Sorting out 27 dishes to share, with all the colors and flavors
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for a wonderful life every day!
Fried Pork with Green Onions
Ingredients: Pork, Green Onions, Apple Cider Vinegar, Light Soy Sauce, Braised Soy Sauce, Black Pepper, Salt
Practice 1. Cut the meat into thin slices, cut as many as you can.
Seasoning: vinegar, soy sauce, braised soy sauce, crushed black pepper, water starch and a little salt.
Wash the green onions and cut them into pieces. Heat oil in a pot.
Add in the sliced meat and fry until it turns white, then stir-fry the green onion.
Pour in the seasoning sauce, stir fry evenly, then turn off the heat and eat.
Chili Sauce Fried Rice
Ingredients: rice, Laoganma, spring onion, onion, oyster sauce
practice:
Heat the oil in the pot, pour the rice into the pot, add a little water, and fry the rice;
Add a spoonful of Laoganma, a little oyster sauce, and an appropriate amount of diced onion, stir fry evenly;
Add a little chicken essence, stir fry evenly, sprinkle a little chopped green onion.
Creamy Corn Kernels
Ingredients: appropriate amount of frozen corn kernels; appropriate amount of sugar; 1 packet of milk; a little salt; a little cooking oil
Method: Pour corn kernels and milk into the pot, cook on medium and low heat, and stir while cooking.
After the corn kernels are cooked, put an appropriate amount of sugar, a little salt, and turn the heat to high to collect the juice. Stir with a spoon all the time.
When the milk is almost dry, add a little oil and collect the juice.
Honey bitter gourd
Ingredients: 1 bitter gourd, 1 cucumber, 2 tablespoons of honey, 500 ml of mineral water, ice cubes
Practice 1. Wash the bitter gourd, remove the flesh and slice, and wash the cucumber and slice it for later use;
Put the sliced bitter gourd and cucumber into the blender, add 500ml of mineral water and 2 tablespoons of honey, add a few ice cubes, plug in the power and stir for 2-3 minutes;
Filter the blended vegetable juice;
The filtered bitter gourd juice tastes better after refrigerating for 2 hours.
Stir-fried Fungus with Green Bamboo Shoots
Ingredients: 500 grams of green bamboo shoots, 150 grams of fungus, 20 grams of red pepper, 15 grams of ginger, appropriate amount of oil, 1 teaspoon of salt, 0.5 teaspoon of sugar, 1 teaspoon of cornstarch
practice:
Slice the green bamboo shoots, soak and wash the fungus, slice the red pepper and ginger.
Heat oil in a pan, saute ginger slices until fragrant.
Fry the green bamboo shoots until they are broken.
Add red pepper and fungus and stir fry together.
Stir fry until 8 mature, add appropriate amount of salt and sugar.
Pour bowl juice (water, cornstarch)
Stir fry on high heat and serve.
Braised tripe with cold melon
Ingredients: 1 bitter gourd, 300g braised tripe, 1 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon oyster sauce, 15g garlic, 1 red pepper, 10g ginger
practice:
Cut the bitter gourd and tripe into width and length, cut the red pepper into pieces, cut the garlic in half, and slice the ginger (note: the tripe has been marinated in advance, it is already mature, but it is not too soft)
Less oil in the pot, saute garlic and ginger slices until fragrant
Stir fry the tripe
Add water
Add the right amount of salt, soy sauce, oyster sauce and other seasonings, boil
Pour into the electric pressure cooker
Add bitter gourd and start the braised meat program. The time is about 20-30 minutes, depending on the electric pressure cooker of each family.
After the simmering process is completed, add red peppers and start the function of opening the lid to collect the juice to collect the juice.
Fried Shrimp with Fennel
Ingredients: 200 grams of shrimp
practice:
Prepare the food.
Cut the onion into small pieces and the fennel into small pieces.
After the oil is hot, add the onion and stir-fry until fragrant.
Add in shrimp and stir fry over high heat.
Stir fry until the skin of the shrimp turns slightly yellow.
Add fennel.
After stirring, add a little salt to taste and serve.
8, out of the pot and plate.
