Carefully select 32 dishes to share, the unique taste is nostalgic, let's try it together
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 is a kind of happiness to feel the spicy, salty and sweet in the text. 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!
Lotus Seed Pork Belly Soup
Ingredients: Pork belly, lotus seeds, two sections of green onion, one large piece of ginger, four shallots, one tablespoon of peppercorns
practice:
Clean the pork belly, cut it into strips, put it in a pot under cold water, put a tablespoon of Chinese prickly ash, half a piece of crushed ginger, boil it with the pork belly on a medium-low heat, boil the blood foam, take it out and wash it.
Sliced ginger, strips of pork belly, lotus seeds, green onions, ginger, and enough water, put them into a soup pot and bring to a boil.
Simmer over low heat until the soup turns milky white. Add salt and pepper and continue to simmer for half an hour.
Stir-Fried Lotus Root Sticks
Ingredients: 1 section of lotus root, custard powder, cornstarch, salt, chicken stock, onion, ginger, garlic, pepper, dried chili, vegetable oil, sesame
Method: 1. Wash and peel the lotus root, cut into thin strips, wash the starch on the lotus root strips with water, then prepare a larger container to soak the lotus root strips in water and add a few drops of white vinegar for later use;
Shred scallions, ginger and dried red peppers, and pat the garlic loose;
Take out the lotus root sticks and drain the water, sprinkle half of the mixture of cornstarch and custard powder evenly, so that each lotus root stick has a thin layer of flour;
Pour oil into the frying pan, fry the lotus root sticks at 50% heat, remove and drain the oil, wait until the oil temperature rises to 70% to 80% heat and fry the lotus root sticks again, fry until the lotus root sticks are dry and golden brown, remove;
Leave the base oil in the frying pan, first saute the dried chili and peppercorns until fragrant, then add the onion, ginger and garlic and sauté until fragrant, then add the fried lotus root sticks and salt and stir well, then add chicken essence and raw sesame seeds and stir-fry for 2 minutes.
Milk Tortillas
Ingredients: 300g corn flour, 200g flour, 2 eggs, 3 teaspoons vegetable oil, 3 teaspoons powdered sugar, 3g yeast,
enough milk, enough milk
practice:
Beat the eggs, mix half of the cornflour and flour evenly, add milk, eggs, white sugar powder, and yeast, mix well, and make a smooth dough, wrap it in a fresh-keeping bag, and wake up for 30 minutes
Knead the rested dough again, divide it into small doses, then round it with your hands, and press it into small round cakes
Add a little vegetable oil and preheat the electric cake stall
Put in the small round cakes, cover, fry until one side turns yellow, turn over and continue frying until both sides are golden brown
Eggplant Noodles
Material: Eggplant, onion, minced ginger, garlic slices. Rice wine, salt, soy sauce.
practice:
Cut the eggplant into shreds, and cut the meat into slices;
Heat the oil in the pan, pour in the sliced meat, green onion, and minced ginger and stir-fry until the meat turns white;
Pour in soy sauce;
Continue to fry for a while, then add shredded eggplant;
Stir-fry until the eggplant becomes soft, add rice wine, if you want a stronger taste, add some salt;
Add garlic slices, add a little water to the dry pot, stir-fry until the water boils, and then take it out of the pot;
After the noodles are boiled, put them in cold water and then pour them over with the cooked noodles.
Braised Conch
Ingredients: 1500 grams of conch, appropriate amount of salt and sugar, appropriate amount of cooking wine and pepper powder, appropriate amount of fresh soy sauce and dark soy sauce, appropriate amount of vinegar starch, appropriate amount of onion, ginger, garlic, and pepper
practice:
Wash the conch, put light salt water to spit sand for 1 day
Let the water boil for a while, pick out the snail meat with a toothpick, and wash it with salt
Wash and chop shallots, ginger, and garlic, mix them with salt, sugar, cooking wine, pepper, fresh soy sauce, dark soy sauce, vinegar, starch, and water to make a sauce
Heat the oil in the pan, put ginger, garlic and chili until fragrant
Put down the conch meat and stir-fry quickly, add the seasoning sauce and cook for 3 minutes, when the juice thickens, add green onions.
