Take time out of your busy schedule to organize more than 30 dishes to share, which are delicious and appetizing, you will like it
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!
Fresh Mushrooms with Scallion Oil
Ingredients: 8 fresh mushrooms, a small piece of carrot, 2 shallots, 3 tablespoons of salad oil, 1/2 teaspoon of salt, a little sugar, 1/4 teaspoon of chicken essence;
practice
Wash the mushrooms, peel and slice the carrots, wash the green onions and cut them into minced green onions; boil the water in the pot, add a teaspoon of salt, pour in the mushrooms and carrot slices, blanch for one minute, remove and let cool;
Squeeze the water out of the cooled shiitake mushrooms, tear each shiitake mushroom into four pieces; put the carrot slices and torn shiitake mushrooms in a large bowl, add 1/2 teaspoon salt, a little sugar, and 1/4 teaspoon chicken mix well;
Put the chopped green onion in a small bowl, heat the pot, add three tablespoons of salad oil and heat it until smoking, immediately pour in the chopped green onion to excite the fragrance; pour in the green onion oil, mix well and serve on a plate
Potato Beef Stewed Vermicelli
Material: 2 potatoes, 200 grams of cooked beef, 50 grams of vermicelli, 1 green onion, 2 grams of peppercorns, 30 grams of peanut oil, 2 spoons of soy sauce, 1 gram of salt, 2 spoons of soybean paste
practice:
Wash, peel and slice the potatoes
Cooked beef cut into thin slices
Heat oil in the pot and add chopped green onion and pepper until fragrant
Pour in the potato slices and stir fry until the surface is slightly yellow
Pour in soy sauce and stir fry evenly
Pour in water
Add beef and stir fry evenly
Put the rinsed vermicelli in the middle
Pour in the soy sauce and stir fry evenly, then cover the pot and bring to a boil over low heat
Add salt to taste until the soup is thickened
Fried tofu with bacon
Ingredients: 1 piece of water tofu? 2 sausages, 1 onion, light soy sauce, appropriate amount of salt
practice:
Prepare the onion, tofu, sausage and other raw materials.
Take the oil pan, cut the tofu into the pan and fry
Fry the tofu until golden brown on both sides.
Push the tofu away, fry the diced onion and sausage until fragrant
Mix well with tofu, add soy sauce and season with salt.
Grilled Potatoes with Steak Ribs
Ingredients: appropriate amount of beef ribs, appropriate amount of potatoes, an appropriate amount of star anise, a little cinnamon, a little fennel, a little lemongrass, a little angelica, a little white peppercorns, an appropriate amount of dried chili
practice:
An appropriate amount of steak, cut it into pieces after freezing, thaw the steak with water, squeeze out the water in the beef after it is completely thawed, add an appropriate amount of salt, stick it with your hands and marinate for 15 minutes
Star anise, cinnamon, bay leaf, cumin, lemongrass, angelica, white peppercorns, dried chili each appropriate amount, green onion, ginger slice each appropriate amount, one potato, peel off the skin, cut into larger potato pieces for later use
Heat the pot, remove the oil, light the pot, pour in the ginger slices, stir fry over low heat, stir fry the aroma of ginger, pour in the steak, stir fry over low heat, when the beef is completely fried and fragrant, pour in all the Spice, pour in some water, stir fry with the beef ribs on medium-low heat until fragrant
After the spices are sautéed, add an appropriate amount of water and dark soy sauce, pour in the potatoes, push evenly with a frying spoon, cover the pot, after the high heat boils, simmer for 15 minutes, turn to low heat after 15 minutes, and simmer for 1 After 1 hour, open the lid of the pot, turn to high heat to collect the juice, when the soup is suitable, add an appropriate amount of chicken essence and green onion, push it evenly with a frying spoon, and then the pot is ready.
