Organize 37 dishes to share, familiar home-cooked tastes are often memorable
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!
fried shrimp
Ingredients: Shrimp, 2 eggs, a little soy sauce, a little wine, some black pepper, flour
practice
Clean the shrimp, marinate with a little soy sauce and wine for a while!
Beat two eggs well, add the marinated shrimp and stir well!
Sprinkle some black pepper into the flour!
Pour the flour into the stirred shrimp, and stir again, so that each shrimp can be covered with flour!
Heat oil in a pan, deep-fry the shrimp until golden brown, remove and serve!
Pickled Pepper Fat Sausage
Ingredients Fat sausage, pickled pepper, garlic sprouts, soy sauce, oyster sauce, salt, oil.
Practice 1. Wash the fat intestines and cut them into sections, chop the pickled peppers, and chop the garlic sprouts.
Fry the white part of the garlic sprouts under the hot oil in the wok until fragrant, add pickled peppers, and stir-fry the fat intestines.
Add a small bowl of water, add oyster sauce, soy sauce, and an appropriate amount of salt. Cook until the juice is almost gone, pour in the garlic sprouts, stir fry, and cook.
Braised vermicelli with cabbage
Ingredients: Chinese cabbage, pork belly, vermicelli, mushrooms, onion, ginger, star anise, salt, chicken essence, soy sauce, oyster sauce.
Practice: 1. Slice the pork belly, stir fry in a pan until oil comes out, slightly browned, then add onion ginger and star anise and stir fry for a while.
Wash and cut the cabbage, first add the cabbage bangs and stir-fry for a while, then add the cabbage leaves and continue to stir-fry.
Pour in the very fresh taste, oyster sauce, add salt, add the soaked shiitake mushrooms, and by the way, pour in the shiitake mushroom water for soaking the shiitake mushrooms, cover the pot and simmer for 10 minutes.
Put the soaked vermicelli into the pot, stir-fry until the vermicelli becomes flavorful and soft, sprinkle with chicken essence (according to personal taste), and you can put it out of the pan.
Fried Tenderloin with Garlic Moss and Bamboo Shoots
Main ingredients: 1 bamboo shoot, 200g pork tenderloin, 150g garlic moss
Accessories: 25ml of salad oil, 15ml of soy sauce, 6g of salt, 5g of sugar, 1 slice of ginger, 5ml of cooking wine
Steps:
Peel the asparagus and cut into shreds. Blanch the water in a pot of boiling water for 2 minutes, then remove and set aside. Wash the garlic moss and cut it into inch pieces for later use. Shred the tenderloin and set aside.
Add salad oil to the pot on fire. When 70% is hot, add the chopped ginger and chopped green onion and fry until fragrant. Then add the tenderloin and stir fry evenly. And add cooking wine.
When the tenderloin changes color, add soy sauce and sugar and stir fry evenly. Then pour in the asparagus and stir fry evenly. Finally, pour in the garlic moss and add salt and stir-fry evenly for about 2 minutes.
Mushroom Meatloaf
Ingredients: tofu skin, dried mushrooms, pork leg, cooking wine, salt, sugar, white pepper, sesame oil
Practice: 1. Soak the mushrooms in advance, wash and peel the pork leg;
Cut the shiitake mushrooms and pork leg into small pieces, put them into a blender and puree them, add 1 tablespoon of cooking wine, season with salt, add a little sugar and white pepper to make it fresh, and stir in one direction;
Spread the mixed meat filling on the tofu skin, roll it up, glue it with a little meat paste at the end, put it on a plate, and drizzle a little sesame oil on the surface;
Steam in the pot for half an hour, the soup in the plate is steamed, but not at the beginning of steaming;
The soup in the plate can be reserved for dipping. Slice the meat rolls and put them on a plate.
Salad Chicken Feet
Material: 8 chicken feet, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooked sesame, appropriate amount of white sugar, appropriate amount of cooking wine, 1 head of garlic, appropriate amount of sesame oil
practice:
Wash the chicken feet and cook them until cooked.
