Selected 30 dishes to share, delicious and appetizing, 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!
Spicy Cabbage in Oil
Prepare ingredients: 700 grams of cabbage, 10 grams of chili (red, sharp, dry), 30 grams of sesame oil, 10 grams of white sugar, 10 grams of soy sauce, 10 grams of vinegar, 3 grams of peppercorns, 3 grams of monosodium glutamate, 5 grams of green onions, 5 grams of ginger .
Practice steps:
Remove the cabbage from the old cabbage, cut the head off a little, remove the roots, wash, cut into pieces, blanch in water, remove and drain the water, put it in a pot, wash the dried red peppers and remove the seeds, top knife cut into filaments;
Add sesame oil to the pot and heat it up, add Chinese peppercorns to fry the fragrance, take out the Chinese peppercorns, add onion ginger shreds, chili shreds, refined salt, vinegar, soy sauce, cook until fragrant, pour it into a cabbage bowl, add sugar, Monosodium glutamate, tightly covered, and ready to eat in the dish.
Bergamot Jellyfish
Prepare ingredients: 300 grams of jellyfish, 50 grams of chayote, 10 grams of sesame oil, 20 grams of soy sauce, 3 grams of vinegar, and 2 grams of monosodium glutamate.
Practice steps:
Wash the jellyfish and chayote separately and cut them into filaments. Put the jellyfish in a pot of boiling water and blanch, remove them and put them in clean water to cool, and then soak them in water for a while;
Take out the soaked jellyfish, drain off the water and put it in the basin, sprinkle with chopped chayote;
Pour in the sauce made of soy sauce, rice vinegar and sesame oil, add monosodium glutamate, mix well and serve.
Vinegar leavened eggplant
Prepare ingredients: 500 grams of eggplant, 50 grams of vegetable oil, 5 grams of refined salt, 1 gram of monosodium glutamate, and 20 grams of vinegar.
Practice steps:
Wash the eggplant, peel it, cut it in the middle, the depth is 1/2 of the thickness, and then cut into sections;
Heat the wok over medium heat, put in the eggplant pieces and stir until the skin is wrinkled, add vegetable oil, refined salt, monosodium glutamate, stir fry until they are broken, add vinegar, stir evenly and then serve on a plate (can be used for abdominal pain, diarrhea , urination, nipple rupture, frostbite, and other symptoms of auxiliary diet).
Gemini Covered Porridge
Prepare ingredients: 30 grams of wolfberry fruit, 30 grams of watermelon seeds each, and 50 grams of japonica rice.
Practice steps:
Smash the watermelon seeds and water, decoct twice, take the juice and remove the residue, wash the wolfberry fruit, and cook it in a casserole for 30 minutes;
Add watermelon juice and washed japonica rice, simmer porridge, 1 dose a day, eat once for breakfast, can be eaten for a long time.
Chestnut and Yuba in Casserole
Ingredients: chestnuts, yuba, shiitake mushrooms, green pepper, red pepper, parsley, ginger, salt, mushroom powder, soy sauce, pepper, sesame oil
practice:
First put the chestnuts into boiling water and cook for a while, take out and peel off the skin while it is still hot, put it into the steamer to steam until cooked, and take it out for use;
Soak the yuba in warm water for half an hour, cut it into sections, control the moisture content, fry it in oil until golden brown, remove it, and then put it into the pot to fly with water for later use;
Put a little oil in a clean pot, add ginger slices, shiitake mushrooms, green pepper pieces, red pepper pieces, parsley segments, stir-fry until fragrant and add the yuba that has flown through the water;
Add water, put in the steamed chestnuts, then add salt, mushroom powder, soy sauce, pepper, adjust the seasoning well, and drizzle a few drops of sesame oil;
Remove from the pot and pour it into the pot, then put the pot on the small stove to boil, add a little gravy, and garnish with some coriander.
shredded plum and bamboo shoots
Ingredients: 300 grams of dried plums, 300 grams of bamboo shoots, 3 cups of vegetarian stock, 1 teaspoon of sugar
practice:
Wash the dried plums and cut them into small pieces; peel the bamboo shoots, cut them open, cook them with water first, and then take them out and shred them.