Fried Buns with Chicken Sauce
300g chicken feet, 25ml cooking wine, 300g pork belly, 1 egg, 400g all-purpose flour, 3 teaspoons salt, appropriate amount of ginger, 10g cornstarch, 1/4 teaspoon pepper, 10ml light soy sauce, 6g dry yeast powder, Appropriate amount of sesame seeds, appropriate amount of chopped green onion
Practice 1. After cleaning the chicken feet, take a large soup pot, pour more than half of the pot of water, boil, add chicken feet, ginger slices, cooking wine, salt, boil again, turn to low heat, simmer for 2 hours, until the soup When the juice is thick, turn off the heat when the water is reduced to half;
Filter out the soup, pour it into a container with a lid, and put it in the refrigerator for more than 4 hours after cooling; after the soup has solidified into a frozen state, turn it upside down and take it out;
Cut into small cubes; change the pork into small cubes before putting it into a food processor, add an egg, a tablespoon of cooking wine, and stir into a puree;
Mix the pork stuffing with the chicken feet jelly, add salt, cornstarch, pepper, and soy sauce and mix well, then put it in the refrigerator again to refrigerate;
Put the flour in a large pot, make a nest in the middle, add yeast and water, and stir with chopsticks to form a floc; knead into a smooth and uniform dough;
Cover with film and place in a warm and humid place to ferment until doubled in size; take out the dough and re-round it, cover with a damp cloth, and let it rest for 20 minutes;
Roll into long strips, cut into small doses, round and flatten, and roll into a round dough; wrap meat filling, pleat, and wrap into buns;
Brush the bottom of the wrapped buns with water; put them in a sesame bowl, and coat the bottom with sesame seeds; pour an appropriate amount of oil into the pot, and place the green buns with sesame seeds neatly in the pot;
Add water, the amount of water should just cover the buns; cover the pot, turn to medium heat, and fry until the water is completely dry; finally open the lid and sprinkle with chopped green onion.
Sweet and Sour Chopped Pepper Eggplant
Ingredients: eggplant, chopped pepper, glutinous rice, balsamic vinegar, oil, salt, chopped green onion, a little monosodium glutamate
practice:
Cut the eggplant in half, and mark the surface with a diamond-shaped flower knife.
Put it in the oven and bake at 180 degrees for 20 minutes.
Arrange the grilled eggplants on a plate.
Heat oil in a wok, add chopped pepper and fry until fragrant.
Add glutinous rice and stir-fry until fragrant, add balsamic vinegar and stir-fry well.
Add sugar and vinegar according to your own taste.
Add salt and a little monosodium glutamate to taste, drizzle on the eggplant and sprinkle with green onions.
Fried Pork with Lily
Ingredients: 200 grams of pork tenderloin, 160 grams of fresh lily, 1 gram of celery, refined salt, 50 grams of tomato sauce, 100 grams of sugar, 100 grams of fruit tea, a little water, 15 grams of water starch, 1 egg white, 500 grams of salad oil gram.
Practice: 1. Wash the tenderloin, cut into thin slices, add refined salt, cooking wine, egg white, water starch and mix well, wash the fresh lily, and slice the celery.
- Heat the wok, pour in the salad oil, cook until 60% hot, put the meat slices in the pulp, fry until light yellow, remove and drain the oil; heat the hot pot, add the base oil, fry the tomato sauce for a while, add the fruit tea , sugar, a little water, boil until saccharified, thicken thinly, heat 50 grams of oil, pour in lily, celery, and sliced meat, turn it over evenly, and serve.
Vinegar Fungus Peanuts
Ingredients: 15g dried fungus, a little oil, 3 dried chilies, 3 cloves of garlic, 15ml of salad dressing, 1 handful of peanuts, and a little chives.
Practice: 1. Soak the black fungus in water, remove the roots, wash the silt, and divide into small buds.
Prepare a little oil in the pot, add a handful of peanut kernels, fry slowly over low heat, after hearing the crackling sound, remove the peanut kernels and drain the oil to cool.
Put the fungus into boiling water and scald it.
Put the oil in the pan to fry the peanuts, leave a small spoonful, cut the garlic and chopped chili into the pan and stir fry.
Prepare the salad dressing, you can buy ready-made or mix it yourself: a spoonful of light soy sauce, a spoonful of vinegar, a little sesame oil, and a spoonful of sugar and mix well.
Mix in the seasoning, add in the minced garlic and chili peppers, add some chopped shallots and mix well.
