More than 40 dishes are recommended, the taste of home cooking is not inferior to that of restaurants, the recipe is easy to learn, it is worth trying

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!

Spicy Fish Nuggets

Ingredients: 500 grams of grass carp, 1 shallot, 2 cloves of garlic, 5 grams of salt, a spoonful of chopped chili, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of dark soy sauce, appropriate amount of vegetable oil, and appropriate amount of sugar

practice:

1. Slaughter the grass carp, remove the scales, remove the viscera and gills (usually the seller will slaughter it when you buy it), cut it into large pieces, wash the shallot and slice it, peel the garlic and smash it into pieces

2. Prepare a small bowl, put chopped chili, salt, light soy sauce, dark soy sauce, a little water, sugar, green onion slices, minced garlic and stir well to make a juice

3. Heat the oil in a pan, stick the fish pieces with starch before putting them into the pan, and then deep-fry until both sides are golden

4. Pour in the prepared sauce and stir fry. After the fish pieces are covered with the sauce, simmer for about 15 minutes and place on a plate

Soy Sauce Chicken

Ingredients: ginger, garlic, soy sauce, sesame oil, salt, chicken nuggets

practice

1. Shred ginger and mince garlic for later use;

2. Pour appropriate amount of peanut oil, soy sauce, sesame oil and salt into the pot;

3. Mix the ingredients in the pot evenly, put the chicken in the pot so that every piece of chicken is covered with the sauce;

4. Cover the pot and cook over medium heat until the chicken is cooked;

5. Add garlic and shredded ginger, simmer for another 2 minutes, chop the chicken into pieces, and pour the sauce in the pot over the chicken.

Roasted Pork with Plum Dried Vegetables

Ingredients: pork belly, dried plums, rock sugar, light soy sauce, cooking wine, salt;

Method 1. Cut the pork into pieces; soak dried plums in water for 10 minutes, then rinse.

2. Boil the pork belly in hot water for a few minutes to remove the fishy smell, take it out and rinse it.

3. Put the oil pan into the sugar and stir-fry until the sugar color;

4. Add the washed pork belly, stir fry for a minute, then add cooking wine and salt.

5. Stir fry for about 3 minutes. Put a layer of dried plums in the bowl, put a layer of five-spice pork, put a layer of dried plums, and put a layer of five-spice pork, so that the flavors of the meat and dried vegetables can penetrate each other.

6. Steam in the pot for 30 minutes, take out the bowl and turn it over, and steam for another 20 minutes.

Stir-Fried Shredded Pork with Beans

Method: 1. A handful of long beans, washed and cut into sections, half a red pepper, deseeded and cut into shreds, put them on a plate.

2. For a piece of tenderloin, first cut into slices, then cut into shreds, put the shredded meat into a plate, add salt, pepper, cooking wine, drop a few drops of dark soy sauce to adjust the background color, and stir quickly evenly.

3. Then add vegetable oil and stir, use vegetable oil to lock the moisture of shredded meat, the taste is more tender, slice the scallion white obliquely, cut the garlic into slices, add a handful of red pepper.

4. Boil clear water in a pot. After the water boils, pour in the long beans and red peppers. The long beans turn blue. Blanch the water for more than 40 seconds.

5. Pour vegetable oil into the pot. After fully sliding the pot, pour out the hot oil, and then add cold oil. The purpose of the cold oil in the hot pot is to prevent the shredded pork from sticking to the pan when frying the shredded pork. Pour over a colander and drain the oil. Heat oil in a pan, add onion, garlic and red pepper and sauté until fragrant.

6. Add beans and red pepper, stir-fry for a while, add shredded pork, start the pot, pour in cooking wine, oyster sauce, salt, chicken powder, pepper, sugar, stir-fry to dissolve the seasoning, if it is too dry, you can add a little Clear water, stir-fry for a while, hook water and starch, turn on high heat to collect juice. Drizzle oil into the pan, then take it out of the pan and put it on a plate

ants on tree

Ingredients: 100g vermicelli, 50g minced meat, 15g Pixian bean paste, 1 green onion, 2 cloves garlic, appropriate amount of ginger, a little shallot, 2-3 fresh mushrooms, 15g cooking wine, 15g soy sauce, 5g sugar, a little soy sauce , appropriate amount of salt

Step 1. Soak the vermicelli in warm water for 20 minutes in advance, and cut it short with scissors to prevent it from being too long. Soaking requires soaking thoroughly, can be cut off by hand, if there is no hard core, take it out and set aside. Mince shallots, ginger and garlic, dice fresh shiitake mushrooms and set aside.

