Strictly selected 36 dishes to share, a collection of food from all over the world, delicious and affordable, don't miss it
I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during 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 fun, 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!
Hunan Style Fried Pork Belly
Step 1. Prepare the ingredients
Roll and slice green peppers, slice pork belly, slice ginger and garlic, and slice green onions
Heat the pot and add the pork belly, keep frying to avoid sticking to the pot, fry until the oil comes out and add some white wine to remove the hairy smell
Stir fry until the pork belly turns yellow, add ginger and garlic and saute until fragrant
Add green peppers at this time
Stir fry until the green peppers are broken, add in the dark soy sauce and stir fry for a while, then add in the oyster sauce and stir 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 tsp sugar, 1 tsp light soy sauce, 1/2 tsp dark soy sauce
practice:
Prepare all materials
Mince the beef, marinate with onion ginger and seasoning. The seasonings I use are light soy sauce, dark soy sauce, cooking wine, salt and sugar, because there is not much meat, and all kinds of seasonings are also a little bit. Chopped or shredded carrots
Pour oil into the wok and fry the minced meat
Turn to low heat and fry slowly, fry the minced meat until crispy, this step is very important
Take the minced meat out of the pot
Use base oil to fry soft carrot shreds
Season the shredded carrots with salt water and soy sauce, then return some minced meat to the pot and mix well
After the pot is out, pour the remaining minced meat onto the dish, and add the shallots
Ready to load
spicy chicken
Ingredients: 2 chicken drumsticks, 1/2 spoon of salt, 1/2 spoon of soy sauce, 2 spoons of sugar, 1 star anise, 1 small handful of peppercorns, some dried chili peppers, green onions, cooking oil, cooked sesame seeds
Method: Cut the dried chili into sections, preferably smaller, good-looking and delicious.
Boneless chicken thighs, cut into small pieces and deep fried in hot oil until golden brown.
Leave a proper amount of oil in the pot, add star anise, pepper, green onion, dried chili, and fry until fragrant.
Add chicken thighs, add salt, soy sauce, sugar, and stir fry for half a minute to 1 minute.
Sprinkle with sesame seeds, stir well and serve.
Grilled Ribs with Kumquat Red Wine
Main ingredient pork ribs about 500 grams
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, soy sauce, ginger and garlic, red wine 100ML
- Cut the pork ribs into sections, the length is according to your own preference, there is no special requirement
Put the chopped ribs into a large bowl and add the ginger and garlic
Add a little rice wine
Add a little soy sauce to marinate for at least 20 minutes
After the frying pan is heated, add the marinated ribs and fry them in the pan
Both sides are browned and the aroma wafts out
- Pour in red wine to color
Then add the washed kumquats
After the fire is boiled, simmer on medium and low heat until cooked, the soup is thick and can be seasoned with a little salt.
Salted Egg Steamed Meatloaf
Ingredients: 200 grams of pork, 1 raw salted egg, a little green onion, a little minced ginger, 1 teaspoon cooking wine, 1 teaspoon fresh soy sauce, 1 teaspoon starch (or 1 tablespoon oatmeal), 1 tablespoon water;
practice
Mince the pork into minced meat; separate the egg white and yolk of the raw salted egg, cut the onion and ginger into minced pieces for use;
Add salted protein, onion ginger and other seasonings to the minced meat and mix well. Put the minced meat into the container and pat the surface flat, put the salted egg yolk in two on the meat patty, put it in the steamer, and steam for about 15 minutes after steaming;
Tips: 1. Add water when stirring the minced meat to make the meat more smooth and tender; 2. The salted protein is salty enough, so don’t add salt to the minced meat;
Chopped Pepper Flammulina
Ingredients: 400g Flammulina velutipes, 4 tablespoons of chopped pepper, 3 tablespoons of steamed fish soy sauce, 2 shallots, 2 tablespoons of cooking oil.
Production steps:
Cut off the roots of enoki mushrooms, 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 mushrooms into the pot and steam for 5 minutes.
After the enoki mushrooms are out of the pot, pour out the soup in the plate.
Mince the shallots, sprinkle them on the chopped peppers, pour some steamed fish soy sauce, and finally pour in the hot oil.
