Simply share the detailed methods of 34 dishes, and they will taste great as soon as you learn them. Let's try them together
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!
Cane pepper chicken
Ingredients: Two whole chicken legs, a total of about 500g, a piece of ginger, two tablespoons of green pepper (fresh is best), two or three tablespoons of millet pepper/chaotian pepper (red), two or three tablespoons of millet pepper/chaotian pepper (green) , 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, a little white pepper, two or three tablespoons of pepper oil, salt, chicken essence, ice cubes, two tablespoons of cooking oil, cool and boiled
The practice of rattan pepper chicken (heavy taste of Jianghu dishes)
Finely chop millet peppers (cutting with scissors will be more beautiful), it is best to use green and red peppers in half for the sake of appearance. Wash the chicken legs and soak them in cold water for an hour to remove the blood
Add cold water to the pot to cover the two fingers of the chicken legs, add cooking wine and ginger slices to cover the pot, bring to a boil, then turn to medium heat and cook for 5 minutes, then turn off the heat and simmer for 8 minutes. (The time will change due to the weather and the condition of the pot. Please adjust as appropriate. It is nothing more than prick it with chopsticks and look at it. If it is not cooked, it will be boring for a while.)
Immediately immerse the chicken thighs in ice water until the chicken thighs are completely cool (it can maintain the tenderness and firmness of the chicken thighs, and the skin is also crispy)
Sprinkle most of the chopped millet peppers with a thin layer of salt and marinate them for a few minutes, so that it is easy to adjust the spicy taste (you can see that the dry millet peppers ooze a little water) (I didn't buy green ones… ...had to use all red)
Heat the ordinary cooking oil in the pot, turn off the heat, pour in the peppercorns and shovel out (the fresh green peppercorns are the best, but unfortunately there are no such seasons, so the dried green peppercorns are used)
Cut the cooled chicken thighs into thin pieces, okay?
Mix the oiled green peppercorns, millet peppers, salt, chicken essence, a little white pepper powder, two tablespoons of light soy sauce, two or three tablespoons of peppercorn oil, add cool white pepper and mix well. The final seasoning sauce should just cover the chicken pieces. You can taste the saltiness of the dish, it is a little saltier than the usual dish, I personally feel that it is about 1.3 times that of the usual dish)
The chicken pieces are neatly coded into the seasoning sauce, sprinkled with the remaining millet peppers for decoration, sealed and placed in the refrigerator for two or three hours to taste.
Shredded King Oyster Mushrooms
Ingredients: 3 king oyster mushrooms, 1 shallot, 2 slices of ginger, 2 cloves of garlic, 2 millet peppers, 2 tablespoons of sesame oil, 1 tablespoon of fresh soy sauce, 1 teaspoon of rice vinegar, 1 teaspoon of sugar, and appropriate amount of salt ( Please adjust the seasoning according to your own taste)
The practice of shredding king oyster mushrooms
Clean the king oyster mushrooms, steam them in a steamer over high heat for 8-10 minutes, or put them in the upper drawer while the rice cooker is cooking. When the rice is ready, the king oyster mushrooms are also steamed; , ginger, garlic mince, millet pepper cut into small circles for use.
Take out the steamed king oyster mushroom and let it sit for a while. When it is not hot, tear the king oyster mushroom into small strips of about the same thickness.
Put the torn king oyster mushrooms on a plate, put onion, ginger, minced garlic and millet pepper, pour in seasonings (sesame oil, fresh soy sauce, rice vinegar, sugar, salt) and mix well.
Fragrant lotus root slices
Ingredients lotus root, celery, cooked peanuts, salt, sugar, soy sauce, balsamic vinegar, oil chili, pepper, dried chili, sesame oil
Process 1. Blanch the celery and let it cool for later use, blanch the lotus root slices and let it cool for later use, and pour in the fried fragrant pepper and chili in the wok.
Put lotus root slices and celery in a bowl, add sugar and salt, mix well, then add light soy sauce, balsamic vinegar, and oil pepper.
Pour in the fried Sichuan pepper oil and mix it evenly. Serve on a plate and sprinkle with cooked peanuts.
Tofu with shallots
Ingredients Tofu, shallots, delicious light soy sauce, sugar, vinegar, sesame oil, mirin
Process 1. Delicious light soy sauce + vinegar + sugar + sesame oil + mirin to make a sauce.
Wash the shallots and cut them into chopped green onions.
