Organize 38 dishes to share, fresh and delicious, lingering in the mouth, the family's favorite taste
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!
Boiled King Oyster Mushrooms
Ingredients: king oyster mushroom, bean paste, edible oil, water starch, sugar, salt, pepper, pepper powder, sesame, chili, coriander
Practice: 1. Wash the king oyster mushrooms and cut them into thin slices with a paring knife;
Pour oil into the wok, add bean paste and fry until fragrant;
After frying the red oil in the bean paste, add an appropriate amount of water, add salt, sugar, dark soy sauce, and boil; add king oyster mushrooms; pour in a little water starch, boil again, turn off the heat, pour it into a container, add a little Pepper powder; Sprinkle with cooked sesame seeds; Add pepper segments;
Pour oil into the wok, add the peppercorns and fry until fragrant; cook the peppercorn oil while it is still hot, and add a little coriander.
Steamed small yellow croaker
Wash the small yellow croaker, remove the internal organs, slice the ginger, and cut the onion into sections
Sprinkle sugar and salt on the back of the fish. If you add salt, you can put a little less soy sauce
Pour rice wine, seafood soy sauce, seafood soy sauce is not very salty, so you can add an appropriate amount of salt
Put a few wolfberries on it to increase the hue, and you can seal it with plastic wrap
Put it into the steamer and steam at 100 degrees for 5 minutes! If you don't have a steamer, you can use a pot and steam it for 5 minutes! But the premise is that the water is boiled first and then steamed!
Take out the steamer, because there is no plastic wrap, so there is a little water, pour a little out, sprinkle with chopped green onion and MSG
Add a little vinegar to taste!
This is to keep the seafood fresh and authentic!
Cold shredded tofu
Ingredients: bean curd skin; garlic; coriander; oil; light soy sauce; vinegar; sesame oil; chili oil; salt
practice:
Wash the tofu skin, cut into shreds, slice the garlic, and cut the coriander into sections. Blanch the shredded tofu with boiling water and let it cool to control the moisture.
Put the oil in the pot, add the garlic slices and fry slowly until fragrant, then turn off the heat. Pour in the tofu and parsley.
Add vinegar, light soy sauce, sesame oil, chili oil, and salt, mix well and serve.
Steamed Pork with Chili Sauce
Ingredients: 250 grams of pork, 300 grams of chopped chili, 1 tablespoon of small taro, 2 tablespoons of soy sauce, 1 teaspoon of salt, cornstarch, ginger, green onion, and appropriate amount of garlic.
practice
Chop into slices, soak in the blood, peel the taro and cut into small pieces, mince ginger and minced garlic, and chop green onion.
Put a little salt on the ribs and mix well.
Add soy sauce.
Add ginger and garlic, mix well, put it in the refrigerator and marinate for 1-2 hours in the refrigerator.
Put the steamed ribs in the refrigerator, pour in 1 teaspoon of cornstarch, add water twice, add the starch in the water and mix well.
Heat oil in a pan, pour in taro and fry over medium heat.
Add taro to the same fried noodles to make it hard in appearance and slightly golden in color.
Fry the taro in a deep dish as much as possible.
Put the ribs on top of the taro and pour into the marinated ribs.
Put a layer of chopped chili on the top of the chop, how much pepper is hot, my family can't eat too spicy, so just put the amount close to 15ml.
Boil a pot of water, put the ingredients in the water, fire off the steam after 12 minutes, and set the fire for 5 minutes.
Just mix well.
Taiwan Braised Pork
Ingredients: pork belly, rapeseed (small), eggs, onions, a tablespoon of seafood soy sauce, a small spoonful of light soy sauce, a large spoonful of sugar, star anise, cinnamon, dried chili.
Method: 1 Prepare the ingredients.
2 Choose pork belly with even fat and thinness.
3 Blanch the small rapeseed, cut the pork belly into small pieces, and put it in a pot under cold water to remove the blood and excess fat.
4Add chopped onion to a hot pot and fry until golden brown, add the blanched pork belly and stir fry until golden brown, add boiling water.
5 Change to low heat and add ingredients, eggs, add a spoonful of cooking wine and a large spoonful of seafood soy sauce.
6 Add a small spoon of soy sauce, simmer for half an hour, open the lid and add chicken essence and a tablespoon of sugar.
