32 delicious dishes to share, meat and vegetarian tastes are different, choose a few dishes and make them
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 indifferently 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!
Stir-fried Dried Tofu with Celery
Practice: 1. Peel carrots, wash and shred. Wash the black fungus and dried tofu separately and cut into shreds.
Remove the leaves from the celery, wash it, pat the stalk with the back of a knife, and cut into small pieces for later use. Heat oil in a pan, add celery and saute until fragrant.
Add in shredded carrot, shredded black fungus, and shredded tofu and stir-fry. Add salt, rice wine, chicken essence, pepper and stir well.
Grilled Chicken Wings with Pineapple
Ingredients: 250g chicken wings, 200g pineapple, half red pepper, 15g rock sugar, 1 teaspoon dark soy sauce, 1/4 teaspoon salt
practice
Cut the pineapple into square pieces about 1cm long, cut the red pepper into pieces, soak in light salt water, wash the chicken wings, and cut each into two halves
Boil water in the pot, put in the sliced chicken wings and blanch, then bring the water to a boil.
Heat oil in a pot, add chicken wings and stir fry until the surface turns yellow, add dark soy rock sugar and stir fry to color
Pour in the water to cover the chicken wings, add salt, bring to a boil over high heat and simmer for 15 minutes, remove the pineapple and pour it into the pot, add the red peppers, continue to simmer for 5 minutes, and the juice can be collected over high heat
Fish sticks in tomato sauce
Practice 1. Cut the ingredients into strips for later use
The grass carp slices off the meat on both sides
Remove the fish bones and skin with a knife
Change the prepared fish into finger-thick strips
Put the cut fish strips in a basin, add a little salt, and mix the cooking wine with your hands, grab some starch, beat in the egg whites, grab evenly and sizing
Put the starched fish sticks into a 3-4 oil pan with oil, do not stir, or the fish will be broken! The surface is slightly yellow, pour out the oil
Leave the bottom oil in the pot, saute the shallots, ginger and garlic slices until fragrant, add tomato sauce, sugar, white vinegar, a little cooking wine, a little salt, chicken essence, add a small amount of water, add all the ingredients (green and red peppers, onions) and stir fry Add monosodium glutamate and well-oiled fish sticks seasoning evenly, stir-fry evenly, pour a little sesame oil, put out of the pan and serve on a plate, sprinkle with parsley.
Stewed Potatoes with Chicken Legs
Ingredients: 8 chicken thighs, 2 potatoes, appropriate amount of oil, several peppercorns, 2 star anises, appropriate amount of green onions, 3 grams of black pepper, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, salt A little, the right amount of sugar, the right amount of ginger, and the right amount of garlic.
Practice: 1. Clean the chicken legs, poke holes with a toothpick, add cooking wine, black pepper and salt and marinate for 30 minutes.
Put an appropriate amount of water in the pot. After boiling, put the marinated chicken legs into the pot and blanch the water. It is also to remove the fishy smell.
Cook for a while, take it out and put it in cold water, rinse it repeatedly, and control the moisture for later use.
Put an appropriate amount of cooking oil in the wok, first put the peppercorns and star anise in it to burst out the fragrance.
Add the onion, ginger and garlic to saute until fragrant.
Then put the chicken thighs into the pan and stir fry until the chicken thighs are golden brown.
Then add soy sauce, light soy sauce, dark soy sauce, cooking wine, salt and sugar and stir fry until the chicken thighs are evenly colored.
Add an appropriate amount of water. The water should just cover the chicken legs. The amount of water is a little more because the potatoes will be stewed later. If no other ingredients are added, the water here can be reduced.
Cover the lid and boil over high heat. Peel the potatoes and cut them into pieces. Put them into the pot and simmer together. First, bring to a boil on high heat, then turn to low heat and simmer slowly. Once cooked, you can take out the pot.