Open the package of lactone tofu and buckle it on the plate, and then use a knife to cut into thick slices on the plate. Pack up into a center portion.
Put it in the refrigerator for 30 minutes, or longer. Before eating, control the water in the plate, drizzle the sauce, and sprinkle with chopped green onion.
Kung Pao King Oyster Mushroom
Material: 1 king oyster mushroom, 50g peanut, appropriate amount of onion, ginger and garlic, 10 peppercorns, 1 teaspoon sesame oil, 20g dried red pepper, 2 tablespoons sugar, 1 tablespoon vinegar, 1 teaspoon salt, 1 teaspoon starch, Oil 500ml.
practice:
Wash the king oyster mushrooms and cut them into small pieces, coat with dry starch.
Fry the peanuts and let them cool, then change the onion, ginger and garlic into a knife.
Pour the oil into the pot and heat it to about 180 degrees, then fry the king oyster mushrooms in the pot until it floats and remove the oil.
Pour out the oil and leave a little base oil, add the onion, ginger and garlic to the mushrooms, pour in the seasoned juice and peanut quick-fire juice.
poached fillet
Ingredients: 100 grams of salmon, 200 grams of lettuce.
Production Method:
Wash the Norwegian salmon, slice it, and soak it with a little cooking wine.
Put the oil in the pot. After the oil is hot, put the salmon fillets in it for a while.
Pour the sauce into the pot and bring to a boil.
After washing the lettuce, tear it into small pieces and put them in a bowl.
Place the salmon fillets on top of the lettuce and pour over the boiled seasoning sauce.
Farmhouse Fried Pork
Ingredients: pork belly, Chaotian pepper, sharp pepper, oil, salt, garlic, cooking wine, soy sauce
Practice: 1. Wash the pork belly and cut it into thin slices, wash the sharp peppers and Chaotian peppers and cut them into strips diagonally. Peel the garlic and cut into slices for later use.
Put a little oil in the pot. When the oil is warm, add the pork belly slices and stir-fry. When the fatty oil of the pork belly is simmered and the meat is slightly curled and turns golden brown, add cooking wine and soy sauce and stir-fry for a while. .
Finally pour in the sliced garlic and green and red peppers, continue to stir fry for 2 minutes, season with salt and serve.
Green pepper deboned meat
Material: 600 grams of pork fan bones, 200 grams of green peppers. 50 grams of rapeseed oil, 10 grams of garlic, 5 grams of lake wine and salt, 100 grams of bone broth, and 1 gram of pepper.
practice:
Rinse the fan bones with water to remove the blood, put them into a pot of clean water and cook them until the meat is cooked (the bones can be simmered in soup and then used as a plate decoration), tear them into small pieces; wash the green peppers and cut them into circles.
Heat the oil in the pot, sauté the garlic and rice until fragrant, add the deboned meat, green pepper rings and stir-fry, cook in the wine of the lake, add salt to taste well, put the bone broth and simmer until dry, add the pepper and you’re good to go
hot and sour radish
Ingredients: One radish
Ingredients: salt, red pepper, sugar, vinegar (over noodles)
practice:
A radish is ready
Wash and peel the radish and cut it into strips (you can also not remove the skin according to your own preference), chop the peppers for later use
Marinate the sliced radishes with edible salt for 10-15 minutes and wash them with water
Put the washed radishes in a container, add chopped peppers (put peppers according to your own taste, you must not leave them), add an appropriate amount of white vinegar, and sugar (I put about 6 spoons, according to your own preferences , must not let go)
Stir-fried Peas with Mushrooms
Ingredients: 300g peas, 8 dried shiitake mushrooms, 3g pepper powder, 5g salt, 15ml water starch, salad oil, red pepper diced
practice:
Wash the dried shiitake mushrooms, soak them in warm water, and cut them into cubes slightly larger than peas. Set aside the water in which the mushrooms are soaked, do not throw them away.
Put the frying pan on the fire, pour in the right amount of oil, heat it to 70% over medium heat, add the pepper powder and fry until fragrant.
Add in diced mushrooms and peas and stir fry evenly.
Pour in appropriate amount of mushroom water, cover and simmer for 5 minutes.
Add salt, pour in water starch, stir fry evenly and serve, and finally sprinkle a little red peppercorns to garnish.
Lamb and Radish Soup
Ingredients: mutton, white radish, ginger, green onions, cooking wine, salt, shallots
practice:
Buy a large piece of fresh lamb chops, let the store cut them off, take them home and clean them, put them in a pot with cold water, add cooking wine, white radish, green onions, and ginger to blanch.