7 Fry to color.
8 Stir-fry on high heat to collect the juice.
Yodoubao
Ingredients for yogurt bubble
One piece of tofu, one pepper, half carrot, two spoons of soy sauce, one spoon of oyster sauce, three cloves of garlic, green onion, water starch, and a little salt.
Steps of making yogurt
Peppers, carrots, garlic, onions
Raw soy sauce oyster sauce brine starch sauce
Put the oiled tofu in the pot and cut it into small pieces, fry the hot tofu in the oil until the tofu bubbles float and remove
Put oil in the pot, fry carrots, peppers, onions and garlic, add tofu, soak in the sauce, collect the juice, and serve.
Fried Shredded Pork with Dried Mustard and Beans
Raw materials: 100 grams of pork, 200 grams of mustard, 200 grams of dried tofu, salt, oil, monosodium glutamate, pepper, garlic, starch, cooking wine
Method: 1. Wash and shred the dried tofu and pickled mustard. After the shredded pork, add salt, cooking wine, and starch, mix well with your hands, and marinate for 15 minutes.
Heat the oil in the pot. When it is 50% hot, add minced garlic and chili and stir until fragrant.
Add shredded pork and stir-fry until cooked for 8 minutes, then add dried tofu and pickled mustard and stir-fry for 3 minutes.
Add salt and mix well to get out of the pot.
Spicy Pig Trotters
Ingredients: pork trotters, onion ginger garlic, cooking wine, dried chili, pepper, star anise, dark soy sauce, vinegar, salt
practice:
Wash pig's trotters, slice ginger and garlic;
Boil water in a pot, add onion and ginger slices, pour in a little cooking wine, put pig trotters in flying water after the water boils, remove the floating foam and take out pig trotters;
Put oil in the pot, add dried chili, Chinese prickly ash, aniseed, sliced ginger, sliced garlic and fry until fragrant;
Put in the trotters and stir-fry, add dark soy sauce, mature vinegar and salt to taste, add water to cover the trotters;
Bring to a boil over high heat and turn to low heat until the pig's trotters are cooked and the juice can be collected.
Stir-Fried Pork with Potato Flour
Ingredients: 300 grams of potato starch; 100 grams of plain flour; water; pork belly; half an onion; 1 pepper; 2 cloves of garlic; 2 slices of ginger; 15ml of soy sauce; 2ml of salt
practice
With the spoon that comes with the rice cooker, dig out 3 spoons of potato starch, 1 spoon of ordinary flour, add 2ml of salt and stir well.
Add water to dilute it into a batter. It should be noted that the water can be added slowly at the beginning to avoid gnocchi. After stirring, you can add a little more water at a time. Add the amount of water to the batter and stir to generate bubbles. The batter here is more than our usual. Making pancakes is much thinner.
Pour oil into the pan, brush evenly, pour two tablespoons of batter with the rice cooker's own spoon, turn the pan until the batter is evenly spread
Flip over for 2-3 minutes, and fry for another 2 minutes before serving. Remember to let the cake cool before lifting it up. If it will not stick together, you can also isolate it with plastic wrap.
I spread out 5 sheets of these flours
It can be stored in the refrigerator. It can be used for cooking soup and cooking. Today we are cooking
Cut the pie into shreds, cut the pork belly slices
Cut onion, pepper, onion, ginger and garlic
Stir-fry the meat with a little oil, wait until the meat is slightly rolled, add onion, pepper, onion, ginger and garlic into the pot, add potato flour cake into the pot and stir fry, add light soy sauce, salt to taste, add some water to thicken and leave the pot.
Pan-fried Fish Nuggets
Ingredients: 500g grass carp, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of five-spice powder, appropriate amount of cornstarch, appropriate amount of cooking wine, appropriate amount of soy sauce
Practice 1. Clean up the fish and cut it into appropriate size pieces;
Chop minced ginger, minced garlic, add salt, cooking wine, five-spice powder, cornstarch, soy sauce, etc., mix well, marinate for more than 15 minutes;
Put the fish pieces in the double-sided frying pan, cover with the lid, and fry on medium-low heat for about two minutes;
After it is cooked, turn it over and fry the other side.