2. Put the minced meat into a bowl, add cooking wine and light soy sauce, stir clockwise evenly, marinate for 10 minutes

3. Pour oil into the pot, add minced green onion, ginger, and garlic and stir-fry until fragrant, add bean paste and stir-fry until the red oil comes out, add minced meat and stir-fry until the color changes, pour the chopped fresh shiitake mushrooms into the pan and continue to stir-fry for half a minute , add dark soy sauce, sugar and salt and continue to stir fry.

4. Add broth or clear water, add vermicelli, pull out with chopsticks to spread evenly, cook for 5-10 minutes on medium heat, and collect the juice on high heat. Dish out on a plate, garnish with green onion and serve.

Stir-Fried Beef with Celery

Ingredients: 300 grams of beef, 200 grams of celery, 2 garlic, 1 red pepper, 2 millet peppers, egg white, 1 teaspoon of sweet potato starch, green pepper, ginger, a little pepper, a little salt, 1 spoon of cooking wine, a little oyster sauce , 2 spoons of light soy sauce, a little dark soy sauce, a little pepper, and an appropriate amount of cooking oil.

Method steps: 1. First, wash the beef to remove the blood, cut it into thin slices, add a little egg white, 1 teaspoon of sweet potato starch, 1 spoon of cooking wine, a little dark soy sauce, a little oyster sauce, a little pepper and 1 spoon of light soy sauce, and stir with chopsticks Evenly, then add a little cooking oil, mix well and marinate for 15 minutes.

2. Next, let’s deal with the celery, cut off the old root of the celery, remove the celery leaves, then wash it, drain the water and cut it into sections. Start to prepare the ingredients. Remove the roots of the garlic and cut them obliquely into sections. Remove the stalks of the green and red peppers and cut them into small pieces. Wash and peel the ginger and cut them into shreds. Put them all in a plate for later use.

3. Pour an appropriate amount of water into the pot, boil the water, add celery, add a little salt, drop a few drops of cooking oil, and blanch for 2 minutes. Take out and squeeze out the water for later use. The color of blanched celery is emerald green, and it is easier to taste when fried, and the taste is more crisp, tender and refreshing.

4. Start frying. First heat the pot and pour in an appropriate amount of cooking oil. This step is very important. Put the beef in the hot pot with cold oil, turn on the high heat and stir fry quickly until the beef changes color, and put the beef out for later use. This method of frying beef is zero failure for novices, the beef is tender and smooth, and the meat quality will not be old at all.

5. Leave a little oil in the pot, add shredded ginger, garlic and green and red peppers and sauté until fragrant. Then add the blanched celery. Finally, add the beef, sprinkle with a little salt, top with 1 spoon of light soy sauce, stir-fry evenly, and then take it out of the pan and put it on a plate.

Stir-Fried Pork Head

Required ingredients: pork head meat, hot pepper, soybean oil, salt, soy sauce, five-spice powder, monosodium glutamate, scallions, ginger

Specific method: 1. After cleaning the sharp pepper, cut it obliquely into diamond-shaped slices; cut the cooked pork head into thin slices;

2. Put an appropriate amount of oil in the frying pan, turn on high heat, add green onions and ginger, stir-fry until fragrant, pour in the pork head meat and stir-fry quickly;

3. Pour in hot pepper, soy sauce, five-spice powder and a little salt, stir-fry for a while and then take it out of the pan.

Sweet and Sour Balls

Ingredients: 300g pork, 1 egg, appropriate amount of oil, appropriate amount of salt

Method: 1. Chop fat and thin pork into mashed meat, add appropriate amount of minced green onion, minced ginger and garlic, starch, salt, black peppercorns, and eggs and stir clockwise to make the filling;

2. Take an appropriate amount of meat filling and beat back and forth in both hands to form meatballs;

3. After making all the meatballs, put them on the plastic wrap for later use

4. The oil temperature is 70% hot, carefully put in the dough balls, deep-fry over medium heat until golden brown, remove and drain the oil;

5. Add light soy sauce, dark soy sauce, sugar, and balsamic vinegar according to the ratio of 1:1:2:1, add 50ml of water, mix well and put them in the pot, add fried meatballs, boil on high heat, and simmer for a while meeting;

6. Add an appropriate amount of water starch and thicken the soup over high heat

Stir-Fried Pork with Green Onions

Ingredients: 250 grams of pork belly, 150 grams of green onions, oil, cooking wine, chicken essence, soy sauce, sugar

Method: 1. Slice pork belly, add oil, cooking wine, soy sauce, sugar, and marinate for 15 minutes.