Dried Pork Belly
Ingredients: pork belly, pepper, 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 peppers, and cut them into long strips diagonally
Heat oil in the pot, put the sliced pork belly in the oil and stir fry the oil, add the onion, ginger and garlic and stir fry
After the meat slices are slightly rolled, add dark soy sauce and cooking wine
crucian carp
Ingredients: crucian carp; ginger; shallots; dried chili; pepper; salt; sugar; vinegar; cooking wine
practice:
Wash the fresh crucian carp and control the moisture. Ginger is partly shredded, partly sliced (three slices are sufficient), chopped shallots, and then stuffed scallions and ginger into the belly of the fish.
Pour the oil into the hot pan, put the ginger slices down when the oil is cold, and rub the pot with the ginger slices, so that the fish skin is not easy to fry.
Put the fish into the pot, don't turn it and let it fry like that. You can turn it over and fry the other side if you almost feel that one side is browned. The so-called almost requires a bit of intuition and experience, but basically if the yellow fish is fried, the tail will definitely stick up.
Sauce-roasted eel
Ingredients: 3 eels; 10 garlic; sliced ginger; a small amount of shallots; 1 tablespoon cooking wine; 1 teaspoon June fragrant bean paste; 1 teaspoon light soy sauce; 1 teaspoon dark soy sauce; sugar
practice:
Let the stall owner slaughter the eel at the market, clean it up again when you go home, sprinkle with salt or white vinegar, and squeeze it twice, so that the eel is not so slippery; use a clean rag to hold the eel and cut it on its back Horizontal knife, then cut into inch sections; peel off the outer skin of the garlic and set aside.
Heat the oil in the pot, pour in the eel segments and stir fry until the surface changes color; pour in the ginger slices, shallots and garlic, and stir-fry for a few times together; pour in a tablespoon of cooking wine and a teaspoon of bean paste and stir-fry evenly, Just
burnt eggplant
Ingredients: eggplant, carrot, flour, salad oil, dried chili, salt, five-spice powder, chicken essence, onion, ginger, garlic, soy sauce
practice:
Remove the stalks of the eggplants, peel them and cut them into hob cubes. Put them on a plate for later use.
Put the eggplant in a bowl and add a little salt to marinate for a while, squeeze out the water, coat with flour, and fry in a frying pan.
When the eggplant is fried to golden brown, remove it, control the oil, and put it in a bowl for later use.
Clean the carrots, cut them into small pieces, cut the dried red peppers into pieces, cut the onions, ginger and garlic into pieces, and put them on a plate for later use.
Put oil in a hot pan and sauté chopped onion, ginger, dried red pepper, and five-spice powder.
Add carrot slices and stir fry evenly, add salt, soy sauce, a little water to boil, pour in the fried eggplant pieces.
Stir fry evenly, simmer for a while, drain the soup, and finally add monosodium glutamate to taste.
Stir fry evenly, take out of the pot, put it on a plate and sprinkle with minced garlic.
Double Mushroom Bitter Gourd
Ingredients; one bitter gourd, one mushroom, half plate of enoki mushroom, soy sauce, ginger, green onion, salt, sugar, sesame oil
practice:
Take bitter gourd and ginger and cut them into shreds.
Soak the shiitake mushrooms in water, cut them into thin slices after the shiitake mushrooms become soft, take the enoki mushrooms, remove the end parts, and then wash them clean.
Pour the oil into the pot and heat it up, add chopped green onion and fry until fragrant, then add the sliced bitter gourd and shiitake mushrooms, add salt and fry until the bitter gourd is half-cooked.
Finally, add enoki mushrooms, add seasonings according to your own taste and fry until cooked
Taro and Purple Potato Sago
Ingredients: taro, sago, milk (trained milk), evaporated milk, sugar
practice:
Soak the sago in water for a while, then put the sago after the water in the pot is boiled, and cook for about 10 minutes, as long as the white point in the middle of the sago is not visible.
In another pot, bring the water to a boil, add the sliced taro and purple potato, cook until soft, then add rock sugar and turn off the heat.