Stir-fried Meat with Mushrooms
Ingredients: 400 grams of oyster mushrooms, 300 grams of front leg meat, 200 grams of garlic sprouts
Accessories: 5 grams of ginger, 5 grams of garlic, 3 grams of dried chili segments
practice
First, wash the garlic sprouts and cut them into oblique sections. Cut the pork into evenly sized pieces. Wash and tear the mushrooms into small pieces for later use.
Boil water in a pot, add the mushrooms to the boil, and boil the mushrooms in the water for about 10 minutes. Remove the water.
Turn on medium heat, put an appropriate amount of salad oil in the pot, and sauté the ginger slices, garlic slices, and dried chili sections until fragrant.
After the ingredients are sautéed, add the meat slices, add the dark soy sauce to color, and quickly stir fry the color on high heat.
After the meat changes color, quickly add the processed mushrooms, add soy sauce, salt and sugar to taste.
After seasoning, add garlic sprouts and green peppers, stir fry quickly for 1 minute, and serve when the soup in the pot is thick.
Spicy Pepper Chicken
Materials: 3 yellow chicken, 1 pumpkin, 200 grams, green bamboo shoots, 1 flower pepper, 100 grams (5g) boiled water 500ml
practice:
After washing the peppers, soak them in water for 30 minutes, then pour out the water, and then pour in water and soak for 30 minutes.
After the three yellow chicken is gutted and washed, cut into small pieces and drain. Peel the pumpkin and cut it into small pieces. Peel the green bamboo shoots and cut them into small pieces. Slice the onion. Ginger slices.
Pour oil into the pot, when it is 70% hot, add onion and ginger to saute until fragrant, add chicken pieces and stir fry with a spatula. After frying for about 5 minutes, add fresh peppers and dry red peppers and continue to stir fry 2 minutes.
Pour in Laoganma tempeh chili sauce, sugar and salt, stir evenly, pour in boiling water (the water is at the same level as the ingredients), cook on high heat for 5 minutes, pour in the pumpkin pieces and green bamboo shoots, stir well, continue to cook for 5 minutes, wait for the soup The juice can be dried slightly
Kelp salad
Ingredients: 300 grams of water-fat kelp, 150 grams of spiced dried tofu, 50 grams of water-fat sea rice, appropriate amount of salt, monosodium glutamate, soy sauce, sesame oil, sugar, and minced ginger.
practice:
Wash the kelp, steam it in a pot, take it out and soak it, shred it, and put it on a plate for later use.
Dry-clean and cool the tofu and cut it into filaments, boil it in a pot of boiling water, take it out and soak it to cool, drain the water, and place it on the kelp;
Sausage Fried Sausage
Ingredients: 500 grams of fat intestines, 1 small handful of garlic sprouts, 1/4 onion, 1 red pepper, 3 grams of garlic, 2 grams of ginger, 1 tablespoon of bean paste, a little sugar, 0.1 grams of white pepper, 1 and a half bottles of beer, raw 1 and a half tablespoons, 1/4 tablespoon oyster sauce, appropriate amount of chicken powder
practice:
No matter whether the fat intestine you bought has been cleaned or not, you have to clean it again when you get home. Put the faucet into one end of the fat intestine, fill it with water, and then turn it over from the beginning to the end.
After turning it over, clean the dirt and white grease inside, and then turn it over in the same way as in the previous step.
Cut the cleaned fat intestines into even and slightly longer sections
Remove the outer dry skin of the onion and cut it into filaments. At the same time, cut the garlic moss into even long sections.
Garlic ginger cut into slices, red pepper cut into filaments
Add oil to the wok, turn on low heat and heat the oil, add garlic and ginger slices, stir-fry until fragrant
Add a little white pepper and a little sugar, stir fry evenly, add 1 tablespoon of bean paste, stir fry red oil
Add the cut fat intestines, continue to stir-fry, add soy sauce, a bottle and a half of beer, oyster sauce, stir-fry evenly, and cook on medium heat for a while
When one third of the soup is left, add shredded onion and garlic sprouts, and finally add shredded red pepper and chicken powder. After the juice is collected on high heat, it can be served.
Sauce Fragrant Crispy Tofu
Ingredients: 1 piece of tofu, half a cucumber, 1 carrot, about 12 shrimps, half a spring onion, starch, water, light soy sauce, soybean oil, sesame oil, sugar, salt
practice
Cut the tofu into slices, the thickness can be customized.
