Strictly select 36 dishes to share, a collection of delicacies from all over the world, delicious and affordable, don't miss it
I once saw an article that wrote: "In front of food, you can always think about it, or you can be greedy, observe before eating, think while eating, simmer after tasting, eat naturally, chew quietly, gently Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and transparent ink fragrance feels the spicy, salty and sweet in the text, it is even more joy. Those who can eat will get a stomach-warming enjoyment; The eater finds a peace of mind." Tasting carefully, I have a deep feeling! 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 in a plain way finish every day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for the wonderful life every day!
Hunan Style Stir-Fried Pork Belly
Step 1. Prepare the ingredients
Sliced green peppers, thinly sliced pork belly, sliced ginger and garlic, and sliced scallions
Heat up the pot and put in the pork belly, stir fry continuously to avoid sticking to the pan, stir fry until the oil comes out, put some white wine to remove the fishy smell
Stir-fry until the pork belly turns yellow, add ginger and garlic and sauté until fragrant
Add green peppers at this time
Stir-fry until the green peppers are broken, add dark soy sauce and stir-fry for a while, then add oyster sauce and stir-fry well
Shredded Carrot with Minced Meat
Ingredients: 2 carrots, 80 grams of beef, 1 small piece of green onion, a small piece of ginger, appropriate amount of cooking oil, appropriate amount of salt, 1/2 teaspoon of sugar, 1 teaspoon of light soy sauce, 1/2 teaspoon of dark soy sauce
practice:
Prepare all materials
Mince the beef, marinate with scallions, ginger and seasonings. The seasonings I use include light soy sauce, cooking wine, salt and sugar, because there is not much meat, and there are a little bit of various seasonings. Chopped or grated carrots
Pour oil into the frying pan and fry the minced meat
Turn to low heat and stir-fry slowly until the minced meat is crispy. This step is very critical on low heat
Take the minced meat out of the pan
Fry soft shredded carrots with base oil
Season carrot shreds with salt water and light soy sauce, then return part of the minced meat to the pot and mix well
Pour the remaining minced meat on the vegetable after it is out of the pan, and put shallots on it
Just put it on the plate
Spicy Chicken
Ingredients: 2 chicken legs, 1/2 spoon of salt, 1/2 spoon of soy sauce, 2 spoons of sugar, 1 star anise, 1 small handful of Chinese prickly ash, some dried chilies, green onions, cooking oil, cooked sesame seeds
Method: Cut the dried chili into sections, preferably smaller, which is beautiful and delicious.
Boneless chicken thighs, cut into small pieces, and deep-fried in hot oil until golden brown.
Leave an appropriate amount of oil in the pot, add star anise, Chinese prickly ash, green onion, dried chili, and fry until fragrant.
Add chicken thigh meat, add salt, soy sauce, sugar, and stir fry for half a minute to 1 minute.
Sprinkle sesame seeds, stir well and take out of the pan.
Kumquat and Red Wine Roasted Pork Ribs
The main ingredient is about 500 grams of pork ribs
Accessories 8-10 kumquats, a little rice wine
A little soy sauce, a little ginger and garlic
Red wine 100ML
Practice steps
- Pork ribs: about 500 grams
Kumquat: 8-10
A little rice wine, light soy sauce, ginger and garlic, red wine 100ML
- Pork ribs cut into sections, the length is up to your preference, no special requirements
Put the chopped ribs into a large bowl and add ginger and garlic
Add a little rice wine
Add a little light soy sauce to marinate for at least 20 minutes
After the pan is heated, put the marinated ribs in the pan and fry
Both sides are fried until browned, and the aroma is wafting out
- Pour in red wine for coloring
Then add the washed kumquats
Bring to a boil over high heat, then simmer over medium-low heat until cooked, and the soup is thick enough to season with a little salt.