Put out the taro and purple sweet potato, pour over the boiled sago, or add practiced milk according to personal preference. It's best to wait until they're all cool and chill in the fridge for a while before eating them, they'll taste even better.
Papaya Tremella Syrup
Material: papaya, tremella, rock sugar
Practice: 1. Soak the white fungus with warm water, wash and tear it into small buds, peel the papaya, remove the seeds, and cut into small pieces.
- Put the white fungus, papaya and rock sugar into the pot together, add an appropriate amount of water to boil, then turn to low heat and simmer for 30 minutes to 1 hour, then eat.
Ps. People who like medlar or lotus seeds can add them according to their own preferences. After washing, put them in the pot together with papaya and white fungus and simmer.
Peach gum syrup
Material: peach gum, rock sugar, condensed milk, water
practice:
Soak the peach gum overnight in advance, boil the rock sugar in boiling water, add the rock sugar according to your preference and add the peach gum after melting;
Boil for about 20 minutes, you can add red dates and white fungus to cook together;
Finally, you can add condensed milk or pure milk to eat together.
Papaya Stewed Snow Clams
Ingredients: 3.8 grams of snow clams, 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 the black lines and drain the water for later use
Put the snow clams into a container, add red dates, ginger, and an appropriate amount of water, steam for 20 minutes in water.
Dig out the seeds in the middle of the papaya and make it into a small bowl shape.
Put an appropriate amount of snow swallows in the snow clams and put them in the papaya.
Finally, add an appropriate amount of rock sugar, milk, coconut milk (silver dew, coconut milk, water, etc. can also be used)
Remove the seeds from the top of the papaya and fix it slightly with toothpicks. Put cold water into the pot, and steam over medium and high heat for 20 minutes.
casserole baby dish
Ingredients: pork belly, baby vegetables, oil tofu, garlic, salt, oyster sauce, soy sauce, chicken essence, Laoganma
practice:
Put the pork belly in a pot of cold water and cook until cooked, take out and cut into thin slices;
Peel and slice the garlic; wash the baby cabbage and cut it into small pieces, separate the leaves and rhizomes;
Heat the wok, add oil, add the cold oil into the meat slices, stir-fry on low heat until the meat slices release oil and turn golden brown; add the rhizomes of the baby cabbage, add salt, oyster sauce, soy sauce, chicken essence, old Season the godmother and fry until the rhizomes become soft; then add the leaves, stir fry a few times over high heat, add an appropriate amount of water, and the amount of water covers all the ingredients;
Add oil tofu, bring to a boil, then turn to low heat and simmer for 5 minutes, then transfer to a hot casserole.
Stewed Pig Trotters with Corn
Material: 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
practice:
Wash the pig's trotters and chop them into pieces; slice the ginger and chop the green onion.
Take the oil pan, add ginger slices, dried chili, dried bean drum, cinnamon and star anise, and stir-fry until fragrant.
Add salt, cooking wine, dark soy sauce, bean paste, sugar and water, bring to a boil, add corn and simmer for 30 minutes.
Add chicken essence to season and sprinkle chopped green onion out of the pan.
Pepper Pork Liver
Ingredients: pork liver, two green peppers, two garlic sprouts, an appropriate amount of green onions, an appropriate amount of ginger, pepper, half a spoon of salt, one spoon of dry starch, one spoon of soy sauce, half a spoon of vinegar, two spoons of cooking wine, half a spoon of white pepper, sugar, monosodium glutamate
practice:
After washing the pig liver, slice it into 2 or 3mm thick slices and rinse them repeatedly in water; then soak in water for 30 minutes, change the water and continue to wash until there is no blood; remove them with a fence, and control the moisture;
Prepare ingredients: green peppers, garlic sprouts, green onions, ginger; add half a spoon of salt, one spoon of dry starch, one spoon of soy sauce, half a spoon of vinegar, two spoons of cooking wine, half a spoon of white pepper powder, 4, 5, and a little bit of peppercorns White sugar, onion and ginger slices; stir well, taste; prepare side dishes, cut garlic sprouts into small pieces, and green peppers into diamonds;
Heat the oil in a pot, a little more oil, the oil should be hot, and when it starts to smoke at 70% or 80%, pour in the delicious pork liver slices;
High heat, stir fry quickly, count down for 5 seconds, or observe with eyes, when the surface of the pig liver just begins to turn white, some have not turned white yet, and are slightly fleshy pink, then pour it out immediately;
Leave the bottom oil in the pot, first add the green peppers and the white parts of the garlic sprouts and stir-fry for 1 minute; pour in the fried pork liver, stir-fry for a few times on high heat; turn off the heat! Sprinkle in the garlic sprout leaves, use the residual temperature to scald the garlic sprout leaves until they are broken, add a little monosodium glutamate, and put them on a plate;
Fried Pork with Garlic Moss
Ingredients: lean meat of hind legs, garlic moss, ginger, garlic, Chinese prickly ash, 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, and cut off the garlic moss.
