Organize 39 dishes to share, delicious and affordable, home-made taste has to be made at home, try it
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!
Bitter Gourd Squid
Ingredients: 200g bitter gourd, 200g squid, 1 tablespoon starch, 1/4 carrot, 2 slices ginger, 2 chives, 2 tablespoons vegetable oil, salt
Practice: 1. Prepare the raw materials, cut the squid into pieces with a flower knife, and cut the bitter gourd into diamond-shaped pieces
Boil a pot of water, add the squid slices after the water boils
After the squid slices are slightly rolled, take them out and control the moisture
After the water is boiled again, put the bitter gourd into the water, and add a small amount of salt and a few drops of vegetable oil at the same time.
Add starch, pepper and salt to a small bowl, then add an appropriate amount of water and mix well
Put a little vegetable oil in the pot, add ginger slices, carrot slices and spring onion and stir-fry together
Add the boiled squid and bitter gourd and stir fry twice
Add the prepared seasoning water starch, collect the juice and thicken it, and finally add the remaining shallots and stir-fry evenly, then put it on a plate
Fried tofu
Ingredients: Two pieces of tender tofu, appropriate amount of millet pepper, a few cloves of garlic, appropriate amount of small celery, appropriate amount of oil, appropriate amount of sugar, appropriate amount of white pepper, appropriate amount of salt, appropriate amount of raw soy sauce, a little chicken essence, and a small amount of cooked white sesame seeds
practice:
The soft tofu from the supermarket is divided into two and cut into triangles with a knife;
Put oil in the pot. After the oil is hot, put the tofu cubes and fry them on a small fire, try not to touch it;
When frying the tofu, chop the millet pepper and garlic, cut the small celery into sections, fry both sides until golden brown, and take out the fried tofu.
Leave the base oil in the pot, put the garlic and millet peppers in the saute until fragrant, then put in the tofu, add sugar, white pepper, soy sauce, half a bowl of beer, simmer on medium and low heat, and simmer until the water is nearly reduced. After half an hour, turn over and continue. After half an hour, add celery segments, salt, turn on high heat to collect juice, turn off heat, put a little chicken essence, and sprinkle cooked white sesame seeds.
Shredded Chicken Thighs with Chili Fragrance
Ingredients: 1 chicken thigh, appropriate amount of oil and salt, 1 shallot, 1 piece of ginger, 3 cloves of garlic, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 30 peppercorns, a little sugar
practice:
Prepare the ingredients, wash the chicken thighs
Add water to the pot, add cooking wine, 2 slices of ginger, 1 section of scallion white, put the chicken thighs in cold water, boil, skim off the foam, cover the pot and cook for 15 minutes on medium heat, turn off the heat and simmer for 5 minutes
Take out the chicken thighs and soak them in cold water to cool the chicken thighs
During the period, cut the garlic and ginger into pieces, put them on the plate, add soy sauce, a little sugar, mix well, tear the chicken thighs into strips, put them on the plate, and drizzle the sauce
Heat the oil in the pot, add the peppercorns and fry them on a low heat until the peppercorns are slightly coke, remove the peppercorns, pour the peppercorn oil into the pan, and stir evenly with chopsticks
Sprinkle the shallots and put the red pepper ring on it. If there is no red pepper ring, you can leave it out, which plays a beautiful role in embellishment.
Stir-fried Garlic Scallops with King Oyster Mushrooms
practice
Wash and slice the king oyster mushrooms, and cut with a cross-shaped knife.
Put an appropriate amount of cooking oil in a frying pan and fry the king oyster mushrooms until golden brown on both sides.
Put a little oil in the pot, after it is hot, add the garlic sprouts and stir fry over high heat.
Pour in the king oyster mushrooms, add an appropriate amount of seasoning sauce, wrap the ingredients in the soup, add a little water and starch, and quickly cook.
fried chicken
Ingredients: Chicken breast, dried chili, chicken essence, Laoganma, oil chili, Chinese pepper, oil onion and garlic
practice
Cut the chicken breast into small pieces, slice the green peppers, cut the dried peppers into small pieces, cut the onion into pieces, and cut the garlic in half
Boil the chicken first, then drain the water.
