32 dishes are recommended, the selected food is nutritious and delicious, it is worth trying, and the taste cannot be forgotten
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. The aftertaste is unusual. Eating is a kind of happiness, taste is a kind of fun, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live 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!
Dried Squid Grilled Pork Ribs
Ingredients: 100g dried squid, 500g pork ribs, 100g yam, 1 piece ginger, 2 star anise, 3 teaspoons bean paste, 2 teaspoons cooking wine, 4 grams salt, 20 ml cooking oil
practice:
Soak the dried squid in water, clean it, change the knife to cut into small pieces, wash the ribs and cut into pieces, peel the yam and cut into small pieces, wash the ginger and cut into shreds
Prepare a wok and heat oil, add shredded ginger and star anise, stir-fry until fragrant, add the ribs and stir-fry until the ribs are golden
Add squid and stir fry until it rolls, add cooking wine, cover the boiled water for the ribs, and boil over high heat
Put in the bean paste, change to medium heat and simmer for about 20 minutes, add the yam and cook until there is one third of the soup left, add some salt, stir well, and collect the juice on high heat
Bean Curd Roll
Material: bean skin green pepper carrot lean meat
practice:
I was afraid of raw tofu skin, so I steamed the tofu skin first and let it cool.
Shred green peppers, add sesame oil and salt to boil in boiling water.
Shred carrots, add sesame oil and salt to boil in boiling water.
Shred lean meat and stir-fry until crispy.
The last is the roll.
double-cooked meat
Ingredients: 350 grams of pork belly, 60 grams of red pepper flakes, and 60 grams of asparagus. Soy sauce, 10 grams each of bean drums, 5 grams each of pepper and salt.
practice:
Wash and cook the pork belly until it is eight mature, drain and slice, fry out the oil and set aside, and blanch the asparagus.
Heat the oil and fry the Sichuan peppercorns, bean drums, add meat slices, asparagus segments and soy sauce and fry evenly, add red pepper slices and fry until cooked.
farm chicken
Main ingredients: 600 grams of net run pheasant, 200 grams of shiitake mushrooms. 50 grams of scallions, 50 grams of garlic, 100 grams of green and red peppers, appropriate amount of shredded green onion, soybean paste, Maggi fresh soy sauce, salt, monosodium glutamate, chicken essence, and lettuce oil
Method of preparation: 1. Cut the net run pheasant into pieces for use. In addition, cut the soaked shiitake mushrooms into pieces, wash the green and red beauty peppers and cut them into sections, set aside.
Heat the vegetable oil in the pot, add the chicken pieces and stir-fry until the color changes, add the shallots and garlic and stir-fry together, add the mushroom pieces, mix in an appropriate amount of water, and cook until the chicken is soft and cooked.
Then add the green and red pepper sections, add soybean paste, Maggi fresh soy sauce, salt, monosodium glutamate and chicken essence, sprinkle some shredded green onion when the pot is loaded into the container, and serve.
canned octopus with tomato sauce
Materials needed: 3 catties of hairtail, 100 grams of tomato sauce, appropriate amount of oil and salt, 1 section of green onion, 1 piece of ginger, 3 cloves of garlic, 20 peppercorns, 2 aniseed, 2 teaspoons of five-spice powder, 3-4 dried peppers , 2 tablespoons of raw soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of sugar, 1 tablespoon of cooking wine, and appropriate amount of water and starch.
Practice steps:
The head of the hairtail should not be too large, it is better if it is smaller, if it is too large, it will not be deep fried, which will affect the taste. Clean up the hairtail, remove the fish head and internal organs, and remove the black film in the fish belly. splash oil.
Prepare the seasoning, cut onion, ginger slices, crack garlic, and use tomato sauce or tomato sauce.
Add oil to the pot and heat it until it is smoking. There are many fish. Fry the octopus in batches. Put the octopus into the oil pan one by one, and fry on high heat for 1 minute, then change to low heat and fry for 2 minutes. fish out. Don't flip the octopus after putting it in. Fry the fish to set it and then turn it over and fry it. After one side is set, turn it over and fry the other side, so it is easy to keep the fish intact. Flip the fish before it is fried and set, and the fish is easy to eat. broken. Cool the fried octopus.
