31 dishes to share, the delicate dishes are full of fragrance, the method is simple and worth trying, 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 plainly 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!

Pickled pepper and bamboo shoots

Material: 7 bamboo shoots, about 20 pickled peppers, a little salt, a little chicken essence, a little cumin, and an appropriate amount of vegetable oil

practice:

1. Rinse and prepare the bamboo shoots.

2. Cut the washed bamboo shoots into shreds. Remember that the size of silk is enough~

3. Cut the pickled peppers into sections to prepare, just take a little cumin~

4. After the pan is hot, pour in the vegetable oil, and when it is fully cooked, add the pickled peppers and stir-fry. When the pickled peppers are fragrant, pour in the shredded bamboo shoots and add a little cumin to enhance the fragrance. Add a little salt when the eight is mature, and add a little chicken essence to taste before serving.

Baked Clams with Okra in Yellow Shrimp Sauce

Raw materials: 200 grams of razor clam, 100 grams of okra, 75 grams of arctic shellfish.

Seasoning: 25 grams of yellow shrimp paste, 10 grams of minced green onion and ginger, 3 grams of dried shrimp, 3 grams of monosodium glutamate, 3 grams of chicken essence, 2 grams of salt, and 1 gram of sugar.

Make:

1. The razor clam emperor spit out the sediment, put it into the boiling water and boil it until it opens, fish out and take out the meat, put it into the 50% hot oil and quickly pull it out, remove the oil to control the oil, and the razor clam shell can be used for placing on the plate.

2. Wash the okra, cut the hob into pieces, put it into 50% hot oil and quickly pull the oil, then blanch it in boiling water to remove excess oil, remove and control to dry.

3. Soak the arctic shellfish in warm water for 5 minutes, remove and control to dry.

4. Put the bottom oil in the pot and heat it to 40% heat, add the minced green onion and ginger to saute until fragrant, add the okra and yellow pepper sauce and stir well over low heat, then add the razor clams and arctic scallops, add salt, monosodium glutamate, chicken essence, sugar to taste, Quickly stir fry until fragrant, drizzle with starch to thicken, sprinkle in shrimp skins and mix well. Take it out of the pot and put it on a hot slate with razor shells. Sprinkle a little shrimp skin for decoration and serve.

Home cooked fish

Ingredients: Pomfret, ginger, soy sauce, dark soy sauce, garlic, red pepper, green onion, coriander, cooking wine, salt

Practice 1. Remove the internal organs of the pomfret and wash them, and make a few cuts on both sides.

2. Sprinkle the pomfret with flour and shake off excess flour.

3. Heat the wok, pour in the oil, heat to 70% hot, add the pomfret, fry until golden on both sides, add ginger and garlic and fry.

4. Pour in the light soy sauce, dark soy sauce and cooking wine.

5. Add an appropriate amount of water to cover two-thirds of the fish body, turn on a low fire for about four minutes, add a little salt, onion, red pepper and continue to simmer

6. Cook until the soup thickens, add cilantro to garnish.

Small Leaf Wild Celery Pork Dumplings

list of ingredients

300g high-gluten flour, 1 handful of wild celery, 300g lean pork, appropriate amount of purple potato flour, appropriate amount of oil, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of green onion, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of mushroom powder, appropriate amount of oyster sauce

cooking steps

Step 1. Divide the flour into two parts, add an appropriate amount of water to one half, and knead it into a dough. Add an appropriate amount of purple potato flour, an appropriate amount of water, and knead the dough into the other half. Cover with plastic wrap.

Step 2: Start preparing the filling. Wash and chop the lean pork into minced meat, peel and chop the green onions, you can add more green onions to enhance the flavor.

Step 3. Add the old soup to the meat filling several times and stir evenly in one direction (if not, add a little water), let the meat filling fully absorb the juice of the old soup, then add salt, oil, green onion, five-spice powder, soy sauce, mushroom powder, Mix a little cooking wine and oyster sauce.

Step 4. Pick and wash the small-leaf wild celery.

Step 5. Add an appropriate amount of water to the pot, boil the water and add the celery to blanch. The color turns dark green and remove the cold water to remove the water.