First fry the dried plums with 5 tablespoons of oil, then add the bamboo shoots and stir-fry together, add seasonings, simmer on low heat for 20 minutes, and the soup is slightly dry and ready to serve.
Beef Tenderloin with Cumin and Scallion
Ingredients: Beef tenderloin, green bamboo shoots, spicy sauce, millet pepper powder, cumin powder, cooked sesame seeds, salt, cooking wine, cornstarch
practice:
Slice the beef tenderloin first, then add salt, cooking wine and cornstarch into the bowl to sizing. In addition, cut the green bamboo shoots into pieces, put them in a pot of boiling water with oil and salt, and after they are cut off, take them out and put them on the bottom of the disc.
Put the oil in a clean pot and heat it to 40% heat, put the beef fillet slices in the oil, pour out and drain the oil for later use. Leave the base oil in the pot, first add the spicy sauce and millet pepper to fry until fragrant, then pour in the beef tenderloin slices and stir well, then sprinkle with chopped green onion, cumin powder and cooked sesame seeds, stir fry for a while and serve.
Original Easy Braised Pork
First we prepare 500 grams of pork belly, cut into strips
Cut the pork belly into pieces.
Boil and drain.
Heat oil in a pan and fry the pork belly until golden brown on both sides.
Put the fried pork belly into the clay pot, and place a bamboo separator at the bottom of the pot to prevent sticking to the bottom
Add 120g, Rimba Braised Gravy Sauce.
Add 600 grams of water
The fire boils
Simmer on low heat for 1.5 hours until the juice is collected.
A fragrant braised pork is ready, isn't it very simple?
Homemade Chicken Tenderloin
A piece of chicken breast, washed
Cut along the grain
Marinate for half an hour with ginger, onion, salt, five-spice powder, oyster sauce, and goreng powder
After marinating, disperse the eggs, wrap them in eggs, and then wrap them in bread crumbs
Lamb kebab
Wash the lamb
Cut into small pieces
Add corn oil, salt, soy sauce, cumin powder, pepper
Put on disposable gloves and grasp it with your hands, marinate overnight
Skewer the mutton on a bamboo skewer and brush with a layer of oil
Put it in the baking pan, preheat the oven at 220, and bake on the middle layer for 18 minutes
Braised Eggplant with Sauce
Prepare the ingredients: Wash the eggplant and cut it into thick strips (or break it into chunks by hand), cut the shallots and coriander into sections, and slice the garlic.
Adjust the sauce: Take a small bowl and add soy sauce, light soy sauce, vinegar, and sugar, stir well and set aside.
Put a little more cooking oil than usual cooking oil in a pan, add eggplant strips and fry over low heat until they are 70% cooked and set aside.
Put a small amount of oil in another pot and heat it to 50% heat, add the shallots and garlic slices to burst into fragrance.
Add the fried eggplant strips and stir fry evenly.
Pour in the prepared sauce and stir well.
Pour a bowl of water into the pot with a small bowl of sauce, cover the pot and simmer for about 10 minutes on low heat.
Homemade Fried Chicken
material
400g chicken thighs, oil and salt, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of green pepper, appropriate amount of dry red pepper, appropriate amount of tempeh, appropriate amount of starch, appropriate amount of sugar
practice
Cut the chicken into small pieces.
Put the code into a clean container, pour in a tablespoon of cooking wine, a little refined salt, and add the shallots and ginger slices.
Pour in an appropriate amount of soy sauce, add a little starch, mix well and marinate for 30 minutes.
Wash the green peppers and cut them into small pieces.
Put the oil in the pot, and when the oil is hot, add the tempeh, dried red peppers, and ginger slices and sauté until fragrant.
Sprinkle with a tablespoon of sugar.
Pour in the marinated chicken pieces and fry over medium heat.
Stir fry until the chicken changes color, pour in a small bowl of water and simmer for 10 minutes
Pour in the sliced green peppers, sprinkle a little salt and stir fry to collect the juice and serve.