Steamed Shrimp Balls with Radishes
Ingredients: 1 white radish, 10 shrimps, 10 minced meat, 100 grams of oil, 1 tablespoon of wolfberry, 10 pepper powder, a little soy sauce, 1 tablespoon of starch, teaspoon of ginger, 1 slice of salt
practice:
Prepare the food
Peel the shrimp, remove the shrimp intestines and shrimp line, add a little salt, pepper and soy sauce and mix well; add minced ginger, salt, a little pepper and a little starch to the minced meat and mix well
Peel the radish and cut into 20 thin slices, 10 of which are printed with a large piping tip in the middle
Use two slices of radish to sandwich an appropriate amount of minced meat, and the slice with a circle is on top
Place a shrimp and a wolfberry
After the water in the pot is boiled, put it into steam for 8 minutes
There is more water after steaming
Pour out the steamed water in a small pot, add a small amount of water and starch to cook a little thicker and pour it on the radish and shrimp balls.
diced beef with mustard
Ingredients: 300g of beef tenderloin; 100g of mustard; 100g of purple onion; 100g of celery; 1 spoon of green onion; 1 spoon of ginger; 1 spoon of minced garlic; 1/2 teaspoon of white pepper powder; 1 tablespoon of spicy bean paste; 2 teaspoons of cooking wine; a little dry starch; 2 tablespoons of cooking oil;
Practice 1. Materials and processing: Cut beef tenderloin into finger-sized cubes, add salt, cooking wine and dry starch, and marinate for about 15 minutes;
Cut the mustard into cubes about the size of beef, wash and soak in water to remove the salty taste, change the water several times in the middle and squeeze dry, remove and squeeze the water thoroughly before use;
Diced celery; slice onion; mince bean paste; mince onion, ginger and garlic;
Take the wok, heat the wok with cold oil, stir fry the bean paste on low heat until the red oil comes out, add in the onion, ginger and minced garlic, stir fry until fragrant, add in the diced beef, turn to high heat, and quickly stir fry until the diced beef changes color; add Add in diced mustard, diced celery, and onion slices, continue to stir fry evenly on high heat;
Add pepper to taste; add sugar and stir well;
Finally, add a little chicken essence (you can omit the chicken essence if it is taboo); stir fry evenly and that’s it.
Scrambled Eggs with Snow Peas
Ingredients: 20 snow peas, 3 eggs, salt soy sauce, cooking wine
practice:
Knock the eggs into a bowl, add half a teaspoon of salt and 1 tablespoon of cooking wine, stir well with chopsticks
Wash the snow peas and pinch off both ends
Pour oil into the wok, and pour more oil for scrambled eggs, so that the fried eggs will be fluffy. When the oil is hot to the point of smoking, pour the beaten egg into the pot, and when you can hear a "sizzle" sound, it means that the oil is hot to the right level.
After the eggs are poured into the pot, use chopsticks to quickly draw circles in the pot to mess up the egg liquid, so that the eggs can be quickly cooked. When you see the egg liquid solidified, you should take it out immediately.
Pour some oil into the pot where the eggs were scrambled just now. After the oil is hot, pour the snow peas into the pot, stir fry for 2 minutes on high heat, pour in 1 tablespoon of soy sauce, and then pour the scrambled eggs into the pot. If If you think it's light, you can add some salt, stir fry a few times, and you can get it out of the pot.
Onion Ginger Fish Head Casserole
Material: silver carp 400g / vegetable oil 20g / sesame oil 5g / chicken oil 5g, oyster sauce 10g / dark soy sauce 5g / cooking wine 12g / pepper 2g, white sugar 5g / monosodium glutamate / corn starch 10g / ginger 3g, green onion 5g / garlic (white skin) )5g / 15g coriander
practice
Wash and chop the silver carp head into pieces, add starch and mix well; add oil to the wok and heat it to 70% heat, add the fish head and fry it until it is hard.
When the oil is warm, add ginger slices and saute until fragrant, add the fish head and fry until golden brown, remove and control the oil; cut the onion into sections, cut the garlic into minced pieces; put the starch in a bowl and add water to make wet starch for later use; parsley Choose to wash and cut into short pieces
Heat the chicken oil in the wok, add the shallots, minced garlic, and Zhuhou sauce to sauté until fragrant, add cooking wine, water, oyster sauce, sugar, monosodium glutamate, pepper, put in the fish head, dark soy sauce and boil, drizzle Add sesame oil, thicken with wet starch, drizzle chicken oil, pour into a hot pot, sprinkle with parsley, cover, and pour an appropriate amount of cooking wine along the pot cover.
