A selection of 43 dishes to share, simple, nutritious and delicious meals, the family can eat with relish

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!

garlic eggplant

Ingredients: eggplant, sugar, dark soy sauce, light soy sauce, salt, sesame oil, garlic leaves, pepper, garlic

Practice: 1. Cut the garlic into the shape of garlic, and chop the garlic leaves.

2. Pour water into the pot, put the eggplant in the pot, steam for 15 minutes, and then take it out and put it on a plate.

3. Next, let's make a bowl of glutinous rice: put half a teaspoon of salt, a little sugar, an appropriate amount of light soy sauce, a small amount of dark soy sauce, a little pepper and a few drops of sesame oil in the bowl, add an appropriate amount of water and mix well.

4. Cut the steamed eggplant into strips with a knife, drizzle the prepared bowl on the eggplant, and add garlic and garlic leaves for later use.

5. Put oil in the pot, burn the oil until it is mature, pour it directly on the eggplant and it's done.

Stir-fried Shredded Pork with Eggplant

Practice: 1. Shred the eggplant, chop the green pepper, smash the garlic, chop the dry pepper, and chop the green onion.

2. Shred the tenderloin and add salt, monosodium glutamate, and old dehydrated starch to sizing evenly.

3. Heat the oil in the pot, add chopped green onion, garlic, dried chili and fry until fragrant, then add shredded pork and stir-fry.

4. Finally, add eggplant and green peppers and fry half-cooked, then add salt, monosodium glutamate, chicken essence, sugar and stir-fry quickly for 30 seconds until cooked and put on a plate.

Drunken Peanuts

Ingredients: peanuts, peanut oil, salt and pepper, chili noodles, pepper, dried chili, white sesame

Practice: 1. Wash the peanuts, boil water in a pot, boil the peanuts for 2 minutes after the water boils;

2. Soak the watered peanuts in ice water for 1 hour, remove the red coat of the peanuts, crush them in half, drain, and store in the refrigerator for 24 hours;

3. Put a large amount of oil in a pot, put peanuts in a cold pan, immerse 60% of the peanuts in hot oil and fry them until the surface of the peanuts is golden brown, remove and drain the oil for later use;

4. Heat oil in a pan, add dried chili shreds and white sesame seeds and fry until fragrant;

5. Add peanuts, add fresh chili powder, salt and pepper, and monosodium glutamate, stir-fry evenly, stir-fry for 2 minutes and serve.

Fried Dried Tofu with Green Garlic

Ingredients: dried tofu; green garlic; pepper; sesame oil; salt; oyster sauce; soybean paste; sugar; cooking wine; oil

Practice: 1. Slice dried tofu, dice pepper, slice the white part of garlic with an oblique knife, and cut garlic leaves into sections

2. Heat the oil in the pot, add garlic and chili to fry until fragrant, pour in dried tofu and stir fry

3. Pour in cooking wine and saute until fragrant. If the pot is still too hot, add a little water to prevent the pot from burning, add a little oyster sauce and soybean paste and continue to stir fry

4. Add a little sugar to make it fresh, add an appropriate amount of salt according to the degree of saltiness, pour in the garlic leaves and fry until cooked

5. Drizzle with sesame oil before serving

Braised Beef

Ingredients: 600 grams of beef brisket, 2 tablespoons of cooking wine, 1 tablespoon of soybean paste, 2 tablespoons of soy sauce, 1 tablespoon of sugar, appropriate amount of salt, 6 pieces of garlic, 4 pieces of green onion, 4 pieces of ginger, 1 star anise, 1 piece of cinnamon, dried 4 peppers.

Production Method

Step 1: Cut the beef into large pieces and blanch in boiling water for a minute, then remove and rinse.

Step 2: Heat 2 tablespoons of oil in a wok, saute onion, ginger, garlic and other spices until fragrant. Add the beef and fry a little. Add the soybean paste and stir-fry until fragrant, pour in cooking wine and soy sauce, stir-fry evenly, and then add an appropriate amount of boiling water (the amount of water should cover the beef), bring to a boil over high heat, and simmer for about 90 minutes.

