Organize 38 recommended dishes, simple and unforgettable taste buds, let's taste it together
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!
Fried Tofu with Tomatoes
Materials: a tomato, a piece of tofu, a handful of edamame, salt, tomato sauce.
practice:
Take an appropriate amount of tomato paste into a small bowl, add a little water to dilute it.
Cut the tofu into pieces and cut the tomato into hob pieces.
Thaw the tofu, wash it for later use, and blanch the tofu and edamame in boiling water respectively.
Pour a proper amount of oil into the wok, heat it, add ginger and garlic slices and saute until fragrant, then add tomato pieces and stir fry.
After adding tofu and frying, add peas and tomato sauce, salt, stir well and serve
Fried Bacon with Green Peppers
Practice: 1. Prepare the raw materials such as green pepper, bacon and sausage.
Slice the bacon sausage and set aside. Green peppers, red peppers cut into pieces.
Take the oil pan, sauté the garlic until fragrant, and fry the preserved meat in the pan until translucent.
Add green and red pepper and stir fry together.
Slip some water (a little) on the side of the salt pot, add salt, and season with light soy sauce.
Stir-fry until the green peppers are broken and can be served on the table
Pepper fillets
Material: fish body meat, appropriate amount of enoki mushroom, dried pepper, pepper, salt, soy sauce, chicken essence, starch, egg, ginger
practice:
Cut the fish body into thin slices, add salt, soy sauce, chicken essence, starch and an egg, mix well, marinate for 15-30 minutes.
Blanch the enoki mushrooms until cooked, take them out and put them in a soup bowl.
Put in the clear soup, add salt, shredded ginger and chicken essence to taste. After the soup boils, add the marinated fish fillets. The nine-ripe soup is poured into a soup bowl that has been lined with enoki mushrooms.
Put the oil into the pot, add dry pepper, stir fry for a few times, then add Chinese pepper, and stir fry for a few times.
Mabo tofu
Ingredients: large tofu, minced lean meat, shallot, Pixian bean paste, pepper, garlic, salt, chicken essence, starch
practice:
Cut the tofu into small pieces, cut the lean meat into minced meat, cut the scallion into sections, cut the green leaf part with chopped green onion, and mince the garlic.
Add water to the pot, put the tofu into the low heat and cook for a while, remove and set aside.
Heat the oil in the pot, add the peppercorns and stir-fry slowly over a low heat, then add the shallots and sauté until fragrant.
Add in minced pork and fry until it turns white.
Add in bean paste and stir fry evenly.
Add water to almost cover the minced meat, and simmer for a while on low heat.
Put in the tofu and simmer on low heat, let the taste penetrate into the tofu and put a small amount of salt, because the bean paste is salty.
When the soup is almost the same, add chopped green onion and minced garlic, then add starch sauce, stir fry lightly, and place on a plate.
Stir-fried Cabbage
Ingredients: Half a cabbage, 2 tomatoes, 5 slices of dried tofu, 1 slice of ham, 1 teaspoon each of minced green onion and ginger, 1 tablespoon of soy sauce, 1/2 teaspoon of five-spice powder, 1/2 teaspoon of salt, and 1/2 teaspoon of sugar.
practice:
Cut the cabbage into pieces first, wash them, drain, and tear them into small pieces by hand. Clean and cut tomatoes. Sliced ham. Dried tofu cut into pieces. Mince ginger and onion.
Add oil to the pot. When the oil is 70% hot, add the minced shallots and ginger to sauté until fragrant, then add the dried tofu. Do not turn it with a shovel. After about half a minute, when you hear the "sizzling" sound of the dried tofu, turn it over with a shovel, and fry the other side with oil. In this way, the dried tofu is more fragrant and not easy to break.
After the tofu is dry and fluffy, add soy sauce and five-spice powder, then add cabbage, fry until slightly soft, add salt and sugar. Pour in the tomatoes and ham slices, fry until the tomatoes are slightly soupy, then turn off the heat.
fish in tomato sauce
Ingredients: Fish, Tomato, Tomato Sauce, Onion, Ginger, Garlic, Star Anise, Aniseed, Sugar, Soy Sauce, Salt, Vinegar, Oyster Sauce, Five Spice Powder, Light Soy Sauce
practice
First, remove the head, tail, and internal organs of the fish, clean it, and make a few cuts on the fish body.