Stir-fried Pork Ribs with Spicy Sesame
Ingredients: 500g spare ribs, 2 shallots, 3 cloves of garlic, 2 slices of ginger, 20ml dark soy sauce, dried chili, 30ml rice wine, 20ml tomato sauce, 45ml vinegar, 10g sugar, sesame seeds, 20ml water starch, 5g salt, and water
practice
Rinse and cut the ribs into pieces, slice the ginger, cut the onion into sections, and mince the garlic
Put oil in a hot pan, add minced ginger and garlic, add dried chili and scallions and stir well
Pour in soy sauce and fry until fragrant, add sugar, rice wine, tomato sauce, vinegar and stir well
Pour in the sesame seeds, soak in water until the ribs are 8 minutes full, cover and simmer for 8 minutes.
Drunken Peanuts
Material: 300 grams of peanuts, appropriate amount of dried chili, appropriate amount of Chinese prickly ash, appropriate amount of chili powder, a little salt, appropriate amount of cooking oil, appropriate amount of water, a little salt and pepper
Practice: 1. Soak peanut beans in water for at least 2 hours, peel off the outer skin, drain the water, and refrigerate for one night.
Heat oil in a cold pan, add peanuts, fry until discolored and remove. (Do not fry until it is too yellow, it will be too late)
Prepare Sichuan peppercorns and dried peppers, shred the dried peppers, and the specific amount is based on personal taste.
Put a little oil in the pot, the oil is 60% hot, add the peppercorns and then the peppers, stir-fry until fragrant, add the peanuts and stir-fry, and turn off the heat. Add salt, paprika and salt and pepper. Mix well, let cool and crisp.
Pork Ribs
Ingredients: pork ribs (400 grams), plum (10 pieces), ginger slices (appropriate amount), green onions (appropriate amount), rock sugar (appropriate amount), cooking wine (appropriate amount), oil and salt (appropriate amount).
practice:
Prepare the raw materials.
Soak the plum in boiling water for ten minutes.
Put the ribs in a pot with cold water, add two slices of ginger, blanch them together and remove them.
Put a little oil in the pot, add rock sugar and stir fry slowly over low heat.
Stir fry until the rock sugar completely melts and turns brown.
Add the blanched ribs and stir fry together.
Cook until the ribs are completely colored.
Add ginger slices, scallions and an appropriate amount of cooking wine, and stir-fry together.
Pour the plum and the soaked water into the ribs and bring to a boil over high heat.
Cover, turn to low heat and simmer for 20 minutes.
Open the lid, add salt and other seasonings, and collect the juice over high heat.
After the juice is almost dry, turn off the heat and put it on a plate.
Spicy Stir-Fried Chicken Breast
Ingredients: 1 piece of chicken breast, appropriate amount of Hunan pepper, appropriate amount of millet pepper, 3 cloves of garlic, appropriate amount of light soy sauce, oil, salt, dark soy sauce, starch, and sugar;
Practice steps:
Slice the pepper obliquely, slice the garlic, and cut the chicken breast into small strips, add salt and dark soy sauce and mix well, add water and mix well, then add starch and mix well, and finally pour a little oil and marinate for 10 minutes.
Pour oil into the pot, heat it up over high heat, add in the chicken breast and fry until the surface is browned, set aside for later use. .
Turn to low heat, pour in the garlic and sauté until fragrant, then add the chili and stir-fry until raw
Pour in the chicken breast, add soy sauce, salt and sugar, stir well and you can serve.
Broccoli with Minced Pork and Dried Shrimp
Ingredients: 200 grams of broccoli, 60 grams of pork stuffing, a little dried shrimp; 1 tablespoon of light soy sauce, 1/2 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1/2 teaspoon of sugar, 2 cloves of garlic, appropriate amount of vegetable oil, A little white pepper, a little starch, 2/3 tsp salt
practice:
Soak a little dried shrimp for 1 hour in advance, prepare a little pork filling and a broccoli.
Break the broccoli into small florets, soak them in light salt water and clean them; add a little white pepper, 1/2 tablespoon soy sauce, 1 tablespoon cooking wine, a little starch and a little vegetable oil to the pork stuffing and marinate evenly for a while.
Blanch the broccoli and remove it from the water, soak it in cold water for a while, remove it and place it on a plate.
Heat the wok, add vegetable oil, add minced pork and stir-fry until discolored, add 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, and 1/2 tablespoon of oyster sauce, stir-fry for color, then add minced garlic and dried shrimps and stir-fry for a few Down.
Add a little water, 2/3 teaspoon salt, 1/2 teaspoon sugar, boil for 2 minutes, and finally thicken with water starch to make the soup thick.
