A week's meal recipe, with meat and vegetables, balanced nutrition, the more heated it is, the more delicious it is, it is better than takeout

Jul 18, 2022

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Monday: Three Juice Chicken Wings + Pearl Balls

This braised chicken wing is really suitable for bringing rice. The more the chicken wings are heated, the more delicious it is. After the soup is heated, the bibimbap is a perfect match.

Ingredients: 1000 grams of chicken wings, 1 green pepper and red pepper, 1 carrot, 2 potatoes, 1 sweet potato, half an onion, 100 grams of parsley, 2 spoons of sweet noodle sauce, 2 spoons of oyster sauce, 2 spoons of tomato sauce, 2 soy sauce spoon, 1 spoon of honey, 2 heads of garlic, 1 piece of ginger, 2 spoons of salt, 2 spoons of cooking wine, 2 spoons of rice wine, 1 spoon of pepper, 20 grams of butter, 20 grams of peanut oil

Clean the chicken wings, wash all kinds of vegetables, peel and peel the garlic into garlic cloves, slice ginger, and shred 30 grams of onions.

Marinate the chicken wings with 1 teaspoon of salt, 25 grams of ginger, 30 grams of onion, 1 teaspoon of pepper, and 2 teaspoons of cooking wine for 30 minutes.
Put the sweet noodle sauce, oyster sauce, tomato sauce, honey, and soy sauce into a bowl, and stir with a spoon to form the sauce.
Peel potatoes, carrots, and sweet potatoes and cut them into hob pieces. Cut the remaining onions into pieces, cut parsley, and cut green and red peppers into slices.
Heat the pot, add vegetable oil and butter, cook until 50% hot, add onion, ginger, garlic cloves and fry until fragrant, then add carrots, potatoes, and sweet potato pieces and fry for a while.
Then put the marinated chicken wings into the pot, the marinated seasonings are also put in, add half a small bowl of water to the pot, then pour the prepared sauce into the pot, use a shovel on the chicken wings Cover the pot well, turn to low heat and simmer for 20 minutes.
Finally, add parsley, green and red pepper flakes and stir-fry evenly.

Pearl balls

Ingredients: a small section of lotus root, a small piece of pork, a moderate amount of glutinous rice

Cut the pork into small pieces, and then use a meat grinder to make minced meat;

2.1 Summary After peeling the lotus root, rub it directly with a planer into lotus root paste. The meatballs produced by doing this are more delicate and more like meatballs that eat whole meat;

After rubbing, pour all the pork into a large bowl, add a handful of onion and ginger to taste, then a spoonful of salt, half a spoonful of sugar, a little chicken essence and pepper, a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of Spoon the starch, and finally knock an egg, stir for a while to make the meat filling firm, so that the meatballs are not easy to spread when cooking, there is water in the lotus root paste, the meat filling will be a little thin, but it doesn’t matter;
Now let’s pinch the balls, put the pinch balls directly into the glutinous rice that has been soaked for 1 hour in advance, roll it around so that the balls are covered with glutinous rice, and then put them directly into the plate, the white and fat pearl balls are also it is done;
Then steam in the pot, and the pot can be served for 40 minutes on high heat;
The pearl balls have been steamed, and I smell the fragrance when I open the lid. I feel that I can eat several in one go, which is really too greedy;

Tuesday: Steamed loofah + sweet and sour lotus root

Ingredients: 2 loofahs, 1 Longkou vermicelli, 2 sausages, 1 dried shrimp, chopped green onion, soy sauce, sesame oil

