A selection of 33 dishes, which are full of color, flavor, delicious and affordable, and make a few dishes for each meal.
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!
Chicken Gizzard Potato Balls
Ingredients: 200g chicken gizzards, 200g potato balls, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of green onion and ginger, half a spoon of soy sauce, 1 spoon of oyster sauce, 2 g of sugar, a little pepper oil, 1 aniseed, appropriate amount of dark soy sauce, 1 cooking wine Spoon
practice:
Wash the chicken gizzard. 2) Draw a flower knife on the chicken gizzard.
Rinse the chicken gizzards with clean water to wash the blood.
Put water in the pot and blanch the chicken gizzards.
Change the water, add dark soy sauce, cooking wine, and aniseed to cook the chicken gizzard for more than ten minutes to remove the fishy color.
Take out and set aside. 7) Thaw the potato balls. 8) Shake on dry starch.
Deep fry in oil until golden brown. 10) The fried potato balls control the oil.
Leave the base oil in the pot, fry the onion and ginger until fragrant, add chicken and potatoes
Add oyster sauce, soy sauce, salt, pepper oil, pepper flakes and stir well.
13, point water starch, point oil out of the pan.
slippery rape
Ingredients: small rapeseed, salt, soy sauce, vinegar, water starch, ginger, green onion, pepper oil.
Practice: 1. Clean the small rapeseed, cut into sections and put them on a plate for later use, put oil in a hot pan, saute the shallots and ginger until fragrant.
Pour in the small rapeseed and stir-fry, add salt, vinegar and soy sauce.
After stirring evenly, thicken with starch with water, pour in Sichuan pepper oil, take out of the pan, and place on a plate.
Celery and Shrimp
Practice: 1. Wash the celery with water, cut it into slices, then make a plate of hot water and pour in some salt
Put the shrimp in and take it out, rinse it with cold water.
Put the processed ingredients together, add appropriate amount of seasoning, stir and eat.
Ginger Spinach
Ingredients: spinach, 1 small piece of ginger, soy sauce, sesame oil, a small amount of white sugar, a small amount of salt, chicken powder.
practice
Remove the roots of the spinach, wash it, cut it into segments of about 6 cm, put an appropriate amount of water in the pot, boil it, and blanch the spinach.
Remove the spinach, cool it with cold water, drain the water, and press the drained spinach tightly into a flat-bottomed container.
Mince the ginger, mix the minced ginger, soy sauce, sesame oil, a small amount of salt, chicken powder and sugar into a uniform sauce.
Invert the pressed spinach on a plate.
Pour the prepared sauce on the shaped spinach.
Sautéed Lamb with Green Onions
Ingredients: 200g lamb hind leg, 1 onion, 1 small piece of ginger, 2 cloves of garlic, 2 dried chillies, 5ml cooking wine, 10ml soy sauce, 5g sugar, 10g starch, 10ml egg white, a little white pepper, a little salt, Oil 30ml
practice
Wash the mutton and cut it into thin slices, slice the green onions diagonally into about 1 cm thick slices, slice ginger, peel and slice garlic, and cut dry peppers into small pieces;
Put the mutton slices into a bowl, add salt, cooking wine, a little starch and egg white to mix well;
Put the raw soy sauce, sugar, starch, white pepper powder and a little water into a bowl and mix well to make a sauce for later use;
Heat the pot and pour in the oil, add the ginger slices, garlic slices and dried chili sections to sauté until fragrant, turn the heat to high, add the mutton and stir-fry quickly. Quickly stir fry the sauce and serve.
Stir-fried Fat Sausage
Ingredients: pork intestine, red pepper, green pepper, ginger, garlic
practice:
Wash the peppers, cut into pieces for later use
Clean up the fat intestines, tips: first, use salt and alkali on the front, rub together, and wash. Then turn the intestines over, the other side, and wash them in the same way. Will wash off a lot of oil. Until the water is clear, there is no smell. Enough.
Put the fat sausage in a pot with cold water, boil the water, blanch it, pour off all the oil scum, and take it out
Put it in the pressure cooker, the water will cover the intestines, add cooking wine, dark soy sauce, light soy sauce, garlic and ginger. After breathing, press for 8 minutes. Take it out and cut into small pieces.