Put the fried dried shrimp and minced meat on a plate with broccoli, and stir well when eating.
Beef fillet with black pepper
Practice 1. Prepare food
Cut the beef tenderloin into strips, add salt, light soy sauce, cooking wine, and water starch to marinate for a while; slice ginger and garlic, cut onions and green peppers
Pour in the ginger and garlic slices in the hot oil pan and sauté until fragrant, pour in the beef tenderloin and stir-fry until cooked, serve
Continue sautéing the onions and green peppers in the oil pan
Pour in the beef, add the rich and delicious Knorr black pepper sauce and stir-fry for a while, then take it out of the pan
Kung Pao King Oyster Mushroom
Ingredients: King oyster mushrooms, green red peppers, peanuts, green onions, ginger, soy sauce, dark soy sauce, vinegar, white sugar, cooking wine, bean paste, chicken essence, water starch
Practice 1. Wash the king oyster mushrooms and cut them into cubes. Remove the seeds from the green peppers and red peppers and cut them into small pieces.
One spoon of light soy sauce, one spoon of dark soy sauce, one spoon of sugar, half spoon of vinegar, two spoons of cooking wine, half spoon of bean paste sauce for use
Wash the peanuts and absorb the surface moisture with a kitchen towel. Heat the pan, put oil, fry the peanuts over low heat until the skin turns dark, then remove
Fry the ginger and spring onions in the oil in the pan, remove and discard
Stir-fry Pleurotus eryngii over medium heat. After two minutes of frying, the Pleurotus eryngii will come out of water. Stir-fry until the water slowly dries up. You can fry it patiently for a while
Pour the sauce that has just been adjusted into the pot, add the green and red peppers and stir-fry for a while
Pour water starch to thicken, and finally pour fried peanuts into the pot, stir fry a few times and it will be out of the pot
Spinach Scrambled Eggs
Ingredients: 1 spinach, 1 egg, 1 spring onion. Appropriate amount of salt, 1 tablespoon of salad dressing, and a little sesame oil.
Practice: 1. Wash spinach and green onion and cut into sections, set aside.
Break up the eggs, fry them with a little oil, and then cut into filaments, set aside.
Heat up a wok, pour in an appropriate amount of oil, add the scallions and sauté until fragrant, add spinach and egg skins and continue to stir-fry well, then add seasonings and stir-fry to taste.
Tofu skin wrapped meat
Ingredients: 8 pieces of tofu skin (or yuba), 200 grams of minced meat, a little minced ginger and garlic, 2 spoons of starch, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 gram of pepper, 2 spoons of dark soy sauce, 1 bowl of water, a little salt
practice
Put oyster sauce pepper powder and minced ginger and garlic into the minced meat, add starch and stir vigorously in one direction.
Buy the bean curd skin (yuba) and soak it slightly to soften it.
Take a yuba skin about 20cm long, put in a proper amount of meat filling, and roll it up like a spring roll.
All rolled up, with the closure facing down.
Heat the pan, put in an appropriate amount of cooking oil, put in the tofu skin and wrap the meat, and fry until both sides are golden, don't turn it too often.
Finally, put in dark soy sauce and water and simmer for 10 minutes, then add salt and serve.
Chicken Wings with Thai Sauce
Material: Chicken wings. Salt and white pepper rice wine, Thai sweet and spicy sauce. Poke numerous small holes in the chicken wings with toothpicks, add an appropriate amount of salt, white pepper and rice wine, and marinate for 1 hour.
Method: 1. Heat a little oil in the pot, add chicken wings and fry on low heat until both sides are slightly yellow and cooked;
Add appropriate amount of water to the pot, add Thai sweet chili sauce, stir well and boil;
Add chicken wings and cook until the soup thickens.