Salted Egg Steamed Meat Patties
Ingredients: 200 grams of pork, 1 raw salted egg, a little green onion, a little ginger powder, 1 teaspoon of cooking wine, 1 teaspoon of fresh soy sauce, 1 teaspoon of starch (or 1 tablespoon of oatmeal), 1 tablespoon of water;
practice
Mince the pork into minced meat; separate the white and yolk of raw salted eggs, and chop the onion and ginger into fine pieces for later use;
Add salted egg white, green onion, ginger and other seasonings to the minced meat and mix well. Put the minced meat into the container and pat the surface flat, cut the salted egg yolk into two pieces and place on the meat patty, put it in a steamer, steam it for about 15 minutes;
Tips: 1. Adding water when stirring the minced meat can make the taste of the meat smoother and tender; 2. The salty protein is very salty, so don’t add salt to the minced meat;
Chopped Enoki Mushrooms
Ingredients: Flammulina velutipes 400g, chopped pepper 4 tbsp, steamed fish 3 tbsp soy sauce, 2 shallots, cooking oil 2 tbsp.
Production steps:
Cut off the roots of Flammulina velutipes, wash and drain, and place on a plate.
Spread the chopped peppers on top of the enoki mushrooms.
Add water to the steamer, bring to a boil over high heat, put the enoki mushrooms into the pot and steam for 5 minutes.
After the Flammulina velutipes is out of the pot, pour out the soup in the plate and don't use it.
Mince shallots, sprinkle on chopped peppers, pour some steamed fish soy sauce, and finally pour hot oil.
Stir-Fried Pork Belly
Ingredients: pork belly, chili, onion, ginger, garlic, salt, sugar, dark soy sauce, light soy sauce, cooking wine
practice:
Cut the pork belly into slices, remove the seeds from the hot pepper, and cut into long strips obliquely
Heat the oil in the pan, put the cut pork belly in the oil and stir-fry the oil, then add the onion, ginger and garlic and stir-fry again
After slightly rolling the meat slices, add soy sauce and cooking wine
crucian carp
Ingredients: crucian carp; ginger; shallot; dried chili; pepper; salt; sugar; vinegar; cooking wine
practice:
Wash the fresh crucian carp and drain the water. Part of the ginger is shredded, part of it is sliced (three slices are enough), the shallots are chopped, and then the scallions and ginger are stuffed into the belly of the fish.
Pour the oil into the hot pan. When the oil is cold, put the ginger slices and wipe the pan with the ginger slices, so that the fish skin will not be easily fried.
Put the fish into the pot, don't turn it over, let it be fried like that, almost feel that one side is fried yellow, you can turn it over and fry the other side. The so-called almost requires a bit of intuition and experience, but basically if the fish is fried yellow, the tail will definitely stick up.
Braised Yellow Eel with Sauce
Ingredients: 3 eels; 10 pieces of garlic; sliced ginger; a few scallions; 1 tablespoon of cooking wine; 1 teaspoon of June fragrant bean paste; 1 teaspoon of soy sauce; 1 teaspoon of dark soy sauce; sugar
practice:
Let the stall owner slaughter the eel in the market, clean it again when you go home, sprinkle salt or white vinegar, pinch it twice, so that the eel will not be so slippery; use a clean rag, press the eel, and cut it on its back Cut into inch sections with a horizontal knife; peel off the outer skin of the garlic and set aside.
Put the oil in the pot and heat it up, pour in the rice field eel and stir-fry continuously until the surface changes color; pour in sliced ginger, green onion and garlic, and stir-fry together for a few times; pour in a tablespoon of cooking wine and a teaspoon of bean paste and stir-fry evenly, can
grilled eggplant
Ingredients: eggplant, carrot, flour, salad oil, dried chili, salt, five-spice powder, chicken essence, onion, ginger, garlic, soy sauce
practice:
Remove the stems of the eggplant, peel and cut into hob pieces, and put it on a plate for later use.
Put the eggplant in a bowl and add a little refined salt to marinate for a while, squeeze out the water, wrap it in flour, and fry it in an oil pan.
When the eggplant is deep-fried until golden brown, take it out, control the oil, and put it in a bowl for later use.
Clean the carrots, cut them into small pieces, mince the dried red peppers, mince the onion, ginger and garlic, and put them in a plate for later use.
Put oil in a hot pan and sauté minced green onion and ginger, dried red pepper, and five-spice powder.
Add carrot slices and stir fry evenly, add refined salt, light soy sauce, a little water to boil, and pour in the fried eggplant pieces.
Stir fry evenly, suffocate for a while, drain the soup, and finally add MSG to taste.
Stir fry evenly, take out of the pan, put into a plate and sprinkle with minced garlic.
