A selection of 37 dishes to recommend
I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during 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 let's cheer for a wonderful life every day!
Fried Belly with Green Garlic
Ingredients: cooked pork belly, green garlic, green onion, dried chili, soy sauce, bean paste, cooking wine, sugar, soy sauce
practice:
Cut the pork belly into shreds, cut the green garlic into oblique sections, and cut the green onion into chopped green onions. Heat oil in a hot pan, add chopped green onion, dried chili, and bean paste, and fry over low heat until fragrant.
Put in the sliced belly, stir fry evenly and cook the cooking wine, then add umami soy sauce and a little sugar. Add the green garlic and fry it again until the green garlic is broken (the bean paste and soy sauce are added, so no salt is added).
Spicy Griddled Chicken
Practice: 1. Clean the chicken thigh and chop it into small pieces for later use. Peel the garlic, clean the dried chili and cut into sections, wash the celery and cut into sections, set aside.
Heat the oil in a pan. When the oil is hot, put in the cleaned and drained chicken pieces, fry until the surface of the chicken pieces is slightly charred, remove and drain the oil for later use.
Heat oil in a pot, add garlic and ginger slices and stir fragrant after the oil is hot, then add Chinese prickly ash and dried chili, add Pixian bean paste and stir fry until fragrant, continue to add fried chicken thighs, add cooking wine, oil consumption , sugar, salt and appropriate amount of water, simmer on low heat for 10 minutes, until the soup is thick, add celery and serve on a plate.
Pei Red Fish Fillet
Ingredients: 250 grams of mandarin fish, 50 grams of winter bamboo shoots, 25 grams of egg white, 13 grams of starch, 25 grams of pickled mustard, 10 grams of rice wine, 30 grams of lard, 1 gram of salt, and 1 gram of monosodium glutamate.
practice:
Cut the mandarin fish meat into 4 cm long pieces, and then cut them into slices with a width of 2 cm and a thickness of 0.1 cm.
Put the fish fillets in a bowl, add refined salt, egg white, monosodium glutamate, and sizing with 10 grams of wet starch (5 grams of starch plus water).
Pei red cabbage (pickled mustard) cut into the end.
Put the wok on high heat, put in the cooked lard, heat it to 40% heat, put the fish fillets in the wok, spread them apart, and remove them when the fish fillets turn white.
Leave the base oil in the wok, return it to the fire, put in the minced red cabbage and cooked bamboo shoots and stir-fry, cook the rice wine, add the clear soup, then put the fish fillets in the pot and boil, add monosodium glutamate, thicken with wet starch , drizzle with cooked lard and serve.
Potato Roast Chicken
Ingredients: 700 grams of fresh chicken; 10 pickled peppers; 1 tablespoon of soy sauce; 2 green peppers; 2 tablespoons of rice wine; 6 garlic; 2 green garlic sprouts; 5 tablespoons of rapeseed oil; 1 tablespoon of rock sugar; granules; 2 teaspoons of pepper powder; 2 tablespoons of Pixian watercress; 3 large pieces of pickled ginger
practice
Cut the pickled ginger and garlic into slightly thick slices, and cut pickled peppers, green peppers, and green garlic sprouts into sections.
Cut the potatoes into pieces and soak them in water to remove the starch.
After the chicken is washed, cut it into pieces.
Heat the oil in the wok, until the foam melts and slightly emit green smoke, let it cool, and then add rock sugar.
Fry over low heat until the rock sugar melts and starts to form reddish brown foam.
Immediately add the chicken and stir well, add soaked ginger, rice wine, star anise and grass fruit, stir fry for 5 minutes over medium and low heat, until the color changes.
Add half of the garlic slices, add bean paste and soy sauce and fry until fragrant.
Add the potatoes.
Pour water into the pot without covering the potatoes.
10.1 After boiling, cover and simmer over medium-low heat until potatoes can be pierced with chopsticks (about 8 minutes).
- When there is still half of the juice in the pot, put the other half of the garlic slices, pickled peppers, green peppers, and green garlic stalks and cook for 2 minutes.