Rice Wine Chicken Wings
Ingredients: 8~10 wings or roots, 5 or 6 slices of ginger, 2 or 3 cloves of garlic, 2 tablespoons of soy sauce, rice wine less than the amount of chicken wings, white sesame seeds can be omitted
practice:
Wash the chicken wings, slice the ginger, slice or crush the garlic cloves. Put the chicken wings and half of the ginger slices into the pot, cover with water, and cook on high heat;
After boiling, a lot of foam will be produced. Remove the chicken wings, rinse, and drain. Or like me, carefully use a strainer to skim off the scum little by little, and then remove the chicken wings for later use. I keep this pot of soup for cooking noodles;
Heat the oil pan, stir-fry the remaining half of the ginger and garlic slices; add the chicken wings, stir-fry until the surface changes slightly; add light soy sauce, stir-fry evenly, so that the surface of the chicken wings is colored;
Pour the rice wine into the pot. If it is in the wings, the rice wine should be good enough to submerge the chicken wings. But I used the wing root and the pan, and I was not willing to pour so much rice wine, so I only poured half the height of the chicken wing root;
Cover the lid and bring to a boil over high heat, then turn to low heat. Because I don't pour a lot of rice wine, I need to turn the chicken wings from time to time; simmer until the soup becomes thick, turn the heat to high and collect the juice again. When the juice is collected, turn the chicken wings more frequently. Sprinkle with some white sesame seeds.
Oil-splashed fresh bamboo shoots
Ingredients: 1 fresh bamboo shoots, about 20 peppercorns, 4 small red peppers, 2 shallots, 2 oil, 2 tablespoons (30ml) salt, 1/4 teaspoon (1 g), 1 teaspoon (5 grams) of salt in the cooking pot
practice:
Fresh bamboo shoots are peeled and cut into small strips, red peppers are washed and cut into small pieces, green onions are washed and chopped.
After the water in the pot is boiled, add salt, pour in the bamboo shoots and blanch for 2 minutes, remove them, drain the water and place them on a plate, sprinkle a little salt, and add chopped green onions and peppers.
Pour the oil into the spoon, add the Chinese prickly ash, heat over low heat until the prickly ash changes color and gives off a fragrance, then turn off the heat, immediately pour on the bamboo shoots and stir evenly. (You can use a small strainer to decant the peppercorns, or use chopsticks to pick out the peppercorns after pouring)
plum radish
Ingredients: white radish, salt, sugar, plum, garlic slices, dried chili, yellow rock sugar, light soy sauce, dark soy sauce, mature vinegar - appropriate amount
practice
Wash the white radish, without peeling, cut into long strips.
Marinate the sliced white radish strips with salt for about 30 minutes, pour out the oozing water.
In the same way, marinate with white sugar twice, that is, salt marinating - pouring water - sugar marinating - pouring water - white sugar marinating - pouring water, for a total of about 90 minutes.
Pour water into the pot, add the plum, garlic slices, and dried chili sections. After the fire is boiled, add the yellow rock sugar, and then pour in an appropriate amount of light soy sauce and a little dark soy sauce. After it boils, turn off the heat and keep it quiet. Let cool and pour in vinegar.
Put the white radish sticks into the container, pour in the sauce, the sauce should cover the white radish sticks, put them in the refrigerator and marinate for 1-2 days.
Hot and sour rice rolls
Ingredients: 50g pork fat intestines, 50g vermicelli, appropriate amount of oil, appropriate amount of salt, 1 tablespoon of red oil bean paste, appropriate amount of tomato sauce, 1 tablespoon of white vinegar, appropriate amount of green vegetables
practice:
Soak the vermicelli in clear water until soft, put the soaked vermicelli into a boiling water pot and cook until cooked.
Pour water into the pot, after the water is hot, add the cut fat intestines and blanch in water to remove dirt.
Take the oil pan, dig in a tablespoon of red oil bean paste and fry the red oil over low heat.
Pour in an appropriate amount of tomato sauce, stir well over low heat, pour in the fat sausage that has been blanched in water, and stir fry.
Pour in water, boil over low heat, and add refined salt (red oil bean paste has salinity, and the amount of refined salt should be added).
Pour in a tablespoon of white vinegar, add the cooked vermicelli, and bring to a boil over high heat.
Add the cabbage leaves and stir fry evenly.
Fried Pork with Dried Tofu and Mushrooms
Material: 100 grams of pork tenderloin, 80 grams of dried tofu, 8 mushrooms, appropriate amount of salad oil, 4 grams of salt, 2 grams of chicken essence, 2 grams of garlic, 5 grams of cooking wine, 5 grams of soy sauce, 1 tablespoon of water (2 tablespoons)
practice
Slice all the ingredients and prepare a few garlic, if you don't have it, you can leave it out
Put the sliced meat in a small bowl, add some cooking wine and starch, mix well, and stir-fry with the garlic in the pot until it changes color. When it is 8 mature, take it out of the pot and put it aside for later use.