Cook for 3-5 minutes until foam is formed. As shown in the picture, remove the mutton, clean it, and control the moisture.
Put the mutton in a casserole, add a large pot of water, add ginger slices, pour in two spoons of cooking wine, bring to a boil over high heat, and cook over low heat for an hour.
When cooking the mutton, prepare a white radish, scrape the skin off, and cut it into small pieces for later use.
Pour in the white radish, add two tablespoons of salt, cook for another half an hour, the mutton and white radish soup is cooked, and finally add some shallots to garnish.
Secret Beef Jerky
Ingredients: beef shank, soy sauce, sugar, five-spice powder, chicken essence, cooking wine, pepper, aniseed
practice
Cut into small cubes along the shredded pork, blanch the meat with water, and skim off the foam
Season with three spoons of soy sauce, one spoon of sugar, five-spice powder, chicken essence, cooking wine, pepper and aniseed
Put some water in the beef, just cover the meat. Simmer on medium heat for half an hour, remove when the soup is almost dry.
Microwave on high for 5 minutes, take out and turn over for another 5 minutes
Pickled Chicken Gizzards
Ingredients: Chicken gizzards, wild peppers, pickled peppers, green onions, oil, salt, ginger slices, green peppers;
practice
Cut the chicken gizzard slices with a knife and make a cross on the chicken gizzard slices. After cutting, marinate them with cooking wine and white pepper for a while, then boil them in boiling water until they change color and remove them immediately. Cut wild peppers, pickled peppers, and green onions into small pieces, cut ginger slices, and cut green peppers.
Heat oil in a hot wok, add green onions, wild peppers, pickled peppers, and ginger slices and stir-fry until fragrant, try to fry as much as possible to force out the taste in the pickled peppers.
Pour green peppers into the pot and stir-fry for 30 seconds. Add the chicken gizzards that have been watered and pay attention to high fire. Be sure to stir-fry on high heat. At this time, add chicken essence and light soy sauce to season and remove.
Kung Pao Chicken
Ingredients: Chicken breast, peanuts, carrots, McCormick Kung Pao chicken seasoning, starch, cooking wine, oil, dried red peppers
practice:
Cut carrots into large cubes.
First pat the chicken breast loose with a knife, then cut into cubes.
Add 15 grams of starch and No. 15 cooking wine and stir well.
Fry the peanuts for later use.
Fry diced carrots in a pan.
Add McCormick Kung Pao chicken seasoning to 60 grams of water and stir well.
Heat the oil pan, stir-fry the red pepper until fragrant, add in the chicken, and stir-fry evenly.
Pour in the well-stirred sauce, stir fry evenly, and then collect the juice on high heat.
Pour in the fried peanuts and diced carrots, stir fry evenly and serve.
Vegetarian Fried Fresh Mushrooms
Materials: 200 grams of fresh mushrooms, one green pepper, an appropriate amount of onion, two cloves of garlic, and one spoon of soy sauce.
Practice: 1. Rinse the fresh mushrooms with water and drain the water.
Slice the peppers and onions separately, and slice the garlic.
Fill the wok with oil, heat it to 40% heat, pour in the fresh mushrooms and stir-fry, stir-fry for about 3-5 minutes, stir-fry until the fresh mushrooms become soft, add the garlic slices and sauté until fragrant, at this time the moisture in the mushrooms Gradually dry up.
Add the peppers and stir-fry for a while, add the soy sauce and stir-fry well. Finally, add the onion slices and stir-fry well, then turn off the heat.
Stir-fried Shredded Pork with Garlic
Ingredients: Pork, Garlic Moss, Vegetable Oil, Salt, Chicken Essence, Onion, Ginger, Garlic, Soy Sauce
practice:
Cut the lean meat into shreds, add rice wine, drop a few drops of water, add light soy sauce, add dark soy sauce, and stir in one direction to make the shredded meat absorb water. Add cornstarch, mix well, add 2 tsp peanut oil, mix well and marinate for 5 minutes.
Cut the ginger and garlic into pieces, cut the green and red peppers into shreds, wash the garlic moss and cut them into sections, put the oil in a hot pan, after the oil is warm, add the ginger and garlic foam to fry until fragrant, put in the shredded pork, slide it over high heat and remove it. Meat.