Stewed pork belly with dried bamboo shoots
Ingredients: pork belly, dried bamboo shoots, winter bamboo shoots, dried peppers, garlic cloves, ginger, salt, sugar, soy sauce, cooking wine
Practice: 1. Take an appropriate amount of dried bamboo shoots, rinse with cold water, wring out the water, pour boiling water, soak it for about 20 minutes, keep the soaked soup, slice the winter bamboo shoots, peel and slice the pork belly;
Put an appropriate amount of oil in the pot, fry the pork belly in the pot until the surface is slightly coke, add garlic cloves, ginger slices, dried chili and stir-fry, add an appropriate amount of soy sauce, sugar, cooking wine, and then add the soaked dried bamboo shoots;
Pour in the soup of soaked bamboo shoots and dried vegetables, put winter bamboo shoots in slices, add a little more water, cover the pot and boil over high heat, continue to cook for 10 minutes, then turn to low heat and simmer slowly, and finally add salt to taste.
Peanut salad
Ingredients: peanut kernels, cucumber, salt, soy sauce, sesame oil, coriander, garlic, red pepper, vinegar and sugar.
Method: 1. Put cold oil in the pot, add peanut oil to keep the fire low, fry until the peanuts turn black and extinguish, drain the oil to cool.
Salt, soy sauce, vinegar, sugar and sesame oil in a bowl. Cucumber cored and diced, chopped red pepper and coriander, minced garlic.
Mix the ingredients, add peanuts and vegetables and mix well.
Fried river prawns with chives
Ingredients: 200g of small river shrimp, 200g of chives, appropriate amount of millet pepper, a little ginger, a little garlic, a little salt, and an appropriate amount of peanut oil
Practice 1. Wash the river prawns and control the moisture, be sure to control the dryness. Wash the leeks and cut them into small pieces, cut the peppers into small circles, and chop the ginger and garlic.
Pour the usual cooking oil into the pot. After the oil is hot, pour in the river prawns and stir fry.
Fry until the prawns are crispy, remove and set aside.
Leave the base oil in the pot, add minced ginger, minced garlic and millet pepper and saute until fragrant.
Add the chives and stir-fry until broken, add salt and stir-fry evenly.
Pour in the fried river prawns, stir well, and put them out of the pan.
Papaya Fish Bone Soup
Prepare ingredients: 2 fish bones, 1 papaya, 1 piece of ginger, appropriate amount of oil and salt.
Practice steps:
The papaya is peeled and seeded, cut into pieces, the fish bones are cut into large pieces, washed and drained, and the ginger is peeled and flattened;
Heat the oil in a pan, put ginger in it and saute until fragrant, put the fish bones in the pan, fry for 1-2 minutes over medium heat, turn the fish bones over, and continue to fry until golden brown;
Add 4 bowls of water, bring to a boil, then turn to medium heat and cook for 15 minutes, add papaya, cook for 10-15 minutes on medium heat, season with salt and serve.
Scallion Beef Brisket
Ingredients: beef brisket, onion, garlic, light soy sauce, dark soy sauce, oyster sauce, chicken essence, salt, dried red pepper
practice
Wash the beef brisket and put it in a pot, add a few slices of ginger, add water to cover the beef brisket, boil the water, and skim off the foam.
Take the blanched beef brisket out of the pot, put it in the pressure cooker, and set the beef button - braised.
Add oil to the wok, add ginger, garlic and dried red chili to heat the oil and saute until fragrant, then add light soy sauce, dark soy sauce, oyster sauce, and then pour a little water to boil.
Pour in the cooked beef brisket, add salt and chicken essence and stir-fry evenly, then collect the juice over high heat.
Stir-fried duck blood with chives
Materials: a bottle of duck blood, a handful of chives; a spoonful of oil, a pinch of salt, a pinch of ginger;
practice
Duck blood and water are mixed well, add some salt, mix well, and wait for coagulation; slice the coagulated duck blood, and cut the leeks into long sections;
Put water in the pot, put the duck blood slices in it, skim off the foam after boiling, remove the duck blood and drain the water; put a little oil in the pot, add a little fat meat, and fry the fat (if not The fat step can be omitted);
Pour in the leeks, stir fry until slightly softened, pour in the hot duck blood slices, add salt, stir fry evenly, and then serve;
Stir-fried Pork with Chili
Ingredients: chili pepper, pork belly, lean meat, oyster sauce, garlic, tempeh, salt, dark soy sauce
practice
1: First cut the pork belly and lean meat, then put the lean meat in a container, pour in a little oyster sauce and dark soy sauce, grab it and marinate it for a while
2: The chili is cut diagonally with the hob, and the prepared garlic is smashed and chopped
3: Heat oil in a pot, add pork belly, fry the pork belly to get the oil juice, add garlic, add some tempeh, and stir fry for a while
4: Put in the chili, salt, fry the chili and white bubbles, put in the marinated lean meat, after frying, add a little soy sauce to color, stir fry twice and you're ready to go!