Pour oil into the pan and stir-fry the mushrooms and tofu for a while, about 1 minute
Then add 1 tablespoon of light soy sauce, just slightly colored, then stir fry for half a minute, add two tablespoons (30ML) of hot water, and heat for 1 minute
Heat for one minute, the ingredients are basically mature, add the previously fried meat slices, stir fry for another minute, add some salt and chicken essence to adjust the taste, and take out of the pot (you can add some green vegetables and stir-fry together)
Dry stir-fried elbows
Ingredients: 1 pork shoulder (about 500 grams) 20 grams of green and red beauty peppers, 10 grams of chopped green onion, ginger rice, garlic rice, angelica, wolfberry, spicy sauce, Pixian bean paste, Baoning vinegar, chicken essence, monosodium glutamate, sugar , sesame oil, pepper oil, fresh soup, salad oil
Method:
After cleaning the pork knuckles, put the water in the pot and boil the water. After changing to a pot of cold water and simmering for 3 hours, take it out and set it aside.
Put the salad oil in the pot and heat it to 70% hot. Fry the simmered elbows in the oil until the appearance is golden brown, then take them out and set aside.
Leave the base oil in the pot, first add ginger and garlic to fry until fragrant, then add angelica, wolfberry, spicy sauce and bean paste, mix with 100ml fresh soup and add chicken essence, monosodium glutamate, sugar and vinegar.
After cooking the fried elbow for a while, turn the heat to high until the soup in the pot dries up, pour pepper oil and sesame oil into the pot, sprinkle in green and red bell pepper segments and mix well. When you put the pot on the plate, just sprinkle some chopped green onion.
Cucumber Stuffed Tofu
Ingredients: 300 grams of large cucumber, 50 grams of dried tofu, 20 grams of enoki mushroom powder, 20 grams of shiitake mushroom powder, 10 grams of celery powder, and 10 grams of ginger powder. 2 tbsp flour, 1 tbsp soy sauce, 1/2 tsp white pepper, 1 tbsp sesame oil. 1 tsp salt, 1 tsp sugar, 200cc water, 1 tbsp cornstarch water, 1 tsp sesame oil.
Practice: 1. Peel the large cucumber and cut it into 1-cm segments, hollow out the middle, put it in boiling water and blanch for a while, then pick it up and soak it in cold water, then pick it up and drain it for later use.
Mix the rest of the ingredients and marinade well, stuff them into the large cucumbers from method 1, put them on a plate, put them in an electric pot and steam for about 15-20 minutes (add 1/2 cup of water to the outer pot) until cooked and take out.
Take the pot, mix the seasonings and cook well, then pour the cucumber inlaid with tofu in method 2.
Stir-fried Beginners with Double Mushrooms
Ingredients: 150 grams of shiitake mushrooms, 150 grams of white jade mushrooms, 500 grams of novice vegetables, appropriate amount of oil and salt, 1 piece of onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of oyster sauce, 1 teaspoon of sugar,
Practice: 1. Prepare the required materials, remove the old leaves from the novice vegetables, wash them, cut the roots of the shiitake mushrooms, and wash them well
Cut off the roots of the white jade mushrooms, wash them well, cut the shiitake mushrooms into strips and set aside, cut off the roots of the rookie cabbage, then cut into inch sections, cut the green onions, chopped green onions, minced ginger, and sliced garlic
Heat the oil in the pot, add chopped green onion, minced ginger, garlic slices and saute until fragrant, add shiitake mushrooms and white jade mushrooms and stir-fry over medium-low heat, stir-fry the mushrooms until fragrant, stir-fry the water, simmer for 1-2 minutes, and simmer the mushrooms until cooked.
Add the new dish and stir-fry on high heat, stir-fry the new dish until the color turns dark green, add oyster sauce, a little salt, oyster sauce is salty, personal taste is light, salt can be omitted, stir fry quickly and evenly, turn off the heat, Just put it on a plate, and a plate of light and delicious dishes is ready
Pork Belly with Garlic Moss
Ingredients: Skinned pork belly, garlic moss, Pixian bean paste, edible oil, soy sauce, salt, chicken essence
practice:
Cook pork belly in boiling water until 7 mature, remove and drain.
Heat the oil to 60%, add the blanched pork belly and stir fry.
Add in bean paste and stir fry.
Put in the garlic moss, pour in an appropriate amount of soy sauce and stir fry at the same time.