Fried Chicken Gizzard with Chili
Practice: 1. Clean the chicken gizzards, cut them into thin slices, add minced ginger, red chopped peppers, and cooking wine to marinate for about 20 minutes;
Wash the long green peppers, remove the seeds and cut them into sections, and slice the onions, ginger and garlic;
Heat the oil in a hot pan. After the oil is hot, add pepper, ginger, green onion and garlic to fry until fragrant;
Put the marinated chicken gizzard slices and stir-fry until broken;
Sweet and Sour Fish in Tomato Sauce
Ingredients: carp, corn, garlic sprouts, diced carrots, ginger, chives, flour, starch, Heinz ketchup, sugar, balsamic vinegar, water starch
practice
One carp, clean it, remove the tendons from the carp. Start from the end of the head, tilt it at an angle of about 45 degrees, put a knife on the fish, and then slice it at a distance of about 3 centimeters, and finish the slice.
Put the fish with a good knife into a larger plate, spread a layer of cooking wine and salt evenly, then add chopped ginger and scallion, and marinate for half an hour to remove the fishy smell and taste.
Mix the flour and starch together, add a little water, and stir into a bowl of thick batter. For the marinated carp, remove the onion and ginger, and evenly hang the batter on both sides.
Fry in hot oil until the skin is set, then turn to medium heat and deep-fry, and then fry again on high heat until the outside is crispy and the inside is tender, remove and drain the oil and put it on a plate.
Boil a little water in a pot, add corn, carrots and garlic sprouts once, blanch until they are broken, remove and set aside.
Sauce: Pour about five tablespoons of Heinz tomato sauce, add sugar and balsamic vinegar, and stir well.
Add a little oil to the pot, pour in the sauce and stir-fry on low heat until it bubbles up, add a little water and starch to thicken it. Pour in the diced vegetables that have been blanched in water, mix well, turn off the heat and pour in a few drops of clear oil.
Sweet and Sour Bitter Gourd
Ingredients: bitter gourd, red pepper
practice:
Cut the stalks of bitter gourd in half, remove the seeds, wash, cut into thin slices and marinate with a little salt to remove the moisture; cut red peppers into small pieces.
Heat oil in a wok, pour in bitter gourd slices and fry for 2 minutes over high heat. Set aside.
Heat a little oil in another pot, add minced ginger and chili, and sauté until fragrant. Pour in the fried bitter gourd slices, drizzle with a little soy sauce, salt, sugar, and vinegar. Stir fry for 2 minutes and serve.
three fresh
[Ingredients required] 1 long eggplant, 2 green peppers, 2 potatoes, 2 spoons of starch, proper amount of salt, proper amount of raw soy sauce, proper amount of dark soy sauce, 1 spoon of oyster sauce, and proper amount of sugar
[Preparation steps] 1. Peel the potatoes, cut them into hob blocks, cut the eggplants into hob blocks, and cut the green peppers into small pieces and set aside for later use.
Stick the dry starch on the eggplant surface, put a spoonful of dry starch into the cut eggplant, and mix well with your hands, so that the surface of the eggplant adheres to the dry starch, which can reduce the oil absorption of the eggplant.
Put more oil in the pot. After the oil is hot, fry the eggplant for about 3 minutes, the potatoes for about 5 minutes, deep-fry until golden brown, and the green peppers for about 10 seconds. Then remove the oil control.
Make a sauce: prepare a small bowl, put half a bowl of water, three spoons of light soy sauce, two spoons of oyster sauce, one spoon of dark soy sauce, one spoon of sugar, one spoon of starch, a little salt, and stir well.
Put a little oil in the pot, heat the oil, add garlic and saute until fragrant, pour in the sauce, then pour in the fried vegetables, stir well, and then collect the juice over high heat.
cold three silk
Practice: shred potatoes, carrots, and cucumbers. After shredding the potatoes, soak them in water to prevent them from turning black. When the water in the pot boils, add the shredded potatoes and blanch. After the shredded potatoes are blanched, add the shredded carrots and blanch them quickly, then put them in cold water. Three shreds that control the moisture, add minced garlic, sesame oil, vinegar, and salt. Pour an appropriate amount of oil into the pot, add the peppercorns and fry until fragrant, remove the peppercorns, pour the oil into the vegetables and mix well.
Cold black and white binaural
Materials: black fungus, white fungus, 1 dried red pepper, 1 clove of garlic, vegetable oil, salt, sugar, soy sauce, vinegar, chicken essence
Practice: 1. Wash the black fungus and white fungus separately, pick them into small buds by hand after soaking,
Pour the black fungus and white fungus into boiling water and cook for 1-2 minutes, pick up the ice water and drain the water;
Cut the dried red pepper into shreds, chop the garlic into pieces, put them in the hot oil pan and sauté quickly, turn off the heat;
Put the black and white fungus in a bowl, add salt, sugar, chicken essence, a little soy sauce, vinegar, and pour the sauteed oil, mix well.