2. Slice the green onions into slices.

3. Put oil in the pan and stir-fry the pork belly until it changes color.

4. Add green onions and stir fry evenly

5. Add salt and chicken essence, stir fry evenly, and let it come out of the pan.

Red Pork

Method: 1. Boil the meat: Choose the fat and thin pork belly with three layers, cut into small pieces two fingers wide, prepare a pot of boiling water, pour a little rice wine, put the pork belly to blanch for two minutes, remove and drain

2. Stir-fry: Turn on high heat, heat the pan with oil, add ginger slices and garlic cloves to sauté until fragrant, add pork belly and stir-fry until the oil is released, when the meat color becomes slightly browned, add red grains, light soy sauce, rice wine, salt to taste, and stir-fry uniform

3. Stew: Add appropriate amount of water, sprinkle sugar to taste, wait for the soup to boil, turn to low heat, cover, simmer for about 15 minutes, and then it can be out of the pot. If you like the entrance to be crispy, you can simmer for a while

Flammulina velutipes in soup

Materials: Flammulina velutipes, ham sausage, preserved eggs, thick soup, salt, garlic, red pepper, water starch

Method: 1. Remove the roots of Flammulina velutipes, wash them and control the water.

2. Slice the garlic, cut the ham sausage into strips, and cut the preserved egg into small pieces.

3. Put the garlic slices in cold oil into the pan to burst out the fragrance, add a small bowl of water and thick soup treasure.

4. Put it in and cook it, add appropriate amount of salt, put the enoki mushroom in it and cook for 2 minutes, then take it out and put it on a plate.

5. Put preserved eggs, ham sausage, and chili into the soup and cook for half a minute.

6. Pour water starch to thicken the soup to thicken it.

7. Pour the soup on the enoki mushrooms.

Stir-fried pork slices with lotus root and fungus

Ingredients: one lotus root; 150 grams of pork; 100 grams of black fungus; onion; ginger; pickled pepper; salt; vinegar; sugar; water starch; cooking wine; thirteen spices; monosodium glutamate

practice

1. Peel the lotus root, soak the fungus in cold water, wash them, and tear them into small flowers. A piece of pork belly

2. Peel the pork belly and cut it into thin slices (it is best to freeze it before cutting it, you can slice it thinner), marinate it with cooking wine, a little soy sauce, salt, thirteen spices, monosodium glutamate, and water starch for 10 minutes in advance Minutes to taste, tenderize meat and remove fishy smell

3. Cut the lotus root into thin slices. If the cut lotus root is not fried immediately, it is best to soak it in clean water, so as not to oxidize and turn black

4. Pour a little oil into the pot. After the oil is hot, throw ginger slices, green onions, and soaked peppers into it and stir to release the aroma.

5. Pour in the delicious meat slices, stir-fry until the meat color turns white, then stir-fry for 5 or 6 times, and serve

6. Add lotus root slices, two spoonfuls of vinegar, one spoonful of sugar, half a spoonful of salt, stir fry quickly and evenly

7. When frying, if it feels a little dry, you can add a little water

8. Put in the black fungus, continue to stir-fry over high heat, and finally pour in the fried meat slices, stir-fry for 4 or 5 times and serve on a plate

Kelp salad

Ingredients: shredded kelp, ginger, garlic, salt, oil, monosodium glutamate, light soy sauce, mature vinegar, millet pepper

practice:

1. Chop ginger, garlic, millet pepper (1:1:1) and set aside.

2. Boil the shredded kelp in water for about 10 minutes, remove and rinse with cold water for later use.

3. Put light soy sauce, vinegar, salt, monosodium glutamate, and sugar in a bowl. Here is 800 grams of kelp shreds. Use three spoons each of light soy sauce and vinegar, and 2/3 spoons each of salt, monosodium glutamate, and sugar.

4. Pour the seasoning prepared in the previous step into the kelp, put the ginger and garlic on the kelp, put the oil in the hot pan, after the oil boils, turn off the heat, add the millet pepper and fry until fragrant, pour the chili oil on the shredded kelp superior.

5. Just stir it. I like to eat it cold, so I refrigerate it overnight and eat it. It tastes better!

Sautéed Eggplant

1. Slice the garlic and pepper

2. Slice the eggplant as well

3. Then blanch the eggplant, and blanch the tomato

4. Add some oil to the pan, add garlic and sauté until fragrant

5. Put the eggplants, tomatoes and peppers in, and add a small amount of salt

6. Then put some sugar

7. A small amount of chicken essence

8. Add some soy sauce and stir-fry until the eggplant is soft

9. Finished picture! Awesome! Do you like it? ~~

Chrysanthemum Eggplant

1. Prepare 2 purple eggplants

2. Cut into small pieces about 5 cm

3. Cut into florets like this

4. Marinate it with a spoonful of salt and make it into a shape so that it is not easy to break during the frying process.