Cashew Chicken
Ingredients: chicken, eggs, carrots, green and red peppers, onion ginger, oil, cooking wine, soy sauce, sugar, starch, vinegar, salt, cashew nuts
practice:
Wash the chicken and cut it into cubes, grab it with egg white and set aside; fry the cashew nuts until golden brown and set aside;
Wash, peel and dice carrots; wash and dice green and red peppers; cut green onions and slice ginger;
Boil the water, blanch the carrots, then remove them and put them in cold water for a crisp taste;
Then put the chicken in boiling water and blanch it out to control the moisture;
Leave a little oil in the pot, add the shallots and ginger to saute until fragrant, add the chicken, after frying, add a little cooking wine, continue to stir fry, add a little soy sauce to enhance the color and flavor, then add half a spoon of sugar to thicken . Turn off the heat for five minutes, add a little vinegar, salt, and finally put in the cashew nuts, and put them out of the pot.
Stir-fried Chicken Gizzards with Chives
Ingredients: leeks, baking soda, chicken gizzards, salt, sugar, starch, vegetable oil, cooking wine, soy sauce.
practice:
Remove the yellow leaves from the leeks, rinse them with water, and soak them in baking soda for ten minutes.
Wash the chicken gizzard with salt several times, then slice.
Use an appropriate amount of salt, sugar, and pepper to mix the chicken gizzards with your hands, then add starch and vegetable oil, mix well, and let stand for ten minutes.
Wash the leeks, cut them into sections, and control the water.
Take out the oil pan, add the marinated chicken gizzard and stir fry for a while.
Add an appropriate amount of cooking wine and stir-fry evenly. Dish out.
Rinse the wok, re-oil the wok, add the chives and stir fry quickly for a while.
Add some salt to taste.
Add in chicken gizzard and stir fry for a while.
Finally, add an appropriate amount of soy sauce and stir fry evenly.
Stir-fried Tofu with Loofah
practice:
Peel the loofah, wash and slice.
Cut the tofu into small pieces.
Wash the onion and cut the green onion.
Put a little peanut oil in a frying pan, add tofu when the oil is hot, fry until golden brown on both sides, and set aside.
Put another pot on the fire, add chopped green onion and fry until fragrant.
Add in the loofah and stir fry.
Stir-fry the loofah until the water comes out, add the tofu and stir-fry.
Add salt and chicken essence, stir fry evenly, turn off the heat.
Hot and Sour Squid Soup
Ingredients: squid, bamboo shoots, fungus, carrots, eggs, onion ginger, balsamic vinegar, water starch, pepper, chili oil, chicken essence, salt
practice
Boil the bamboo shoots in water for a while, then add the diced squid to boil, remove the cold water and control to dry for later use. Shredded fungus, shredded carrots, shredded green onion and ginger, and beat eggs.
Put water in the pot, add squid, bamboo shoots, fungus, carrots, onion and ginger to boil.
Add balsamic vinegar, salt and pepper (in winter, add more pepper to warm it up).
Thicken, first thicken and then pour the frangipani, the frangipani will look particularly beautiful piece by piece
Sprinkle frangipani, turn off the fire after splashing, so that the eggs are particularly tender. Put chicken chili oil before cooking
Yam Pork Belly Soup
Materials: 200 grams of yam, 150 grams of pork belly, appropriate amount of oil, salt, ginger, pepper, cooking wine, and chicken essence.
practice
Wash the pork belly with salt, vinegar and flour, cook for 2 minutes, scrape the mucus with a knife and cut into strips.
Peel the yam and cut it into pieces.
Put water, pork belly, ginger, pepper powder and cooking wine in the casserole and simmer for about 2 hours (15 minutes in the pressure cooker).
Put the yam and simmer for 15 minutes.
Season with salt and chicken essence.
Vegetable Fried Rice
Material: 2 eggs, rice, diced ham, onion, diced carrot, fungus, green vegetables, salt, water
practice
Put oil in the pot, fry two eggs well and put them out, then fry diced ham, onion, carrot, fungus, green vegetables, etc. (in turn).