Put the oil in the pan and fry the chicken until it is 70% cooked. Remove from the pan and set aside.
Put green peppers and dried peppers, shallots and garlic cloves in the pot, and fry the peppers in Laoganma oil until fragrant.
Add the fried chicken and stir fry, add salt, chicken essence, pepper oil.
Stir-fried Pork with Celery
Ingredients: 100 grams of tenderloin, green onions, ginger, celery, garlic, salt, chicken powder, sugar, thirteen spices, sesame oil.
practice
Cut the tenderloin into thin slices, and then change the knife to cut into shreds. The tenderloin is relatively tender compared to other parts of the pig.
Cut the green onion into chopped green onion, cut the ginger into sliced ginger, put it in a pot, cut the garlic into slices, put it in the pot together with the onion and ginger, and grab 2 grams of dried chili.
A handful of celery. After cleaning, cut the celery from the middle in turn, cut it into segments of about 3 cm, and put it in a basin.
Heat oil in the pot. After fully sliding the pot, pour out the hot oil and then pour in the cold oil. The cold oil in the hot pot is to prevent the shredded pork from sticking to the pan. Stir fry the silk, and after frying thoroughly, pour in the onion, ginger, garlic and dried chili and stir-fry together.
After frying until fragrant, add 2 grams of dark soy sauce, mention the background color, pour in celery and continue to stir fry evenly. If it is too dry, add a little water.
For seasoning, add 2 grams of salt, 2 grams of sugar, 2 grams of chicken powder, and 2 grams of thirteen incense. If you don't like the taste of thirteen incense, you can leave it out. Stir fry quickly to dissolve the seasoning. Celery is not easy to taste.
Pour in a little water starch, which can make the soup and seasoning better adhere to the celery, making the celery more delicious, and finally pour in a little oil.
It can make the color of the dishes brighter. After frying the enlightened oil, it can be put out of the pot and placed on a plate.
Steamed Scallops with Garlic
Practice 1. First, use a brush to clean the surface of the scallops, and rinse the sediment and other debris. Then use a sharp knife to penetrate into the shell of the scallop, cut the scallop meat close to one side of the shell wall, and throw away the half scallop shell without meat
Remove the internal organs of the scallops (that is, the black mass), brush the skirts with a brush, and wash them thoroughly for later use
Chopped red pepper and coriander
Sauté minced garlic
Put it in the steamer and steam for 10 minutes
Vegetarian Fried Small Rapeseed
Ingredients Small rapeseed, pepper, pepper, green onion, oil, salt, soy sauce.
practice
Clean the small rapeseed, put it in a pot of boiling water and blanch, the time is short and not long.
Immediately after blanching, pour cold water twice until cool. For crunchy vegetables.
Add oil in the pot, add Sichuan peppercorns, take out after the flavor is out, add chopped green onion peppers, add the flavor and stir fry twice.
Then add the green vegetables, stir fry quickly with salt and high heat for a few times.
Stir-fried Beef with Okra
Ingredients: 300 grams of beef, a few okra, a few rice peppers, an appropriate amount of garlic, an appropriate amount of ginger, an appropriate amount of cooking wine, an appropriate amount of starch, an appropriate amount of oil, an appropriate amount of salt, an appropriate amount of chicken essence, an appropriate amount of oyster sauce, an appropriate amount of pepper, an appropriate amount of rice wine, and an appropriate amount of soy sauce .
practice
Cut the beef into thin slices according to the reverse grain, grasp with cooking wine and starch, and add a little oil to grasp it evenly (lock the moisture).
Clean the okra and cut it into slices diagonally.
Mix chicken essence, oyster sauce, pepper powder, soy sauce and rice wine into juice and set aside.
Marinated beef.
Heat the oil in a pot. When the oil is 70% hot, put the beef into the high heat and quickly stir-fry the color, and set it out for later use.