Use base oil, add garlic moss to cook a little water, until the garlic moss is broken, add green and red pepper shreds and stir well, add sugar, soy sauce, then try to add some salt, add smooth shredded pork, and stir fry evenly. Out of the pan.
Stewed Yam and Oxtail Soup
Material: 1 yak tail, 400 grams of yam, appropriate amount of pepper, 1 star anise, appropriate amount of salt, appropriate amount of water
practice:
1 yak tail, 400 grams of yam, appropriate amount of Chinese prickly ash, 1 star anise, appropriate amount of salt, and appropriate amount of water.
Clean the oxtail and cut it into sections according to the joints.
Put it in a pot, add water, put it on the fire, and bring it to a boil.
Boil for a few minutes, until all the blood comes out.
Remove the oxtail and discard the soup.
Then pour the oxtail into the pressure cooker, add pepper star anise and some water,
Cover the lid, put the upper pressure valve on, and cook on high heat for 40 minutes after the pressure cooker is steamed.
After turning off the heat, wait until the air pressure is exhausted, remove the oxtail, and discard the soup again.
Pour the oxtail into the pot again, add some water and bring to boil.
While cooking the oxtail, wash and peel the yam and cut into hob pieces.
When the water in the pot boils, add the yam,
Cook until the yam is cooked through, season with a pinch of salt.
Serve in a bowl and garnish with coriander leaves.
Using oxtail with yam that nourishes the spleen and lung can strengthen the spleen and kidney, nourish qi and blood, replenish the essence, strengthen the body, nourish the face and improve immunity.
Discarding the soup twice naturally removes most of the oil, and then cooks it with the yam to have this clear and fresh soup with strong meat flavor, but not greasy.
steamed fish steak
Ingredients: fish steak, onion ginger garlic, steamed fish soy sauce, salt, pepper, cooking wine, cooking oil
practice
Mince the garlic and ginger, slice the ginger, cut the green onion into sections, and cut the green onion and chopped green onion to slice the fish fillet. Divide the ribs into small pieces, keep the abdomen connected, add salt and cooking wine to steam the fish with soy sauce and pickle with minced garlic and ginger.
Shape the marinated fish steak and place it on a plate. The plate can be covered with sliced ginger and green onion.
Steam the cage with the water already open for eight minutes. After the pot is boiled, pour the steamed fish soy sauce again,
Take another pot, heat the oil, pour it on the fish steak and stir fry.
Serve with chopped green onion.
Grilled Yellow Croaker with Green Onions
Ingredients: Yellow croaker, green onion, ginger, salt, light soy sauce, cooking wine, and vinegar in appropriate amounts.
Practice: 1. Clean the yellow croaker, hit the flower knife, sprinkle with a little salt, marinate for half an hour, cut the onion into sections, and slice the ginger for later use.
In a hot oil pan, add pickled yellow croaker, fry both sides until golden brown, add ginger slices and green onions, pour in soy sauce, cooking wine, vinegar and a small glass of water for later use.
Slowly simmer on low heat until the water is almost dry and ready to serve. Sprinkle with a little shallot and red pepper to 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.
Steamed Chicken with Mushrooms
Ingredients: 300g chicken wings, 120g fresh mushrooms, 100g soaked fungus, 200g ham, 1/2 tsp salt, 2 tsp soy sauce, 1/2 tsp cooking wine, 1/2 tsp pepper, 1/2 tsp sugar , 1/4 tsp monosodium glutamate, 2 tsp olive oil, 1 tbsp sesame oil, 2-3 slices ginger, 1 tbsp chopped green onion.
practice:
Wash the chicken wings, dry them, cut into two pieces. Wash and drain the shiitake mushrooms, cut into two horizontal slices (if the shiitake mushrooms are large and thick, you can slice 3-4 thick slices). Tear the soaked fungus into small buds.( All ingredients are about the same size)
Boil water in a pot, add the fungus and shiitake mushrooms, blanch for 3 minutes, remove and rinse with cold water, drain.
Put chicken wings, shiitake mushrooms and fungus into a large bowl, add salt, light soy sauce, cooking wine, pepper, sugar and monosodium glutamate, mix well, pour in olive oil, mix well and marinate for 30 minutes.
Cut the ham into 7mm thick slices, and cut each slice into four pieces.
Arrange all the ingredients in a deep bowl in the order of ''chicken wings-shiitake mushrooms-wood ear-ham slices-chicken wings'' (or arrange them at will).
After the steamer is boiled over high heat, put the bowl in and steam for about 13 minutes.