Sautéed Eggplant with Minced Meat Sauce
Ingredients: 3 long eggplants, 1 small piece of pork belly, half a red pepper, a tablespoon of extra spicy soybean paste, minced ginger, minced garlic, chopped green onion, salt, chicken essence, more sugar, soy sauce, pepper, cornstarch.
practice:
Cut the pork belly into minced pieces, add salt, chicken essence, pepper, a little cornstarch and a little water to marinate well for use; wash the eggplant, cut the hob and soak it in water for 5 minutes for later use ; Sliced red pepper, minced ginger and garlic, chopped green onion;
Put more oil in the pot and heat it up (insert chopsticks to have small air bubbles), then put in the drained eggplant and fry it for a while, until the eggplant becomes transparent and soft, and the skin is tightened and taken out for use;
After a little base oil is left in the pot and heat it up, saute minced ginger and garlic and 1 tablespoon of soybean paste until fragrant, then add red pepper and minced meat and stir fry (you can add a little water to moisten the ingredients);
Then add the fried eggplants and stir fry together, add a little salt, appropriate amount of soy sauce, some more sugar and appropriate amount of water and stir-fry evenly, then add a little chicken powder and sprinkle with chopped green onion. Can.
scrambled eggs with loofah
Material: 2 loofahs, 3 eggs, salt, 2 tablespoons oil, minced ginger
Practice 1. Peel the loofah and cut it with a rolling blade. If there is no planer to peel the loofah at home, the place where the loofah is generally sold can help you; boil water in a pot, pour the water into the loofah and blanch;
- After pouring in the loofah, the water can be opened again and it can be taken out. If you want to keep the color green, take a shower with cold water;
.3 Crack the eggs into a bowl, add salt, and use chopsticks to mix well and set aside. Heat 3 tablespoons of oil in a wok, fry the eggs in the wok until cooked and set aside;
- Put the bottom oil in the pot, heat the oil slightly, add minced ginger and saute until fragrant, pour in the blanched loofah, add salt and stir fry; stir fry on high heat for 30 seconds, then add the egg drop for later use. Don't mix and fry for too long, 20-30 seconds can be out of the pot
Boiled Shrimp
Ingredients: shrimp, egg white, bean sprouts, cucumber, minced ginger and garlic, star anise, cinnamon, fragrant leaves, Pixian bean paste, coriander, cooking wine, starch, salt, pepper, dried chili
practice
Peel the shrimp and wash the shrimp line for later use. Flatten the shrimp with the front of the knife and chop it. Prepare the spices, cut the dried peppers into small pieces, peel the garlic cloves and cut them into minced garlic, and mince the ginger for later use. Wash the bean sprouts, coriander, and slice the cucumber for later use.
Add egg white, a little cooking wine and salt to the mashed shrimp, stir evenly with chopsticks in one direction, then add a tablespoon of starch and stir well, put it in the refrigerator for about 1 hour.
Bring water to a boil in a pot, scald the bean sprouts and cucumbers separately and put them in a bowl.
Add cinnamon, fragrant leaves, star anise, and peppercorns to the hot oil in a wok and fry them on medium-low heat until fragrant. Skim off the spices, add Pixian bean paste and fry red oil, add garlic, minced ginger, and dry chili to stir-fry to taste. Pour in enough water to boil, and add a pinch of salt.
Use a spoon to pour the shrimp paste into the pot one by one, cook until it floats, slide the shrimp into the bowl, pour the soup, and finally add the coriander.