Fried Shrimp with Leek and Moss
Material: the right amount of chives, the right amount of shrimp skin, the right amount of accessories, the right amount of cooking oil, the right amount of salt, the right amount of ginger, the right amount of millet peppers
practice
1 Wash the leek moss, remove the fruit, and cut into sections for later use. Cut millet peppers and ginger into small cubes for later use.
2 Heat oil in a pan and fry the prawns until fragrant.
3 Remove the fried shrimp skins and drain the oil for later use.
4 Saute the minced ginger and chilli with the remaining hot oil in the pan.
5 Add the chives and stir-fry for two minutes.
6 Pour in the freshly fried shrimp skin and stir fry evenly, add an appropriate amount of salt. out of the pot
double-cooked meat
Ingredients: appropriate amount of pork belly, appropriate amount of onion, appropriate amount of green garlic
Accessories: appropriate amount of onion, appropriate amount of ginger, appropriate amount of garlic
practice
Make fermented fermented bean sauce (chopped dried fermented fermented fermented fermented bean sauce, minced green onion and ginger, fry the minced onion and ginger in the bottom oil in the pan, add the minced fermented fermented fermented bean sauce, add a little sugar, cooking wine)
Cook the pork belly in cold water until it is eight mature (put a little onion, ginger, cooking wine, pepper in the pot)
Cut the onion into hob pieces, cut the green garlic into sections, cut the green onion into sections, slice the garlic, slice the ginger for use, and slice the pork belly for use.
Put a little oil in the pan and fry the meat slices until the oil comes out
Put in bean paste, tempeh sauce, a little tomato sauce and stir fry, then add onion ginger garlic, sugar, chicken essence, Donggu soy sauce, light soy sauce, cooking wine and stir fry in turn
Finally add onion, green garlic and stir fry evenly
Pour a little red oil out of the pan
Pepper Stir-Fry
Ingredients: 200 grams of peppers, 150 grams of pork, 100 grams of onions
Accessories: 8 grams of oil, 3 grams of garlic, 1 gram of dark soy sauce, 6 grams of cooking wine, 3 grams of vinegar, 2 grams of salt, 3 grams of onion, 2 grams of ginger, 1 gram of monosodium glutamate
Practice 1. Shred the green and red peppers and cut the onion into pieces.
Pour oil into the pot, pour in the meat and stir fry.
Add onion, ginger, garlic, cooking wine, dark soy sauce, vinegar and salt to taste. Then put the meat out and set aside.
Wash the pot, pour in oil, add onion and garlic and saute until fragrant.
Pour in the shredded pepper and stir fry.
Add onion and stir fry.
Finally add salt.
Pour in the meat and stir-fry a few times.
Turn off the heat and add MSG.
Pickle bullfrog
Ingredients: broth essence; two bullfrogs; one lettuce; two celery; long pickled pepper; millet pepper; ginger; pepper; starch; salt; edible oil; cooking wine; sugar
practice
The bullfrog slaughtered in the vegetable farm should be cleaned with clean water, cut into small pieces, and sized with salt, pepper, starch and cooking wine to taste.
Cut the lettuce into hob blocks and cut the celery into sections.
3, millet pepper, soaked red pepper into sections, ginger cut into ginger rice.
Blanch the lettuce in boiling water.
Pour an appropriate amount of cooking oil into the pot, heat it to 50-60% heat, pour in the bullfrog and slide it until it breaks, and pour out of the pot for later use.
After washing the pot, pour in a little cooking oil, add ginger rice, pickled pepper, and white sugar to simmer until fragrant, then pour in the blanched lettuce and celery, stir fry a little, if it is not salty enough, add an appropriate amount of salt .
Then pour in a little bit of boiling water, add a little broth essence, and after boiling, pour in the slippery bullfrog, and boil it for a while to serve.
Tempeh Chicken Wings
Ingredients: 500g chicken wings, tempeh, salt, dried tangerine peel;
practice
Cut chicken wings into small pieces and drain them in boiling water. Marinate for a while with a little salt;
Chop the tempeh and dried tangerine peel, put the chicken wings in a bowl, mix well with the tempeh and dried tangerine peel, put it in a steamer and steam for about 10-12 minutes;
Oyster Casserole with Black Bean and Pepper
Prepared ingredients: 250 grams of oysters (fresh), 400 grams of spinach, 15 grams of peppers (green, sharp), 15 grams of peppers (red, sharp), 5 grams of garlic (white skin), 15 grams of tempeh, 10 grams of green onions, 10 grams of sesame oil grams, 5 grams of pepper, 5 grams of starch (corn), 5 grams of salt, 5 grams of sugar, 5 grams of dark soy sauce, 5 grams of ginger, and 15 grams of vegetable oil.