Cut cucumbers and carrots into corresponding diamond-shaped slices.
Onion cut into small pieces
Wrap the tofu with a little starch, put it in the oil pan, fry it until golden brown and take out.
Fry the shrimp with the remaining oil and remove it.
Put a little oil in the pot, and when the oil is hot, add chopped green onion and carrot slices and stir fry.
Finally, add tofu, pour a little soy sauce, salt, sugar, wet starch, add cucumber and shrimp and continue to stir fry, and finally pour sesame oil to serve.
ants on tree
Ingredients: 100g sweet potato vermicelli; 60g pork sandwich; appropriate amount of onion, ginger and garlic; sugar; salt; cooking wine; 2 tablespoons of Pixian bean paste; light soy sauce; half a tablespoon of dark soy sauce; millet pepper
practice:
Soak 100g of sweet potato vermicelli in warm water of about 40 degrees for 30 minutes. When soaked until it can be broken by hand and there is no hard core, remove and drain, and cut into sections for later use. Peel the pork sandwich meat, chop it into minced meat, and take 60g for later use.
Heat the pan with cold oil, sauté minced ginger and garlic until fragrant, add 2 tablespoons of Pixian Douban Sauce (if the particles of Pixian Douban Sauce are thicker, you can chop it up in advance) and fry the red oil. Stir-fry minced pork, add 1 tablespoon of cooking wine and cook until fragrant, then add a small bowl of water, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, a little salt and sugar to taste.
When boiling, add the soaked and cut sweet potato vermicelli, cover with medium heat and cook for about 5 minutes, then turn to high heat to collect the juice. Reserve a proper amount of soup, turn off the heat and put it on a plate, sprinkle a little millet pepper ring and chopped green onion, and the ants are done on the tree!
Beef Tripe with Dried Bamboo Shoots
Material: dried bamboo shoots, green and red peppers, cooked tripe
practice:
Shred the tripe, soak the dried bamboo shoots, shred the green and red peppers and wash them.
Heat the oil in a pot, add the onion and ginger and saute until fragrant, add the green and red peppers and dried bamboo shoots and stir fry.
Fry until the dried bamboo shoots are broken, pour in the tripe, cook the cooking wine, add soy sauce, salt and stir well.
Scrambled Eggs with Lettuce
Cut the green onion and ginger, peel and wash the lettuce, slice, beat the eggs into a bowl, stir and set aside
Heat the pot, put the oil, after the oil is hot, pour in the egg liquid
Stir fry until the eggs are solidified and set aside
Add an appropriate amount of oil to the pot again and heat it up, saute the onion and ginger until fragrant
Add lettuce slices and stir fry for a minute
Pour in the eggs and stir well
Add salt, soy sauce, fry until the lettuce is broken and ready to serve
Cola Chicken Wing Root
Prepare the ingredients, make a few lines on the surface of the chicken wings to make it easier to taste
Boil water, put two slices of ginger and some cooking wine, and blanch the chicken wings for 3 minutes after the water is boiled
Control the dry water, pour oil in a hot pan, add a piece of rock sugar, fry the wings until golden on both sides
Add onion, ginger, thirteen incense, appropriate amount of cooking wine, dark soy sauce to color and fry until fragrant
Pour in cola and an appropriate amount of water
After the fire boils, cover the pot with a lid and simmer for 25 minutes
After 7.25 minutes, taste the taste, add an appropriate amount of salt, turn on the fire and collect the juice until it becomes thick
Fried Chicken with King Oyster Mushroom and Asparagus
Ingredients: 3 asparagus oyster mushrooms, 3 chicken thighs, 1/2 red bell pepper, 20 grams of ginger, 2 cloves of garlic, 30 grams of oyster sauce, appropriate amount of sugar and salt, bacon, 20 ml of light soy sauce, 15 ml of cooking wine, white pepper to taste.
practice:
- Wash the chicken thighs, then cut them into cubes, add light soy sauce and cooking wine, add in white pepper, mix well and marinate for 20 minutes. Wash and dice king oyster mushrooms, cut red bell pepper, remove seeds and dice, wash asparagus and dice; mince garlic, peel and mince ginger;
2 First heat a pan, sauté ginger and garlic until fragrant, add chicken and fry quickly until the surface is slightly colored; add king oyster mushrooms and asparagus, fry quickly until asparagus is green; add red bell pepper, oyster sauce, sugar and Salt and stir fry evenly until the vegetables are completely cooked, and serve.