1 Longkou vermicelli, soaked in warm water until soft. Do not boil water, otherwise it will be soaked and cooked, it will rot, and the taste will not be delicious. Soak this vermicelli with warm and cold water.
A handful of dried shrimp, also soaked in warm water. The small shrimps do not need to be processed after soaking. The larger ones can be cut smaller with scissors after soaking. Shrimp is mainly fresh here.
Two loofahs, peeled and cut into small pieces, cut in half and then cut in half, and cut into such small long strips. If you are afraid of oxidation and blackening, you can add water and soak it. If you can do it right away, you don't need it.
Slice sausage 2 into two pieces, set aside after cutting. I prepared a sweet and savory one each, depending on personal taste. Some use Cantonese-style sweet sausages, and some use our southern Chinese sausages, so I just used one.
Then chop some chopped green onion for later use.
Then we prepare a plate, first lay the soaked vermicelli, then put the loofah, sausage, and dried shrimp.
Finally, simply adjust the flavor, adding soy sauce and sesame oil is enough. The sausage, shrimp, and soy sauce are all salty, so there is no need to add salt.
Boil water in a pot, pour the water into the loofah, and steam for 15 minutes on high heat. The loofah is steamed, which is not only simple, but also retains 100% of the original taste of the ingredients, making it more delicious and healthy to eat.
After the pot is out of the pot, add some chopped green onion and you can eat it.

The delicious steamed loofah is ready, the loofah tastes fresh and tender, the fans taste salty and delicious, and it is refreshing and not greasy at all.

Sweet and sour lotus root

Ingredients: lotus root, 1 spoon of dark soy sauce, 2 spoons of white vinegar, 3 spoons of sugar, 1 spoon of salt, 1 spoon of starch, appropriate amount of water, appropriate amount of chopped green onion

Peel the lotus root, cut it into small pieces, blanch the lotus root in water first, remove it after boiling, and then control the moisture;
To make a sauce, mix 1 tablespoon of dark soy sauce, 2 tablespoons of white vinegar, 3 tablespoons of sugar, and 1 tablespoon of salt;
1 tablespoon of starch, appropriate amount of water, mix it;
Pour the oil into the hot pan, fry the lotus root first, pour the sauce in, fry the lotus root until it is completely colored, and then add the starch water. After boiling, let the soup dry.
Before serving, add a handful of chopped green onion. The sweet and sour lotus root diced sweet and sour is ready. The taste is crisp and tender, and the sour is slightly sweet, which is very appetizing.

Wednesday: Stewed Beef Brisket with Tomatoes and Potatoes

Ingredients: 1 pound of beef brisket, 2 tomatoes, 1 potato, 1 carrot, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 2 star anise, 3 fragrant leaves, 2 fragrant sand, 4 pieces of ginger, 3 scallions, scallion knots, ginger slices, cooking wine, salt

First prepare a pound of beef brisket and cut it into pieces, then blanch in cold water, add onion knots, ginger slices, and cooking wine to remove the odor. After boiling, skim off the foam, remove and drain the water for later use.
Next, prepare 2 tomatoes, make a cross with a knife and heat them in water for 5 minutes. After scalding, it is better to peel them off. Tear them off lightly, then remove the stems and cut them into pieces for later use.
Prepare a potato and a carrot, peel them first, then cut them into hob pieces, put them in a bowl and soak them in water to avoid oxidation and discoloration.
Then we heat up the oil in a pot, add a small amount of rock sugar and fry until the color becomes brown. When the color of the pot starts to darken, pour in the brisket, and then stir-fry to color. After 1 minute, pour in the tomatoes and fry together, and start seasoning after frying the soup.

2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 star anises, 3 pieces of fragrant leaves, 2 pieces of fragrant sand, 4 pieces of ginger, 3 pieces of green onion, 7. After stirring evenly, add a large bowl of boiling water and set it on high heat Bring to a boil and continue to cook for an hour and a half.

It is really fragrant when the lid is opened, then add potatoes and carrots and continue to cook for 15 minutes. At this time, the potatoes and carrots are also cooked. Finally, add a spoonful of salt to taste and turn off the heat. The fragrant tomato and potato stewed beef brisket is ready.

Scoop it out and put it in a small casserole. Continue to cook on a low fire and eat it. The hot pot is so fragrant, the soup is mellow, the brisket is soft and delicious, and the potatoes and carrots are also full of the soup. It tasted rich and soft. A mouthful of meat comes with a mouthful of soup, the taste is sweet and sour, and it is very delicious.