Step 3: Add an appropriate amount of sugar and salt to adjust the taste, and turn on a high heat to thicken the soup.

stir-fried vegetables

Ingredients: leeks, eggs, mung bean sprouts, dried day lily, dried fragrant, oil, salt, chicken essence, sugar

Steps: 1. Soak the day lily in cold water, remove the roots and clean it, and clean the bean sprouts for later use

2. Clean the leeks, cut them into sections, and cut them into thin slices for later use

3. Add some salt and white pepper to the eggs, beat and mix well

4. Pour oil into the pot, pour the eggs into the pot and stir fry until cooked, set aside for later use

5. Re-start the pot, pour in the oil, fry the fragrant dry yellow, pour in the day lily and stir fry evenly

6. Turn to high heat, add mung bean sprouts, salt, sugar, chicken essence and stir fry evenly

7. Add the chives and stir fry evenly, turn off the heat

8. Finally pour in the scrambled eggs and stir fry evenly

Hawthorn fry

Ingredients: carrots, snow peas, lotus root, fungus, vegetable oil, salt, chicken essence

Steps: 1. Peel and clean the carrots, cut into thin slices for later use

2. Remove the tendons of the snow peas, clean them, and break them into sections; peel the lotus roots, wash them and slice them; soak the fungus in advance and tear it into pieces for later use

3. Boil water in a pot, add some salt and oil

4. Put lotus root, fungus, snow peas and carrots in order

5. Pour oil into the pot, pour in all the ingredients and stir fry evenly over high heat

6. Add some salt, chicken essence, stir fry evenly

Jellyfish Salad

Ingredients: jellyfish, cucumber, coriander, cooked sesame, chili oil, rice vinegar, sugar, soy sauce, salt

Steps: 1. Soak the jellyfish in cold water, add some salt and rub it with your hands to remove the fishy smell

2. Wash until the salty taste is removed, soak in cold boiling water for an hour, remove and drain the water for later use

3. Clean the cucumbers and parsley and shred them. Mix the cucumbers with salt and drain the water. Cut the parsley into sections for later use.

4. Mix the rice vinegar, light soy sauce, sugar, salt, chili oil, and cooked sesame into the sauce for later use

5. Pour water into the pot and bring to a boil, blanch the jellyfish in the water for 15 seconds, remove and drain

6. Put some cold water in the basin and soak it for ten minutes.

7. Put the finished jellyfish in the pot, add some cucumber shreds, coriander segments, and then pour in the juice

8. Mix all the ingredients evenly

9. It is better to put it in the refrigerator for half an hour to eat

Hot and sour chicken gizzards

Ingredients: Half a catty of chicken gizzards, 5 red peppers, 5 green peppers, 1 small piece of ginger, 3 cloves of garlic, 1 green onion, cooking wine, cornstarch, salt, monosodium glutamate, chicken essence, sugar, vinegar, cooking oil.

practice;

1? Cut the chicken gizzards, remove the tendons, and wash them. Can be changed to flower knife or sliced. Ginger slices, garlic slices, green onions sliced, red pepper cut into horseshoe shape, green pepper cut into horseshoe shape.

2. Pour the cut chicken gizzard into a little cooking wine and marinate for 10 minutes to remove the fishy smell.

3 ? Drain the water from the marinated chicken gizzards, add a little cornstarch and mix well for later use.

4. Heat the pan, pour 1 frying spoon of oil. Add the chicken gizzards, stir fry and pour out.

5. Put a little oil in the pot, add ginger slices, garlic slices, and scallions, stir-fry until fragrant, add red pepper, green pepper, add 1 tablespoon of salt to chicken gizzards, half a tablespoon of monosodium glutamate, half a tablespoon of chicken essence, and half a tablespoon of sugar, Stir fry the right amount of vinegar and serve it on a plate.

Fried Pork with Cumin

Ingredients: beef tenderloin; green peppers; cumin; garlic; green onions; dried peppers

Practice: 1. Shred beef, add water, starch, pepper powder, and soy sauce cooking wine into the bottom to taste evenly.

2. Shredded green peppers, chopped two cloves of garlic, chopped green onions, and cut peppers short

3. Under the hot pot and cold oil, the beef shreds are slippery and broken

4. Re-start the wok and sit in the oil, choke onions and dry peppers, stir-fry minced garlic and green peppers together, add cumin powder, the taste is as heavy as my classmates many.

5. Spray cooking wine (white wine), soy sauce, pour in shredded beef, and add a little sugar. Add salt before serving

Twice-cooked pork with green peppers

Ingredients: 300 grams of Hangzhou pepper, 150 grams of pork belly, 5 grams of ginger, 15 grams of bean paste, 8 grams of sweet noodle sauce, salt, pepper, chicken essence, 20 grams of rapeseed oil, 4 ml of cooking wine, 1.5 grams of sugar, and 5 ml of soy sauce.

Practice: 1. First cut the hang peppers into hob blocks, then wash them, put oil at the bottom of the pot, put the hang peppers at 50% of the oil temperature, and heat the pot with 70%.

2. Put the pork into the pot for blanching, then put it in cold water, cut the pork into slices, then put the oil at the bottom of the pot, add the pork to 50% of the oil temperature, fry it until it is slightly golden brown, put in the cooking wine, and then start the pot .

3. Put oil at the bottom of the pot, add minced ginger, minced garlic, and bean paste and stir-fry until fragrant, then turn on medium heat, add the pork and hang peppers, then add all the seasonings, stir-fry for 20 seconds, and then serve. This is the easiest way to cook twice-cooked pork, because everyone eats it at home, there is no need to prepare more ingredients, and it is delicious.

