More than 40 dishes recommended

I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!

Spicy fish nuggets

Ingredients: 500 grams of grass carp, 1 shallot, 2 cloves of garlic, 5 grams of salt, 1 spoon of chopped pepper, appropriate amount of raw soy sauce, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of dark soy sauce, appropriate amount of vegetable oil, appropriate amount of sugar

practice:

1. Grass carp is slaughtered, scales, internal organs and gills removed (usually sellers will slaughter it when buying it), cut into large pieces, wash and slice the chives, peel and smash the garlic

2. Prepare a small bowl, add chopped chili, salt, light soy sauce, dark soy sauce, a little water, sugar, sliced ​​onion, chopped garlic and mix well to make a juice

3. Heat the oil in the pot, stick the fish pieces with starch before putting them into the pot, and then fry them until golden on both sides.

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

Soy Sauce Chicken

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

practice

1. Ginger shredded, garlic minced for use;

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

3. The ingredients in the pot are evenly mixed, and the chicken is placed in the pot so that each piece of chicken is covered with sauce;

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

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

Roasted Pork with Dried Plum Vegetables

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

Practice 1. Cut the pork into pieces; soak the dried plum vegetables in water for 10 minutes, then rinse.

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

3. Heat the oil in a pan and add sugar to fry until the color becomes brown;

4. Add the cleaned 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 plum vegetables, a layer of spiced pork, a layer of dried plum vegetables, and a layer of spiced 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.

Fried shredded pork with beans

Practice: 1. A handful of long beans, washed and cut into sections, half a red pepper, cut into shreds after removing the seeds, and put them on a plate.

2. A piece of tenderloin, first cut into slices, then shredded, put the shredded pork in a plate, add salt, pepper, cooking wine, drop a few drops of old soy sauce to adjust the background color, and stir quickly.

3. Then add vegetable oil and stir, use vegetable oil to lock the moisture of the shredded pork, and the taste is more tender. Cut the green onion into slices diagonally, cut the garlic into slices, and add a handful of red peppers.

4. Boil water in the pot. After the water is boiled, pour in the long beans and red peppers. The long beans will turn blue, and blanch for more than 40 seconds. After the water is broken, remove and control the water.

5. Pour vegetable oil into the pot. After fully sliding the pot, pour out the hot oil and 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. Pour onto a colander and remove oil. Heat oil in a pan, add onion, garlic, red pepper and saute until fragrant.

6. Pour in the beans and red peppers, 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 more Water, stir fry for a while, hook water starch, turn on high heat to collect juice. Drizzle in the oil when the pot is lifted, then take out the pot and put it on a plate

ants on tree

Ingredients: 100g vermicelli, 50g minced meat, 15g Pixian bean paste, 1 spring onion, 2 cloves garlic, appropriate amount of ginger, a little chive, 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 them short with scissors to prevent them from being too long. The soaking needs to be soaked thoroughly. It can be cut off by hand. If there is no hard core, it can be taken out and set aside. Mince the onion, ginger and garlic, and dice the fresh shiitake mushrooms and serve on a plate for later use.

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

3. Pour oil in the pot, add onion ginger minced garlic and stir fry until fragrant, add bean paste and stir fry red oil, add minced meat and stir fry until discolored, pour the chopped fresh mushrooms into the pot and continue to stir fry for half a minute , add dark soy sauce, sugar and salt and continue to stir fry.

4. Add the broth or water, put in the vermicelli, use chopsticks to spread evenly, cook on medium heat for 5-10 minutes, and then collect the juice on high heat. Serve on a plate, garnish with green onions 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 sweet potato starch, green pepper, ginger, a little pepper, a little salt, 1 teaspoon cooking wine, a little oyster sauce , 2 tablespoons of light soy sauce, a little soy sauce, a little pepper, and appropriate amount of cooking oil.