Hot and sour cabbage
Ingredients: cabbage, red pepper, dried chili, green onion, white vinegar, aged vinegar, salt, oil, light soy sauce, pepper powder, starch
Method: 1. Wash the cabbage and cut into small pieces
Mince the right amount of small red pepper and dried chili. chopped green onion
Heat oil in the pot. Stir-fry chopped green onion, small red pepper and dried chili
After frying the aroma, put the cabbage and stir fry
Pour white vinegar first, stir fry evenly, then pour a little mature vinegar. put some salt
Stir fry evenly and pour some light soy sauce, a little pepper powder
Take a little starch and thicken it with cold water. pour into the pot
Stir fry for half a minute. out of the pan
Mabo tofu
Main ingredients: tender tofu, minced beef, dried chili, minced ginger
Accessories: spicy sauce, Pixian bean paste, soy sauce, sugar, cooking wine, pepper powder, chicken powder, salt, water
practice:
Cut tender tofu into cubes and dry chili into cubes; mix 1/2 tablespoon of cornstarch with 3 tablespoons of water to make cornstarch water.
Boil half a pot of water, add 1 tablespoon of salt, blanch diced tofu in boiling water for 30 seconds, pick up and drain the water for later use.
Take an empty bowl, add all the seasonings of the spicy sauce, mix well, and make a spicy sauce for later use.
Heat up 3 tablespoons of oil, sauté minced ginger and dried chili until fragrant, pour in minced beef and stir-fry until the meat changes color.
Pour in the spicy sauce, stir fry evenly with the minced beef, and cook until boiling.
Pour in the diced tender tofu and mix gently, pour in cornstarch water to thicken, sprinkle with 1/2 tablespoon of pepper powder, and serve.
Scallion Shredded Chicken
Ingredients: Half a three-yellow chicken (500g), 4 stalks of celery, 5 stalks of chives, half an onion, 1 fresh red pepper, 10 peppercorns, 4 cloves of garlic, 1/4 tsp salt, 1/4 tsp chicken essence , 1/4 tsp sugar, 1 1/2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp cooking wine, 1 tsp sesame oil;
Put cold water in a deep pot, 1 tablespoon of cooking wine, 10 peppercorns, 3 slices of ginger, put half a chicken, cover the pot and cook on high heat, turn off the heat after the water boils, cover and simmer for 20 minutes;
During the process of stewing the chicken, cut the celery and chives into sections, shred the onion, shred the red pepper, cut the garlic and ginger into slices; insert the stewed chicken into the thigh part with chopsticks, it can be easily inserted to indicate that it is cooked up;
At this time, take the chicken out and rinse it with cold water, and tear it into strips with your hands after cooling; put oil in the frying pan, add garlic, and stir-fry ginger until it smells fragrant; add shredded chicken and stir-fry for 1 minute, add salt, chicken essence, sugar, Light soy sauce, dark soy sauce, stir-fry with cooking wine;
Add onion and shredded red pepper and stir-fry until soft; before serving, add celery and chives; finally, pour a little sesame oil and serve;
Bacon Stir-Fried Green Onions and Peppers
Ingredients: bacon, green and red peppers, onions, light soy sauce, sesame oil
Method 1. Clean the bacon, steam it in a pan for 20 minutes, take it out and cut into thin slices.
Wash and remove the seeds of the green and red peppers, then shred and cut into small pieces, wash and shred the onion.
Heat an appropriate amount of oil in the pot, fry the onion shreds until fragrant, then add the bacon slices and stir fry.
Stir-fry until the onion is almost transparent, add shredded pepper and stir-fry.
Add light soy sauce and sesame oil, stir-fry evenly and serve.