Roasted pork trotters with dried bamboo shoots

Ingredients: pork trotters, dried bamboo shoots, ginger slices, cooking wine, ginger juice, dark soy sauce, salt

Practice 1. Soak the dried bamboo shoots in warm water, clean the pig's trotters and cut them into small pieces, blanch them in a pot of boiling water to remove the blood, remove them and clean them, drain the water.

2. Add a little oil to the pot, add ginger slices and stir until fragrant.

3. Pour in the pig's trotters, stir fry until the color of the pig skin is slightly yellow, add a little dark soy sauce, stir fry evenly over low heat, and turn off the heat.

4. Add pork trotters and soaked dried bamboo shoots to the pressure cooker, add ginger juice, add rice wine, and add a little water.

5. Bring to a boil over high heat, turn to low heat and cook for half an hour. After opening the lid, add an appropriate amount of salt and mix well. The sauce is reduced over high heat until the soup is thick.

Stir-fried Cuttlefish Balls

Ingredients: Cuttlefish Balls, Green Peppers, Red Peppers, Carrots, Soy Sauce, Garlic, Salt and Oil

practice:

1. Wash the carrots and cut them into thin slices, wash the cuttlefish balls and cut them into three pieces, cut the green and red peppers into sections, and mince the garlic, set aside;

2. Put oil in the pot, when the oil temperature rises, add minced garlic and stir until fragrant;

3. Put in the cuttlefish balls and stir fry until the surface is slightly yellow, add in the carrot slices and stir fry until the carrots are slightly soft;

4. Pour in the soy sauce + chili section, stir fry evenly and then serve on a plate.

Zucchini Braised Tomatoes

Material: zucchini, tomato, garlic, water, salt, oil, sugar

practice:

1. Remove the flesh of the zucchini, slice the zucchini, mince the garlic, and cut the tomato into pieces;

2. Add water to the pot, pour the water into the zucchini, add salt and blanch the water, then put it on a plate for later use;

3. Pour oil into a hot pan, add minced garlic and stir-fry until fragrant;

4. Then add tomato and stir fry, pour in zucchini;

5. Add a little salt, a little sugar and stir fry for a few times.

Minced Meat and Eggplant Vermicelli

Ingredients: 2 eggplants, 40 grams of vermicelli, 50 grams of minced meat, minced garlic, minced ginger, 1 tablespoon of chopped green onion, 1 teaspoon of cooking wine, 2 tablespoons of light soy sauce, 1.5 teaspoons of dark soy sauce, 1 teaspoon of sugar, watercress 1 tablespoon of sauce or Laoganma, 60ml of water;

practice

1. After washing the eggplant, remove the head, stem and cut into hob pieces, sprinkle some salt on it and marinate for 15-20 minutes (this can prevent the eggplant from absorbing oil). Then drain off the water that seeps out from the pickling. The fans are soaked in cold water in advance to soften.

2. Take half of the minced ginger and minced garlic in the oil pan and fry until fragrant, then pour in the minced meat and stir-fry until the color turns white. After cooking the cooking wine, turn it a few times and remove it.

3. Pour a little oil in the pot, heat it up, pour in the remaining minced ginger and garlic and fry until fragrant. Add in the eggplant and stir-fry until softened. Add the light and dark soy sauce and stir well.

4. Add vermicelli minced meat, bean paste or Laoganma, sugar and water, stir fry for 1 minute and pour all into the earthen pot. Cover the pot and simmer for 5-6 minutes. Open the lid and sprinkle with chopped green onion! Serve!

Braised Chicken Feet

Prepare ingredients; 10 chicken feet, ginger and garlic slices, peppercorns, appropriate amount of dried chili, oil, salt, chicken essence, sugar, vinegar, cooking wine, light soy sauce, appropriate amount of old soy sauce

practice:

1. Prepare the ingredients. It is best to cut off the nails of the chicken feet and chop them into two pieces for easy taste.

2. Heat the oil in a hot pan, add ginger and garlic slices and stir-fry until fragrant, then add chicken feet and stir-fry for about 5 minutes until discolored, add a small amount of cooking wine and stir-fry for 1 minute.

3. Add salt, chicken essence, appropriate amount of sugar, dried chili, half a spoon of vinegar, light soy sauce, dark soy sauce, and water (just enough to cover the chicken feet), boil over high heat and turn to low heat for 25 minutes (if you like it rotten, you can Extension of time). When the soup is almost dry and thick, you can take it out of the pot and put it on a plate.

Fried Eggs with Enoki Mushrooms

Ingredients: Flammulina, eggs, peppers, chili sauce, a little salt

practice:

1. Remove the roots of the enoki mushrooms, cut them into sections, wash them, put the eggs into a bowl and stir to disperse.