Leave oil in the pot, add okra, rice pepper, shredded ginger, and garlic and stir-fry until raw.
Stir-fry the aroma, add the beef and stir-fry quickly, pour in the previously prepared juice, stir-fry evenly, put it on a plate.
Kimchi
Wash the Chinese cabbage and soak it in salt water overnight. Rinse it with water the next day and squeeze out the water with your hands
Then wash the white radish, shred it, pour in the salt, wait for 15 minutes, pour out the excess water and squeeze it dry
Wash the fresh red pepper
Put the radish and the chili powder in the food processor and mix it evenly
Crush all the garlic ginger apple pear pineapple and mix well
Add raisins and dried fish
Pour in the fish sauce and salted shrimp paste and stir well
Add the celery and leeks at the end (remember to put it last)
Stir well and put it in the bag
Steamed Chicken Wings with Chopped Peppers
Ingredients: chicken wings, chopped peppers, green onions, ginger, salt, cooking wine, soy sauce, black pepper, oil
practice:
Clean the chicken, scrape two knives on the back, soak it in clean water for a while to remove the blood, remove it and drain the water.
Put the chicken wings into a bowl, add minced ginger, cooking wine, soy sauce, salt, oil, and black pepper, stir and marinate for 15 minutes.
Put an appropriate amount of chopped pepper on the chicken wings to cover.
Cover the chicken wings with plastic wrap, then poke a few small holes in the plastic wrap with a toothpick. Put it in the steamer and steam for about 20 minutes, then sprinkle with chopped green onion at the end.
Steamed Tofu with Minced Garlic and Chopped Pepper
Ingredients: 500g tofu, 30g chopped pepper, oil, 10g oyster sauce, chicken essence, garlic clove, 10g soy sauce, shredded green onion
Method: 1. Prepare all the ingredients. Cut tofu into small pieces and blanch in boiling water to drain.
Mince the garlic cloves, take a small bowl and add oyster sauce, light soy sauce, chicken essence, appropriate amount of water and mix well. Fry the oil in the wok and fry the minced garlic until fragrant. Add chopped peppers and saute until fragrant.
Add the seasoning sauce and turn off the heat. Pour minced garlic and chopped peppers over the tofu. Then steam for 5-8 minutes. Take out and sprinkle onion.
Sautéed Potato Chips with Garlic Tomatoes
Ingredients: 1 potato, 1 tomato. 4 cloves garlic, coriander, 1/2 tsp salt.
practice:
Peel the potatoes, cut them into thin slices and soak them in water.
Wash the tomatoes, remove the stems and cut them into pieces.
Peel the garlic and cut into slices for later use.
After washing the parsley, cut it into 1 cm long segments.
Pour oil into the pot, add half of the garlic and fry until fragrant, add potato chips and fry until the potato chips become transparent.
Add in the tomato pieces, stir fry until the tomatoes become soft and the soup comes out, add salt and stir fry evenly.
After turning off the heat, add the coriander segments, and stir fry the other half of the garlic slices evenly.
Steamed Pork Ribs with Tempeh
Ingredients: ribs, tempeh, red pepper, onion, garlic, salt, sugar, cornstarch, oyster sauce, cooking wine, ginger powder
practice
Prepare the marinade: mix salt, sugar, cornstarch, oil, oyster sauce, cooking wine, and water thoroughly. Rinse the ribs, cut them into sections, mix well with the marinade, and marinate for 30 minutes.
Chop the tempeh into pieces; remove the stems and seeds of the red peppers, wash and cut them into pieces; cut the shallots and garlic into pieces, pour them into the ribs, mix well, and put the ribs on a plate.
Boil the water in the steamer, add the fermented pork ribs, cover and steam over high heat for 1 hour, take out the steamed fermented pork ribs, sprinkle with chopped green onion, and serve.
Carrot Fried Meat
Materials: 300g carrots, 200g pork belly, salt, soy sauce, ginger, 2 cloves of garlic, blended oil, sugar.
practice
Slice the washed carrots for later use. The thickness of carrot slices is moderate, about 1mm, too thick is not easy to ripen, too thin is not delicious.