Heat the oil in the pot, put in the octopus and fry again, fry the crucian carp until golden brown and fragrant, remove the oil to control the oil, and re-fry the cooled fish for a second time. In this way, in order to ensure that the thorns of the fish are fried and crispy, do a good job. When eating the latter fish, you don't have to worry about being stabbed by fish bones.
Pour out the oil for frying fish, leave a little base oil, add onion, ginger, garlic, peppercorns, aniseed, dried chili and saute until fragrant, add half of the tomato sauce and stir fry evenly until it becomes sour.
Pour in an appropriate amount of water, the amount of water is equal to the hairtail, pour in soy sauce and cooking wine, add five-spice powder, salt, and bring to a boil.
Put the fried fish into the pressure cooker, pour in the prepared soup, cover the pot, boil the pressure cooker on high heat, and press on medium heat for 15 minutes.
After the time is up, let it cool down, open the lid of the pot, pick out the shallots, ginger, garlic, aniseed, and dried chili, pour the remaining soup into the pot, add the remaining half of the tomato sauce, and set the fire to high. Bring to a boil, pour in an appropriate amount of water and starch to thicken, heat on high heat until the soup becomes thick, turn off the heat, and pour the soup on the octopus.
Shrimp Noodles
[Preparation of raw materials] fresh shrimp, noodles, green vegetables, salt, pepper, soy sauce,
[Preparation process] 1. Peel off the shell of the shrimp, keep the shrimp head and shrimp shell for use, and marinate the shrimp with some salt and pepper for a few minutes.
Heat oil in a hot pan, add the shrimp heads and shells that have absorbed the moisture, fry the shrimp oil on medium and low heat, and then drain the shrimp oil for later use.
Put the shrimp shells into the pot and pour boiling water, bring to a boil, then change to low heat and simmer for 7 minutes.
After cooking, filter the shrimp heads, and the soup base is completed.
In another pot, cook the noodles and vegetables separately and put them in a bowl.
Put the shrimp oil in another pot, heat it up, fry the shrimp on both sides for one minute, put it in a bowl, pour in a spoonful of shrimp oil and sprinkle with chopped green onion.
Tomato Beef Pasta
[Preparation materials] Pasta, beef, tomato, rock sugar, lemon, salt, soy sauce, olive oil, crushed black pepper, water starch
[production process] 1. Mince pork or beef for later use.
Cut the tomatoes with a cross-cut knife, blanch them in water and peel them.
Then chop the tomatoes and set aside.
Pour the olive oil into the hot pan, put the tomatoes and fry them on a low heat, then add a little rock sugar and fry them together.
Then pour in a small half bowl of boiling water, add salt, cook until the soup is thick, squeeze in some lemon juice, thicken with water starch, and the tomato sauce is ready.
In another pot, cook the pasta in boiling water over low heat.
Take out and mix with an appropriate amount of olive oil to prevent sticking.
Re-start the pot and pour the olive oil, add the minced beef and stir-fry until fragrant.
Pour in the tomato sauce and pasta, mix well, and serve on a plate.
Fried shredded potato with kimchi
Ingredients: 2 potatoes, 100g kimchi, appropriate amount of salad oil, 30g Korean hot sauce, 10ml soy sauce, 2g white sugar, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of sesame oil, appropriate amount of sesame
practice:
Prepare all the ingredients.
Soak shredded potatoes in water, shred kimchi, chop green onions, and mince garlic.
Pour a little salad oil into the wok and fry the shredded kimchi until fragrant.
4), add a spoonful of Korean hot sauce and continue to stir fry.
Add shredded potatoes and stir fry for a while.
Add some kimchi juice and stir fry.
Add onion and minced garlic and stir-fry for a while.
Add a spoon of soy sauce.
A little sugar.
Pour in the sesame oil and stir fry evenly and turn off the heat.
Serve on a plate and sprinkle with cooked sesame seeds.
Fried Vegetable Meatballs
Ingredients: Celery balls pulp, shredded carrot, shredded cabbage, shredded onion, shredded mushroom, minced water chestnut, minced celery, minced coriander, whole egg liquid, flour, salt, pepper, sesame oil
Method: 1. Mix shredded carrots, shredded cabbage, shredded onions, shredded mushrooms, minced water chestnuts, minced celery, minced coriander and seasonings and set aside.
Take a container, mix the celery balls slurry, whole egg liquid, and flour until thick, then add the ingredients of method 1, mix well, and shape into balls with your hands.