After cooking, peel off the toe nails and cut into small pieces.
Cross the Lengshui River and clean the collagen of the chicken feet.
Then put the chicken feet into a small basin and add ice cubes.
After adding ice cubes, add a little water into it. Refrigerate for 3 hours
The practice of seasoning: chopped pepper, green onion, salt, sugar, fried sesame seeds, cooking wine, vinegar, sesame oil, garlic (1 piece), add all these materials together, and then mix well.
Bring the soy sauce to a boil.
After the soy sauce is boiled, pour over the seasoning.
Make the finished product of the seasoning.
Put the chicken feet on the seasoning and soak for 3 hours.
Steamed Chicken Feet with Soy Sauce
Ingredients: 500 grams of chicken feet, 1 spoon of salt, 1 spoon of pepper, red pepper pieces, minced garlic, tempeh, cornstarch, sesame oil, light soy sauce, dark soy sauce, oyster sauce, cooking wine.
practice:
Cut off the nails of the chicken feet, put them in a pot and blanch in water, remove them, rinse off the foam and drain them for later use.
Take the wok, pour a proper amount of oil into the wok, heat the oil on a low heat, pour in the chicken feet and fry until the surface is slightly yellow, then remove and soak in cold water for 10 minutes.
Drain the chicken feet from the water, put them in a large bowl, then add 1 tablespoon of salt, 1 tablespoon of pepper, red pepper cubes, minced garlic, tempeh, cornstarch, sesame oil, light soy sauce, dark soy sauce , oyster sauce and cooking wine, mix well, marinate for 10 minutes.
Put the marinated chicken feet on the plate, sprinkle the sauce on the chicken feet, and then put it into the pot and steam it for 15 minutes.
Preserved Egg Tofu Fish Fillet Soup
Ingredients; 1 fortune fish; 2 preserved eggs; 1 tofu; 1 small handful of coriander; 2 slices of ginger; salt; pepper; cooking wine; cornstarch;
Practice 1. Wash and mince the coriander; peel the preserved egg, rinse it a little, and cut it into cubes for later use; prepare a pot of hot water (the water temperature is about 70°C), add a small teaspoon of salt to the water and stir well, cut the tofu into cubes and put them in Soak to remove beany smell;
Ask the fishmongers in the supermarket or vegetable farms to help kill the fish, remove the two pieces of clean fish, and take out the heads, tails, and steaks as soup ingredients. Clean up the beheaded fish for later use; heat the pot and add oil, when the oil temperature rises slightly, put the ginger slices into the pot and stir fragrant, and fry the fish soup parts except the clean fish; fry until both sides are slightly When golden brown and fragrant, add enough water to the pot at one time, bring to a boil on high heat, then turn to medium heat, cover and cook until the soup is milky white (about 15-20 minutes);
Cut the fish meat and the slanted blade into large pieces. Do not slice too thin. The thickness of about 0.5CM is good. Put the sliced fish into a large bowl, add a little cooking wine, black pepper, and a little cornstarch and marinate a little. , pour 1 teaspoon of oil, stir well and let stand for about 10 minutes for later use;
Strain the boiled milky white fish soup into a small soup pot, boil over high heat, put in tofu cubes and diced preserved egg, cook for 3-5 minutes; put the marinated fish fillets into the pot and let stand for a while After that, use chopsticks to break up the fish fillets. After opening the pot again, sprinkle in the coriander and turn off the heat. Add an appropriate amount of refined salt and a little pepper and mix well.
Baked clams with salt
Ingredients: clams, sea salt, pepper, star anise, bay leaves
Practice: 1. Wash the razor clams with water, wash several times, put them in the water, sprinkle a little sea salt and a few drops of sesame oil, and let it stand for 2 hours to spit sand;
Squeeze the water out of the razor clams with your hands, make a knife on the back, and use kitchen paper to absorb the water;
Pour a packet of sea salt into the frying pan, add a little peppercorns, bay leaves and star anise, and stir-fry on low heat until slightly yellow and the fragrance overflows;
Put the razor clams on the sea salt with their openings facing down, heat for 30 seconds on high heat, and simmer for 10 minutes.
