Recommend 32 dishes, and you will learn the details as soon as you learn them. Take the time to make them for your family.
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 Pork Slices
Ingredients: 250 grams of pork, 3 pieces of Youxian dried fragrant, 3 red peppers, 3 shallots, 3 cloves of garlic, 1 piece of ginger, half a tablespoon of Pixian watercress, half a tablespoon of Laoganma tempeh, 1.5 tablespoons of soy sauce, 3 teaspoons of cooking wine , appropriate amount of peanut oil.
practice:
Wash the pork, peel it and cut into thin slices, add cooking wine and soy sauce to marinate.
Slice dried fragrant, red pepper diagonally sliced, chives sliced, ginger shredded, garlic sliced.
Put a small amount of peanut oil in the wok, add the pork and fry until the oil changes color.
Add in bean paste, Laoganma tempeh, ginger and fry until fragrant.
Add in the red pepper, garlic slices, scallion, stir fry and add the dried fragrant.
Add the soy sauce and stir well, then add the shallots, stir fry for a while and then turn off the heat.
Griddle Potato Chips
Ingredients: half a catty of potatoes, 2 taels of pork belly, Pixian bean paste, onion, ginger, soy sauce, dried red pepper, monosodium glutamate, salt, oil.
practice
Wash the potatoes, cut them into slices, soak them in water several times to remove the starch from the potatoes, and then remove them for later use.
Cut the pork into thin slices, cut the onion into sections, slice the ginger, and chop the dried red pepper for later use.
Preheat the wok, add oil, after the oil is hot, put the potato slices into frying, fry the potatoes until yellow on both sides, and put them on a plate for later use.
Leave the base oil in the pot, put the sliced pork belly in the pot, stir fry until the oil starts to come out, then add dry red pepper, Pixian bean paste, green onion, ginger and stir fry until fragrant.
Add the fried potato chips, stir fry, add soy sauce, salt, monosodium glutamate, stir fry for a while, add a little water. Bring to a boil over medium heat, and when the soup is basically dry, it's ready to serve.
Fried Bacon with Snow Peas
Ingredients: 250 grams of snow peas, 100 grams of bacon, chicken essence, a little salt
practice
Tear off the ribs on both sides of the snow peas and wash them
Blanch the snow peas in a pot of boiling water
Drain the blanched snow peas
Soak the bacon in water for ten minutes, drain and cut into thin slices
Turn on the fire and heat the wok, pour in the thinly sliced bacon and stir fry for a while, then add a spoonful of water and cook for a while
Add snow peas and stir fry for about 1 minute. Add a little salt and salt before serving.
The practice of dry pot fat sausage:
Alternate ingredients: 400 grams of fat sausage, half an onion, 1 green pepper, 1 garlic, 1 small handful of coriander, 2 red peppers, 1 tablespoon of fresh soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt, and 3 grams of peppercorns;
Production process: the first step, first prepare the fat intestine, put it in a container, add salt and cornstarch, wash it inside and outside with your hands, then add water to the pot, add ginger slices and Huadiao wine, boil, put in the fat intestines, blanch into water and then remove;
The second step is to put it back into the pressure cooker, add bay leaves, cinnamon, light soy sauce and dark soy sauce. After the fire is boiled, continue to cook on low heat for 20 minutes. The cooked fat intestines are taken out, cut into small pieces for use, and the garlic is ready to be taken out. 1 head, peel it into granules, and prepare pepper, aniseed, etc.;
The third step is to prepare half an onion and cut it into pieces. Remove the roots and pepper seeds from the green peppers and cut them into pieces. Cut the red peppers into pieces. Add an appropriate amount of cooking oil to the frying pan. After heating, add the peppercorns and aniseed. , sugar and garlic granules, stir-fry the fragrance on low heat;
The fourth step, add the fat intestines, continue to stir fry for a while, add an appropriate amount of oyster sauce and fresh soy sauce to season, so that each section of the fat intestines can be coated with seasonings, put the chopped onion pieces and green peppers into the pot, turn After frying for a while, add the red pepper segments;
The fifth step, when the onions and peppers are broken, add salt to taste according to personal taste, after frying until delicious, sprinkle with a little coriander, then turn off the heat, and put the prepared dry pot fat sausages on the plate. can start enjoying.