2. Heat the oil in a wok, pour in the egg mixture and fry until cooked.

3. Pour in the enoki mushrooms and fry until they are broken.

4. Add chili sauce and salt and stir well.

Sauerkraut and Fat Lamb Slices

Ingredients: 350g mutton, 200g sauerkraut, 5 red peppers, 1 teaspoon salt, 1 stalk green onion, 2 stalk coriander, 3 slices ginger, 2 garlic cloves

practice

1. Slice the mutton that is 3/7 fat and 7/7 lean, wash the sauerkraut and cut it into sections, and cut the red dry pepper into strips.

2. Heat a little cooking oil in a wok, add ginger, garlic and red peppers and stir fry until fragrant.

3. Pour in the mutton and stir-fry for 2 minutes. Pour in ginger, red dried peppers, 2 bowls of water, and simmer for 10 minutes on low heat.

4. Pour in the sauerkraut, salt, and chicken essence, and continue to simmer for 5 minutes. When it is about to come out of the pot, sprinkle with peppercorns, coriander, and chopped green onion.

Dried Pleurotus Mushrooms

Ingredients: king oyster mushroom, sesame oil, minced ginger, light soy sauce, dark soy sauce, abalone juice or oyster sauce, white sesame;

Method 1. In a clean, oil-free and water-free pot, fry the white sesame seeds over a low heat until lightly yellow and set aside.

2. Plane the king oyster mushrooms into thin slices (from the head to the bottom), and plan them into long thin slices instead of cutting them with a knife, because the taste of the two is very different! Then grind a little ginger for later use.

3. Turn on a low heat, put some oil in the pot, put ginger in it to burst into fragrance, then turn to high heat and add the king oyster mushrooms to fry until the water is dry (it is fried until there is no water at all, then add the seasoning), then add the abalone juice Or stir fry the oyster sauce evenly, then add the light soy sauce and dark soy sauce, and keep stirring until the king oyster mushrooms feel a little dry.

A warm reminder: If you are a novice in the kitchen and don’t know how to control the heat, it is best to adjust the heat to medium or low heat when doing this step, so as to avoid the phenomenon of burning the pot??

4: Sprinkle some white sesame seeds on the plate and serve

Asparagus Salad

10 asparagus, 1 tbsp peanut oil, 1 tsp sesame oil, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp salt, 2 cloves garlic, chopped

Practice: Wash the asparagus, remove the roots, blanch in boiling water for one minute, and then pour a teaspoon of salt into the boiling water. After one minute, remove the asparagus and soak in cold water for one minute. After removing, cut into two pieces and place on a plate. In a small bowl, combine soy sauce, sugar, and sesame oil. Put peanut oil in the pot, heat it up (the oil temperature should not be too high), add chopped garlic, fry for a second (do not fry), immediately pour the oil into the mixture in a small bowl, stir it, pour it on the asparagus Can.

Seafood Fried Rice Noodles

Ingredients: one piece of dried rice noodles, 3 to 5 fresh squid, 10 clams, a small piece of carrot, and a little celery.

Practice: 1. Soak dry rice noodles in warm water to soften.

2. Remove and drain the water, add half a tablespoon of oyster sauce and half a tablespoon of soy sauce, mix well and set aside.

3. Clean the celery and carrots and cut them into shreds.

4. Clean the squid, cut the flower knife, and wash the clams for later use.

5. Put oil in the pot (a little more), pour in the clams and squid and stir-fry together, put some cooking wine. When you see that the squid is whitish and rolled up, put the squid out. The clams remain in the pot.

6. At this time, the clams have not opened their mouths, pour in the rice noodles, and use chopsticks to constantly stir up the rice noodles and shake them off.

7. Stir fry until the soup in the pot is basically drained, pour in the shredded vegetables and continue to stir fry until the rice noodles are dry and the clams are open.

8. Add some chicken essence to taste, pour in the fried squid rolls, stir fry evenly and serve.

Pork Belly with Caper Beans

Ingredients: pork belly, sour beans, two millet peppers, one sharp pepper, appropriate amount of onion, ginger and garlic, cooking wine, soy sauce, sugar, chicken essence, a little salt and oil.

practice:

1. Cut the pork belly into small pieces, cut millet peppers and sharp peppers into rings, cut sour beans into small pieces, and slice ginger and garlic for later use.

2. Heat oil in a hot pan, fry the pork belly until the oil comes out, add soy sauce, cooking wine, salt, stir fry evenly.

3. Then add millet peppers, ginger and garlic, stir fry, add sour beans and peppers and stir fry for two minutes, add chicken essence, sugar, stir fry evenly, and then stir fry, sprinkle with chopped green onion.