Put oil in the pot, sauté peppers, ginger and garlic until fragrant, pour in the fat intestines, stir fry, add a little cooking wine, light soy sauce, salt, a little sugar, stir fry until the peppers are fragrant, and then serve.
Dry Pot Yellow Beef
Raw materials: Hainan small cattle with skin (after buying back, burn the hair on the cowhide with a spray gun, and then scrape and wash it with a knife) 500 grams, 10 grams of red pepper, and 20 grams of onion pieces.
Seasoning: 10 grams of hoisin sauce, 10 grams of peanut butter, 5 grams of pork ribs sauce, 8 grams of monosodium glutamate and chicken essence, and 3 grams of oyster sauce.
practice:
Separate the calf cowhide meat and cut into strips 5 cm long and 2 cm wide, without marinating.
Heat 100 grams of salad oil and 10 grams of butter in the pot, stir-fry the next three sauces until fragrant, add 1 kg of water, first put in the cowhide and cook on a small fire for half an hour, then add the beef and cook together for 1 hour, add MSG, Chicken essence, oyster sauce. (The above is the batch production steps)
After the guests order, take the processed beef into a clean pot, cook evenly, put red peppers and onion pieces at the bottom, thicken thinly, and put the pot into a hot dry pot to serve.
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:
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
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
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.
Pour in the seasoning sauce and stir fry. After the fish pieces are covered with the sauce, simmer for about 15 minutes.
Stir-fried Oyster Mushrooms
Ingredients: 750 grams of oyster mushrooms, 1 cucumber, 1 teaspoon each of onion, ginger, minced garlic, 6 dried red peppers, 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon soy sauce, and 1/2 teaspoon sesame oil.
practice:
Open the oyster mushrooms, soak them in light salt water for 20 minutes, and wash them one by one.
Pour water into the pot, heat it to a boil over high heat, add oyster mushroom slices, cook until white powder emerges from the pot, continue to cook for 2 minutes, remove and rinse with cold water and drain.
Brush the cucumbers and cut them into diamond-shaped slices. Squeeze the mushrooms into strips by hand, squeeze out the water slightly, mince the shallots, ginger, and garlic for later use. Clean the dried red peppers with a paper towel, do not wash with water.
Pour oil into the wok, heat it to 50% heat, add onion ginger minced garlic and dried red pepper, stir until fragrant, add oyster mushroom strips and fry for 1 minute, add soy sauce, salt and sugar Stir fry for 2 minutes, pour in the cucumber slices, continue to fry for 20 seconds, and pour a little sesame oil before serving.
Colorful tofu
Ingredients: 1 tofu, 1 ham, 1 carrot, 6 mushrooms, 1 cucumber, 1 egg
practice
Cut ham, carrots, mushrooms, cucumbers, etc. into cubes for use. Cut tofu into 3cm squares
Take out the oil pan, roll the diced tofu in the egg mixture, fry over medium heat until golden brown on all sides, set aside for later use
Leave the base oil in the pot, saute the onion, ginger and garlic until fragrant, add carrots, diced mushrooms, diced ham and stir fry, add a little soy sauce and stir fry
Add the tofu and stir fry, add the water that soaked the mushrooms before, add salt and sugar, cover and cook for 3-5 minutes
Add in diced cucumber and stir fry for a minute, pour water starch on high fire to collect juice, and serve
Wufu Linmen Pot (Five Rot and Miscellaneous Pot)
Ingredients: 100g white tofu, 100g oily tofu, 100g frozen tofu, 100g tofu skin, 50g yuba, 50g mushroom, 100g shrimp, 50g fungus, 50g enoki mushroom, 50g bamboo shoot, 50g carrot, 50g rapeseed, appropriate amount of oil and salt
practice
White tofu, oil tofu, frozen tofu, bean curd skin cut into small pieces, bean curd soaked in cold water until soft, cut into sections; mushrooms cut into pieces, carrots, spring bamboo shoots sliced, enoki mushrooms, rapeseed washed
Put a little oil in the wok, use chopped green onion in the wok, put all the ingredients except rapeseed into the wok, add salt, soy sauce, sugar, and finally add the diluted water starch, stir fry a few times and turn off the heat
Put rapeseed in the casserole, pour in the fried ingredients, and simmer for 20 minutes on low heat.