Double Mushroom Bitter Gourd
Ingredients: one bitter gourd, one handful of shiitake mushrooms, half a plate of enoki mushrooms, appropriate amount of soy sauce, ginger, green onion, salt, sugar, and sesame oil
practice:
Take bitter gourd and ginger, and cut them into shreds.
Soak the shiitake mushrooms in water. After the shiitake mushrooms become soft, chop them finely. Take the enoki mushrooms, remove the end parts, and then wash them.
Pour the oil into the pot and heat it up, add chopped green onion and sauté until fragrant, then add the shredded bitter gourd and shredded mushrooms, add salt and fry until the bitter gourd is half-cooked.
Finally, add Flammulina velutipes, add seasonings according to your own taste and fry until cooked.
Taro Purple Potato Sago Dew
Ingredients: taro, sago, milk (condensed milk), evaporated milk, sugar
practice:
Soak the sago in water for a while, then put the sago in the pot after the water boils, cook for about 10 minutes, as long as the white spot in the middle of the sago is gone.
In another pot, boil the water, add the chopped taro and purple sweet potato, cook until soft, then add rock sugar and turn off the heat.
Take out the taro and purple sweet potato, top with the boiled sago dew, or add condensed milk according to personal preference. It's best to wait for them to cool down and put them in the refrigerator for a while before eating, the taste is better.
Papaya Tremella Syrup
Material: papaya, tremella, rock sugar
Method: 1. Soak white fungus in warm water, soak hair, wash and tear into small flowers, peel papaya, remove seeds, and cut into small pieces.
- Put white fungus, papaya and rock sugar into the pot together, add appropriate amount of water to boil, then turn to low heat and simmer for 30 minutes to 1 hour before serving.
Ps. People who like wolfberry or lotus seeds can add it according to their own preferences. After washing, put it in a pot with papaya and white fungus and simmer.
peach gum syrup
Ingredients: peach gum, rock sugar, condensed milk, water
practice:
Soak the peach gum one night in advance, boil the rock sugar in boiling water, add the rock sugar according to your preference and then add the peach gum;
Cook for about 20 minutes and boil, you can add red dates and white fungus to cook together;
Finally, you can add condensed milk or pure milk to eat together.
Stewed Snow Clams with Papaya
Ingredients: 3.8 grams of snow clam, appropriate amount of snow swallow (optional), 2 slices of ginger, 1 papaya, appropriate amount of rock sugar, 2 red dates (pitted), appropriate amount of coconut milk (optional), appropriate amount of milk (optional).
practice:
Soak Xueyan 10 hours in advance, remove black lines and drain for later use
Put the snow clams into the container, add red dates, ginger, and appropriate amount of water, and steam for 20 minutes.
Remove the seeds from the papaya and make it into a small bowl.
Put an appropriate amount of snow swallow in the snow clam, and put it in the papaya.
Finally, add rock sugar, milk, and coconut milk (silver dew, coconut milk, water, etc.)
Dig out the top of the papaya and remove the seeds. Use a toothpick to fix the surrounding area slightly. Put cold water into the pot, and steam it over medium and high heat for 20 minutes after airing.
Baby food casserole
Ingredients: pork belly, baby food, fried tofu, garlic, salt, oyster sauce, light soy sauce, chicken essence, Laoganma
practice:
Put the streaky pork in a pot of cold water and cook until cooked, take it out and cut into thin slices;
Peel and slice the garlic; wash and cut the baby cabbage into small sections, and separate the leaves and rhizomes;
Heat up the frying pan, add oil, put cold oil into the sliced meat, stir-fry over low heat until the sliced meat releases fat, and the sliced meat turns golden brown; add the rhizome of baby cabbage, add salt, oyster sauce, light soy sauce, chicken essence, old Season with dry mother, stir-fry until the rhizome becomes soft; then add the leaves, stir-fry a few times on high heat, add appropriate amount of water, the amount of water does not cover all the ingredients;
Add fried tofu, bring to a boil over high heat, turn to low heat and simmer for another 5 minutes, then transfer to a hot casserole.
Stewed Pork Knuckles with Corn
Ingredients: trotters, ginger, green onion, dried chili, dried bean drum, cinnamon, star anise, salt, cooking wine, dark soy sauce, bean paste, sugar, chicken essence
practice:
Wash and chop the trotters; slice the ginger, and chop the green onion.
