Organize 30 recommended dishes, which are delicious and affordable, and the whole family loves them
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!
Stir-fried Beef with Green Peppers
Ingredients: 300 grams of beef, 1 green pepper, 4 garlic, 3 slices of old ginger, 4 dried chilies, 1 tsp MSG, a little salt, 1 gram white pepper, 1 tsp starch
practice:
Select the part of the beef with less or no gluten, cut it into small pieces, add a little pepper and marinate for a while. Then add a teaspoon of starch and knead it evenly;
Remove the internal white tissue of the green pepper and cut it into thin strips for use; the old ginger is cooked into slices. Cut the dried chili, remove the seeds, chop the garlic and set aside;
Heat the oil in the pot and fry the dried ginger slices, add the peppers and saute until fragrant; then pour in the beef slices and stir-fry for a few times;
Sprinkle chopped garlic and stir fry until fragrant; then add green pepper and stir fry for a few times and season it before serving.
Salt and Pepper Chicken Chop
Main ingredient: 150 grams of chicken breast
Accessories: 200 grams of bread, 100 grams of lettuce (clump leaves),
Seasoning: 100 grams of egg yolk, 50 grams of wheat flour, 10 grams of cooking wine, 2 grams of monosodium glutamate, 1 gram of pepper, 10 grams of ginger juice, 100 grams of peanut oil, 10 grams of salt and pepper, 2 grams of salt
practice:
Flatten the chicken breast with a knife and smash it loose, slightly add cooking wine, salt, white pepper, ginger juice, monosodium glutamate to marinate slightly to taste; remove the outer skin of the bread and chop it up; lettuce use lettuce leaves to sterilize, wash and set aside.
Coat the chicken evenly with flour, hang the egg yolk liquid evenly, then dip it into bread crumbs and press firmly, put it in 50% hot oil and fry it until golden brown, then take it out, cut it into 1.5cm wide strips, press Shovel the original shape into the plate and surround it with lettuce to enhance the appearance. With salt and pepper, you can eat it as a dip.
Dry Pot Tea Tree Mushroom
Practice 1. Wash the tea tree benefits and cut them into sections, put them in a pot of boiling water, blanch them, remove them, and drain the water for later use.
Thinly slice the pork belly, shred the ginger and garlic.
Onions and millet peppers are also shredded.
Put a little base oil in the pot, stir-fry the pork belly until the oil comes out, add the shallots, ginger and garlic to fry until fragrant.
Add chopped Pixian watercress and Laoganma to fry until fragrant, add onion shreds and millet pepper and stir fry,
Put the blanched tea tree mushrooms into the pot, continue to stir fry for 4-5 minutes, add salt, sugar, soy sauce and chicken essence to taste.
Zucchini Quiche
Ingredients: one zucchini; two eggs; flour; salt; shallots
practice
Wash the zucchini, rub it into filaments, add an appropriate amount of salt, mix well and marinate for 2 minutes
Beat in the eggs and mix well
Add the right amount of flour and chopped green onion, mix well into a paste
Heat the electric baking pan, apply a thin layer of oil, pour in the egg batter, and spread it out.
Cover the lid and heat up and down for 5 minutes.
Stir-fried Shredded Pork with Tender Ginger
Ingredients: 150 grams of lean meat; 50 grams of tender ginger; 1 tablespoon of soy sauce; 2 tablespoons of cooking wine; appropriate amount of salt; 1 tablespoon of starch; a small amount of dark soy sauce; half a tablespoon of sugar
practice
Wash and shred the lean meat, add 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, and 1 tablespoon of starch and mix well. Clean and shred tender ginger.
Heat the oil in a pan, add the shredded pork and stir fry until the meat turns white.
Put the shredded pork to one side, add the tender ginger and fry until fragrant. When the ginger shreds are soft, mix the ingredients and stir-fry evenly. Add an appropriate amount of salt, 1 spoon of cooking wine, a small amount of dark soy sauce (coloring), half a spoon of sugar, and stir-fry evenly while adding. Turn off the fire.