Beer Roast Duck

Ingredients: duck, beer, 3 grams of salt, 4 single crystal rock sugar, 15 ml of dark soy sauce, 600 ml of beer, ginger, dried chili, soy sauce, garlic

Practice 1. Wash the duck and chop it into pieces, smash the whole piece into pieces. Boil the water in the pot, put the duck pieces and cook for 3 minutes to remove the blood.

2. Drain the cold water and set aside.

3. Pour oil into the iron pan and heat it to 70%, stir fry the duck pieces, keep frying the duck pieces in the pan, forcing out the moisture in the duck meat, seeing that the duck skin is tight and the duck pieces are relatively smaller, put the fried duck The blocks are transferred to the pressure cooker, the wok does not have to be washed.

4. Add ginger, dried chili, pour the whole bottle of beer, then cover the pressure cooker and turn to high heat.

5. After the gas sounds, turn to medium-low heat for 20 minutes, turn off the heat, and wait for the pressure cooker to deflate naturally.

6. Open the lid of the pressure cooker, move the cooked duck pieces back to the iron pot, pour the old soy sauce to color, add rock sugar and salt to taste. Turn on the fire and cover the pot to collect the soup.

Fried Potato and Eggplant Strips with Watercress

Ingredients: 200g potatoes, 250g eggplant, 3 cloves of dried peppers, 5-10 soy sauces, 10g oyster sauce, 10g salt, 2g oil, 10+10g

Method 1. Cut the potatoes into thick strips. Cut the eggplant into thick strips and marinate with a little salt.

2. Let the eggplant be slightly dehydrated, and it is not easy to absorb oil.

3. Pour oil into the pan and sauté the garlic cloves until fragrant, and fry the potatoes until half cooked and brown.

4. Be sure to fry until half-cooked, otherwise the potatoes are half-baked and the eggplants are already soft and rotten.

5. Pour 10g of oil, add eggplant and stir-fry until soft, add soy sauce, oyster sauce, dried chili and salt, stir-fry evenly. Sprinkle chopped green onion.

Scrambled Eggs with Green Peppers

Ingredients: green pepper, egg, chopped green onion, chicken essence, salt, oil

Practice: 1. Wash the green peppers with water, remove the seeds and cut into filaments. Crack the eggs in a bowl and use chopsticks to break up.

2. Put oil (40g) in the pot, heat it up, pour in the egg juice, fry well and pour out. Pour the remaining oil into the pot, heat it, and put the chopped green onion in the pot.

3. Add shredded green pepper, add salt and fry for a few times. When the shredded green pepper is green, add scrambled eggs and monosodium glutamate, stir fry evenly, cook with balsamic vinegar, and serve.

Pan-fried Tofu with Chili Sauce

Ingredients: Tofu, Ginger, Onion, Chili Sauce, Oil, Salt

Practice: 1. Mince the onion and ginger, rinse the tofu with water, and cut into thick slices;

2. Put cooking oil in a frying pan. After the oil is hot, put the tofu into the pan and fry until golden brown on both sides.

3. Leave the bottom oil in the pot. After the oil is hot, sauté chopped green onion and ginger slices until fragrant, add chili sauce, salt, and some water to boil;

4. Put the fried tofu into the pot and simmer slowly over low heat until it tastes delicious;

5. When the soup is almost dry, turn off the heat.

sour soup with beef

Ingredients: Fat beef roll, pickled radish, pickled cabbage~

Practice: 1. Wash the enoki mushroom, slice the kimchi, cut the pickled radish, chop the wild pepper, green red pepper and green onion for later use

2. Bring to a boil over high heat, add a little salt and oil, cook the enoki mushrooms, remove and drain the water before placing on a plate

3. Boil another pot of water, put the fat beef rolls after boiling, remove the blood and fish out

4. After the pot is hot, pour the oil, fry the sauerkraut and sour radish in the pot until fragrant, add soaked wild pepper, stir fry for a while, add water to boil, sprinkle with appropriate amount of pepper after boiling, and then pour the fat beef roll into the pot Medium, add appropriate amount of cooking wine

5. Turn off the heat and start the pot, pour it into the soup bowl filled with enoki mushrooms, sprinkle with chopped green onion and green and red peppers.

Sauce Braised Shrimp

Ingredients: shrimp, bean paste, green onion

practice:

1. Cut off the whiskers and pointed mouth of the shrimp, pick out the shrimp line, wash and set aside.

2. Heat oil in a pot, add bean paste, and fry the shallots until fragrant.

3. Throw in the shrimp and stir-fry, stir-fry and stir-fry again, to avoid sticking to the pot, you can add a little water, and simmer for a minute before the pan is ready.

Meat Chaos

Material: pure lean meat, chaotic skin, coriander, green cabbage, seaweed, sesame oil, chili oil, carrot, vinegar, pepper, soy sauce

practice:

1. Use a food processor to puree the lean meat, add a little chives, 5 grams of salt, stir well, wash the vegetables and all the ingredients, set aside.