Slice the pork belly, cut some ginger and garlic slices for use.
Put a little oil in the pot. After the oil is hot, add shredded ginger and garlic slices and stir-fry until fragrant. Add pork belly and stir-fry for discoloration. Then add carrots and stir-fry.
You can easily crush the carrots with a spatula and serve.
Homemade water spinach
Minced garlic and shredded red pepper
Wash the spinach and set aside
Heat oil in a hot pot, put garlic paste and red pepper shreds
After sauteing, put the water spinach rhizomes
After stir-frying, add the leaves, add salt and stir-fry evenly
Fried Chicken Gizzard with Chili
practice:
Clean the chicken gizzards, cut them into thin slices, add minced ginger, red chopped peppers, and cooking wine to marinate for about 20 minutes;
Wash the long green peppers, remove the seeds and cut them into sections, and slice the onions, ginger and garlic;
Heat the oil in a hot pan. After the oil is hot, add pepper, ginger, green onion and garlic to fry until fragrant;
Put the marinated chicken gizzard slices and stir-fry until broken;
Add green peppers and stir fry, add a little dark soy sauce, fry until the green peppers are broken, add a little salt and drizzle a little sesame oil.
Fried yuba with pork belly
Ingredients: pork belly, yuba, green and red pepper, a little soy sauce, onion, ginger, minced garlic, salt, sugar
practice:
Heat the pot first, put a spoon of cold oil, put the pork belly slices after heating, simmer on medium heat until the butter basically oozes out of the corners, stir fry with a little soy sauce, put onion, ginger, minced garlic;
After fragrant, put the side dishes, turn to high heat, slightly adjust the salt and sugar; then add the yuba, and stir-fry until the vegetables are broken.
Fried Pork with Tea Tree Mushroom
Ingredients: 300 grams of fresh tea tree mushroom, 50 grams of pork belly, 6 grams of dried chili, 20 peppercorns, 5 grams of ginger, 2 cloves of garlic, appropriate amount of black cooked sesame, 15 grams of spicy sauce, 3 grams of salt, 3 ml of dark soy sauce, 3 sugar gram, sesame oil 3ml
practice:
Prepare all the raw materials; wash the tea tree mushrooms, remove the old roots, soak them in light salt water for a while, and cut the pork belly into 0.3 cm thick slices.
After soaking, rinse the tea tree mushrooms with water, drain, and break them into inch pieces by hand. Pour water into the wok to boil, add the tea tree mushrooms, when the water boils again, remove the tea tree mushrooms and drain the water.
Pour oil into a hot pot, heat it over low heat, add chopped bean paste and fry the red oil, add sliced ginger, garlic, Chinese prickly ash, dried peppers and fry until fragrant, add sliced pork belly, Sauté on medium-high heat until the meat turns white.
Add the tea tree mushrooms and fry until they are broken, add salt and sugar to fry to taste, pour in the dark soy sauce to color; finally pour in; sesame oil, sprinkle a small handful of black sesame seeds, and serve on a plate.
Duck with tangerine peel
Ingredients: 1 duck; 10 grams of dried tangerine peel; 30 grams of rock sugar; 1 tablespoon of cooking wine; 5 slices of ginger; 4 cloves of anise; 1 teaspoon of cumin; 2 small pieces of cinnamon; key, spoon;
Practice: 1. Wash the duck and chop it into small pieces, boil the water in the pot, blanch the duck pieces, remove and wash. The required spices anise, cumin, cinnamon, dried tangerine peel, ginger, crushed rock sugar are ready. Put the washed duck pieces in a pot of cold water, add anise, cumin, half of dried tangerine peel, cinnamon, ginger, and bring to a boil. After boiling, add cooking wine and turn to medium heat for 20 minutes. Remove the duck meat and drain the water. Put oil, crushed rock sugar in a pot and heat on low heat.