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

2. Next, to deal with the celery, cut off the old root of the celery, select the celery leaves, then wash it, drain the water and cut it into pieces. Begin to prepare the ingredients. Remove the roots and wash the garlic and cut it diagonally into sections. Remove the stems and wash the green and red peppers and cut them into small pieces. Wash and peel the ginger and cut them into shreds. Put them all on a plate for later use.

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

4. To start frying, first heat the pot and pour in an appropriate amount of cooking oil. This step is very important. Put the chopped beef in the hot pot with cold oil, and quickly stir fry the beef until it changes color. This method of frying beef has zero failures for beginners, the beef is tender and the meat is not old at all.

5. Leave a little oil in the pot, add shredded ginger, garlic and green and red peppers and saute until fragrant. Then add the blanched celery. Finally, add the beef, sprinkle with a little salt, drizzle with 1 tablespoon of soy sauce, stir fry evenly, and then put it on a plate.

Stir-fried pork head

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

Specific methods: 1. After cleaning the peppers, cut them diagonally into diamond-shaped slices; cut the cooked pork head into thin slices;

2. Put an appropriate amount of oil in the wok, turn on the fire, add the onion and ginger to stir-fry until fragrant, pour in the pork head and stir-fry quickly;

3. Pour in the peppers, soy sauce, five spice powder and a little salt, stir fry for a while and then serve.

Sweet and Sour Balls

Material: 300g pork, 1 egg, proper amount of oil, proper amount of salt

Practice: 1. Cut the fat and thin pork into puree, add appropriate amount of minced green onion, minced ginger and garlic, starch, salt, black peppercorns, eggs and stir clockwise to become the filling;

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

3. After all the meatballs are rounded up, place them on the plastic wrap for later use

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

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

6. Add an appropriate amount of water starch, and the soup can be thickened with high heat.

Pork Fried Green Onions

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

Practice: 1. Slice pork belly, intervene in oil, cooking wine, soy sauce, sugar, marinate for 15 minutes.

2. Cut the onion into slices.

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

4. Add onion and stir fry evenly

5. Add salt, stir fry the chicken essence evenly, and serve.

red meat

Practice: 1. Boiled pork: Choose three layers of pork belly that are fat and thin, cut into small pieces two finger widths, prepare a pot of boiling water, pour a little rice wine, blanch the pork belly for two minutes, remove and drain

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

3. Stew: add an appropriate amount of water, sprinkle with sugar to taste, wait for the soup to boil, then turn to low heat, cover, and simmer for about 15 minutes.

Enoki mushrooms in soup

Ingredients: Enoki mushroom, ham sausage, preserved egg, thick soup treasure, salt, garlic, red pepper, water starch

Practice: 1. Remove the roots of Flammulina velutipes and wash them with 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 the cold oil and put them in a pot to burst out the fragrance, add a small bowl of water and thick soup treasure.

4. Put it in and cook it, add an appropriate amount of salt, put the enoki mushrooms in and cook for 2 minutes, then remove them and put them on a plate.

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

6. Pour in water and starch to thicken the soup to thicken.

7. Pour the soup over the enoki mushrooms.

Fried Pork with Lotus Root and Fungus

Ingredients: 1 lotus root; 150 grams of pork; 100 grams of black fungus; onion; ginger; pickled pepper; salt; vinegar; sugar; water starch; cooking wine; thirteen incense; monosodium glutamate

practice

1. Peel the lotus root, soak the fungus in cold water, wash it, and tear it into small florets. Piece of pork belly

2. Peel the pork belly, cut it into thin slices (it is best to freeze it and then cut it, the slices can be thinner), use cooking wine, a little soy sauce, salt, thirteen incense, monosodium glutamate, water starch to taste, marinate for 10 to 10 in advance Minutes, play the role of taste, tender meat, remove fishy

3. Cut the lotus root into thin slices. If the cut lotus root is not fried immediately, it is best to soak it in water to prevent it from oxidizing and turning black.

4. Pour a little oil into the pot. After the oil is hot, put the ginger slices, shallots, and pickled peppers in it and stir until fragrant.

