A selection of 38 dishes to recommend, delicious and affordable related to the meal, cook a big meal for the family to eat
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!
cold elbow
Ingredients: pork knuckle, soy sauce, garlic, onion, pepper oil, monosodium glutamate, salt, sugar, vinegar, chili oil, coriander
practice:
Clean the elbows, put them in a pot with cold water, put in the ginger slices, cook until the elbows can be easily penetrated with chopsticks, remove them and let them cool;
Slice the cooled elbow;
Add soy sauce, minced garlic, minced green onion, salt, pepper oil, monosodium glutamate, vinegar, sugar and chili oil, coriander, mix well and serve on a plate.
Eight Treasures
Ingredients: Pork Belly, Snow Peas, Soybean Sprouts, Carrots, Daylily, Dried Tofu, Celery, Pickled Cabbage, Garlic, Dried Chili, Light Soy Sauce, Cooking Wine, White Sugar, Salt, Chicken Essence
practice:
First soak the day lily in warm water, cut the pork belly, dried bean curd and carrot into pieces, wash the snow peas, celery, soybean sprouts and pickled cabbage for later use, pickle the pork belly with light soy sauce, and pickle the dried bean curd with salt;
Put the wok and saute the garlic and dried chili until fragrant, first fry the dried tofu for 1 minute, then fry the pork belly for 1 minute, then add the day lily, add 2 tablespoons of cooking wine and 2 tablespoons of soy sauce;
Fry snow peas, pickled cabbage, soybean sprouts, celery, carrots in order, stir fry in hot water, add salt, white sugar, and chicken essence.
Homemade tofu
Ingredients : tofu, winter bamboo shoots, oyster mushrooms, green sweet peppers, red peppers, black fungus, bean paste.
practice:
Cut the tofu into thick pieces in the shape of the word "Sun", then put the oil in the pot to about 70%, and fry the tofu pieces until golden brown and hard shell.
Peel off the shell of winter bamboo shoots, put them in a pot and add water to cook, cool and slice them for later use.
Wash the green bell peppers, cut into triangular pieces for later use, wash the oyster mushrooms, cut into squares in the shape of "Day" and set aside.
Wash the red peppers, cut them with an oblique blade for use, wash the black fungus, and tear them into pieces by hand.
Add refined oil to the clean pot, heat it to 40% heat on high heat, pour in the sliced winter bamboo shoots and oyster mushroom pieces with high heat lubricating oil, add green sweet pepper block lubricating oil when it is about to come out of the pot, and drain the oil out of the pot.
Add a little refined oil to the pot, pour in minced ginger and red hang pepper flakes and stir until fragrant, then add Pixian bean paste and continue to stir fry the red oil.
Put black fungus and lubricated winter bamboo shoots, oyster mushroom pieces, tofu pieces, add a cup of water, add a little salt and dark soy sauce, cook for a while (to make the tofu taste good)
Finally, add mushroom essence (instead of MSG) and green sweet pepper pieces and stir well, tick a little thin, pour a drop or two of sesame oil, mix well, put it into the pan, and put it on the plate for a while.
Cumin Beef Grain
Ingredients: 200 grams of beef, 100 grams of green, red and yellow peppers, 60 grams of onions, 5 grams of ginger, cooking wine, salt, braised soy sauce, cumin
practice
Wash the beef and cut it into small pieces; wash the green, red and yellow peppers and cut them into small pieces; cut the onion into small pieces; peel and slice the ginger;
Add cooking wine, salt, braised soy sauce, cumin (powder + granules), water starch, oyster sauce, sesame oil to the diced beef, mix well, and marinate for 20 minutes;
Put an appropriate amount of oil in the pot and heat it to 50%, add the marinated beef diced and stir-fry until the color changes, and set aside for later use;
Heat a little oil in the pot, add chopped onion and ginger slices and fry until slightly browned, add chili and fry until fragrant;
Add in the fried beef granules, cumin (powder + granules), chili powder, white sesame seeds and stir fry evenly
Loofah fried fritters
Materials: loofah, fried dough sticks, minced garlic, oyster sauce, water starch.
practice:
Cut the fried dough sticks into small pieces and fry them in the pan until the incisions are browned, and serve out;
Peel the loofah and cut it into pieces, put oil in the pan and fry the minced garlic;
Fry the loofah for 1 minute, pour in the oyster sauce and 1 tablespoon of water starch and fry for half a minute;
Pour in the fried dough sticks and stir fry evenly.