Spicy Dry Pot Ribs
Ingredients: lettuce, lotus root, potato, cucumber, carrot, onion, ginger, parsley, dried chili, pepper powder, chili powder, Pixian County bean sugar, soy sauce, garlic
practice
Cut the fine row into small pieces and rinse with salt water to remove the blood. Cut the lettuce, carrot, cucumber, and potato into strips, slice the lotus root, and chop the onion. Rinse the potatoes with water to remove the starch
Slice ginger, cut coriander into small pieces, prepare more garlic, do not need to cut
Put oil in the pan, fry the ribs until golden brown, remove
Add oil to the pan, add bean paste, ginger, and dried chili and fry until fragrant, add onion and garlic and fry together, then add pork ribs and continue to stir fry. Add sugar, light soy sauce, chili powder, pepper powder
Add lotus root, potatoes and carrots and stir-fry for a while, finally add cucumber, stir-fry until raw
Steamed Carp with Chopped Pepper
Method: 1. Spread a layer of salt on the washed carp from the inside to the outside, and put it on a plate.
Shred green and red peppers, shred green onions, slice garlic, and shred ginger.
Fill the gaps in the carp sections with shallots, shredded green and red peppers, garlic, and ginger, and then pour in the cooking wine.
Fill the steamer with 2/3 full of water, put the fish into the steamer when it is hot, and cover it with high heat for 8 minutes.
After 5.8 minutes, pour off the steamed water from the fish dish, spread it all over with chopped peppers, and then pour in the steamed fish soy sauce. Continue to cover the fire for about 10 minutes and take it out.
Mushroom lettuce
Ingredients: mushrooms, lettuce, oil, salt, sugar, garlic
practice:
Wash the lettuce, fold it into sections by hand, cut the foamed shiitake mushrooms into thick slices, and chop the garlic into fine pieces. Heat the pan, put oil, sauté minced garlic until fragrant;
Add shiitake mushrooms and stir-fry; add the stems of lettuce, because they are more difficult to cook than the leaves, so put them in and stir-fry first;
Put the vegetable leaves into the pot, stir-fry until they are broken, add an appropriate amount of salt, a little sugar to enhance the taste, stir-fry evenly over high heat and serve.
Steamed Pork Ribs with Peanuts
Ingredients: 300 grams of fresh pork ribs, 150 grams of peanuts with skin, 3 slices of ginger, 1 scallion, 1/4 teaspoon of fine salt, 2 tablespoons of oyster sauce, 1/4 teaspoon of chicken powder, 1 teaspoon of sugar ( optional), 1 tsp cornstarch, 2 tsp sesame oil
practice
Wash the peanuts and pork ribs separately with clean water, drain the water, and cut two slices of ginger for later use.
Mix the ribs with salt, oyster sauce, chicken powder, sugar, cornstarch and sesame oil.
Take a flat plate, place peanuts on the bottom, and then spread the marinated pork ribs and ginger slices on the surface of the peanuts.
Pour 1 rice bowl of water into the inner pot of the electric pressure cooker, then put a stable shelf on it, and put the ribs on the plate.
Put the lid on the pot and press the "beans" program to enter the heating state. It will take about 30 minutes. When the heating state enters the heat preservation state, you can turn off the power and wait for the electric pot to cool down. When the temperature cools down, the raft will not emit steam When, open the lid again. Take out the steamed pork ribs and rice, and sprinkle a few chopped green onions on the surface.