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

6. Put in the lotus root slices, two spoons of vinegar, one spoon of sugar, half a spoon of salt, stir fry quickly and evenly

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

8. Add black fungus, continue to stir fry on high heat, and finally pour in the fried pork slices, stir fry for 4 or 5 times, and then serve on the plate

Kelp salad

Material: shredded kelp, ginger, garlic, salt, oil, monosodium glutamate, soy sauce, vinegar, millet pepper

practice:

1. Ginger, garlic, millet pepper (1:1:1) chopped and set aside.

2. Boil the shredded kelp in water for about 10 minutes, remove it from cold water and set aside.

3. Put soy sauce, vinegar, salt, monosodium glutamate, and white sugar in a bowl. Here I use 800 grams of shredded kelp. Use three tablespoons each of light soy sauce and vinegar, and 2/3 tablespoons each of salt, monosodium glutamate, and white sugar.

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

5. Just stir it. I like to eat it cold, so I served it in the refrigerator overnight. It tastes better!

Sauteed Eggplant

1. Slice the garlic and pepper

2. Slice the eggplant too

3. Then blanch the eggplants in water, and blanch the tomatoes and peel them

4. Add some oil to the pot, add garlic and stir fragrant

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

6. Then put in 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 small flower knives like this

4. Marinate with a spoonful of salt and set the shape so that it is not easily broken during the frying process.

5. A small handful of 20 grams of cornstarch, spread on top and inside of eggplant strips. Spread out by hand. Spread the egg white on the eggplant one by one, and stick it evenly inside. Chicken essence is half delicious

6. Fry on low heat until slightly discolored

7. Leave some oil in the pot, fry the chopped green onion and garlic, add a spoonful of tomato sauce and stir fry for a few times, dilute it and pour it on the eggplant. If you think it's light, add some salt.

8. Make a chrysanthemum shape on a plate, feel like you can try it

Grilled Eggplant with Potatoes

Prepared ingredients: 150 grams of potatoes (yellow skin), eggplants, 100 grams of green peppers, 100 grams of pork (skinny), 10 grams of cooking wine, 15 grams of soy sauce, 10 grams of sugar, 3 grams of salt, 2 grams of monosodium glutamate, garlic (white skin) ) 15g, green onion 10g, flax oil 10g, starch (pea) 25g, peanut oil 70g.

Practice steps: 1. Peel and wash the potatoes and eggplants, and cut them into uniform hob blocks. Wash the green peppers and cut them into diamond-shaped blocks. Wash and cut the pork into slices. Grab and sizing with 10 grams of wet starch;

2. Fry potatoes and eggplants in 70% hot oil respectively until they are golden brown. Put the green pepper flakes into the oil pan for a while and pour into a colander to drain the oil;

3. Heat 50 grams of base oil in the pot, add the meat slices and fry until cooked, add minced onion and garlic, cook in cooking wine, soy sauce, add sugar, add potato cubes, eggplant cubes, add refined salt and fresh soup to boil , and then add green peppers and monosodium glutamate to slightly burn to taste, thicken with 15 grams of wet starch (5 grams of starch plus water), drizzle with pepper oil, and serve on a plate.

Stir-fried Green Beans with Red Peppers

Prepare ingredients: one pound of green beans, one red bell pepper, one dish of vegetable oil, and two tablespoons of salt.

Practice steps: 1. Stem green beans, wash, drain water, cut into thin slices, remove stalks from red sweet peppers, wash seeds, drain water, and cut into slices;

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

3. Add salt, stir fry evenly, turn off the heat, and serve.

Fried Bitter Gourd with Fat Beef

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

Steps: 1. Wash the beef, put it in a bowl, add shredded ginger, a little salt, a little sugar, sprinkle with white pepper, cooking wine, a little baking soda, grab it evenly, set aside, cut a bitter gourd in half, dig out the middle The flesh, scrape it clean, it can reduce the bitterness, evenly sprinkle the cut melon slices with salt and marinate for a while, wash and squeeze out the water in water, slice the carrots in half, and put them together for later use;

2. Heat the pan with cold oil, add garlic granules, add fat beef, stir fry, the fat beef slices change color slightly, pour in bitter gourd, stir fry evenly, stir fry until the fat beef slices change color and are cooked, take out of the pot and serve.