Sautéed cucumber slices
Prepare two cucumbers to wash and set aside.
Cut the cucumber into thin slices and set aside for later use.
Heat the pot, add olive oil, do not put too much.
Put the cucumber slices in and start frying in the pot.
Stir fry until the cucumber slices become soft and discolored, add a little salt and turn off the heat.
Plate and serve.
Crispy Mixed Ears
Ingredients: 10 grams of white fungus, 10 grams of black fungus, 15 grams of coriander, 15 grams of red pepper, 1 spoon of soy sauce, 1 spoon of sesame oil, 1 spoon of balsamic vinegar, 5 grams of sugar, and appropriate amount of salt
practice
Soak and wash black fungus, blanch in water and run in cold water.
Wash the white fungus, blanch in water and then run in cold water.
Chop parsley and red pepper for later use.
Put the drained ears into a container, add coriander and red pepper.
Stir in sugar and salt.
Pour in soy sauce, balsamic vinegar and sesame oil and mix well.
Crucian Carp Tomato Soup
Ingredients: 1 crucian carp, 2 tomatoes, 2 shallots, 1 ginger, appropriate amount of salt, a little pepper, a little rice wine, and an appropriate amount of salad oil
Practice: 1. Clean the beheaded fish: remove the fish gills and clean the fish scales. The black film in the fish belly must be scraped off. Dab a little salt and pepper inside and outside the fish body, and stuff it into the fish belly. Scallion knots and some ginger slices, marinate for 10 minutes; wash tomatoes and cut into pieces, and chop the remaining shallots for later use.
Heat the frying pan with oil, add 1 piece of ginger and fry until fragrant, add the crucian carp into the pan, fry until both sides are slightly yellow and charred and fragrant.
Stir fry the tomatoes with the remaining oil from frying the fish, add enough water after frying the juice, add rice wine, return the fish to the pot and cook together.
After the pot is boiled, turn to medium heat and continue to cook for about 15 minutes. Turn off the heat when the soup is thick, add salt and a little pepper to taste, and sprinkle with chopped green onion before serving.
Braised ribs
Control the dryness of the ribs. When the wok is 30% hot, add the ribs and start frying on medium heat;
The ribs are discolored and watery, turn down the heat and continue to stir fry, add brown sugar and soy sauce;
Add hot water, the amount of water is based on the ribs, add onions, ginger, dried peppers, star anise, grass fruit;
Turn to low heat and simmer for 40 minutes.
After the ribs are soft and rotten, turn to high heat to dry up all the soup, and stir fry at the same time. Drizzle in the balsamic vinegar and mix well before serving.
Chicken feet in sauce
Main ingredient: 500 grams of chicken feet
Accessories: 2 grams of dried tangerine peel, 2 slices of sand ginger, 1 star anise, 3 slices of ginger, 20 grams of tempeh, 5 grams of garlic, 5 grams of pepper, 2 slices of bay leaves, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of oil
practice
Thaw the chicken feet and wash them clean; remove the nails from the chicken feet; boil the water and put the chicken feet, this is to remove the bloody smell of the chicken feet;
Take out the chicken feet and rinse with cold water; add ginger, star anise, sand ginger, dried tangerine peel and other ingredients to boil water; (reserve some of these ingredients for later use)
Put the chicken feet and cook for 20 minutes; take out the chicken feet again, squeeze dry water; heat the pan, pour the oil, and fry the chicken feet on medium heat;
Take out the oil of the chicken feet, stir-fry the ingredients, tempeh, minced garlic, chili, star anise, bay leaves, dried tangerine peel, then add soy sauce and cooking wine;
Add the fried chicken feet and simmer on low heat; add an appropriate amount of salt and stir to collect the juice
Fried Shrimp with Loofah
Ingredients: fresh shrimp, loofah, garlic, ginger, cooking wine, crushed black pepper, salt, cornstarch, salt, cooking wine, pepper
practice:
Wash the fresh shrimp, remove the head, remove the shell and leave the tail, remove the shrimp line, add marinade and marinate slightly. Peel the loofah, wash it and cut into hob pieces, shred the ginger and slice the garlic for use;
Heat the oil in a pan, put the shrimp into the high heat and quickly stir fry until the shrimp changes color and remove it for later use;
Put ginger and garlic slices into the original pot and saute until fragrant, add loofah and stir-fry until soft, add salt to taste;
Finally, pour the shrimp into the cooking wine and stir-fry evenly. Sprinkle with a little pepper and then serve.