Pork Ribs Braised in Red Wine
Material pork ribs 1 catties red wine 250ml appropriate amount of onion and ginger
Salt to taste 1 tsp oil soy sauce 3 tsp light soy sauce 2 tsp sugar
1 tbsp cooking wine 1 tbsp oyster sauce
practice
Rinse the ribs with warm water and drain, add oyster sauce, green onion and ginger, light soy sauce, cooking wine, soy sauce and sugar to marinate for 2 hours
Heat oil in a pan, add scallion and ginger, fry until fragrant, pour in ribs, fry until golden, then pour in the sauce of marinated ribs
Boil and simmer for 5 minutes, then add red wine, simmer for another 10 minutes, then add salt and take out of the pot
Sautéed Duck Intestines with Ginger
Ingredients: fresh duck intestines, ginger slices, Qing Er Vitex chili section, dried chili section, cooking wine, salt, chicken essence, monosodium glutamate, soy sauce, dark soy sauce, pepper oil
practice:
After cleansing the fresh duck intestines, cut them into sections and put them into a boiling water pot with cooking wine, quickly blanch them, remove them, and drain them for later use.
Put vegetable oil in a clean pot and heat it up, put ginger slices, Qing Er Vitex chili section and dried chili section, add salt, chicken essence, monosodium glutamate, soy sauce and dark soy sauce after frying until fragrant, then pour in duck intestines and stir-fry for a while. Drizzle pepper oil over the pot, put on a plate and serve.
Fried River Prawns
Ingredients small river prawns; pepper; cooking wine; green and red peppers; ginger; garlic; oil; salt
practice
Wash and dry the small river prawns, add pepper and cooking wine to marinate for a while
Diced green and red peppers, minced ginger and garlic for later use
Put the oil in the pot and heat it until it is 80% hot, fry the river prawns until the shell is crispy
In another pot, put the fried ginger and garlic minced at the bottom, then add the diced green and red peppers and fry for a while
Add the river prawns and stir-fry together, add salt and stir-fry evenly
Stir-Fried Duck Intestines with Colored Peppers
Ingredients: 70 grams of duck intestines, 90 grams of colored peppers, a little each of ginger, minced garlic, and scallions, 5 grams of bean paste, 3 grams of salt, 2 grams of chicken powder, 3 ml of light soy sauce, cooking wine, water starch, and cooking oil Appropriate amount
Cut the washed pepper into shreds, and cut the washed duck intestine into sections.
Put the duck intestines in a bowl, add salt, chicken powder, cooking wine, water starch, and marinate until the ingredients are tasty.
Pour an appropriate amount of water into the pot and boil, pour in the duck intestines, cook for about 1 minute, remove, drain and set aside.
Start the pan with oil, add sliced ginger, minced garlic, and scallion, sauté until fragrant, pour in the duck intestines, stir well, top with cooking wine, sauté until fragrant, stir thoroughly, then add light soy sauce, stir well, pour in Shredded colored peppers, fry until broken.
Add a little water, add chicken powder and salt, add bean paste, stir fry quickly until the ingredients are tasty, add a little water starch to thicken and serve.
Yam Pork Belly Soup
Ingredients: 200 grams of yam, 150 grams of pork belly, appropriate amount of oil, salt, ginger, pepper, cooking wine, and chicken essence.
practice
Wash the pork belly with salt, vinegar and flour, cook for another 2 minutes, scrape off the mucus with a knife and cut into strips.
Peel and cut the yam into pieces.
Put water, pork belly, ginger, pepper, and cooking wine in a casserole and simmer for about 2 hours (15 minutes in a pressure cooker).
Put the yam and simmer for 15 minutes.
Season with salt and chicken essence.