Take the oil pan, put ginger slices, dried chili, dried bean drum, cinnamon and star anise and stir-fry until fragrant; add pig's trotters and stir-fry until broken.
Add salt, cooking wine, dark soy sauce, bean paste, sugar and water, boil until boiling, add corn and simmer for 30 minutes.
Add chicken essence to taste, and serve with chopped green onion.
Pepper Pork Liver
Ingredients: Pork liver, two green peppers, two garlic sprouts, appropriate amount of scallions, appropriate amount of ginger, pepper, half a spoonful of salt, one spoonful of dry starch, one spoonful of light soy sauce, half spoonful of vinegar, two spoonfuls of cooking wine, half spoonful of white pepper powder, Sugar, monosodium glutamate
practice:
After washing the pork liver, slice it into 2 or 3mm thick slices, and rinse it repeatedly in water; then soak it in water for 30 minutes, change the water and continue washing until there is no blood; remove it with a strainer, and dry it;
Prepare ingredients: green pepper, garlic sprouts, green onion, ginger; add half a spoonful of salt, a spoonful of dry starch, a spoonful of light soy sauce, half a spoonful of vinegar, two spoonfuls of cooking wine, half a spoonful of white pepper, 4 or 5 peppercorns, a little White sugar, green onion and ginger slices; Stir well, taste; prepare side dishes, garlic sprouts cut into small pieces, green peppers cut into rhombuses;
Heat the oil in a wok, there is a little more oil, the oil should be hot, and when it starts to smoke when it is 70% or 80%, pour in the delicious pork liver slices;
Stir-fry quickly on high heat, and count down to 5 seconds, or observe with your eyes. When the surface of the pork liver just starts to turn white, some of which have not yet turned white, and are slightly pink in color, immediately take out;
Leave the base oil in the pot, first add the green pepper and garlic and stir-fry for 1 minute; pour in the fried pork liver, stir-fry a few times on high heat; turn off the heat! Sprinkle the garlic leaves, use the remaining temperature to blanch the garlic leaves until they are broken, add a little monosodium glutamate, and put on a plate;
Stir-Fried Pork with Garlic Moss
Ingredients: hind leg lean meat, garlic moss, ginger, garlic, pepper, dried chili, cooking wine, soy sauce, cornstarch;
practice:
Dice ginger and garlic, cut dried chili into small pieces, shred or slice lean meat, marinate with cornstarch for later use, cut garlic moss.
Heat the oil in a hot pan, and the iron pan must be burned until green smoke is emitted, then pour in the lean meat, ginger and garlic and quickly stir-fry until the lean meat changes color, take it out and set aside (after putting the meat into the pot, it takes 1 minute complete this step within ).
Heat oil in a pan, add Chinese prickly ash, dried chili, a little ginger and garlic and sauté until fragrant, then pour in the garlic moss. Then pour a large amount (half a bowl) of cooking wine and stir-fry evenly, cover the pot and simmer for 30-60 seconds, then add an appropriate amount of salt, and continue to stir-fry (if the cooking wine is completely evaporated and the garlic moss is not mature, just add some water and continue to stir saute).
After the garlic moss is mature, add the fried lean meat, top with light soy sauce and stir fry evenly.
Stir-Fried Tea Tree Mushroom
Ingredients: minced garlic, green onion, 2 green peppers, appropriate amount of tea tree mushroom, salt, soy sauce, chicken essence
practice
Soak tea tree mushroom in water, wash and cut off.
Cut the shallots. Cut the bell pepper into slices.
Blanch the tea tree mushroom in boiling water for one minute, remove and drain.
Put oil in the pan, heat it up, add garlic, green onions, and green peppers and stir-fry until the green peppers change color.
Add tea tree mushroom and continue to stir-fry, then add salt and soy sauce (light soy sauce is recommended) and stir-fry evenly.
Add chicken essence, and serve out of the pan.
Stir-Fried Cauliflower
【materials needed】
Half a cauliflower, 50 grams of pork belly, 5 grams of ginger, 3 cloves of garlic, 2 peppers, appropriate amount of salt, 15 grams of soy sauce
【Production steps】
Rinse the cauliflower and cut it into small flowers along the handle with a knife, soak in light salt water for 10 minutes, and drain the water fully.