5. A small handful of 20 grams of cornstarch, spread on the top and inside the eggplant strips. Spread by hand. Egg whites are spread on the eggplant one by one, and the inside should also stick evenly. Essence of Chicken

6. Fry over low heat until the color changes slightly

7. Leave some oil in the pan, stir-fry chopped green onion and garlic, add a spoonful of tomato sauce, stir-fry a few times, dilute and pour over the eggplant. If it feels bland, add some refined salt.

8. Make a chrysanthemum shape on a plate, I think you can try it

Roasted Eggplant with Potatoes

Prepare ingredients: 150 grams of potatoes (yellow skin), appropriate amount of eggplant, 100 grams of green pepper, 100 grams of pork (lean), 10 grams of cooking wine, 15 grams of soy sauce, 10 grams of white sugar, 3 grams of salt, 2 grams of monosodium glutamate, garlic (white skin) ) 15 grams, 10 grams of green onions, 10 grams of sesame oil, 25 grams of starch (peas), 70 grams of peanut oil.

Method steps: 1. Peel and wash the potatoes and eggplants, cut into uniform hob pieces, wash the green peppers and cut into diamond-shaped pieces, wash and cut the pork into slices, and use 10 grams of wet starch to coat evenly;

2. Deep-fry the potatoes and eggplants in 70% hot oil, and remove them when they are golden brown. Put the green pepper slices into the oil pan for a while and pour into a colander to drain the oil;

3. Leave 50 grams of bottom oil in the pot and heat it up. Add the sliced ​​meat and stir-fry until cooked, add minced green onion and garlic, cook in cooking wine, soy sauce, add sugar, add potato cubes and eggplant cubes, add refined salt, and fresh soup to boil , then add green peppers and monosodium glutamate and slightly burn to taste, thicken with 15 grams of wet starch (5 grams of starch plus water), pour pepper oil, take out of the pan and serve.

Stir-Fried Green Beans with Red Peppers

Prepare ingredients: one catty of green beans, one red bell pepper, one dish of vegetable oil, two spoons of edible salt.

Steps: 1. Remove the stems of the green beans, wash them, drain the water, cut into thin slices, remove the stems of the red bell peppers, wash the seeds, drain the water, and cut into thin slices;

2. Wash the frying pan, put it on the stove, set fire to the highest level, control the moisture, add oil, pour in the green bean slices, stir-fry until half-cooked, add red pepper slices, stir-fry until the green bean slices are fully cooked;

3. Add salt, stir-fry evenly, turn off the heat and put on a plate to eat.

Stir-fried Bitter Gourd with Fat Beef

Prepare ingredients: 150 grams of fatty beef, appropriate amount of sugar, appropriate amount of salt, appropriate amount of white pepper powder, a little shredded ginger, a spoonful of cooking wine, a small amount of baking soda, half a carrot, one bitter gourd, and one round garlic.

Method steps: 1. Wash the beef, put ginger shreds, a little salt, a little sugar in a bowl, sprinkle with white pepper, cooking wine, a little bit of baking soda, grab it evenly, set aside, cut a bitter gourd in half, and dig out the middle For the meat, scrape it clean to reduce the bitterness. Sprinkle the cut melon slices evenly with salt and marinate for a while, wash them in water and squeeze out the water. Slice half of the carrots and stack them together for later use;

2. Heat up a pan with cold oil, add garlic granules, add fat beef, stir-fry, the fat beef slices will change color slightly, add bitter melon, stir-fry evenly, stir-fry until the fat beef slices change color and are cooked thoroughly, then serve.

Home Braised Small Yellow Croaker

Prepare ingredients: 500 grams of small yellow croaker, 15 grams of pepper (red, pointed), 15 grams of pepper (green, pointed), 10 grams of coriander, 50 grams of pork (fat), 10 grams of sweet noodle sauce, 10 grams of soy sauce, 10 grams of sugar, MSG 2 10 grams of green onions, 10 grams of ginger, 10 grams of garlic (white skin), 50 grams of vinegar, 5 grams of salt, 20 grams of cooking wine, 30 grams of salad oil, and 15 grams of sesame oil.

Practice steps:

1. Remove the scales, gills and viscera of the small yellow croaker, wash them, and cut them with a knife on both sides. Wash the coriander, cut into sections, wash the red and green peppers, remove the seeds and shred, and slice the fat meat;

2. Put the wok on high heat, when the oil is 70% hot, put the fish in the wok, fry until golden brown, remove from the wok, leave the bottom oil in the wok and heat it up, put the onion, ginger, garlic into the wok, and stir fry the sauce Add soy sauce, vinegar, refined salt, monosodium glutamate, sugar, and cooking wine, put the fish in, add fresh soup (just cover the fish body), bring to a boil on high heat, then change to low heat and simmer for 20 minutes;

3. Take out the fish and put it on a plate, heat the remaining soup for a while, remove the onion, ginger and garlic, add coriander and shredded red and green peppers, pour sesame oil over the fish and serve.

fried beef patties

Prepare ingredients: 200 grams of beef (fat and lean), 300 grams of eggs, 100 grams of bread, 120 grams of vegetable oil, 30 grams of soy sauce, 2 grams of monosodium glutamate, 30 grams of starch (peas), 1 gram of salt, and 5 grams of ginger.

