72 selected dishes, home-cooked and delicious, adults and children like to eat, the taste is great
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!
Cold Boneless Chicken Feet
Ingredients: Chicken feet, shredded ginger, minced garlic, pepper, star anise, coriander, soy sauce, vinegar, cooking wine, sesame oil, salt
practice:
Wash the chicken feet, put them in a pot with cold water, put cooking wine, shredded ginger, and star anise to cook the chicken feet;
After the chicken feet are cooked, remove them and soak them in cold water to cool;
After the chicken feet cool down, put on disposable gloves to separate the bones of the chicken feet;
Add shredded ginger, chili, coriander and minced garlic to the prepared chicken feet;
Add salt, soy sauce, vinegar, and sesame oil, stir well, put it in the refrigerator for an hour, and the chicken feet will taste very good.
Tea Crispy Bones
Ingredients: crispy chicken bones, tea leaves, green and red peppers, dried peppers, ginger and garlic slices, pepper powder, oyster sauce, hoisin sauce, pork ribs sauce, soy sauce, cornstarch, etc.
practice:
Add salt, pepper, cooking wine and other seasonings to the chicken crispy bones to marinate and taste, and then pat the cornstarch.
Pour oil into the pot. When the oil temperature is 50% hot, put the tea leaves in the pot and fry them until they are dry and fragrant. Fry them until they are dry and fragrant. Remove and set aside.
Pour the oil into the pot again. When the oil temperature is about 50%, deep-fry the marinated chicken crispy bones until it is dry and fragrant. Remove and set aside.
Leave the base oil in the pot, add dry peppers, green and red peppers and stir-fry until fragrant, then add the fried chicken crispy bones and tea leaves and stir-fry again and again to season and serve.
Ginger Fried Chicken
practice:
Cut the green and red peppers with a rolling blade, and cut the chicken into pieces.
Pour the oil into the hot pot and sauté the ginger slices until fragrant, stir fry the chicken until it turns white, then add Erguotou, simmer on high heat until the wine evaporates, add the soy sauce, garlic, dry peppers and green and red peppers and stir fry.
Finally, add the pickled peppers and stir-fry quickly. After the juice is collected, it is ready to serve.
Vinegar lotus root slices
Ingredients: 400 grams of fresh lotus root, half teaspoon of soy sauce, 2 tablespoons of vinegar, salt, monosodium glutamate, 1 tablespoon of water starch, half teaspoon of pepper oil, minced green onion, minced ginger
practice:
Remove the knots of the lotus root, peel and wash, cut in half along the length, then cut into thin slices, release the water in a pot and scald slightly, remove and drain.
Put the frying pan on a high heat, pour 3 tablespoons of oil, heat it until it is warm, add chopped green onion, minced ginger, cook immediately, add vinegar, add soy sauce, salt, 4 tablespoons of clear soup, add lotus root slices and fry for a while, thicken with water starch , Drizzle with pepper oil.
Green Vegetable Ham Tofu Soup
Practice: 1. After soaking the novice dish in light salt water, wash and drain the water, and cut into pieces.
After washing the tender tofu, cut it into small pieces; chop the ham sausage and set aside.
Pour water into the pot and boil, put the tender tofu into the pot, blanch the water, remove it, and drain the water for later use.
Take another oil pan, sauté the novice vegetables until fragrant, pour in an appropriate amount of water to boil, and add an appropriate amount of salt.
Put the blanched tofu into the soup and cook for a while.
Pour in water starch, thicken it for a while, add chicken essence, and sprinkle with minced ham.
hot eel slices
Ingredients 700g eel, 100g garlic moss, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of five-spice powder, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of red pepper, appropriate amount of chicken powder, appropriate amount of soy sauce, appropriate amount of oil, appropriate amount of dried peppercorns, appropriate amount of salt, appropriate amount of garlic, and pimento County bean paste appropriate amount
practice
Remove the belly of the eel, remove the bone spurs, cut into slices with an oblique knife, wash the blood stains, smear the eel with salt, remove the mucus on the surface, rinse and drain the water, then smear with salt and rinse. Drain and set aside.
Shred the ginger, cut the garlic into small pieces, slice a red pepper, pick and wash the garlic moss. Prepare an appropriate amount of Pixian bean paste and a handful of dried pepper. Pour some more oil into the frying pan and heat it up to 80% hot.
Add the eel slices and fry them until they are cooked, and stir fry them lightly to make them evenly heated. The blasting time does not need to be very long. As long as the color of the fish meat turns white, you can pick it up and filter out the oil. Leave the base oil in the wok, heat it up on high heat, and then stir-fry the Pixian bean paste, ginger, garlic and red pepper until fragrant.
Pour in the fried eel slices and stir-fry, add a spoonful of salt, a spoonful of five-spice powder, a spoonful of cooking wine, a spoonful of soy sauce, and half a spoon of white sugar and fry for 5 minutes. Pour in the garlic moss, stir-fry for a few times, add a little chicken essence, and serve.
hot small intestine
Material: 400 grams of pork sausage, 50 grams of shredded bamboo shoots, 50 grams of celery section, 50 grams of shallot section, 50 grams of pickled pepper, 30 grams of minced pickled pepper, 30 grams of salt, green onion, garlic, ginger, chicken essence, monosodium glutamate, cooking wine, pepper, salad oil, pickled pepper oil , appropriate amount of water starch
practice
Rinse the pork sausage, add ginger, green onion and water, press in a pressure cooker for 15 minutes, take out and cut into 3 cm long sections. Bamboo shoots in water, set aside.
Put the sausages, bamboo shoots and celery in oil, add ginger slices, garlic slices, pickled peppers and stir-fry until fragrant, add salt, chicken essence, monosodium glutamate, cooking wine, pepper, and pickled peppers, stir well and thicken with water and starch , drizzle pickled pepper oil, and garnish with shallots.
Appetizing Fern Root Powder
Material: 200g fern root powder, two small red peppers, two garlic, two cloves of oil, chili, vinegar, soy sauce, salt, sugar, etc.
practice:
Cut coriander, garlic and small red pepper into foam, prepare oil pepper
Put minced garlic and small red peppers in a container, pour in a small amount of boiled water, a little vinegar, a little soy sauce, a little salt and a little sugar, then stir well for later use (some people like to add a little sesame oil, What Niangniang wants is the refreshing feeling of hot and sour appetizers, I am afraid that I will lose my appetite if I put sesame oil on it when it is hot and greasy)
Wash the fern root powder and soak it in warm water for 15-20 minutes
After the water is boiled, put the soaked fern root powder into the boil, and go to raw (during the cooking process, pick out one and taste it without hard heart)
Put the extracted fern root powder into the cool white water for a while (in fact, it is more exciting to use ice water instead of the cool white water, so the powder will be more elastic)
Put the fern root powder into the plate, pour the sauce prepared before, pour the oil pepper, and finally sprinkle the coriander, mix well and eat! ~
Celery bran mixed with peanuts
Practice: 1. Soak peanuts in cold water for 2-3 hours, so that each peanut is fully absorbed;
Put an appropriate amount of water in the casserole, add peanuts, ginger slices, star anise and pepper;
Add salt and cook for 10 minutes, then cover and simmer until the water is cool and tastes good;
Remove celery leaves from celery, clean and cut into small pieces; peel carrots, clean and cut into small pieces;
Blanch the celery and carrots separately, then drain the water in cold water for later use;
Put the boiled peanuts, blanched celery and carrots together, add salt, vegetable and fruit powder, sesame oil, and white sesame seeds and mix well.