- Stir continuously while adding, until the rock sugar is brown. Add the remaining half of dried tangerine peel and duck pieces, stir fry evenly. Add 1 small bowl of water, light soy sauce, and dark soy sauce and simmer for 20 minutes on medium-low heat until the water is dried up, then serve.
Steamed Pork Ribs with Tempeh
Material: appropriate amount of pork ribs, appropriate amount of cornstarch, appropriate amount of cooking wine, appropriate amount of raw soy sauce, appropriate amount of dark soy sauce, appropriate amount of pepper, appropriate amount of garlic, appropriate amount of bean drum, and appropriate amount of sugar;
Practice: 1. First cut the ribs, wash and drain the water for later use. Then cut the bean drums, garlic, and peppers for later use. Add a small spoonful of cornstarch, about the size of a coffee spoon. Then stir well.
Add an appropriate amount of cooking wine, about a teaspoon, mainly to remove the taste of the ribs, and then stir well. Then add light soy sauce, dark soy sauce, and sugar in sequence. The light soy sauce should probably be drenched over the ribs, and the old soy sauce is as shown in the picture, a little is good, mainly for coloring.
Then add chili, this chili sauce is very similar to freshly chopped chili, and a little spicy, delicious! If you don't have it, you can use chili pepper instead, it's just as delicious! Add the chopped beans and garlic and mix well.
After stirring, it can be steamed. I steam it in a rice cooker for about 15 minutes. If you use a pot to steam, put it down and steam it after the water is boiled, about 8-10 minutes! Look at the specific amount. It's out! It is fragrant and can definitely kill two bowls of rice. Come and try it! Simple and convenient.
Pork Belly Dry Pot Tea Tree Mushroom
Ingredients: pork belly; tea tree mushroom; side dish; green pepper; seasoning; ginger; garlic; dried chili; soy sauce; salt; chicken essence; oil
practice
Slice pork belly, finely chop ginger and garlic, shred green pepper, and soak tea tree mushroom in water in advance.
Heat oil in a hot wok, add the pork belly and stir-fry until slightly charred, add soy sauce and stir-fry, then leave the oil and remove the pork belly for later use.
Pour another part of the oil into the pot, add ginger, garlic and dried chili to fry until the oil is hot.
Then add in the tea tree mushrooms and salt and stir fry. The tea tree mushrooms should be fried for a little longer. The tea tree mushrooms are foamed and contain moisture inside, so fry the water to dryness.
When the tea tree mushroom is about to be fried, add the pork belly, shredded green pepper, and chicken essence and stir-fry for about 2 minutes, and then the pan is ready.
Old Beijing Fried Sauce Noodles
Ingredients: 200 grams of pork, 40 grams of sweet noodle sauce, 20 grams of soybean paste, onion, carrot, cucumber, bean sprouts, red pepper, salt, oil
practice:
Wash and shred carrots, cucumbers, red peppers, bean sprouts, and scallions.
Cut the pork into small cubes, start the pan, pour in the oil, pour the chopped green onion into the pan and sauté until fragrant, then add the pork cubes and stir-fry.
After frying the oil, add a tablespoon of sweet noodle sauce and soybean paste, add some salt and stir fry until it thickens.
Take another pot, boil the water, put the noodles into the boil, remove them and put them in a bowl, then put the side dishes into the boiling water and blanch them, and place them on the noodles.
Finally, put the fried fried sauce on the surface and mix well.
Peanut Crispy Pork Ribs
Ingredients: 50g spicy peanuts, 250g ribs, 5 cloves garlic, 1 tablespoon cooking wine, 2 tablespoons soy sauce, 15g corn starch, 1/4 teaspoon fine sugar, 1/4 teaspoon salt
practice:
Wash the ribs, drain the water fully, pour in soy sauce, cooking wine, and sliced garlic, stir well, wrap with plastic wrap, and marinate for more than 3 hours;
Pick out the garlic slices in the ribs, sprinkle with starch, and rub with your hands evenly;
Heat the oil in a pot, the oil temperature is 60%, put in the ribs and fry for 20 seconds, change to low heat and continue to fry for 1 minute, remove and drain the oil, continue to burn the oil to 90% hot, put in the ribs again and fry for 20 seconds, Remove and drain the oil for later use;
Put a little oil in the wok, add the garlic slices picked out from the ribs and saute until fragrant, add the ribs and stir fry;
Sprinkle a little sugar and continue to stir fry for 1 minute;
Crush the spicy peanuts with a rolling pin, pour them on the ribs, and stir evenly.