Sesame Sauce Noodles
Ingredients: cucumber, bean sprouts, noodles, soy sauce, sesame paste, sesame oil, green onions, garlic, sugar, vinegar.
Practice: 1. Wash the pot, pour into a small bowl of water, add salt and oil after boiling, scald the washed bean sprouts, and set aside.
Put soy sauce, sesame paste, sesame oil, minced garlic, sugar and vinegar in a bowl and mix well with a spoon to form a paste.
Put water and salt in the pot and cook the noodles.
Pour the sauce on the noodles and mix well. Place the shredded cucumber and bean sprouts on the noodles, sprinkle with chopped green onion.
Mangosteen Stewed Sydney
Ingredients: Sydney, Luo Han Guo, Chuan Bei, Rock Sugar
Practice: 1. Peel the Sydney pear, remove the seeds and cut into small pieces, break the Luo Han Guo, and crush the Chuan Bei.
Put Sydney Luohanguo Chuanbei into the stew pot, add an appropriate amount of water and a small amount of rock sugar.
Put it into a pressure cooker over water, press on medium heat for half an hour after steaming, and then eat.
Stewed Pork Ribs with Spring Bamboo Shoots
150g bamboo shoots, 400g spare ribs, 3 slices of ginger, 4 cloves of garlic
After dicing the ribs, soak them in water, remove the outer skin of the spring bamboo shoots, and remove the old roots for later use;
Cut the bamboo shoots into chunks and slice the ginger;
Put the pork ribs in boiling water, remove the blood, remove and set aside, put the spring bamboo shoots into clean boiling water and cook for 5 minutes to remove astringency;
Put spare ribs and bamboo shoots in the pressure cooker, add enough water, add ginger and garlic, cover the pot and start stewing;
After about 30 minutes, open the lid and add a little salt, continue to press the pressure cooker for 10 minutes, and sprinkle chopped green onion when it comes out of the pot.
Hot and Sour Konjac Duck
Ingredients: konjac cake, duck meat, Pixian bean paste, soaked chili pepper, 15 grams, pickled ginger, 1 star anise, 10 grams each , edible oil
practice:
1 pickled ginger slices. Cut the washed chili peppers in half. Cut the konjac cake into pieces. Take a bowl, pour in an appropriate amount of water, add the konjac pieces, and soak for 10 minutes. Remove the soaked konjac, drain and set aside. Pour a proper amount of water into the pot and bring to a boil, pour in the konjac, and blanch for a while. Remove the boiled konjac, drain and set aside. Pour in the duck meat and simmer for a while. Turn off the heat, remove the boiled duck meat pieces, drain the water, and put them on a plate for later use.
2 Heat up a wok with oil, pour in duck meat, star anise, peppercorns and cumin, stir well. Add bean paste and stir well. Pour in the ginger slices and stir well. Add soaked chili peppers, stir well. Add cooking wine, soy sauce and stir well. Pour in an appropriate amount of water and pour in the konjac. Add salt and mix well. Cover and simmer for 40 minutes until the ingredients are cooked through. Uncover, add chicken powder, sugar and mix well. Pour in water starch, stir well. Turn off the heat, pour out the fried dishes, and put them on a plate.
Fried Oyster Meat with Shredded Konjac
Wash oyster meat, shred green and red peppers, and wash konjac shreds for later use.
Heat oil in the pot, fry the onion, ginger and garlic, add green and red peppers and stir well, add konjac shreds and stir fry, add oyster meat and stir well.