Fried Chinese sausage with green onion
Ingredients: 2 secret sausages, 1 green onion, 20ml oil, 1/2 teaspoon salt.
practice:
Cut the sausage and green onion into slices diagonally.
Heat the wok, put the oil and heat it to 80% heat, pour in the sausage and burst into the aroma.
Add onion and stir fry until cooked.
Season with salt and serve.
Tomato white mushroom
Ingredients: small tomatoes, white mushrooms, green peppers, soy sauce, salt.
practice
Soak white mushrooms in water. Wash the green peppers and cut into strips.
Wash the tomatoes and cut in half.
Let the water drain in the pot. After turning on the water, put the white mushrooms in the pot and refrigerate for 3 minutes.
Put the hot pot oil, put the white mushrooms into the pot and stir-fry, pour in a little soy sauce, then pour in the small tomatoes and stir-fry well.
After the tomatoes are grilled, saute the green peppers until crushed and season with salt.
Stir-fried Winter Bamboo Shoots
practice:
Rinse the cabbage into pieces and drain the water;
Peel off the shell of the winter bamboo shoots, slice them, blanch them in boiling water (add a little salt) to remove the astringency, set aside;
Put the mixed oil (2/3 vegetable oil, 1/3 lard) in the hot pot and heat it up, add the cabbage and stir fry it until it becomes soft;
Add the blanched winter bamboo shoots and continue to stir fry on high heat;
Finally add sugar, salt and a little chicken essence to taste;
Stir well and serve.
Chicken Wings Wrapped with Vegetables
Practice 1. Cut off two brittle bones in the wings, shave off the bones, wash, drain and set aside.
Add cooking wine, light soy sauce and dark soy sauce and marinate for about 15 minutes.
Wash the carrots and crab mushrooms. Cut the carrots and ham sausages into strips slightly longer than the wings.
Put carrots, crab mushrooms and ham sausages into the marinated deboned wings.
Adjust the electric baking pan to the barbecue button, turn on a low heat, without adding oil, place the chicken wings evenly, fry until both sides are browned, then put them in the wok, turn on the fire, and add an appropriate amount of seasoning for the marinated chicken wings. Mix oyster sauce, white sugar, starch and water, stir well and pour over chicken wings. When the soup is thickened, turn off the heat and remove from the pot.
Fat Beef Flammulina Rolls
Practice 1. Wash the enoki mushrooms, cut off the mushroom legs, and drain the water for later use.
Let the fat beef slices thaw at room temperature for a while, take a fat beef slice, and roll up a small amount of enoki mushrooms.
Roll up all the enoki mushrooms with the beef slices in turn.
Heat the frying pan over high heat, then return to medium heat, and fry the fat beef enoki mushroom rolls directly in the pan.
Fry until the beef is discolored, turn it again, and evenly fry the entire beef to discolor.
Put a tablespoon of oyster sauce in a bowl, add 1 teaspoon of sugar, add water, and stir well with chopsticks.
Heat the pot, pour the mixed oyster sauce on the pot, bring to a boil over high heat, and pour it directly on the enoki mushroom rolls.
Braised Small Potatoes
Ingredients: 400 grams of small yellow potato, 4 grams of salt, 3 grams of soy sauce, 1 chive, 50 grams of vegetable oil, a little stock
practice:
Peel and wash the small potato, put it in a pot and cook for a quarter of an hour;
Drain the boiled potato, let it cool for a while, and then flatten it one by one with a knife;
Heat the oil in the pot, put the small potato in and stir fry for a while;
Then add salt, braised soy sauce and continue to stir fry evenly;
Add a little broth (or water) and simmer for a minute to taste, and sprinkle chopped green onion when out of the pot.
pork ribs noodle soup
Ingredients: ribs, noodles, raw leeks, chopped green onion, salt, chicken essence, ginger
practice:
Boil the ribs and put them in a casserole, add cooking wine, ginger, and onion knots. After boiling, skim off the foam, cover and simmer for 40 minutes.