Take a pot, pour in an appropriate amount of oil and heat it to 160°C, put in the balls and fry them until they are set, then remove and drain the oil.
Twice-cooked radish
Ingredients: half white radish, 3 spoons of peanut oil, half teaspoon of salt, 2 spoons of starch, 1 egg, 1 red pepper, appropriate amount of tempeh, appropriate amount of bean paste, appropriate amount of garlic sprouts,
Practice: 1. Wash the radish, cut the round slices horizontally, and then change the knife into a fan shape.
Cut the garlic sprouts into sections, and shred the red peppers.
Add salt and starch to eggs and stir into egg liquid.
Put the radish slices in the egg liquid and mix well, dip each piece in the egg liquid.
Put oil in the pot. Add in the battered radish slices and fry over medium heat.
Deep fry both sides until golden brown and set aside.
Leave the oil in the pot (the remaining oil is just enough), put the tempeh and bean paste and stir until fragrant.
Add in the fried radish slices and stir fry.
Add garlic sprouts and shredded fresh red pepper and stir-fry for a few times.
Perfect with pancakes, rolled up and eaten.
large plate chicken
Ingredients: chicken, green peppers, potatoes, red peppers, oil, sugar, dark soy sauce, soy sauce, cooking wine, peppercorns, ginger slices, shallots, garlic, dried peppers, Pixian watercress
Practice: 1. Peel the potatoes and cut them into pieces, wash the green and red peppers and cut them into hob pieces, wash the chicken and cut into pieces, marinate the chicken with scallions, ginger slices and cooking wine to remove the fishy smell. Sauté garlic, dried chili, peppercorns, ginger slices and scallions in a hot oil pan until fragrant, add bean paste to fry red oil, add chicken and stir fry, add soy sauce, dark soy sauce, sugar, salt, and fry chicken until cooked After coloring, add the potatoes and fry until cooked, pour in boiling water, cover the chicken and potatoes, simmer on medium heat to collect the juice, when the soup is almost closed, add the green and red peppers and fry until cooked, use another pot to cook the noodles, when they are cooked Put it in the dish.
Minced Meat Vermicelli
Ingredients: 2 handfuls of vermicelli, 1 spoon of chili sauce, 1 spoon of bean paste, 100g of Zhongyu plum meat, 2 shallots, appropriate amount of salt, appropriate amount of minced garlic, appropriate amount of ginger juice, 2 spoons of cooking wine, appropriate amount of pepper, 1 spoon of soy sauce
practice
1 Soak the vermicelli in warm water until soft.
2 Marinate the minced meat with cooking wine, ginger juice, salt and pepper, and cut the shallots into small pieces for later use.
3 Heat the pot and add oil, first add the minced meat and stir-fry, then add a spoonful of bean paste, a spoonful of chili sauce and stir-fry until the sauce is fragrant, then pour in the chopped green onion and stir-fry for a while.
4 Pour the drained vermicelli into the pot, add a spoonful of soy sauce and quickly stir-fry evenly, then sprinkle a little pepper and stir-fry well.
Braised Beef Brisket
Ingredients: 500g beef brisket, 500g potatoes, appropriate amount of ginger slices, 1 star anise, 2 fragrant leaves, a pinch of peppercorns, 5 dried peppers, 15ml dark soy sauce, 15ml cooking wine, 4g salt, and 2g sugar;
practice
Wash the beef brisket and drain the water for later use (personally recommend to buy beef brisket with some fat, it will be more fragrant when stewed);
After the pan is hot, pour a small amount of oil, and when the oil temperature is 70% hot, put the beef brisket and stir-fry;
When the blood of the beef brisket is thoroughly fried until caramelized, turn down the heat to medium and low heat, add ginger slices, star anise, bay leaves, Chinese prickly ash and dried chili and stir well;
When the seasoning is fragrant, cook in cooking wine and stir well; then pour in the dark soy sauce and stir-fry until the brisket is evenly coated in color;
Add enough boiling water to boil over high heat, skim off the foam, cover and turn to low heat to simmer.