Add the right amount of soy sauce and oyster sauce and serve.
fried eggplant box
Ingredients: 1 eggplant, 1 egg, 1 tablespoon vegetable oil, 1/2 teaspoon salt, 80 grams flour, 1 tablespoon starch, appropriate amount of water
Practice: 1. Wash the long eggplant, drain the water, don't peel the eggplant, the nutrition is in the eggplant skin, slice the long eggplant
Add an appropriate amount of salt to the eggplant slices, marinate for 10 minutes, then pour out the eggplant water
Pour an appropriate amount of flour into a clean bowl
Break in an egg and mix in an appropriate amount of cool white
Add 1 tablespoon of starch
Mix the flour, starch and eggs into a batter
Brush an appropriate amount of vegetable oil on the electric baking pan, turn on the power, turn on the upper and lower switches together, and then preheat
Hang the eggplant slices with the batter, put them into the electric baking pan, then close the lid and select the "egg cake/pancake" function
The electric baking pan voice prompts that the eggplant cake is ready, open the lid, brush a layer of oil on the eggplant cake, turn it over, and fry for another minute.
Spicy Beef Noodles
Ingredients: 400g beef, 1 handful of greens, 1 star anise, 5 slices of ginger, 4 slices of fragrant leaves, 10g of rock sugar, 1 tablespoon of soy sauce, 2 tablespoons of cooking wine, 100g of carrots, 1g of refined salt, 5g of pepper, 10g of tomato sauce (or tomato) , 1 tablespoon of tomato sauce, 1 tablespoon of bean paste, 200g all-purpose flour, 30g vegetable oil
practice
Put some ingredients, beef cuts, and various spices into the material box.
Put the water in the pressure cooker to cover the beef. Put into the cleaned cartridge. Cover the lid and press the pressure cooker for fifteen to twenty minutes.
When the time is up, the beef is cooked, carrots and tomatoes are cut into pieces, put oil in the wok, and stir-fry the tomato pieces over a low heat.
When the tomato is stir-fried into a sauce, add the bean paste and tomato sauce and cook for a while.
Put the stewed beef and some broth into the pot and simmer, then add the carrot cubes, soy sauce, salt and rock sugar.
Stew until the soup is reduced, pour out, add water to the flour, mix the flour into a smooth dough, and wake up for 20 minutes.
Sprinkle hand flour from time to time, roll out the dough to an appropriate thickness, and use a rolling pin to fold the rolled dough into a "Z" shape.
Cut into appropriate strips, shake the cut noodles, and sprinkle with hand flour.
Put water in the pot, cook the noodles, and take out. Blanch the greens, pour the beef and broth.
Tips
1 Beef can be boiled first and then stewed. 2 Doubanjiang is salty, so be careful when adding salt. 3 The surface of handmade noodles should be firmer. When the water boils, take it out.
Roasted Yuba with Baby Vegetables
Material: 100g yuba, 300g baby vegetables, corn oil, appropriate amount of salt, appropriate amount of MSG, appropriate amount of ginger
practice:
Soak the yuba one day in advance, cut into sections, and cut the baby cabbage into thick strips
When the oil in the wok is hot, add ginger and saute until fragrant
Add bean curd and stir fry
Stir fry for a while and add baby cabbage to stir fry
After the baby cabbage becomes soft, add salt and stir-fry evenly.
Roasted Eggplant with Long Beans and Carob
Main ingredients: four thin purple eggplants, ten beans
Ingredients: 1 tablespoon each of minced ginger, minced garlic and chopped pepper
Seasoning: 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 tablespoon of broth, appropriate amount of salt
practice:
Do not cut the beans, break them into sections with your hands and make them slightly longer. Marinate with salt (to taste), cut the eggplant into strips, marinate with salt for ten minutes, wash clean, squeeze out the water.
Minced ginger, minced garlic, chopped pepper, stir well.
Stir fry the beans with a little oil until the softness you like, some like very soft, some like not soft, you can do it yourself, fry well and serve.
Put a tablespoon of sugar in the pot, stir-fry the eggplant, don't change color, (mine is discolored, so it doesn't look good).