Add salt, chicken essence, chopped green onion.
Boil water in the pot, and then make the following strips.
After the noodles are half cooked, add the lettuce and blanch until they are broken.
Put the noodles and lettuce into a bowl and add the pork ribs soup.
stir fry beef
Ingredients: beef, green and red peppers, coriander, dark soy sauce, ginger, garlic, salt, peppercorns
practice:
Cut the beef into thin slices and shred the green and red peppers.
Heat oil in a hot pan, add shredded beef and stir-fry, add Chinese peppercorns, and stir-fry with a little salt.
Pour a little oil in the pot, saute the green and red peppers, ginger, minced garlic, then pour in the fried beef and add the dark soy sauce.
Stir fry evenly, sprinkle with chopped green onion and serve.
Spicy preserved egg tofu
Ingredients: boxed tofu/a box of preserved eggs/2 red peppers diced/appropriate amount of chopped green onion/appropriate amount of red peppers/15ml crispy shallots/a little water/30ml sugar/1 teaspoon soy sauce/50ml
practice
Prepare materials.
Put the tofu on the plate first, cut into slices with a knife
Peel the preserved eggs and cut them into pieces. Then put the cut tofu on top.
Put it on the pot, steam over high heat for 5 minutes.
Heat a frying pan, then mix the sauce ingredients and bring to a boil.
Sprinkle the steamed tofu with an appropriate amount of red pepper and chopped green onion, then pour the cooked sauce over the tofu.
Kung Pao lotus root
Ingredients: lotus root; peanut; onion; ginger; garlic; dried chili; Chinese prickly ash; oil; chili powder; light soy sauce; vinegar; sugar; cooking wine; salt;
practice
Put the peanuts on a plate, pour a little oil and turn it over, so that each peanut is covered with oil, put it in the microwave oven, medium-high heat (I use the 80 gear) for 2 minutes, take it out and turn it a few times, let It is heated evenly;
Put it into the microwave oven for a minute and take it out, let it cool, it is no different from the oil pan version, the skin will come off as soon as it is bald, and it is very crisp;
After peeling the lotus root, cut it into small pieces, blanch it in a pot of boiling water, and quickly cool it for later use;
Cut the pepper into sections, chop the onion and ginger, and chop the garlic for later use;
Put a tablespoon of oil in the pot, fry the chili segments and Chinese prickly ash until fragrant, add onion ginger and minced garlic to fragrant;
Add half a teaspoon of chili powder to the pot, add the processed lotus root and stir fry;
Kung Pao juice: a tablespoon of rice vinegar, a tablespoon of sugar, half a tablespoon of soy sauce, an appropriate amount of salt, and a tablespoon of cooking wine;
Pour the prepared Kung Pao juice into the pot, stir fry evenly, add a drop of sesame oil and serve.
Fried Dried Tofu
Ingredients: 150g smoked tofu, 30g green pepper, 20g red pepper, 10g ginger, 5g soy sauce, salt, vegetable and fruit powder, water starch
practice:
Wash and cut the smoked tofu into shreds and set aside for later use.
Green and red peppers are deseeded and shredded, and ginger is shredded.
Pour an appropriate amount of water into the pot, add shredded tofu, add a little salt, blanch for two minutes, remove and drain.
Heat oil in a pan, add ginger and saute until fragrant.
Add the green and red chili shreds and stir-fry slightly, pour in the drained tofu shreds, add an appropriate amount of salt and light soy sauce and stir-fry evenly.
Add vegetable and fruit powder to taste, thicken water and starch, pour in and stir-fry evenly.