Instant Boiled Spicy Hot Pot
Ingredients: hot pot powder, cauliflower, fungus, rice cold cake, oyster mushroom, lotus root, potato, lettuce, 30 grams of black tempeh, 3 cloves of garlic, 1 small piece of ginger, 1 grass fruit, 1 fragrant fruit, 1 fennel Small spoon, 1 small piece of cinnamon, 2 white buckles, 1 bay leaf, 1 triangle, minced pepper, minced pepper, sesame oil, pepper oil, 2 tablespoons of Pixian Douban, monosodium glutamate, salt, two Vitex twigs, millet pepper, coriander
practice:
Prepare the stir-fry ingredients: chop the black bean drum finely, chop the garlic
Put oil in the pot, stir-fry the watercress first; then add black tempeh, garlic, and ginger, and continue to fry until fragrant
Add a small pot of broth or clear water, put it into the marinade box with the spices in the ingredients, sprinkle with minced pepper and pepper, boil it, and put it on low heat for 20 minutes
Soak fungus and hot pot powder in advance; wash all kinds of materials and cut into small pieces
Put the vegetables into the boiled soup base, depending on the amount of vegetables, fire for 5-10 minutes, and it will be ready
Put sesame oil, pepper oil, monosodium glutamate and salt in a bowl, finely chop two vitex green peppers and millet peppers, and cut coriander into sections
Pick up the vegetables and put them in a sesame oil bowl, add some soup, sprinkle with green peppers, millet peppers and coriander, and you are done.
Old-fashioned Steamed Eggplant
Ingredients: 350 grams of eggplant; 60 grams of shredded pork; 5 mushrooms; 4 red dates; 2 slices of ginger;
practice:
Wash lean meat and cut into filaments; soak dried shiitake mushrooms in water, remove stems, squeeze out water, and cut into filaments; soak red dates in water, remove pits and cut into filaments; peel ginger and cut into filaments
Remove the head and tail of the eggplant, wash it, cut it into thin strips of 5 cm long, put it in boiling water for 1 minute, remove and drain the water
Put lean meat, shiitake mushrooms, red dates and shredded ginger into a bowl, add 1 tablespoon of oil, 3 tablespoons of oyster sauce, 1/3 tablespoon of sugar, 1 tablespoon of chicken powder, 1/3 tablespoon of salt, 1 tablespoon of soy sauce and 1/2 Mix well with a cup of water to make the Paleo Sauce
Put the ancient sauce into the blanched eggplant strips, mix well, or take a deep plate, spread a layer of eggplant strips, scoop in a layer of ancient sauce, and stack the eggplant strips into a ladder shape
Drizzle with 1 tablespoon of oil, cover with a layer of plastic wrap and boil the water in the pot, put the eggplant in the water and steam for 15 minutes on high heat, then it will be out of the pot
Poached Chicken
Ingredients: 1 chicken, 2 pieces of chicken bouillon broth, appropriate amount of ginger, appropriate amount of spring onion, 1 small handful of sesame seeds, salt, and oil.
practice:
Boil a pot of boiling water in a large pot, throw in 2 pieces of chicken bouillon clear soup, and then throw all the chicken that has been cleaned with internal organs into the boiling clear soup in the big pot. Turn to low heat and keep boiling for 5 minutes, then turn off the heat and simmer for 15 minutes, take it out and soak it in cold (ice) water for about 10 minutes.
Take the chicken out of the cold water and let it dry, then cut it into pieces and put it on a plate. Put minced ginger, chopped green onion and sesame seeds in the bowl, and add some salt. Finally, pour the hot oil heated to about 80 degrees into a bowl and serve as white-cut chicken.
Steamed pork with bream and pepper
Ingredients: bream pepper, corn grits, pork belly, onion, ginger, lotus leaf, soy sauce, cooking wine, taro
practice:
Peel the taro and cut into hob pieces, put it on the cage covered with lotus leaves
Slice the pork belly, add light soy sauce, cooking wine, and shredded ginger, mix well, no need to add salt, bream pepper is very salty
Pour the bream chili and corn grits into the meat slices, mix well
Spread the meat slices evenly on the taro in the cage and steam in the cage for 40 minutes
Open the lid, sprinkle chopped green onion and serve
Chicken Curry
Ingredients: 350 grams of bone-in chicken, 150 grams of potatoes, 50 grams of green onions, 20 grams of curry powder, 2 cloves of garlic, 10 grams of flour, some Shaoxing wine, chicken powder, and salt.
practice:
Clean up the chicken, cut it into pieces, put it in a water pot and boil it for a while, remove and wash the foam for later use; peel the potatoes and cut them into appropriate size pieces; cut the green onions into small pieces; chop the garlic into puree.