Home stewed small yellow croaker

Prepare ingredients: 500 grams of small yellow croaker, 15 grams of peppers (red, pointed), 15 grams of peppers (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, 2 monosodium glutamate 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 internal organs of the small yellow croaker, wash it, and use a knife on both sides. Wash the parsley, cut into sections, wash the red and green peppers, remove the seeds and shred, and slice the fat;

2. Put the frying pan on a high heat, add oil and heat it to 70% heat, put the fish in the pot, fry it until golden brown, remove it, leave the bottom oil in the frying pan and heat it, put the onion, ginger, garlic in the pan, stir fry the sauce below For a while, add soy sauce, vinegar, refined salt, monosodium glutamate, sugar, cooking wine, put in the fish, add fresh soup (just before the fish body), bring to a boil over high heat, and simmer for 20 minutes on low heat;

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

fried beef patties

Prepare ingredients: 200 grams of beef (fat and thin), 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 minced pieces, soak the bread in water, hold it out for later use, peel the ginger and cut it into very fine powders, 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, deep fry them and remove them, take another frying spoon and put it 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 in the plate, thicken the original juice with water starch (20 starch, 20 grams of water), and pour them on 4 patties respectively;

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

Sweet-scented osmanthus lotus root

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

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

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

cabbage heart

Ingredients: Choy Sum, Garlic, Green Onion, Soy Sauce

Practice: 1. Wash the cabbage and cut off the head for later use

2. Boil the water and blanch the cabbage

3. After the cabbage is boiled until the water is broken, add an appropriate amount of oil in the pot

4. Then pick up the plate

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

Eggplant and Potatoes

Ingredients: 2 eggplants, 2 potatoes, 2 green peppers, 1 garlic, a little ginger, a little shallot, a little soy sauce, salt, sugar, and balsamic vinegar

Practice 1. Cut potatoes and purple eggplants into hob pieces, cut green onions, cut ginger into strips, and cut green peppers into pieces. Boil the potatoes in boiling water for a few minutes, draining the water. Heat oil in a pan, add potatoes and eggplants and fry until cooked, remove and set aside.

2. Take a small bowl to prepare the seasoning, two spoons of soy sauce, a little salt, one spoon of vinegar, one spoon 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 adjusted seasonings and cook for a while.

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

Homestyle Braised Pork Ribs

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

Method: 1. Boil water in a pot, add chopped pork ribs and blanch until bleeding water, pick up and wash, drain clean water for later use.

2. Put 1 tablespoon of oil in a pot, cook rock sugar over low heat until it turns dark brown.

3. Add pork ribs and fry until evenly browned.

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 fire boils, transfer the pork ribs and the soup to a deep pot, cover and simmer for 60 minutes.

6. Cook until about 1/3 of the water remains, remove the cinnamon, ginger, 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 to the bottom of the shallow pot.

Fried King Oyster Mushrooms

Practice: 1. Cut peppers, carrots, and king oyster mushrooms.

2. Pour an appropriate amount of oil into the pot, add ginger slices, dry chili and saute until fragrant.

3. Add sliced ​​carrots and king oyster mushrooms.

4. Stir fry for 1 minute.

5. Pour in a little water.

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

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

Sand Tea Fish Head Pot

Ingredients: Shacha 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 shallots into sections.

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

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

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

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

Pepper Scented Okra

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

2. Cut the okra diagonally into pieces. Fry the fragrant peppers and sesame peppers in cold oil and low heat. Don't fry them. If you are afraid that the peppers will not be easy to pick out in the finished product, pick out the peppers and sesame peppers after frying, but the overall fragrance of the dish is not enough. .