Minced beef with oyster sauce and green pepper
Ingredients: 200 grams of beef; 1 green pepper; 2 spoons of oyster sauce; 1/2 teaspoon of salt; 1 spoon of soy sauce; 1 teaspoon of cornstarch; a little ginger; 1 spoon of cooking wine
practice
Cut the beef into small pieces, cut the green pepper into small pieces, slice the old ginger, marinate the beef, put cornstarch, some oil, sugar, a little soy sauce, cooking wine, mix well, marinate for 7-8 minutes, put some oil and ginger in the pot Put the slices in medium heat and sauté
Add the beef cubes and fry until the beef changes color
Stir fry with oyster sauce and salt
Add green pepper and fry until it is broken~
Spicy Chicken Casserole
Ingredients: chicken drumsticks, bell peppers, onions, carrots, celery, salad oil, salt, green onions, ginger, garlic, Sichuan peppercorns, dried peppers, dark soy sauce, Pixian bean paste, white sesame seeds, sugar
practice
Cut the chicken thighs into pieces and set aside, green peppers (or sharp peppers), and onions into pieces.
Cut carrots into thick slices and celery with an oblique knife in a dry pot or casserole.
Without putting oil in the pan, fry the chicken skin side down and fry the oil on medium and low heat - you can get a lot.
After the chicken skin oil is separated, stir-fry on high heat until discolored, then add Pi County watercress, a small amount of dark soy sauce and sugar.
Stir fry for a while, the chicken will come out of water, if there is not much water out, you can add a little soup, just under half of the chicken.
Cover the pot and simmer over medium heat, fry the water dry. With or without salt to taste. Pixian watercress itself has a salty taste. At this time, add chopped onions and green peppers (or sharp peppers) into the pot and mix well before turning off the heat (vegetables do not need to be fried).
Take another pot, heat a little more oil and fry the shallots, ginger and garlic.
Add Chinese peppercorns and dried red peppers and stir-fry until fragrant, turn off the heat. Cover these on top of the chicken you just made, and sprinkle with white sesame seeds.
Stir-fried Fungus with Winter Vegetable Loofah
Materials: 10g dried fungus, 320g loofah, appropriate amount of sunflower oil, appropriate amount of seasoned chicken juice, appropriate amount of Tianjin winter vegetables, appropriate amount of cornstarch, appropriate amount of sugar, and appropriate amount of water
practice:
Ingredients: loofah and dried fungus.
Wash the loofah, peel and cut into pieces.
Soak the dried fungus and wash it.
Blanch it.
Hot oil pan.
Put in the loofah.
Pour in the right amount of warm water and stir fry for a while.
Put in an appropriate amount of Tianjin winter vegetables.
Put in the fungus.
Pour in the sauce (appropriate amount of seasoned chicken juice, sugar, cornstarch and water and mix well).
Stir fry to collect the juice, then turn off the heat and serve on the plate.
King Oyster Mushrooms in Abalone Sauce
Practice: 1. Pleurotus eryngii is thick and straight, and it is easier to cut into the desired shape
Cut the king oyster mushroom diagonally into 855 thick slices, and cut a 455 cross knife on one side to half the depth of the king oyster mushroom slice. leftovers for other purposes
Boil the water, add 2 grams of refined salt, cook the king oyster mushroom slices for 3 minutes, drain off the water
Blanch the broccoli in boiling water until it is green, and immediately put it into cold drinking water to keep the color of the broccoli
Small tomato cut flower
Serve with small tomatoes and broccoli (boiled broccoli is very delicious when dipped in abalone sauce)
Mix one tablespoon of oyster sauce and three tablespoons of abalone juice in a bowl, and use one or two drops of old soy sauce to adjust the color of the sauce. Feel red and bright
Add a little more water than the sauce to the bowl and mix thoroughly
Put the salad oil in the hot pot and turn to low heat, fry the king oyster mushroom slices slightly on both sides, pour in the prepared sauce and cook for 5-6 minutes, stir gently until the soup is thick
Sautéed Asparagus
Ingredients: asparagus, half a spoon of fish sauce, salt, sugar
Practice 1. Asparagus is cut diagonally into sections
- Heat oil in a wok, add asparagus and stir-fry, add fish sauce, salt and sugar. Stir fry for 1 minute on high heat
Sauce-flavored dry fried garlic sprouts
Ingredients: 100g dried tea, 250g garlic sprouts, 2g salt, 2g sugar, 1 spoon cooking wine, 1 spoon bean paste, 1g chicken essence
Practice: 1. Prepare ingredients---wash garlic sprouts and cut them into sections.