Crispy bamboo shoots with garlic sprouts
Cut the ingredients and wash them well. Use eggs and flour for the meat, set aside for use, and sit in oil. First, smooth the meat, make the crispy bamboo shoots and the fungus together, until the oil comes out.
Put a little oil in the pot, fry the garlic sprouts until fragrant, pour in the main ingredient, spray vinegar and dark soy sauce, stir well
Pork Belly Dry Pot Tea Tree Mushroom
Ingredients: pork belly; tea tree mushroom; side dish; green pepper; seasoning; ginger; garlic; dried chili; soy sauce; salt; chicken essence; oil
practice
Slice pork belly, finely chop ginger and garlic, shred green pepper, and soak tea tree mushroom in water in advance.
Heat oil in a hot wok, add the pork belly and stir-fry until slightly charred, add soy sauce and stir-fry, then leave the oil and remove the pork belly for later use.
Pour another part of the oil into the pot, add ginger, garlic and dried chili to fry until the oil is hot.
Then add in the tea tree mushrooms and salt and stir fry. The tea tree mushrooms should be fried for a little longer. The tea tree mushrooms are foamed and contain moisture inside, so fry the water to dryness.
When the tea tree mushroom is about to be fried, add the pork belly, shredded green pepper, and chicken essence and stir-fry for about 2 minutes, and then the pan is ready.
Fried Fungus with Parsley
Material: black fungus, parsley, garlic, red pepper
practice
Prepare garlic, red bell pepper and parsley, soak the fungus, and blanch the water to stop it.
Put oil in the pot, heat on low heat, add garlic and fry until fragrant.
Add shredded red pepper and celery, add sugar and vinegar, and stir fry over high heat.
Finally, add the fungus, sprinkle with salt and stir-fry evenly. Take out of the pot.
Spicy Duck Feet
Ingredients: duck feet, cooking wine, dark soy sauce, light soy sauce, five-spice powder, pepper powder, sesame oil, minced ginger, minced green onion, pepper powder, salt, vinegar
practice:
Wash the duck feet, put water in the pot, pour cooking wine and salt to boil, add the duck feet and cook for 5 minutes
Put the cooked duck feet in cold water to cool down
Make marinade with dark soy sauce, light soy sauce, five-spice powder, pepper powder, sesame oil, minced ginger, minced green onion, pepper powder and salt
Pour the vinegar into the pot and boil, pour it into the marinade and mix well
Pour the marinade into the duck feet, mix well, and put it in the refrigerator to marinate for a day.
Fried Snow Peas with King Oyster Mushrooms
Ingredients: snow peas; king oyster mushroom; red pepper; chicken essence; salt; a little sugar; soy sauce; minced ginger; minced green onion
practice:
Pick and wash the snow peas, blanch them in water, and immediately put them in cold water for later use. Slice the king oyster mushrooms, and cut the red pepper into pieces.
Put a small amount of oil in the pot. After the oil is hot, add the minced ginger and green onion, then add the king oyster mushrooms, and fry slowly over a low heat until soft.
Add the boiled pork liver. Snow peas and red pepper pieces, stir fry quickly, add salt, sugar, soy sauce and stir fry evenly, and finally add chicken essence.
Hot and sour duck blood
Ingredients: 2 pieces of duck blood, 2 tablespoons of Pixian bean paste, a pinch of prickly ash, a pinch of dried peppers, 3 garlic cloves, a small bowl of sauerkraut, a little shredded ginger
practice:
Heat oil and sauté ginger and garlic slices until fragrant, add dried chili, pepper and bean paste and fry until fragrant.