2. I bought the Chaos skin, and I can pack it directly. I will show you my pack method.

3. Boil water and cook Chaos, (if there is stock, the taste is more delicious) This is very simple, after the water boils, put it into Chaos and cook for 5 minutes, then add carrots, green vegetables, bean skin, seaweed, and then various Cook the seasonings for 2 minutes and you’re ready to go!

4. After putting it in a bowl, sprinkle with coriander, drizzle with sesame oil, and put some rice vinegar and chili oil! Let's eat (I made a bowl of spicy, a bowl of original, all delicious!)

Stir-fried Spicy Bullfrog

Practice: 1. Cut the bullfrog into pieces, add minced ginger, cooking wine and salt to marinate for 10 minutes.

2. Prepare dried red peppers, Chinese peppercorns, cut onions into small pieces, slice ginger and garlic, and cut green and red peppers with an oblique knife.

3. Sauté the dried red pepper and peppercorns over low heat until fragrant.

4. Sauté ginger, garlic and shallots until fragrant.

5. Quickly stir fry the bullfrog for 2 minutes.

6. Add an appropriate amount of salt, cooking wine, soy sauce, half a bowl of water, and stir fry evenly.

7. Boil the green and red peppers for 5 minutes.

8. Out of the pot and plate.

Potato roast pork belly

Ingredients: 500g pork belly with skin, 250g potato, 3 garlic, 1 small piece ginger, 3 star anise, 1 cinnamon, 1 strawberry, 1 tablespoon light soy sauce, 2 tablespoons dark soy sauce, 6 grams salt, 20 rock sugar grams, 1 tablespoon of cooking wine.

practice:

1. Wash the pork belly, cut it into cubes, put cold water in the pot to cover the pork noodles, boil over high heat for 15 minutes, rinse the meat with cold water to remove the smell of raw meat, and wipe dry.

2. Slice the ginger, peel the garlic, slap it flat; wash the spices.

3. Peel the potatoes, cut into pieces and set aside.

4. Put oil in the pot, add garlic, onion, star anise, cinnamon and grass fruit when the oil is cool, stir fry until fragrant, add pork belly and stir fry for discoloration, continue to stir fry for 2 minutes until oil comes out, add soy sauce , dark soy sauce, salt, rock sugar and cooking wine, stir fry continuously for about 5 minutes to make it color.

5. Then add water (the amount of water should cover the meat noodles), boil it on high heat, simmer on low heat for 45 minutes, add potato cubes, cook for another 15 minutes, after the potatoes taste, turn to high heat and wait for the soup to thicken Thick, serve on a plate.

Spicy Tofu

Ingredients: 500g tofu, 40g pork, oil, 10ml soy sauce, 1g sugar, 15g Pixian bean paste, 10g soy sauce, salt, water starch, green onion, 2g pepper powder, ginger

practice

Rinse and chop the pork. Soak the tofu in light salt water for 10 minutes and drain.

Wash and chop the onion and ginger, and mince the Pixian bean paste.

Fry the oil in the wok and fry the shallots and ginger. Pour in minced meat and stir fry to change color.

Then add Pixian bean paste and tempeh, stir fry until fragrant. Then add tofu, appropriate amount of water, soy sauce, sugar.

After the tofu is cooked for 5 minutes, add pepper powder, pour in water starch to thicken.

The spatula pushes the tofu soup to thicken, turn off the heat and put it on a plate, then sprinkle with chopped green onion.

Spicy Dry Pot Pork Ribs

Ingredients: fine row lettuce, lotus root, potatoes, cucumbers, carrots, onions, ginger, coriander, dried peppers, pepper powder, chili powder, Pixian bean sugar, soy sauce, garlic

Practice 1. Cut the fine steak into small pieces and rinse off the blood foam with salt water. Cut the lettuce, carrots, cucumbers, and potatoes into strips, slice the lotus root, and chop the onion. Potatoes washed with water to remove starch

2. Slice ginger, cut coriander into small pieces, prepare more garlic, do not cut it

3. Put oil in the pot, fry the ribs until golden brown, remove

4. Add oil to the pot, add bean paste, ginger and dried chili to fry until fragrant, add onion and garlic and fry together, then add pork ribs and continue to fry. Add sugar, soy sauce, chili powder, pepper powder

5. Add lotus root, potatoes and carrots and stir fry for a while. Finally, add cucumber and fry until they are broken.

Winter Melon, Wolfberry, Enoki Mushroom and Ginger Soup

Material: winter melon, enoki mushroom, old ginger, wolfberry, wolfberry, loofah, salt

Practice: 1. Peel, wash and slice the wax gourd, wash the enoki mushrooms and remove the roots, peel the old ginger and cut into filaments, rinse the wolfberry with water a little.