Five-Spice Braised Beef Brisket
Ingredients: 500 grams of beef brisket; seasoning: 4 grams of salt, 1 piece of ginger, 1 piece of star anise, 2 pieces of cinnamon, 3 pieces of light soy sauce, 1 teaspoon of bean paste, 1 teaspoon of licorice, 4 pieces of five-spice powder, 1 tablespoon of sugar, 1 teaspoon of dried tangerine peel, 2 pieces of beer, 1 can
practice
The beef brisket is bought and cut into pieces (you can cut it into larger pieces, I like to take a big bite) soak it in water for an hour, change the water several times in the meantime, soak the blood in the blood, so it is more effective to remove the fishy smell
After soaking well, put in a can of beer and soak it for about half an hour, then take out the dry water; wash the seasonings and control the dry water
Put the beef brisket and the seasoning into the pot, add enough water at one time, and turn the heat to medium heat; pay attention, simmer for about half an hour, and remove the dried tangerine peel and licorice, otherwise the taste will be too much It's heavy. The whole cooking process is to boil, turn off the fire and simmer, then boil again, then simmer again, this continues, just poke it with chopsticks until it softens.
Sichuan cucumber
Ingredients: 300 grams of cucumber, 50 grams each of chili and dried red pepper
Seasoning: 25 grams each of garlic, ginger, sesame oil and red oil, 3 grams each of MSG and salt
practice:
Wash the peppers and dried red peppers, cut them into cubes, wash the garlic and ginger, chop them, wash the cucumbers, cut them into small pieces, put them on a plate, sprinkle with chopped peppers
Put the pot on the fire, put the oil, heat it to 60% heat, add the dried red pepper, garlic, ginger and fry until fragrant, then add salt, sesame oil, red oil, monosodium glutamate, mix thoroughly, and put it on a plate.
Pickled Chicken Gizzards
Ingredients: (wash lettuce, peel and cut into pieces, clean and cut chicken gizzards into small pieces, cut pickled peppers into sections, and chop kimchi
Seasoning: pickled pepper, 10 grams of kimchi each, 2 grams of salt
practice:
Wash the lettuce, peel and cut into pieces, clean the chicken gizzard and cut it into small pieces, cut the pickled pepper into sections, and chop the kimchi
Heat oil in a pot, add lettuce and chicken gizzards and fry until cooked, add pickled peppers and kimchi and stir well.
Add salt and fry until it tastes good.
Spicy Hot Pot
Ingredients: pork loin, potatoes, mushrooms, king oyster mushrooms, enoki mushrooms, baby cabbage, lettuce, fungus, ham, lotus root, tofu skin, thousand-sheet tofu, oyster mushrooms, lettuce, potato flour, twist, parsley, cooked peanuts, White sesame seeds, spicy hot pot ingredients, bean paste, edible oil, salt, onion ginger garlic, dried chili peppers, bell peppers, peppercorns, starch, cooking wine
practice:
You can choose the ingredients according to your own taste.
Potatoes, lotus root, thousand-sheet tofu, ham, king oyster mushroom slices. Lettuce and baby cabbage are cut into sections, the fungus is soaked and the big ones are torn, and the oyster mushrooms are torn into small pieces.
Prepare the seasoning, a pack of spicy spices, dried chili, red bell pepper, pepper, onion ginger and garlic chopped,
Slice the tenderloin, add starch, cooking wine, and marinate for 20 minutes.
Boil water in a pot, add the ingredients and blanch. Mushrooms, king oyster mushrooms, enoki mushrooms, oyster mushrooms, fungus, these ingredients must be squeezed dry after blanching, otherwise water will come out when frying, imagine the taste. Blanch until cooked for 7 minutes, about 1 minute.
Tofu skin, potato chips, lotus root, thousand sheets of tofu, blanch for 2 minutes, drain
Heat up a wok with cold oil, add pepper, dried chili, and bell pepper to fry red oil.
Pour in the marinated tenderloin and stir fry for 2 minutes
Put in the spicy hot pot ingredients, bean paste, fry to remove the fragrance
Add onion, ginger and garlic, first add lotus root, potato chips, tofu skin, thousand-sheet tofu, potato flour and stir fry for 2 minutes, because these ingredients are relatively slow-cooking
Pour in king oyster mushroom, oyster mushroom, shiitake mushroom, enoki mushroom, ham, fungus and stir fry for 1 minute
Add lettuce, lettuce, and baby cabbage, stir fry slightly, and add a little salt to taste. Add according to taste.