Step 6. Chop the small-leaf wild celery that has been blanched and dehydrated. This vegetable is very tender and can be chopped.

Step 7. Add it to the meat filling and stir evenly. If you feel that the dumpling filling is a little thin, you can put it in the refrigerator to refrigerate.

Step 8. Make dumplings, knead the dough into long strips, cut into even small noodles, roll them into dumpling skins, wrap them with stuffing and knead them with both hands. It is very simple and everyone can make them.

Steps, wrap all the dumplings, you can cook them in two pots if you can't cook them in one pot.

Step 10. Cook dumplings: This method of cooking dumplings is simple and easy to use. Friends can try it. After the water is boiled, put the dumplings into the pot, turn it over again, and then add cold water. Flip it over and it's ready to serve, the dumplings are cooked just right.

Step 11. Put it out of the pot and put it on a plate. The very delicious small leaf wild celery stuffed dumplings are served on the table. They are fragrant and refreshing, delicious and not greasy, and the whole family loves them.

Tips

1. It is best to make the dough well in advance. This kind of dough is easy to use and the dumplings are smooth. You don’t have to use purple potato powder. I originally wanted to steam the buns, and it would be beautiful with purple. 2. Boil the dumplings, put the dumplings into the pot after the water is boiled, pour the cold water after the first opening, pour the cold water again after the second opening, turn the third time and the pot is ready, the dumplings are cooked just right.

Fried bean curd with pork belly

Ingredients: 300 grams of pork belly, 150 grams of yuba, 4 slices of ginger, 4 green onions, 4 cloves of garlic, 4 dried chilies, 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of bean paste, 1 gram of salt, 2 grams of chicken powder

practice:

1. Add a tablespoon of salt and some warm water to a large pot, and soak the yuba for 25 minutes.

2. Slice the pork belly into thin slices.

3. Slice ginger, garlic, green onion, and dry chili.

4. Squeeze the water out of the soaked yuba and cut into sections.

5. Heat the oil in the pot, stir fry the pork belly on a small fire.

6. Fry the pork belly until the oil is slightly yellow, add ginger, garlic and dried chili and stir-fry until fragrant.

7. Add a spoonful of bean paste and stir fry.

8. Add the right amount of light soy sauce and old soy sauce and stir-fry for color.

9. Put the yuba into the pot and stir-fry for a few times, add an appropriate amount of water, cover and simmer for three or four minutes.

10. Finally, add the shallots, and add an appropriate amount of chicken powder.

double-cooked beef

Ingredients: 250g beef, 30g starch, 20g flour, 3g tender meat powder, 1 egg, half green pepper, half red pepper, 3g salt, 1g pepper, 3g chicken essence, 15g ginger juice, 10g cooking wine, 5g ginger and garlic, oil Moderate

practice:

1. Wash green peppers and red peppers and cut them into pieces. Chop the beef into velvet, add starch, flour, tender meat powder, a little salt, pepper, chicken essence, cooking wine, ginger water, and egg green, stir into velvet, roll into half-centimeter thick slices and cut into pieces rectangle fast

2. Heat the oil in the pot for 6-7%, deep fry the beef slices until light yellow and take out

3. Heat the oil in the pot, add ginger and garlic slices, green peppers, red peppers and fry until fragrant, then fry the fungus until it is broken, add the beef slices and stir well, add cooking wine, salt, pepper, chicken essence and adjust the taste

Dry Pot Pork Ribs

Ingredients: pork ribs, carrots, celery, onions, ginger, rice wine, garlic, dry pot seasoning, light soy sauce, dark soy sauce, corn starch, rapeseed oil, refined salt

Steps: 1. Cut the ribs into small pieces, soak them in water for about half an hour, change the water two or three times, add rice wine and marinate for 15 minutes, cut the celery into sections, and cut the carrots into strips. Cut onion, ginger, and prepare dry pot seasoning powder.

2. Drain some water from the ribs, add 2 tablespoons of oil and mix, then add an appropriate amount of cornstarch and mix well, then mix in some oil.

3. Put oil in the pot, deep-fry the ribs, fry until lightly yellow and remove, heat the oil again, and fry again in the pot, remove and set aside.