It can also be mixed in advance and put in the refrigerator for better flavor when eaten.
Pickled pepper lotus root
Ingredients: 1 lotus root, 4 red pickled peppers, 2 green pickled peppers, 1 green pepper, 1 piece of pickled ginger, appropriate amount of cooking oil, about 2g salt, 1 teaspoon vinegar
practice
Prepare the ingredients, cut the lotus root into thumb-sized cubes, cut the green peppers and pickled peppers into pieces and small pieces, and shred the pickled ginger;
After the pot is hot, pour in the cooking oil. After the oil is hot, add the pickled pepper and pickled ginger and stir-fry together;
Stir fry until fragrant, add lotus root diced and stir fry together;
Stir fry until the surface of the diced lotus root changes color, add balsamic vinegar and stir fry evenly, add green pepper and salt, stir fry and turn off the heat and serve;
roasted pigeon
Practice: 1. Slaughter the pigeon to remove the hair, take out the internal organs from the buttocks, clean it, control the blood and water, rub the pigeon body with salt, monosodium glutamate, onion, ginger, cooking wine, green pepper and pepper, and then stuff these ingredients together. Put it in the belly of the pigeon, pin it with a duck pin, and marinate overnight.
- Bring the brine to a boil, put the marinated pigeon in the pot, boil it on low heat for 15 minutes, then turn off the heat and cover and simmer for 30 minutes until it tastes delicious. When ordering, remove it and change the knife.
Green chili pepper brine:
Put 400 grams of oil in the pot, add green onions, more Hunan specialties on the website of Hunan cuisine chef Tang Jie, 200 grams of ginger and 1000 grams of green pepper, pepper, an ordinary stewed chicken spice bag, stir-fry until fragrant, cook 100 grams of white wine gram, pour in 10 pounds of clear soup and 150 grams of salt and cook for 15 minutes.
After 20 pigeons have been marinated in the brine, it needs to be boiled again. After skimming off the surface foam, add 1 catties of fresh green peppers and pepper for use.
Thai-style appetizers with hot and sour pork knuckles
Main ingredient: pork knuckle
Ingredients: Fresh Lemongrass, Ginger, Onion, Thai Chutney, Parsley, Onion, Lemon, Cherry Tomatoes
Seasoning: white vinegar, salt, flavor powder
Make:
After cleaning 1 pig's hand (about 800 grams in total), cut it in half in the middle and set aside.
Add 2kg of water to the pot, add 150g of white vinegar, blanch the pork trotters, and then rinse with cold water.
Add 2 kg of water to the pot, add 3 fresh lemongrass, 80 grams of ginger, 50 grams of onion, 10 grams of salt and flavor powder, and simmer for 2 hours on low heat (the skin can be pierced, but not overcooked), Remove and chill in ice water.
Remove the main bone of the pig's hand, cut it into small pieces, pour in 80 grams of Thai hot and sour sauce, 20 grams each of parsley and onion, mix with the pig's hand, then put 2 slices of lemon and half of the cherry tomatoes on a plate. Can.
The essential:
Be sure to choose imported frozen pork knuckles, because imported frozen pork knuckles have less taint and the meat is whiter without congestion. When cooking, adding lemongrass to remove the smell of pork knuckles can make this dish more fresh and chewy.
Thai Chutney:
Combine 100 grams each of garlic, dried shallots, fish sauce, green chili, 5 grams of lemon leaves, 250 grams of 9-degree rice vinegar, 200 grams each of Gengjia lemonade, red pepper, 50 grams each of sugar, chef's flavor powder, and coriander stems Grind with a mixer.