3. Turn on the fire and add okra, some salt, a little water, stir-fry for a few times, pour in the minced garlic and stir-fry for a few more times, and pour an appropriate amount of pepper oil before serving.

Fried Chicken with Potatoes

Ingredients: 1/2 chicken, 3 tablespoons of Sichuan peppercorns, 6 dried chilies, 3 fragrant leaves, 1 piece of cinnamon, 5 cloves of garlic, 1 piece of ginger, 3 pieces of spring onion, 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 1 piece of Pixian bean paste spoon, half spoon of sugar, 1 spoon of salt, 3 millet peppers, 2 green peppers.

practice:

1. Clean the chicken, cut it into pieces, cut the onion into sections, slice the ginger, and peel and wash the garlic for later use. Heat oil in a pot. When the oil is hot, pour in the onion, ginger, garlic, dried chili and pepper, and stir fry evenly 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 for 5 minutes over medium heat. Add boiling water, dark soy sauce and sugar, bring to a boil, turn to medium heat and simmer for 20 minutes.

2. Peel the potatoes and cut them into pieces. Wash the mushrooms and cut them into pieces. Put them into the pot. Continue to simmer for 20 minutes. Open the lid and add salt over high heat to thicken the soup. Add green and red pepper cubes and chicken essence and stir fry. 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 soy sauce, half bowl of rice wine, 1 spoon of salt, half spoon of chicken essence, half spoon of sugar, pepper 4 grams of flour, half a spoon of pepper powder, 2 spoons of sweet potato flour, and an appropriate amount of egg liquid.

practice:

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

2. Heat oil in a pot. After the oil is hot, pour in the marinated fish pieces and fry them in medium heat until the surface is golden brown. Remove the oil and set aside. Leave the oil in the pot. When the oil is hot, pour in the bean paste, scallions, shredded ginger, minced garlic, and red pepper and stir-fry evenly.

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

fire pepper

Ingredients: 2 eggplants / 2 shallots / 2 millet peppers / a little pepper / appropriate amount of salt / a little sugar / 1 ginger / 2 garlic heads / 1 tablespoon of soy sauce / 1 tablespoon of cooking wine / 1 soup of Pixian bean paste spoon/starch a tablespoon

practice

1. Cut the eggplant and cut it into pieces, then cut into strips, soak in light salt water for 10 minutes, put the oil in the pot and heat it up, pick up the eggplant and drain the water, put it in the pot and fry it until it becomes soft , pick up the eggplant and drain the oil for later use

Stewed Pig Trotters with Corn

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

Practice: 1. Remove the trotters and chop into small pieces, and cut the corn into sections;

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

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

4. Boil until the corn boils, cover with a lid, cook until it boils again, then turn to low heat and simmer for 30 minutes;

5. Drain the water and add chicken essence and chopped 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.

Practice: 1. Wash the lamb tenderloin, slice it with the top knife, put it in a bowl, add salt, monosodium glutamate, sugar, cooking wine, baking soda, soy sauce and onion 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 with high heat, add salad oil, burn it to 50% oil temperature, add the marinated mutton, stir it with chopsticks, and pour it into a colander after 50 seconds.

4. Heat the pot, fry the minced cumin and chili noodles on low heat, and fry until fragrant.

5. Put in the cooked mutton, stir fry for a few times, do not use too much heat when frying the mutton, otherwise the cumin chili noodles will be mushy.

6. You can add some chicken essence and sesame oil, stir well again, you can turn off the heat, and finally sprinkle with parsley.

Stewed Potatoes with Chicken Legs

Ingredients: 8 chicken thighs, 2 potatoes, appropriate amount of oil, several peppercorns, 2 star anises, appropriate amount of green onions, 3 grams of black pepper, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of dark soy sauce, salt A little, the right amount of sugar, the right amount of ginger, and the right amount of garlic.

Practice: 1. Clean the chicken legs, poke holes with a toothpick, add cooking wine, black pepper and salt and marinate for 30 minutes.

