33 dishes to share, simple taste, invite your family to taste it
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live 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 cheer for a wonderful life every day!
Salted Egg Yolk Tea Tree Mushroom
Ingredients: tea tree mushroom, salted egg yolk, egg, sugar, cornstarch, salt, oil
practice
Soak the tea tree mushrooms in water to soften and wash them for later use. Put the washed tea tree mushrooms in boiling water and cook for 2 minutes. Remove from the pot, add cornstarch, eggs and salt and mix well.
Heat oil in a pan, put tea tree mushrooms into the oil pan, fry and color, take out.
In the same pot, fry egg yolks until fragrant, add tea tree mushrooms and sugar, mix well.
Potato Rib Soup
Potato Pork Ribs Soup is delicious and nutritious, making it a delicious treat for all ages. It can also help grow taller.
Material:
1000 grams of ribs, 500 grams of potatoes, 1 green onion (5-6 shallots), 5 slices of ginger, cooking wine, salt, and MSG in appropriate amounts.
Production steps:
Cut the ribs into small pieces, wash and drain the water; peel the potatoes and cut them into pieces; cut the green onions into sections (the shallots are knotted).
Blanch the ribs in a pot of boiling water for 5 minutes, remove and rinse with clean water.
Put the pork ribs, onion ginger, cooking wine and appropriate amount of water, bring to a boil over high heat, and then simmer on low heat until half-cooked, add potatoes and simmer until cooked, add salt and monosodium glutamate and cook.
Soy Sauce Cowpea
Material: long beans, bean paste (or soybean paste), onion, ginger, salt, chicken essence;
practice
Cut the beans into sections and wash them.
Pour oil into the pot, add onion and ginger when the oil is warm, stir-fry until fragrant. Pour in the long beans, stir fry, then add the bean paste and stir fry for a few times.
Pour an appropriate amount of water into the pot, cover the pot and simmer for a while.
After about 4 minutes, taste the saltiness and add salt and chicken essence.
Finally, it can be loaded.
Minced Meat Kelp
Materials: shredded kelp; minced meat; carrots; green and red peppers (use red sweet peppers if you can't eat spicy); onions; ginger; garlic; salt; oil; chicken essence;
practice
Boil the kelp in water and set aside. Put oil in a pan, fry the onion, ginger and minced garlic.
Add minced meat, stir fry to change color, add a little cooking wine; add a little soy sauce.
Add shredded kelp and minced meat and stir well, sprinkle with minced carrot; minced green and red pepper; add chicken essence and mix well.
Fish-flavored cabbage vermicelli
Material: 200g pork belly, 300g cabbage, 1 sheet of vermicelli, appropriate amount of tempeh, appropriate amount of Pixian bean paste, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of ginger
Practice: 1. Wash the cabbage, tear it into large pieces by hand, cut the vermicelli into the required size with scissors, and soak in water to soften.
Make a sauce with vinegar, sugar, a little salt and soy sauce.
Cut the pork belly into thin slices, put them in the pot, fry them on low heat to make oil.
Add ginger slices and fry until fragrant.
Add a tablespoon of Pixian bean paste and a little tempeh, stir-fry until fragrant.
Put in the torn cabbage pieces, sprinkle a little salt and stir fry evenly over high heat, then change to low heat and simmer for 5 minutes.
Add the soaked vermicelli, (you can add a little water), stir fry on low heat until cooked.
Pour in the prepared sauce, stir fry evenly over high heat, and then serve.
Fried Sausage with Peas
Ingredients: 100 grams, 1 Dutch sausage, 1 green pepper, 1 red pepper, 1 onion, ginger, appropriate amount of fresh and fresh, appropriate amount of thirteen spices, pepper powder, chicken powder in appropriate amount.
practice:
Slice the sausage, remove the two ends of the snow peas and wash them, and cut the green and red peppers into small pieces. Drain pan
Add ginger, red pepper and green onion to the pot and saute until fragrant.
Add the sausage, the sausage becomes transparent, and the soft side is put in the fried peas.
