29 selections of classic dishes, carefully organized and detailed, you will be smart once you learn
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, 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 let's cheer for a wonderful life every day!
Appetizing Hot and Sour Cold Noodles
Practice: 1. Marinate fresh shrimp with salt for 10 minutes, remove the root of soybean sprouts.
Boil the water in the pot to cook the raw noodles.
Rinse the cooked noodles with cold water, immerse them in ice water for 5 minutes, and drain the water.
Blanch the shrimp and soybean sprouts until cooked, and then immerse them in ice-cold water to cool them down. Remove and drain.
Mix soy sauce, vinegar, sugar, ketchup, lemon juice, cold water, red pepper oil, sesame sesame oil, minced garlic, red pepper rings, and chopped coriander in a bowl and mix thoroughly to make the cold fabric juice.
Put the noodles into a bowl, put cooked shrimps, cucumbers, etc. on the surface, then pour the cold noodle sauce and serve.
Spicy Chicken Wings
Material: 4 whole chicken wings, appropriate amount of oil, appropriate amount of salt, appropriate amount of dried chili, appropriate amount of pepper, appropriate amount of green onion, a little cooking wine, appropriate amount of soy sauce, a little sugar, appropriate amount of pepper, appropriate amount of ginger, appropriate amount of garlic
practice:
Cut the chicken wings into small pieces.
Put the chicken pieces into a container, add cooking wine, salt, pepper, and soy sauce, mix well and marinate for 20 minutes.
Cut the onion, ginger and garlic into small pieces, put some soy sauce, salt and sugar in a bowl and dissolve with a little water.
Heat the oil in a pot. When the oil temperature is 60-70% hot, add the chicken pieces and fry them and the color will darken.
Take out, after the oil temperature rises, put in the chicken pieces and fry again, then take out.
Leave the base oil in the pot, add the peppercorns and sauté until fragrant.
Add onion, ginger and garlic and stir-fry until fragrant, then add chicken pieces and stir-fry for a while
Pour in the prepared bowl juice, stir fry evenly over high heat, and serve.
Colorful Shrimp
practice:
Put the fresh benevolence in a bowl, add cooking wine, soy sauce, salt, pepper, mix well and marinate for a while;
Cut cucumbers into small pieces, potatoes into pieces, red peppers into pieces, carrots into small pieces, and broccoli into small pieces;
Add an appropriate amount of water to the pot, boil it, pour the cucumbers, potatoes, red peppers, carrots, and broccoli into the boiling water, blanch for a while, and remove them for later use;
Take an empty bowl, add soy sauce, oil consumption, sesame oil, starch, an appropriate amount of water, and stir into a sauce;
Put oil in a hot pan, add onion, ginger and garlic after the oil is hot, stir-fry until fragrant, add in the marinated shrimp, stir-fry until discolored, pour in all the vegetables, stir-fry evenly;
Add salt, pour in the sauce, stir fry for a few times, and you can serve.
milk pudding
Ingredients: 250ml of pure milk, appropriate amount of dragon fruit, 20g of sugar, 3g of gelatin powder
practice:
Pour milk, sugar and gelatin powder into the pot, and stir while heating;
Pour the well-stirred milk into a bowl, let the cumin cool, and put it in the refrigerator for 2 hours;
Finally, add the dragon fruit diced.
Chicken Shredded Braised Noodles
Practice: 1. After the shiitake mushrooms, yellow flowers, fungus and hazel mushrooms are made with boiling water, empty the water and cut them into suitable lengths. Remember to save the soup they use;
Cook two chicken legs and tear them into shreds by hand;
After the oil is hot, add the shallots, shredded chicken and stir-fry for one minute, then add the mushrooms, yellow flowers, fungus, hazel mushrooms, stir-fry for 2 minutes, and add the soup that soaked these things to the pot first, if it is not enough , add water to cover these ingredients;
Add dark soy sauce, salt, a little sugar and salt in turn, and stir well;
When the ingredients are almost cooked, pour the water starch in one direction. After the brine is formed, throw the 2 beaten eggs in, and turn off the heat after half a minute;
Pour in some cooking oil, put the pepper, put it on the fire and heat it up. When the oil is hot and the pepper taste comes out, turn off the heat, and immediately pour it evenly on the prepared marinade.