Finally put the twist, stir-fry the peanuts, turn off the heat and add the coriander segments and stir-fry for a while, sprinkle with white sesame seeds after the pot is out
Moo shu pork
Ingredients: 150 grams of pork, 2 eggs, 50 grams of cucumber, 5 grams of fungus, chopped green onion, minced ginger, salt, cooking wine, sesame oil, monosodium glutamate, and starch
practice:
Crack the eggs into a bowl, first take a small amount of egg whites into a clean bowl, and then use chopsticks to whisk the remaining eggs evenly.
Wash the pork and cut it into thin slices. Use a little egg white reserved just now, add wet flour, paste the pork slices, and mix well.
Cut the cucumber into oblique slices, soak the fungus in water beforehand, and tear it into small pieces.
Put oil in the pot, heat it to 50% heat, put in the meat slices and slide it, remove and drain the oil.
Pour the pre-beaten eggs into the pot, stir fry until the eggs are formed, and put the eggs out for use.
Leave a small amount of base oil in the pot, turn on high heat, add chopped green onion and minced ginger, and saute until fragrant.
Cook the cooking wine, add the meat slices and stir fry evenly, season with salt and monosodium glutamate, then add the cucumber slices and fungus, stir fry evenly.
Pour the scrambled eggs into the pot and stir fry evenly.
Before serving, drizzle some sesame oil.
Braised Thousands of Sauce
Ingredients: Thousand pieces, green pepper, chopped green onion, garlic, dark soy sauce, oil, starch
practice:
Put oil in a pot, add chopped green onion and saute until fragrant, pour in dark soy sauce and water.
Add a thousand pieces, stir fry twice, cover the pot and turn to medium heat.
Cut the green pepper into rings, put it into the pot, and continue to simmer.
When the water is almost dry, add the garlic slices and stir fry.
Add water starch to thicken, collect the juice and take it out of the pot.
Carrot Meatballs
Ingredients: carrots, front leg meat, shiitake mushrooms, eggs, dried shiitake mushrooms, pork, salt, soy sauce, oyster sauce, pepper, cornstarch, flour
practice:
Dried shiitake mushrooms, soaked in advance, clean the shiitake mushrooms and carrots, then chop the shiitake mushrooms and carrots and put them in a bowl; wash and chop the meat into puree;
Put the minced meat, chopped shiitake mushrooms and carrots into a bowl, add some salt, soy sauce, oyster sauce, pepper, cornstarch and flour and stir well; knead the mixed stuffing into balls;
Take the pot, pour water into the pot, put on the drawer, put the mushrooms and carrot meatballs down and steam for 10 minutes;
After the meatballs are out of the pot, start another pot, put a little oil, cook the oil until it emits green smoke, add water, add soy sauce, oyster sauce, salt, and finally add a spoonful of cornstarch water to collect the juice; pour the juice over the mushrooms and carrots Sprinkle some chopped green onion on top of the meatballs.
meringue banana rolls
Ingredients: 2 bananas, 2 eggs, 2 egg rolls, bread crumbs, a little salt, sugar
practice:
Prepare bananas, eggs, egg rolls, bread crumbs, and then prepare an appropriate amount of sugar and a little salt;
First crush the egg roll in the packaging bag, then pour it into a large bowl and smash it with a garlic mortar;
Knock in the eggs, add salt and sugar, stir well and set aside, and cut the bananas into sections;
Then peel off the skin, then coat with a layer of egg roll liquid, and then coat with a layer of bread crumbs;
Make all the banana segments in turn, pour the oil into the pot and heat it to 60% hot;
Gently add banana segments, fry until golden on both sides, remove with a slotted spoon and drain the oil.
Pork Ribs in Sour Soup
Ingredients: 500g steak, 200g tomato, 100g sauerkraut, scallions, ginger slices, 35g cooking wine, 25g salt, 25g chicken powder, 20g white pepper powder, coriander
practice:
Wash the steak, cut into evenly sized mahjong pieces, put them in a pot of cold water, add 20 grams of green onion, 20 grams of ginger slices, 35 grams of cooking wine, boil over high heat, change to low heat and heat for 5 minutes, remove and rinse ;
Wash the tomatoes, scald the skin with hot water and cut into small cubes;
Rinse the sauerkraut slightly with water, and cut it into 3 cm long segments;
Put the salad oil in the pot, when it is 50% hot, add the sauerkraut and diced tomatoes, stir-fry on low heat until all the diced tomatoes become puree, add the ribs and bone soup, boil on high heat, change to small Boil for 40 minutes, add salt and chicken powder to taste, sprinkle with white pepper and leave the heat.