2. Put an appropriate amount of water in the pot. After boiling, put the marinated chicken legs into the pot and blanch the water. It 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 control the moisture for later use.

4. Put an appropriate amount of cooking oil in the wok, first put the peppercorns and star anise in it to burst out the fragrance.

5. Add the onion, ginger and garlic to saute until fragrant.

6. Then put the chicken thighs into the pan and stir fry until the chicken thighs 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 thighs are evenly colored.

8. Add an appropriate amount of water. The water should just cover the chicken legs. The amount of water is a little more because the potatoes will be stewed later. If no other ingredients are added, the water here can be reduced.

9. Cover the lid and boil over high heat. Peel the potatoes and cut them into pieces. Put them into the pot and simmer together. First, bring to a boil on high heat, then turn to low heat and simmer slowly. Once cooked, you can take out the pot.

Boiled Pork

Ingredients: minced chili; pork lean meat; bean sprouts; rapeseed; Pixian bean paste; Chinese prickly ash; dried chili minced

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. Pixian bean paste, chili crushed, chili oil mixed

4. Dried chili, chopped pepper

5. Cook the vegetables

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

7. Cook the marinated meat for 7 or 8 minutes and take out

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

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

10. Pour the boiled meat and soup on the vegetables, evenly sprinkle the dried peppers and peppercorns on it, and then heat the oil in another pot to 180° and pour it on the meat slices.

Fennel and Almond Salad

Ingredients: Fennel, almond, sesame oil, chicken essence, pepper water.

Practice: 1. Enlarge the almonds in a bowl with water to wash off the excess salt.

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

3. Put the almonds and fennel into a pot, add an appropriate amount of sesame oil, chicken essence and pepper water.

4. After mixing, you can put it on the plate

Fragrant Dried Twice-Cooked Pork

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

Practice: 1. The pork belly is watered and cut into thin slices

2. Fry the meat, the color turns yellow, and the two ends are slightly rolled up.

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

4. Take another pot, fry the ginger and garlic until fragrant, and fry the chili until it is broken.

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

Stir-fried Pumpkin Vine

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

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

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

3. Tear off the skin and fluff of the pumpkin vine, then clean and filter the water for later use

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

5. Heat the oil in the pot, fry the garlic cloves under high heat until fragrant, add the pumpkin vine and stir-fry until it breaks

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

Salad with Bamboo Shoots

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

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

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

3. Pour two tablespoons of oil into the pot, heat it to 50% heat, pour in a handful of peppercorns, fry on low heat until fragrant, turn off the heat when the color of the peppercorns turns dark, filter out the peppercorns and leave 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 teaspoons of pepper oil, mix well, then add rice vinegar, salt, monosodium glutamate, and mix well.

Fried bacon with dried radish

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

Practice: 1. Soak radish in water.

2. Put the bacon into the pot and boil it with water for about 5 minutes, remove the oil stains on the skin, and clean it.

3. Steam the bacon in a steamer for ten minutes. Let cool and slice (moderate thickness). Dried radish, diced dried chili, and diced green garlic.

4. Put an appropriate amount of oil in the pot, medium heat, when the oil is 60-70% hot, add peppers and tempeh and stir-fry until fragrant.

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

6. Put in the green garlic and fry it, then add a little soy sauce and a little sugar, and it's ready to serve

Salted Cabbage Prawns

Practice 1. Chop off the heads and feet of the fresh prawns, cut a knife on the abdomen of the prawns one by one, marinate with onion and ginger water to taste, then put them into the frying pan and fry them until crispy and fragrant, remove them to control the oil and set aside.

2. Put the raised bean gluten into the oil pan, fry until it is dry and fragrant, then take it out and set aside.

3. Heat the oil in the wok, put in the diced meat and fry it first, then put the minced salted vegetables, garlic diced, diced bean tendon and prawns in it. After frying it together until it becomes salty and umami, it can be served on a plate.