While roasting the beef brisket, peel and wash the potatoes, cut into pieces the size of the beef brisket, and fry in the oil pan until the surface is slightly coke;
When the beef brisket is cooked until soft, add the fried potatoes to the beef brisket pot, continue to simmer for 10-20 minutes, and finally add salt and sugar and mix well, then collect the juice on high heat;
Steamed Potatoes with Chopped Pork Ribs
Ingredients: pork ribs, potatoes (it should be better if you use taro), ginger, garlic, scallion white, Hunan chopped peppers (chopped peppers are best to choose dry, watery ones are not delicious), dried peppercorns can be saved, brown sugar (or sugar), soy sauce, a little cornstarch;
practice
Cut the ribs into small pieces first, soak them in water a few times if you have time, and then drain the water (because the ribs will not go through the step of boiling to remove the foam, so soaking in water several times in advance can remove most of the water. Blood and water, but if you are in a hurry or too troublesome, you can also skip this step); at the same time, ginger is shredded, garlic is smashed and diced, and scallion is minced for use;
Put a little oil in the pot (a little oil is enough to avoid the seasoning being smeared), put ginger and garlic, chopped green onion, chopped peppers, and dried peppercorns into the pan to burst into fragrance; add an appropriate amount of brown sugar and light soy sauce to taste;
Add the fried seasoning to the ribs, mix well and marinate for a few hours (at least 1 hour, it is best to marinate for a while if you have time. I usually marinate this type of dishes a day in advance, and put it in the refrigerator overnight for the next day. re-steam);
Peel the potatoes and cut them into small pieces, put them on the bottom of the bowl (depending on the amount of your ribs, the amount of seasoning for the preserved ribs, and the amount of potatoes, if necessary, you can add a little salt or soy sauce, and mix the potatoes with sugar first; But if there is more sauce for marinating the ribs or the amount of potatoes is less, it is not necessary, if you understand what I mean, you can master it flexibly);
Put the marinated ribs on the potatoes, and steam them in a pressure cooker or ordinary steamer until the potatoes are soft and glutinous. There is a difference, if you use an ordinary pot, you can open the lid and try it after steaming for about 40 minutes, or poke with chopsticks to see if the potatoes have the desired texture and then adjust the time flexibly), I use an electric pressure cooker to steam, so It does not take up much space; after steaming, sprinkle with chopped green onion to garnish.
Lean Meat Fried Chive Flowers
Ingredients: 150 grams of chives, 100 grams of pork, appropriate amount of salad oil for half carrot, 5 grams of salt, 1 teaspoon of soy sauce, 1 tablespoon of starch, appropriate amount of pepper,
practice:
Prepare all the ingredients, cut the leek flowers to a length of about 4-5cm, shredded or sliced lean meat, and shredded carrots
Salt the lean pork meat (you don’t need to add soy sauce to taste completely), after marinating the pepper evenly, add a spoonful of starch to catch, if it is too sticky, add some water, and then put a spoonful of oil to seal
Heat oil in a pot, add lean meat and fry until discolored, add a teaspoon of soy sauce to color, then install and wash the pot, heat oil, add chives and fry for about ten seconds, add carrots and lean meat Fry for about ten seconds! The whole thing is a fire
Braised Fish Nuggets with Yuba
Ingredients: fish cubes; cauliflower; yuba; lettuce; garlic; green onions; small red peppers (optional); chili sauce (optional); soy sauce;
practice
Soak the bamboo sticks in warm water for later use; wash the cauliflower and break it into small pieces; chop the garlic and cut the small red pepper into small pieces; heat the pot, put a little oil, when the oil is hot, add the garlic and small red pepper Saute until fragrant; add cauliflower; add bamboo;
Quickly stir fry a few times and put in the fish; when the fish is slightly discolored, add 1 tablespoon of chili sauce; stir fry until evenly colored, add a tablespoon of soy sauce; stir well, add water to cover 2/3 of the ingredients; high heat Bring to a boil, turn to low heat and simmer for about half an hour, add lettuce slices; continue to simmer on low heat until the soup is gradually reduced, then turn off the heat.
Beef Fried Udon
【Ingredients】Udon noodles, beef tenderloin, onion, celery, red pepper, salt, light soy sauce, dark soy sauce, oyster sauce, black pepper sauce, black peppercorns, cornstarch
[production process] 1. Cut the celery into sections, then shred the onion and red pepper for later use.
Cut the beef into thick strips, add soy sauce, oyster sauce, cornstarch, and cooking oil to marinate for 15 minutes.
Adjust the sauce, light soy sauce, dark soy sauce, half a spoon of black pepper sauce, add a little water and mix thoroughly for later use.