4. Leave the base oil in the pot, add ginger slices, shredded onion and garlic slices and fry until fragrant. Add carrots and celery and sauté until softened. Add the fried pork ribs and stir well. Add dry pot seasoning powder, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, and an appropriate amount of refined salt, stir well and serve.

Spicy Tempeh with Clams

Ingredients: razor clams; garlic; soy sauce; vinegar; sesame oil; green onions; ginger; dried red peppers; tempeh;

Practice: 1. After cleaning the clams, soak them in light salt water for 1 hour to remove the silt; put them into the pot, add the water that has not been used, boil them on high heat;

2. Rinse the clams with the original soup after filtration, remove and drain; smash the garlic and chop it; add soy sauce, vinegar and sesame oil to make a sauce; pour it on the clams and mix well.

3. Shred the shallots and ginger, cut the dried red peppers into sections, and chop the tempeh; take out the oil pan, sauté the shallots, ginger, dry red peppers and tempeh until fragrant; pour over the mixed clams; sprinkle with parsley and mix well. .

Mushroom and Sticky Rice Chicken Rolls

Ingredients Glutinous rice, mushrooms, carrots, fresh bamboo shoots, shallots, chicken legs, cooking wine, soy sauce, salt, chicken essence, pepper.

Practice: 1. Wash the mushrooms, carrots and fresh bamboo shoots, drain and cut into small pieces;

2. Pour oil in the pot, when it is warm, add diced vegetables and stir fry;

3. Add seasoning and chives and fry until cooked, serve on a plate;

4. Soak the glutinous rice overnight in advance and control the water;

5. After mixing the glutinous rice and vegetables, steam them in water;

6. Boneless chicken thighs, marinate with cooking wine, salt, soy sauce, pepper and chicken essence and refrigerate overnight;

7. Unfold the marinated chicken, scoop a piece of steamed glutinous rice vegetable in the middle, and roll it up;

8. Wrap the chicken rolls tightly with tin foil, and screw them tightly like wrapping candies;

9. Put it in the oven, 180℃, about 25 minutes.

Fish-flavored pork liver

Salt, sugar, chicken essence, pork liver, pickled pepper, ginger, onion, ginger, garlic, celery, soy sauce, balsamic vinegar, cooking wine, starch

Method: Cut the pork liver into thin slices, wash the blood and water, add salt, cooking wine, water and starch to make the sizing evenly

Boil ginger and chili, mince ginger and garlic, chop green onion and celery, take another bowl, mix soy sauce, balsamic vinegar, sugar, chicken essence, and water starch into fish sauce

Put the mixed oil in the pot and heat it up, add the pork liver and stir fry quickly until it changes color, add the minced ginger and garlic, soak the ginger and soak the minced pepper and fry until fragrant

Then add the onion ginger and celery and stir fry for a while, cook in the fish-flavored sauce, leave it for two seconds, then quickly stir fry a few times.

Mabo tofu

Ingredients tofu and meat stuffing Pixian bean paste Sichuan pepper pepper tempeh green garlic minced green onion ginger broth soy sauce sugar pepper

practice

Cut the tofu into pieces, if you are afraid that the tofu is broken, you can blanch it first (add salt in the water and cook for 3 minutes)

Put oil in the pot, fry the Pixian bean paste in a small fire, and fry the red oil

Put tempeh, minced green onion, minced ginger. Add meat stuffing (both pork and beef), stir fry, add broth (you can use water instead, boil water), after boiling, add tofu, add soy sauce, sugar, pepper, and cook on low heat for 5 minutes to make the tofu taste good , the fire to collect the juice, the water starch thickens~~

Add green garlic, sprinkle with chili powder, pepper powder

Stewed Pork Belly Soup

Main ingredients pork belly 600g cooking wine, green onion, ginger slices, salt, white sugar, white pepper, flour

Steps: Onion and ginger, wash and change the knife, after the pork belly is thawed, rinse it once in clean water

Pork belly, sprinkled with 3 tablespoons of salt, fully rubbed, kneaded, rinsed

Pour in an appropriate amount of flour, knead the inside and outside in place, squeeze out the dirt, rinse with water