Cut the onion into sections, slice the ginger, peel the garlic and pat it for later use.
Put the cleaned fish in a basin, add onion, ginger, five-spice powder, a little salt, the taste is very fresh, light soy sauce, after mixing, apply the fish to the whole body and belly, and marinate for more than half an hour.
In the process of marinating fish, you can prepare tomato diced, onion ginger garlic star aniseed aniseed in a bowl for later use.
Pour cooking oil into the pot. When the oil temperature is 70% or 80% hot, pour the seasonings such as onion, ginger, and garlic into the bowl. After the fragrance is released, pour in the tomatoes and stir fry. Add tomato sauce, stir fry until the soup comes out, and add sugar. , soy sauce, oil consumption, salt and stir fry, then add vinegar, then stir fry until fragrant, and finally add water.
After the soup is boiled, put the fish into the pot, cover the pot and simmer the fish until the soup is thick and collect the soup.
Chicken Stew with Mushrooms
Ingredients: 1 tender chicken, 2 hazel mushrooms, onion ginger star anise, dry red pepper cooking wine, soy sauce rock sugar, salted chicken essence
practice
Soak hazel mushrooms in water in advance, wash away impurities and change the water once.
Clean the tender chicken, cut it into pieces, put it in the electric pressure cooker, pour in the hazel mushroom and the water that soaked the hazel mushroom for the last time.
Add cooking wine, soy sauce, rock sugar, onion, ginger, star anise, dried red pepper, a little salt, pour in water, cover all ingredients.
If you use a pressure cooker, set it for 15 minutes. If the ordinary pot is cooked on an open flame, the time will be longer, and it will take 30 to 40 minutes.
You can add an appropriate amount of chicken essence according to your personal taste before serving.
Fresh dew pepper soy sauce with mussels
Ingredients: mussels, fresh peppers, shredded green onions, cherry tomatoes, yellow peppers, fresh dew, chicken powder, fresh dew
practice:
Peel the shell and wash the mussels, remove the coat with flying water, then cool them with ice water, slice them into thin slices, and then remove them with ice water for cooling;
Use fresh dew, chicken powder, and fresh dew to make a mixed sauce, put the mussel slices into the mixed sauce, stir evenly, and then take it out and put it on a plate;
Put shredded green onion and fresh flower pepper on top, pour pepper oil into the pot, pour it on top after heating, draw a diagonal line with black vinegar sauce on the plate, and add the mixed mussels for decoration.
Tricolor Tuna Salad
Ingredients: 1 canned tuna, 1 egg, a little corn kernels, 1 lettuce, 1 tomato, 3 gherkins, a little black pepper, a little olive oil, ginger salad dressing, Mainez
practice:
Wash the lettuce and cut it into small pieces, cut the cucumber into cubes at will, and cut the tomato into cubes.
Put the eggs into the pot with cold water, continue to cook for 5 minutes after the water boils, then remove the eggs and soak in cold water to cool. After the eggs have cooled, everything is stable
Pour out the water in the canned tuna and mix well with a little mayo.
Remove the corn kernels from the hot water for 30 seconds and cool.
Mix the lettuce, cucumber, diced tomato, corn kernels, and finally add the delicious tuna and eggs. 6. Add a little black pepper and olive oil. Drizzle with a little salad dressing according to personal preference.
Braised Eggplant
Wash the eggplant
In order to facilitate steaming, cut into 2 sections and make four or five vertical cuts on the eggplant with a knife
Put it in the pot, use the steaming mode, steam for 15 to 20 minutes
After steaming, out of the pot, cut the eggplant into small pieces
Two garlic cloves, cut into minced garlic
Cut the green onion into small pieces (forgot to buy the green onion, use green beans instead, you can put the green beans in the steamer and cook together, the eggplant is steamed, and the beans are cooked)
Heat the pot, pour a proper amount of peanut oil (for eggplant, you can pour more oil), add garlic, chopped green onion (green beans) and stir-fry for about ten seconds (medium heat).