Put the water in the pot and boil, put the udon noodles and cook for 1 minute, remove the cold water.
Pour the oil into the pot again, and fry the beef until it changes color.
Then add the udon noodles, red pepper, and onion and stir-fry for a while.
Pour in the prepared sauce, sprinkle some black peppercorns, and quickly stir fry evenly.
Finally, put the celery and stir well, put it out of the pot and serve on a plate.
Pasta with Shrimp Oil
[Ingredients] Fresh shrimp, pasta, mushrooms, garlic, chives, celery, salt, soy sauce, pepper, black peppercorns, sugar
[production process] 1. Slice the garlic into thin slices, one portion is more and one portion is less, then slice the mushrooms, and then cut the shallots into sections for use.
Chop the celery for later use.
Then remove the shrimp line from the shrimp, remove the shrimp bag from the shrimp head, cut off the shrimp whiskers, and peel the shell for later use.
Heat oil in a hot wok, add a little more oil, put shrimp heads, shrimp shells, scallions and an extra portion of garlic and deep-fry over medium-low heat.
Filter out the slag, clip off the shallots, sprinkle with salt and pepper on the shrimp heads and shells.
In another pot, cook the pasta and remove it, add a little oil and mix well.
Re-heat the pot, add an appropriate amount of shrimp oil, first add the mushrooms and the remaining garlic and fry until fragrant, then fry the shrimp on both sides for 40 seconds.
Add in the pasta, drop some soy sauce, sprinkle some sugar, some salt and black pepper and mix well.
Finally, add celery, and then add half a spoon of shrimp oil, mix well, and then serve on a plate.
Sweet and sour hairtail
Materials needed: 2 octopus, 1 coriander, appropriate amount of oil and salt, 1 section of onion, 1 piece of ginger, 2 cloves of garlic, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1/2 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, cooking wine 1 tablespoon
Practice steps:
Thaw the hairtail in advance, remove the head and tail, remove the internal organs, cut into sections with a knife, and remove a layer of black film in the belly of the fish. The black film is rather fishy, so it must be removed and washed.
Make three cuts on both sides of the hairtail to make it easier to taste. Cut the onion into sections, slice the ginger, and crack the garlic.
Heat the oil in the pot, add the octopus and fry until golden on both sides, remove and control the oil, if the oil is low, fry the octopus twice.
Pour out the oil in the pot, leave a little base oil, add the onion, ginger and garlic to fry until fragrant.
Put in the hairtail, pour in cooking wine, rice vinegar, add 1 bowl of hot water, add light soy sauce, braised soy sauce, salt, honey, bring to a boil over high heat, turn to low heat, and cook the hairtail to taste (during the period, turn the hairtail once noodle).
When there is a little soup left, turn off the heat, take out the octopus, pick up the onion, ginger and garlic, pour the remaining soup on the octopus, and sprinkle with parsley.
Dry Stir-fried Braised Pork
Ingredients: Wash 5,000 grams of pork belly, cut it with a knife into large pieces, put it into the water (add star anise, peppercorns, onion ginger, salt, and add 40 grams of sugar for the background color) and cook on low heat for 30 minutes until cooked through, remove and change the knife Reserve into small pieces.
practice:
Slip the wok thoroughly, add 400 grams of pork belly pieces and stir dry over low heat. When the surface of the meat pieces turns brown, pour out the remaining oil in the pan, leaving only 25 grams for later use.
Heat the oil to 50% heat, add 30 grams of crushed Pixian watercress, fry the red oil on low heat, beat off the scum (otherwise there will be a lot of slag on the fried pork belly, which will affect the appearance), put it in the oil Add 10 grams of green peppercorns, 40 grams of dried peppers, 30 grams of shredded ginger and saute until fragrant, add 20 grams of pork belly and 20 grams of spring onion and stir-fry for 1 minute, add 40 grams of water and 5 grams of sugar and continue to stir-fry for 2 minutes, until the water is completely dry , The meat is brown and red, drain the oil and put it into a bowl, garnish with 5 grams of parsley and serve.