Wash and shred the dried tea, soak it in boiling water to remove the bean flavor.
When the oil is hot, put down the tea and stir-fry for a few minutes. Dish out.
When the oil is hot, put down the garlic sprouts and stir-fry, add some cooking wine and stir-fry until the color changes.
Add in tea and stir fry.
Put salt, sugar, bean paste, (if it is too dry, you can add a little water) and stir fry.
Put some chicken essence.
Grilled Chestnuts with Shrimp
500g fresh shrimp, 200g chestnut, 1/2 onion, 200g garlic sprouts, 1 piece ginger, 1 teaspoon salt, 1 tablespoon oyster sauce, 1/2 teaspoon chicken essence, 50g tempeh sauce
step:
Cook the chestnuts, dice the onions, and dice the garlic sprouts for use.
Put oil in the pot, add bean sauce and ginger slices and stir-fry until fragrant.
Pour in the shrimp and stir fry evenly.
Add chestnuts, oyster sauce, salt, a little boiling water and fry until the shrimps are mature.
Add in garlic, onion and stir-fry evenly, then add chicken essence.
Laoganma's Roasted Tofu
Method 1: Prepare the ingredients. 1 piece of brined tofu, a few mushrooms, appropriate amount of garlic, appropriate amount of green onion, appropriate amount of Laoganma tempeh chili sauce.
2: Cut the tofu into small pieces, diced mushrooms, sliced garlic, and minced green onions for later use.
3: Pour an appropriate amount of water into the pot, add 1 gram of salt after the water is boiled, then put the tofu in the pot, boil it again and remove it for later use.
4: Pour an appropriate amount of oil into the pot. After the oil is hot, put the garlic slices and minced green onion into the pot and stir-fry until fragrant. Then put Laoganma in the pot and stir fry the red oil. (The amount of Laoganma is according to your own taste). Put the mushrooms in the pot and fry for 30 seconds. Pour 1 cup of water into the pot and bring to a boil.
5: Put the tofu cubes in a pot and cook for 1-2 minutes, then add 1 gram of salt and 5 ml of light soy sauce to taste. Pour an appropriate amount of water and starch into the pot to thicken, sprinkle a little chicken essence and stir well before serving.
Steamed Sea Bass with Spicy Powder
Ingredients: 1 fresh sea bass (about 750 grams), 150 grams of five-spice steamed rice noodles, a little each of minced ginger, minced garlic, minced green onion, and chopped green onion. 20 grams of chili sauce and bean paste each, appropriate amount of salt, cooking wine, pepper powder, and sesame oil.
practice:
After the sea bass is slaughtered and cleaned, add minced ginger, minced garlic, minced green onion, a little salt and cooking wine and mix well, then add chili sauce and bean paste and mix well, then add spiced steamed pork rice noodles and mix well.
Add water to the steamer, put it on the steamer, put in the sea bass and cover, steam for 6 minutes until cooked, then remove from the heat.
Chili Ma Chicken
Material: 1 pure chicken (about 1000 grams), 200 grams of onion, ginger, green onion, garlic slices, cooking wine, flower pepper, carrot pieces, spices (star anise, cinnamon, fragrant leaves), millet pepper festival, cooking wine, pepper Oil, pepper noodles, salt, chicken essence, spicy fresh dew, fresh soy sauce, simmered chili oil, shallots
practice:
Boil the clean chicken in a pot of water, take it out and put it in a pot of boiling water with ginger slices, shallots, carrots, cooking wine and spices, simmer for 20 minutes, remove from heat and soak until cooked, remove Put it in cold boiling water with ice cubes to cool, then drain the water and set aside. Tear the cooked turkey into shreds by hand. Cut the onion into thin strips, add a pinch of salt and mix well.