Fried bean sprouts with noodles
Practice 1. Soak the bean sprouts in salt water for 15 minutes and then control the water. Choose the leeks, wash them and cut them into pieces, slice the garlic, wash the dried peppers and remove the seeds for later use;
Cook the sweet potato vermicelli, remove the water and set aside, shred the tenderloin, add 2 grams of salt, 5 grams of organic soy sauce, 2 grams of starch and 5 grams of cooking wine, mix well and marinate for 20 minutes;
After the pan is heated, put a little more peanut oil, and quickly fry the marinated shredded pork, then put it out for use;
Use the remaining oil at the bottom of the pot to sauté the garlic slices and dried peppers until fragrant;
Add the processed bean sprouts, add 3 grams of salt, and stir-fry over medium heat until the bean sprouts are broken;
Add the cooked sweet potato vermicelli, add 10 grams of organic soy sauce, 3 grams of dark soy sauce and 150 ml of hot water, mix well and cook for 2-3 minutes until the soup is absorbed by the vermicelli;
After the noodles are tasted, add the fried shredded pork and chives and mix well;
Fish and Mushroom Stuffed Meatballs
Ingredients: 10 shiitake mushrooms; 30 grams of soaked red pepper, minced ginger, 20 grams of minced garlic, appropriate amount of chopped green onion; seasoning of cured meat filling: 150 grams of meat filling, salt, cooking wine, soy sauce, minced ginger, chicken powder, water , starch and sesame oil in appropriate amounts; sweet and sour sauce: 20 grams of sugar, 15 grams of vinegar, 15 grams of soy sauce, and 10 grams of cooking wine; appropriate amount of water and starch
practice:
Peel the meat before, slice and chop finely, add a little salt to the meat filling, add an appropriate amount of cooking wine, soy sauce, and minced ginger, mix well to taste, add an appropriate amount of water in batches to stir, add an appropriate amount of starch, continue to stir and sizing, and finally add Mix some sesame oil and set aside.
Pickled minced pepper, minced ginger and garlic, chopped green onion for use, all sweet and sour sauce seasonings are mixed into a bowl, water starch is used at the end, and mushrooms are thick and round. After rinsing, soak them in salt water for a few minutes and then rinse.
Add a little salt to the boiling water, blanch the mushrooms for two minutes, put the meat filling into balls and put them in the mushrooms, steam over water, and steam for 10 minutes after the water is boiled. Decant the water for steaming the mushrooms and keep them for later use. Arrange the mushrooms according to the size of the plate. a bit.
Pour oil in a hot pan, add minced ginger and fry a few times over low heat, add minced garlic and stir-fry until fragrant, add in pickled peppers and stir-fry until the oil is red and fragrant, pour in sweet and sour sauce and push well, pour in water for steaming mushrooms, and finally Add water starch to thicken, pour it on the meatballs, and sprinkle with chopped green onion.
Shrimp Fried Zucchini
Material: zucchini, green onion, dried shrimp, cooking wine, salt, chicken essence, starch, sesame oil
practice:
Wash the zucchini and cut into thin slices, and shred the onion;
Put oil in a hot pot, stir fry chopped green onion after the oil is hot; add zucchini slices, stir fry over high heat until slightly soft; add shrimp skin, stir fry evenly, add cooking wine to remove the fishy smell of shrimp skin;
After the zucchini is broken, add soy sauce and stir fry evenly. Before serving, add salt and chicken essence to taste;
Thicken and turn off the heat, pour sesame oil and serve.
double-cooked meat
Ingredients: 150g pork belly, 2 stalks of green garlic, 2 stalks of celery, 1 small piece of green onion, 1 piece of ginger, 1 star anise, 10 peppercorns, 2 cloves of garlic, 20g of Pixian bean paste, 5g of tempeh, 5g of sugar, 5ml of soy sauce, cooking wine 10ml, oil 10ml.
practice:
Wash the green garlic, celery and green onion and cut them into small pieces, chop the garlic and slice the ginger.
Minced Pixian bean paste and tempeh,
Pour enough water into the pot, add pork belly, green onion, ginger slices, star anise and peppercorns, bring to a boil over high heat, then turn to low heat and cook for about 10 minutes, until the meat is fully cooked, use chopsticks to poke the center of the meat without blood and water out. First let the meat soak in the original soup for 20 minutes, then take it out and let it cool, cut it into slices about 7 cm long and 3 mm.
Pour a little oil into the pot, add the pork belly and stir-fry the oil until the edges are slightly yellow. When the meat pieces are curled, move the meat to one side of the pot.
Add minced garlic and saute until fragrant, then add Pixian bean paste and tempeh to fry red oil, put the pork belly back in the middle, add cooking wine and sugar, mix well and stir fry evenly.
First add the celery and stir fry for a few times, then add the garlic and stir fry until it is broken, add soy sauce to taste and stir well.
steamed tofu
Material: 1 piece of tofu, minced green onion, appropriate amount of minced garlic, 5ml of raw soy sauce, 5ml of oyster sauce, 5ml of sesame oil, 10 dried red peppers (if you don't want spicy food), 2 pcs
practice:
Cut the tofu into small cubes, the thickness should not exceed one centimeter, and put them on a plate to shape
Put the prepared tofu into the steamer, put cold water, bring to a boil, and then steam for 5 to 7 minutes
Take out the steamed tofu, pour out the excess water in the plate, add soy sauce, oyster sauce, sesame oil and salt, chopped green onion and minced garlic
Take another frying pan, put less oil, add Chinese prickly ash and dried chili, fry on low heat, pour the oil directly on the chopped green onion and minced garlic, and release the fragrance instantly! Before pouring the hot oil, you can remove the peppercorns and dried peppers, and eat them cleanly.