Put the oil in the pot and heat it to 50% heat. When the potatoes are deep-fried until the crust is yellow and bright, remove and drain the oil for later use; when the chicken nuggets are also fried until the surface is slightly dry, remove and drain the oil for later use.
Put about two tablespoons of oil in the frying pan, add curry powder, flour, and mashed garlic, stir-fry over low heat until fragrant, add green onions and stir until fragrant, add half a cup of water to boil the noodles, then add a rice bowl of water, and add chicken powder Stir well, add chicken pieces, cook with Shaoxing wine, heat over medium heat for 5 minutes, then add potatoes, adjust the saltiness, cook until the chicken is cooked and the juice is thick, pour sesame oil out of the pan and serve.
Fried Tofu with Green Garlic
Ingredients: dried tofu; green garlic; chili; sesame oil; salt; oyster sauce; soybean paste; sugar; cooking wine; oil
practice:
Dried tofu slices, diced peppers, sliced white part of garlic with a diagonal knife, cut garlic leaves into sections
Put oil in the pot and heat it up, add garlic and chili and stir-fry until fragrant, then pour in dried tofu and stir-fry
Pour in the cooking wine and sauté until fragrant. If the pot is still too hot, add a little water to prevent the pot from burning. Add a little oyster sauce and soybean paste and continue to stir fry.
Add a little sugar to enhance freshness, add an appropriate amount of salt according to the degree of saltiness, pour in garlic leaves and fry until cooked
Drizzle with sesame oil before serving
Braised pork with spring bamboo shoots
Ingredients: pork belly, spring bamboo shoots, etc.
practice:
Scrape and wash the pork belly, cut into pieces about 2cm square, shell the spring bamboo shoots and cut into hob pieces;
Blanch the pork belly and spring bamboo shoots respectively, blanch the pork belly for about 2 or 3 minutes, and the spring bamboo shoots for 5 minutes. After blanching, remove them; 3. Pour a little oil into the frying pan, add rock sugar, stir-fry over low heat, and the color will change deep;
Pour in the blanched meat, scallions, ginger slices, aniseed ingredients and tangerine peel and stir fry for a while;
Pour cooking wine and soy sauce and continue to stir-fry for a while; 6. Pour all the contents of the wok into the casserole;
Add the blanched spring bamboo shoots and add enough boiling water;
After boiling on high heat, turn to low heat for 1 hour;
Finally, the fire will thicken the juice and it will be out of the pot.
Stir-Fried Lettuce Skins with Shredded Pork
Ingredients: 3 lettuce, 100g pork tenderloin, 30g green garlic, 5g ginger, 80g red pickled pepper, 5ml dark soy sauce,
7g salt, 20ml oil
Method: 1. Cut the lettuce lengthwise from the root to the tip, and then use your fingers to peel off the outermost tender skin of the lettuce from the cut place. (The white veins inside are not allowed)
Peel off the lettuce skin, soak it in 80-degree hot water, and let it stand for more than 6 hours to remove the bitterness of the lettuce skin.
Take out the soaked lettuce skin, drain the water, and cut into strips horizontally.
Shred the pork tenderloin, mix well with salt (3g), dark soy sauce, and marinate for 5 minutes. Shred red pickled pepper and ginger, and mince green garlic for later use.
Heat up the oil (10ml) in the pan over high heat, add the shredded pork and stir-fry until it is almost cooked.
Put the remaining oil (10ml) in the pot, and when it is 70% hot, add shredded ginger and lettuce skin, stir-fry until it is mature, add the fried shredded pork, add salt (4g), and continue Stir-fry, add shredded red pickled peppers and chopped green garlic when it is almost cooked, stir-fry a few times and it will be out of the pan.