Add eggplant and fry together, add appropriate amount of soy sauce, oyster sauce and salt. Sauté on medium heat for about 20 seconds.
Out of the pot
Braised Pork
Cut the pork belly with skin into 3cm cubes, blanch in cold water and drain. Heat the oil in the wok, add all the white sugar to fry the sugar color, add the pork belly pieces, stir fry to color.
Cut the onion into sections, smash the ginger, and stir fry in the pot. Then add all the other accessories except chicken essence to the meat, and the minimum fire is gurgling (about a quarter of an hour)
Boil another pot of boiling water. After the water is boiled, add it to the wok, add a sausage bag, and simmer the pork belly. After the water boils, turn on a low heat, cover the pot tightly, and slowly simmer the meat, about 1- After 1.5 hours, the meat will be overcooked.
Turn the heat to high, collect the juice, the braised meat soup is almost collected, that's it, add a little chicken essence, or not.
Put it on a plate, sprinkle with a little chopped green onion and you can eat it. The fragrant and shiny braised pork is right in front of you. Come to a bowl of rice and enjoy it!
Fried cabbage with fungus
Ingredients: 5 leaves of cabbage, 10 grams of fungus, appropriate amount of oil and salt, 2 cloves of garlic, a little rice vinegar, 3 dried peppers, 1 tablespoon of light soy sauce.
practice:
The ingredients are ready, and the fungus can be soaked in advance and set aside.
Wash the cabbage, cut the cabbage leaves and cabbage gangs with a knife, and then slice the cabbage leaves and cabbage gang into pieces.
Separate the cabbage leaves and cabbage into a pot, add oil and heat, add minced garlic, dry chili section and stir-fry on low heat, add cabbage and stir-fry evenly on high heat.
Add in the fungus and stir-fry until the cabbage is broken. Add cabbage leaves, salt, 1 tablespoon of light soy sauce, a few drops of rice vinegar, stir-fry quickly, turn off the heat, and serve on a plate.
Spicy Pork Ribs
Ingredients: ribs, millet pepper, green pepper, red pepper, light soy sauce, dark soy sauce, oyster sauce, bean paste, salt, chicken essence, cooking wine, onion, ginger, garlic
Practice 1. Wash the spare ribs, put them into a pot, pour in water, cooking wine, onion and ginger, blanch them, remove and set aside.
Chop the hot millet, green peppers, red peppers, ginger, garlic and shallots. Pour an appropriate amount of oil into the pot, put sugar into the pot, fry the brown sugar, add the ribs and stir-fry, the ribs are golden on both sides, pour in the bean paste, cooking wine, light soy sauce, dark soy sauce, oyster sauce.
Pour in boiling water, cover the ribs, cover the pot and simmer over high heat.
After the fire is boiled, turn to low heat and cook for about 20~30 minutes.
Add ginger, garlic, millet, spicy green peppers and red peppers, stir fry, then turn to high heat to collect the juice, you can add a little salt to taste.
Turn off the heat when the soup is thick, sprinkle some chopped green onion in the pot.
Baked Pumpkin with Egg Yolk
material
300 grams of pumpkin; 3-5 salted duck egg yolks (sold separately in supermarkets); a small amount of dry starch; a small amount of salt; an appropriate amount of sugar
practice
Prepare the materials, the pumpkin is best to use the old pumpkin, the kind with less water. If you choose a long pumpkin, it is best to have the tail, and there is no core at the tail, so it is better to cut into sections.
Cut the pumpkin into sections, set aside.
Sprinkle thin salt, let stand for about 15 minutes, drain the water, blot dry, and set aside.
Coat with a thin layer of dry starch.
Heat oil in the pot, just enough to cover the amount of pumpkin segments. After 7 minutes, add the pumpkin segments covered with dry starch, and fry the surface to harden. Don't fry too old, the pumpkin will be soft and collapsed. Drain the oil from the pan.
Cooked salted duck egg yolk crushed.