The vegetables are almost fried and put in salt, then put in the rice and fried eggs, turn on a medium-low heat, stir fry slowly, sprinkle some water on it while frying (because I like a little softer)
Bean sprouts mixed with vermicelli
Materials: 100 grams of mung bean sprouts, 2 sheets of vermicelli, 20 grams of incense, 5 grams of refined salt, 30 grams of vinegar, and soy sauce.
practice:
Remove the roots and wash the mung bean sprouts, blanch them in boiling water, soak in cold water to cool, drain off the water.
Soak the vermicelli in cold water until soft, cut into shreds, then open the water pot and blanch thoroughly, then scoop out the cold water and put them together with the bean sprouts, add salt, vinegar, soy sauce, mix well and put them on the plate, Sprinkle with sesame oil and serve.
Hao Cai Tou Xiang Dried
Material: 140 grams of soybean sprouts, 3 pieces of thin fragrant dried, 1 red pepper, 3 cloves of garlic. 1 1/2 tablespoons soy sauce, 1 teaspoon sugar.
practice:
Remove the roots of soybean sprouts, wash and drain. Cut the dried fragrant into long strips, de-seed the red pepper and cut into thin strips, and peel the garlic and cut into thick slices.
Cool oil in the pot, add dried tofu and garlic slices.
Stir fry over low heat until the dried tofu is fragrant and slightly hard.
Put in the bean sprouts.
Immediately add shredded red pepper, and 1 1/3 tablespoons of soy sauce and 1 teaspoon of sugar
Fry quickly over high heat, mix all the ingredients with chopsticks, and cook in about 1.5 minutes.
Pickled Frog
Materials: Frog, pickled peppers, pickled ginger, green onions, and parsley are ready.
practice
Wash and drain the frog, pickled ginger and pickled peppers, cut into pieces, and cut green onions and coriander into sections and prepare.
Put 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon Huadiao wine, and 1 tablespoon oil into the frog, and marinate for 10 minutes.
Heat the oil in the pot, saute the frog until fragrant.
Fry until the frog is slightly yellow.
In another pot, sauté the ginger, pickled peppers and scallions until fragrant.
Put the frog in. Pour in the pickled pepper water. Drizzle in the braised soy sauce.
Sprinkle sugar and salt, cover and simmer for a while.
Sprinkle with parsley. Just stir fry!
Shrimp and Cabbage
Ingredients: Cabbage, Shrimp, Salt
practice:
Cut the cabbage in half, tear into small pieces by hand, wash and drain;
Soak dried shrimps in water for a while, remove and drain;
Heat some oil in a pot, pour in dried shrimp and saute until fragrant, add cabbage;
Stir fry until the cabbage is broken and season with salt.
Lemon Honey Shrimp
Ingredients: 10 sea white shrimp, 50 grams of lemon juice, 30 grams of honey, 1 gram of salt, 5 grams of minced ginger, 5 grams of cooking wine, 10 ml of glutinous rice wine, 1 gram of starch, a little sesame oil
practice:
Wash the fresh shrimp, remove the shrimp head, peel the skin, open the back and pick out the shrimp line, marinate with cooking wine for 5 minutes;
Prepare a bowl, first pour lemon juice, honey, starch, glutinous rice wine, salt, and mix well into a bowl of juice;
Heat the wok, put oil and saute minced ginger until fragrant, pour in shrimp, fry until discolored, pour in the sauce and bring to a boil;
When the soup becomes thick, turn off the heat, add sesame oil, mix well and serve.
cold fungus
Ingredients: fungus, onion, green pepper, garlic, chives, dried chili
practice:
Soak the fungus in warm water, wash and remove the roots and tear into small pieces for later use. Wash the onion and green pepper and shred them for later use;
Mash the garlic, chop the shallots and dry peppers, put them in a bowl and drizzle with hot pepper oil, add an appropriate amount of vinegar, light soy sauce, salt, monosodium glutamate, sesame oil, sugar, and mix to make a juice for later use;
The soaked fungus and green pepper can actually be eaten. If you are not used to it, you can blanch it in water for later use;
Put the fungus, onion and green pepper in a large container, pour the prepared sauce, and mix well.