Put the pork belly into the pot and stir-fry slowly over low heat to release the oil. If the meat is not fat enough, you can put a little oil in the pot first and then stir-fry. After the oil is released, add ginger and stir-fry until the aroma is released.
Turn on high heat, when the oil is hot, pour in the cauliflower, spread evenly and fry for 30 seconds, then stir fry a few times.
Cover the pot and bake for 30 seconds on medium heat. When the cauliflower is a bit burnt, add chili and garlic and stir-fry a few times.
After stirring well, add a spoonful of light soy sauce and stir fry evenly. Add a teaspoon of salt and stir well before serving.
Spicy Chicken
Ingredients: 200 grams of chicken, 15 grams of chopped green onion, 2 teaspoons of soy sauce, 5 grams of garlic, 5 grams of ginger, 1 teaspoon of cooking wine, 5 grams of salt, 1.5 teaspoons of sesame oil, 10 grams of sugar, 5 grams of chicken essence
Production process:
Slice green onion, ginger and garlic separately;
Dice the chicken, add chili powder and salt to marinate to taste;
Heat oil in a pan, deep-fry the chicken until golden, remove and drain the oil;
Leave the base oil, sauté shallots, ginger, and garlic, add red pepper and stir-fry until fragrant;
Continue to stir-fry the fried diced chicken, add seasonings, stir well and take out of the pan.
Spinach Thick Omelette
Method: 1. Beat the eggs, add a little salt and stir well;
Wash and blanch the spinach, drain and chop;
Thaw crab sticks naturally and cut them up.
Put a little salad oil in the pot and pour in 1/3 of the egg liquid. Sprinkle spinach and crab sticks on the half-cooked state, and then roll it up slowly.
Divide the remaining egg liquid into two parts and pour it into the pot. If you like to eat thicker ones, you can roll a few more layers. Cut the prepared thick egg rolls into sections and enjoy!
Tiger Pepper
Ingredients: 200 grams of hot pepper, one piece of ginger, one clove of garlic, two sections of scallion, some oil, half a tablespoon of balsamic vinegar, half a tablespoon of sugar, a little oyster sauce, one tablespoon of light soy sauce, two tablespoons of cold white, some amount of black bean sauce, a few drops of pepper oil , a few drops of sesame oil
practice:
Wash the green peppers, cut off the roots, remove the seeds with chopsticks or a knife, and dry the water on the surface of the green peppers.
Put oil in a frying pan, heat it to 40% heat over medium heat, put the dried hot peppers in the pan, and fry over high heat.
Gently press with a spoon while frying. The purpose is to fry the water out of the green peppers and make them wilt until both sides are fried into tiger skin.
Ginger, garlic, and scallion are chopped into pieces, and light soy sauce, balsamic vinegar, sugar, oyster sauce, cool white, pepper oil, and sesame oil are mixed into juice according to the proportions in the ingredient list for later use.
Add an appropriate amount of oil to the pot and heat it to 60% heat, add black bean sauce, minced green onion, ginger and garlic and sauté until fragrant, add the fried hot pepper and stir fry for a while.
Add seasoning sauce and cook until thick. The very delicious tiger skin pepper is ready.
Onion Shredded Beef
Ingredients: beef, onion, red pepper, salt, cooking wine, light soy sauce, sugar
practice:
Cut the beef into slices across the grain, then change it into shreds, and make it into a large bowl.
Water, cooking wine, light soy sauce, sugar, starch, pepper, raw oil, marinate for 15 minutes.
Marinate the beef, put it into the oil pan, slide until it changes color, and take it out of the pan for later use.
Saute the onion and red pepper until fragrant, pour in the shredded beef.
Stir-fry evenly, pour a little sesame oil, sprinkle green onion and cumin, and put on a plate.
Braised ribs
Ingredients: 500 grams of ribs, 1 scallion, 2 slices of ginger, 4 cloves of garlic, 2 slices of fragrant leaves, 1 piece of cinnamon, 1 flower of aniseed, 1 spoon of oil, 35 grams of rock sugar, 1 spoon of soy sauce, 4-5 spoons of rice wine, 1 teaspoon of salt.
practice
Put the pork ribs in a pot under cold water, boil without covering the pot, skim off the blood foam as much as possible, then remove the pork ribs.
Break the rock sugar into pieces, put a little oil in the pot, add rock sugar, fry the sugar color over a low heat, and boil it slowly until the burnt aroma of the sugar comes out, and the color becomes light brown. Put the blanched pork ribs Pour in and stir fry with sugar.