A few drops of fresh and beautiful, sprinkle with salt, white pepper, thirteen spice chicken powder, stir evenly
Stir-fried Pork with Green Onions
Practice: 1. Use soft pork with skin, clean it, and cut it into domino-long pieces
White onion, cut into 6-7 cm long sections
Add vegetable oil to the wok and heat it to 60% heat, put the meat slices and green onions into the wok together and fry at high speed
When the meat slices explode until the oil just comes out, drop in the balsamic vinegar, pour in the cooking wine, add a little sugar and shredded ginger
Then pour in the clear-colored sauce made from chicken broth, and stir-fry a few times to wrap the sauce around the ingredients.
scrambled eggs with day lily
Ingredients: 1 day lily, half a fungus, 2 eggs, a few chives, a little minced ginger and garlic, 1 spoon of salt, a little cooking wine, 1 spoon of soy sauce
practice:
Dried the fungus and day lily and soaked. After soaking, the day lily was washed repeatedly until the water became clear, and the fungus was washed and torn into small pieces.
Put the washed day lily fungus into boiling water and blanch for about 2-3 minutes, remove and drain.
Take 2 bowls and knock two eggs into the bowl, then add cooking wine, add a little salt, sprinkle with chopped green onion and mix well.
Heat oil in a hot wok, pour the egg liquid into the wok, fry the boiled eggs and set aside for later use.
Leave the base oil in the wok, add the prepared minced ginger and garlic to fry until fragrant, add the drained day lily fungus and stir-fry together, add soy sauce and salt to taste.
Add in the pre-scrambled eggs, stir well and then serve.
Hawthorn Porridge with Rock Sugar
Ingredients: 60 grams of glutinous rice, 100 grams of mountain plants, appropriate amount of rock sugar
practice:
Soak the glutinous rice in cold water for 2 hours, drain the water, wash the hawthorn and remove the roots for later use;
Add an appropriate amount of water to the casserole, bring it to a boil over high heat, put in the glutinous rice, boil again and turn to low heat, cook until the rice grains bloom and the soup thickens;
Add hawthorn and continue to cook for 15 minutes, and finally add rock sugar.
Braised Winter Gourd with Sea Rice
Ingredients: 500 grams of wax gourd, 50 grams of dried sea rice, 15 ml of rice wine, 2 shallots, 3 cloves of garlic, appropriate amount of salt
practice·
Soak sea rice in warm water until soft, peel and cut the wax gourd into pieces, and peel the garlic for later use.
Heat oil in a wok, saute garlic until fragrant, add dried shrimps and stir fry.
Add rice wine and simmer for a while.
Add the winter melon pieces and stir fry until soft.
Pour in water, bring to a boil over high heat and simmer over medium-low heat.
Boil the winter melon until soft, add the shallots.
Season with salt and stir well to serve.
Steamed Pork with Lotus Root
Practice 1. Peel the lotus root and cut it into thin slices, add water to the pot and boil it, put the lotus root into the pot and cook for about 3 minutes.
Clean the pork, cut it into small pieces and put it into the food processor to make minced meat.
Cut the extra lotus root into small pieces, and peel the carrots and cut them into small pieces.
Put the carrot diced, lotus root diced and pork together and stir well.
Add an appropriate amount of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, an appropriate amount of salt, eggs and egg white to the meat filling, mix well, add an appropriate amount of sugar to adjust the taste, add water and stir well, and then beat the meat in one direction.
Take a piece of cold lotus root slice, put an appropriate amount of meat filling, put it on a plate, and put egg yolk in the middle.
Put it in the steamer, steam for about 12-15 minutes on high heat, then turn off the heat.
Spicy Potato Chips
Practice 1. Peel the potatoes, wash them and slice them, then soak them in cold water to remove the starch from the potato slices, then control the water and remove them for later use.
Cut the dried chili into sections, shred the ginger, and cut the green onion into sections.
Heat the pan with cold oil, put in the dried chili, shredded ginger, and scallion and saute until fragrant.
Add potato slices, add a little salt, pepper, cumin powder and continue to stir fry. Sprinkle chicken essence, green onion leaves, and white sesame seeds and stir fry evenly before serving.
Honey-sauce tangerine skin chicken wings
Ingredients: 8 chicken wings, appropriate amount of oil, appropriate amount of salt, 1 green bean, 1 slice of dried tangerine peel, appropriate amount of rock sugar, a little wolfberry, an appropriate amount of ginger, 3 dried red peppers, an appropriate amount of cooking wine, and a small amount of peppercorns
practice:
Wash the chicken wings, marinate with salt, cooking wine and pepper for half an hour.