Braised large yellow croaker
Ingredients: 1 large yellow croaker, 1 ginger, 1 spring onion, 1.5 tablespoons of soy sauce, 1/4 tablespoon of sugar, appropriate amount of salt, appropriate amount of cooking wine
practice
Clean the yellow croaker, drain the water, coat the fish with salt and cooking wine and marinate for 15 minutes.
In a hot oil pan, fry the dried yellow croaker over medium heat until it is set and turn to low heat and fry until golden brown; turn off the heat and cool down for a while, then turn over, and fry in the same way until the other side is golden brown.
Put ginger and green onion on the yellow croaker, add sugar, soy sauce, pour in half a bowl of water, bring to a boil over high heat, then turn to medium-low heat, and simmer until the sauce is about to dry up. Remove shredded ginger and green onion, garnish with chopped green onion, and serve on a plate.
Hot and Sour Lemon Fish
Ingredients: 1 tail of Jiang Tuan (about 800 grams), 400 grams of onion slices, 50 grams of pickled sauerkraut, 20 grams of ginger slices, 20 grams of garlic slices, 100 grams of lemon slices, 50 grams of shallots, 30 grams of pickled wild peppers, yellow lanterns 50 grams of sauce, 20 grams of dried green peppercorns, 500 ml of clear chicken soup, 20 ml of rattan pepper oil, 120 ml of cooking wine, 100 ml of melted chicken oil, Sichuan salt, monosodium glutamate, pepper, and cornstarch.
practice
After slaughtering and cleaning the Jiang Tuan, take the fish meat and cut it into pieces, and chop the fish bones and fish heads into pieces for later use. Remove the seeds from the lemons, cut half of them into slices, put the other half in a food processor, add 100 ml of water and squeeze into lemon juice. In addition, cut the pickled sauerkraut into pieces, and chop the pickled wild peppers for later use;
Sizing the fish bone, fish head and fish meat with Sichuan salt, cooking wine and cornstarch respectively, set aside;
Put 50 ml of chicken oil in the wok. When the medium heat is 50% hot, put the pickled cabbage slices, ginger slices, garlic slices, shallots, wild peppers and yellow lantern sauce, stir-fry until fragrant, then mix with chicken broth and bring to a boil , turn to low heat and simmer for 5 minutes, then lower the fish bones and fish heads and simmer for 5 minutes, then put the fish fillets into the pot and cook. Add Sichuan salt, monosodium glutamate, pepper, rattan pepper oil and lemon juice to taste, and put it into the soup pot;
Put 50 ml of chicken oil in a clean pot, cook it until it is 50% hot, add dry green peppercorns, fry until fragrant, then take it out of the pot and scoop on the fish fillets, serve
Stir-fried pork liver
Ingredients: pork liver, shallots, red peppers, garlic, ginger
practice:
Rinse the pork liver with water, cut into thin slices, add starch and cooking wine (1 spoon) and marinate for 10 minutes.
Rinse the marinated pork liver with water again, drain the water, chop the ginger, garlic, red pepper, and chop the shallots.
Put more oil in the pot, add pork liver, stir fry on low heat until discolored, add ginger, garlic, pepper, turn to high heat and stir fry for 30 seconds, add salt, cooking wine (1 spoon), vinegar, dark soy sauce, Stir fry for 30 seconds. Finally, add the shallots before the pot, stir fry for 30 seconds, OK.
Braised Tofu Skin Pork Rolls
Ingredients: 2 large pieces of tofu skin, 500g minced pork, a little onion, ginger and garlic, appropriate amount of cooking wine, appropriate amount of raw soy sauce, appropriate amount of pepper powder, braised sauce (2 tablespoons of oyster sauce/1 tablespoon of light soy sauce/1 tablespoon of cornstarch, half a bowl of water/ A little minced ginger and garlic);
practice
Mince a little onion, ginger and garlic and put it in the minced pork. Add an appropriate amount of cooking wine, soy sauce and pepper, and stir vigorously in one direction.