Leave thin oil in the pot, add egg yolk and half a spoon of sugar, and pour in the fried pumpkin when you see oil foam.
Cook over low heat evenly (about 1 minute).
Out of the pot, plate. When using chopsticks, try to be as light as possible to avoid pinch off.
Fried Tofu with Cabbage
material
4 slices of cabbage; 1 spring onion; 300 grams of tofu; appropriate amount of Pixian watercress; 2 star anise
practice
Cut the northern tofu into pieces, fry in oil until golden brown on both sides, slice the cabbage, and divide the leaves and cabbage roughly.
Take out the oil pan, fry the vegetables first, then add the leaves, put the bean paste, put the oil tofu, stir fry
Add a little water, break the star anise open and put it in. When the cabbage is cooked, add salt to taste, and then add the shallots to serve. The tofu absorbs enough soup and is delicious.
Purple Potato Double Color Roll
material
Purple potato dough: 200 grams of flour, 150 grams of purple potato puree, appropriate amount of water, and 2 grams of yeast. ; White dough: 200 grams of flour, 110 grams of water, 2 grams of yeast.
practice
Mix the purple potato raw materials and the white dough raw materials into dough separately.
Cover the dough with plastic wrap and put it in a warm place to ferment.
When both doughs have doubled in size, cut into large pieces and press into a thick dough with the dough maker accessory.
Stack the two doughs together.
roll up.
Cut to pieces.
Use a chopstick to press a piece from the middle.
Put it in a steamer for secondary fermentation. After 20 minutes, turn on the heat and steam for 10 minutes, turn off the heat, and take it out after two or three minutes.
Twice-cooked pork with beans
Prepare the ingredients, choose the beans, and a piece of pork belly
Thinly sliced pork belly, chili, garlic cut into small pieces
Put a little oil in the pot and fry the pork belly back to the pot.
Stir-fried pork belly with golden garlic and chili until fragrant (pictured)
Add the beans and fry
The spatula has been shovelling the bottom of the pan for frying (anti-scorch pan)
Fried beans are cooked (use a spatula, it is easy to break with a spatula and it is cooked)
Then add chicken essence and soybean paste, stir-fry until it tastes good
double-cooked beef
Ingredients: Beef (fat and lean), garlic moss, salt, soy sauce, sweet noodle sauce, soy sauce, green onions, ginger, peanut oil, chili oil,
practice
Cut cooked beef into 0.2*4 cm square slices. Remove the yellow leaves and roots of the green garlic sprouts, wash them and cut them into 3 cm segments; wash the green onions and ginger and cut them into shreds for later use.
Put the wok on the high heat, pour the peanut oil into the hot wok, add the sweet noodle sauce when the oil is warm and stir-fry until fragrant.
Immediately add shredded shallots, ginger, and cooked beef, add salt, soy sauce, and sweet soy sauce while frying. After frying for 2 to 3 minutes, add green garlic sprouts. After the garlic sprouts are mature, pour in fresh oil and put them on a plate. .
Stir-fried duck blood with chives
Materials: 1 small handful of chives, a piece of duck blood, red pepper, garlic, salt, soy sauce, cooking wine;
practice
Cut duck blood into small strips, blanch in boiling water and remove;
Wash the chives and cut them into sections, and shred the red peppers;
Fill the pot with oil, add shredded red pepper, garlic, and leeks to fry for a while, add duck blood strips, salt, soy sauce, cooking wine, stir well and serve.