Curry beef
Ingredients: Beef, 1 potato, 2 carrots, 1 spring onion, 20 grams of butter, 300 grams of coconut milk, 3 tablespoons of yellow curry powder, excess garlic and ginger, 1 teaspoon of salt, 1 cup of water
practice:
Stir fry minced garlic and minced ginger in butter, and add beef to stir-fry for discoloration
Add onion and stir fry, then add carrot and potato to stir fry in turn. Add yellow curry powder and stir well
Initially add coconut milk and water, cook until the soup is thick and soft, and finally add salt
Tomato Sauce Tiger Egg
Materials: quail eggs, tomato, tomato sauce, minced garlic, salt, chicken essence;
practice
Boil the quail eggs first, take them out and let them stand in ice water for a few minutes, pour out the water, transfer the quail eggs into a basin, cover with plastic wrap, and then shake the basin quickly.
Then this is the case, the eggshell comes off as soon as it is torn, very smooth, and the rhythm of peeling one in two seconds. Heat the oil until it is 80% hot, pour in the quail eggs and fry quickly until golden.
Remove and place on a kitchen towel to absorb oil and set aside. Cut the tomatoes into crosses, put them in boiling water and boil for half a minute. Remove the skin and chop. Heat oil in a pan, fry minced garlic until fragrant.
Add chopped tomatoes and salt, the salt will make the tomatoes quickly water. Pour in the tiger-skinned eggs and stir fry evenly. Then add the tomato sauce and stir well, add an appropriate amount of water, cover with the lid and simmer for a while. When the soup is thick, sprinkle a little chicken essence and serve.
mustard shredded pork
Ingredients: 200g lean pork, 150g mustard, or 1/4 radish, 3 or 5 grams of chives, 1/4 teaspoon salt, 1 teaspoon cooking wine, 1 teaspoon starch, 1 tablespoon water, 1 cooking oil tablespoon, coarse chili powder 1 teaspoon.
practice:
Slice the pork wire into shreds, not too thin, it is easy to fry and the taste is not real.
Add salt, cooking wine, starch and water.
Grab the batter and marinate for 20 to 30 minutes.
Cut the mustard into shreds, rinse with water, soak and marinate for 20 to 30 minutes.
Rinse the soaked mustard shreds again and squeeze out the water for later use.
Cut the carrots into shreds, and cut the shallots into sections.
Take the wok, heat the wok with cold oil and fry the shredded carrots until soft.
Add pork shreds and continue to stir fry until the pork shreds change color.
Add shredded mustard and stir fry evenly.
Add chili powder; stir fry evenly.
Finally, add the chives and stir-fry evenly.
Tomato Brisket Potatoes
Ingredients: beef brisket, tomatoes, potatoes, cooking wine, green onions, ginger slices, pepper powder, salt
practice
Large pieces of beef brisket fly in water, then cut into small pieces and put in the pot, add cooking wine, sliced green onion, ginger slices, pepper powder
Wash the tomatoes and cut them into pieces
Fill the soup without the ingredients, close the lid, and simmer for half an hour on medium and low heat
Put in the diced potatoes
Stew until the potatoes are cooked, add salt to taste
Carrot Patties
Ingredients: 250 grams of pork filling, 200 grams of carrots, 1 egg white, 1 tablespoon of cooking wine (15ml), 5 grams of chopped green onion, 15 grams of minced ginger, 3 tablespoons of starch (45ml), appropriate amount of salt, black pepper
practice:
Cut the carrots into fine pieces, add a little (about half a teaspoon 3 grams) of salt to mix well, marinate for 10 minutes, and decant the oozing water.
Mix the marinated carrots and minced meat, egg whites, cooking wine, chopped green onion, minced ginger, starch, 1 teaspoon (5ml) of salt, black pepper, and chicken essence, and stir in the same direction to make the meat filling thicker , squeeze the mixed meat filling into meatballs, and then press flat.
Heat a frying pan, add a little oil, when the oil is 50% hot, add the meat patties and fry on low heat until both sides are golden brown, fry each side for about 5 minutes, be careful to turn over moderately.
Stir-fried Sweet Potato Leaves
Ingredients: sweet potato leaves, vegetable oil, salt, ginger, vegetable and fruit seasoning powder
practice:
Wash the tender sweet potato leaves, chop the ginger for later use;
Boil 2 tablespoons of oil in the wok, pour the washed sweet potato leaves into the pot and pick up the simmered sweet potato leaves;
Heat oil in a wok, add minced ginger and fry until fragrant, add sweet potato leaves and stir fry;
Season with salt, vegetable and fruit powder, sprinkle with a little water, stir well and put on a plate.