Pork Rib Pie
Ingredients: pork ribs, peppercorns, chicken essence, bean paste, bay leaves, salt, edamame, flour, corn flour, chili, dark soy sauce, garlic, ginger slices, oil, yeast
practice:
Wash the ribs and cut them into sections, add ginger, garlic, dark soy sauce, peppercorns, salt and marinate for 30 minutes;
Add flour, corn flour, yeast, salt and water to the basin and knead into a ball, and ferment at room temperature until doubled in size;
Wash the edamame and cut the peppers for later use;
Pour the cooking oil into the pot and heat it up, add the spare ribs and stir-fry until discolored, then add the bean paste, salt and bay leaves and continue to stir-fry;
Add edamame and some boiling water, simmer for 20 minutes on medium heat;
When the ribs are cooking, take out the dough, roll it into long strips and divide it into small doses, take a piece of dough and flatten it, put it around the side of the pot, cover the pot and continue to simmer for 20 minutes;
You can turn the ribs in the middle;
Take out the cake first, then add chili and chicken essence, stir fry to collect the juice, and then serve.
Broccoli Roasted Tofu
Practice: 1. Wash the broccoli and cut it into small pieces; cut the tofu into pieces; cut the red pepper into sections.
Heat oil in a pan, fry the tofu slightly yellow with low heat, and set aside.
Blanch the broccoli in boiling water for a while, then remove and drain the water.
Heat the oil in a pan, sauté the ginger slices and red peppers until fragrant, then pour in the broccoli and tofu, stir-fry a few times, season with salt, pepper, and mushroom essence.
Braised pork ribs
Ingredients: 3 pork ribs, scallions, ginger, salt, 3 star anise, 10ml cooking wine, 15ml soy sauce, 5ml dark soy sauce, starch, sugar
practice:
Three pieces of pork ribs, washed and drained, use the back of a knife to hammer the ribs loose, put the ribs in a bowl, add a small amount of rice wine and salt, and marinate onion and ginger for half an hour;
Pat dry starch on both sides of the large row;
Heat the oil in a pot, the oil temperature is 80%, lower a large row, deep-fry until lightly yellow on both sides and take out;
Leave the remaining oil in the pot, put the pickled onion and ginger in the big row just now and sauté until fragrant, add a few star anise, put in the big row, add light soy sauce and stir well, add an appropriate amount of boiling water, cover and simmer for 10 minutes;
Add sugar to taste, add a small amount of dark soy sauce for coloring, and collect the juice over high heat.
Braised small rapeseed
Ingredients: 500 grams of small rapeseed, 2 grams of salt, 2 tablespoons of soy sauce, appropriate amount of garlic, appropriate amount of pepper
practice:
Wash the small rapeseed;
Boil water in a pot, blanch the small rapeseed until discolored and soft, put it in cold water to cool down;
Put an appropriate amount of oil in the pot, add the peppercorns when the oil is hot, and fry until fragrant. Filter out the peppercorns, leaving only the peppercorn oil;
Chop the garlic into minced garlic, put the minced garlic in the pepper oil and stir it for a while, turn off the heat;
Put the dried rapeseed into a container, add the salt, soy sauce, and stir-fry garlic together with pepper oil into the rapeseed, and mix well.
Winter Melon Teal Soup
Ingredients: teal, spare ribs, wax gourd, ginger, pitted red dates, Radix ginseng, Codonopsis pilosula, Beiqi, lotus seeds, barley, Polygonatum japonica, wolfberry fruit, longan
practice:
Wash the teal, cut it into pieces, and fly with the ribs;
Boil a pot of water in the soup pot at the same time, put in the duck and ribs that have flown through the water, put in the ingredients except winter melon and wolfberry, and boil on high heat, turn to low heat and simmer for 1 to 5 hours;
Put in the winter melon and cook for another 1-5 hours; sprinkle in the washed wolfberry fruit, turn off the heat and add salt.
Cucumber Slipped Pork
Ingredients: 250g pork, 500g cucumber, appropriate amount of oil, half ginger, 20g watercress, 5ml soy sauce, 10g starch, appropriate amount of salt, appropriate amount of monosodium glutamate
practice:
Peel and wash the cucumber, cut it into strips with a hob;
Cut the pork slices into large slices, add watercress, shredded ginger, soy sauce and wet starch. Grab the meat slices evenly with your hands to make the seasoning evenly paste on the meat slices;
Heat the oil in the pot, the oil can be a little more, pour in the meat slices and simmer for half a minute;
Then shovel the meat slices up and put them aside, leave a proper amount of oil in the pot, pour in the cucumbers and stir-fry for about a minute;
Then pour in the sliced meat and stir-fry with a few large shovels, add salt and monosodium glutamate and stir-fry to serve.
Salad with preserved cucumber and egg
Practice: 1. Put the preserved egg into the pot and cook for five minutes. The boiled preserved egg is easy to cut, and then cut the preserved egg into small crescent-shaped pieces. Use a peeling knife to scrape the cucumber into long thin slices.
- Put the sliced preserved eggs into the plate, then roll up the cucumber and put it in the middle of the plate. Pour in the prepared cold sauce, and the preserved egg and cucumber is ready!
Steamed Loofah with Garlic
Ingredients: 2 loofahs, 10 cloves of garlic, 1 tablespoon of peanut oil, 3 tablespoons of soy sauce
practice:
Set up a steamer, put the plate with the loofah into the steamer, and steam for about 3-5 minutes. Don't steam it for a long time, the loofah is easy to steam, as long as the color is green after steaming, the loofah will shrink after steaming;
Take out the steamed loofah plate and put it aside first;
Heat the pan, put a spoonful of peanut oil in it, wait until the oil is hot and it is a little smoking, put the minced garlic in, and slowly burst it with a small fire, when the minced garlic turns yellow, pour down the prepared soy sauce, and put the minced garlic in it. The minced garlic soy sauce is poured on the loofah.
Cheese Baked Sweet Potatoes
Practice: 1. Choose a medium-sized sweet potato, wash it, and cut it in half;
Put it in a steamer and steam for about 20 minutes, until the sweet potato is cooked and softened;
Use a spoon to scoop out the sweet potato flesh, pay attention to leave half a centimeter thick flesh near the peel, and the remaining sweet potato shell is for use;
Add butter, sugar, whipped cream and egg yolk to the mashed sweet potato, stir well;
Put the mashed sweet potato into the sweet potato shell and smooth it out;
Spread the shredded cheese evenly on the sweet potatoes, and bake in a preheated oven at 200 degrees for about 15 minutes, until the cheese melts and changes color.