Mabo tofu
Ingredients: Southern tofu, minced meat, tempeh, chives, minced ginger, minced garlic, Pixian spicy bean paste, starch water
practice:
Cut the onion into small pieces, cut the ginger and garlic into fine pieces, and the garlic is twice the amount of ginger;
Remove the skin of the tofu, cut it into small pieces, put it in a pot of cold water, and heat it over medium-low heat. Before the water boils, pour into a colander to drain;
While cooking the tofu, set up a new pot, do not add oil, directly ground the meat, and slowly fry until the minced meat turns dark brown and crispy. Add minced ginger and garlic, stir-fry until fragrant, add 1 tablespoon of spicy bean paste, stir-fry red oil;
Add a few grains of tempeh, add the broth, put the tofu in the pot, add a little wine and 1 tablespoon of soy sauce to increase the color, cook for 5-6 minutes, be careful not to heat too much to prevent the tofu from cracking;
After boiling, thicken with wet starch, add chopped green onion after the first thickening, and then thicken the second time; finally add a little hot oil along the side of the pot, turn on high heat, and wait for the oil to float; Then add pepper powder, do not add too much.
Baked Pork with Red Dates
Materials: 420g pork belly, 10 red dates, 10 shallots, 5g ginger, 2 fragrant leaves, 1 star anise, 1 dry pepper, 1 peppercorn, 2 cinnamon peels, 2 dried tangerine peels, 3 tablespoons of cooking wine, 1 tablespoon of dark soy sauce, 2 tablespoons of raw soy sauce, 2 tablespoons of boiling water, and 2 tablespoons of rock sugar a pinch of salt
practice
1 Prepare the ingredients
2 pork belly cut into 3cm cubes
3 Boil water in a pot, pour in the pork belly
4 Add onion, ginger slices, 1 tablespoon cooking wine, remove fishy smell, blanch for about 3 minutes, remove and rinse with cold water
5 Heat the pot, without adding a drop of oil, pour in the pork belly, stir fry over low heat, and add cooking wine several times to remove the fishy smell, until the excess oil is fried, and then drained
6 Add various spices and stir fry evenly
7 Add the boiling water over the pork belly and simmer for 30 minutes
8 Add red dates, dark soy sauce, light soy sauce, rock sugar to taste, continue to simmer for 1 hour
9 Finally, collect the juice on high heat. According to the salty and sweetness of the pork belly, add an appropriate amount of salt
Cucumber mixed with vermicelli
Ingredients: vermicelli, cucumber, salt, seafood soy sauce, sesame sauce, balsamic vinegar, peanuts, chili oil, mustard oil
practice:
Put oil in the pot, put peanuts in cool oil, deep fry them and let them cool down;
Cut the vermicelli into strips, and cut the cucumber into shreds;
Place the cucumber shreds on a plate, and crush the peanuts;
Mix all the ingredients except the oil in the container and mix thoroughly;
Sprinkle chopped peanuts on the plate and pour over the adjusted juice.
Spicy Crispy Bones
Ingredients: 100g pork crispy bones, 2-3 Erjingtiao peppers, 8-10 millet peppers, 2-3 cloves of garlic, 5g ginger, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 2g of cumin powder, 1g of five-spice powder, salt, sugar
practice:
Cut the crispy pork bones into thin slices, cut the peppers into short sections, chop the ginger, and slice the garlic for use.
Put a little more oil in the pot, fry the ginger first to get the fragrance; pour in the crispy bones and stir fry quickly; the fatty meat on the crispy bones will also simmer some oil at the moment, if you like the onion flavor, you can add a small amount of onion and stir-fry together.
After the crispy bones are discolored and broken, add cooking wine and continue to stir fry; then add garlic slices, stir well, add sugar and a small amount of five-spice powder; add soy sauce and oyster sauce.
Quickly stir fry evenly, depending on the saltiness of the soy sauce, add an appropriate amount of salt; add the green and red pepper segments, and stir-fry until the pepper segments are slightly broken; sprinkle a small amount of cumin powder before serving.