Fresh and Sweet Tofu Casserole
Ingredients: 1.5 jins sixty-five jins, 1 piece of cloth-wrapped tofu, 1 tablespoon of white peppercorns, sliced green onion, appropriate amount of shredded ginger, appropriate amount of chopped green onion
practice:
Cut the cloth-wrapped tofu into cubes for later use, and smash white peppercorns for later use.
Heat a little oil in a pot, add in the shallots and shredded ginger and saute until fragrant.
Add the white peppercorns and stir-fry until the fragrance is released, add an appropriate amount of water (subject to just covering the material).
After the water boils, add the tofu cubes to the soup.
After rolling, add the sixty-six and cook until it opens.
Add a little salt to taste, sprinkle with chopped green onion before eating.
dry fried octopus
Materials needed: 500 grams of hairtail, appropriate amount of oil and salt, a few slices of ginger, 1/2 teaspoon of pepper, 1/2 teaspoon of thirteen incense, 3 tablespoons of starch
practice:
Thaw the hairtail segment in cold water (I bought the frozen hairtail segment), cut off the head and tail of the hairtail, remove the internal organs, and remove the black film in the belly of the fish, which is particularly fishy. Rinse with fish
Put salt, ginger slices, pepper powder and thirteen incense in the fish section, stir well and marinate for 15 minutes
Put the starch on the plate, and evenly coat the hairtail segments with a layer of starch. After all the hairtail segments are wrapped in starch, put them on the plate, do not stack them together, and let it stand for 10 minutes to make the starch rehydrate and stick to the surface. On the strips of fish, the powder will not fall off when fried, and it will fall off.
Heat the oil in the pot until it is 6-70% hot. Put one in first, and then there will be dense small bubbles around it. The oil temperature is enough. Put the hairtail segments one by one. If the amount of oil is small, fry in two batches, not once. Put in the fish, deep fry the fish until it is set, take out the hairtail,
Raise the oil temperature to 7-80% hot, put in the octopus and fry again, fry the octopus until the skin is golden brown and crispy, remove the oil to control the oil, and put it 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), clean the skirt with a brush, and then wash it thoroughly for later use
Chopped red pepper and coriander
Sauté minced garlic
Put it in the steamer and steam for 10 minutes
Stir-fried Leeks with Lotus Root
Ingredients: one lotus root, 1 leek, 3 small red peppers, 1 tablespoon salt
practice
Wash the small red peppers and cut them with an oblique knife. Wash the leeks and cut them into sections. Peel the lotus roots and cut them into strips. Drain the pot of water and drain for later use.
Pour an appropriate amount of peanut oil in the pot, turn on a small fire and heat it, pour in the small red pepper and saute until fragrant
Transfer the lotus root to medium heat and stir fry for 2 minutes
Add half a teaspoon of salt and stir fry evenly
Pour in the leeks and stir fry until soft
Add half a spoon of chicken essence and half a spoon of salt to taste, stir fry evenly and serve
Grilled Pork Ribs with Corn
Practice: 1. Wash the ribs, wash the corn and cut it into small pieces. Slice the onion, ginger and garlic for use.
Add water to the pot, pour the cooking wine, put the ribs in the pot with cold water, and blanch the blood.
Put oil in a hot pot, pour in rock sugar and fry slowly over low heat, fry until the sugar color, the rock sugar melts and bubbles quietly, pour in the pork ribs and stir fry for color, pour in the onion, ginger and garlic and stir fry.
Pour in water, bring to a boil over high heat, add salt, light soy sauce, oyster sauce, and a little soy sauce for coloring, pour in corn, and simmer for 30 minutes on low heat.
Stew until the soup is a little bit, then collect the juice over high heat, and sprinkle chopped green onion out of the pot to see.
Chicken with mushrooms
Ingredients: chicken breast, shiitake mushrooms, oyster mushrooms, round mushrooms, green onions, salt, sugar, cooking wine, soy sauce, fresh shellfish
practice:
Wash the mushrooms, squeeze them dry, cut them into cubes, set aside;
Cut the chicken into cubes, mix well with a little salt, cooking wine and soy sauce and marinate for 15 minutes;
Fry the diced chicken first, and then add the diced mushrooms to stir fry;
Season with a little salt, sugar, and fresh shellfish. When the mushrooms are somewhat watery, turn off the heat, add chopped green onion, and stir-fry evenly.