Green and red lamb with green onion
Ingredients: 160 grams of lamb shank, 1 spring onion, 1 green and 1 red pepper, 2 slices of ginger, 1 gram of salt, 1 spoon of cooking wine, 1 spoon of soy sauce, a little sugar, a little dry starch, a little cumin powder
practice:
Cut the leg of lamb into slices, add the sliced ginger, add salt, cooking wine, soy sauce, sugar, cumin powder and dry starch, seal in oil, mix well and marinate for about 15 minutes;
Cut the scallions into hob pieces, remove the green and red peppers and cut them into oblique slices for later use; pour the marinated mutton slices into a hot pan with cold oil, and fry them until they are broken and serve immediately;
Heat up the remaining oil in the pot, put salt first, then pour in the shallots and stir-fry over high heat, then add green and red peppers, add a little soy sauce, pour in the mutton slices and stir-fry quickly to get out of the pot.
Dry pot free-range chicken
Ingredients: chicken, fungus, green and red peppers, 10 grams of chives, 8 cloves of garlic, 20 grams of ginger, 20 dried red peppers, 20 star anise, 2 peppercorns, 10 grams 2 tablespoons oyster sauce 1 tablespoon sugar 1 teaspoon chicken essence 1/2 teaspoon cooking wine 1 tablespoon hot water 1 tablespoon black pepper 1/4 teaspoon balsamic vinegar 1 teaspoon
practice
Cut the chicken into small pieces, chop the shallots into long pieces, chop the garlic and ginger into minced pieces, and cut the green and red peppers into small pieces.
Add salt to the diced chicken, and marinate 1/4 egg for 30 minutes
Put the seasonings soy sauce, oyster sauce, sugar, chicken essence, cooking wine and water into a bowl and mix thoroughly for later use
When the wok is hot, add a little oil, add the cold oil into the chicken pieces, and stir fry over medium heat.
Take out the chicken pieces, take out the oil for frying, and wash the pot clean
Heat the pot, pour the oil into the pot again, add peppercorns, star anise, minced ginger and garlic, scallion and white segments, and dry red peppers and stir-fry over low heat until fragrant.
Pour in the fried chicken pieces, pour in the pre-adjusted seasonings, black pepper powder, and quickly stir fry over high heat
Until the chicken pieces absorb the sauce, add green and red peppers, fungus, pour in balsamic vinegar, stir fry until the water is completely dry
Qiankun Earth Turtle
Method:
Kill the turtles and cut them into pieces. Set aside. In addition, peel off the skin of Cigu and wash it, and cut the green and red pepper into sections.
Heat the cooked vegetable oil in a clean pot, add the turtle pieces, ginger slices and garlic cloves and stir-fry until the water is almost dry, then add in the spicy Sichuan sauce, spicy girl sauce, soybean sauce, sparerib sauce and abalone sauce and stir-fry well. Cook in cooking wine and mix with fresh soup to boil, put in Cigu, add salt, monosodium glutamate, chicken essence and sugar, reduce heat until the water is dry and taste good, sprinkle in green and red peppers and mix well, serve
Mixed Vegetables and Pork Casserole
Material: 200 grams of tenderloin, half a potato, half a cucumber, half a green pepper, half a red pepper, 1 red pepper, a little soaked black fungus, a little soaked tofu skin, 3 slices of ginger, 2 shallots, A little cooked white sesame seeds.
Marinated meat: 1 spoon of cooking wine, 1 spoon of soy sauce, a little pepper, 1 spoon of cornstarch
Seasoning: 1 tablespoon of Pixian bean paste, 1 tablespoon of bean paste, half a tablespoon of sugar, 1 tablespoon of soy sauce, a little salt, appropriate amount of cooking oil and boiling water.
practice:
Wash the tenderloin and cut it into thin slices, put it in a bowl and add the marinade.
Mix the meat slices and marinate for 15 minutes.
Cut the vegetables into slices, and also cut the ginger and shallots.
Pour oil in the pan, and when the oil is a little more, and it is 70% hot, slide the meat slices into the pan and stir fry.
Stir fry until the meat is discolored and cooked. Set aside for later use.
Leave a little base oil in the pot, fry the onion and ginger on a low fire first, then add 1 tablespoon of Pixian bean paste and 1 tablespoon of bean paste.