Bean Fat Sausage
Ingredients: 150 grams of wide beans, 200 grams of fat intestines, 5 red peppers, 1 tablespoon of soy sauce, a little dark soy sauce, a little cooking wine, some salt, 2 slices of ginger, 3 pieces of garlic, a little pepper
practice:
Cut the onion, ginger, garlic and pepper, cut the wide beans into sections, and cut the cooked fat sausage into pieces;
Preheat the pot, add a little oil, pour in the large intestine, light soy sauce, dark soy sauce, cooking wine, and half a bowl of water;
Put in the red pepper and braise until the juice is thick. If it is raw large intestine, you need to simmer for a while, and simmer until it can be cut with a spatula, and then pour it out;
In another pot, add a little oil and heat it up, add the wide beans and stir-fry until they are mature; pour in the fat intestines, add salt and stir-fry for about 2 minutes, then turn off the heat.
shredded black pepper
Ingredients: 20 grams of shredded pork, 1 red pepper, 1 green pepper, minced ginger, soy sauce, salt, black pepper, vegetable and fruit powder, water starch
practice:
Soak the vegetarian meat in water for 5-10 minutes until soft, and squeeze out the water in the vegetarian meat;
Wash the red and green peppers and cut them into shreds;
After the frying pan is heated, pour the oil, the oil temperature is 60% hot, and put it into the pan with minced ginger;
Add the shredded pork and stir fry for a while, then add the shredded pepper and stir well;
Add salt, vegetable and fruit powder and soy sauce and stir-fry until fragrant, and stir-fry until the peppers and vegetarian meat are cooked;
Add black pepper and stir well. Finally, thicken with water starch and serve.
Carrot Steamed Buns
-Materials- 400 grams of flour, 3 carrots, 4 grams of yeast, salt, olive oil to moderate
-Method-1. Put yeast, water and make a smooth dough in the flour
2. Put it in a pot and cover it with plastic wrap and ferment in a warm place
3. Carrots cut off the top, washed and chopped
4. Put the chopped carrots into a bowl, add a little olive oil and salt and mix well
5. The dough has doubled in size, take out the dough and put it on the surface, put a little flour and knead it smoothly, knead it into a long strip, then cut it into a thick dough that is thick in the middle and thin around the edges, and put in the carrot filling
6. Wrap into buns
7. Add enough water to the steamer, brush vegetable oil on the drawer, and place the buns on the buns. After they are all wrapped, cover the lid and evaporate again for 10 minutes.
8. Turn on the fire and boil it. After steaming for 15 minutes, turn off the heat. Wait for 3 minutes to open the lid and serve!
Dry Pot Spicy Sanxian
Ingredients: 500g tiger prawns, 200g celery, 1 lotus root, 1.5 tablespoons spicy bean paste, 1 teaspoon white wine, 1 teaspoon sugar, 1 teaspoon white sesame seeds, 1 teaspoon coriander, onion, ginger, garlic
practice
Heat oil in a hot pan, sauté shredded onion, shredded ginger and garlic slices until fragrant, add shrimp and stir fry, and add a teaspoon of white wine;
Cut the celery and lotus root into sections and slices respectively. The lotus root is soaked in cold water, drained, and stir-fry with the celery. Add 1.5 tablespoons of spicy bean paste, stir fry evenly, and then add a small spoon of sugar. Just before serving, sprinkle a small spoon of white sesame seeds and a small handful of coriander, stir fry evenly and serve.
Stir-fried lotus root
Ingredients: half a catty of lotus root, half a green pepper/red pepper, a little ginger, oil, white vinegar, salt, sugar
practice:
Wash the lotus root tape and gently scrape the outer skin;
Prepare chopped green onion, shredded ginger, garlic cloves, green peppers and red peppers, and cut the lotus root into small pieces diagonally;
Pour oil into the pot, heat it, add shredded ginger, green and red peppers and saute until fragrant;
Quickly pour in the lotus root strips, stir fry for two minutes, pour in white vinegar, add a little sugar and appropriate amount of salt, stir fry evenly and serve.