The above steps are repeated 3 times until all the dirt is washed, and finally rinsed thoroughly with clean water

Cut the cleaned pork belly into small pieces, boil the water in the pot, put in the pork belly, fly water, rinse the pork belly and set aside for later use

Put water in the casserole, add the shallots and ginger, bring to a boil

After the onion and ginger water is boiled, pour in the processed pork belly

After the first boil, pour in cooking wine, boil again, turn to low heat and simmer for 90 minutes until the pork belly can be easily chewed

Add a pinch of salt and five small grains of white sugar

Lamb Stir Fry

Ingredients Lamb brisket, rice wine, salt, soy sauce, thirteen incense, coriander, red pepper

Method: Cut the lamb brisket into strips with rice wine, salt, a little soy sauce, and thirteen incense, mix well and marinate for half an hour, and put more rice wine; fat mutton slices (no use);

Heat the pot, add the fat mutton and fry it out of oil (if not, use salad oil instead);

Put the marinated lamb brisket and red pepper into the pot and fry over high heat;

Turn off the heat, add the washed coriander and stir fry evenly. The remaining temperature will make the coriander soft, and the coriander will come out of water when the fire is turned on.

Salt and pepper trotters

Ingredients: pork trotters, onion ginger garlic onion, star anise, light soy sauce, dark soy sauce, salt, marinate and taste before adding, sugar, salt and pepper powder

Practice: 1. Wash pig trotters in half and cut into four pieces, blanch and wash away impurities. Put two slices of ginger, star anise, (dried chili may or may not be put according to personal taste), add appropriate amount of light soy sauce, dark soy sauce), sugar, appropriate amount of water, put it in the electric pressure cooker and choose bones (20 minutes, this time in my electric pressure cooker) Just right, you can adjust the time according to your own appliances, and cook until the chopsticks can easily be inserted into the trotters)

2. After the pot is boiled, taste the taste, if the taste is not enough, add a little salt, cook for another five minutes on high heat to collect the juice to make the pig's trotters more delicious

3. Remove the trotters and drain! Hot oil pan (more oil) When the oil temperature rises, add the pig's trotters and fry them until the surface is a little wrinkled, then remove the oil to control the oil, don't fry too much, it will be too hard (especially if the pig's trotters are not soft enough, it will be too q ). (This step must be done with the lid on, it is a bit dangerous! Be careful not to be splashed by oil!!!)

4. Pour out the oil, basically do not leave oil in the pot, the oil pot is really enough oil! Sauteed Onion Ginger Garlic Minced Onion

5. Pour in the fried pig's trotters and stir fry, adjust the fire with salt and pepper

6. Sprinkle salt and pepper powder and continue to stir fry a few times, sprinkle more delicious

7. Finally, add chopped green onion and red pepper, and serve on a plate.

Fried King Oyster Mushrooms with Bacon

Ingredients: 250g king oyster mushroom, 200g bacon, 10g green onion, 5g ginger, 5g garlic, 2 tablespoons rice wine, 1 teaspoon sugar, and 2 teaspoons soy sauce.

Practice: 1. Wash the bacon with warm water, put it in a steamer and steam for 20 minutes.

2. Slice the steamed bacon; wash and slice the king oyster mushroom; slice the onion, ginger and garlic.

3. Heat the oil in a pan, add the onion, ginger and garlic to fry until fragrant. Then add the bacon and fry for a while, and cook the rice wine.

4. Add king oyster mushrooms, add soy sauce, sugar and appropriate amount of water, stir fry for 2-3 minutes on low heat, and then serve.