Four Treasures of Dry Pot Duck
Ingredients: duck intestines, duck feathers, duck hearts, duck livers, green and red peppers, wild peppers, garlic sprouts, garlic, red oil douban, pickled peppers, chicken essence, monosodium glutamate, sugar, balsamic vinegar, salt, pepper, rice wine, cornstarch
practice:
Cut the duck feathers with a flower knife, cut the duck intestines into sections, and slice the duck hearts and duck livers;
Put the duck gizzards, duck intestines, duck hearts and duck livers in a pot. After marinating with salt, pepper, rice wine and cornstarch to taste, put them into a hot oil pan and oil them. Take out and control the oil. use;
Heat the oil in the pot, fry the red oil bean paste and pickled pepper for a few times, then add the duck intestines, duck lungs, duck hearts and duck livers and fry for 2 minutes. After the sansho, garlic sprouts and garlic cloves, continue to fry for 2 minutes and add salt, chicken essence, monosodium glutamate, sugar and balsamic vinegar.
Stir-fried Beef with Bitter Gourd
Ingredients: beef, bitter gourd, baking soda, soy sauce, chicken essence, rice wine, salt, vegetable oil
practice:
Cut the beef into slices, add a little soda, soy sauce, chicken essence, rice wine and salt, then mix well, then add a little water to mix well, finally add a little vegetable oil to seal, marinate for 30 minutes;
Wash the bitter gourd and cut it into pieces, add a little salt to marinate it;
Heat the oil in the pot over medium heat, add the beef and stir fry until the beef is completely discolored and mature, put the bitter gourd pieces into the pot, fry for 3-5 minutes, and adjust the salt when the bitter gourd is fully cooked.
Tofu skin mixed with bean sprouts
Ingredients: 70 grams of tofu skin, 60 grams of bean sprouts, 15 grams of pepper, a little chopped green onion, 1 gram of salt, 1 gram of chicken powder, 5 ml of soy sauce
practice
Cut the washed bean skin into shreds, and cut the bean skin into two sections.
Pour the washed bean sprouts into a pot of boiling water, blanch for 1 minute until they are broken, remove, drain and set aside; pour the cut bean skins into the pot, blanch for 2 minutes to remove the bean smell Taste, remove, drain, put in a bowl, sprinkle with chopped green onion, set aside.
Put oil in another pot, pour in peppercorns, fry for about 1 minute until the fragrance wafts out, pour the peppercorn oil on the bean skin and chopped green onion, put the blanched bean sprouts, add salt, chicken powder, soy sauce, mix well After the food is put on the plate.
Beef salad
Ingredients: 150 grams of beef, ginger, garlic, dried chili powder, onion, coriander, pepper, monosodium glutamate, vinegar, sugar, soy sauce, edible, sesame oil
practice:
Slice the marinated beef, chop the ginger, garlic and dry chili powder for later use;
Put the sliced beef on a plate, add pepper, monosodium glutamate, vinegar, sugar, soy sauce, green onion, and parsley for use;
Pour cooking oil into the pot, heat it up, add ginger and garlic and stir-fry to stimulate the aroma, put chili powder, and pour it directly into the pre-installed beef dish;
Add the sesame oil and seasoning and stir well before serving.
Spicy Braised Dry
Ingredients: 2 pieces of tofu, appropriate amount of oil, 4 g of salt, a small piece of green onion, 4 slices of ginger, appropriate amount of pepper powder, appropriate amount of chili noodles, 15 g of soy sauce, 10 g of dark soy sauce, 15 g of sugar, appropriate amount of cooking wine, 2 star anise, 3 fragrant leaves , a small piece of cinnamon, an appropriate amount of cumin, 2 cardamoms, 3 slices of Angelica, an appropriate amount of chicken essence
practice:
Slice the green onion and slice the ginger;
Saute dried peppercorns and crush them;
Cut the tofu into small pieces, deep fry in oil until golden brown on both sides;
Leave the bottom oil in the pot, pour in the green onions, ginger slices, and pepper powder, and fry until fragrant;
After frying, pour in a small pot of water, and at the same time pour in cooking wine, salt, light soy sauce, dark soy sauce, sugar, and chicken essence. After the water is boiled, boil on low heat for 5 minutes;
Put in the fried tofu cubes, cover and cook for 10 to 15 minutes, then remove;
After the brine is removed, add pepper powder and chili noodles, and mix well.
Champagne Braised Egg
Ingredients: 500g quail eggs, 1 can of beer, 5g salt, 40g soy sauce, 2 star anises, 2 fragrant leaves, 1 stage cinnamon, 10g sugar
practice:
Wash the quail eggs, cook them in a pot with cold water, remove them and cool them quickly, and peel off the eggshells;
Put the shelled quail eggs into a cooking pot, pour in beer, add bay leaves, cinnamon, star anise, salt, soy sauce and sugar, boil over high heat and cook over low heat for half an hour;
Turn off the fire, soak for more than 4 hours, and then remove it and spread it out to dry.
Pork Ribs with Pineapple Goo
Appropriate amount of spareribs, 1 bottle of canned pineapple, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of water starch, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, a little sesame seeds, 1 section of green onion, 1 piece of ginger, a little garlic, wrapped and fried Appropriate amount of powder
practice
Rinse the ribs with water, cook the ribs, remove the ribs, drain the water, put them into the frying pan, and mix well.
Fry the ribs, fry the ribs until golden brown, set aside.
Put light soy sauce, dark soy sauce, sugar, vinegar, salt, water starch, canned pineapple juice in a bowl and mix well.
Saute minced garlic until fragrant, add spare ribs, add canned pineapple, and pour into bowl juice.
After the soup is thick, add cooked sesame seeds, stir fry evenly and enjoy.
Grilled Crucian Carp with Sauce
Ingredients: crucian carp, cooking wine, salt, green onion, ginger, bean paste, sweet noodle sauce, pepper, chopped green onion.
practice
Clean the crucian carp. After washing, spread a layer of cooking wine and a thin layer of salt evenly inside and outside, and marinate for about 15 minutes.
Heat oil in a hot pan. When the oil is hot, add the crucian carp, and fry slowly over low heat. Fry the crucian carp noodles on both sides until golden brown and set aside.
Add the remaining oil in the pot and stir fry the minced green onion and ginger until fragrant. Pour in the bean paste and fry until the red oil comes out, add the sweet noodle sauce and fry for a while. Add 1 small bowl of water and add the fried crucian carp. When it boils, turn down the heat.
Cook until the soup thickens, close the juice over high heat, sprinkle with pepper, and serve with chopped green onion.
Tips: The dosage of bean paste and sweet noodle sauce is about 2:1. Because the two sauces are salty, and the fish is also sprinkled with salt, so basically do not need to add salt in the end
dry pot assorted vegetables
Ingredients: pork belly, king oyster mushrooms, dried tofu, tofu bubbles, celery, green and red peppers, eight treasures fermented bean sauce, onion, ginger and garlic, bay leaves, cinnamon, dried peppers, star anise, peppercorns
Practice: 1. Dried tofu and tofu bubbles are cut into pieces for later use.