Seaweed Stewed Pork Ribs Soup
Material: 300 grams of ribs, 100 grams of kelp, scallions, ginger slices, salt, cooking wine;
practice
The kelp must be soaked in water 3 to 4 hours in advance until the hair rises, washed to control the water, cut into long squares or knotted; you can also buy the soaked kelp knots directly from the market;
When purchasing the rib ribs, the store is required to cut them along the bone and cut them into pieces about 4 cm long. After washing, put them in boiling water and blanch them. Remove them and rinse the blood with running water;
Add 1000 grams of water to a clean pot, add spare ribs, shallots, ginger slices, cooking wine, bring to a boil, then turn to medium heat and simmer for 30 minutes; add kelp, boil over high heat for 10 minutes, remove the ginger slices , spring onion, season with salt
Scallion Potatoes
Material: 1 potato, 2 shallots, appropriate amount of oil, appropriate amount of salt
practice:
Wash the potatoes, no need to peel them, and cut the white and green onion into small pieces;
Put it on a plate, sprinkle a little salt, and steam it in a pot;
Take it out, press it lightly with a knife, and flatten it;
Add a little oil to the pot and fry the potatoes;
Flip over with chopsticks and fry until both sides are slightly burnt;
Add a little oil to the pot;
Put in the scallion white and saute until fragrant, high fire, shake the pot a few times;
Add a little salt, add chopped green onion, continue to shake the pot a few times, and you're done.
Longan soaked fresh lotus root
Ingredients 300g lotus root, 25g longan meat, 15g ginger slices, 35g salt, 10g sugar, 25ml white vinegar
1 Cut the washed and peeled lotus root into small pieces.
2 Put the chopped lotus root in a glass bowl and pour in an appropriate amount of water.
3 Put the drained lotus root in a bowl, add salt, sugar and ginger slices.
4 Pour in the longan meat and mix well.
5 Add the white vinegar.
6 Pour in 200ml of mineral water and mix well.
7 Put the mixed ingredients into a glass jar, seal with a lid, and marinate for 7 days.
8 Take out the pickled lotus root and serve immediately.
Braised King Oyster Mushrooms with Chestnuts
Material: 2 dried shiitake mushrooms, 5 carrots, 1 fresh chestnut, 1 shallot, 1 stalk oyster sauce, 1 teaspoon white sugar, 1 teaspoon soy sauce, 1 tablespoon oil, 1 tablespoon salt
practice:
Wash the king oyster mushrooms and cut them into hob blocks for use. Soak the shiitake mushrooms in cold water, remove the stems and cut them in half for later use. Peel carrots and cut into hob blocks. Remove the shell of the chestnut, put it in boiling water and cook for 2 minutes, then peel off the inner thin skin for later use. Chopped chives for use.
Pour oil into the frying pan, heat it to 50% heat, add the king oyster mushrooms and stir-fry until the edges are browned, then put the king oyster mushrooms into the inner pot of the electric cooker, add carrots, mushrooms, chestnuts, and add all the For seasoning, add 1 cup of hot water and simmer for 30 minutes, sprinkle with chopped chives after serving.
【Corn and Carrot Fried Pork】
Ingredients: one sweet corn, half carrot, 200 grams of pork (three fat and seven thin), appropriate amount of shallot white, three cloves of garlic, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of chicken essence, appropriate amount of sugar, and appropriate amount of salt;
practice
Peel the corn (you can buy the peeled ones if you are too troublesome); slice the carrot vertically, then cut into strips, and then cut into granules equivalent to the size of corn kernels;
Mince the pork for later use; boil half a pot of water in a pan; add a proper amount of peanut oil after the water is boiled;
Then pour the corn and carrots into the boiled water; while the corn is boiled, we can smash and chop the garlic;
Dice the shallots for later use; put the blanched corn carrots on a plate and drain the water for later use;
Fill the hot pan with oil, pour in the peanut oil, put the meat in the pan and stir fry until the color changes and the oil comes out;
Then add minced garlic and scallion and fry until fragrant; add appropriate amount of soy sauce and oyster sauce; then pour in corn kernels;
Stir fry for about half a minute, add salt and sugar (you can add more sugar), chicken essence, stir fry evenly until it tastes good, try the saltiness, and then start the pot~
【Fresh lily stir fry】
Ingredients: 1 fresh lily, 1 black fungus, 1 lettuce, 1 carrot, 2 slices of ginger, 2 cloves of garlic, appropriate amount of salt, and a little chicken essence;
practice
Prepare ingredients: Peel fresh lily, wash and drain; soak black fungus in advance and wash; peel and slice lettuce; peel and slice carrots; slice ginger and garlic for later use.