Chop peppers with minced garlic and ginger in a little oil, put a tablespoon of light soy sauce, a tablespoon of oyster sauce, and a tablespoon of broth, simmer for a while on low heat, and then close the juice on high heat.
Spicy fish nuggets
Ingredients: 500 grams of grass carp, 1 shallot, 2 cloves of garlic, 5 grams of salt, 1 spoon of chopped pepper, appropriate amount of raw soy sauce, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of dark soy sauce, appropriate amount of vegetable oil, appropriate amount of sugar
practice:
Grass carp is slaughtered, scales, internal organs and gills removed (usually sellers will slaughter it when buying it), cut into large pieces, wash and slice the chives, peel and smash the garlic
Prepare a small bowl, add chopped chili, salt, light soy sauce, dark soy sauce, a little water, sugar, sliced onion, chopped garlic and mix well to make a juice
Heat the oil in the pot, stick the fish pieces with starch before putting them into the pot, and then fry them until golden on both sides.
Pour in the prepared sauce and stir fry until the fish pieces are covered with the sauce, then simmer for about 15 minutes.
Minced Meat Kelp
Materials: shredded kelp; minced meat; carrots; green and red peppers (use red sweet peppers if you can't eat spicy); onions; ginger; garlic; salt; oil; chicken essence;
practice
Boil the kelp in water and set aside. Put oil in a pan, fry the onion, ginger and minced garlic.
Add minced meat, stir fry to change color, add a little cooking wine; add a little soy sauce.
Add shredded kelp and minced meat and stir well, sprinkle with minced carrot; minced green and red pepper; add chicken essence and mix well.
Shrimp and Cabbage
Ingredients: 250 grams of cabbage, 200 grams of shrimp, appropriate amount of salad oil, appropriate amount of green onion, 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 1/2 tablespoon of cooking wine, 1/2 tablespoon of soy sauce, 3 slices of ginger
practice:
Wash the cabbage and slice it obliquely for later use
Wash the green shrimp, peel off the coat and cut into inch pieces for later use
From the oil pan, saute the onion and ginger until fragrant
Add in the shrimp and stir fry until the shrimp changes color. After frying the red oil, pour in a small amount of cooking wine and sugar.
Add the cabbage and stir-fry until the cabbage is slightly soft, add a small amount of soy sauce and continue to stir-fry
Add an appropriate amount of salt and stir-fry until it is evenly distributed.
Toon mixed with peanuts
Materials: Peanuts, Toon, Salt
practice
Put the water in the pot and boil it, turn off the heat and pour in the washed peanuts, cover and soak for 10 minutes, then take out the peanuts and soak them in pure water for one night, so rub them with your hands , it is easy to remove the red skin of peanuts
Wash the toona sinensis, put it in boiling water and blanch for one minute, remove it from cold water and chop it up
Soak and rub the red-skinned peanuts, drain the water, add salt and toon and mix well.
Snow Pea, Yam and Hoof Flower Soup
Material: pig's trotters, snow peas, yam, onion ginger, Chinese prickly ash, pepper powder
practice:
Cut the onion into sections and slice the ginger. Peel the yam and cut into pieces.
Take a casserole, add enough water, add ginger and scallions and cook until the water boils.
Cover the pig's trotters and snow peas and cook on medium heat for two hours.
Add yam, salt and pepper and simmer for 20 minutes. Sprinkle with chopped green onion.