Boil green beans; shred ginger; dice green onion; shred tangerine peel; cut pepper into small pieces.
Heat a little oil in the pan, dry the chicken wings and fry them until golden brown on both sides.
Leave the oil in the pot, add the onion, ginger, and chili to fry until fragrant.
Add chicken wings, then add a small bowl of water, add rock sugar and dried tangerine peel, cover and cook for about 5 minutes.
When the juice is collected, add green beans and wolfberry and cook for a while, then stir well.
Fish stewed tofu
Materials: 1 grass carp; 1 pound of tofu; green onion; garlic; ginger; coriander; peppercorns; edible oil; cooking wine; white pepper; salt; light soy sauce; dark soy sauce; warm water; sesame oil; sugar; monosodium glutamate
practice
Choose a live grass carp weighing more than 2 pounds, ask the fish stall to slaughter it on your behalf, and just rinse it inside and out after taking it home
Use a sharp knife to remove the head and tail of the fish, take only the body of the fish, and first cut into 1.5cm-2cm wide fish pieces
Divide each fish block into two and cut into fish strips. Pour some white pepper and salt and marinate for 15 minutes
Beat in an egg white, 5 tablespoons of sweet potato starch, and a tablespoon of peppercorns
Stir all the paste materials and fish evenly, so that each fish fillet is coated with starch paste
Put a little more oil in the wok, because the fish needs to be fried. Throw in a few slices of ginger at the same time (to remove the fishy smell and prevent sticking to the pot)
Put the fish sticks into the pot. (Tips: the oil must be hot! Then put the fish, the fish pieces will not stick to the pan easily)
Use high heat first, then low heat, fry the fish sticks until crispy and golden brown on the surface. (It is best to fry it again, the taste is more crispy) Take out and control the oil
Pour out the excess oil in the pot, leave a little base oil, put in the onion, ginger and garlic and stir-fry until fragrant.
One spoon of cooking wine, one spoon of raw soy sauce, one spoon of dark soy sauce, one spoon of white sugar, half spoon of monosodium glutamate, one spoon of salt, a small bowl of warm boiled water and minced green onion and ginger make a sauce, and pour it into the pot
Turn on the heat and bring to a boil. Put in the fried fish
You can add an appropriate amount of fresh soup, or you can add an appropriate amount of water to make the soup slightly wider
Put in the tender (South) tofu cut into small pieces. After the soup boils, turn the heat to a simmer and continue to cook for 10-15 minutes. When the soup is slightly dry and the tofu tastes good, it can be served on a plate
Longli fish in sour soup
Ingredients: 400g longli fish, 500g tomatoes, 250g enoki mushroom, 1 piece tofu, 1 box of konjac, 30g wild pepper, 1 head garlic, 1 piece ginger, 100g tomato sauce, a little crushed white pepper, 1 spoonful of salt, half spoonful of monosodium glutamate
practice:
Cut tomatoes into pieces, remove the roots of enoki mushrooms and tear them into strips, slice tofu
Cut the green onion, ginger and garlic into slices, cut the wild pepper, pour the oil in the hot pan, saute the onion, ginger, garlic and wild pepper until fragrant
Add tomato sauce and stir fry over low heat, add tomatoes and fry until soft, pour in wild pepper juice, add water to boil and cook for 5 minutes to taste
Add tofu, enoki mushrooms and konjac
Add 1 tablespoon of salt, half a tablespoon of monosodium glutamate, a little white pepper to taste, and pour in white vinegar
Add the fish fillets before serving and cook until they turn white
Tofu Shrimp Casserole
Ingredients: white shrimp, southern tofu, appropriate amount of onion and ginger, 1 tablespoon of water starch, 1 teaspoon of salt, 1 teaspoon of sugar, appropriate amount of white pepper,
practice:
Use tender southern tofu, cut into small cubes, wash the white shrimp and remove the shrimp heads
Boil an appropriate amount of ginger slices in the pot water, blanch the white shrimp and immediately remove the color. 3.
4, frying pan, right amount of oil, saute the shallots and ginger
Gently pour in the tofu cubes, add an appropriate amount of salt to give a bottom taste. Add some white pepper to taste
Pour 1 bowl of boiling water. After the water boils, shake the pot. Pour in the blanched white shrimp, cover the pot and simmer for about 5 minutes
Finally, add the right amount of sugar and salt. Thicken with water starch. Coat the ingredients with the soup. Don't use too much water starch, make it thinner.