Tomato Knoll Soup
Ingredients: 1 egg, 1 tomato, 50g flour, 2g salt, 5ml sesame oil, coriander, shallot
practice:
Prepare the required ingredients, wash the tomatoes, cut them into small pieces, knock the eggs into a bowl and beat them into egg liquid, wash the parsley and shallots and chop them;
Heat oil in a pot, add tomato cubes and stir fry the soup, add water to boil;
Put the flour into a large bowl, slowly add an appropriate amount of water, stir with chopsticks to form even small lumps for later use, pour the gnocchi little by little into the pot and stir to disperse, boil over medium heat for 3 minutes until cooked through No white core;
Pour in the egg liquid and stir well, then boil again. After removing from the fire, add salt and sesame oil and stir well. Finally, sprinkle with coriander and chopped green onion.
Fried Pork with Green Onions
Ingredients: 250 grams of pork belly, 150 grams of green onions, oil, cooking wine, chicken essence, soy sauce, sugar, appropriate amount of each
practice:
Slice the pork belly, add oil, cooking wine, soy sauce, sugar, marinate for 15 minutes.
Cut the onion into slices.
Put oil in the pan and fry the pork belly until it changes color.
Add onion and stir fry evenly
Add chicken essence to taste.
Fried Pork with King Oyster Mushroom
Ingredients: king oyster mushroom, lean pork, oil, salt, oyster sauce, soy sauce, chicken essence, onion, ginger, garlic
practice:
Wash the king oyster mushrooms and cut them into slices. Sliced pork lean meat, marinated with appropriate amount of oyster sauce
Put the king oyster mushrooms in boiling water and blanch
Add an appropriate amount of vegetable oil to the wok, add the meat slices and stir fry
Add onion, ginger and garlic and stir fry, add king oyster mushrooms and stir fry
Put in an appropriate amount of oyster sauce, soy sauce, salt, and chicken essence, stir fry evenly and pour out
Shredded Shrimp and Radish Soup
Material: white radish, shrimp, pepper, thick soup treasure, coriander, green onion, salt to taste
practice:
Wash the white radish, cut into shreds, wash the shrimp, peel and head, remove the shrimp line, rinse with water again, mince the onion, and shred the ginger
Put water in a pot and bring to a boil, add shredded radish and bring to a boil, then add thick soup.
Add the shrimp heads and cook for two minutes, remove the shrimp heads and discard.
Add in the shrimp, skim off the foam, and season with salt and pepper.
Put it into a container, sprinkle with chopped green onion and minced coriander.
Stir-fried Minced Pork with Peas
Ingredients: Peas, Carrots, Pork, Chili
practice:
Peel the peas and cut the carrots into pea-sized cubes;
Cook peas and carrots in boiling water respectively and drain the water;
Mince the pork, add starch, pepper, soy sauce and stir well;
Add oil in a hot pan, stir-fry minced meat on high heat;
After frying the minced meat, add peas and carrots, stir fry evenly;
Add salt, soy sauce, red and yellow chili peppers, stir fry evenly and serve.
Dried Squid
Ingredients: squid, flour, eggs, celery, garlic slices, dried peppers, pepper, crispy peppers, cumin, cooking wine, salt
Practice: 1. Wash the fresh squid, remove the internal organs, remove the bones and teeth, cut into rings horizontally, and cut the squid head; add eggs and water to the flour, and make a batter; dip the cut squid rings in the batter;
Add oil in the pot, when it is 70% to 80%, fry the squid rings dipped in the batter to color, keep the squid at six or seven mature, and put all the fried squid on a plate for later use;
Take another pot, add oil and heat it up, add Sichuan peppercorns, dried chili shreds, garlic slices, and appropriate amount of cooking wine and salt to sauté until fragrant, then fry the celery and the squid that have been deep-fried until they are six or seven mature; Then turn off the heat, and at the same time add cumin grains, crispy peppers, and monosodium glutamate and stir well.