Add sauerkraut, duck blood, add water and simmer. Cook until the duck blood is piping hot, add salt to taste.
Sprinkle a little coriander and garnish with pepper.
Ribs with Tomato Sauce
Ingredients: ribs, ginger slices, green onions, cooking wine, salad oil, dark soy sauce, light soy sauce, white sugar, white sesame seeds
practice
Boil water in a pot, put ribs in cold water, add ginger slices, green onion knots, cooking wine.
After boiling, skim off the blood foam, add enough water, bring to a boil, turn to low heat and simmer for about 30 minutes, remove and control the water.
Pour two tablespoons of light soy sauce, one tablespoon of dark soy sauce, and two tablespoons of cooking wine into a large bowl, pour in the pork ribs, and marinate for about 20 minutes.
Heat the oil in a pot. You don’t need too much oil. Heat the oil to 70% hot, fry the marinated ribs until golden brown on both sides.
Fried ribs, remove and control oil. Pour the marinated sauce into the pot, a small bowl of water, two tablespoons of tomato sauce, and stir well.
Pour in the ribs and bring to a boil over high heat. Sprinkle with white sesame seeds, chopped green onion, and serve.
Stir-fried ham with water bamboo
Ingredients: water bamboo, ham, garlic, onion, oil, salt, oyster sauce, chicken powder
practice:
Wash and cut the water bean sprouts into strips, cut the ham into strips, cut the shallots into sections, peel the garlic cloves and smash them into pieces.
Put a little oil in a hot pan, add garlic and onion and saute until fragrant.
Pour over the ham strips and water bean sprouts and stir-fry until softened.
Add a little water and stir-fry for 1 minute, then add chicken powder, salt, oyster sauce, and scallions and stir-fry evenly.
Garlic Bone
Ingredients: pork ribs, hoisin sauce, sand tea sauce, dark soy sauce, light soy sauce, oyster sauce, monosodium glutamate, sugar, dried chili, minced garlic
practice:
Cut the pork rib into 12 cm long pieces, rinse with clean water to remove the blood. Marinate with seasonings (hoisin sauce, sand tea sauce, dark soy sauce, light soy sauce, oyster sauce, monosodium glutamate, sugar) for more than 2 hours.
Heat the oil to 20% heat, put the ribs into the pot, fry the oil temperature from low to high slowly, until the ribs are mature and the skin is crusted, take out and drain the oil.
Add minced garlic and dried chili to the pot and stir-fry until fragrant, then add the ribs and stir-fry for a while, add seasonings, and place in a pot.
Fried Pork with Oyster Mushroom
Practice 1. Wash and tear the oyster mushrooms. Use both hands to squeeze the water out of the mushrooms.
Sliced meat, sliced onion, sliced ginger and garlic.
Put the meat in a bowl, pour in soy sauce, salt and five-spice powder and marinate for 5 minutes.
Cut celery and garlic sprouts into sections.
Pour in some oil and heat it up, add the pork slices and stir fry.
Add onion, ginger and garlic and saute until fragrant.
Pour in the celery and garlic sprouts, add salt, soy sauce and five-spice powder. stir fry.
Pour in the mushrooms and stir-fry for a few minutes, then simmer for 5 minutes.
Stir fry for a few more times.