Use clean kitchen scissors to divide the tofu skin into equal-sized cubes.
Add oyster sauce, soy sauce, cornstarch, half a bowl of water and a little minced ginger and garlic to a bowl and mix to make a braised sauce for later use.
Boil the tofu skin in hot water until soft, take an appropriate amount of the prepared meat filling and place it in the center of the tofu skin to form a long strip. First fold one corner of the tofu skin upwards, and fold the two horizontal corners in half. Dab some dry starch on the seal, stick the seal, and hem it down.
Heat a little oil in a pan, add tofu skin and meat rolls, fry on low heat until golden brown on both sides. Pour in the prepared braised sauce, cover the pot and cook for about 2-3 minutes, leaving some soup for more deliciousness. Put the cooked tofu skin and meat rolls on a plate, pour over the soup, and sprinkle with chopped green onion.
Stir-fried Pork with Mushroom and Tempeh Sauce
Ingredients: Mushroom Tempeh Sauce, Pork, Green Pepper, Celery, Onion, Garlic, Ginger
Practice: 1. Wash and slice the pork, chop the onion, ginger, garlic, green and red pepper for later use, and cut the celery sticks
Put a little oil in the hot pan, add the pork and stir-fry; after the pork changes color, add celery, green and red peppers and continue to stir-fry
After the celery is broken, add onion, ginger and garlic to taste, add Zhongjing mushroom and tempeh, stir fry for a few times, and serve
Shredded Cabbage with Bacon
Ingredients: cabbage, bacon, ginger, salt;
practice
Wash the cabbage, tear it into pieces by hand, separate the stem from the leaves, tear the bacon into pieces by hand, and cut two slices of ginger;
Put an appropriate amount of oil in the pot, fry the ginger slices, add the bacon slices, stir-fry the oil, the bacon can be put up, or you can get to the side of the pot, add the stalks, stir-fry the stalks until soft, and stir-fry the leaves. ;
Put some salt to taste;
Stir-fry and taste out of the pot;
Edamame Roasted Loofah
Ingredients: loofah, edamame, salt, garlic, vegetable oil, starch, millet pepper
practice:
Prepare the original ingredients, 1 loofah, 250 grams of edamame, peeled in advance;
Gently scrape the skin of the loofah with a knife, then cut into hob blocks;
Chop 3 cloves of garlic, and prepare a little water starch;
Boil water in a pot, put in the edamame and blanch the water for about 3 minutes, remove it for later use, because the edamame and loofah have different cooking times, so we blanch the edamame beforehand;
Heat the wok, add an appropriate amount of vegetable oil, add garlic and millet peppers to sauté until fragrant, add loofah and stir-fry for a while, add edamame and continue to stir-fry a few times, add a little water, 1 teaspoon of salt, and bring to a boil cook for a few minutes;
Check that the loofah has become completely soft and ripe, pour in a little water, starch, hook a thin glutinous rice, and turn off the heat, and then you can put it on a plate.
Xue Mei Niang
Ingredients: 15g corn starch, 50g glutinous rice flour, 85ml pure milk, 120g whipped cream, 1 dragon fruit, 25g white sugar, 10g butter
practice:
Pour cornstarch, glutinous rice flour, milk, sugar into a bowl and mix well;
Cover with plastic wrap and steam in the pot;
Pour in the butter, stir well, cover with plastic wrap and refrigerate for half an hour;
Roll the refrigerated dough into a cake;
Squeeze whipped cream and dragon fruit into the dough, then wrap it up, sprinkle some glutinous rice flour and shredded coconut.
Dry Pot Bullfrog
Practice: 1. Wash the bullfrog with clean water, cut it into small pieces, and marinate with an appropriate amount of cooking wine and salt for fifteen minutes;
After marinating and flavoring, add dark soy sauce, oyster sauce, and pepper to taste, add starch and hang a thin slurry to grasp it well, and finally add onion and ginger to marinate;
Prepare two tablespoons of soy sauce, one tablespoon of spicy bean paste, ginger slices, onion, garlic cloves, peppercorns, one fragrant leaf, one star anise, five millet peppers, and thirteen incense for use.