Boneless Tiger Skin Chicken Feet
Ingredients: Fresh chicken feet, white wine, small peppers (can be put or not), star anise, cinnamon, pepper, old soy sauce, salt, sugar, ginger, garlic, chives
practice
Wash the fresh chicken feet
Cut off the nails, so that the unpleasant smell of chicken feet will run out from the nails when cooking
After washing, put cold water in the pot, blanch the water, after the pot is boiled, skim off the blood and put it out for use
Use dark soy sauce or light soy sauce to spread evenly on the chicken feet, massage back and forth with your hands
Put oil in the pot, a little more, 60% heat, fry in the pot
After frying like this, take it out, put it in cold water immediately, massage it with your hands, let it fully absorb the water, so that it will form tiger skin after it expands.
In the process of soaking chicken feet, you can prepare ingredients, ginger and garlic, small peppers, pepper, star anise, cinnamon
Put all the ingredients into the pressure cooker, pour in the cooking wine, dark soy sauce, salt, sugar, etc. The water just covers the chicken feet. Put it on the pot and cook until the soup is dry, then you can take it out of the pot and put it on a plate
Spicy Dry Pot Potatoes
Ingredients: small potatoes, chilli, pepper, cumin, garlic, salt, sugar, soy sauce, balsamic vinegar
practice:
Wash the small potatoes, dig out the places that seem to sprout, put them in a steamer and steam them until cooked
Take out the steamed potatoes and let them cool, take a potato and put it on the cutting board, flatten it gently with a knife, and press all the potatoes in turn.
Put it on a plate, sprinkle some salt on both sides, and marinate for ten minutes
Put an appropriate amount of oil in the pan, fry the marinated potatoes until golden brown on both sides, take out and set aside
Add a small amount of oil to the original pot, sauté chili, pepper, cumin and minced garlic over low heat. When the minced garlic is golden brown, add the small potatoes and stir-fry carefully for a few times.
Pour in the sauce prepared in advance (the sauce I use is half a spoon of light soy sauce, half a spoon of water, a small amount of sugar and a few drops of balsamic vinegar, you can also adjust it according to your own taste, the sauce should be mixed well in advance)
Fry until dry
Egg flower cucurbit silk
Ingredients: zucchini (1), eggs (2).
practice:
Wash the zucchini and cut into even slices.
Then cut into uniform filaments.
Knock the eggs into a bowl, add a little salt and cooking wine, stir evenly, fry them in a frying pan into broken eggs, and set aside for later use.
Heat the remaining oil in the pot, pour in the zucchini and stir fry for about 1 minute.
Add 1 teaspoon of salt and stir fry evenly.
Pour in the scrambled eggs.
Continue to stir fry for a while.
Braised Choi Fish Fillet
Ingredients: fish, carrots, wine, onions, garlic, peppers, lard, and a little bit of seasoning.
practice
Wash and cut the fish into pieces. Fry the fish in a hot oil pan until the skin turns yellow and hard, then remove the fish.
Add cooked lard, onion, garlic, chili, and carrot to the pot, add seasonings and stir-fry, then add the meat broth to boil, and add the fish.
Simmer on low heat for about ten minutes. After the cooked fish juice is gelatinous, add MSG and shake to make the marinade wrap the fish pieces, and serve.
Fried Cuttlefish with Deep Fried Chives
Step 1. This is the cuttlefish, which has an ink sac hidden in its body and a bone on its back.
In the vegetable market, you will see cuttlefish in a pot, and the water in the pot is like ink.
Carefully clean the cuttlefish and remove the bones.
Cut the cuttlefish with a flower knife, so that it can be rolled up after being heated, and it is easier to cook.
Fried cuttlefish with fried dough sticks and chives today.
Cut leeks, shred carrots, shred ginger, and chop green onions.
Cut the fried dough sticks into small pieces, sauté until crispy, and place in a bowl.