Stir fry until the garlic moss is broken, add salt and chicken essence and serve
Fried fungus with cabbage and pork
Ingredients: 3 slices of cabbage, 100 grams of pork (thin), 10 grams of black fungus, 1 red pepper, 1 tsp corn starch, appropriate amount of water starch, 1 tbsp salad oil, 1/8 tsp salt, 1/4 chicken essence 1 teaspoon, 1 teaspoon ginger, 3 cloves garlic, 1 tablespoon soy sauce, 1 tablespoon water, 1 tablespoon chili sauce, 1/2 teaspoon white sugar.
practice:
Cut the lean pork into thin slices, separate the leaves and stems of the Chinese cabbage into small pieces, tear the fungus into small pieces, shred the red peppers, chop the ginger into minced pieces, and slice the garlic.
Stir the pork lean meat with marinade seasoning evenly, add about 1-2 tablespoons of water in batches and stir each time until no water can be seen. Leave to marinate for 10 minutes.
Put about 2 tablespoons of oil in the pot, heat it to 30% hot, add pork lean meat, and cut open with chopsticks.
Stir fry until the lean pork meat 8 is mature, add red oil chili sauce or chili powder and stir fry until fragrant, and set aside with meat and oil.
Rinse the pot, add a little oil, add minced garlic and garlic slices in cold oil and fry until fragrant.
Add in the fine fungus, cabbage sticks and red pepper shreds, stir fry until the cabbage sticks become soft.
Finally, add cabbage leaves, salt, chicken essence, and sugar.
Stir fry until the cabbage leaves become soft, add the fried pork slices and oil.
After stirring evenly, add water starch to thicken and thicken.
Stir-fried kidney flower
Ingredients: 200 grams of pork kidney, sliced winter bamboo shoots, 50 grams of water fungus; 10 grams of soy sauce, 3 grams of refined salt, 1 gram of monosodium glutamate, 20 grams of Shaoxing wine, and 15 grams of wet flour;
practice:
Wash the kidneys, cut them into two pieces, remove the waist and cut them into a knife, cut them into strips 2 cm wide and 5 cm long, add soy sauce to taste, mix well with wet starch and set aside;
Bamboo bamboo shoots and fungus are boiled in a boiling water pot, soy sauce, refined salt, monosodium glutamate, Shaoxing wine, clear soup, and wet starch are adjusted to make a sauce;
Add peanut oil to the wok, put it on a high heat and burn it to 90% hot (about 225°C), put the waist flower into the oil and slide it into the shape of wheat ears and quickly remove it, leave a small amount of oil in the wok, and burn it to 60% When it is hot (about 150°C), add sliced garlic and chopped green onion to stir-fry, add vinegar and Shaoxing wine, add sliced winter bamboo shoots and fungus, stir-fry for a while, pour in the gravy, then put in the kidney flower, flip it over quickly, and drizzle it over Chicken oil is ready.
Braised Pork with Fungus
Ingredients: lean meat, fungus, ginger, garlic, onion, red pepper, salt, cooking wine, pepper, sesame oil, soy sauce
Practice: 1. Slice the lean meat, add cooking wine, pepper and sesame oil, mix well and marinate for a while, soak the fungus in advance, and cut the other ingredients for later use
Heat the oil in a hot pan, add the meat slices after heating
Quickly scatter the meat slices until they turn white and remove them for later use
In another pot, heat oil and fry minced ginger and garlic until fragrant
Add black fungus and stir fry
Add onion and red pepper
Put in the meat
Add salt
Pour in soy sauce and mix well to serve
boiled fish
Ingredients Red oil bean curd; black fish; cooking wine; light soy sauce; salt; sugar; pepper; dried chili; garlic cloves; onion; ginger; coriander; cornstarch; enoki mushroom
The fish is deboned and the fish fillet is made, and the fish bone part can be used separately. Slice the ginger, cut the onion into sections, and peel the garlic cloves and flatten them with a knife. Chopped cilantro. Put a little cornstarch, cooking wine, salt, and a little sugar on the fish fillets.
Grab and marinate for a while. Put the right amount of oil in the pot, saute the shallots, garlic cloves and ginger slices until fragrant. Turn to low heat and put pepper. Put the dried peppers and stir-fry on low heat (don't make the fire too big, don't let the peppers and the dried peppers stick. The peppers will be bitter).
Put red oil bean paste and stir-fry a little, and put a little soy sauce to increase the umami, and a little sugar to enhance the taste. Drain water. . . Of course chicken soup or something would be better.