Peel and slice lotus root, cut lettuce into strips, and slice potatoes for use;
Put oil in the pot, the oil temperature is 60% hot, add lotus root slices and potato slices and fry until golden brown and set aside for later use;
Fry the marinated bullfrogs in the oil pan, heat the oil to 60% hot, and then put the bullfrogs one by one. After the shape is set, dip and fry them on a low heat for 5 minutes. Finally, fry them on a high heat until golden brown and crispy. ;
Pour a little oil in the hot pan, first fry ginger, onion, garlic, star anise, prickly ash, millet, pepper and fragrant leaves, add lettuce and stir-fry until raw, add fried lotus root slices and potato slices, add bean paste and stir-fry evenly, pour in Bullfrog, add soy sauce, salt and sugar to taste;
Finally, sprinkle with thirteen incense and serve.
Hot and sour lotus root
Ingredients: lotus root, 2 tbsp shallot oil, 1 tbsp rice vinegar, 1 tbsp spicy tempeh sauce, 1/3 tsp salt, 5 tsp sugar
practice:
Cut the lotus root in half, cut into slices and then cut into thicker filaments, rinse with running water several times. Boil the water in the pot, pour in the lotus root and blanch for no more than 1 minute.
After blanching, rinse with cold water, then pour into pure water with ice cubes and soak for about 15 minutes.
Drain the lotus root shreds well, add all the seasonings and mix well, put it in the refrigerator for half a day, it will be more delicious and delicious.
Braised Duck with Rice Wine
Half a raw duck, a large bowl of barbecue sauce, 30 ml of rice wine, a small bowl of soy sauce, 20 grams of sugar, and a small piece of fermented bean curd.
Practice 1. Half a duck, wash and dry.
Mix the five seasonings together.
Put the duck in the pot and pour in the seasoning. Marinate for 20 minutes.
Add the right amount of water, just enough to cover the duck meat.
Cover the lid and bring to a boil.
Boil for a while, turn to low heat and simmer for 50 minutes.
Cook until the soup is reduced.
Shredded King Oyster Mushrooms
Ingredients: 2 king oyster mushrooms, 3 red peppers, 1 shallot, dried chili, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, appropriate amount of starch
practice:
Prepare 2 king oyster mushrooms, 1 chive, 3 Chaotian peppers, rinse with water.
Cut the king oyster mushroom into thin strips by hand, and cut the onion into small pieces.
Cut the pepper into rings, heat the pan with oil, and fry the king oyster mushrooms until soft.
Add a spoon of bean paste, a spoon of light soy sauce, a spoon of dark soy sauce, and a spoon of oyster sauce.
Stir fry evenly, stir fry until the juice is reduced, sprinkle with chopped green onion and serve.
Braised tofu with crucian carp
Ingredients: salt, cooking wine, soy sauce, pepper, crucian carp, garlic, oil, ginger, onion, dry starch, tofu
practice:
After the crucian carp is processed, season it with salt, pepper, cooking wine, soy sauce and other seasonings for about half an hour
Then rinse the crucian carp with water a little and spread it evenly with dry starch
Put it in the oil pan and fry it well and take it out
Boil the onion, ginger and garlic in the pot, add the fried crucian carp, add the right amount of water and simmer for half an hour.
Scrambled eggs with black fungus and tomatoes
Material: black fungus; tomato; egg; minced green onion; a little salt; white sugar; oyster sauce; dark soy sauce;
practice:
Soak the black fungus in advance, wash it and tear it into small pieces by hand, soak it in boiling water and drain it for later use; wash the tomato and cut it into cubes for later use; break up the eggs, add a small amount of mushroom water, add a little salt and stir well for later use;
Fill the pot with oil and heat it up, pour in 2 medium eggs and fry them until they are 7-8 mature and set aside. Be careful not to set the fire too much when laying the egg liquid, and the eggs must not be fried too old. Only tender eggs are delicious;
Add a little oil to the pot, stir-fry the black fungus in 1 for a while, then add the diced tomatoes in 2. After stirring well, add sugar, oyster sauce, dark soy sauce (for color enhancement, add in appropriate amount), Salt, then add the egg pieces in 3, stir fry quickly (after adding sugar and salt, tomato should not be fried at high temperature for a long time, it will produce a lot of water and water, it is not delicious or beautiful), put it in a pot and serve it.