Xinjiang Stir-Fry
Material: 150g lamb tenderloin, 1 bell pepper, 1 red pepper, 1 tomato, salt, soy sauce, onion, ginger, garlic, cooking wine, sesame oil, water starch
practice:
Slice the lamb tenderloin (can also be shredded), put a little water starch and grab it
Shred green peppers and red peppers, and cut tomatoes into pieces (sliced can also be
Pour the cooking oil into the pot, put the lamb slices (shreds), green peppers, red peppers, and pour them into the pot to pass the oil, remove them
Leave a little oil in the pot, put onion, ginger and garlic first, then pour in the oiled lamb slices (shredded), green peppers, red peppers and tomatoes, then add cooking wine, soy sauce and fry for about 1 minute. Just get some sesame oil
Fried Duck Gizzard with Double Pepper
Prepare duck gizzards for later use
Put the duck in the water and soak it in the blood, then wash it clean.
Put it on the cutting board and cut into slices for later use.
Wash the onion, ginger, garlic, and chili separately and cut them well.
Boil water in a pot, add duck gizzard, ginger, green onion, cooking wine and blanch for a few minutes.
Then remove and rinse with running water.
Heat oil in a pot, add onion, ginger and garlic and saute until fragrant.
Add the duck gizzard and stir fry for a few minutes
Add chili and stir fry.
Put in the salt, stir fry the soy sauce evenly, put it in at the end, stir fry the chicken essence, and serve.
Beer Braised Quail Eggs
Cook the quail eggs, peel off the skin, rinse them, and cut each quail egg four times, do not cut through, mainly for the taste
Leave the bottom oil in the wok, stir fry the quail eggs
Fry the quail eggs until golden brown, pour in a can of beer, braised soy sauce, light soy sauce, star anise, cinnamon, bay leaves, dried chili, rock sugar, salt, cooking wine, sliced green onion, ginger slices
Stew on low heat for ten minutes, change to high heat to collect juice
Cucumber Salad
Ingredients: 500g cucumber, 2 garlic cloves, sesame oil, chili oil, white vinegar, salt
Practice: 1. Wash the cucumber and pat it into large pieces with the back of a knife;
Add salt and white vinegar and marinate for ten minutes, then pour off excess water;
Mince the garlic, add sesame oil, chili oil, sugar, salt, and chopped green onion to make a sauce.
Salad with black fungus
Ingredients: 20 grams of fungus, 5 cloves of garlic, 5 dried peppers, shallots, balsamic vinegar, soy sauce, sugar, chicken essence
Practice: 1. Soak the fungus in cold water in advance, then blanch in boiling water, remove and drain;
Mince the onion, garlic and dried chili and put them in a bowl for later use;
Put balsamic vinegar and soy sauce in the sauce bowl (the ratio of balsamic vinegar and soy sauce is 3:1), then add an appropriate amount of sugar, and add a small spoon of chicken essence;
Mix the sauce well, pour it into the fungus container and stir, eat it after half an hour to an hour.
Ribs with Tomato Sauce
Ingredients: pork ribs, ginger slices, green onions, cooking wine, salad oil, soy sauce, raw soy sauce, sugar, white sesame seeds
practice
Boil water in a pot, cook pork ribs in a cold pot under water, add ginger slices, onion knots, and serve wine.
After boiling, skim off the blood foam, add enough water, bring to a boil over high heat, turn to low heat, and cook for about 30 minutes. Remove water.
Pour two spoons of sauce, one spoon of old sauce, and two spoons of cooking wine into a large bowl, pour in the spareribs, hold them evenly, and marinate for about 20 minutes.
Start the oil pan and burn the oil. It doesn't require much oil. Heat to 70% oil and fry the salted pork ribs until golden brown on both sides.
Deep fry the pork ribs and remove the oil control agent. Pour in the sauce, half a bowl of water and two tablespoons of tomato paste. Stir well.
Pour in the ribs and bring to a boil over high heat to collect the juices. Sprinkle with white sesame seeds and onions and serve.