Practice steps:
Wash the raw oysters, put them in boiling water and cook until the oyster lips open, pick up and wipe dry, add sesame oil, a little pepper, mix well with starch, soak in oil; chop green and red peppers and set aside;
Heat vegetable oil in a pot, saute ginger, minced garlic, tempeh, green and red peppers, add oysters, thicken with salt, sugar, dark soy sauce, starch, and 60 grams of water, turn off the heat, etc.;
Wash the spinach, put it in boiling water and let it soften for a while, put it in a clay pot, put the oysters on the spinach, put on the green onion, pour a little vegetable oil and bring it to a boil. Ready to eat.
Pork Belly with Green Onion
Prepare ingredients: 1200 grams of pork ribs (pork belly), 1000 grams of green onions, 30 grams of rock sugar, 10 grams of monosodium glutamate, 80 grams of rice wine, and 1 gram of five-spice powder.
Practice steps:
Cut the pork belly rib into 6.6 cm long, 3.3 cm wide and 1 cm thick slices, put them in a bowl, add soy sauce, monosodium glutamate, rock sugar (broken), rice wine, five-spice powder and marinate for 5 minutes. warm water to soften;
Tie each piece of marinated rib with two green onions, put them into the pot, pour in the marinade and pork bone soup (500 grams), simmer over low heat until cooked, remove the pot and put it in the soup. Serve on a plate.
Wenchang Chicken
Prepare ingredients: 500 grams of chicken thighs, 10 grams of soy sauce, 20 grams of green onions, 15 grams of ginger, 10 grams of garlic (white skin), 5 grams of white sugar, 5 grams of sesame oil, and 10 grams of vinegar.
Practice steps:
Wash the chicken thighs, blanch them first, then boil them with water, put 2 shallots and 2 slices of ginger in the water and cook together, cook the chicken thighs, remove them and let them cool, cut into small pieces and put them in a plate;
Chop the shallots, ginger, garlic and chili peppers, fry them with 2 tablespoons of oil until fragrant, add all the seasonings and cook well, drain and pour over the chicken thighs and serve.
Sea cucumber and mutton soup
Prepare ingredients: 500 grams of mutton (thin), 50 grams of sea cucumber (dried), 5 grams of ginger, 15 grams of scallion white, 1 gram of pepper, and 5 grams of salt.
Practice steps: 1. First soak the sea cucumber, cut the sea cucumber body, remove the internal organs and wash, boil the sea cucumber for 10 minutes, pour it into a bowl with water for 2 hours, wash the mutton, slice it, and blanch it with boiling water to remove the fishy smell taste and blood;
Put the mutton into the casserole, add an appropriate amount of water, cook the mutton slices over a low heat until they are almost cooked, add the sea cucumber and the water used for soaking the sea cucumber in the bowl, and boil;
Add minced ginger, scallions, minced pepper, refined salt and other seasonings and serve.
Spicy Twice Pot Pork Trotters
Ingredients: cooked pig's trotters, sharp peppers, millet peppers, Pixian bean paste, soy sauce, onions, ginger, garlic, cooking wine
practice
Cut water pig trotters into small pieces, cut sharp peppers and millet peppers into pieces, pour oil into the pot and heat up, saute onion, ginger and garlic until fragrant
Add Pixian bean paste, stir fry red oil on low heat, add pig's trotters, stir fry for a while, add soy sauce, cooking wine, stir fry a few times
Add chili, stir fry until broken, add a little salt and stir well
Stir-fried Pork Ribs with Spicy Sesame
Ingredients: pork ribs, white sesame seeds, dried chili, chopped green onion, minced garlic, cornstarch, bean paste, salt, chicken powder, cooking wine, chili oil, and appropriate amount of cooking oil
practice:
Put the washed spareribs into a bowl, add salt, chicken powder, cooking wine, bean paste, and cornstarch to mix well, so that the ribs are evenly coated with cornstarch.