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
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.
Drain the cold water and set aside.
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.
Add ginger, dried chili, pour the whole bottle of beer, then cover the pressure cooker and turn to high heat.
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.
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.
Finally, there is only a small amount of thick soup left.
Stewed Eggplant with Old Duck
The main ingredient is an old duck
Accessories 100 grams of eggplant, 3 slices of ginger, 5 pieces of red peppers, 5 stalks of green onions, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce
practice
Remove the internal organs of the duck and wash it
Cut into large pieces, boil water in a pot, put it into the pot and blanch
Take out the foam in the soup
Until the soup is very clean and a little blanched, take out
Wash it with cold water
Cut the eggplant into large pieces
Soak eggplant in water for 10 minutes
Turn on the fire in the pot, pour in the oil and heat it for 7 minutes, pour in the duck and stir fry for 2 minutes
Add dark soy sauce and light soy sauce, stir fry for 3 minutes, add chili, ginger, spring onion, water that has not covered the duck meat, cover the pot and simmer for about 20 minutes
Insert the chopsticks into the duck meat. You can remove the scallions if you can move them. Put in the eggplant and continue to simmer. If the water is dry, you can add a little more water.
When the eggplant is about to boil, add an appropriate amount of salt and continue to cook
The eggplant is completely delicious, and it can be turned off and placed on a plate when it is fully cooked.
Pineapple Sweet and Sour Pork
Ingredients: pineapple, chicken breast (pork belly), minced garlic, green pepper, red pepper, egg, flour, salt, oyster sauce, sugar, water starch, tomato sauce
practice:
Diced pineapple, green pepper, red pepper and cut into diamond-shaped pieces
Cut the chicken breast into small pieces of about 2 cm, marinate with salt and cooking wine for 15 minutes, dip in egg liquid and coat with flour
Cool the pan with oil, add the marinated chicken breast and stir-fry, stir-fry well and remove when the oil is hot, then stir-fry again to make it crispy
Put minced garlic in the pot, add tomato sauce, stir fry and pour in oyster sauce until the soup thickens, add pineapple, green and red pepper, chicken breast and stir.
Colorful chicken
Ingredients: chicken; peas; corn kernels; carrots; fungus; chopped green onions; minced ginger
practice:
Dice the chicken, add starch, cooking wine, white pepper, a little soy sauce, and a few drops of sesame oil and marinate for ten minutes.
After the oil is hot, add chopped green onion and minced ginger, stir fry until fragrant, add in diced chicken, stir fry until it turns slightly white, and then add the rest of the ingredients.
Pork liver in white oil
Ingredients: pork liver; pickled pepper; ginger and garlic; fungus; green onion; yellow flower; dried lettuce. ; salt; water starch; soy sauce; cooking wine
practice
Cut the pork liver into thin slices. If the purchased pork liver is thin, the pork liver will be larger by using the slicing technique with the lower knife diagonally.
Then cut the pickled peppers into horse ear shapes, and mince the ginger and garlic. I replaced it with vinegared red peppers from Spain for a while, .....Simple and rough acidity is not a very good choice, just for the spicy taste.
Then comes the ingredients. It doesn't matter if you only choose the fungus and green onions. I also added yellow flowers and soaked dried lettuce.
Season pork liver with salt and water starch.
Soy sauce, water starch, salt and a little sugar (if you can't taste the sweetness) in a bowl to make a zesty juice.
Heat the lard in the pot, saute ginger minced garlic and pickled peppers, add pork liver and stir fry, cook in cooking wine
Then add the ingredients and mix well, cook into the sauce. Add the shallots and sprinkle with pepper powder to taste before serving.