Shrimp balls in vinegar
The surface of the ice-cold shrimp balls is drizzled with a spoonful of sour and slightly spicy vinegar sauce, which is refreshing, delicious and very appetizing.
Vinegar Sauce Batch Production
Put 500 grams of garlic into a blender and smash it, add 2 kg of mineral water to soak for about 1 hour, drain the garlic residue, and reserve the garlic water for later use.
Put the base oil in a clean pot, add 60 grams of rock sugar and fry it until it becomes sugar-colored, add 4 kg of Taibai Mountain Spring Water Vinegar (the spring water has a strong acetic acid taste and needs to be boiled and neutralized), let it cool after the fire is boiled, and pour in the spicy fresh dew 3 bottles, 2 bottles of Lee Kum Kee Soy Sauce, 1 bottle of Knorr Fresh Dew, 1 bottle of Donggu Yipin Fresh Soy Sauce, half a bottle of Maggi, 1.5kg of Shuita Mature Vinegar, 800g of Zhenjiang Balsamic Vinegar, stir well, add green onions, shredded onions, 300 grams each of Thai peppers, 200 grams each of ginger and carrot slices, 100 grams each of wild pepper and coriander segments, soak in the refrigerator for 20 hours, so that the fragrance of the vegetables can fully penetrate, remove the slag, pour in the garlic water, and stir Evenly, put it in the refrigerator to refrigerate, and take it as you use it, and the storage time should not exceed seven days.
Production process
Wash 300 grams of shrimp, marinate with cooking wine and pepper for 20 minutes, blanch and soak in ice water for 20 minutes, remove and place on a plate with onion rings, pour 100 grams of homemade vinegar sauce, sprinkle with red pepper rings 10 grams, 5 grams of chopped chives.
Fish and Seafood Family Portrait
Ingredients: Conch, sea sausage, shredded cucumber, shredded onion, coriander, red pepper, homemade juice.
Method:
Wash the conch, cook it, take the meat, open one for two;
Wash the sausage, cook it, and cut it into oblique sections;
Mix the conch meat and sea sausage with the sauce, pour it into a plate with shredded cucumber and shredded onion, and garnish with parsley and red pepper.
Comments: Conch meat and sea sausage show a complex taste of sour, sweet, fresh and salty under the infiltration of the sauce, and the red pepper granules bring a slightly spicy stimulus, which is addicting.
The recipe for the sauce: sugar, old vinegar, soy sauce, salt.
Fish-flavored shredded pork
Ingredients: 300 grams of pork tenderloin, 1 green pepper, 1/4 carrot, 1/2 winter bamboo shoot, 6 black fungus, seasoning for cured meat (5ml soy sauce, 5ml cooking wine, 20ml water starch), fish sauce (5ml soy sauce, 15ml vinegar, 45g sugar, 1g salt, 20ml water starch), 80ml salad oil, appropriate amount of onion, ginger, minced garlic, 4-5 Sichuan pickled peppers
practice:
Cut the pork tenderloin into thin shreds, marinate with marinade seasoning for ten minutes.
Cut green peppers, carrots, and winter bamboo shoots into shreds, soak the black fungus until soft, wash and cut into shreds for later use.
Prepare the fish sauce for later use, mince the onion, ginger, and garlic for later use, and mince the chili for later use.
Put enough oil in the pot. When the oil is 60-70% hot, add the shredded pork and quickly slide it over high heat until it turns white. Set it out for later use.
Put a little oil in the pot, add onion, ginger, minced garlic and fry until fragrant, add hot and spicy pepper and fry red oil.
Add carrots, winter bamboo shoots and fungus and stir-fry for 2 minutes. Add in peppers and stir-fry evenly.
Add in the fried shredded pork and quickly stir fry evenly.
Pour in the fish sauce and quickly stir fry evenly.
Sweet and sour pork ribs
Ingredients: Ribs 500g
Practice: 1. Boil 500 grams of small row of water for 30 minutes, the broth can cook noodles, don't pour it out.
Marinate with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar (not white vinegar) for 20 minutes.
Take out, wash and control the water for later use, fry until golden brown, do not put too much oil, you can save oil, as long as you turn over frequently.