Take it out, sprinkle with chopped green onion, heat up sesame oil, pour it on the chopped green onion, and serve
Fried King Oyster Mushrooms
material
2 king oyster mushrooms, 2 eggs, 200 grams of starch, a little salt (adjust according to personal taste), a little pepper, 1 spoon of chili powder, and 1 spoon of sesame seeds.
step
Wash the king oyster mushrooms first, cut them into finger-length pieces, and then tear them into strips by hand, so that it is easier to taste;
Break the eggs into a large bowl, scoop in the starch, a little salt and pepper, and stir to form a batter;
Pour in the king oyster mushrooms, stir evenly, and coat each one with the batter;
Heat up the wok, pour a little more oil, when it is warm, put in the king oyster mushrooms and fry them until light golden;
Remove and drain the oil, after frying all of them, heat the oil and pour it all in and fry again until golden brown.
Drain the oil and you can take it out of the pan!
Sprinkle with your favorite sesame seeds and chili powder and serve!
Steamed Fish Head
raw material:
10 fish heads, 150 grams of water-fat vermicelli, 60 grams of five-spice rice noodles, homemade chili sauce, minced ginger, chopped green onion, salt, soy sauce, rice wine, pepper, monosodium glutamate, appropriate amount of salad oil, and some appetizers.
Method:
Cut the fish head into two pieces with a knife and clean, add chili sauce, soy sauce, minced ginger, rice wine, monosodium glutamate and five-spice rice noodles to the bowl and mix well.
Mix the water-fat vermicelli with soy sauce, chili sauce, salt, monosodium glutamate and salad oil, put it on the bottom of the plate, put the fish head on it, steam it in the cage and take it out. Finally, sprinkle chopped green onion and pepper over the fish head, and serve hors d'oeuvres in the surrounding containers.
Crispy bamboo shoots with green peppers
Ingredients: winter bamboo shoots, green peppers, green onions, peppers, peppers, Erguotou, soy sauce.
practice
Clean the green peppers and winter bamboo shoots and cut them into hob pieces.
Stir-fry the peppercorns and remove them, saute the dried peppers and green onions until fragrant.
Stir fry the winter bamboo shoots, add in Erguotou and light soy sauce.
Finally, add green peppers, season with salt and serve
Multigrain Braised Pumpkin
Ingredients: old pumpkin, red kidney beans, gorgon, green beans, corn kernels, vegetarian soup, salt, mushroom essence, cornstarch water, sesame oil
practice:
Wash and peel the pumpkin, cut it into pieces, steam it in a steamer and take it out;
Pour water into the pot and bring to a boil, first pour in the gorgon and green beans and blanch, then pour in the corn kernels and red kidney beans and blanch them out;
Take the pot, add a spoonful of vegetarian soup to boil, pour in the boiled ingredients, add appropriate amount of salt and mushroom essence, simmer for a while, thinly thicken and pour a few drops of sesame oil out of the pot and pour it on the pumpkin That's it.
Cold and crisp fungus
Ingredients: 20 grams of black fungus, 2 cloves of garlic, 1 dried chili, appropriate amount of coriander, a little pepper, 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of sesame oil, a little sugar, a little salt, some cooked white sesame seeds, olive oil appropriate amount;
practice
Prepare the crafting materials. The fungus is soaked in water, washed and torn into small buds. Mince garlic, chili and cilantro into small pieces.
Take a small pot and boil it with an appropriate amount of water, blanch the black fungus for about 1 minute, remove it, rinse with cold water to remove the mucus on the surface, drain and set aside.
Pour a little olive oil into the frying pan and heat it up, put the peppercorns to burst into fragrant, filter out the peppercorns, pour the hot oil on the minced garlic peppers and cook until fragrant, pour in the soy sauce, balsamic vinegar, salt and sugar and mix well to make a sauce.
Pour the seasoned sauce into the fungus, drizzle with sesame oil, add appropriate amount of coriander and white sesame and mix well.
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, fry slowly, sprinkle some water on it while frying (because I like a little softer)
Fried Pork with Spring Bamboo Shoots
Materials: dried bamboo shoots, pork, green onions, soy sauce, pepper, cornstarch, salt, sugar, monosodium glutamate, cooking wine, oil pepper.
practice
Soak the dried bamboo shoots in cold water for 30 minutes, then heat the water, remove from the heat, and continue to soak until the dried bamboo shoots become soft. Remove the shreds.