Baby food casserole
Ingredients: pork belly, baby food, fried tofu, peanut oil, salt, chicken essence, light soy sauce, oyster sauce, chili sauce, garlic.
Method: 1. Put the pork belly in a pot of cold water and cook until cooked.
Take out and cut into thin slices, peel the garlic and cut into small pieces, cut baby cabbage into small pieces, and separate the leaves and rhizomes.
Heat up the frying pan, add oil, put the cold oil into the meat slices, and stir-fry over low heat until the fat comes out of the meat slices and the meat turns golden brown.
Add the root part of baby cabbage, add salt, oyster sauce and light soy sauce.
Add chicken essence and Laoganma, stir-fry until the rhizome becomes soft, then add the leaves.
Stir fry a few times on high heat, then add water, the amount of water is not enough for all the ingredients.
Add fried tofu, bring to a boil over high heat, turn to low heat and simmer for 5 minutes, then transfer to a hot casserole
Fresh Shrimp and Lean Meat Porridge
Ingredients: 1 cup of rice, 5 fresh shrimps, 200g of lean meat, a little cooking oil, 3g of salt, 1 spoon of chicken powder, 1 scallion, some water
practice
Prepare the required ingredients
Mince lean meat, add cooking oil, salt, chicken powder, etc., mix well and adjust the seasoning
After washing the rice, pour it into the pot, add an appropriate amount of water, put it on the gas stove and boil it on high heat, then change to low heat and cook slowly for about half an hour
When the rice is cooked to a viscous state, add the cleaned fresh shrimp
After the pot is boiled, add the seasoned lean meat, quickly stir it with chopsticks a few times, turn off the heat, and sprinkle with chopped chives.
Sautéed Duck with Scallions
Ingredients: one salted duck, 50 grams of salt, 10 grams of chicken essence, 50 grams of sugar, 50 grams of cooking wine, 50 grams of vinegar, 20 grams of soy sauce, 150 grams of green onions, some peppers
practice:
Wash the shallots and cut them into hob pieces, cut the salted duck into large pieces
Cook the salted duck, take it out and marinate it with dry starch, soy sauce and salt for a while
Put oil in the pot, heat the oil and pour in the duck pieces and stir-fry until the color changes
Add the onion and stir-fry until the onion is fragrant
Add vinegar, soy sauce, cooking wine, salt, chili, and chicken essence, stir fry evenly, and serve
Braised ribs
Ingredients: 500 grams of ribs, 1 scallion, 2 slices of ginger, 4 cloves of garlic, 2 slices of fragrant leaves, 1 piece of cinnamon, 1 flower of aniseed, 1 spoon of oil, 35 grams of rock sugar, 1 spoon of soy sauce, 4-5 spoons of rice wine, 1 teaspoon of salt.
practice
Put the pork ribs in a pot under cold water, boil without covering the pot, skim off the blood foam as much as possible, then remove the pork ribs.
Break the rock sugar into pieces, put a little oil in the pot, add rock sugar, fry the sugar color over a low heat, and boil it slowly until the burnt aroma of the sugar comes out, and the color becomes light brown. Put the blanched pork ribs Pour in and stir fry with sugar.
Pour in a little soy sauce for coloring, add aniseed, fragrant leaves, cinnamon, ginger slices, scallions, and patted garlic, pour half a bowl of rice wine, pour boiling water over the ribs, cover the pot and turn to low heat Stew for 40 minutes, add salt when there is still one-third of the soup, and collect the juice over medium heat.
Garlic Lamb Chops
Ingredients: lamb chops, ginger, garlic, shallots, spicy millet, light soy sauce, dark soy sauce, oyster sauce, cooking wine, pepper, salt
Method 1. Wash the lamb chops; chop the garlic and ginger into small pieces; cut the spicy millet and shallots into small circles with kitchen scissors.
Soak the lamb chops in water for 30 minutes, change the water once in the middle, wash the lamb chops, drain the water; add light soy sauce, dark soy sauce, oyster sauce, cooking wine, pepper, salt, ginger, stir well, marinate for 4 hours or more.
Heat up the frying pan, pour in an appropriate amount of vegetable oil, heat up again, fry the lamb chops in the pan until golden, and take out the fried lamb chops.