Fish-flavored quail eggs

Ingredients: quail eggs, fungus, green and red peppers, onion, ginger and garlic, bean paste, cooking wine, vinegar, soy sauce, chicken essence, sugar, broth, salt, oil

Practice: 1. Mince the onion, ginger and garlic, cook the quail eggs in advance, peel the shell, wash the fungus, soak it and tear it into small pieces, remove the seeds and stems of the green and red peppers and cut into small pieces;

2. Take a small bowl, add an appropriate amount of minced onion, ginger and garlic, cooking wine, vinegar, soy sauce, chicken essence, salt, sugar and broth, and mix well to make a fish-flavored sauce;

3. Heat the pot and pour the oil, add in the quail eggs and fry over medium heat until the skin turns golden brown, then remove and drain the oil;

4. Leave a little base oil in the pot, add a tablespoon of bean paste and stir-fry until fragrant, then pour in the green and red peppers and fungus and stir-fry quickly until they are broken;

5. Pour the adjusted fish sauce, pour in the quail eggs and stir fry evenly, then pour a little water starch to thicken the juice, and finally sprinkle with a little chopped green onion and fry for a while.

tangerine peel millet porridge

Ingredients: 150 grams of millet, 1 tangerine peel, 3 red dates, 3 slices of ginger, appropriate amount of salt

Practice: 1. Wash and shred red dates;

2. Put the millet and dried tangerine peel into the rice cooker, add an appropriate amount of water;

3. Cover the lid, select the porridge cooking function, and set the time to 45-60 minutes;

4. When the time is up, add an appropriate amount of salt and stir well.

Spicy and Sour Chicken Gizzard

Ingredients: 10 chicken gizzards (200g), 200g capers, 1 fresh red pepper, 5g minced ginger, 5g minced garlic, 5g chopped green onion, 1/4 tsp salt, 1/2 tbsp rice wine , 1 tsp sugar, 2 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil

practice:

1. Cut the chicken gizzard into thick slices, cut the sour beans into small pieces, cut the red pepper into small pieces, mince the ginger, garlic, and scallion into minced pieces.

2. Heat 1/2 tbsp of oil in a pot, add chicken gizzard slices, salt, rice wine, stir fry over high heat until discolored, and pour out the soup for later use.

3. Put 1 tablespoon of oil in the pot, add ginger, green onion and minced garlic to the cold oil and fry until fragrant.

4. Add in chopped capers, 1 tsp sugar, stir fry over medium heat until fragrant.

5. Finally add the fried chicken gizzards, light soy sauce, dark soy sauce, turn to high heat and stir-fry for about 1 minute.

6. Finally add fresh red pepper, sesame oil and stir fry for about 1 minute.

cumin potatoes

Practice: 1. Chop the shallots, wash the potatoes, sit in a pot and boil water, put the potatoes in high heat and bring to a boil, turn to low heat and continue to cook for 20 minutes, turn off the heat, simmer for a while, take out the cold water, peel the skin and cut into small pieces;

2. Heat up a pot and pour olive oil, add appropriate amount of cumin grains and turmeric powder, mix well and stir-fry until fragrant, then pour in potato cubes and stir-fry quickly;

3. Cover the pot and turn to low heat and continue to bake for 6 minutes. Open the pot and sprinkle a little salt and chopped chives, mix well and serve.

Sausage Fried Celery

Material: Celery, Chinese sausage, onion, ginger, garlic, salt;

Practice 1. Wash the celery, cut it with an oblique blade, and cut the sausage with an oblique blade.

2. Heat the wok, add a proper amount of oil, stir fry the shallots, ginger and garlic slices, pour in the celery slices, fry until they are broken green, add the sausage slices and stir fry, add a little salt to the pan.

Stir-fried King Oyster Mushrooms with Mustard Greens

Ingredients: 250 grams of mustard greens, 200 grams of king oyster mushrooms, salt, chicken powder, Taibai powder

Practice: 1. Wash the mustard greens, remove the stalks, peel off the leaves, and cut into oblique sections

2. Put in hot water and blanch for about 6 minutes, then rinse and cool

3. Wash the king oyster mushrooms, cut them into pieces, blanch them in hot water, and rinse them off

4. Heat the oil in the pot, put the mustard into the pot and fry quickly

5. Add king oyster mushrooms, a little water and stir fry

6. Put an appropriate amount of salt and chicken powder to taste, and thicken it with Taibai powder water.

Stir-fried Pork Belly with Wild Garlic

Practice: 1. Remove the roots of wild garlic and cut into segments

2. Burn the pork belly, wash it and cut it into thin slices

3. Heat the oil in the pot, add ginger slices and peppercorns to sauté until fragrant, pour in the pork belly and fry until discolored

4. Add an appropriate amount of Pixian bean paste, stir fry until fragrant, and add an appropriate amount of salt.

Roasted Radishes with Mushrooms and Goji Berry

Ingredients: 10 grams of mushrooms (dried), 300 grams of white radish, 5 grams of wolfberry fruit, 5 grams of ginger, 3 grams of green onions, 10 grams of coriander, oyster sauce, soy sauce, sugar, salt, and five spice powder.