Grilled Tofu with Garlic Minced Pork
Ingredients: tofu, minced meat, garlic sprouts, garlic, ginger, green onions, salt, sugar, light soy sauce, dark soy sauce, cooking wine
Practice: 1. Cut the fat and lean meat into small pieces, add soy sauce cooking wine, sugar and ginger slices, mix well and marinate
Cut the tender tofu into small pieces, add half a teaspoon of salt, shake gently and marinate for half an hour, pour out the marinated water
Cut the white and green parts of the garlic sprouts separately, chop the garlic, chop the green onions, and prepare all the ingredients
Put the oil in the pot, add minced meat when 50% hot, add chopped green onion and half minced garlic after frying, fry until fragrant
Pour in the tofu, add cooking wine, soy sauce, dark soy sauce and stir well, cover and simmer for five minutes, then open and add the other half of chopped garlic and the white head of the garlic sprouts
After frying until fragrant, add garlic leaves, add an appropriate amount of salt, stir well and turn off the heat
Tomato Sauce
Raw materials: fresh water bamboo, corn, peas, tomato sauce
Practice: 1. Peel, wash and obliquely cut into thick slices; boil and peel the corn;
Heat oil in a pan and sauté ginger slices into the water, peas and corn kernels and stir fry (sprinkle a little water at any time to prevent the water from charring and turning black).
When the seven and eight water bamboo shoots are ripe, pour in an appropriate amount of tomato sauce, add a little water, salt, sugar, and mushroom essence, and quickly stir-fry until the tomato juice is evenly coated with water bamboo and then serve.
Spring Rolls with Yellow Sprouts and Shredded Pork
Material: 1 yellow sprout, fresh mushroom, shredded pork, spring roll skin, water starch
Practice 1. Wash and shred yellow sprouts for later use, wash and cut fresh shiitake mushrooms for later use, and add cooking wine, cornstarch, and salt to the shredded pork and pickle for later use.
Heat the oil pan over high heat, stir-fry the shredded pork quickly, put the shredded pork into the pan over high heat, put the yellow sprouts into the wok, stir fry until the yellow sprouts come out of water, add fresh mushrooms and continue to stir-fry until the mushrooms become shriveled Add the shredded pork and continue to stir fry.
Cover and simmer for 5 minutes, season with salt and chicken essence, add water starch and a little water to thicken, turn off the heat and let it cool down to make spring roll stuffing.
Prepare a spring roll skin, put a spoonful of filling on one-third of the way, gently push it into a long strip with a spoon, fold the left and right sides against the filling, and roll out with the skin at one end of your body against the filling. Dab some water on the seal.
Heat the oil pan over high heat. When the oil is 70% to 80% hot, put in the spring rolls, change to low heat, and fry until the skin is golden brown. Put it on an oil-absorbing paper towel to absorb excess oil, and serve.
Asparagus and Shrimp
Practice: 1. Shrimp is mixed with cooking wine and starch, marinated for preparation. Wash the peas and blanch them in water for later use.
Dice the spring bamboo shoots and blanch them in water for later use. Heat oil in a pan, add shrimp and stir fry to change color.
Add in diced bamboo shoots and peas and stir fry. Add salt to taste, pour a little water and starch, and it's ready to serve.
Pork Knuckle Chicken in Casserole Sauce
Raw materials: 1 light three yellow chicken (about 1 kg in weight), 200 grams of pig's hand, 3 or 4 slices of ginger.
Seasoning: 8 grams of salt, 20 grams of oyster sauce, 5 grams of rock sugar, 7 grams of Lee Kum Kee Shacha Sauce (Mushroom Type), 2 grams of peanut butter and sesame sauce each, and 750 grams of second soup.
Practice: 1. Rinse the three yellow chicken, wipe dry, open the cavity, spread a layer of salt-baked chicken powder evenly on the skin, knead continuously for 10 minutes, make it fully ''eat'' into the skin, and then hang it in a ventilated place to dry 2 Hours.
The pig's trotters are burnt to clean the fine hairs, cleaned, and the knife is changed into four pieces, set aside.
Add all the seasonings to the casserole, bring to a boil and stir well, then put it on a bamboo mat, put in the pig's trotters, put the dried three yellow chicken on it, and cover the pot.
Put the casserole on the clay pot, boil it on high heat, turn to low heat and cook slowly for about 60 minutes until the ingredients are soft and rotten, taste the glue, take the casserole and shake it gently every 10 minutes to prevent sticking to the bottom of the pan .