Sauteed Watercress with Garlic
Ingredients: watercress (a handful), garlic (appropriate amount)
practice:
Clean the watercress in one hand;
Heat the oil in the pot and sauté the garlic until fragrant;
Put the watercress into the pot;
Stir-fry the watercress until it becomes soft, then add some salt;
Add a little chicken essence;
Pour in an appropriate amount of soy sauce to extract the flavor.
Braised duck wings with Zhuhou sauce
Method 1. Materials duck wings, ginger
Blanch duck wings (flying water)
Pick up cold water
Heat the pan, put oil, put shredded ginger and sauté until fragrant
Put the duck wings and stir-fry for a while
Put Zhuhou sauce, soy sauce, cooking wine and stir-fry for a while
Add appropriate amount of water and simmer until the juice is thick
Collect the juice and put it in the pot, (you can put some salt in moderation)
Braised Chicken with Double Bacteria
Method 1. After washing and chopping the chicken, soak it in water for half an hour until it bleeds
Wash and drain and put into a bowl, add a little salt and cooking wine, mix well and marinate for a while
Wash the shiitake mushrooms and trichomonad mushrooms and cut into pieces for later use
Wash and chop shallots, ginger and garlic for later use
Heat oil in a pan, sauté ginger and minced garlic until fragrant
Pour in the chicken and stir-fry until fragrant
Add bean paste and stir-fry red oil, mix well
Pour in soy sauce and stir-fry until colored
Add appropriate amount of water, shiitake mushrooms, and mushrooms
After the fire is boiled, turn to low heat and simmer for half an hour
Add sliced green onion and stir well
Braised Cauliflower
Method 1. Preparation of ingredients: Break open a small piece of cauliflower, wash and drain; a large piece of fresh meat, cut into pieces separately for fat and thin.
Heat up the pan first, put in the fat meat and stir-fry the oil, then put the lean meat in, add salt, light soy sauce, garlic, ginger slices, dried chili, five-spice powder, salt and sugar to fry the meat Stir fry to taste.
Finally, put the cauliflower in, stir-fry with the meat evenly, cover the pot and simmer for 3-5 minutes until the cauliflower is fragrant.
Cooking Tips:
There is no need to blanch the cauliflower, and there is no need to add water when frying the cauliflower.
When frying cauliflower, stir-fry the fat meat first to get the oil, which is more fragrant and delicious than frying with salad oil.
Secret Braised Lamb
Method 1. Wash the mutton and cut into small pieces the size of your thumb.
Put a pot of cold water in the pot, pour in the mutton pieces, bring to a boil over high heat, and take out the mutton with a colander for later use.
Slice green onions, slice ginger, and slice garlic.
Cut the parsley into sections.
Put 15 grams of oil in the pot, heat until the oil is 70% hot, add bean paste, Chinese prickly ash, green onion, ginger, garlic, sauté until fragrant, then add cooking wine and oyster sauce.
Put in the blanched mutton pieces, and stir-fry a few times over high heat.
Pour in 500 grams of water and bring to a boil.
Add salt, hot pot base, monosodium glutamate, light soy sauce, pepper, sugar, turn to medium heat and simmer for 20 minutes.
Cauliflower in Tomato Sauce
Method 1. Prepare the ingredients.
Remove the old skin of the cauliflower, cut it into small florets, add appropriate amount of water and 1 teaspoon of salt to soak for a few minutes, wash and set aside.
Peel the tomatoes and cut them into 1.5 cm square pieces.
Pour an appropriate amount of water into the pot. After the water is boiled, put 1 teaspoon of salt into the washed cauliflower, continue to use high heat to break it off and remove it.
Put an appropriate amount of oil in the pot, stir-fry the diced tomatoes over medium heat, and gently press with a shovel while frying, add 1 spoon of sugar and 2 tablespoons of broth (you can use bone broth, chicken broth, etc. instead) Water can also be used when there is no water).
Pour in the boiled cauliflower.
Stir well and add some salt.