Practice steps:

1. Chop (or mince) the beef into mince, soak the bread in water, take it out after soaking thoroughly, peel the ginger and cut it into very fine powder, soak the starch in water, put the minced beef in a bowl, add bread, Ginger powder, 10 grams of starch, 0.5 grams of refined salt, 10 grams of soy sauce, stir well, and make 4 cakes with a diameter of 1 inch and 5 minutes;

2. Put the frying spoon on the high heat, pour in the vegetable oil, when the oil is 60% hot, put the beef patties in, fry until it is 60% mature, remove it, take another frying spoon on the fire, add broth, soy sauce, monosodium glutamate, Move to low heat and simmer thoroughly, then use a shovel to shovel the beef patties into the plate, thicken the original juice with water starch (20 grams of starch, 20 grams of water), and pour it on the 4 meat patties respectively;

3. Put the frying spoon on the high heat, add a little oil, crack the eggs, put them in the spoon one by one, sprinkle a little salt on each egg, fry them into poached eggs, and put them on the beef patty to eat.

Osmanthus Candied Lotus Root

Prepare ingredients: 600 grams of lotus root, 250 grams of glutinous rice, 50 grams of sweet-scented osmanthus, and 250 grams of white sugar.

Steps: 1. Wash the lotus root, dry it, cut off a 3 cm long section from the larger end, and keep it as a cap, pick up impurities from the glutinous rice, stuff it into the hole of the lotus root, and cover the lotus root cap. Poke firmly with a toothpick and steam in a steamer (about 2 hours);

2. Take out the lotus root, soak it in water and scrape the skin, remove the cap, cut the lotus root into 0.5 cm thick slices, put it into a large bowl, add sugar and osmanthus, then seal the bowl mouth with cellophane, put it on a steamer and steam over low heat for about After 1 hour and 30 minutes, take it out, put it upside down on a plate, and serve immediately.

Boiled cabbage heart

Ingredients: Chinese cabbage, garlic, chopped green onion, soy sauce

Method: 1. Wash the cabbage heart, cut off the head and set aside

2. Boil water and blanch the cabbage

3. After the cabbage is boiled until it turns green, add an appropriate amount of oil to the pot

4. Then pick up the plate

5. Pick up the oil pan, smash the garlic, cut the green onion into chopped green onion, put the oil in the pan for a while, then add soy sauce to make seasoning, pour it on the cabbage heart, and put it on a plate

Eggplant Roasted Potatoes

Ingredients: 2 eggplants, 2 potatoes, 1 green pepper, 1 mashed garlic, a little ginger, a little shallot, a little light soy sauce, salt, sugar, sesame oil and vinegar

Method 1. Cut potatoes and purple eggplant into hob pieces, cut green onions, cut ginger into strips, and green peppers into pieces. Boil the potatoes in boiling water for a few minutes and drain the water. Take up the oil pan, after the oil is hot, add potatoes and eggplants to fry until cooked, remove and set aside.

2. Take a small bowl to make seasonings for later use, two spoonfuls of light soy sauce, a little salt, one spoonful of vinegar, one spoonful of sugar, and a little sesame oil. Leave a little salad oil in the pot, put the chopped ginger and green peppers and stir-fry for a while, then add the prepared condiments and cook for a while.

3. Put in the fried potatoes and eggplants, stir-fry evenly, finally put in the mashed garlic and chopped green onion, and put on a plate.

Homemade Braised Pork Ribs

Ingredients: 400 grams of ribs; 400ml of water; 15 grams of rock sugar; 1 tablespoon of oil; 2 scallions; 5 slices of ginger; 2 small pieces of cinnamon 8 grams; 1 tbsp; Huadiao wine 1 tbsp

Method: 1. Boil water in a pot, put the chopped pork ribs and blanch until the blood bleeds, pick up and wash, drain the water and set aside.

2. Put 1 tablespoon of oil in the pot, cook rock sugar on low heat until the sugar color is dark brown.

3. Add the pork ribs and stir-fry until evenly colored.

4. Pour 400ml of water into the pot (the amount of water has just covered the ribs) and add all the seasonings.

5. After the high heat boils, transfer the pork ribs and broth to a deep small pot, cover and simmer for 60 minutes on low heat.