After frying the red oil, turn to high heat and add the cut green pepper slices, red pepper slices, potato slices, and fungus together and stir-fry.
Pour in the light soy sauce, add sugar and fry until it is colored, then pour in boiling water and boil for 5-10 minutes.
Pour in the fried pork slices.
Pour the bean skin and cucumber slices into the pot and stir fry together, season with a little salt to taste.
Stir fry until tasty, sprinkle with chopped chives, chopped red pepper, cooked white sesame seeds and stir well.
Heat a little oil in the casserole over another fire, and then serve the fried vegetables in the casserole while it is still hot.
Fried waist flower with fungus
Ingredients: 2 pork loins, appropriate amount of fungus, 1 green pepper, 1 red pepper, 1 green onion, 8 slices of ginger, appropriate amount of garlic, 1 spoon of cooking wine, 1 tbsp of white vinegar, 4 tbsp of soy sauce, 1 tbsp of sugar, a pinch of salt, 1 tbsp cornstarch
practice
Cut the pork loin in half, remove the contents, add some white wine and salt, rub and wash, cut the flowers, and soak in water several times for half an hour.
Boil a pot of boiling water, blanch the fungus, remove and set aside. Use the same pot of water to blanch the pork loin, remove it, and marinate for 10 minutes.
Add oil to the hot pan, add minced garlic and ginger slices and saute until fragrant, then add kidney flower and fry until discolored, put on a plate and set aside. Fry the black fungus, pour the soy sauce and mix well, cover the pot and simmer for a while, add the green onion, and then add the kidney flower and stir-fry twice, and you're done.
Flavored Fried Chicken
Ingredients: 1 farm chicken, dried tempeh, dried chili, green pepper, green onion, ginger, oyster sauce, dark soy sauce, cooking wine, starch, sugar, salt, cooking oil
Practice: 1. After washing the chicken, cut it into small pieces, add a small spoon of salt, two spoons of cooking wine, two spoons of dark soy sauce, a few slices of onion, ginger to remove the fishy smell, marinate for about 20 minutes, you can put it in the refrigerator, halfway Take out the flip. Finally, take out the marinated chicken, pick out the scallions and ginger, and add an appropriate amount of starch to the meat to mix well for later use.
Add a little more oil to the wok and heat it up, add ginger slices, a tablespoon of tempeh, and dry chili, and fry over slow heat until fragrant.
After the tempeh begins to smell, pour in the marinated chicken, turn to medium heat, and slowly fry until the chicken changes color and the water dries up; halfway, add two tablespoons of oyster sauce and one tablespoon of sugar and mix well.
Stir fry until the chicken is completely dry. After it is fully colored, add a small bowl of hot water to cover half of the chicken. Continue to boil the water with medium heat until it is slowly dried. This The process takes about 10-15 minutes, and you can season it a little according to your own taste.
Finally, add the chopped green peppers, stir fry for a few times, and then put them on the pan.
Cumin Lamb
Materials: 2 boxes of mutton rolls (lamb tenderloin can be used), half a white onion, a little soy sauce, appropriate amount of cumin powder, appropriate amount of cumin grains, appropriate amount of chili powder, appropriate amount of oil, appropriate amount of salt.
Production steps
Heat a wok over medium heat, without oil, add the mutton rolls, and stir-fry quickly and repeatedly.
Stir fry until the mutton is seven mature, take it out and put it on a plate.
Add the chopped onion to the plate, add cumin powder and half of the cumin grains.
Mix well, marinate for 10 minutes, heat the wok again on medium heat, add oil and heat, add the remaining cumin grains and garlic slices, stir fry for a while, and add a little soy sauce.
Pour in the marinated onion and mutton, stir fry quickly and evenly.
Finally, add chili powder and salt and stir fry evenly.