Open the lid of the casserole, lift the bamboo pad, take out the pig's trotters and the three-yellow chicken, put the original juice into the wok, put the pig's hand back in the casserole, put the three-yellow chicken into the wok, collect the juice and pour it into the casserole, cover it and place it on the clay pot Ready to serve after 3-5 minutes of heating.
Casserole Fish Head
Ingredients: 1 fish head, appropriate amount of ginger, onion and garlic, 1 spoon of bean paste, 1 bowl of flour, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 spoon of soy sauce
Practice steps:
Wash the fish head and cut it in half, then cut it into small long pieces, evenly smear it with a teaspoon of salt and marinate for 30 minutes;
Coat the fish pieces evenly with a thin layer of flour, deep fry them in a hot oil pan over low heat, fry them until golden brown, then remove and drain the oil;
Slice ginger, slice onion, slice garlic, prepare a bowl and pour oyster sauce, bean paste, cooking wine and soy sauce into a sauce for later use;
Heat oil in a hot pan, pour in ginger and garlic and stir-fry until fragrant, add fish head and stir-fry evenly, then pour in the seasoned sauce and bring to a boil;
Heat the casserole, brush it with a thin layer of oil, transfer all the fish heads, put half a bowl of boiling water and cover the pot;
Slowly simmer the fish head over medium and low heat until the water is dried up. After you hear a sizzling sound from the bottom of the pot, add onions and cover the pot and simmer for 5 minutes.
fish fillet salad
Ingredients: 1000 grams of grass carp, 100 grams of carrots, 30 grams of egg whites, 10 grams of coriander, 15 grams of vegetable oil, 5 grams of ginger, 5 grams of peppercorns, 4 grams of salt, 5 grams of starch, 3 grams of sugar, and 2 grams of monosodium glutamate.
practice:
Clean up the grass carp, debone, and slice the fish. Put it in a bowl, pour in egg white, starch, a little water, and mix well.
Put it in a pot of boiling water and boil it to float, then let it cool. Wash carrots and shred.
Wash the parsley and cut it into sections.
Pour the oil into the pot and heat it to 60% heat, add the Sichuan pepper and stir-fry until fragrant, remove the pepper, and make the pepper oil.
Sprinkle shredded carrots, shredded ginger, and coriander segments on the cooked fish fillets, add pepper oil, salt, white wine, monosodium glutamate, and mix well.
Garlic Cumin Beef
Ingredients 300 grams of beef tenderloin, 4 cloves of garlic, 2 slices of ginger, 2 shallots, 1 spoon of white sesame
Production steps
Slice beef, add a spoon of cooking wine, two spoons of soy sauce, a spoon of oyster sauce, half a spoon of pepper, a little salt, a spoon of cornstarch, a spoon of cooking oil and marinate for about 20 minutes
Chopped minced garlic, ginger and chopped green onion
Pour an appropriate amount of oil into the pot, add minced garlic and scallion, and fry until fragrant, add the beef and stir fry until cooked, then add half a spoon of cumin powder and half a spoon of chili powder.
Stir-fried Cole with Mushrooms
Ingredients: 5 mushrooms; 5 small rapeseed; a little salt; 3 cloves of garlic
practice:
Wash the small rapeseed, separate the leaves, and cut the core of the rapeseed in half from the top. Wash the shiitake mushrooms, remove the stems, slice, and slice the garlic for use.
Heat a pan with cold oil, fry the garlic first until fragrant, then add the shiitake mushrooms and stir fry. Here, the shiitake mushrooms can also be blanched first, add the shiitake mushrooms to the boiling water, add some salt, and blanch the water, so that the shiitake mushrooms are easier to wash.
When the shiitake mushrooms are basically mature, add the small rapeseed, stir-fry on high heat until the rapeseed changes color, add salt to taste, and serve on a plate.