6. When the water is about 1/3 left, remove the cinnamon, ginger slices, chives and star anise.

7. Continue to cook until the ribs can be easily inserted with chopsticks.

8. Turn to high heat and cook the soup until the bottom of the pot is shallow.

Fried Pleurotus eryngii

Method: 1. Cut peppers into pieces, slice carrots, and slice Pleurotus eryngii.

2. Pour an appropriate amount of oil into the pan, add sliced ​​ginger, and sauté the dried chilies until fragrant.

3. Add carrot slices and king oyster mushrooms.

4. Stir-fry on high heat for 1 minute.

5. Pour in a little water.

6. Continue to stir fry evenly over high heat, and pour in the green peppers.

7. Pour in the oyster sauce and stir fry quickly.

Shacha Fish Head Pot

Ingredients: sand tea sauce, fish head, ginger, garlic, chives, salt

practice

1. Cut the fish head into large pieces, add a little salt, and marinate with the garlic for half an hour; slice the ginger, and cut the shallot into sections.

2. Heat the oil pan, pour in ginger slices, and sauté until fragrant;

3. Then pour in the fish head and garlic, and fry the fish head on both sides until slightly charred, about half-cooked;

4. Add a bowl of water to the pot, after boiling, add a tablespoon of sand tea sauce (if you like a slightly stronger taste, you can add half a spoon);

5. Keep the high heat to boil the fish head in the pot. When the sand tea sauce is dissolved in the fish juice and boiled, and only about one-third of the soup in the pot is left, put all the ingredients into the casserole; switch to medium and low heat, sprinkle with Scallions, cover and simmer until the soup dries up.

Pepper Okra

Method: 1. Clean the whole okra, blanch it directly in boiling water with salt, and then put it in cold water for later use.

2. Cut the okra obliquely into pieces. Deep-fry the fragrant peppercorns and peppercorns in cold oil on low heat. Don’t burn them. I’m afraid that the peppercorns in the finished product are not easy to pick. Just pick out the peppercorns and peppercorns after frying. However, the overall aroma of the dish is not enough. up.

3. Turn on high heat and put in okra, appropriate amount of salt, a little water, stir fry a few times, pour in minced garlic and stir fry a few times, pour some pepper oil before serving.

Fried Chicken with Potatoes

Ingredients: half a chicken, 3 spoons of pepper, 6 dried chilies, 3 bay leaves, 1 piece of cinnamon, 5 cloves of garlic, 1 piece of ginger, 3 sections of green onion, 1 spoon of cooking wine, 1 spoon of dark soy sauce, 1 piece of Pixian bean paste spoon, half a spoonful of sugar, 1 spoonful of salt, 3 millet peppers, and 2 green peppers.

practice:

1. Clean the chicken and cut it into pieces, cut the green onion into sections, slice the ginger, peel and wash the garlic and set aside. Heat oil in a pan, when the oil is hot, pour in onion, ginger, garlic, dried chili and Chinese prickly ash, stir fry evenly, and fry until fragrant. 2. Pour in the chicken pieces and stir-fry over high heat to remove the fat, add cooking wine and bean paste and stir-fry over medium heat for 5 minutes. Add boiling water, dark soy sauce, sugar and bring to a boil over high heat, then turn to medium heat and simmer for 20 minutes.

2. Peel and wash the potatoes and cut them into pieces, wash and cut the shiitake mushrooms into pieces, and pour them into the pot. Continue to simmer for 20 minutes. Open the lid and add salt to thicken the soup. Add green and red pepper cubes and chicken essence and stir-fry until raw. Turn off the heat and serve on a plate.

Braised Fish Nuggets

Ingredients: 1 grass carp, 5 slices of ginger, 3 shallots, 6 cloves of garlic, 4 red peppers, 1 spoon of bean paste, 2 spoons of light soy sauce, half a bowl of rice wine, 1 spoon of salt, half spoon of chicken bouillon, half spoon of sugar, pepper 4 grams of rice flour, half a spoonful of pepper powder, 2 spoons of sweet potato powder, and an appropriate amount of egg liquid.

practice:

1. Clean and wash the grass carp. Cut into pieces and put in a bowl, add salt, chicken essence, rice wine, pepper, pepper powder and stir well. Then add sweet potato powder and egg mixture, stir well, marinate for 30 minutes and set aside. Wash and cut the green onion into sections, shred the ginger, peel and wash the garlic and cut into minces, wash and cut the dried chili into sections for later use. Mince the bean paste and set aside.

2. Heat oil in a pot. After the oil is hot, pour the marinated fish pieces into medium heat and fry until the surface is golden. Remove and control the oil for later use. Leave the oil in the pan, when the oil is hot, pour in the bean paste, scallion, shredded ginger, minced garlic, and red pepper and stir fry evenly.