Wash the pork belly and cut into thin slices; wash the king oyster mushrooms and remove the roots; wash the green and red peppers and cut them into appropriate sizes; wash the onions, ginger and garlic and slice them for later use.
Put oil in the pot, fry the fragrant pepper, star anise, cinnamon, and bay leaves on low heat, then add dry pepper, onion, ginger, and garlic to fry until fragrant.
Put the sliced pork belly into the pot and stir fry.
Add king oyster mushrooms, celery, green and red peppers, dried tofu, and tofu bubbles and stir-fry evenly. Finally, add soy sauce, eight-treasure fermented soybean paste, stir-fry with salt until tasty, and serve assorted vegetables in a dry pot.
Grilled Chicken Meatballs with Sauce
Ingredients: 250g chicken balls, 1 pepper, 1 onion; 1 tablespoon of Pixian bean paste; 2 tablespoons of white sugar; 2 tablespoons of green onion; 1 segment of garlic;
practice
Prepare the ingredients; cut the peppers and onions separately, and chop the garlic, green onions, and tempeh separately;
Put cooking oil in the pot, add onion, garlic and tempeh to fry until fragrant; after frying, add bean paste and fry red oil;
After frying the red oil in the bean paste, add the chicken meatballs; stir fry evenly and add the light soy sauce;
Add sugar; add a small bowl of soup; after boiling, cover with a lid and simmer for a while to make the chicken balls taste good;
After the soup is reduced, add green peppers and onions and stir-fry; stir-fry until the peppers and onions are broken, and the soup is basically wrapped around the ingredients, then turn off the heat and serve out;
Water shredded pork
Ingredients: water bamboo, 150 grams of shredded pork, 1 green pepper, 4 grams of salt, 1 tablespoon of cooking wine, 3 grams of corn starch, shrimp powder
practice:
Add salt, cooking wine, and cornstarch to the shredded pork, stir evenly, and then add half a tablespoon of cooking oil and stir it. Cut the water spinach into shreds for later use, and cut the green peppers into shreds for later use.
Put the shredded pork in the hot oil and stir-fry until the color changes, and then add the water-flavored water in the hot oil and stir-fry until it becomes soft.
Add salt and shredded pork, stir fry evenly, add green pepper shreds and a little shrimp powder and stir fry evenly.
Goji Berry and Black Sesame Porridge
Ingredients: 80 grams of rice, 20 grams of glutinous rice, 30 grams of black sesame seeds, 10 grams of sweet osmanthus, rock sugar, and appropriate amount of wolfberry
practice
Wash the glutinous rice and soak it for 2 hours in advance; soak the wolfberry for later use.
Boil a pot of water. After the water boils, pour in the rice, glutinous rice and black sesame seeds, and stir until it boils to prevent sticking to the bottom of the pot.
After the water boils, turn to low heat and cook slowly for about 40 minutes, stirring several times in between. When the soup becomes thick, turn off the heat, and pour a spoonful of sugar osmanthus, rock sugar and wolfberry while drinking.
casserole baby dish
Ingredients: pork belly, baby vegetables, fried tofu, peanut oil, salt, chicken essence, light soy sauce, oyster sauce, chili sauce, garlic
practice:
Put the pork belly in a pot of cold water and cook until cooked;
Take out and cut into thin slices, peel the garlic and cut into small pieces, cut the baby cabbage into small pieces, and separate the leaves and rhizomes;
Heat the wok, add oil, add the cold oil into the meat slices, stir-fry on low heat until the meat slices release oil and the meat slices turn golden brown;
Put in the rhizome of the baby cabbage, add salt, oyster sauce and soy sauce;
Add chicken essence and Laoganma, fry until the rhizomes become soft, then add the leaves;
Stir fry for a few times on high heat, and then add water, the amount of water does not cover all the ingredients;
Add oil tofu, bring to a boil, turn to low heat and simmer for 5 minutes, then transfer to a hot casserole.
Eggplant with minced meat
Ingredients: eggplant, lean meat, oil, onion, pepper, garlic, ginger, salt, soy sauce, garlic barbecue sauce
practice:
Cut the eggplant into pieces and marinate with salt, squeeze out the water for later use, mince the meat, mince the ginger and garlic, and cut the onion into chopped green onion.
Put the normal amount of oil in the wok, fry the eggplant until soft, and set aside.
Add the oil again, put the peppercorns on a low fire to burst out the fragrance, remove them, add the minced ginger and garlic and saute until fragrant, add the minced meat and fry until discolored.
Put garlic barbecue sauce and soy sauce, stir well, put eggplant, sprinkle chopped green onion, stir well and serve.
Scrambled Eggs with Broad Beans
Ingredients: 125 grams of broad beans, 3 eggs, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of chicken essence
practice
Crack the eggs into a bowl and add an appropriate amount of cooking wine.
Beat into egg liquid, set aside.
Put the broad beans into boiling water and blanch until they are broken, then remove.
Heat the oil in a wok, add the egg mixture and stir fry until it becomes lumps.
Next, add in the blanched broad beans and stir-fry.
Then, add an appropriate amount of salt and an appropriate amount of chicken essence.
Season and stir well. Serve out of the pan.
Peas with Shrimp
Material: the right amount of shrimp, the right amount of green beans, the right amount of salt, the right amount of red pepper, the right amount of mushroom essence, the right amount of oyster sauce, the right amount of garlic, the right amount of ginger
practice
1 Wash and drain green beans with shrimp separately.
2 Carrots and red peppers are cut into small cubes, the size should be similar to that of green beans, and the color matching adds a little flavor. Heat the oil pan, add the ginger and garlic slices and saute until fragrant, first add carrots or red peppers, which are not easy to ripen, and stir-fry until they are five mature.
3 Put the green beans and shrimps and stir-fry together. If the shrimps are relatively large, put the shrimps first.
4 Stir fry until the shrimps are completely discolored, indicating that the shrimps are cooked, and the green beans are generally tender and cooked. Season with salt and mushroom extract or just oyster sauce.
Cold Dumpling Skin
Ingredients: dumpling skin, soybean sprouts, gluten, spinach, tomato, leek, coriander, salt, minced garlic, spicy noodles, soy sauce, balsamic vinegar, monosodium glutamate, fresh red pepper, thirteen spices
practice:
Cook the dumpling skins in boiling water, cool them with cold water, blanch the gluten, bean sprouts, and spinach in the boiling water, and remove them.
Make a cross on the top of the tomato, scald it in boiling water, peel it, dice it, cut the coriander into sections, cut the red and fresh peppers into sections, and chop the garlic into minced pieces.
Tomato puree production: clean the pot and smooth it out, leave a little base oil, stir fry diced tomatoes, add salt and tomato, stir well, stir fry and put on a plate.