Pine Nut Corn
material
Quick-frozen green peas; 1 package of quick-frozen sweet corn kernels; half a carrot; 2 tablespoons of pine nuts; 1/2 teaspoon of salt
practice
Take out a package of quick-frozen sweet corn kernels to thaw, and quick-frozen green beans are also thawed. If you use fresh sweet corn and fresh green beans, you need to cut the corn kernels with a knife, then put them in a pot of boiling water and blanch for two or three minutes. Cold water, green beans too. Peel the carrots and cut them into cubes about the size of corn kernels
Heat the pot with a little oil. If you use raw pine nuts, add the pine nuts and stir fry over a low heat, then add the carrots and fry them until they are broken, then add the green beans and corn kernels and stir fry for a few times. Add salt and stir well to taste. If you use cooked pine nuts, you can put them at the end
Hot and sour soup with white meat slices
Ingredients: pork tenderloin, 1 large piece of vermicelli, 1/2 tomato, 2 large pieces of cabbage, 1 teaspoon of salt, 1 tablespoon of vinegar, 1/4 teaspoon of chicken essence, 2 slices of ginger, 1/2 teaspoon of sesame oil, 1 tablespoon of starch, thirteen spice 1/2 tsp, 1/4 tsp white pepper, 1 egg white, chili (red, sharp, dry)
Practice: 1. Soak the vermicelli in cold water for 10 minutes, slice the tenderloin until finished
Grab the tenderloin evenly with starch and egg white, and cut the side dishes well
Cut all the side dishes, and blanch the meat slices in the pot
Drain the water, dry chili, mince ginger
Boil the water again. After the water is boiled, cut the tomatoes into the pot and add the vermicelli.
Add cabbage leaves, add salt, vinegar, thirteen incense, chicken essence, white pepper
Add sliced white meat, add dried chili and minced ginger
Cook for a while, add sesame oil, and serve
Potatoes
Prepare ingredients: potatoes, bacon, onions, you can buy a pack of spicy fragrant pot ingredients in the supermarket, green red peppers, onions, ginger and garlic
practice:
Wash the bacon first, then blanch it with water, then cut into slices
After the potatoes are washed and sliced, soak them in water for a while to remove the starch
Cut the onion and green and red pepper into slices
seared okra
Ingredients: okra, garlic, oil, soy sauce, chopped pepper
practice:
Wash the okra for later use; chop the garlic for later use;
Add water to the pot, add 2 drops of cooking oil, boil over high heat, add the okra and cook for about 2 minutes and remove it; soak in cold boiling water to maintain a crisp taste, remove and cut off the head; put it in On the plate, pour in the very fresh soy sauce; add minced garlic and a little chopped pepper;
Put oil in a hot pot, pour the hot oil that has been simmering until it emits green smoke and pour it on the minced garlic and chopped peppers;
Stir well and serve.
Sauce Braised Choy Heart
Ingredients: one cabbage heart; two tablespoons of XO sauce; two or three mushrooms; onion; ginger; garlic; half a bowl of chicken soup or broth; appropriate amount of salt; one tablespoon of soy sauce; one teaspoon of sugar; one teaspoon of cooking wine; sesame oil a little
practice
Cut the tender heart of cabbage into small strips, rinse with water and blanch in boiling water with salt and oil, remove the water and blanch the mushrooms
Mince onion, ginger and garlic, diced mushrooms
Heat up the pot and add oil. When 30% hot, add onion, ginger and garlic and saute until fragrant. Add XO sauce and diced mushrooms and fry until fragrant. Add broth, sugar, soy sauce, cooking wine and salt and mix thoroughly. Add cabbage strips and simmer for half a minute on low heat. Drizzle with sesame oil. out of the pot
Flavored Pork Ribs
Ingredients: 500 grams of pork ribs, 1 sharp pepper, 1 red pepper, half an onion, 1 teaspoon salt, 1 teaspoon chicken essence, 3 cloves of garlic, 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon chopped pepper , 1 tsp white pepper, 2 bowls water, some vegetable oil
practice:
Prepare the ingredients, soak the ribs in cold water in advance to remove the blood
Pour salt, white pepper, soy sauce, cooking wine into the ribs, marinate for 1 hour
Stir-fry the ribs in the pot, stir-fry until it becomes charred, pour in the old soy sauce and stir-fry evenly
Pour 2 bowls of hot water into the pot, bring to a boil on high heat, turn to low heat and simmer for about 1 hour before collecting juice on high heat
In another pot, pour in chopped peppers and garlic slices and fry until fragrant, add in bell peppers, red peppers and diced onions
Stir fry until fragrant, pour in the ribs, add a little salt, 1 tablespoon of light soy sauce, appropriate amount of white pepper, and a little chicken essence for seasoning.
Taro Chicken
practice:
Heat oil in a pot until it is 70% hot, pour in chicken pieces, ginger, green onion knots and peppercorns and stir-fry until the water is dry.