Heat oil in a wok, saute ginger slices and garlic slices until fragrant.
Add carrots, black fungus and lettuce in turn and stir-fry until raw.
Finally add in lily and stir fry quickly until the edge of the lily becomes transparent.
Add salt and chicken essence and stir fry evenly.
Twice-cooked pork with garlic sprouts
Twice-cooked pork with garlic sprouts is a traditional famous dish in Sichuan and Chongqing, belonging to Sichuan cuisine. The main raw materials are pork, garlic sprouts, etc. This dish is fragrant, spicy and delicious, with good color and aroma.
ingredients
Pork belly, garlic sprouts, soy sauce, chicken powder, onion, ginger, garlic granules, pepper, tempeh, rapeseed oil, rice wine, and Pixian bean paste.
practice
Heat the pot, hold the lean meat with your hands, make the pork skin stick to the bottom of the pot, take it out when the skin is golden brown, and scrape it under water.
Take a clean pot, pour enough water to cover the meat, add ginger and garlic slices, shallots and peppercorns and boil until fragrant.
Put the pork into the pot and cook until the chopsticks can penetrate, take it out, put it into the freezer of the refrigerator immediately, and freeze it for 3 to 5 minutes.
Cut the ginger and garlic into foam; cut the green garlic sprouts into horse ear-shaped pieces. Finely chop watercress and tempeh. Remove the pork from the freezer and slice thinly while it's cold outside.
Put oil in the wok, put the meat slices into the wok, add watercress, fermented fermented fermented bean paste, and rice wine and fry over medium heat until the meat slices are rolled into a nest shape. Push the meat to the edge of the wok, add the ginger and garlic and saute until fragrant.
Add sweet noodle sauce, soy sauce and chicken powder and stir fry until evenly flavored, depending on the situation to see if salt is added. Add the green garlic and fry until it breaks.
Garlic Fried Tofu
Cooking steps:
Heat oil in a hot pan, add millet peppers and minced garlic, stir fry until fragrant, add oil tofu, stir fry for a while.
Then add two tablespoons of soy sauce, one tablespoon of oyster sauce, an appropriate amount of water, one teaspoon of salt, and half a teaspoon of sugar, cover and simmer for 5 minutes.
Add a handful of parsley before collecting the juice and stir fry evenly.
Garlic Fried Tofu ~ A great meal, super fast home cooking, ready in 10 minutes.
Fried tofu like this is particularly delicious, simple and fast, and it is a home-cooked dish that is very suitable for novices in the kitchen.
Tip: Cut the oily tofu in half, so that it tastes better~
Steamed Rice with Fish Roe
Ingredients: 200 grams of rice, 50 grams of ginkgo, 50 grams each of lily, 30 grams each of Hongxi mushroom, burdock, okra, 20 grams of salmon roe, 20 grams of mushroom essence, 5 grams of salt
Practice: 1. Wash ginkgo and lily in water, wash Hongxi mushroom, remove the tail, scrape off the skin of burdock with the back of a knife, cut into shreds, blanch in a pot of boiling water, remove and drain.
Wash the okra, remove the stem and head, put it in a pot of boiling water and blanch it for a while, then use a food processor to break it up for later use.
Wash the white rice, put it into a rice cooker, add ginkgo, lily, Hongxi mushroom, burdock and seasoning, steam until cooked, and set out.
Transfer to a casserole, cook until the aroma is burnt, drizzle with okra puree and sprinkle with salmon roe.
Fried Pork with Bitter Gourd
Ingredients: bitter gourd, tenderloin, cooking wine, soy sauce, sugar, garlic, ginger, salt,
Practice 1. Thin slices of bitter gourd, add salt and mix well, prepare mashed garlic and ginger for later use.
Shred the tenderloin, add 1 tablespoon of cooking wine and 1 tablespoon of soy sauce, mix well and marinate for five minutes.
Heat the pan with cold oil, fry the meat over low heat, add a little sugar, and the shredded meat will change color and serve.
Leave a little oil in the pot, stir-fry the minced garlic and ginger, and stir-fry the bitter gourd slices.