Stir-fry chives: Put oil in a pot, heat it, pour in chives and stir-fry, add salt and thirteen incense to stir-fry, and place in a bowl.
Sauce preparation: clean the pot of lubricating oil, leave a little base oil, pour in the chili powder when it is hot, then pour in the minced garlic, stir fry on a low heat, put the chili oil out of the pot and put it in a bowl, let it cool, pour in soy sauce and balsamic vinegar , salt, monosodium glutamate.
Put gluten, spinach, and bean sprouts on a plate, put coriander and red and spicy subsections on top, fold the dumpling skin in half, put it on the plate in a circle, put two spoons of homemade tomato puree on the top, put the fried leeks on the tomato puree, and pour the sauce , and you're done.
Bamboo shoot saliva chicken
Practice: 1. Wash the chicken and cook it until it is cooked according to the above method. Slice the fresh bamboo shoots, fly with water, and put them in the bottom of the plate.
To adjust the sauce, pour 30 grams each of soy sauce, white sugar, red oil, 5 grams salt, 20 grams monosodium glutamate, 15 grams sesame oil, 10 grams each of minced garlic, minced ginger, 4 grams of pepper noodles, 4 grams of sea pepper in a bowl. , 25 grams of sesame paste, 3 grams of shallots, stir well.
Remove the big bones from the chicken, cut it into evenly sized strips, cover the bamboo shoots, and drizzle with the seasoning sauce.
Fried Pork with Edamame
Ingredients: edamame, pork belly, salt, cooking wine, starch, soy sauce, onion, ginger, garlic, sugar
practice:
Clean the edamame and drain the water, cut the pork belly into small pieces, cut the pepper into small pieces, cut the green onion into pieces, shred the ginger, and mince the garlic;
Put the pork belly in a small bowl, pour in an appropriate amount of cooking wine, starch, and salt, and marinate for a while;
Heat the oil in a pan, pour in the pork belly after the oil is hot, stir fry until the pork belly is cooked, and set aside for later use;
Heat oil in another pot, pour in edamame and stir fry for a while, add salt and shredded ginger and stir well;
Finally, pour in the pork belly, light soy sauce, chili, dark soy sauce, chopped green onion, minced garlic, oyster sauce, sugar, stir well, and serve on a plate after a while.
Sweet and Sour Fat Sausage Radish
Ingredients: Fat sausage, white radish, red pickled pepper, ginger, star anise, cooking wine, vinegar, sugar, salt, dark soy sauce
practice:
Clean the fat intestines, add water to boil in the pot, put in the large intestines and blanch, remove and drain the water, marinate with cooking wine, vinegar and ginger for 20 minutes;
Peel the white radish and cut it into three sections horizontally and then vertically into a rectangle, and then cut off the corners of each rectangle into a cylindrical shape;
Stuff the cylindrical radish into the large intestine, and then cut into equal-length segments;
Put an appropriate amount of oil in the pot, put the large intestine stuffed with the radish into the small fire and fry until the skin is golden brown;
Put dark soy sauce, vinegar, add appropriate amount of water, bring to a boil on high heat, put star anise and pickled peppers and cook on low heat for 50 minutes, add appropriate amount of salt and sugar to collect juice on high heat.
Emerald Shrimp
Ingredients: 150 grams of pure shrimp, 50 grams of fresh peas, 1 egg white, minced green onion and ginger, pepper, water starch, cooking wine, salt, clear soup
practice:
Sizing the shrimp with some salt, pepper, water starch and egg white; wash the peas and blanch them until cooked;
Put the pot on the fire, put the oil and heat it to 40% hot, put in the shrimp to be smooth, remove and control the oil; mix with the remaining salt, pepper, water starch and clear soup to make a juice;
Leave the base oil in the pot, fry the shallots, minced ginger, shrimps, and peas for a while, pour in the goreng juice and stir-fry until cooked.
Fried Shrimps
Ingredients: 1 catties of shrimp, shredded ginger, sugar, salt, tomato sauce, olive oil
practice:
Cut a slit along the back of the shrimp and take out the shrimp line;
Wash the shrimp with the shrimp line removed with water and drain the water;
Shred ginger, set aside;
Heat the oil in a hot pan. When the oil is 80% hot, add shredded ginger and stir fry;
After the fragrance bursts, pour in the prawns and stir-fry. After the shrimp turn red, add salt and sugar and continue to stir-fry;
Cover the pot and simmer for a while, then pour in an appropriate amount of tomato sauce and stir fry evenly.
Carrot Chicken Porridge
Ingredients: 100 grams of rice, 30 grams of carrots, 50 grams of chicken breast, a little parsley, salt, sesame oil
practice:
Boil water in the pot, pour in the washed rice and cook on low heat;
While the rice is cooking, wash the chicken, cut it into shreds along the lines, add a little pepper, salt and dry starch to marinate evenly;
Peel the carrots and shred them, wash and dice the parsley;
Put a little oil in the pot, first add the shredded carrots and stir-fry for a few times, then pour in the shredded chicken and fry until it turns white, then take it out immediately;
Cook the rice porridge until the rice is soft and thick, add the fried shredded carrots, shredded chicken and parsley to boil again, and finally add salt and sesame oil.
Yudai Bamboo Sun Soup
Ingredients: 20 grams of bamboo fungus, 1 loofah, 20 wolfberries, olive oil, shiitake mushroom soup, and appropriate amount of salt
practice:
Bamboo fungus and wolfberry are soaked, and the loofah is cut into long pieces with a vegetable slicer for later use;
Put olive oil and vegetarian stock into a pot and add an appropriate amount of water to boil;
Add bamboo fungus and loofah and cook until soft;
Add in wolfberry, sprinkle with salt and mix well.
assorted mushrooms
Ingredients: appropriate amount of oyster mushrooms, appropriate amount of shiitake mushrooms, appropriate amount of white jade mushrooms, appropriate amount of crab mushrooms, 2 stalks of greens, 3 cloves of garlic, 1 piece of ginger, 1 shallot, 1 tablespoon of bean paste, 1/2 tablespoon of chicken essence, 1 tablespoon of soy sauce, sugar Appropriate amount, appropriate amount of salt, appropriate amount of water starch, 1 tablespoon of chili powder, pepper powder
practice:
Clean the green vegetables and all the mushrooms, cut the garlic into minced garlic, slice the ginger, and cut the chives and chopped green onion;
Heat the oil in a pan, sauté the onion, ginger and garlic until fragrant, add 1 tablespoon of bean paste to fry the red oil, add an appropriate amount of water, cover with a lid and boil, then remove the seasoning;
Add chicken essence, soy sauce, sugar, and salt to taste, then add all the mushrooms, cover and cook until cooked. After opening the lid, add green vegetables and cook for 2 minutes, pour in water and starch and boil again;
Add chili noodles, minced garlic and pepper powder.
spicy chicken
Ingredients: chicken, onion, ginger, garlic, dried chili, cooking wine, salt
practice:
Wash the chicken and cut it into even small pieces, add cooking wine and salt, mix well and marinate for 20 minutes;
Slice ginger and garlic, cut green onion and chili into sections;
Pour oil into the pot and heat it up, add chicken pieces and fry slightly until golden brown;
Heat the oil over high heat, add ginger, garlic slices, chili peppers, stir fry the fried chicken pieces, sprinkle chicken essence, salt and spring onions and stir well.