Fried Pork with Bitter Gourd
Ingredients: pork tenderloin, bitter gourd, garlic, salt, tempeh
practice:
Remove the seeds of the bitter gourd, if you are afraid to buy a slightly yellower one, slice it and soak it in salt water, squeeze out the bitter water for half an hour.
The meat is thin, grab the starch. Heat oil with a pinch of salt. Add the meat and stir fry later. Flip over, and add chopped garlic. Pour down the bitter gourd and fry until cooked.
Chili Ma Chicken
Practice: 1. Select 150 grams of slaughtered and washed Sanhuang chicken, put it into the pot and simmer to remove the blood foam, then simmer for about 40 minutes, simmer for 20 minutes, pick it up and let it cool, cut the cooled Sanhuang chicken into a length of 7 cm and a width of 1.5 cm blocks.
Put 200 grams of kimchi water, 7 grams of monosodium glutamate, 5 grams of salt, 5 grams of chicken essence, 30 grams of millet peppers, 20 grams of green peppers, 10 grams of flower peppers, and 40 grams of rattan pepper oil into the basin in turn, and stir well.
30 grams of shredded onion and 30 grams of green onion should be placed on the bottom of the plate, evenly place the chicken pieces, pour in the prepared sauce and serve
Five silk lamb
Ingredients: 200g mutton, 1 green pepper, 1 red pepper, 1 purple pepper, 1 carrot, appropriate amount of oil, king oyster mushroom, salt, 20g soy sauce, 5g starch, cooking wine
practice:
Material preparation. Shred the mutton, add salt, 10 grams of soy sauce, cooking wine, and starch, mix well, and marinate for 10 minutes.
Shred green, red and purple peppers, shredded king oyster mushrooms and carrots. Put oil in a pot, add shredded mutton, and fry until it turns white.
Leave a little base oil in the pot, add king oyster mushrooms and carrots and stir fry.
Add in green, red and purple peppers, shredded, add 10 grams of light soy sauce, stir fry evenly. Finally, pour in the shredded mutton and stir fry evenly.
Braised paddling
Materials: 1 fish tail, 2 onions, ginger and garlic, appropriate amount of dried chili peppers, 10 pieces of cooking wine, appropriate amount of soy sauce, appropriate amount of oil, appropriate amount of salt, a little sugar, 1 tablespoon of vinegar, appropriate amount of water
practice
Wash and chop the onion, ginger and garlic. Cut one side of the fish tail along the fish bone to the tail, then cut lengthwise into several strips, marinate with cooking wine and salt for 10 minutes.
Heat the oil in a pan, add Chinese prickly ash and dried chili peppers and stir until fragrant.
Put the onion, ginger and garlic into the pot and stir until fragrant.
Put the fish tail into the pot and fry both sides until golden brown.
Add cooking wine, soy sauce and appropriate amount of water to boil. Pour the soup over the fish with a spatula, cover and simmer for ten minutes.
Open the lid of the pot, add 1 tablespoon of sugar and 3 tablespoons of vinegar, and cook on high heat until the soup is thick and ready to serve.
The finished product is out of the pot!
Eight Treasures
Ingredients: Pork Belly, Snow Peas, Soybean Sprouts, Carrots, Daylily, Dried Tofu, Celery, Pickled Cabbage, Garlic, Dried Chili, Light Soy Sauce, Cooking Wine, White Sugar, Salt, Chicken Essence
practice:
First soak the day lily in warm water, cut the pork belly, dried bean curd and carrot into pieces, wash the snow peas, celery, soybean sprouts, and pickled cabbage for later use, marinate the pork belly with light soy sauce, and marinate the dried bean curd with salt;
Put the wok and saute the garlic and dried chili until fragrant, first fry the dried tofu for 1 minute, then fry the pork belly for 1 minute, then add the day lily, add 2 tablespoons of cooking wine and 2 tablespoons of soy sauce;
Fry snow peas, pickled cabbage, soybean sprouts, celery, carrots in order, stir fry in hot water, add salt, white sugar, and chicken essence.
casserole
ingredients
A cup of rice: 20 prawns, 10 grams of winter vegetables, 20 grams of dried shrimps, a small piece of ginger, some pepper, some salt, and a spring onion
Wash the rice and soak it for half an hour; soak the dried sea rice in warm water.