Egg fried whitebait
Practice 1. Pick out the impurities, wash the dried whitebait, soak it in water overnight, and pickle it with cooking wine, white pepper, and salt for 30 minutes;
Stir in the minced green onion and chicken essence;
Add white vinegar to the whole egg and beat it up;
Pour the marinated whitebait into the egg mixture and stir well;
Pour oil into the pot over medium heat, pour in the egg mixture, and fry slowly over low heat. After one side is browned, turn it over and fry it on the other side. Fry and fry until mature.
Celery Shrimp Balls
Ingredients: shrimp, celery, pepper, salt, soy sauce, garlic cloves
practice
Wash the celery, remove the meridians, cut into diamond-shaped pieces, peel and slice the garlic cloves for later use. Shell the shrimp, wash and open the back, and take out the shrimp intestines.
Bring water to a boil in a pot, put in the celery and blanch it for a while.
Heat oil in a wok, stir-fry until fragrant, add shrimp, and fry until discolored.
Add celery, a little salt, pepper, soy sauce to taste, stir fry evenly.
Fried Shrimp with Pineapple
Ingredients: pineapple, shrimp, green pepper, water starch, vegetable oil, salt
practice:
Dice pineapple, soak in salt water;
Shrimp with water starch slurry;
In a hot oil pan, first add green peppers and fry until fragrant, add the pulped shrimp and fry for a while, then add diced pineapple and continue to fry;
Stir fry until the shrimps shrink slightly, change to low heat, add salt, and turn the pan twice.
Dried Sausage
Ingredients: 500 grams of pork intestine, 1 onion, 1 bell pepper, 2 shallots, 1 small piece of ginger, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, 2 teaspoons of white wine, 5 grams of garlic, 2 star anise, 1 segment of cinnamon, 2 bay leaves, 1 teaspoon sugar, 2 teaspoons salt, 1 dried chili
practice:
Put the fat intestines into the pot, add dark soy sauce, light soy sauce, water, a little white wine, onion, ginger, garlic, star anise, cinnamon, bay leaves, 1 teaspoon salt, sugar, and cook for 40-60 minutes;
It is almost enough to poke the stewed fat intestine with a chopstick, and take it out;
Cut the marinated fat sausage into pieces, put it in the pot, and dry it on a low heat without adding oil;
Stir until the skin of the fat sausage is slightly curled and yellow, and the oil is out, put it out for use, leave the bottom oil in the pot, add the onion pieces and stir fry;
Stir fry until the onion becomes soft, move the onion to the side of the pot, add the shallots, ginger, garlic, and dried chili to fry until fragrant;
Add in the fat sausage and green pepper, stir fry, and finally add 1 teaspoon salt to taste.
Asparagus Salad
Ingredients: 10 asparagus, 1 tbsp peanut oil, 1 tsp sesame oil, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp salt
Practice: 1. Wash the asparagus, remove the roots, blanch in boiling water for one minute, and then pour a teaspoon of salt into the boiling water.
After one minute, take out the asparagus and soak in cold water for one minute.
After taking out, cut into two pieces and put them on a plate.
In a small bowl, mix soy sauce, sugar and sesame oil.
Put peanut oil in a pot and pour the oil into the mixture in a small bowl immediately after heating.
Stir and pour over the asparagus.
tofu cabbage
Ingredients: 800 grams of cabbage, 400 grams of tofu, 2 tablespoons of salt, 1/2 tablespoon of chicken essence, 1 slice of ginger, 3 cloves of garlic, oil, 1 shallot, a little water or stock
practice:
Wash the cabbage and cut it into sections, soak the tofu in salt water for a while, and then cut into small pieces.
Take the pot, pour in some oil, add ginger, garlic and green onion and saute until fragrant.
Add tofu and stir-fry, add a little water or broth and simmer for a while, then add cabbage and stir-fry, add salt and chicken essence to taste.
Pineapple Bacon Rolls
Ingredients: 5 slices of bacon, 1/3 of perfumed pineapple, 1 tablespoon of barbecue sauce, and half a spoon of brown sugar.
practice:
Cut the bacon in half; cut the pineapple into ten pieces of suitable size.
Mix barbecue sauce and brown sugar.
Brush a layer of juice on both sides of the bacon.
Roll up the pineapple chunks with bacon, and place the seam on the grill.