Stir-fried Dried Tofu with Chili and Chili
Ingredients: leeks, dried tofu, onion ginger, salt, pepper, oyster sauce, soy sauce, sugar, chicken essence, sesame oil
Practice: 1. Cut the dried tofu into strips, fry on both sides of the pan until slightly yellow and set aside;
Wash the leeks and cut them into sections; chop the onions, ginger and garlic, and cut the red peppers into circles;
Pour oil into the wok and sauté the shallots, ginger and peppers, pour in the dried tofu and stir-fry, add soy sauce, oyster sauce, sugar, seasoning, and then add an appropriate amount of water to cook the dried tofu to taste;
Pour in the leeks and stir fry evenly, add a little salt, chicken essence, drizzle in sesame oil, stir fry evenly, then turn off the heat and serve on a plate.
Stir-fried Garlic Mushrooms with Tea Tree Mushrooms
Practice: 1. Remove the roots of tea tree mushrooms, wash and set aside
Wash the garlic sprouts and cut with an oblique knife, chop the garlic, cut the millet pepper into rings, and shred the ginger
Add oil to the pot, heat it on high heat, add minced garlic and ginger and stir until fragrant
Add the tea tree mushroom and stir fry
Stir fry until the tea tree mushrooms become slightly soft, add salt and chicken essence and stir fry evenly
Add the garlic sprouts and stir-fry for a few times, then add the garlic sprouts and millet peppers and stir-fry evenly
Finally, sprinkle a little black pepper powder and stir well to turn off the heat.
Roasted Potatoes with Pork Belly
Ingredients: 300g pork belly, 300g potatoes, 100g carrots, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of rock sugar, 1 star anise, appropriate amount of chopped green onion;
practice
Peel potatoes and carrots and cut them into hob shapes;
In a hot oil pan, stir-fry the pork belly until the oil comes out, add a little rock sugar and stir-fry on low heat;
When the sugar color comes out, pour in the potatoes and carrots and stir well together, then add an appropriate amount of water, as well as a little soy sauce, dark soy sauce, and one star anise, bring to a boil over high heat, then turn to low heat and simmer for about an hour;
Finally, taste the taste. If it is not salty enough, add some salt, close the juice with high heat, and sprinkle chopped green onion!
Sweet and sour lotus root
Ingredients: 350 grams of lotus root (peeled), 1 shallot, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of vinegar, 3 tablespoons of sugar, 1 level spoon of cornstarch, appropriate amount of water, a little salt, 1 gram of chicken essence;
Method: 1. Peel and dice lotus root slices, then soak them in salt water for later use (to prevent oxidation)
Cut the spring onion, take two small bowls, mix the sauce (1 spoon of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of vinegar, 3 spoons of sugar, some salt and chicken essence) into one, and pour 1 A level spoon of cornstarch and an appropriate amount of water.
Add an appropriate amount of water to the pot, boil it, blanch the lotus root cubes for about 2-3 minutes, remove the cold water and drain.
Add oil to the wok, heat it, pour in the lotus root and stir fry over high heat, then pour in the prepared sauce to color, and finally pour the water starch, stir fry over high heat to collect the juice, sprinkle chopped green onion before serving, and you're done !
Fried Chinese Sausage with Yuba
Ingredients: yuba, sausage, fungus, garlic salt, monosodium glutamate
Practice: 1. Soak the yuba in water in advance, soak it until soft, cut it into small pieces after soaking.
Boil water in a pot, add an appropriate amount of salt, put in the yuba and blanch, and then put the black fungus into it and blanch it for later use.
Heat the pan with cold oil, put the sausage in it and stir-fry, stir-fry until fragrant, add the blanched yuba and fungus in it and stir-fry.
Stir fry for a minute or two, add salt to taste, and finally add green garlic before serving, stir fry until the green garlic changes color.
Shrimp and Mushroom Cups
Materials: 38 grams of shrimp, 20 grams of carrots, 130 grams of fresh mushrooms, 1 tablespoon of salt, 1 tablespoon of cooking wine, 2 grams of soy sauce
practice
Wash the fresh shrimp, peel the shell and remove the shrimp line, pour in cooking wine and marinate for about 20 minutes
Wash the shiitake mushrooms, remove the stems, use a knife to make a cross under the shiitake mushroom slices to help taste better. If the shiitake mushrooms are large, you can make a few more cuts
Take a small pot, put an appropriate amount of water to boil, pour in the mushrooms and boil again, pour in a spoonful of salt, continue to cook for about 8 minutes, then remove and drain the water
Cut the shrimp into small pieces, put them in a bowl, cut the carrots into pieces, put them in the bowl with the shrimp meat, add salt and soy sauce, and mix all the ingredients with chopsticks
Put the drained shiitake mushrooms into a plate, and use chopsticks or a spoon to put the prepared filling into the shiitake mushrooms
After the steamer is boiled, put the plate into the pot, cover the lid and change to medium heat and steam for 15 minutes.