Mushroom Chowder
Ingredients: shiitake mushrooms, king oyster mushrooms, oyster mushrooms, carrots, soy sauce, oyster sauce, peppers, ginger, garlic, salt, oil, dried peppers
practice
Pleurotus eryngii, sliced shiitake mushrooms, and thinly sliced oyster mushrooms. Boil it in boiling water, run it in cold water, and control the moisture;
Leave the bottom oil in the pot, saute the sauce and dried chili until fragrant. Add the mushrooms and stir fry, add the peppers, and stir fry the carrots;
Add soy sauce, oyster sauce, stir fry for a while, add minced garlic. Finally, sprinkle with salt and serve.
Yunxiang Pineapple Fish
Ingredients: 1kg grass carp meat, shredded onion and pepper rings, 200g sugar, 100g white vinegar, 20g rice wine, 10g salt, 250g cornstarch, concentrated orange juice
practice:
The grass carp meat is changed into twelve pineapple-shaped fish fillets with one knife, and seasoned with salt, rice wine, ginger and scallions.
Heat the oil in a wok until it is 70% hot, sprinkle the fish fillets evenly with dry powder, and fry in the wok for 1 minute until golden brown and mature, then place on a plate.
Wash the pot, add a little oil, add an appropriate amount of water, white sugar, white vinegar, salt, and concentrated orange juice to make juice, thicken it, pour it on the fish fillet, and put onion shredded pepper rings to serve.
Signature fish
Practice: 1. Clean the grass carp, cut it into two connected halves with a knife from the back, then season with salt, cooking wine, ginger and onion juice and cornstarch, put it on a plate and steam it with high heat for 8 minutes, take it out and wait for it use.
- Heat the spice and red oil in a clean pot, add ginger rice, garlic rice, chopped green onion, watercress and glutinous rice chili, stir-fry until fragrant, add a small amount of fresh soup to boil, add salt, cooking wine, monosodium glutamate, chicken essence, pepper and sugar Boil out the flavor, pour it out of the pot and pour it on the fish on the plate. Finally, top with the dried chili festival and pepper fragrant fried in hot oil, sprinkle with cooked sesame seeds and chopped green onion, and serve.
Fried Tofu with Oyster Sauce and Peppers
Ingredients: a large piece of tofu, three colored peppers, one onion, two spoons of oyster sauce, one spoonful of extremely fresh flavor, salt, chicken essence
practice:
Sliced bell pepper, sliced onion, sliced tofu;
Heat oil in a pot, add tofu, fry slowly over low heat, fry until golden brown on both sides and set aside for later use;
Heat oil in a pan, add onion and fry until fragrant;
Add bell pepper and tofu, stir well;
Adjust the seasoning, pour in chicken essence, salt, oyster sauce, soy sauce and stir well.
Tofu Stuffed Bitter Gourd
Ingredients: Half a bitter gourd, some tofu, 1 salted duck egg
practice:
Put the tofu and salted duck eggs into the food processor, without adding any seasoning, and knead them into mud;
Hollow out the bitter gourd and stuff the mud into the bitter gourd;
Deep fry, fry and set the shape and take out;
Let it cool down a bit and eat.
Braised Potatoes
Ingredients: 500g potatoes, 10g ginger, 10g green onions, 20g yellow peppers, 30g green peppers, 3 dried peppers, 4g cooking wine, 2g chicken essence, 2g salt, 30g cooking oil, 2g sugar, 5g soy sauce
practice
Peel the potatoes, wash them and cut them into hob blocks, cut the green and yellow peppers into triangular blocks, cut the green onions into oblique sections, slice the ginger for later use, and chop the dried peppers into minced pieces.
Add cooking oil to the pot and heat it for 50%. Put the potatoes in the oil until they are broken and fish out. Drain the oil and set aside.
Heat oil in the pot, add onion, ginger and dried chili to fry until fragrant, add cooking wine, chicken essence, salt, sugar, soy sauce, stir fry for a while
Add potatoes, green and yellow peppers, stir-fry evenly, and serve on a plate.