Fry the shrimp to remove the shrimp whiskers, shrimp guns, and cut them in half. Do not cut the tail. The shrimp brain in the shrimp head is also not needed, so that the cooked porridge will not be cloudy.
Add enough water to the casserole at one time and boil it before adding the rice to the pot, and stir with a spoon when it boils.
Keep boiling and cook for about ten minutes. At this time, the rice grains are already showing signs of bursting.
Add winter vegetables and cook for a while, so that the porridge has a bottom flavor.
Add the hammi.
Add shredded ginger and shrimp, continue to cook for four or five minutes, season with salt and pepper before serving.
Vinegar fungus
Ingredients: fungus, red pepper, coriander, cooked white sesame, vinegar, sesame oil, appropriate amount of sugar, soy sauce
practice:
Wash the fungus, tear it into small florets, put it in a pot of boiling water and blanch for 1 minute.
Wash coriander and cut into small pieces together with red pepper, mix well with fungus.
Mix the vinegar, soy sauce, sugar and sesame oil and pour it on the fungus.
Sprinkle cooked white sesame seeds and mix well.
Spicy Ear Silk
Ingredients: 400 grams of pig ears, 1 shallot, appropriate amount of Chinese prickly ash, appropriate amount of dried chili, 2 tsp sesame oil, 4 tsp refined salt, 1/2 tsp monosodium glutamate
practice:
Scrape and wash the pig ears, smear with salt, marinate for 3 hours, then put them in the pot, cook on high heat until they are six or seven mature, remove and let cool
Cut the pig ears into shreds, add salt and monosodium glutamate, mix them with your hands to make them fluffy, and put them in a plate; wash the chives and shred them; chop the dried peppers
Pour the sesame oil into the pot, burn it until it is seven mature, pour in the prickly ash and chili powder, fry for 3 minutes on low heat, and then switch to medium heat. When the prickly ash is fried, remove the prickly ash and chili, and put the sesame oil. Drizzle on the pork ear shreds and sprinkle with scallions
Fried Sausage with Green Peppers
Practice: 1. Wash the ginger, garlic and green onions and chop them. Break the dried peppers. Remove the stems and seeds of the green peppers and cut them into pieces. The processed fat intestine is cut off. Put the pot on the fire, after it is hot, pour in some vegetable oil and heat it.
- After the oil pan is heated, turn to low heat, put chopped ginger, garlic and onion, and dried chili sections into the pot and fry until fragrant, then add the fat intestines and stir fry, pour in an appropriate amount of cooking wine, and stir fry evenly; add green peppers and turn over high heat Stir fry; add an appropriate amount of soy sauce, continue to stir fry with salt, turn off the heat and start the pot.
Sautéed Lamb with Garlic
Ingredients: 2 heads of mutton garlic, sweet, salt and vinegar, cooking wine pepper noodles, soy sauce egg white
Practice 1. Code flavor: cut the mutton into thin slices (it is best not to use the mutton slices, too thin, and there will be no meat texture after chewing), pour soy sauce, salt, cooking wine, a little pepper noodles, egg white into the mutton slices , starch, stir and marinate for 10-15 minutes
Cut the two heads of garlic into slices. If you put more garlic, you will have a strong garlic fragrance.
Pour oil into the pot. When the oil is 60% hot, pour in the mutton slices and stir-fry. During this period, you can pour a little cooking wine along the side of the pot to cook until fragrant. When you see that the mutton has no red blood, immediately put it on a plate for later use.
Pour a little oil into the pot, heat the oil and stir-fry the garlic slices. After frying until fragrant, pour in the mutton slices, add sugar and vinegar to taste, and then add a little salt and dark soy sauce.
Tea Fragrant Pig Trotters
Material: pig's trotter, wine, tea, brown sugar, white sugar, onion, ginger, salt, chicken essence
practice:
Wash and chop the pig's trotters into small pieces, put them in a pot of cold water to boil, skim off the scum, and remove them for later use.
Cut the onion into sections, cut the ginger, put oil in the pot, put red and white sugar and fry until it becomes candy, add red wine, green onion, ginger slices, tea leaves, water and pig's trotters.
Bring to a boil over high heat, simmer on low heat, season with salt when the pig's trotters are seven or eight mature, and cook until the soup is almost dry and ready to serve.