Heat the oil in a hot wok, the iron wok must be heated until it emits green smoke, then pour in the lean meat, ginger and garlic granules and quickly stir-fry until the lean meat changes color. complete this step).
Heat oil in a pot, add Chinese prickly ash, dried chili peppers, a little ginger and garlic, fry until fragrant, and pour in the garlic moss. Then pour a large amount (a small half 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 all evaporated and the garlic moss is not mature, add an appropriate amount of water and continue to stir fry saute).
After the garlic moss is mature, add the fried lean meat, top with soy sauce and stir fry evenly.
Stir-fried Tea Tree Mushrooms
Ingredients: minced garlic, green onion, 2 green peppers, appropriate amount of tea tree mushroom, salt, soy sauce, chicken essence
practice
Soak tea tree mushrooms in water, wash and cut them.
Cut the green onion. Green peppers cut into slices.
Blanch the tea tree mushrooms in boiling water for one minute, remove and drain.
Put oil in a pot, heat it, add garlic, onion, green pepper and stir fry until the green pepper changes color.
Add the tea tree mushrooms and continue to stir-fry, then add salt and soy sauce (light soy sauce is recommended) and stir-fry evenly.
Add in chicken essence, and serve.
Dried cauliflower
【materials needed】
Half a cauliflower, 50 grams of pork belly, 5 grams of ginger, 3 cloves of garlic, 2 chili peppers, appropriate amount of salt, 15 grams of soy sauce
【Production steps】
Rinse the cauliflower, cut it into small florets along the handle with a knife, soak it in light salt water for 10 minutes, and drain the water fully.
Put the pork belly in the pot and slowly stir fry the oil. If the meat is not fat enough, you can put a little oil in the pot before frying. After the oil is out, add ginger and fry it out.
Turn on the fire, pour in the cauliflower when the oil is hot, spread it evenly and fry for 30 seconds and then stir-fry for a few times.
Cover the pot and simmer for 30 seconds on medium heat. When the cauliflower is a little burnt, add the chili peppers and chopped garlic and stir-fry a few times.
After stir-frying, add a spoon of soy sauce and stir-fry evenly. Add a pinch 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 to 5 teaspoons of sesame oil, 10 grams of sugar, 5 grams of chicken essence
Production process:
Slice onion, ginger and garlic separately;
Dice the chicken, add chili powder and salt to marinate and taste;
Heat oil in a pan, fry the chicken until golden brown, remove and drain the oil;
Leave the base oil, saute onion, ginger, garlic, add red pepper and stir fry until fragrant;
Continue to stir fry the fried chicken, add seasonings, stir well and serve.
Deep Fried Spinach with Egg
Method: 1. Break up the eggs, add a little salt and stir well;
Wash the spinach, blanch, drain and chop;
The crab sticks are naturally thawed and cut.
Put a little salad oil in the pot and add 1/3 of the egg mixture. Sprinkle spinach and crab sticks on top when half-cooked, and then roll up slowly.
Divide the remaining egg mixture into the pot in 2 times. If you like it thicker, you can roll a few more layers. Cut the prepared thick egg rolls into sections and eat!