Put the shredded chicken into the pot, add the millet pepper section, garlic slices, fresh flower pepper, chicken essence, spicy fresh dew, a fresh soy sauce, pepper noodles and pepper oil to taste, then add an appropriate amount of sautéed pepper oil and shallot section and mix well, that is Can be served on a plate
Minced meat with corn kernels and double peppers
Ingredients: corn kernels; green peppers; red peppers; cooking wine; salt; lean meat; starch; chicken essence
practice:
Cut the meat into small cubes, add starch, salt and cooking wine to marinate for 10 minutes; remove the stems and seeds of green and red peppers and cut them into small cubes (for spare).
Heat the oil pan. When 70% hot, put the diced pork into the oil pan, stir fry with a shovel, and when it is almost cooked, add a little red soy sauce and stir fry until cooked, and set aside for later use.
Wash the pot, heat the oil, add corn kernels and stir fry for 2 minutes when mature. Add green and red peppers and stir fry, pour in the fried diced pork and stir well, add chicken essence and salt to taste.
Braised Chicken Thighs with Potatoes and Mushrooms
Ingredients: 150g chicken thighs; 9 dried shiitake mushrooms; 6 small potatoes; half a green pepper; ; three dry peppers; a little dry pepper
practice:
Boneless chicken thigh and cut into small pieces. Add dark soy sauce, cooking wine, soy sauce and cornstarch and marinate for about 15 minutes. Mushrooms are soaked in advance. Cut green peppers into pieces. Wash and peel the small potatoes.
Put a small amount of oil in the pot, add dried chili peppers and cook in the pot. Chicken thighs marinated in hot oil. Fry until fragrant. Add potatoes and fry for 2-3 minutes.
Add the soaked shiitake mushrooms and pour in the water for soaking the shiitake mushrooms. Turn on the fire and wait for the pot to boil. After the pot is opened, turn to medium-low heat and add sugar. Then cover and simmer for about ten minutes. You can add some old soy sauce to color, it depends on personal preference.
Open the lid and use chopsticks to poke the potatoes to see the degree, if you can poke holes without too much force. At this time, add green peppers, and a little mushroom water if needed. Add the green peppers, then open the lid and simmer for about five minutes. Add salt to the pan! !
Red pepper shredded pork
Practice 1. 1 large red pepper; a small piece of lean pork; 3 cloves of garlic, cut into slices;
Cut the lean meat into shreds, add a teaspoon of starch, an appropriate amount of soy sauce, and stir well. If you feel that the color is not enough, you can also add a drop or two of dark soy sauce.
Wash the green peppers and red peppers and cut them into shreds. Red peppers are mainly because the color looks good when fried. Then cut the garlic into slices and the ginger into shreds.
After the pan is hot, pour the oil. After the oil is hot, add the shredded pork. Turn it over for 2-3 minutes, then remove the shredded pork and put it on a clean plate.
If there is not enough oil in the pot, add more oil. When the oil is hot, add garlic, ginger, pepper, and then add the chopped chili. Stir fry until the peppers are half cooked, add an appropriate amount of salt, and then pour in the shredded pork from the plate and stir fry for 3-4 minutes, and then the pan is ready.
Spicy Pork Trotters and Braised Pork Trotters
Ingredients: 3 pig trotters, spicy ingredients, 1 Chaotian pepper, 3 green peppers, several chives
Accessories: 1 green onion, 1 garlic, 1 fresh ginger, 5 star anise, 1 cinnamon, 5 dried red peppers, 5 fragrant leaves, 1 pinch of Chinese pepper, 1 dried tangerine peel, 20 rock sugar, appropriate amount of cooking wine, soy sauce right amount, right amount of salt
Practice 1. Chop the pig's trotters into small pieces, scrape the small hairs remaining between the toes with a knife, and clean them;
Put the pig's trotters in a pot of warm water and boil for 1-2 minutes, and remove them from the boiled place avoiding the foam, no need to wash them again;
Prepare the seasonings for the braised braised pork, and pour all the homemade braised pork ingredients into the pot: 1 scallion, 1 garlic, 1 fresh ginger, 5 star anise, 1 cinnamon, 5 dried red peppers, fragrant 5 leaves, 1 pinch of Chinese prickly ash, 1 piece of dried tangerine peel, 20 pieces of rock sugar
Pour a little oil into the wok, turn to low heat when the oil is hot, put the rock sugar into the wok and stir fry;
Until the rock sugar is all melted into light brown, you can, don't fry.