Fried Pork with Yam
Ingredients: Chinese yam, lean pork, onion, ginger and garlic, soy sauce, pepper, water starch, salt, oil
practice:
Mince the onion, ginger and garlic, slice the lean pork, peel the yam and cut into thick strips, blanch in boiling water, remove and drain;
Heat the pot and pour the oil, add onion ginger minced garlic and saute until fragrant, pour in the pork slices and stir-fry until discolored, add a small amount of boiling water, add the yam pieces and stir-fry for a few times;
Cook in a little soy sauce, stir fry to color, sprinkle with a little pepper and mix well, and finally pour a little water starch to thicken the juice and then serve.
Stewed Lamb Kidney with Wolfberry
Ingredients: 300 grams of lamb kidneys, 500 grams of mutton, 50 grams of wolfberry, 4 grams of green onions, 4 grams of ginger, 3 grams of cooking wine, 3 grams of monosodium glutamate, 3 grams of salt
practice:
Cut the mutton into pieces, remove the waist and wash it, wash the mutton and cut it into pieces, wash the green onions and cut them into sections, and wash the ginger and slice them;
Put the loin slices and mutton into the casserole, add an appropriate amount of water, boil it with a high heat, skim off the foam, add the wolfberry, onion and ginger, simmer on a low heat until cooked, then add cooking wine, monosodium glutamate, and salt to taste. edible.
Brown rice and purple potato porridge
Material: 1 or 2 cups of brown rice, 3 purple potatoes, appropriate amount of water
Practice: 1. Wash the brown rice, cut the purple potato into small pieces, put it into the electric stew pot,
Add an appropriate amount of water, my stew pot is 1L, and the water is added to the upper limit of the water level.
Press the automatic file, boil for about three hours, the automatic file jumps to the keep warm file,
Boil until the soup is thick and the brown rice and purple potatoes are soft and rotten.
Three-color oyster cauliflower
Ingredients: 1 half cauliflower, 1 bell pepper, 1 half carrot, 1 half garlic, 1 teaspoon of salt
Practice: 1. Boil a pot of boiling water, add a little salt and blanch the cauliflower for 1 minute
Take out the cauliflower after blanching in cold water and control the water for later use
Put peanut oil in another pot and sauté garlic cloves until fragrant
After smelling the garlic, add the carrot slices and stir fry evenly
Pour in the cauliflower and stir fry over medium heat until the carrots are soft
Add chopped green pepper
Add a teaspoon of salt, a teaspoon of soy sauce and a tablespoon of oyster sauce to taste
Continue to fry for about 1 minute on medium heat until it tastes good, then turn off the heat
Homemade crucian carp
Ingredients: 1 live crucian carp, 50 grams of pork slices, 25 grams of fresh bamboo shoots, 15 grams of shiitake mushroom slices, 2 grams of ginger slices, 50 grams of Shaoxing wine, 1 gram of rice vinegar, 10 grams of soy sauce, 15 grams of bean paste, 10 grams of sugar 3 grams of onion and garlic slices, 20 grams of water starch, and 100 grams of cooked oil.
practice:
The live crucian carp is slaughtered and washed, and a knife pattern is cut on the back of the fish on both sides.
Heat the casserole on a high heat, heat the cooked clear oil, put the crucian carp with soy sauce and set aside for half a minute, put it into the hot oil pan and fry until golden brown, pour out and drain the oil.
Reserve 50 grams of oil in the pot, add bamboo shoots, pork slices, mushroom slices, green onion, garlic slices, and bean paste to fry red, then return the fish to the pot, add Garsau wine, soy sauce, white soup, water (submerged the fish) and bring to a boil , switch to medium heat for about 5 minutes until cooked, add monosodium glutamate, use high heat to collect thick juice, evenly pour in water starch, pour oil, turn the fish over and drop a few drops of vinegar, put it into a large fish basin.
Cucumber Sliced
Material: cucumber, lean meat, starch, salt, sugar, red pepper, garlic
Practice: 1. Use an appropriate amount of salt and sugar to stick the lean meat slices, put a little starch and grab it, pour an appropriate amount of oil to seal it and marinate for a while;
Slice the cucumber and dice the red pepper;
Heat the oil in a hot pan, and fry the pork slices until they are seven mature.
Leave the base oil, saute the garlic slices, red pepper and cucumber slices until fragrant, add some salt to taste, then pour in the fried meat slices and fry for a while.
Carrot Enchiladas
Ingredients: 1 sweet corn, 100 grams of wheat flour, 1 radish, 2 eggs, salad oil, salt, appropriate amount of shallots
practice:
Peel the sweet corn, dice the carrots, and mince the shallots;
Put the base oil in the pot, pour in the corn kernels and diced carrots, stir fry for 3-4 minutes, and drain when they are cooked;
Break up the eggs, add flour, diced corn carrots, chopped green onion, and a proper amount of salt, mix well;
After the pot is slightly hot, scoop up a spoonful of batter and slowly add it to the pot, it will naturally form a circle. Fry on low heat until the batter is solidified, turn over and continue to fry until cooked through.
Steamed Pork Ribs with Peanuts
Ingredients: 300g fresh pork chops, 150g peanuts with skin, 3 slices ginger, 1 shallot, 1/4 tsp fine salt, 2 tbsp oyster sauce, 1/4 tsp chicken powder, 1 tsp sugar, 1 tsp corn starch, 2 tsp sesame oil
practice:
Wash the peanuts and spare ribs with clean water, drain the water, and cut two slices of ginger for later use;
Mix the ribs with salt, oyster sauce, chicken powder, sugar, cornstarch, and sesame oil;
Take a flat plate, spread the peanuts on the bottom, and then spread the marinated ribs and ginger slices on the surface of the peanuts;
Pour 1 bowl of water into the inner pot of the electric pressure cooker, put a stable rack on it, and put the plate with the ribs on it;
Cover the pot and press the "beans" program to enter the heating state, which will take about 30 minutes. When the heating state enters the heat preservation state, you can turn off the power and wait for the electric cooker to cool down. , open the lid again;
Take out the steamed ribs and rice, sprinkle a few chopped green onion on the surface.
fried eggplant box
Ingredients: 2 eggplants, 120g minced meat, 1 egg, appropriate amount of oil, appropriate amount of salt, appropriate amount of flour, appropriate amount of starch, appropriate amount of minced ginger, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of Thai chili sauce
practice:
Add appropriate amount of minced ginger, salt, pepper, cooking wine, oyster sauce and other seasonings to the meat filling;
Stir in one direction and marinate for a few minutes;
Cut the eggplant into slices, do not cut two slices together;
Spread a layer of cornstarch between the two sliced eggplants;
Put the prepared meat filling into it;
Mix starch and flour at a ratio of 1:1, add an egg and an appropriate amount of salt;
Add water to make a thin and moderate batter, add a few drops of oil in it;
Heat the electric baking pan and brush the bottom of the baking pan with oil;
Put the prepared eggplant box into the batter and roll it, let the batter wrap the eggplant box;
Put the battered eggplant box into the electric baking pan;
Fry the eggplant box until golden brown on both sides;
Take it out and put it on a plate, and then pour a layer of Thai chili sauce on the surface of the eggplant box.