Wash the green cabbage leaves, dry them with kitchen paper, put them on a round plate, and place the fresh shrimp and mushrooms on the green cabbage
Braised Beef
Materials: 500 grams of beef, 20 grams of spicy bean paste, 25 grams of ginger, wine and soy sauce.
practice:
Cut the beef into pieces, blanch it with hot water and remove it.
Saute the shallots and ginger in the oil pan until fragrant, then add the spicy bean paste, then add the beef cubes and stir fry, add soy sauce, sugar and pepper powder, wine, monosodium glutamate and star anise,
Finally, add water to soak the beef, cook slowly over low heat until the juice is thick and the meat is crispy and fragrant.
Tofu and Mushroom Dumplings
Practice: 1. Prepare 500 grams of northern tofu and 5 shiitake mushrooms;
Add salt, soy sauce, sesame oil, oil, chicken essence, and five-spice powder to the pork filling, mix well, and marinate for 10 minutes;
Minced mushrooms, onion and ginger;
Pour minced mushrooms, green onions and minced ginger into the pork stuffing and mix well;
Steam the tofu for 15 minutes. After cooling, mash it with a small spoon and mix it into the meat filling, mix well;
Wrap it in dumpling wrappers and cook.
Sautéed Sweet Potatoes
Raw materials: 400 grams of yellow-fleshed sweet potato, 100 grams of knife board incense, 15 grams of green and red pepper rings each
seasoning:
50 grams of garlic, 30 grams of dried shallots, 300 grams of Sanhe oil, 800 grams of salad oil (about 40 grams), special sauces (30 grams of sand tea sauce, 10 grams each of hoisin sauce and oyster sauce).
practice:
Make triple oil:
Put 500 grams of each fragrant chicken oil, scallion oil, and cooked rapeseed oil into the pot. When it is 30 to 40% hot, add 200 grams of scallion segments, and simmer on low heat to get the fragrance.
Peel the sweet potatoes, cut them into mahjong pieces, put them in hot salad oil, immerse them in low heat for half a minute, remove and control the oil.
Steam the knife plate fragrantly, take it out and cut it into slices with a thickness of 0.5 cm.
Put garlic and dried shallots in the casserole, then place the sweet potato pieces in place, pour in the special sauce and Sanhe oil, place the knife board to fragrant, cover the lid and bake for 8 minutes, then put out the pot and sprinkle Garnish with green and red pepper rings, cover and serve.
Steamed Winter Melon
Ingredients: 500 grams of winter melon, 50 grams of pork, 50 grams of garlic, 4 cloves of ginger, scallions, 3 dried shiitake mushrooms, 3 pieces of wolfberry, 1 teaspoon of salt, 1 tablespoon of soy sauce, and 1 tablespoon of vegetable oil.
practice
Peel the winter melon, cut into small pieces, put it in a steamer, and steam for about 20 minutes.
Mushrooms are foamed in advance and cut into small cubes; pork jianzi is cut into cubes; ginger, onion and garlic are minced.
Arrange the steamed winter melon on a plate.
Fry the wok on the fire, add a little oil, add ginger, garlic and mushrooms when the oil is hot and stir-fry until fragrant.
Add the meat and fry until it changes color.
Pour in the water for foaming shiitake mushrooms, an appropriate amount of salt, and a small spoon of soy sauce.
Add wolfberry and green onion, stir fry evenly, pour the soup into the steamed winter melon, and mix well when eating
Cucumber mixed with yuba
Ingredients: 2 cucumbers, appropriate amount of yuba, appropriate amount of peanuts, appropriate amount of onion and garlic, a spoonful of Laoganma chili sauce, 10 ml of corn oil, a little vinegar, a little sugar, 3 ml of soy sauce, and a little salt.
practice
Wash the cucumber and cut it into sections.