Put the squid into the onion and ginger boiling water pot and blanch. When you see that the squid is rolled into a roll, take it out immediately. Note: The longer it is cooked, the older it will become, and the smaller it will become.
Heat oil in a hot wok and fry onion, ginger, garlic and carrot until fragrant.
Then pour in the blanched cuttlefish.
Immediately add the chives to the pot.
Stir fry quickly and season with salt and pepper.
Stir well and you can start the pot, pour it into a bowl with fried dough sticks, and the dish is complete.
Spicy Leek and Pig Blood
Step 1, carefully cut the pig blood into strips;
Wash the leeks and cut them into sections, shred the ginger, and cut the dried peppers into small pieces;
Pour the pig blood into boiling water and blanch;
Drain the pig blood;
Pour oil into the pot, add dried chili and shredded ginger and sauté until fragrant;
Pour in the pig's blood, add salt and stir-fry gently, add a little water, and simmer for 1 minute;
Add leeks and a little salt, stir fry evenly;
Pour a little soy sauce;
Sprinkle with freshly ground white pepper (to remove fishy smell and increase fragrance), mix well and serve
Sizzling Hakka Tofu
Production Method:
Change 300 grams of old tofu into a 4 x 2 cm clip blade; beat 2 eggs evenly and fry them into egg skins; add 100 grams of pork belly stuffing with 30 grams each of minced celery, minced carrots, and minced sandwiches with ham and sausage , add 3 grams of salt, 2 grams of monosodium glutamate, and 2 grams of pepper, and mix well to make a filling. Add the filling to the tofu slices with a knife.
Roll the sandwiched meat-filled tofu with egg skin in turn, and stick with 10 grams of cornstarch at the interface.
Put 500 grams of salad oil (about 80 grams) in the pot and heat it to 60% heat, add the rolled tofu rolls and fry them until golden brown, remove and drain the oil, and put them into the iron with 30 grams of onion rings at the bottom in the board.
Leave 25 grams of oil at the bottom of the pot, add 3 grams each of minced green onion, ginger slices, and minced garlic to fry until fragrant, add 15 grams of chili sauce, 8 grams of cooking wine, and 300 grams of clear soup to taste, use 6 grams of wet starch before serving Thicken and pour over tofu.
Stinky tofu with pork ribs
Ingredients: 500 grams of pork chops, 150 grams of stinky tofu, 5 grams of green onions, 10 grams of ginger, 20 grams of garlic seeds, and 25 grams of green and red peppers.
Seasoning: 1000 grams of vegetable oil (actual consumption 50 grams), 5 grams of salt, 4 grams of monosodium glutamate, 4 grams of chicken powder, 3 grams of sugar, 3 grams of oyster sauce, 10 grams of cooking wine, 3 grams of soy sauce, 5 grams of hot girl, 5 grams of bean paste , 10 grams of red oil, 3 grams of sesame oil, 5 grams of wet starch, 500 grams of fresh soup.
practice:
Wash the ribs and chop them into 5 cm long segments; cut the green and red peppers into hob pieces; slice the ginger; remove the stems of the garlic, fry them in a 60% hot oil pan for a while, and then remove them for later use.
Put the pot on the high heat, add vegetable oil, when it is 60% hot, add the stinky tofu, fry until the outer skin is crispy, pour into a colander and drain the oil when the inner part is cooked.
Leave the bottom oil in the pot, add ginger slices and fry until fragrant, then add the ribs, cook in cooking wine, stir fry repeatedly until the surface turns red and yellow, add salt, monosodium glutamate, oyster sauce, chicken powder,
White sugar, bean paste, spicy girl, fresh soup, boil on high heat, skim off the foam, switch to low heat and cook until the ribs are 80% rotten, add green and red pepper pieces, stinky tofu, garlic seeds and simmer for flavor, stir to thicken Soup, thicken, drizzle with sesame oil, red oil, sprinkle with scallions, and serve on a plate.
Steamed Dried Tofu with Loofah
Ingredients: Loofah (1), Dried Tofu (150g), Chopped Pepper (2 tablespoons), Olive Vegetables (1 tablespoon)
Practice: 1. Prepare loofah, dried tofu, chopped peppers, and olive vegetables.