Add the fried shredded pork and stir fry together, add a little salt before serving.
Pineapple Sweet and Sour Pork
Ingredients: pork tenderloin, green and red bell peppers, pineapple, starch, pepper, eggs, soy sauce, tomato sauce, cooking wine, flour, salt and pepper, oil, water, vinegar, salt, water starch
Practice: 1. Wash the green and red peppers, remove the seeds and cut them into small pieces of about 2cm. Pineapple is also cut into 2cm pieces.
Wash the pork tenderloin and cut it into small pieces of about 2cm.
Add pepper, salt and pepper, 1 tablespoon of cooking wine, 3 grams of starch and a little salt to the pork tenderloin and marinate for 20 minutes.
Add the beaten eggs to the meat and mix well. Probably only half an egg is needed, and the excess egg liquid is poured out.
Add a mixture of starch and flour to the meat, so that each piece of meat is evenly coated with flour.
Sift off the excess flour on the meat.
Add more oil to the pot and heat it up to 50% heat. You can throw a small piece of meat into it first, and small bubbles appear on the edge. Put all the tenderloin in the oil pot and deep fry over low heat. Be sure to remember to spread it out. I put it in pieces evenly
Oil pan. Take it out and fry for a minute. Drain the fried tenderloin and set aside.
Prepare a bowl of water, add soy sauce and tomato sauce and mix thoroughly. In addition, prepare a small bowl of water starch.
Pour the prepared sauce into the pot, without adding oil, bring to a boil. Then pour in the water starch and stir until thickened.
Put the fried tenderloin in the pot and let the sauce coat evenly. Add the chopped green and red peppers and pineapple and stir fry. Pour some vinegar along the sides of the pot before finally removing it from the pot.
Spicy Boiled Fish Nuggets
Main ingredient fish: one
Accessories Lettuce: 10; Mung bean sprouts: 10; Egg white: 50; Sichuan pepper: 3; Salt: 3; Chicken essence: 2; Pepper powder: 2; Starch: 2; Cooking wine: 2
Specific steps
first step
Cut the fish into thin slices, then marinate for 20 minutes with pepper, egg white, cooking wine, 5 slices of ginger, 3 pieces of green onion, starch and salt.
second step
Pour an appropriate amount of oil into the wok and heat it up, then add the remaining ginger slices, garlic slices, 1/2 of Chinese prickly ash and 1/2 of dried chili segments and saute until fragrant. After the fragrance comes out, add bean paste and stir-fry together.
third step
Then pour about 500 ml of water (about 1 bowl) into the pot, add the fish bones and fish heads and cook until it boils. After boiling, put the fish fillets in for 2 minutes, and add the remaining green onions. fire.
the fourth step
Put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put them in directly. If they are soybean sprouts, please blanch them in boiling water beforehand. In addition, I don't have a large container at home, so I use a casserole. Pack).
the fifth step
Pour all the blanched fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.
Step 6
Wash the wok, pour in more oil and heat it up, add the remaining half of the peppercorns and dried chili to sauté until fragrant, but be careful not to burn the dried chili
Step 7
Pour the spicy oil over the fish fillets, and then add the coriander.
Leek Duck Blood
Ingredients: leeks, duck blood, garlic, ginger, cooking wine, salt, pepper
Practice: 1. Cut the duck blood into 1 cm square pieces, blanch them in boiling water for later use, wash the leeks and cut them into sections.
Put the oil in the pot, heat it to 40% heat, add ginger and garlic slices and fry until fragrant.
Add the boiled duck blood, stir fry for 2 minutes over medium heat, add salt, pepper and cooking wine to taste.
Finally add the leeks, stir fry until they are broken and ready to serve.
boiled pork
Ingredients: Two-knife pork, sliced ginger, scallions, pepper, pesto, oil, Pixian bean paste, sweet noodle sauce, sugar, green garlic.
practice
Prepare the ingredients.
Wash the two-knife meat, put an appropriate amount of water, ginger slices, green onion, peppercorns in the pot. After the water boils, add the meat and cook for 7 minutes (about 10 minutes, you can pierce the meat with chopsticks), pick it up and use it Soak in cold water and drain.