Minced Pork King Oyster Mushrooms in Oyster Sauce
Ingredients: 2 king oyster mushrooms, 100 grams of pork, appropriate amount of oil, 1 section of onion, 2 slices of ginger, 2 cloves of garlic, 1/2 tablespoon of cooking wine, 1/2 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, water starch
practice:
Cut the king oyster mushrooms into slices first, and then cut them into chopstick-thick strips;
Mince pork, shred onion ginger, slice garlic, add 1/3 bowl of water to the bowl, then add 1/2 tablespoon of starch, dark soy sauce, light soy sauce, oyster sauce, stir well, and make a thickening juice;
Bring water to a boil in a pot, put in the blanched king oyster mushrooms, blanch the king oyster mushrooms until they become soft, remove and control the water for later use;
Heat the oil in the pot, add the onion, ginger and garlic to saute until fragrant, then add the minced meat and stir-fry until the color turns white;
Put in the king oyster mushrooms and stir fry evenly, pour in the prepared sauce to thicken, stir fry evenly over high heat, heat until the soup becomes thick, and the gorge juice is wrapped on the king oyster mushrooms, turn off the heat, and serve on a plate That's it.
Old Beijing meat dragon
Method: 1. Pour the yeast into the water, stir well, knead it into a dough, and ferment for an hour.
Clean the pork, a little fatty meat will taste more fragrant, chop the meat into minced meat.
Wash the green onions and mushrooms and chop them.
Mix minced meat, minced green onion and minced mushrooms together.
Add salt, soy sauce, chicken essence, five-spice powder, ginger powder, sesame oil and oil and mix well.
After the dough is fermented, take it out and round it, divide it into two parts, roll it into a rectangle or a circle, and spread the meat filling evenly.
Roll up and ferment for another 20 minutes.
Steam over high heat for 25 minutes, simmer for 5 minutes, and cut into pieces.
Enoki mushrooms with red oil
Ingredients: Flammulina velutipes, carrots, purple cabbage, spicy millet, shallots, garlic, white vinegar, red pepper oil, salt, garlic
practice:
Cut off the root at the bottom of the enoki mushroom, boil a pot of water, add some salt and oil, put in the enoki mushroom and cook;
When the enoki mushrooms are cooked until they are nine mature, add carrots and cook together. After they are all cooked, let them cool and drain the water and put them in a bowl;
Add the prepared shredded purple cabbage, then add minced garlic, millet peppers, salt and white vinegar;
Add the prepared red pepper oil, mix well, sprinkle some chopped green onion.
Spicy Chicken Wings
Practice: 1. Wash and chop the chicken wings into small pieces, add cooking wine, salt, pepper, soy sauce, mix well and marinate for 20 minutes.
Cut the onion, ginger and garlic into small pieces, put some soy sauce, salt and sugar in a bowl and dissolve with a little water.
Heat the oil in a pan, add the chicken pieces and fry them until the surface is slightly yellow, remove them. When the oil temperature rises, put in the chicken pieces and fry them again and remove them.
Leave the base oil in the pot, add Chinese peppercorns and chili and stir-fry, add onion, ginger and garlic and stir-fry for a while, then add chicken pieces and stir-fry for a while.
Pour in the prepared sauce, stir fry evenly over high heat, and serve.
Stewed Chicken with Vegetables and Soy Sauce
Ingredients: chicken drumsticks, shiitake mushrooms, corn, carrots, enoki mushrooms, garlic, dark soy sauce, cooking wine
Practice: 1. Chop chicken thighs into pieces and carrots into cubes.
Marinate the chopped chicken thighs with dark soy sauce and cooking wine for 15 minutes.
Add oil in the pot, the oil temperature is 60% hot, add garlic and fry until golden brown.
Add the chicken thighs and fry until golden brown.
Add carrots and mushrooms and fry until fragrant.
Add in the dark soy sauce, then add a small bowl of water, and simmer to taste.
Finally add enoki mushrooms and sweet corn and cook for 5 minutes.
Potato Beef Soup
Ingredients: beef brisket, potatoes, curry, onion, ginger, pepper, fennel, star anise, salt
practice:
Cut the beef brisket into pieces, blanch in water to remove blood foam, remove and set aside;
Cut potatoes into small pieces;
Sauté the seasoning with a little oil at the bottom of the pot, then add the brisket and stir-fry for 2-3 minutes;
Add boiling water and a teaspoon of salt, put it in the pressure cooker for 30 minutes;
Put a little oil into the potatoes and stir-fry for about 2 minutes, then add 500 ml of hot water and a small bowl of beef brisket broth to cook the potatoes for 8-10 minutes;
Finally, add 4 pieces of curry, stir until the curry melts, add the brisket and continue to simmer for 3-5 minutes.
Chicken Feather in Soup
Ingredients: 50g enoki mushroom, 5 shiitake mushrooms, 10g yuba, 50g oily tofu, 100g chicken feathers seasoning: 1/2 teaspoon (2g) salt, 500ml broth
practice:
Soak water-haired shiitake mushrooms in cold water for 30 minutes until foamy, rinse and remove stems. Soak the yuba in warm water for 1 hour until softened and cut into 3cm long oblique sections. Choose to wash the chicken feathers. Wash the enoki mushrooms and cut off the roots.
Pour vegetarian stock (or water) into the pot and boil, add oil tofu, shiitake mushrooms and yuba, turn to low heat and simmer for 10 minutes.
Add enoki mushrooms and cook for 3 minutes, finally add chicken feathers, add salt and serve.
Oyster Sauce Tofu
Ingredients: 1 piece of tofu, 1 green pepper, 1 red pepper, appropriate amount of oil, appropriate amount of salt, appropriate amount of dark soy sauce, appropriate amount of oyster sauce
practice:
Prepare the materials
Cut tofu into small pieces
Wash the green and red peppers, remove the stems and cut into small pieces
Heat the oil in a wok, pour in the green and red peppers, stir-fry until fragrant, and set aside for later use
Leave a little base oil and pour in the tofu cubes
Add some cold water
Slow-fire fried tofu
Pour in an appropriate amount of oyster sauce, and stir in the old soy sauce to make the tofu evenly colored
Finally, pour in the green and red peppercorns and stir to cook.