Spicy Stir-Fried Pastrami
Ingredients: smoked beef, green and red peppers, parsley, ginger, chicken essence, salt, oil.
practice:
Shred the ginger, remove the seeds and stems of the green and red peppers and cut them into small pieces, and cut the parsley diagonally into small pieces;
Boil water in a pot, put in shredded ginger and boil over high heat, put in the whole piece of smoked beef and cook on high heat for 10 minutes, remove, rinse and cut into small strips;
Heat the pot and pour the oil, add shredded ginger and sauté until fragrant, then pour in the beef strips and stir-fry until discolored, add the parsley and green and red pepper pieces and stir-fry quickly until they are broken;
Finally, add an appropriate amount of soy sauce, salt and chicken essence and stir-fry evenly before serving.
Steamed Eggplant with Garlic
Materials: I use four eggplants, garlic, ginger, green peppers, soy sauce, cooking wine, fish sauce, white sugar, and cooking oil;
practice
Cut the eggplant into 5 to 6 cm long sections, steam it in water, take it out and let it cool (the temperature that your hands can bear), tear it into strips for later use, and prepare the sauce. Garlic, ginger, and green peppers are cut into pieces, as much as possible.
Prepare a small bowl, pour a small half bowl of soy sauce, a spoonful of cooking wine (the main meal spoon for eating), a dozen drops of fish sauce, and half a spoonful of white sugar (I adjusted it to have only a little sweetness)
Pour oil in a hot pan, add minced ginger and stir fry the oil until fragrant. Pour in the sauce you just prepared. Turn off the heat when the sauce is bubbling. Add minced garlic and green peppers, mix well, and pour it on the eggplant.
Steamed Cuttlefish Roll
Ingredients: cuttlefish roll, vermicelli, enoki mushroom, minced garlic, minced green onion, minced red pepper, oyster sauce, soy sauce, cooking wine, carrot
practice:
Prepare the main ingredients, soak the vermicelli in cold water in advance until soft.
First put the fans on the bottom of the plate, put a layer of enoki mushrooms, and put the cuttlefish rolls.
Mix the oyster sauce, soy sauce and cooking wine with the sauce.
Put the minced garlic into the frying pan and saute until fragrant, pour the garlic oil into the sauce.
Pour the garlic oil on the cuttlefish rolls, steam in a hot pan for 5 minutes, and place slices of radish flowers in the middle.
Finally, sprinkle with chopped green onion and red pepper.
Grilled Eggplant with Tomatoes
Ingredients: 2 tomatoes, 2 long eggplants, 5 cloves of garlic, 1 shallot, 1 slice of ginger, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of sugar
practice:
Wash the tomatoes and cut them into pieces; mince the shallots, ginger and garlic for later use.
Wash the long eggplants and cut them into hob pieces; heat the oil in the pot over medium heat, when the oil is 60% hot, add the eggplant pieces, fry until golden brown, remove and drain the oil.
Leave the base oil in the pot, sauté the minced onion, ginger and garlic until fragrant (put 1/3 of the minced garlic first, reserve 2/3 for the last use). Add the chopped tomatoes and fry slightly to make the soup.
Add the eggplant pieces and stir-fry. Add soy sauce, salt and sugar to taste and stir-fry well. Finally, sprinkle with the remaining chopped garlic and mix well to serve.
Fried Potato Chips with Green Peppers
Ingredients: Potatoes, green peppers, red peppers, white vinegar, oil, salt
practice:
Cut the potatoes into thin slices and rinse them twice with water to prepare other ingredients
Heat the pan, pour in the right amount of vegetable oil, add the red pepper and stir fry
Saute red pepper until fragrant, then add potato chips and stir fry
After frying for a few times, you can add white vinegar and continue to fry
Stir fry until slightly translucent, then add green peppers and stir fry
Stir fry until the green pepper changes color, then add salt to taste, stir fry evenly, and then put it on the plate.
dry pot cauliflower
Ingredients: Organic cauliflower, pork belly, Laoganma beef and tempeh sauce, soy sauce, sugar, garlic leaves, red pepper
Practice: 1. With the cauliflower facing down, soak it in light salt water for 20 minutes. Then clean it and cut it into small pieces with a knife
Boil the water in a pot of boiling water for about a minute, take it out and rinse it with cold water until it is completely cool, drain and set aside
Cut the pork belly into thin slices, cut off the white garlic and pat flat with the back of the knife, and cut the small red pepper into sections
Heat the pot and put the oil in it. When the oil is hot, sauté the shallots until fragrant.