Beef chopsticks radish
Materials: 350 grams of large white radish, 80 grams of minced beef, 10 grams of coriander, 10 grams of garlic sprouts, 10 grams of green and red two vitex pepper rings, a little ginger and garlic. Salt, fresh soy sauce, oyster sauce, monosodium glutamate, dark soy sauce, and lard.
practice:
Cut the large white radish into chopstick strips, put it in a pot of water, add the lard and salt, cook until cooked, then remove and drain.
Put a small amount of melted lard in another pot and heat it up. First put in ginger rice, garlic rice and minced beef and stir-fry until fragrant. After adding first-grade fresh soy sauce and oyster sauce, add green and red pepper rings, garlic sprouts and coriander, and stir well. into stuffing.
Put the melted lard in a clean pot and heat it up, put the cooked radish strips in the pot and stir until it is slightly dry, add a fresh soy sauce, oyster sauce, monosodium glutamate and dark soy sauce and stir well, then add 1/3 of the filling Pour in and stir-fry for flavor. After serving, pour the remaining stuffing on top of the radish, and serve.
Pork trotters with green beans and small bamboo shoots
Material: two small bamboo shoots of pig's feet, a few mung beans, a little ginger slice, a little scallop, a little salt
Practice 1. Two pig feet. After the steel pig is red, the pig hair will be seared. Soak the pork knuckles in water for 20 minutes. After soaking, use a brush to brush the scorched color, and finally split the pig's feet from the middle and chop into large pieces
2 small bamboo shoots, peel off the bamboo shoots, then wash with water, cut off the old parts of the washed small bamboo shoots, leaving only the tender tips
3 appropriate amount of mung beans, washed and drained for later use; appropriate amount of ginger slices and scallops
4 Put the water in the pot and boil it, put in the small bamboo shoots and boil it thoroughly, remove it and put it in cold water, boil the water and pour in the pig's feet and boil it thoroughly, remove it and put it in the cold water and wash the scum
5 Put the pig feet and small bamboo shoots into the pot and add enough water, do not add water in the middle. Put in ginger slices, scallops and mung beans, cover the pot, turn to medium-low heat when the water boils (the water will boil, it will not splash everywhere), then beat off the foam, cover the pot with a small lid Boil for 2.5 hours
6 After 2.5 hours, add wolfberry, scallops have salt, try adding salt, add a proper amount of chicken essence, sprinkle chopped green onion and turn off the heat, it's delicious
Steamed preserved meat
Ingredients: bacon, sausage, preserved duck, preserved fish, etc., tempeh, dried red pepper, cooking wine, ginger slices, white sugar, shredded green onion, soy sauce, pepper.
practice:
Put the bacon, preserved chicken, preserved duck, and sausage into slices and put them in a pot. Drain the water and set aside.
Lay ginger slices, shredded green onion on the bottom of the plate, and place the blanched bacon on it.
Take an empty bowl and pour in cooking wine, soy sauce, tempeh, chili rings, dried chili segments, sugar, and pepper, stir evenly and pour over the bacon on the plate.
Put the plate on the steamer, steam for 15 minutes, sprinkle with chopped green onion and serve.
Spinach with Sesame Sauce
Ingredients Spinach, tahini, salt, monosodium glutamate, sugar, garlic paste
Practice 1. Wash the spinach, shred the carrots, and blanch them in boiling water.
Mix sesame paste, salt, sugar, monosodium glutamate, and hot water with a spoon.
Add minced garlic, pour it over the spinach, and eat.
Bacon King Oyster Mushrooms
Method 1. Cut the king oyster mushrooms into long strips, put them in a pot of boiling water and bring them to a boil, then remove them and put them in cold water to cool down.
Squeeze the water dry, cut the bacon into long strips, fry the garlic slices in a hot pan with cold oil until fragrant
Add king oyster mushrooms and stir fry, add oyster sauce, add soy sauce, salt and chicken powder, stir fry evenly and set aside for later use.
Finally, add king oyster mushrooms and stir-fry evenly and serve!