3. Add rice wine and bring to a boil over high heat, pour in salt, chicken essence, sugar, light soy sauce and fish pieces and simmer for 30 minutes on medium heat, open the lid to collect the thick soup, turn off the heat, put on a plate, sprinkle with chopped green onion and serve.

Fire Chili

Ingredients: 2 eggplants / 2 shallots / 2 millet peppers / a little pepper / some salt / a little sugar / 1 ginger / 2 garlic / 1 tablespoon of light soy sauce / 1 tablespoon of cooking wine / 1 soup of Pixian bean paste Spoon/starch 1 tablespoon

practice

1. Cut and set aside, wash the eggplant, remove both ends, cut into sections, then cut into strips, soak in light salt water for 10 minutes, heat up the oil in the pan, pick up the eggplant, drain the water, fry in the pan until soft , pick up the eggplant and drain the oil for later use

Stewed Pork Knuckles with Corn

Ingredients: trotters, corn, ginger slices, dried sharp peppers, dried bean drums, cinnamon, star anise, salt, cooking wine, dark soy sauce, bean paste, sugar, chicken essence, chopped green onion

Method: 1. Remove hair from pig's trotters and chop into small pieces, cut corn into sections;

2. Put oil in the frying pan, and when the fire is 80% hot, add ginger slices, dried sharp peppers, dried bean drums, cinnamon, and star anise and stir until fragrant;

3. Add pig's trotters, stir-fry until raw, add salt, cooking wine, dark soy sauce, bean paste, sugar, add half a pot of water, stir well

4. Boil until boiling, add corn, cover, cook until boiling again, turn to low heat, and simmer for 30 minutes;

5. Drain the water and add chicken essence and green onion

Cumin Lamb

Ingredients: 400 grams of lamb tenderloin, 100 grams of coriander, 1 egg, appropriate amount of ginger and garlic, 10 grams of cooking wine, 5 grams of soy sauce, 10 grams of starch, 15 grams of cumin, 10 grams of chili powder, 5 grams of baking soda, and 10 grams of salt.

Method: 1. Wash the lamb tenderloin, slice it with the top knife, put it into a bowl, add salt, monosodium glutamate, sugar, cooking wine, baking soda, soy sauce, green onion and ginger water in turn, and stir vigorously.

2. Then add the egg liquid, less egg white. Stir the starch evenly, add a little salad oil, and marinate for ten minutes.

3. Take a clean pot, heat it up with high heat, add salad oil, heat to 50% oil temperature, add marinated mutton, stir with chopsticks, pour into a colander after 50 seconds.

4. Put the pot on high heat, stir-fry minced cumin and chili noodles on low heat, and fry until fragrant.

5. Put in the cooked mutton and stir-fry a few times. When frying the mutton, the fire should not be too high, otherwise the cumin and chili noodles will become mushy.

6. You can add some chicken essence and sesame oil, stir again evenly, then turn off the heat, and finally sprinkle with coriander.

Stewed Potatoes with Chicken Thighs

Ingredients: 8 chicken legs, 2 potatoes, appropriate amount of oil, several peppercorns, 2 star anise, appropriate amount of green onion, 3 grams of black pepper powder, 2 tablespoons of soy sauce, 2 spoons of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, salt A little, right amount of sugar, right amount of ginger, right amount of garlic.

Method: 1. Clean the chicken legs, pierce the small holes with a toothpick, then add cooking wine, black pepper and salt and marinate for 30 minutes.

2. Put an appropriate amount of water in the pot, boil it and put the marinated chicken legs into the pot to blanch the water, which is also to remove the fishy smell.

3. Cook for a while, take it out and put it in cold water, rinse it repeatedly, and drain the water for later use.

4. Put an appropriate amount of cooking oil in the frying pan, first put the peppercorns and star anise into it to burst out the aroma.

5. Put the onion, ginger and garlic in and sauté until fragrant.

6. Then put the chicken legs into the pan and stir fry until the chicken legs are golden brown.

7. Then add soy sauce, light soy sauce, dark soy sauce, cooking wine, salt and sugar and stir-fry until the chicken legs are evenly colored.

8. Add an appropriate amount of water. It is better to just submerge the chicken legs in the water, because the potatoes will be stewed later, so the amount of water is a little more. If you don’t put other ingredients, the water here can be reduced.

9. Cover the lid and bring to a boil over high heat. Peel the potatoes and cut them into pieces, put them in a pot and stew them together.