Push the chicken pieces to the side of the pot, add salt and soy sauce, let the soy sauce and salt in the oil, stir-fry on low heat until fragrant (about 1 minute), stir-fry until fragrant, and then stir-fry with the chicken for half a minute until it is colored.
Bring the soup to a boil, cover and simmer slowly over low heat.
Simmer for about 40 minutes until the chicken pieces are 70% soft, add a little salt, put the taro under the lid and bring to a boil over medium heat, then change to low heat and continue to simmer.
Simmer for about 20 minutes until the taro is soft, pick out the shallots and ginger, collect the thick soup and cook.
Fried Chicken with Lettuce
practice:
Cut the chicken breast into thin slices, add ginger, minced green onion, a little cooking wine, a little salt, a small spoon of pepper, an egg white, a small spoon of starch, mix well with chopsticks and marinate for half an hour;
Slice carrots, cut lettuce into slices, and soak the fungus in advance for use;
Put water in the pot. When the water boils, add a teaspoon of salt, drop a few drops of oil, and put the vegetables in. After the water boils, take it out for later use;
Pour an appropriate amount of oil into the pot, pour in the chicken pieces when the oil is hot, and stir-fry the color, add the vegetables that have been blanched in water, add a pinch of salt and stir-fry well.
Vegetarian Stir-fried Mushrooms
Ingredients: mushrooms, oyster mushrooms, straw mushrooms, black fungus, seafood mushrooms, green onions, three pieces of garlic, two slices of ginger, one spoon of cooking wine, one spoon of oyster sauce, one spoon of soy sauce, sugar, and salt.
practice:
Wash and soak all kinds of mushrooms in water twice, then rinse several times, pick up and drain the water;
Tear the washed mushrooms to a suitable size, wash the green onions and cut them into sections;
Boil water in a pot, add salt and oil, blanch the torn mushrooms, remove and drain;
Heat the oil in a hot wok, add garlic, ginger slices and scallions, stir-fry until fragrant;
Add the mushrooms that have been blanched in water, and fry for about 2 minutes on high heat;
Add cooking wine, oyster sauce, soy sauce, appropriate amount of sugar and salt to taste and serve.
Pineapple Sweet and Sour Pork
Material: tenderloin, pineapple, green and red pepper, garlic, salt, cooking wine, pepper, chicken essence, egg, starch, oil, onion, tomato sauce, white sugar, white vinegar
practice:
Cut the pineapple into pieces and soak it in light salt water; cut the green and red peppers into diamond-shaped slices respectively;
Cut the tenderloin into thick slices, gently cut a cross-shaped knife on one side, then cut the meat slices into thick strips, and then cut into evenly small pieces, the same size as the pineapple pieces; mince the garlic and cut the onion into pieces for use;
Marinate the meat with salt, cooking wine, pepper, and chicken essence for 15 minutes; add an egg to the marinated meat, stir with an appropriate amount of starch into a sticky shape, and hang the batter;
Pour oil into the pot, cook until 5 or 60% hot, add the meat and fry until cooked;
Mix 3 tablespoons of tomato paste, 3 tablespoons of sugar, 1 tablespoon of white vinegar, 1/4 tablespoon of salt, a little chicken essence, and pepper to make a bowl of juice for later use;
In the remaining oil in the pot, add green, red pepper and onion and stir-fry for a few times. Set aside; add a little oil to the pot, add minced garlic and saute until fragrant. Add a bowl of juice and a little water and fry until slightly thick. Add in the meat pieces, pineapple pieces, green and red peppers and stir fry evenly;
A sweet and sour pineapple sweet and sour pork is ready, appetizer.
Dried Green Beans
Ingredients: 400 grams of lentils, 150 grams of minced meat Seasonings: 4 dried peppers, 1 tablespoon of dark soy sauce, appropriate amount of minced mustard, pepper, garlic, salt and monosodium glutamate
practice:
Tear off the old tendons from both ends of the lentils, break into two sections, wash and dry.
Heat up 250 grams of oil, add in the lentils, fry until the skin of the lentils is wrinkled, remove the oil with a fence.
Heat another pot and sauté minced meat, dried chili, pepper, mustard and garlic with 1 tablespoon of oil.