Practice: 1. Wash the shiitake mushrooms with water; after washing the white radish, cut it into pieces about 1 cm square, and slice the shiitake mushrooms.

2. Heat the wok and pour the oil. After the oil is hot, add minced ginger and saute until fragrant. Then add mushrooms and five-spice powder and stir-fry until fragrant. Add radish and stir-fry for a while, add soy sauce and continue to fry for about half a minute.

3. Add about 1/2 a small bowl of water; then add the wolfberry and simmer over low heat until the radish is soft and rotten, leaving a little soup.

4. Then add oyster sauce, sugar, and salt, stir well, and then close the sauce over high heat; add minced coriander and monosodium glutamate to taste before serving.

Spicy Pepper Chicken

Ingredients: 3 yellow chicken, 1 pumpkin, 200 grams, green bamboo shoots, 1 flower pepper, 100 grams (5g) boiled water 500ml

practice:

1. After washing the peppers, soak them in water for 30 minutes, then pour out the water, and then pour in water and soak for 30 minutes.

2. After the three yellow chicken is gutted and washed, cut into small pieces and drain. Peel the pumpkin and cut it into small pieces. Peel the green bamboo shoots and cut them into small pieces. Slice the onion. Ginger slices.

3. Pour oil into the pot, when it is 70% hot, add onion and ginger to saute until fragrant, add chicken pieces and stir fry with a spatula. After frying for about 5 minutes, add fresh peppers and dry red peppers and continue to stir fry 2 minutes.

4. Pour in Laoganma tempeh chili sauce, sugar and salt, stir evenly, pour in boiling water (the water is at the same level as the ingredients), cook on high heat for 5 minutes, pour in the pumpkin pieces and green bamboo shoots, stir well, continue to cook for 5 minutes, wait for the soup The juice can be dried slightly.

Steamed Bowl of Crispy Pork

Ingredients: 300 grams of pork, flour, 2 tablespoons of monosodium glutamate, 2 soy sauces, appropriate amount of cooking oil, salt, 1 tablespoon of cooking wine, onion, ginger, 1 egg

practice:

1. Cut the purchased pork into irregular strips. Find a small pot, put flour, an egg, a little salt, and some water. Put in a little cooking oil.

2. Put the minced meat into the batter and marinate for 10 minutes. Heat the oil over medium heat, and fry the minced meat mixed with the batter until cooked at 7 minutes.

3. Put the fried crispy meat into a bowl, pour soy sauce water (soy sauce, salt, monosodium glutamate, cooking wine) into the pot, and steam for 1.5 hours on high heat.

Stewed Potatoes with Pork Belly

Practice 1. Prepare pork belly

2. Potatoes

3. Boil the pork belly in the pot

4. Rinse the blanched pork belly with warm water and drain

5. Add oil and sugar to the pan

6. Boil out the sugar color

7. Stir fry the pork belly evenly, so that each piece of meat is colored.

8. Add onion, ginger, garlic, soy sauce, bay leaves, pepper, aniseed and stir fry evenly.

9. Add water and simmer on low heat after the water is boiled.

10. Potatoes diced

11. The meat is basically cooked, add the potatoes and stir fry evenly.

Dried Squid with Garlic Moss

Ingredients: dried squid, spring onion, garlic moss, ginger slices, aniseed, cinnamon, bay leaves, dark soy sauce, light soy sauce, rock sugar, salt, oil

practice:

1. Wash the dried squid in cold water overnight, remove the purple film and cut it into strips; cut the garlic moss into sections.

2. Pour a little oil into the pot, add garlic moss, onion and ginger to burst into fragrance.

3. Add the dried squid and stir fry, pour in the light soy sauce, dark soy sauce, rock sugar and stir fry until it is colored, add an appropriate amount of boiling water.