Tiger skin pepper
Ingredients: 200 grams of sharp pepper, a piece of ginger, a clove of garlic, two sections of white onion, an appropriate amount of oil, half a tablespoon of balsamic vinegar, half a tablespoon of sugar, a little oyster sauce, a tablespoon of soy sauce, two tablespoons of cool white bean sauce, an appropriate amount of 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 on medium heat, put the dried peppers in the pan and fry with fire.
Press gently with a spoon while frying, the purpose is to fry the water of the green peppers and make them wilted, until both sides are fried into a tiger skin shape, and the pan is ready for use.
Cut the ginger, garlic, and scallion into the end, and adjust the raw soy sauce, balsamic vinegar, sugar, oyster sauce, cool white, pepper oil, and sesame oil into a juice according to the proportion in the ingredient list.
Add the right amount of oil to the pan and heat it to 60% heat, add the fermented bean sauce, onion ginger minced garlic and fry until fragrant, add the fried peppers and stir fry for a while.
Add the seasoning sauce and cook until thick, and the very delicious tiger skin peppers are ready.
Shredded beef with onion
Material: beef, onion, red pepper, salt, cooking wine, soy sauce, sugar
practice:
Cut the beef into slices along the lines, then shredded, into a large bowl.
Water, cooking wine, soy sauce, sugar, starch, pepper, raw oil, marinate for 15 minutes.
Marinate the beef, put it into the oil pan, slide it until it changes color, and set aside.
Sauté the onion and red pepper until fragrant, and pour in the beef shreds.
Stir fry evenly, drizzle a little sesame oil, sprinkle with shallots, cumin, and place on a plate.
Braised ribs
Ingredients: 500 grams of pork ribs, 1 shallot white, 2 slices of ginger, 4 cloves of garlic, 2 slices of bay leaf, 1 piece of cinnamon, 1 aniseed, 1 spoon of oil, 35 grams of rock sugar, 1 spoon of soy sauce, 4-5 spoons of rice wine, 1 tsp salt.
practice
Put the spareribs in a pot under cold water, boil without covering the pot, remove the blood as much as possible, and remove the spareribs.
Crack the rock sugar, put a little oil in the pot, add rock sugar, fry the sugar color over low heat, boil slowly over low heat, boil until the caramel aroma of the sugar comes out, and the color turns light brown, put the pork ribs that have been blanched in water Pour in and stir fry with sugar.
casserole baby dish
Ingredients: pork belly, baby vegetables, fried tofu, peanut oil, salt, chicken essence, light soy sauce, oyster sauce, chili sauce, garlic.
Practice: 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 the baby cabbage into small pieces, and separate the leaves and rhizomes.
Heat the wok, add oil, add the cold oil into the meat slices, stir-fry on low heat until the meat slices release oil and the meat slices turn golden brown.
Put in the rhizome of the baby cabbage, add salt, oyster sauce and soy sauce.
Add in the chicken essence and Laoganma, fry until the rhizomes become soft, and then add the leaves.
Stir fry on high heat for a few times, then add water, the amount of water does not cover all the ingredients.
Add oil tofu, bring to a boil, turn to low heat and simmer for 5 minutes, then transfer to a hot casserole
Fresh Shrimp 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 shallot, and some water
practice
Prepare the required ingredients
Mince the lean meat, add cooking oil, salt, chicken powder, etc., mix well and season well
After washing the rice, pour it into the pot, add an appropriate amount of water and put it on the gas stove to boil over high heat, then change to a low heat and cook slowly for about half an hour
When the rice is cooked to a sticky state, add the cleaned fresh shrimp
After the pot is boiled, add the seasoned lean meat, quickly stir with chopsticks a few times, turn off the heat, and sprinkle with chopped chives.
Duck with green onion
Ingredients: 1 dried 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 green onions and cut them into hob pieces, and cut the dried duck into large pieces.
Cook the dried duck pieces, remove them and marinate them with dry starch, soy sauce and salt for a while
Put oil in the pot, pour in the duck pieces and fry until the color changes.