Put the pork ribs in the pot, the water to marinate the pork ribs, and three tablespoons of sugar (be bold, put sugar, three tablespoons, don't be afraid of too much). Bring half a bowl of broth to a boil, add half a teaspoon of salt to taste.
Simmer on low heat for ten minutes to collect the juice. When collecting the juice, add a tablespoon of balsamic vinegar at the end, and the sweet and sour taste will come out. Sprinkle chopped green onion and sesame seeds, and a little monosodium glutamate.
Stir-fried Enoki Mushrooms
Practice 1. Cut off the roots of the enoki mushrooms
Wash with light salt water
Green pepper carrots shredded
Put water in the pot. After boiling, put the enoki mushrooms in the blanching water for one minute
Carrots and green peppers are also randomly removed from the water
Put the three ingredients in the pot for later use
Put salt and spiced noodles in the seasoning bowl. pepper. Very fresh, vinegar, sugar, coriander, sesame sesame oil are made into seasoning
Put the enoki mushrooms, carrots and green peppers in a bowl or a mold of your choice.
Then buckle it upside down in the plate
Steamed Pork Ribs with Taro
Ingredients: 500 grams of pork ribs, 300 grams of taro, 1 garlic, 1 piece of ginger, 3 shallots, 1 spoon of sugar, 1 spoon of peanut oil, a little white pepper, and a little rice wine.
Practice: 1. Material processing: slice ginger, cut shallots, peel and cut taro into pieces (small pieces are easy to cook).
Ribs processing: Chop the purchased ribs into small pieces, wash them with water, and drain the water. Prepare a large bowl and place the ribs in the bowl. Add half a spoon of white sugar (to improve freshness), half a spoon of peanut oil (to make the pork ribs smooth and tender), add a few slices of ginger (to remove fishy smell), stir well, and put it in the refrigerator for 3-4 hours. 15 minutes before steaming out of the refrigerator. Add 1 teaspoon pepper, minced garlic, and rice wine, stir, and add 1 tablespoon soy sauce to taste. Lastly, sprinkle with starch water and mix well. The purpose of the starchy water is to lock the flavor and moisture in the ribs.
Prepare a plate and spread the taro on the plate. Boil a pot of water and steam for 10 minutes.
After 10 minutes, open the lid and spread the marinated ribs on the surface. Turn on high heat and continue to steam for 15 minutes.
Steam well after 15 minutes, take out of the pan, sprinkle with chopped green onion, drizzle with hot oil, and pour in soy sauce to taste. Stir evenly
Pickled pork skin
Ingredients: 300 grams of pork skin, fifteen pickled peppers, four millet peppers, a little green onion, a shallot, a little ginger, four cloves of garlic, a little sesame oil, some vinegar, two tablespoons of soy sauce, a little salt, a little angelica, A little cinnamon powder, a little cooking wine
practice:
Prepare the pork skin and wash the pork skin.
Put the pork rind into the pot and cook for 4 minutes. Remove it.
Use a knife to scrape off excess oil and hair from the cooked pork skin and cut into strips.
Cut the onion into sections, and cut the ginger into slices.
Add water to the pot, turn on the fire and put the cut pork skin into the pot, then add the onion, ginger, garlic, star anise, cinnamon powder, angelica, and cooking wine and cook for 30 minutes.
In the process of cooking the pig skin, put the pickled peppers and millet peppers into a small bowl, and pour some water for the pickled peppers into the small bowl.
Take out the cooked pork skin and rinse it with cold water.
Pour the chilli and water in the small bowl into the pork rind, then add the soy sauce, vinegar, salt, sesame oil, and mix well.
Put the mixed pork rind into the lunch box, cover it, put it in the refrigerator to soak overnight, the taste of the pickled pepper will be even better.
After the pig skin comes out, add chopped green onion and mix well.
Fresh dew pepper soy sauce with mussels
Ingredients: Main ingredients: add a mussel (750 grams), 5 grams of fresh peppers, 2 grams of shredded green onions, and 2 cherry tomatoes.
Accessories: 30 grams of yellow pepper.
Seasonings: 10 grams of Knorr Sea Taste Fresh Dew, 3 grams of chicken powder, 5 grams of Knorr Fresh Dew.
practice:
Wash the mussels, remove the coat with flying water, then cool with ice water, slice into thin slices and then remove the coat with ice water to cool;
Use Knorr Sea Dew, Knorr Chicken Powder, and Knorr Fresh Dew to make a mixed sauce, put the mussel slices into the mixed sauce, stir well, 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 slash with black vinegar sauce on the plate, and add the mixed mussels for decoration.