2. Put an appropriate amount of water in the pot and bring to a boil.

3. Add in wax gourd and shredded ginger, cook until wax gourd 6 is mature.

4. Add enoki mushrooms to boil, add wolfberry, and simmer for a while on low heat.

5. Season with salt before serving.

vegetable cake

Ingredients: flour, spinach, carrots, pumpkin, eggs.

Practice: 1. Cut carrots and pumpkins into shreds and chop them into pieces for later use.

2. Wash the spinach and blanch it in boiling water first, then chop it into pieces for later use.

3. Put all the ingredients into a bowl, beat the eggs, add salt and flour, and mix well to form a batter.

4. Heat a frying pan and turn to low heat, brush a proper amount of oil, pour in the batter and fry until both sides are golden brown.

Braised bamboo shoots

Ingredients: one bamboo shoot, onion, garlic, red pepper, dark soy sauce, sugar, salt, chicken essence

Practice 1. One spare fresh spring bamboo shoots. Peel off the shell of the bamboo shoots, wash them and cut them into pieces for later use. Pour water into the pot and boil them, pour in the bamboo shoots and cook for a few minutes.

2. Remove the bamboo shoots and put them in cold water. Chop the shallots, garlic and red peppers for later use. Pour a proper amount of oil into the pot and add the shallots, garlic, and red peppers to saute until fragrant.

3. Remove the boiled bamboo shoots, drain and pour into the pot to stir-fry, add an appropriate amount of dark soy sauce, add an appropriate amount of sugar and salt to taste.

4. Add an appropriate amount of water, cover the pot and simmer for about 6 minutes. Before serving, sprinkle chopped green onion and put it on the plate to start.

Cucumber Fried Fungus

Material: cucumber, fungus, cashew, chicken powder, oyster sauce, oil, sugar

Practice: 1. Soak the fungus, wash it clean, cut off the hard pedicle, wash the cucumber, and cut it into slices.

2. Put the cucumber and fungus into a pot of boiling water, blanch until mature, remove and set aside.

3. Heat the oil pan, add the cucumber and fungus and fry it.

4. Pour in chicken powder, oyster sauce, sugar and stir well, add cashew nuts and stir well.

Grilled tofu with garlic sprouts

Materials: tomatoes; brined tofu; garlic sprouts; garlic; tomato sauce; salt; soy sauce;

Practice: 1. Cut the tofu into thin slices, fry it in the oil pan until golden on both sides, take out the knife; sauté minced garlic in the oil pan, add the ripe tomatoes and stir-fry the red oil out of the soup; add the fried tofu, add two Spoon tomato sauce, add a little hot water, season with salt and soy sauce;

2. Simmer over low heat to make it delicious; sprinkle garlic sprouts (scallion) before serving.

Pan-fried bean curd roll

Material: tofu skin, carrot, black fungus, cucumber, salt, pepper, sesame oil, oyster sauce, starch

practice:

1. Wash and peel the carrots and shred them; soak the black fungus and shred them; shred the cucumbers.

2. Marinate the shredded cucumber with a little salt for a while, squeeze out the excess water.

3. Cut the tofu skin into square pieces.

4. Pour an appropriate amount of oil into the pot, add carrots, fungus, and cucumbers, stir-fry evenly, add salt and pepper to taste, and set aside for later use.

5. Take a piece of tofu skin, add the fried stuffing, and roll it into small strips.

6. Apply some water and starch to the seal to stick it firmly, with the seal facing down.

7. Pour an appropriate amount of oil into the pan, add the bean curd rolls and fry until golden brown on both sides.

Chili Fried Pork

Ingredients: 1 piece of pork belly, 2 small peppers, 1 spoon of vegetable oil, 1 spoon of soy sauce, 1 spoon of cooking wine, 1 spoon of mature vinegar, appropriate amount of salt, appropriate amount of garlic slices.

practice:

1. Prepare the main ingredients for cooking, wash the small peppers, wash the pork belly with hot water, and scrape the four sides of the meat with a knife.

2. I like to eat chili, but I am still a little afraid of spicy, so I can dig out the chili seeds, so it is not too spicy. If you can eat chili and are not afraid of spicy, ignore this step.

3. Dig the chili meat and cut it into wide strips, because the pork belly we fry should be cut into slices. If it is fried shredded pork, the peppers have to be cut into shreds.

4. For pork belly, choose a place where the meat is relatively thin, cut into large pieces of meat, and the large pieces of meat are fragrant.

5. Use less vegetable oil for frying meat. When the oil is hot, the garlic flakes are ready to burst. Don't turn on the fire too much, stir fry on medium heat. The meat slices must be fried quickly, and the hot meat will not stick to the bottom of the pot. If the pan is not hot, the meat will stick to the bottom of the pan.