Cut the meat into slices about 4cm wide, 5cm long and 0.3cm thick.
Cut the pesto into sections (this method of cutting, commonly known as horse ears).
Heat the wok, put a little oil, and fry the meat slices slightly until the meat slices are slightly curled and the oil comes out, commonly known as "Dengzhanwo" in Sichuan dialect (so that it will not be too greasy).
Add 1 tablespoon of Pixian bean paste, half a tablespoon of sweet noodle sauce, and red oil.
Add a little sugar and stir fry. Then add the minced garlic and fry till it breaks.
Scrambled Eggs with Asparagus and Fungus
Practice: 1. Wash the asparagus and cut them with an oblique knife. The fungus is soaked, washed and cut into small pieces for later use. After the eggs are broken, add a little salt and cooking wine. Put a little more oil in the hot wok, put the eggs in the wok for a few seconds, quickly stir with chopsticks to break up, and immediately cut off the heat and remove them for later use.
After the hot pan is oiled, add the chopped asparagus and fungus. Stir fry until almost broken, add salt and cooking wine and continue to stir fry. After frying until almost done, return the eggs to the pot, add the abalone juice and sugar to hang the flavor, continue to stir fry, and finally thicken.
After turning off the heat, add a little sesame oil and stir to cook.
Stir-fried Squid with Green Peppers
Practice: 1. Soak the squid three hours in advance, and soak it until all the squid is soft.
Tear off the purple membrane and hard bones on the back of the soaked squid, cut a flower knife on the side with the hard bones, and then cut into small pieces.
De-seed the green peppers and cut into small pieces, heat the wok with oil, sauté the ginger slices until fragrant, add in the squid and stir-fry until curled.
Add two tablespoons of stock water, oyster sauce, salt, monosodium glutamate and simmer for two minutes, then add green peppers and stir fry until they are cooked, and thicken.
Spicy Stir-fried Cabbage
Ingredients: 1 stalk cabbage, appropriate amount of oil and salt, 1 green onion, 2 slices ginger, 2 cloves garlic, 1 tablespoon Laoganma, 1/3 tablespoon rice vinegar, 1 tablespoon soy sauce
practice:
Peel off the cabbage leaves, wash them in clean water, remove and drain the water, be sure to drain the water, otherwise the frying will not be crispy and tender.
Tear the cabbage leaves into pieces by hand, chop the green onion, mince the ginger, and slice the garlic
Heat the oil in the pot, add the onion, ginger and garlic to saute until fragrant, add the cabbage, turn on high heat and fry quickly until the leaves are slightly soft and slightly translucent
Add salt, rice vinegar, light soy sauce, 1 tablespoon Laoganma, stir fry quickly with high heat, turn off the heat, and put it on a plate.
Fungus milk cabbage
Material: milk cabbage 400g, dried fungus 50g, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of green onion
practice:
Wash the milk cabbage and cut into pieces.
Soak the fungus, wash it and tear it into small pieces.
Put the lard in the pot and melt it.
Add onion and saute until fragrant.
Add in the milk cabbage and stir fry.
Add the fungus and stir fry.
Add salt and chicken essence and stir fry evenly.
Fatty Beef Rolls in Sour Soup
Ingredients: Beef Roll, Flammulina, Garlic, Onion, Salt, Vinegar, Pepper
practice:
Wash and drain Jinzhenru, pickled peppers, millet peppers, ginger and garlic mince, and chopped green onions for later use;
Heat oil in a hot pan, add minced ginger and garlic, pickled peppers, millet peppers, and sauce to fry until golden in the pan;
Add a large bowl of broth, after the fire is boiled, add a small amount of pickled pepper water, vinegar and salt to taste, so that the soup is sour and spicy;
Boil the enoki mushrooms until soft, and press out the bottom of the bowl;
Then add the beef slices and cook until discolored, and pour the soup into a large bowl with enoki mushrooms;
Sprinkle with minced garlic and chopped green onion. Take another oil pan and heat 2 tablespoons of oil until it is smoking and pour it on it.