Casserole with Braised Pork
Material: pork belly, green onion, ginger, star anise, cinnamon, bay leaf, rock sugar, dark soy sauce, light soy sauce
practice:
Wash the pork belly, cut it into pieces, put it in water, add cooking wine and soak for 10 minutes.
Pour the pork belly into the pot with water, boil it, blanch the scum, remove and wash it for later use.
Put the pork belly in the pan without oil, fry it on low heat until it turns yellow and the oil comes out, put the meat to one side, and put the onion and ginger in the pan.
Add light soy sauce and dark soy sauce and stir fry evenly, add boiling water, cover the meat, add star anise, cinnamon, and bay leaves, simmer for 5 minutes, turn to low heat and simmer for 1 hour, pour into a casserole, and reduce heat to soup The juice can be thick.
Sweet and Sour Chopped Pepper Eggplant
Ingredients: eggplant, chopped pepper, glutinous rice, balsamic vinegar, oil, salt, chopped green onion, a little monosodium glutamate
practice:
Cut the eggplant in half, and mark the surface with a diamond-shaped flower knife.
Put it in the oven and bake at 180 degrees for 20 minutes.
Arrange the grilled eggplants on a plate.
Heat oil in a wok, add chopped pepper and fry until fragrant.
Add glutinous rice and stir-fry until fragrant, add balsamic vinegar and stir-fry well.
Add sugar and vinegar according to your own taste.
Add salt and a little monosodium glutamate to taste, drizzle on the eggplant and sprinkle with green onion.
Fried Pork with Lily
Ingredients: 200 grams of pork tenderloin, 160 grams of fresh lily, 1 gram of celery, refined salt, 50 grams of tomato sauce, 100 grams of sugar, 100 grams of fruit tea, a little water, 15 grams of water starch, 1 egg white, 500 grams of salad oil gram.
Practice: 1. Wash the tenderloin, cut into thin slices, add refined salt, cooking wine, egg white, water starch and mix well, wash the fresh lily, and slice the celery.
- Heat the wok, pour in the salad oil, cook until 60% hot, put the meat slices in the pulp, fry until light yellow, remove and drain the oil; heat the hot pot, add the base oil, fry the tomato sauce for a while, add the fruit tea , sugar, a little water, boil until saccharified, thicken thinly, heat 50 grams of oil, pour in lily, celery, and sliced meat, turn it over evenly, and serve.
fried squid
Ingredients: 500g squid, 1 green and red pepper each, 1/3 onion, appropriate amount of ginger and spring onion, 1 tablespoon of oyster sauce, 1/2 tablespoon of dark soy sauce, 1/2 teaspoon of sugar, 1/3 teaspoon of salt
practice:
When buying squid, ask the boss to kill the squid, then cut off the head and eye of the squid, tear off the film on the squid, and pull out the squid bone for use.
Cut the squid claw in half, cut the squid tube, then flatten it, cut it with a diamond-shaped flower knife, cut the flower knife and then cut it into small pieces for later use.
Put an appropriate amount of water in the pot. After the water boils, pour in all the cut squid, cook for 30 seconds, and then the squid is curled and then drained and set aside.
Put an appropriate amount of oil in the pot, add the scallions and peppers and stir-fry until the peppers are broken, then pour in the squid and stir-fry. Add 1 tablespoon of oyster sauce, a pinch of salt, dark soy sauce, and half a teaspoon of sugar, stir fry evenly, and serve immediately.
Spicy Pepper Chicken
Materials: 3 yellow chicken, 1 pumpkin, 200 grams, green bamboo shoots, 1 flower pepper, 100 grams (5g) boiled water 500ml
practice:
After washing the peppers, soak them in water for 30 minutes, then pour out the water, and then pour in water and soak for 30 minutes.
After the three yellow chicken is gutted and washed, cut into small pieces and drain. Peel the pumpkin and cut it into small pieces. Peel the green bamboo shoots and cut them into small pieces. Slice the onion. Ginger slices.
Pour oil into the pot, when it is 70% hot, add onion and ginger to saute until fragrant, add chicken pieces and keep stirring with a shovel. After frying for about 5 minutes, add fresh peppers and dry red peppers and continue to stir-fry 2 minutes.