Garlic. Chopped green onion.
Fry the peanuts for a few minutes, take out and chop.
Heat the oil pan to 60% heat and pour in corn oil, peanuts and chopped green onion. Stir-fry with garlic Laoganma chili sauce for a while.
Pour the peanut mixture into the cucumber and mix well. The yuba is cooked in advance, add cucumber, vinegar, sugar, soy sauce, salt and mix well.
Soy Roasted Pork Knuckle and Tail
main ingredient
Pig tail: appropriate amount; pig feet: appropriate amount; soybean: appropriate amount
Excipients
Onion ginger: appropriate amount; star anise pepper: appropriate amount; dark soy sauce: appropriate amount; salt: appropriate amount; rock sugar: appropriate amount
Specific steps
Small half bowl of soybeans, soak in water until the soybeans swell;
Pig tail. Clean the pig feet, chop them into small pieces, blanch them in a pot with water, and remove them for later use;
Add a small amount of oil to the pot, add a few chili peppers, then add the onion and ginger to saute until fragrant, then pour the pig tail into the pot;
Add a tablespoon of cooking wine to remove the fishy smell, add a tablespoon of old soy sauce to color, stir fry evenly;
Pour half a pot of boiling water, add soaked soybeans, add star anise and aniseed, and add an appropriate amount of rock sugar (the taste is a little sweet, delicious, and the color is good), add an appropriate amount of salt ;
Bring to a boil over high heat and simmer over low heat for a little longer, about an hour or so, until the soup is tightened and ready to serve.
spicy chicken
Ingredients: 1 whole chicken or 1 box of chicken thighs, Sichuan peppercorns and dried chilies, green onions, cooked sesame seeds, salt, monosodium glutamate, cooking wine, cooking oil, ginger, garlic, sugar
practice:
Cut the chicken into small pieces, add salt and cooking wine and mix well, put it into a hot oil pan and deep fry it until the surface becomes dry, turn dark yellow and set aside for later use.
Cut the dried peppers and green onions into 3 cm long sections, and slice the ginger and garlic.
Heat the oil in the pot until it is 70% hot, pour in the ginger and garlic and stir-fry until fragrant, then pour in the dried chili and Chinese prickly ash, and stir-fry until the smell begins to suffocate the nose.
After the oil turns yellow, pour in the fried chicken pieces, stir fry until the chicken pieces are evenly distributed in the peppers, sprinkle in the shallots, monosodium glutamate, sugar, and cooked sesame seeds, stir well and serve.
Stir-fried beef tendon
Ingredients: Braised beef tendon, green and red peppers, ginger, garlic, Sichuan peppercorns, soy sauce, oyster sauce, salt, chicken essence
practice:
Cut the braised beef tendon into pieces; shred green and red peppers, chop ginger and garlic for later use.
Heat a pan with cold oil and add an appropriate amount of peppercorns and saute until fragrant. After sauteing, remove and discard. Add chopped ginger and garlic and saute until fragrant. Add an appropriate amount of oyster sauce and light soy sauce. Add shredded green and red peppers and stir fry evenly. Then add beef tendon. Quickly stir-fry, season with salt and chicken essence;
Add a small amount of water to prevent sticking to the pot, turn to low heat and simmer for five minutes before serving.
Shredded Chicken
Ingredients: 1 chicken, fungus, lime, chives, coriander, soy sauce, red oil, sugar, salt, oil, sesame oil, oyster sauce, minced garlic, star anise, peppercorns, ginger slices, cooking wine
practice:
Clean up the chicken, boil a pot of water, put the whole chicken in the pot, cook until the chicken is broken, take it out and let it cool. After washing the fungus, tear the pieces, and cook them in boiling water for two minutes, set aside.
Take a small bowl, make a bowl of seasoning sauce with seasoning, cut half a lime, squeeze the juice into the seasoning bowl.
Tear the cooled chicken into small strips by hand, add the fungus, pour in the sauce and mix well. Shred the other half of the lime, mix it into a bowl, and add a few sprigs of coriander at the end.
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