Change the loofah and dried bean curd to a knife and place them in a bowl.
Top with chopped peppers and olives.
Steam it until cooked. (I am cooking while steaming vegetables)
After steaming, stir until all the ingredients are smelly.
Braised beef tendon
Ingredients: 500g beef tendon, 30g ginger, 4 shallots, 5 tbsp tomato chili sauce, 2000ml water, 1 tbsp rice wine, 1 tbsp caster sugar.
practice:
Wash and drain beef tendon, slice ginger and chop shallots for later use.
Take a pot and put 2000ml of water to boil.
In a pot of beef tendon, cook on low heat for about 2 hours until soft, remove and rinse with cold water, then cut into small pieces for later use.
Put a little oil in another pot, sauté ginger slices and shallots over low heat until fragrant.
Stir fry the tomato and chili sauce together, add the beef tendon and all the seasonings, cook on low heat until the beef tendon is soft and mushy, and there is a little soup left.
Zucchini Scrambled Eggs
Ingredients: zucchini; eggs; chopped peppers; salt; chicken essence; vegetable oil;
practice
One spare zucchini. Chop chili for a spare. Prepare three eggs.
Wash the zucchini and peel off the skin. Folio, if tender, omit the inner flesh. Thinly sliced. Beat eggs into a bowl.
3 Beat the eggs and set aside. Heat a little oil in a frying pan. Pour the beaten eggs into the pan and stir fry. When egg 7 is mature and has not yet solidified, take it out and set aside.
4 Put the oil in the wok, add the zucchini slices and stir fry. Add chopped chilli and salt. Stir fry evenly. Add the eggs, stir fry until the eggs are cooked, add a little salt and chicken essence to taste, turn off the heat and serve on a plate.
Fish and Mushroom Stuffed Meatballs
Ingredients: 10 shiitake mushrooms; 30 grams of soaked red pepper, minced ginger, 20 grams of minced garlic, appropriate amount of chopped green onion; seasoning of cured meat filling: 150 grams of meat filling, salt, cooking wine, soy sauce, minced ginger, chicken powder, water , starch and sesame oil in appropriate amounts; sweet and sour sauce: 20 grams of sugar, 15 grams of vinegar, 15 grams of soy sauce, and 10 grams of cooking wine; appropriate amount of water and starch
practice:
Peel the meat before, slice and chop finely, add a little salt to the meat filling, add an appropriate amount of cooking wine, soy sauce, and minced ginger, mix well to taste, add an appropriate amount of water in batches to stir, add an appropriate amount of starch, continue to stir and sizing, and finally add Mix some sesame oil and set aside.
Pickled minced pepper, minced ginger and garlic, chopped green onion for use, all sweet and sour sauce seasonings are mixed into a bowl, water starch is used at the end, and mushrooms are thick and round. After rinsing, soak them in salt water for a few minutes and then rinse.
Add a little salt to the boiling water, blanch the mushrooms for two minutes, put the meat filling into balls and put them in the mushrooms, steam over water, and steam for 10 minutes after the water is boiled. Decant the water for steaming the mushrooms and keep them for later use. Arrange the mushrooms according to the size of the plate. a bit.
Pour oil in a hot pan, add minced ginger and fry a few times over low heat, add minced garlic and stir-fry until fragrant, add in pickled peppers and stir-fry until the oil is red and fragrant, pour in sweet and sour sauce and push well, pour in water for steaming mushrooms, and finally Add water starch to thicken, pour it on the meatballs, and sprinkle with chopped green onion.
Shrimp Fried Zucchini
Material: zucchini, green onion, dried shrimp, cooking wine, salt, chicken essence, starch, sesame oil
practice:
Wash the zucchini and cut into thin slices, and shred the onion;
Put oil in a hot pot, stir fry chopped green onion after the oil is hot; add zucchini slices, stir fry over high heat until slightly soft; add shrimp skin, stir fry evenly, add cooking wine to remove the fishy smell of shrimp skin;
After the zucchini is broken, add soy sauce and stir fry evenly. Before serving, add salt and chicken essence to taste;
Thicken and turn off the heat, drizzle with sesame oil and serve on a plate.