Stir-fried liver and waist
Material: 80 grams of pork loin, 100 grams of pork liver; Ingredients: 30 grams of green garlic, 20 grams of shallots, 20 grams of pickled pepper, 16 grams of pickled ginger, 20 grams of hoisin sauce, 5 grams of garlic chili sauce, grass 4 grams of mushroom dark soy sauce, 8 grams of baoning vinegar, 3 grams of pea flour, 3 grams of salt, 2 grams of cooking wine, 2 grams of monosodium glutamate, 2 grams of cornstarch, 1 gram of white pepper
practice:
Cut pork loin and liver into willow leaves, season with cooking wine, white pepper, pea powder, salt, etc. to taste for oil;
Add base oil to the pot, soak ginger slices, garlic slices, shallots, Erjingjian pickled peppers, stir-fry with hoisin sauce and minced garlic chili sauce; put in the seasoned liver loin, pour in the old straw mushrooms Stir fry evenly, thicken the cornstarch, pour balanine vinegar out of the pot and put it on a plate
Sesame Noodles
Materials: 150 grams of cut noodles, a tablespoon of sesame paste, a medium spoon of chopped green onion, half a teaspoon of refined salt, half a teaspoon of monosodium glutamate, a medium tablespoon of cooked salad oil, and 500 grams of boiling water.
Practice: 1. Take a soup bowl, pour boiling water into it, put the cut noodles in, and heat on high for 5 minutes; 2. Put the noodles into a bowl with seasoning and mix.
Broccoli mixed with fungus
Materials: 1 broccoli, 5 grams of dried black fungus, 2 grams of salt, 5 grams of fresh soy sauce, 1 small red pepper, appropriate amount of corn oil, and a little pepper oil.
practice:
- Soak broccoli in salt water for half an hour.
2, black fungus foam.
After washing the broccoli, break it into small florets, blanch in boiling water for about a minute, remove, and put into cold boiled water or pure water to cool.
Wash the soaked black fungus, put it into boiling water and blanch for 2 minutes, remove it, and put it in cold water like broccoli.
Cut the red pepper into small pieces.
Drain the broccoli and black fungus and put them together, and put the peppercorns on top.
Pour an appropriate amount of oil into the pot and burn it to smoke, pour the hot oil on the pepper granules, then add salt, fresh soy sauce and a little pepper oil, mix well and eat, it is nutritious and delicious, and the color is also very beautiful~
saliva chicken
Ingredients: 1 chicken leg, chopped cooked peanuts, cooked white sesame seeds, green onions, ginger, cooking wine, soy sauce, vinegar, sugar, salt, red oil.
practice:
Wash the chicken legs, put cold water into the pot, add ginger slices and cooking wine, bring to a boil over high heat, turn to medium-low heat, cook for 10 minutes, turn off the heat and simmer for 5 minutes.
Take it out and cool it, then immerse it in the ice water prepared in advance to quickly chill, then drain the water, apply a layer of sesame oil and let it dry slightly.
Mix vinegar, light soy sauce, white sugar and a little salt into a sauce, in which the ratio of vinegar, light soy sauce and white sugar is about 3:2:0.5.
Chop the chicken thighs and place them on a plate, sprinkle with chopped peanuts and white sesame seeds, drizzle the sauce and red oil, and sprinkle with chopped green onion.
Leek and Ham Omelet
Ingredients: 50 grams of chives, 2 eggs, 25 grams of ham, 5 grams of cornstarch, 15 ml of water, 1/4 teaspoon of salt.
practice:
Soak the leeks in water for 20 minutes, rinse well, cut into 5mm long pieces, cut the ham into 5mm cubes, break two eggs into a bowl, add salt, and stir well with chopsticks.