Take another oil pan, add garlic and stir-fry until fragrant, add the fried lamb chops and stir-fry, add spicy millet and green onion, and stir-fry evenly.
Plum Pork Ribs
Ingredients: pork ribs, plum, ginger slices, scallions, rock sugar, cooking wine, oil, salt
practice:
Soak plums in boiling water for 10 minutes; slice ginger; cut green onions into sections;
Wash and cut the pork ribs into pieces, put them in the pot under cold water, add two slices of ginger, blanch them together, remove them, then wash them with warm water and dry them for later use;
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; until the ribs are completely colored; then add Ginger slices, scallions and an appropriate amount of cooking wine, stir-fry together evenly;
Pour the plum and the soaked water into the ribs, and boil on high heat;
Cover, turn to low heat, and simmer for 40 minutes;
Uncover the lid, add salt, light soy sauce, and oyster sauce to taste, and collect the juice on high heat, then take it out of the pot and put it on a plate.
Egg Skin with Spinach
[Materials required] a handful of spinach, three eggs, 40 grams of peanuts, 15 grams of sesame oil, an appropriate amount of salt, three cloves of garlic, an appropriate amount of oyster sauce, and an appropriate amount of white sesame seeds
[Production steps] 1. Knock the eggs into a bowl and break them up with chopsticks, add an appropriate amount of salt, pour a little oil into the pot, pour in an appropriate amount of egg liquid, turn the pot around and spread it flat, and fry on low heat to form egg skins.
Cut into shreds and set aside. Boil a pot of boiling water in the pot, blanch the spinach, rinse both sides of the cold water, remove and drain the water for later use.
Chop the garlic into puree, add oyster sauce, light soy sauce, sesame oil, and salt as needed, and make a sauce for later use, not too salty. Non-stick pan peanuts are fried without oil, and the oil will be crisper.
Spinach, shredded eggs, garlic paste, peanuts, and appropriate amount of sesame seeds. Mix together and stir well. Mix well and serve.
fried eggplant
Ingredients: Eggplant, Onion, Oil, Garlic Chili Sauce
practice:
Slice the eggplant.
Heat oil in a pan, add eggplant, and fry until cooked.
Sprinkle with chopped green onion at the end, dipped in garlic chili sauce, it is a good side dish.
Kung Pao Dried Lotus Root
Ingredients: lotus root; peanut; green onion; ginger; garlic; dried chili; Chinese prickly ash; oil; chili powder; soy sauce; vinegar; sugar; cooking wine; salt;
Method 1. Put the peanuts on a plate, pour a little oil and turn them over, so that each peanut is covered with oil, put it in the microwave oven, and set it on medium and high heat (I use the 80 gear) for 2 minutes, take it out and turn it over a few times, Let it be heated evenly;
Then put it in the microwave oven and take it out for one minute on high heat, let it cool, it is no different from the oil pan version, the skin will come off as soon as it is bald, very crispy;
Peel the lotus root and cut it into small cubes, blanch it in boiling water until cooked, and let it cool down quickly for later use;
Cut the chili into sections, chop the onion and ginger, and mince the garlic for later use;
Put a spoonful of oil in the pot, put the chili slices and peppercorns into it and fry until fragrant, add onion, ginger and minced garlic and stir until fragrant;
Add half a teaspoon of chili powder to the pot, add the processed diced lotus root and stir fry;
Kung Pao Juice: 1 tablespoon of rice vinegar, 1 tablespoon of sugar, 1/2 teaspoon of light soy sauce, appropriate amount of salt, 1 tablespoon of cooking wine;
Pour the adjusted Kung Pao juice into the pot, stir fry evenly, add a drop of sesame oil and serve.
Homemade Braised Pork Ribs
Raw materials: ribs, ginger, green onion, one star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate
practice:
Put suitable vegetable oil in the pot, after heating, add the ginger and green onion and sauté until fragrant, then put the ribs into the pot and stir fry.
After the meat turns white, add soy sauce, cooking wine, sugar, and then add boiling water just enough to submerge the ribs.
After the fire boils, change to a low heat and simmer for about 20 minutes.
After seeing that the ribs have been burnt, add appropriate amount of salt according to the saltiness, and then turn the heat to high to collect the juice.
The last delicious braised pork ribs is ready.