Cut the pork into 5 cm long shreds, marinate with soy sauce, pepper, cornstarch and cooking wine.
Heat the pot, add oil, then slide the shredded pork into the stir-fry and take out.
Fry the shredded bamboo shoots with the remaining oil in the pot, add a little salt, sugar, (oil chili) and stir fry, then add a little water to smother the shredded bamboo shoots.
When the water is dry, add back the shredded pork, stir-fry for a few times, sprinkle with a little MSG, and put the shallots out of the pot.
Fried Steak with Bitter Gourd
Materials: 450 grams of bitter gourd, 200 grams of steak. Chaotian pepper 5 grams. 5 grams of salt, 2 grams of monosodium glutamate, 3 grams of chicken essence, 3 grams of soy sauce, 1 gram of steamed fish and soy sauce, and 70 grams of lard.
practice
Cut the steak into 2cm long sections, blanch them in water and set aside.
Heat oil in a pot, stir fry ginger slices until fragrant, stir fry with pork ribs and dried yellow peppers, add broth, add salt, monosodium glutamate, and soy sauce and simmer until the ribs are deboned.
Remove the flesh of the bitter gourd, pickle the slices with salt, and squeeze out the excess water.
Braised vermicelli with sauerkraut and pork
Ingredients: 100 grams of pork belly, 100 grams of Northeast pickled cabbage, 75 grams of Northeast big skin, 4-5 slices of ginger, 60 grams of oil, 1 teaspoon of dark soy sauce, 1 teaspoon of cooking wine, 1 tablespoon of salt and half chicken essence and pepper
Practice 1: Soak the Northeast big skin in warm water at about 70 degrees for 7-8 minutes
2 pork belly cut into cubes
3 Northeast pickled cabbage, shredded
4 Remove the soaked large peel, rinse with cold water, and grab it with your hands to prevent sticking
5 Add oil to the wok, medium heat, add the pork belly and fry until it breaks, then add the ginger slices, stir-fry until fragrant
6 Add half a spoon of salt, dark soy sauce, cooking wine and cook until the meat is colored
7 Add the pickled cabbage and stir fry, then add half a pot of water, bring to a boil over high heat, then turn to low heat, and simmer until the water is reduced to 80% dry
8 |Finally add the peeling, add half a teaspoon of salt, stir fry evenly, if the color is not dark enough, add a small amount of dark soy sauce, and finally add a small amount of chicken essence pepper to taste, until the water is almost completely dry, take it out of the pot
steamed chicken
Ingredients: 1 chicken, 80 grams of fresh sand ginger, 80 grams of ginger, 3 teaspoons of fine sea salt
practice:
Wash and drain the bare chicken, be careful not to break the chicken belly, hollow out the chicken tail, and remove the blood clots and trachea.
Rub the chicken from the inside out with a teaspoon of salt
Be sure to knead evenly and knead slowly for five minutes
Chop the ginger and fresh sand ginger into coarse grains, add a teaspoon of salt and stir well
Stuff the mixed salt and ginger granules from the tail into the belly of the chicken, and let it stand and marinate for an hour
Put the marinated chicken into the baking pan, put it in the steamer and steam for 30 minutes. If you use a pot to steam, steam it for 25 minutes.
The steamed chicken is torn open with heat-insulating gloves and plastic gloves while it is still hot, placed on a plate, drizzled with chicken juice at the bottom of the plate, and garnished with coriander to complete
Pickled fish
Ingredients: black fish, sauerkraut, pepper, dried pepper, wild pepper, coriander, shallot, green onion, ginger
practice:
Separate the fish meat and fish bones, put the fish meat into a bowl and set aside.
Break eggs into a bowl, add starch, shredded ginger, scallions, pepper, salt, soy sauce, cooking wine, stir well with chopsticks, and marinate for about 10 minutes.
Put oil in the pot. After the oil boils, add wild peppers and stir fry. Then add fish bones and fish heads and stir fry. After frying for a while, add sauerkraut and stir fry together. Add some water and salt to the pot and cook for 20 minutes on high heat. left or right.
Remove the cooked sauerkraut and fish bones into a bowl.
Leave the soup in the pot, put the fish fillets in the pot and fish them out, then put them in a bowl filled with sauerkraut and fish bones.
Put oil in the pot. After the oil boils, add dry peppers and green onions to fry together, then add Chinese peppercorns and fry together. Pour the fried ingredients on the fish fillets.