Put the pork belly slices into the pot, stir fry over medium heat until the surface is completely discolored, continue to stir fry for a while, to force out part of the oil in the fat part
Add a tablespoon of Laoganma beef chili sauce and stir-fry until fragrant
Pour in the red pepper segments and cauliflower, stir fry a few times
Add a tablespoon of soy sauce
Add some sugar, turn to high heat and continue to stir fry for about a minute
Cut the garlic leaves into sections, put them into the pot, stir fry for a few times, turn off the heat and cover the lid and simmer for about a minute, and the lid is OK.
Roasted Eggplant Strips with Shredded Pork and Pepper
Practice: 1. Peel the eggplants and peppers, wash the eggplants, and cut them into strips slightly thicker than chopsticks;
Put the eggplant in a large bowl, add some salt, stir well, marinate for 10 minutes, and marinate the water well, so that the eggplant will not absorb too much oil when frying, and it is easy to fry;
Shredded pork, shredded pepper;
Heat oil in a pan, fry the eggplant strips, gently fry the eggplant strips until soft, set aside;
Fry the onion, ginger powder and shredded pork until cooked. The color of the shredded pork has turned white, stir-fry the shredded pork with wine, sauce and raw sauce. Fry the shredded pork and color it;
Stir fry the eggplant strips evenly, add half a bowl of water, add a little salt, add less or no salt, add salt when adding salt, boil over high heat, and turn to low heat to taste;
When there is a little soup left in the pot, stir-fry with shredded pepper and garlic, pour in an appropriate amount of water and starch, and heat until the soup becomes sticky.
Fried prawns with vermicelli
Ingredients: vermicelli, shrimp, spring onion, ginger, oyster sauce, soy sauce, sugar, chicken essence, cooking wine, salt
practice:
Remove the awns and lines of the shrimp. Use scissors to cut the part from the back to the tail. Grab the food wine and a small amount of salt, and marinate for 10 minutes;
Soak the vermicelli in warm water, dice the onion and ginger;
Heat the oil in the pot. When it is 50% hot, add minced ginger, shrimp, and medium heat. Lightly press the shrimp head with a spatula to squeeze out the yellow shrimp. When the oil turns red, add oyster sauce, soy sauce, sugar, and chicken essence. and a little water, stir well;
Put in the vermicelli, keep on medium heat until the soup is completely sucked dry, put in the chopped green onion and you can serve.
Celery
Ingredients: 1 celery, 2 fresh lilies, half a red bell pepper, appropriate amount of oil, appropriate amount of salt
practice:
Break off a piece of lily and wash it;
Wash the celery, cut into oblique sections, wash and dice the sweet pepper;
Boil a pot of boiling water, add a little salt after the water boils, add celery, blanch for about a minute, remove and cool, and control the moisture;
Heat the oil in a pot, add the lily and stir fry until the lily is broken;
Add the blanched celery and diced pepper, stir fry evenly;
Add the right amount of salt, stir fry evenly and serve.
Exquisite jade heart
Ingredients: white radish, rapeseed, scallops, oil consumption, salt, starch, sesame oil
practice:
Peel the white radish, cut it into a heart shape with a mold, make a round hole in the middle, put the scallops into the pot and steam for about 20 minutes. Pour the steamed radish water into the pot, put an appropriate amount of oil in the pot, and thicken the starch.
Boil water in a pot and blanch the rapeseed. You can put an appropriate amount of salt and sesame oil to make the rapeseed more green. Take it out and place it around the plate. Finally, pour the thickened oil-consuming material.
Egg tumbled tofu
Ingredients: North tofu, egg, shrimp skin, spring onion
practice:
Cut the tofu into small pieces:
Rinse the dried shrimp skin, drain the water, chop some, chop the shallots, pour them into the beaten egg liquid, add a little salt to taste and mix well;
Pour a thin layer of oil into the frying pan, fry the tofu slices on a low heat, and fry until golden brown on both sides;
Slowly pour the egg liquid onto the tofu in the pot, continue to heat on low heat until the egg liquid solidifies;
After the egg liquid at the bottom has solidified, turn the tofu and egg liquid over and continue to fry until all the egg liquid has solidified.