4. Add cinnamon and bay leaves, cook on high heat until the water boils, add an appropriate amount of salt, and simmer on high heat for 15 minutes until the soup is dry.

Stir-fried Beef with Wild Celery

Ingredients: appropriate amount of wild celery, beef, starch, pepper, soy sauce, garlic, ginger, salt, and chicken powder.

practice:

1. Wash the celery and beef, remove the leaves of the celery and cut into small pieces, and cut the beef into shreds for later use.

2. Add a little soy sauce, pepper powder and 2 tablespoons of starch to the sliced ​​beef and set aside.

3. Shred ginger and mince garlic for later use. Put an appropriate amount of oil in the pot, sauté minced garlic until fragrant, add beef and stir-fry for a while, and then dish out the fried beef.

4. Add a little oil to the pot, add wild vegetables and stir-fry for a few times, add beef, add a little salt and a little chicken powder and stir-fry evenly before serving.

Potato Roast Chicken

Ingredients: 700 grams of fresh chicken; 10 pickled peppers; 1 tablespoon of soy sauce; 2 green peppers; 2 tablespoons of rice wine; 6 garlic; 2 green garlic sprouts; 5 tablespoons of rapeseed oil; 1 tablespoon of rock sugar; granules; 2 teaspoons of pepper powder; 2 tablespoons of Pixian watercress; 3 large pieces of pickled ginger

practice

1. Cut the pickled ginger and garlic into slightly thick slices, and cut pickled peppers, green peppers, and green garlic sprouts into sections.

2. Cut the potatoes into pieces and soak them in water to remove the starch.

3. After the chicken is washed, cut it into pieces.

4. Heat the oil in the wok, until the foam melts and slightly emit green smoke, let it cool, and then add rock sugar.

5. Fry over low heat until the rock sugar melts and starts to form reddish brown foam.

6. Immediately add the chicken and stir well, add soaked ginger, rice wine, star anise and grass fruit, stir fry for 5 minutes over medium and low heat, until the color changes.

7. Add half of the garlic slices, add bean paste and soy sauce and fry until fragrant.

8. Add the potatoes.

9. Pour water into the pot, and the potato pieces are not covered.

10.1 After boiling, cover and simmer over medium-low heat until potatoes can be pierced with chopsticks (about 8 minutes).

11. When there is still half of the juice in the pot, put the other half of the garlic slices, pickled peppers, green peppers, and green garlic stalks and cook for 2 minutes.

12. 1 Add the pepper powder, put the garlic leaves, stir well, and you’re done.

white jade soup

Practice: 1. Cut the tofu into about 3 cm, and set aside small square pieces.

2. Separate the leaves and sides of the cabbage leaves, and slice them for later use.

3. Heat a small amount of oil in the pot. When the oil is hot, turn to low heat, add the cabbage and tofu, and stir fry for half a minute.

4. Add 2 liters of water, continue to simmer for 10 minutes, add a little salt and serve.

Garlic Roasted Pork Belly

Ingredients: pork belly, mushrooms, garlic, green and red peppers, salt, sugar, hot sauce, pepper, soy sauce, white wine, monosodium glutamate

Practice :

1. Use cornmeal for raw pork belly. After backwashing with vinegar three or four times, add star anise in water, and cook onion and ginger for 40 minutes.

2. Cut the pork belly into strips, put 20 cloves of garlic under cold water in the pot, cook thoroughly to remove the spicy taste (cook until translucent)

3. Green and red pepper cut into slices

4. Boil the garlic water, take out the garlic belly and cook for a minute or two

5. Re-start the oil pan, fry the garlic until golden brown, add the mushrooms (all in two), then add the pork belly strips, add a little water to shake the pot after one minute, add two teaspoons of chili sauce, and one tablespoon of soy sauce , 2 teaspoons sugar, 1 teaspoon salt and 1 teaspoon pepper

6. When the juice is collected to one third, add water starch and put green and red pepper flakes, cook two or three tablespoons of white wine from the side of the pot, shake the pot (it will catch fire)

7. Turn off the fire, add a little monosodium glutamate and then put on a plate