6. Fry the meat until there is no blood. At this time, pour the chopped peppers into the pot and stir-fry together.

7. Again, don't turn on the fire too much. This dish has almost no moisture. Stir fry on medium heat. In this step, you need to add vinegar and soy sauce to the dish, and stir fry with cooking wine.

8. The meat and vegetables have been soaked in the seasoning, and the vegetables can be out of the pot. At this time, you can add salt. To be healthy and eat less salt, you should add salt at the end, so that there is salt on the surface of the fried vegetables, but there is no salt in the dishes. Salt.

9. Add salt and stir-fry several times to let the salt melt. The cooked dishes taste better and can be served on a plate.

Braised Pork with Miso

To make (5 servings):

1. Refined pork belly (fat and lean meat is 1:1, with a sharp contrast between soft and chewy), 6 catties, put it on the wall of the hot pot and roast it to remove the hair on the epidermis. After cleaning, put it in the refrigerator for 7-8 hours . Take it out and let it melt slightly, then change the knife into 3 cm square pieces, put it in boiling water with onion and ginger and blanch for 5 minutes until the surface of the pig skin is mature, remove it and control it to dry.

2. Take 1 pressure cooker, put 2 jins of garlic seeds in the bottom of the pot, put on bamboo grates, and place the meat pieces skin up and around the pot wall closely. If there is a gap in the middle after arranging, put a Square iron box to fix the shape of the meat. Pour the secret sauce into the pot to submerge the meat pieces, put them on the clay pot, and bring to a boil without covering the high heat, continue to cook for 10 minutes until the meat pieces are colored, then cover the cover and turn to low heat and cook for 40 minutes until the soup is absorbed Turn off the heat when it is thick, and keep the meat in the pot with a lid.

3. Heat a stone pot when leaving the dish, put the pre-fried water pickles into the bottom of the pot, then take 600 grams of meat pieces and add the original juice to heat and put them on the water pickles.

Secret sauce production:

Guyue Longshan Huadiao Wine, Abalone Sauce, Meiji Xian, Rock Sugar, Donggu Soy Sauce, Oyster Sauce, Wanzi Soy Sauce, Light Soy Sauce, Peanut Sauce and mix well.

Making water pickles:

Rinse 1000 grams of pickled vegetables with running water to remove the salty taste, remove and squeeze out the water, pour in 500 grams of white vinegar and white sugar and soak them overnight, remove them, clean them, and then dry fry them in the pot (without adding oil) until the pickles have no moisture and take out .

Making key:

When cooking wine-flavored pork, pay attention to first open the lid and boil it on a high fire. This step is intended for coloring. If the lid is boiled, the color of the pork is easy to turn black and lose its luster. After the coloring is completed, change the heat to a low heat to collect the juice. At this time, fasten the lid of the pot to retain the aroma that emerges when the meat is roasted.

Crispy Pork Ribs

Practice: 1. Soak the ribs in water to remove blood and fishy smell;

2. After removing the blood from the ribs, add cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of pepper powder, 1 tablespoon of pepper powder, 1 tablespoon of salt, and 1 tablespoon of sugar to marinate for 2 hours;

3. Add water and starch in a ratio of 1:1.5, add an egg, stir into a paste, and pass the ribs in the batter;

4. Heat up the pot and heat the oil until it is 70% hot, then put the ribs along the side of the pot, and fry for 5 minutes on medium heat, then you can control the oil and remove it;

5. Sprinkle with chili powder and cumin powder and enjoy.

Three-color fried pork

Ingredients: 1 onion, 150 grams of lean meat, 1 red beauty pepper, 1 green pepper; accessories: 1 spring onion, appropriate amount of starch, 1 teaspoon sugar, 1 teaspoon vinegar, 1 teaspoon soy sauce, 2 garlic petals, 2 slices of ginger, appropriate amount of cooking wine, a little salt, 2 teaspoons of bean paste, appropriate amount of vegetable oil

1. Wash the onion and cut into cubes

2. Wash the lean meat, cut it into cubes, pour in starch, cooking wine, and salt and marinate for ten minutes

3. Wash the red and green peppers, cut into two sides, remove the pepper seeds and cut into cubes

4. Wash the onion and cut it into small pieces; peel the garlic and chop it into minced garlic; mince the ginger

5. Take out a bowl, add salt, sugar, vinegar, soy sauce, starch and stir well to make a sauce

6. Pour a small amount of oil into the pot. After the oil is hot, pour in the bean paste, minced ginger, minced garlic, and scallions, stir-fry until fragrant, then pour the marinated meat into the pot and stir-fry.

7. Then put the green peppers, red beauty peppers, and diced onions into the pot, turn on the fire, and stir fry quickly

8. Finally, pour in the prepared sauce, stir fry for a few times, and then you can get out of the pot

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