Pour in the dark soy sauce and lentils and stir fry. When the lentils are fully cooked, turn off the heat, add salt and monosodium glutamate, and stir well.
Bamboo skewer grilled octopus
Ingredients: 2 octopus, 5 grams of salt, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of white wine, 2 shallots, 2 red peppers, 2 tablespoons of fish sauce, 2 tablespoons of chili sauce, 3 grams of vegetable oil, white pepper 3 grams of powder, 1 tablespoon of rice wine, 10 grams of chili powder
Practice 1. Cut the treated hairtail into small pieces with scissors, marinate with a small amount of salt, white pepper and 1 tablespoon of white wine for 10 minutes
The shallots, garlic, ginger, and chili were cut into pieces for later use
chopped green onion, minced garlic, minced ginger, chili powder, put it in a small bowl, add 1 tablespoon of fermented rice wine, 2 tablespoons of hot sauce and 2 tablespoons of fish sauce, mix well to make Jiangmi wine sauce
Spread a layer of tin foil at the bottom of the baking tray, brush the surface of the foil with a layer of vegetable oil, skewer the octopus with bamboo skewers and place it on the baking tray
Brush a layer of the prepared Jiangmi wine sauce evenly on the surface of the octopus, put the baking pan into the middle layer of the oven, and bake at 180 degrees for 10 minutes.
After 10 minutes, take out the baking tray, turn the octopus over, and evenly brush the surface of the octopus with the prepared rice wine sauce
Put the baking pan into the middle of the oven, bake at 180 degrees for 10 minutes, take out the baking pan, put the octopus on the pan, sprinkle some chopped green onion and chili powder on the surface for decoration
Bawang pig's trotter
Ingredients: 500 grams of pork trotters, 50 grams of red pepper, 15 grams of peppercorns, 3 grams of salt, appropriate amount of soy sauce, red oil and cooking wine.
Practice 1. Wash pig's trotters, cut into pieces, immerse in boiling water for a while, remove and drain for use; wash red peppers.
Put the oil pan on the fire, add the red pepper and peppercorns and saute until fragrant, add the pig's trotters and stir-fry for a while, add salt, soy sauce, red oil and cooking wine to taste.
Add an appropriate amount of water and simmer until cooked. When the soup becomes thick, put it on a plate.
Tofu with preserved egg
Ingredients: a few preserved eggs, 1 large piece of tofu, a few cloves of garlic, salt, sugar, appropriate amount of vinegar, appropriate amount of soy sauce, appropriate amount of chopped pepper, appropriate amount of sesame oil
Practice: Cut the preserved eggs and place them on a plate. Place the tofu in the middle, put sugar, salt, minced garlic, vinegar, soy sauce, chopped peppers, and sesame oil in a bowl. Add a little cold water to make a juice. Finally, pour the seasoning sauce on the preserved egg tofu and sprinkle with parsley.
Mabo tofu
Ingredients: Tofu, Chili Sauce, Garlic Sauce, Sichuan Pepper Noodles, Chili Powder, Red Soy Sauce
Practice: Cut the green onion into chopped green onion, cut the tofu into small cubes, heat the oil in the pot to 50% heat, put the chili sauce and stir-fry slowly until fragrant, then pour in the tofu. Put red soy sauce, minced garlic sauce, stir-fry until it tastes good, add boiled water, the amount of water is just over the tofu noodles, turn on medium heat and cook slowly, try the taste, and then add some salt, pepper noodles, water gorgon powder , Turn on the fire to thicken, and when the sauce becomes thick, turn off the fire, and finally put it on a plate and sprinkle with chopped green onion.
Braised Tofu with Pipi Shrimp
Materials: a dozen Pipi shrimps, a piece of tofu, oil, green onions, a little ginger, Sichuan-style chili sauce
Method: Wash the Pipi shrimp and soak them in clean water for later use. Cut the tofu into small pieces, put oil in the pan, and fry the tofu on both sides. Lay out the fried tofu. Heat the oil again, add the shallots and ginger to sauté until fragrant, add a little Sichuan-style chili sauce, pour in the prawns and fry until discolored, then pour in the fried tofu, add a little water and stir-fry evenly, and simmer for a few minutes.