Add oil in a hot pot, heat it to 50% heat, pour in the ribs and stir to disperse. After frying, remove and drain the oil and set aside.
Leave the bottom oil in the pot, pour in minced garlic and dried chili and stir fry until fragrant.
Put in the fried pork ribs, pour some cooking wine and chili oil and stir well, sprinkle with chopped green onion, and stir fry quickly.
Add the prepared cooked white sesame seeds and fry until fragrant.
Home-style fried chicken
Ingredients: Chicken offal, parsley, starch, sugar, pickled ginger, garlic, pickled pepper, cooking wine, soy sauce, Pixian bean paste
practice:
Cut the chicken offal into small pieces, cut the chicken heart in half, cut the chicken liver into thick slices, slice the chicken gizzard, and cut the chicken intestines into sections, marinate them evenly with some light soy sauce and starch for a while.
Clean the celery and remove the old leaves, cut into sections for later use, chop the tablespoon of bean paste, cut the pickled peppers into sections diagonally, pickle the ginger and slice the garlic for later use.
Pour oil into the pot, add bean paste and stir-fry red oil, add ginger, garlic, pickled pepper and stir-fry until fragrant, add chicken offal and stir-fry. Add some cooking wine and stir-fry for a while, then add celery and stir-fry, and finally add some sugar and salt.
Orange-flavored fish fillet
Materials: 1 orange, 1/2 catty fish fillet, 2 eggs, a little fried flour.
practice:
Squeeze the fish fillets evenly with salt, cooking wine, and pepper, and marinate.
Separate the yolk and white of the egg.
Beat the egg yolks and add fried flour to make a batter; pour into the marinated fish fillets and mix well.
Take a slightly larger oil pan, put the fish fillets in the pan and deep-fry until they are golden brown on the surface, remove and drain the oil, and place on a plate.
Take a fresh orange and squeeze the orange juice. Boil the orange juice with some sugar and cornstarch water to make the sauce and pour it on the fish fillets
Slowly fry the remaining egg whites into snowflakes and place on the fillets, slice another orange and decorate the sides of the plate.
Shrimp and Cabbage
Ingredients: Excessive amount of cabbage, how much green shrimp, green onion, ginger, cooking wine, sugar, soy sauce, and excessive salt
practice:
Wash the cabbage and slice it obliquely for later use
Wash the green shrimp, peel off the coat and cut into inch pieces for use
From the oil pan, saute the onion and ginger until fragrant
Add in the shrimp and stir fry until the shrimp changes color
After frying the red oil, pour in a large amount of cooking wine and sugar
Add cabbage and stir fry
Stir fry until the cabbage is slightly soft, add a large amount of soy sauce and continue to stir fry
Add excess salt and fry until average, sprinkle some chopped green onion before serving
Kung Pao Tofu
Ingredients: 250 grams of tofu, a handful of peanuts, appropriate amount of garlic sprouts (cut into small pieces), peanut oil, sugar, vinegar, soy sauce, cooking wine, salt, wet starch, chicken essence, sesame seeds
practice
Deep-fry the peanuts for later use; after the tofu is scalded, cut into small cubes, heat the oil in the pot, fry the diced tofu until golden brown, remove and drain the oil for later use
Make juice with sugar, vinegar, soy sauce, cooking wine, salt, chicken essence, wet starch and a little water
There is no need to put oil in the wok, pour the sauce, and stir while heating. When the sauce thickens, add the fried diced tofu and peanuts and stir fry evenly.
Finally add garlic sprouts and stir fry a few times, sprinkle with sesame seeds
Potato and Cabbage Soup
Materials: potatoes, shredded Chinese cabbage leaves, green onions, oil, salt, monosodium glutamate
Practice: 1. Peel the potatoes, cut into small thumb-sized potato strips, rinse and drain for use;
Take the head of cabbage, tear it into pieces by hand, and shred the green onion for later use;
Remove the oil from the pan, after the oil is hot, add the shallots and stir-fry on low heat until slightly yellow, pick out the dried onions; add the potato strips and stir-fry until the potatoes change color and become soft; add the hot water and cook on high heat Open, turn to low heat and simmer until the soup is thick;
Add the cabbage leaves and continue to simmer until the cabbage and potatoes are soft and rotten; add an appropriate amount of salt and monosodium glutamate, and serve.