Beef with Onion and Cumin
Ingredients: 1 onion, 300 grams of beef tenderloin, 1 green pepper, 1 red pepper, 1 spoon of sesame, 1 spoon of cumin powder, 1 piece of coriander, 1 spoon of pepper, 1 spoon of cooking wine, 1 spoon of starch
practice:
Cut the onion into pieces, slice the beef tenderloin into thin slices, and cut the green peppers and red peppers into pieces respectively;
Marinate beef tenderloin slices with cooking wine, salt, pepper and starch for 20 minutes;
Heat the pan with cold oil, put onion, green pepper, red pepper and stir-fry for a while, put beef slices and fry until cooked;
Pour in the salt and cumin powder and stir fry evenly, pour in the cooked sesame seeds and stir fry until the cooked sesame seeds are slightly burnt.
Hot and Sour Beef
Ingredients: half a catty of beef, 2 cloves of garlic, a bag of pickled peppers, salt, green peppers, ginger, red peppers, garlic sprouts, soy sauce, chicken essence
practice:
Cut the beef into small pieces, chop the garlic, pickled peppers, green and red peppers into small pieces, garlic sprouts into small pieces, and ginger shreds.
Heat the pan with oil, first put the ginger and garlic into the pan and saute until fragrant.
Add the sliced beef, stir fry for a while, add salt and soy sauce.
Add garlic sprouts, pickled peppers, green and red peppers, and fry until cooked.
After frying, add chicken essence and stir fry evenly.
pepper fragrant yuba
Practice: 1. Soak the yuba in water overnight and wash, cut into lengths of about 3 cm, and shred green peppers for later use;
Heat oil in a wok, add 3 dried red peppers and 1 teaspoon of Sichuan sauce to fry until fragrant;
Pour in the yuba, stir-fry on high heat for about 2 minutes, pour a little water, continue to stir-fry for 1 minute, and finally add green peppers and stir-fry for a while, then turn off the heat and serve.
scrambled eggs
Ingredients: 5 chicken gizzards, 2 jasmine rice, half a green pepper, 3 grams of salt, 3 tablespoons of cooking wine, 2 tablespoons of soy sauce, 10 grams of sugar, a little shredded ginger, a little pepper, a little shrimp powder
practice:
Wash the chicken gizzards and cut them into thin slices, marinate with a little salt, cooking wine and pepper for five minutes;
Slice the watermelon for later use, add shredded ginger to the hot oil in the wok and stir-fry until fragrant, add the chicken gizzard and stir-fry, add soy sauce, cooking wine and sugar to the wok and stir-fry on high heat for 2 minutes;
Add in the water bamboo shoots, add salt and stir-fry evenly, add in shredded green pepper and shrimp powder and stir-fry out of the pan.
Sauce tofu
Practice: 1. Cut the tofu into small pieces you want and coat with starch.
Coat with starch and then coat with egg liquid, coat with egg liquid and fry in a pan until golden brown on both sides.
Pour oil into the pot and pour all the fried tofu cubes into the pot.
Then add the prepared sauce (2 tablespoons of raw soy sauce, 1 tablespoon of chili sauce, 2 tablespoons of salt, appropriate amount of chicken essence and water, stir into juice) and fry for 5 minutes.
After frying for 5 minutes, add chopped onion and garlic.
Finally, fry until the juice is full of flavor, and then put a layer of chopped green onion on a plate.
Stir-fried Pork Belly with Celery
Ingredients: celery, pork belly, Pixian bean paste, light soy sauce, salt, chopped green onion, shredded ginger
practice:
Wash the celery, control the moisture, and cut into sections.
Marinate the pork belly with chopped green onion, shredded ginger and soy sauce for 10 minutes.
After the oil is hot, sauté with Chinese prickly ash and star anise until fragrant.
Stir-fry the pork belly to change color, put a tablespoon of bean paste, and stir-fry for a few times.
Add the chopped celery, continue to stir fry, season and turn off the heat.
Cold rice tofu
Ingredients: rice tofu, garlic, shallot, oil, salt, soy sauce, chili powder, white vinegar, chopped pepper, red oil
practice:
A piece of rice tofu, cut into small pieces and soaked in salt water.
Mince garlic, add chili powder, pour in hot oil, add a spoonful of chopped peppers, add appropriate amount of salt, soy sauce, red oil, white vinegar, and season.
Drain the rice tofu and put it on a plate.
Pour over the seasoned sauce and sprinkle with chopped green onion.
Fried Shrimp with Garlic Moss
Ingredients: shrimp, garlic moss, chives, garlic; peanut oil, salt, oyster sauce, chicken essence
practice:
Cut off the garlic moss and wash it for later use
Remove the shrimp head, shrimp line and shrimp shell from the shrimp
Boil water in a pot, add a little salt and two drops of peanut oil, cook for a minute, remove and drain.
Heat oil in a pan, add chopped garlic and fresh onion and stir fry until fragrant.
Pour in the shrimp and fry until discolored
Pour in the garlic moss and stir fry
Pour in a little salt and chicken essence oyster sauce.
Add some fresh green onion leaves and stir fry evenly!
Sweet and sour grass carp
Ingredients: Half of a large grass carp, mushrooms, eggs, green beans, onions, tomatoes, ginger, garlic, soy sauce, tomato paste, sesame oil, vinegar, starch, salt, sugar
practice:
Slice tomatoes, mushrooms and onions; slice ginger and garlic
Cut a cross knife on the surface of the grass carp, add soy sauce, starch, salt, half an egg, mix well, marinate for 10 minutes
Put the fish into the oil pan, fry it until golden brown, remove and drain the oil
Put a little oil in the pot, sauté the onion and ginger until fragrant
Add the tomatoes and fry on low heat until the juice comes out
Add onion, shiitake mushrooms, green beans, salt and fry for a while
Put a bowl of water to boil (put more)
Put the right amount of tomato sauce, sugar and vinegar to boil
Finally thicken with water starch. Pour the soup over the fried fish.
Braised Small Potatoes
Ingredients: small potatoes; dark soy sauce; light soy sauce;
practice:
Put a pound of potatoes, put an appropriate amount of water to boil the potatoes, and rinse the boiled potatoes in cold water.
Peel the potatoes, put the peeled potatoes in a bowl for later use, and heat the oil into the peeled potatoes.
Stir fry in an appropriate amount (to avoid burning) after 2-3 minutes, put an appropriate amount of water, an appropriate amount of old soy sauce for coloring, and an appropriate amount of light soy sauce to taste. When the juice is almost collected, turn off the heat, simmer for about 10 minutes, and you can cook!
Zucchini Fried Potatoes
Ingredients: 1 potato, half zucchini, 3 millet peppers, 1 teaspoon salt, appropriate amount of cooking oil
practice
Prepare the ingredients, cut the cleaned zucchini and potatoes into slices respectively;
After the pot is hot, pour in an appropriate amount of cooking oil. After the oil is hot, add the potato chips and stir fry slowly;
Stir fry until the surface of the potatoes is slightly charred, add a little salt and continue to fry;
Stir fry the cut zucchini slices and a little salt, stir fry evenly and sprinkle with millet peppers, turn off the heat and cook