Fried Chicken with Lettuce
Practice: 1. Cut the chicken breast into thin slices, add ginger, minced green onion, a little cooking wine, a little salt, a small spoon of pepper, an egg white, a small spoon of starch, mix well with chopsticks and marinate for half an hour;
Slice carrots, cut lettuce into slices, and soak the fungus in advance for use;
Put water in the pot. When the water boils, add a teaspoon of salt, drop a few drops of oil, and put the vegetables in. After the water boils, take it out for later use;
Pour an appropriate amount of oil into the pot, pour in the chicken pieces when the oil is hot, and stir-fry the color, add the vegetables that have been blanched in water, add a pinch of salt and stir-fry well.
Mabo tofu
Ingredients: 500 grams of tofu, 200 grams of lean pork, 30 grams of shallots, appropriate amount of Pixian bean paste, ginger, garlic, soy sauce, oil and starch, appropriate amount of pepper powder, monosodium glutamate, salt and sugar
practice:
Cut the tofu into small cubes, chop the ginger and garlic into minced pieces, and cut the shallots into chopped green onions
Cut the pork into mince; adjust the starch to make the sauce
Put oil in the pot, heat it up, add minced meat, minced ginger, minced garlic and bean paste, fry until fragrant
Add an appropriate amount of water, soy sauce, salt, sugar, monosodium glutamate, add tofu, and stir fry for a while
After the fire is boiled, turn to low heat, cover and simmer for 5 minutes
Add in the gravy, sprinkle with chopped green onion and appropriate amount of pepper powder, stir fry for a while and serve
Beer Roast Duck
[Main ingredients] duck, beer
[Accessories] 3 grams of salt, 4 pieces of single crystal rock sugar, 15 ml of dark soy sauce, 600 ml of beer, ginger, dried chili, soy sauce, garlic
【practice】
Fish-flavored shredded pork
Ingredients: 300 grams of pork tenderloin, 1 green pepper, 1/4 carrot, 1/2 winter bamboo shoot, 6 black fungus, seasoning for cured meat (5ml soy sauce, 5ml cooking wine, 20ml water starch), fish sauce (5ml soy sauce, 15ml vinegar, 45g sugar, 1g salt, 20ml water starch), 80ml salad oil, appropriate amount of onion, ginger, minced garlic, 4-5 Sichuan pickled peppers
practice:
Cut the pork tenderloin into thin shreds, marinate with marinade seasoning for ten minutes.
Cut green peppers, carrots, and winter bamboo shoots into shreds, soak the black fungus until soft, wash and cut into shreds for later use.
Prepare the fish sauce for later use, mince the onion, ginger, and garlic for later use, and mince the chili for later use.
Put enough oil in the pot. When the oil is 60-70% hot, add the shredded pork and quickly slide it over high heat until it turns white. Set it out for later use.
Put a little oil in the pot, add onion, ginger, minced garlic and fry until fragrant, add hot and spicy pepper and fry red oil.
Add carrots, winter bamboo shoots and fungus and stir-fry for 2 minutes. Add in peppers and stir-fry evenly.
Add in the fried shredded pork and quickly stir fry evenly.
Pour in the fish sauce and quickly stir fry evenly.
Dry Mixed Spicy Beef
ingredients
1000 grams of Niu Jianzi, appropriate amount of oil, appropriate amount of salt, appropriate amount of cinnamon, appropriate amount of Sannai, appropriate amount of star anise, appropriate amount of vanilla, appropriate amount of coriander, appropriate amount of pepper, appropriate amount of beef heart pepper, appropriate amount of monosodium glutamate
practice
Wash the beef tendon with warm water, remove the fascia, dry the water, and cut into small pieces
Put it in a large container, add salt and pepper, and massage the beef to make it taste good
Put it in a plastic bag and put it in the refrigerator to marinate for about two days
Put the marinated beef in the pot, add the spices, add cold water to cover the beef and boil it over high heat, remove the foam on the surface and turn to a low heat, and simmer slowly until the beef can be easily pierced with chopsticks. Remove the beef Put it on a plate to dry, at least half a day or more. After drying, the beef is cut into thin slices.
Put a little oil in the pot, put the peppers and peppers in the pot and slowly fry them on low heat to form peppers and pepper noodles. Remove the leaves and keep the stems of the coriander and cut into small pieces. Put the sliced beef and coriander on a plate, add salt, monosodium glutamate, add chili pepper noodles, and add a few drops of sesame oil. Finally, mix well and serve.