Bring to a boil over high heat (if it is not salty enough, you can add some salt to taste and continue to cook for 2 or 3 minutes. At the same time, fry the enoki mushrooms, remove and drain. Add the fish fillets. Bring to a boil.
Add a little cooking wine. The fish fillets are ready, you don't have to cook for a long time, sprinkle with coriander. It's ready! Ha ha. Place enoki mushrooms in a large bowl. Pour in the boiled fish and that’s it!
Chopped Pepper Fish Steak
Practice: 1. Defrost fish steak and cut it into pieces, marinate with shredded green onion and cooking wine for 5 minutes, then wash.
Chop pepper, ginger and garlic, and fermented fermented fermented fermented bean paste.
Drain the fish pieces with kitchen paper and dip them in a thin layer of dry starch.
Fry in a frying pan until golden brown on both sides.
Leave oil in the pot, add chopped pepper, minced green onion, minced fermented fermented bean sauce and sauté slowly over low heat until the chopped pepper comes out of red oil.
Braised Chicken Soup with Yam
Ingredients: one farm chicken, one yam, a handful of wolfberry, onion ginger, cooking wine, salt
Practice process: 1. After the chicken is slaughtered, clean the abdominal cavity, chop it into small pieces, wash the onion and ginger, slice the ginger, and tie the green onion into knots; put the cut chicken pieces in a pot, add enough cold water, and boil; skim off foam; add a tablespoon of cooking wine; add ginger slices and shallots;
After boiling, turn to low heat, cover and simmer for about 30 minutes. (Because I use a cast iron pot, stewing soup is more time-saving than ordinary pots, so use a casserole or other pots to stew soup to extend the stewing time);
Peel the yam and cut it into small pieces, add it to the pot, cover and simmer for 10 minutes; rinse the wolfberry with water, open the cover, and simmer for 10 minutes, open the cover and add salt to taste.
Roasted Vegetarian Chicken with Pork Ribs
Practice 1. Wash the ribs and cut them into sections. Peel and slice the garlic. Put the chopped pork ribs into a pot of cold water, continue to cook for 2 minutes after the water boils over high heat, rinse off the foam on the surface of the meat with warm water, and drain the water. Cut carrots into pieces, celery into pieces.
Pour oil into the pot, stir the star anise, carrot and celery with low heat (about 30 seconds), add in sliced onion, sliced ginger, sliced garlic and continue to fry for 1 minute.
Then put in the ribs, pour in the rice wine and change to medium heat, stir fry until the surface of the ribs is slightly yellowed, add the chopped vegetarian chicken, and add an appropriate amount of water to exceed the ingredients.
After the meat is simmered for about 1 hour, open the lid, add salt, and turn to high heat to dry the soup.
Finally, add two celery leaves to the pork ribs and put it on the plate.
Fried Meat with Snow Peas
Ingredients: 200g lean pork, 100g snow peas, 2 cloves garlic, 1/2 spoon soy sauce, 1/3 spoon sugar, 1/3 spoon starch, 1/2 spoon cooking wine, 1/2 spoon salt, 1/4 spoon chicken essence
practice:
The pork has been cut the night before, and marinated with starch, cooking wine, soy sauce, and sugar for 10 minutes. The Dutch remove the tendons and wash it for later use.
Put an appropriate amount of oil in the pot and heat it until it is 50% hot. Slide the marinated pork into the pot, turn to high heat and quickly stir fry until it changes color, add a little salt, and set aside.
In another pot, add oil and minced garlic to fry until fragrant, add snow peas and stir fry quickly
Once the snow peas change color, add salt and chicken essence
Return the fried meat slices to the pot and fry for a few seconds, then turn off the heat and serve on the plate.
Stuffed Winter Melon
Practice: 1. Put water in the pot, add the mushrooms after the water boils, and remove the mushrooms from the cold water after the water is boiled again.
Chop the blanched shiitake mushrooms, chop the onion and ginger, put them into the meat filling, add five-spice powder, light soy sauce, peanut oil, and salt and mix well.
Cut the wax gourd into thin slices, put the cut wax gourd slices in hot water and scald until soft, and blanch the leeks by the way, lay the wax melon slices flat, put the meat filling, roll them along the curvature of the wax melon slices, and tie them with leeks On, you are very handsome, you can put them on a plate when you are done!