Mix cornstarch and water in a bowl to make water starch, pour into egg mixture and mix well, add chopped chives and chopped ham.
Mix well, put a little vegetable oil in a frying pan and heat it until it is 80% hot. Pour in the leeks and eggs, turn the pan, spread the egg mixture, and use a spatula to spread the leeks and ham evenly.
Keep frying with low heat. When the egg liquid on the side of the pot has solidified, but the egg liquid in the center is still not solidified, lift the egg skin and roll it up to the middle. After the egg skin is rolled into a tube, continue to use low heat Fry until the egg skin is golden brown on both sides, press it down firmly with a spatula, and then remove from the pan.
After the pot is ready, use a sharp knife to cut the egg roll into small pieces.
Stewed Radish with Ribs
Ingredients: 1 white radish, half a catty of spare ribs, some water, a little coriander, 1 spoon of salt, a little white pepper
practice:
Peel the radish, wash it and cut it into pieces for later use, soak the coriander in water and add a little baking soda to wash it.
Cut the ribs into sections and blanch them in boiling water to remove the blood and remove them for later use.
Put the ribs into the electric pot, add the right amount of water, press the switch and cook for 40 minutes.
After the electric cooker jumps up, add the radish and cook for 20 minutes. When the radish is soft, add salt to taste. Sprinkle with white pepper and parsley.
Shrimp and Eggplant Strips in Sauce
Material: eggplant, dried shrimp, green onion, edible oil, chicken essence, Pixian bean paste
practice:
Remove the stalks and wash the eggplants, cut into long strips. Mince the green onions. Soak them in cooking wine.
Steam the eggplant strips in a pot (you can cook it with the rice when cooking).
Mix the minced green onion, Kaiyang and Pixian bean paste, and fry in a hot oil pan until fragrant.
Then pour in the steamed eggplant strips and stir-fry evenly, finally sprinkle in chicken essence and mix well.
Roasted Winter Melon with Tempeh
Material: a piece of winter melon (thickness 2cm), a pepper, a half bowl of tempeh, and a proper amount of garlic
practice:
Vegetables needed: a piece of winter melon, a pepper
Wash and peel the winter melon, then cut into large pieces
Take a piece of wax gourd and cut it vertically with a depth of 0.5cm and a flower knife with an interval of 0.5cm
Cut horizontally in the same way to make the wax gourd form a net-like flower knife
Rinse and set aside after cutting
Cut the green pepper into circles, mince the garlic, wash the tempeh and set aside
Pour two tablespoons of oil into the pot, add the wax gourd and stir fry
Fry until the surface of the wax gourd is slightly yellow
Put the fried winter melon aside, add in the tempeh and garlic and stir-fry until fragrant
Pour a little water, or stock, the amount of water can be flush with the wax gourd, add a little salt
Turn to medium-low heat and slowly simmer until the winter melon is soft and rotten, add a little chicken essence
Add green pepper ring into the pot and it can be cooked
Green Papaya Shrimp Salad
Ingredients: green papaya, fresh shrimp, beans, tomato, lime, garlic, chili, green pepper, green onion, fish sauce, chili sauce, salt, oil
practice:
Peel and shred the papaya, blanch the fresh shrimp and remove the shell, shred the tomato, shred the beans, chop the onion, garlic, green and red peppers.
Heat oil in a pot, fry the minced green onion until crispy, remove it, add minced garlic and saute until fragrant and slightly brown, then add salt, fish sauce, chili sauce and minced pepper, squeeze some lemon juice.
Pour the prepared juice into the shredded papaya and squeeze evenly. At the same time, squeeze some lemon juice, add shredded beans and shredded tomato, and then squeeze evenly.
Arrange the shrimp and sprinkle with fried shallots.
Cold Beef Tendon
Ingredients: 1 braised beef tendon, several cilantro, 1 green onion, 1 chili, 1 cucumber, 1 tablespoon of spicy sauce, 3-4 tablespoons of marinade, appropriate amount of sugar, appropriate amount of sesame oil
practice
Prepare a large plate, put the cucumbers in, and put the beef tendon on it
Pour in the sauce and put onion, chili and coriander to finish