Boiled Pork

Ingredients: chopped chili; lean pork; bean sprouts; big rapeseed; Pixian bean paste; peppercorns; dried chili powder

practice

1. Slice the pork, marinate with starch, a little cooking wine and a little salt

2. Rapeseed, bean sprouts (quantified according to the number of people eating)

3. Mix Pixian bean paste, crushed chili, and chili oil

4. Dried chili, crushed Chinese prickly ash

5. Boil the vegetables

6. Put the cooked vegetables into the container for later use

7. Cook the marinated meat until it is cooked for 7 or 8 minutes and take it out

8. Pour the chili mixture into boiling water and cook for two minutes

9. Pour the meat slices into the chili soup and cook thoroughly. It is recommended to turn on the range hood at this time, because it is very spicy, haha

10. Pour the cooked meat and soup on the vegetables, sprinkle dried chili and Chinese prickly ash evenly on the top, heat the oil in another pan to 180° and pour it on the sliced ​​meat.

Fennel and Almond Salad

Ingredients: fennel, almonds, sesame oil, chicken essence, pepper water.

Method: 1. Put the almonds in a large bowl and wash off the excess salt.

2. Cut the fennel into sections about 2 cm long.

3. Put the almonds and fennel into the pot, add some sesame oil, chicken essence and pepper water.

4. After mixing well, it can be plated

Dried twice-cooked pork

Ingredients: appropriate amount of pork belly, appropriate amount of dried fragrant, appropriate amount of garlic leaves, appropriate amount of pepper, appropriate amount of ginger and garlic, appropriate amount of bean paste

Method: 1. Pork belly, cut into thin slices

2. Fry the meat until the color turns yellow, just roll up the ends slightly

3. The dried fragrant is also fried until it is browned, fried crispy, delicious and fragrant

4. In another pot, stir-fry ginger and garlic until fragrant, stir-fry pepper until broken

5. Mix the fried meat, chili, dried fragrant, add a little light soy sauce, bean paste to taste, and finally add green garlic leaves out of the pan

Stir-fried Pumpkin Vine

Ingredients: pumpkin vine, garlic, salt, chicken essence, oil

Method: 1. Wash the pumpkin vines, remove the leaves and old stems of the pumpkin vines

2. The small leaves on the tender tips of the vines can be kept, and the whiskers on the vines can also be kept

3. Tear off the fluff of the skin of the pumpkin vine, then wash it and drain it for later use

4. Sliced ​​garlic cloves, minced partly for later use

5. Heat the oil in the pot, fry the garlic cloves under high heat, add the pumpkin vines and stir-fry until they are broken

6. Put minced garlic, add salt, sprinkle chicken essence, mix well and serve

Chilled Bamboo Shoots

Ingredients: green bamboo shoots, bean sprouts, carrots, peppercorns, vinegar, salt

Method: 1. Remove the leaves of the green bamboo shoots, peel off the outer skin, wash and drain, and cut into filaments; peel and wash the carrots, and cut into filaments; wash the bean sprouts.

2. Boil water in a pot, add a spoonful of salt and a little oil, add shredded carrots and bean sprouts, blanch for one minute, remove and immerse in cold boiled water, remove and drain after cooling.

3. Pour two tablespoons of oil into the pot, heat to 50% heat, pour in a handful of peppercorns, fry on low heat, turn off the heat when the color of peppercorns turns dark, filter out the peppercorns, and keep the peppercorn oil

4. Put shredded green bamboo shoots, shredded carrots and bean sprouts into a large bowl, first add an appropriate amount of sesame oil and two small spoons of pepper oil and mix well, then add rice vinegar, salt, monosodium glutamate, and mix well.

Fried radish with bacon

Ingredients: bacon, dried radish, dried chili, tempeh, sugar, green garlic.

Method: 1. Soak the radish in water.

2. Put the bacon into the pot and add water to boil for about five minutes, remove the oil on the skin and clean it.

3. Steam the bacon in a steamer for ten minutes. Let cool and slice (medium thickness). Dice the dried radish, cut the dried chili into sections, and cut the green garlic into sections.

4. Put an appropriate amount of oil in the pan, set the heat to medium, and when the oil is 60% to 70% hot, add chili and fermented soybeans and stir-fry until fragrant.

5. Stir-fry the bacon until the oil comes out. Add diced radish and stir-fry to taste (remember to add some water).

6. Add green garlic and fry for a while, then add a little soy sauce and a little sugar to get out of the pan

Salted Vegetable Prawns

Method 1. Chop the fresh prawns, remove the heads and feet, and cut the prawn belly one by one. After marinating with green onion and ginger water, deep-fry in oil pan until fragrant, remove and control the oil for later use.

2. Put the stretched soybean gluten into the oil pan, deep-fry until it is dry and fragrant, then take it out and set aside.

3. Heat the oil in the frying pan, put in the diced meat and stir-fry until cooked, then put in the minced salted vegetables, garlic, diced bean tendons and prawns, and fry them together until they become salty and delicious, then take them out of the pan and put them on a plate.