Sauce mandarin fish
Ingredients: 500 grams of mandarin fish, 100 grams of eggs, 50 grams of vegetable oil, 10 grams of sesame oil, 15 grams of cooking wine, 5 grams of sugar, 3 grams of vinegar, 10 grams of sweet noodle sauce, 2 grams of pepper, 20 grams of starch (corn), 2 monosodium glutamate gram, scallion oil 10 grams, salt 3 grams
practice:
Kill the mandarin fish, remove the scales, internal organs, gills, chop off the head and tail, slice the fish belly and clean the fish, change the knife into willow-shaped slices, add cooking wine, refined salt, pepper, monosodium glutamate with the head and tail, mix well and marinate to taste;
Put starch in a bowl and add water to make wet starch for later use;
Knock the eggs into a bowl, add refined salt and starch and mix well to form an egg paste;
Fill the wok with oil and heat it to 60% heat, dip the fish head and fish tail into the starch and fry them in the oil pan until crispy and pick up;
Dip the fish fillet into the egg batter and fry it in the oil pan until golden brown, remove and control the oil;
Put the fried fish head, fish tail and fish fillet into a whole fish shape on the plate;
Heat the scallion oil in the wok, add the sweet noodle sauce and fry for a while, add water, sugar, vinegar, refined salt and monosodium glutamate to boil;
Thicken with wet starch, drizzle with sesame oil, and pour over the fish.
Oyster Sauce with Purple Eggplant
Ingredients: 2 purple eggplants, 3 teaspoons of oyster sauce, 1 teaspoon of sesame oil, 5 grams of white sesame seeds, appropriate amount of salt, 3 garlic
practice
Prepare the ingredients
Minced garlic
Wash and peel the purple eggplant
After peeling the purple eggplant, cut into small pieces
Add a pinch of salt to taste
Put the purple eggplant on the steaming plate, sprinkle with minced garlic, cover the pot and steam for 15 minutes
After 15 minutes, remove the steamed eggplant and add 1 tsp sesame oil to taste
Add 3 tsp oyster sauce to taste
Add 5 grams of white sesame seeds and a little spring onion to taste
Mix all the seasonings evenly
Roasted Eggplant Strips with Shredded Pork and Pepper
Ingredients: 2 eggplants, 4 sharp peppers, 100 grams of pork, onion, ginger, appropriate amount of oil and salt, 2 cloves of garlic, 1/2 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, appropriate amount of water and starch
Practice: 1. Remove the stems of the eggplants and peppers, wash them, cut the eggplants into strips slightly thicker than chopsticks, put the eggplants in a large bowl, add a little salt, mix well, marinate for 10 minutes, and then drain , so that the eggplant will not absorb too much oil when frying, and it is easy to fry.
Cut the pork into shreds, cut the peppers into shreds, heat the pot with oil, add the eggplant strips and stir-fry, stir-fry the eggplant strips to soften slightly, set aside for later use, add chopped green onion, fry minced ginger until fragrant, then add Add the shredded pork and stir fry until the shredded pork turns white, pour in the cooking wine, dark soy sauce, and light soy sauce and stir-fry evenly, stir-fry the shredded pork to color.
Add the eggplant strips and stir fry evenly, add half a bowl of water, and then add a little salt. Salt should be added less or not. Salt has been added during pickling. Bring to a boil over high heat, and turn to medium and low heat to cook for flavor.
When heated until there is a little soup left in the pot, add shredded peppers and minced garlic and stir-fry evenly, pour in an appropriate amount of water and starch to thicken, heat until the soup becomes thick and the soup is all wrapped around the ingredients. Fire, take out the plate.
Stir-fried Green Peppers with Watercress
Materials: 100 grams of green peppers, 150 grams of wild rice, 4 grams of minced ginger, 4 grams of salt, 8 grams of oil, 8 grams of vegetable and fruit powder
practice
Peel and shred water zucchini, shred green pepper
Add oil to the pot and fry minced ginger until fragrant
Then add the water bamboo and stir fry for a while
Stir fry until the water bean is soft, add the green vegetables and stir fry evenly
Add salt and vegetable and fruit powder and stir well
Bitter Gourd with Eggplant Sauce
Material: eggplant, bitter gourd, green and red pepper, garlic,
practice:
Wash and cut the eggplant, bitter gourd and chili separately, and dice the garlic. Heat oil in a pan, saute garlic until fragrant. Pour in the eggplant and fry until the eggplant is translucent.
Pour in the bitter gourd and stir fry until soft. Add green and red peppers, add salt and stir fry. Put about two tablespoons of water, add in soy sauce, oyster sauce, chicken powder, stir well and serve.