Add the onion and fry until the onion is fragrant
Add vinegar, soy sauce, cooking wine, salt, pepper, chicken essence and stir fry evenly and serve
Braised ribs
Ingredients: 500 grams of pork ribs, 1 shallot white, 2 slices of ginger, 4 cloves of garlic, 2 slices of bay leaf, 1 piece of cinnamon, 1 aniseed, 1 spoon of oil, 35 grams of rock sugar, 1 spoon of soy sauce, 4-5 spoons of rice wine, 1 tsp salt.
practice
Put the spareribs in a pot under cold water, boil without covering the pot, remove the blood as much as possible, and remove the spareribs.
Crack the rock sugar, put a little oil in the pot, add rock sugar, fry the sugar color over low heat, boil slowly over low heat, boil until the caramel aroma of the sugar comes out, and the color turns light brown, put the pork ribs that have been blanched in water Pour in and stir fry with sugar.
Pour in a little soy sauce to color, add aniseed, bay leaves, cinnamon, ginger slices, scallions, smashed garlic, pour in half a bowl of rice wine, pour boiling water to cover the ribs, cover the pot and turn to low heat Stew for 40 minutes, add salt when the soup is still a third of the time, and collect the juice on 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
Practice 1. Wash the lamb chops; dice the garlic and ginger separately; 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, and drain the water; add light soy sauce, dark soy sauce, oyster sauce, cooking wine, pepper, salt, minced ginger, stir well, and marinate 4 more than an hour.
Heat the wok, pour in an appropriate amount of vegetable oil, heat it again, fry the lamb chops in the pan until golden brown, and remove the fried lamb chops.
Take another oil pan, add garlic and stir fry until fragrant, add fried lamb chops and stir fry, add spicy millet, chopped green onion, stir fry evenly.
Pork Ribs
Ingredients: pork ribs, plum, ginger slices, green onions, rock sugar, cooking wine, oil, salt
practice:
Soak the plum in boiling water for 10 minutes; slice ginger; slice green onion;
Wash the ribs and cut them into pieces, put them in a pot with cold water, add two slices of ginger, blanch them together, remove them, and wash them with warm water to control the moisture 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, then add the blanched ribs and stir fry together; until the ribs are completely colored; then add Ginger slices, green onions and appropriate amount of cooking wine, stir-fry together evenly;
Pour the plum and the soaked water into the ribs and bring to a boil;
Cover, turn to low heat and simmer for 40 minutes;
Open the lid, add salt, light soy sauce and oyster sauce to taste, and collect the juice over high heat, then you can put it out of the pot and put it on a plate.
Spinach tossed with egg crust
[Ingredients required] a handful of spinach, three eggs, 40 grams of peanuts, 15 grams of sesame oil, appropriate amount of salt, three cloves of garlic, appropriate amount of oyster sauce, appropriate amount of white sesame
[Preparation steps] 1. Break the eggs into a bowl with chopsticks, add an appropriate amount of salt, pour a little oil in the pot, pour in an appropriate amount of egg liquid, turn the pot around and spread it out, and fry it into egg skins over low heat.
Cut into shreds for later use. Boil a pot of boiling water in a pot, blanch the spinach, pass the cold water on both sides, remove and drain the water for later use.
Chop the garlic into minced pieces, add oyster sauce, soy sauce, sesame oil, and salt as needed to make a sauce for later use. Don't be too salty. Fried peanuts in a non-stick pan without oil, it will be crisper if there is oil.
Spinach, shredded egg, garlic paste, peanuts, appropriate amount of sesame seeds. Mix together and stir well. Mix it up and put it on a plate.
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 chopped green onion at the end, dipped in garlic chili sauce, it is a good meal.
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;
Method 1. Put the peanuts on a plate, pour a little oil and turn it over, so that each peanut is coated 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 heat 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.
Homestyle Braised Pork Ribs
Ingredients: ribs, ginger, green onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate
practice:
Put a suitable vegetable oil in the pot, heat the ginger and green onion and stir-fry until fragrant, then put the ribs into the pot and stir-fry,
After the meat changes color and turns white, add soy sauce, cooking wine, sugar, and then add boiling water just enough to submerge the ribs.
After the fire is boiled, change to low heat and simmer for about 20 minutes.
After seeing that the ribs have been burnt, add appropriate salt according to the saltiness, and then change the fire to collect the juice.
The last delicious braised pork ribs is done.