Preheat the oven, heat up and down at 200 degrees, and bake the bacon rolls in the middle and lower layers for 15 minutes.
Scrambled Eggs with Carrots
Materials: carrots, eggs, green onions, starch, salt.
practice:
After the eggs are broken up, add a little salt and a little water starch.
Put oil in the pot (a little more), put the carrots in the pot and drain the oil.
Saute chopped green onion in the pot. Add eggs. Pour in the carrots and stir fry until the eggs are tender.
Stewed Pig Trotters with Corn
Ingredients: pig's trotter, ginger, green onion, dried chili, dried bean drum, cinnamon, star anise, salt, cooking wine, dark soy sauce, bean paste, sugar, chicken essence, corn
practice:
Wash the pig's trotters and chop them into pieces; slice ginger, and chop green onions;
Heat the oil in a hot pot, add ginger slices, dried chili, dried bean drum, cinnamon and star anise, and then add the pig's trotters and stir-fry until they are broken;
Add salt, cooking wine, dark soy sauce, bean paste, sugar and appropriate amount of water, bring to a boil, add corn and simmer for half an hour;
Add chicken essence to season, sprinkle chopped green onion out of the pot and serve.
Braised Duck with Lotus Root
Ingredients: 200 grams of duck, 2 lotus root, 10 grams of vegetable oil, 4 grams of salt, 5 slices of ginger, 2 star anises, 6 peppercorns, 2 segments of cinnamon, 3 dried chilies, 3 grams of cooking wine, 1 tablespoon of bean paste, 1 yellow sauce spoon, half can of beer, 1 tsp pepper
practice
Cut the duck into pieces and put it in the pot, add ginger slices and green onions, blanch in water to remove the fishy smell, wash the duck meat with blood removed after blanching and set aside
Prepare other ingredients: bean paste, soybean paste, beer, ginger slices and other aniseed; heat the pot, add ginger slices and aniseed and stir fry, then add bean paste and stir fry
Stir fry until fragrant, add soybean paste and stir fry together. After a while, add the boiled duck meat and stir fry together
Stir fry until the surface of the duck meat is evenly covered with sauce, add an appropriate amount of beer and cooking wine, bring to a boil, cover and cook for ten minutes
Add the lotus root pieces, transfer them to the pot and continue to simmer for ten minutes. Add the right amount of salt and pepper and other seasonings.
After stirring evenly, collect the juice over high heat, and put the pot directly on the table.
Hot and sour shredded potato
Ingredients: Potatoes, Peppers, Onions
Practice: 1. Peel the potatoes, cut them into filaments, soak them in water to wash away the starch, which can not only prevent them from turning black, but also keep them white, tender and crisp during frying. Remove and drain before frying.
Remove the seeds and stalks of the green and red peppers, cut them into thin strips, and cut the dried peppers into strips.
Heat the wok, add peanut oil and heat it up, put shredded shallots in the pan, add dried chili and stir-fry until fragrant
Add shredded green and red peppers and shredded potatoes, stir-fry until they are mature, add salt and monosodium glutamate to taste, then add sesame oil and balsamic vinegar, and fry until cooked.
Sautéed Asparagus
Material: baby cabbage, salt, minced garlic, asparagus
Practice: 1. Wash the asparagus and cut into sections, mince the garlic for use.
Boil the asparagus, add a little salt and a few drops of oil in the water, blanch for a minute and then remove.
Remove the asparagus from cold water, so that the taste will be more crisp.
Pour oil into the pot and saute minced garlic until fragrant.
Add asparagus, add a pinch of salt, stir fry for a few times, and then serve
Bacon Asparagus Rolls
Practice: 1. Wash the asparagus, cut into small pieces, put them in a pot of boiling water, add 1 tablespoon of cooking oil, 1 tablespoon of salt, blanch for 1 minute, remove and cool;
All bacon is reserved for three;
Take a small piece of bacon, wrap 2 asparagus, roll it up, and fix it with a toothpick;
Roll the prepared asparagus into the pan, fry until the bacon is slightly browned, sprinkle with chopped black pepper.