Pour in Laoganma tempeh chili sauce, sugar and salt, stir evenly, pour in boiling water (the water is at the same level as the ingredients), cook on high heat for 5 minutes, pour in the pumpkin pieces and green bamboo shoots, stir well, continue to cook for 5 minutes, wait for the soup The juice can be dried slightly
Stir-fried Pork Belly
Ingredients: 150 grams of pork belly; green pepper; red pepper; ginger; garlic; onion; five-spice powder; cooking wine; chicken powder; soy sauce; sugar
practice
Wash the pork belly and cut it into thin slices, cut the green and red pepper into circles, slice the ginger and garlic, and cut the onion into sections
Put the oil in the hot pan, add the pork belly and stir-fry until the pork is out of oil
Add two teaspoons of cooking wine, stir well; add two teaspoons of soy sauce, stir well
Add ginger and garlic, stir fry until fragrant, add green and red peppers, stir well
Add the right amount of salt, chicken powder, five-spice powder, sugar, stir fry for about 2 minutes, add the shallots and stir well, then take out
Chili Chicken
Ingredients: chicken breast, starch, soy sauce, cooking wine, green and red peppers, onion, ginger, soy sauce, oyster sauce, oil, salt, chicken essence
Practice: 1. Dice the chicken, add starch, soy sauce, cooking wine and marinate for 20 minutes;
Dice green peppers and red peppers; chop green onions and shred ginger;
Put oil in a hot pan, deep-fry the marinated chicken until golden brown and cooked. Remove from oil.
Leave the bottom oil in the pot, add the shallots and ginger to saute until fragrant, then add red and green peppers, stir fry evenly, add soy sauce and oyster sauce to color, add the chicken diced into the pot and stir fry for a few times; add salt and chicken essence to taste, Ready to serve.
Sweet and Sour Pork
Ingredients: tenderloin, starch, eggs
step:
beat eggs into a bowl;
Wash and slice the meat, put it in the egg liquid, add water, starch and flour to make it evenly;
Wash and mince onion and ginger;
Put cooking wine, sugar, balsamic vinegar, salt, green onion, ginger, starch, and broth in a bowl to make a sauce;
Put oil in the pot, heat it to 50% heat, put in the meat slices, fry until crispy, remove and drain the oil;
Leave the bottom oil in the pot, cook the gravy, pour in the meat slices, stir well, and drizzle with sesame oil.
Sizzling Hakka Tofu
Production Method:
Change 300 grams of old tofu into a 4 x 2 cm clip blade; beat 2 eggs evenly, and fry them into egg skins; 100 grams of pork belly stuffing, add 30 grams each of minced celery, minced carrots, and minced sandwiches with ham and sausage , add 3 grams of salt, 2 grams of monosodium glutamate, and 2 grams of pepper, and mix well to make a filling. Add the filling to the tofu slices with a knife.
Roll the sandwiched meat-filled tofu with egg skin in turn, and stick with 10 grams of cornstarch at the interface.
Put 500 grams of salad oil (about 80 grams) in the pot and heat it to 60% heat, add the rolled tofu rolls and fry until golden brown, remove and drain the oil, and put them into the iron with 30 grams of onion rings at the bottom in the board.
Leave 25 grams of oil at the bottom of the pot, add 3 grams each of chopped green onion, ginger slices, and minced garlic to fry until fragrant, add 15 grams of chili sauce, 8 grams of cooking wine, and 300 grams of clear soup to taste, use 6 grams of wet starch before serving Thicken and pour over tofu.
Bitter Gourd with Eggplant Sauce
Material: eggplant, bitter gourd, green and red pepper, garlic,
practice:
Wash and cut the eggplant, bitter gourd and chili separately, and dice the garlic. Heat oil in a pan, saute garlic until fragrant. Pour in the eggplant and fry until the eggplant is translucent.
Pour in the bitter gourd and stir fry until soft. Add green and red peppers, add salt and stir fry. Put about two tablespoons of water, add in soy sauce, oyster sauce, chicken powder, stir well and serve.
Sauce-flavored tenderloin
Ingredients: pork tenderloin, cooking wine, egg white, starch, bean paste, chopped green onion, sugar, dark soy sauce, chicken essence.
practice:
Cut the pork loin into shreds, add cooking wine, egg white and starch to mix well.
Put bean paste, chopped green onion, and a spoonful of sugar in a bowl, add an appropriate amount of dark soy sauce, chicken essence, and water, and mix thoroughly.
Put the base oil in the pot, add the tenderloin shreds, and stir fry over a low heat.
When the shredded pork changes color, pour in the prepared sauce and reduce the heat to collect the sauce.
Sprinkle with chopped green onion