Pour the pig's trotters into the pot, stir fry continuously, and adjust the firepower from low to medium heat, so that the pig's trotters become sugar-colored;
Put all the seasonings in step 3 into the pot, and then pour an appropriate amount of cooking wine to increase the humidity in the pot and take away the fishy smell;
Pour the right amount of soy sauce and salt and stir fry evenly
Pour in an appropriate amount of hot water. The amount of water is about the same as that of the pig's trotters. It is good to use a very good casserole. The water does not lose much, so the pig's trotters can be simmered with this amount of water;
Cover the pot and simmer slowly over low heat, every time. If the pig's trotters have changed from the previous firm small pieces to large pieces with a sense of expansion, just press them with chopsticks to be soft and elastic; at this step, you can serve them on the table and eat;
If you want to eat spicy flavors, prepare the spicy ingredients: 1 plate of braised pork trotters without soup, 1 Chaotian pepper, 3 green peppers, several chives, 1 ginger, 2 star anise;
Green and red peppers are cut into rings, ginger is shredded, and chives are minced;
Heat a pot of oil in a small milk pan. After the oil is hot, fry the pig's trotters in batches until the volume is reduced. This step is to remove the excess water and make the pig's trotters taste better. Muscular, firm.
Pour a little oil into the wok, stir-fry star anise and shredded ginger in the wok until fragrant;
Pour in the green and red pepper rings and stir-fry a few times;
Pour the pig's trotters into the pot, add a little salt and stir-fry quickly, and decide whether to add soy sauce according to the color; stir-fry for a few times, then take out of the pot and put on a plate. It is spicy and soft when eaten hot, but not greasy when eaten cold.
millet trotters
Ingredients: 2 pig trotters, 40 grams of millet, 150 ml of soy sauce, 250 ml of vegetable oil, 600 ml of rice wine, appropriate amount of water
practice:
Wash the millet.
Cut the pig's hand into large pieces and put it in cold water. Heat the water to boil to remove the blood and fishy smell, then remove and drain the water.
Heat oil in a small pot to about 180-200 degrees, and fry pork trotters on medium heat.
Fry until the skin is slightly browned and shrink, then remove.
Spread a small amount of millet at the bottom of the casserole, and then spread the pork trotters.
Finally, spread some millet on the surface.
Pour in 1 bottle of 600ml rice wine.
Pour in the light soy sauce, the amount should be basically the same as that of the pig's hand, boil on high heat and simmer on the lowest heat.
Stew for at least 5 hours, preferably 10 hours before eating, and add some hot water if the amount of water is not enough in the middle.
Spicy Roasted Enoki Mushrooms
Ingredients: 400 grams of enoki mushroom, 20 grams of cooking oil, 2 tablespoons of chili sauce, 5 cloves of garlic, 1 tablespoon of oyster sauce, appropriate amount of salt, 2 tablespoons of soy sauce, 1 tablespoon of sugar, appropriate amount of shallots, appropriate amount of red dried peppers, 1 packet of barbecue ingredients
Production Method:
Cut off the roots of Flammulina velutipes, clean them, and break them into small florets
Brush the baking bowl with a layer of cooking oil, then put the enoki mushrooms in the baking bowl. If there is tin foil, you can put the tinfoil on the baking tray, brush the oil and then put the enoki mushrooms
Put it into the oven at 220 degrees and bake for 10 minutes to steam out the water in the enoki mushrooms
When steaming enoki mushrooms, cut green onion, minced garlic and chopped pepper
Prepare the sauce: soy sauce, minced garlic, oyster sauce, salt, sugar, barbecue ingredients, mix well and set aside
Take out the enoki mushrooms that have been roasted for the first time, and pour out the water. The enoki mushrooms have become soft. Pour the sauce on the enoki mushrooms, add chili sauce, put them back in the oven, bake at 220 degrees for 10 minutes, and finish baking. Later, sprinkle with chopped green onion and chopped pepper, mix well and eat.