Thursday: Radish Balls + Garlic Moss Minced Pork Fried Dried Tofu

Ingredients: radish, salt, pork 360 grams, ginger, egg white, garlic, millet spicy, cucumber, chopped green onion, flour, oil

Sauce: a spoon of salt, a spoon of sugar, a little pepper, two spoons of soy sauce, a spoon of oyster sauce, half a bowl of water

Peel the radish first, shred it, cut it into smaller pieces, and marinate with some salt for 10 minutes;
Cut the pork into smaller pieces (360 grams), add a piece of ginger, and stir into meat filling. Separate an egg white and add it to the meat filling. The role of the egg white is to make the meat more tender, so it is not recommended to use whole egg liquid;
Now let’s prepare some side dishes, garlic and millet spicy as well, decide the amount according to your own taste, put it aside after stirring, cut the cucumber into slices, then chop some chopped green onion, and adjust the sauce: a spoonful of salt, One spoon of sugar, a little pepper, two spoons of soy sauce, one spoon of oyster sauce, and half a bowl of water is enough;
The radish is also marinated. You don't need to squeeze out the water, just add it directly, but the white radish will have enough water, you can squeeze it a little, come with a spoonful of starch, a spoonful of flour, mix it with your hands, and it can be formed into small pieces. If you feel dry, you can add a little water. If you think it is thin, you can add some flour, but you can't add too much, otherwise you will feel that the taste of flour is too heavy and affect the taste;
When rubbing the balls, you can apply some oil on your hands, it will not stick to your hands easily. After all are done, you can prepare to fry them. Pour in the oil. After heating, use chopsticks to test the oil temperature. When you see small bubbles, When it rises, you can turn to low heat and put the balls down. After frying for a while, gently flip the bottom of the pot, and fry it for 6 minutes on low heat and take it out;
At this time, the meatballs have not been completely colored. Turn to high heat to prepare for the second frying. When the oil temperature is reached, turn to low heat and put the meatballs. At this time, you can cook them in at most one minute;
Let it drain the oil first, add a little oil in the pot, heat the oil and stir-fry garlic and millet until fragrant, pour in the prepared sauce, add a bowl of starch water to thicken after boiling, cook on low heat until it thickens Out of the pot, the radish balls are ready;

It is particularly fragrant, with a crispy texture on the outside, and the radish and meat inside are particularly fresh and tender. Then pour the soup and sprinkle some chopped green onion to make the taste even more intense. If the fried balls can’t be eaten, they can be frozen in the refrigerator. Just add it directly to the hot pot!

Fried Dried Tofu with Garlic Moss

Ingredients: pork, garlic moss, dried bean curd, millet pepper, garlic head, cooking wine, light soy sauce, dark soy sauce, oil consumption, starch

200 grams of pork, first cut into small pieces, add some minced ginger and directly use a meat grinder to make minced meat.
A handful of garlic moss, washed and cut into small pieces.
2 pieces of dried tofu, washed and cut into small pieces for later use.
Chop some chili peppers and garlic.
Heat oil in a pan, add garlic and saute until fragrant, then pour in minced meat, fry until the color turns white and start seasoning, cooking wine, light soy sauce, dark soy sauce, and oil consumption.
Stir fry evenly, pour in the dried fragrant, stir fry for 2 minutes on high heat, pour in the garlic moss, and continue to stir fry for one minute.
Then add salt, sugar, chicken essence, millet pepper, starch water, stir fry on high heat evenly to collect the juice, and then serve.

This is a delicious and simple meal, refreshing and crisp, appetizing and satisfying, it is a special rice.

Friday: Potato Pork Belly + Snow Peas Fried Lily

Ingredients: potatoes, pork belly, green and red peppers, ginger, garlic, light soy sauce, dark soy sauce, oyster sauce, white sesame seeds, salt, chicken essence

Peel 2 potatoes and cut them into small cubes. After cutting, soak them in water to prevent oxidation. It can also soak the excess starch to make the taste more refreshing. A small piece of pork belly is cut into small cubes for use; green 3 red peppers each, washed and cut into small circles for later use.
Chop some ginger and garlic.
Heat the oil in a pot, pour in the pork belly, stir fry the oil, add ginger, garlic, dried chili, and bean paste to fry until fragrant.
Then pour in the diced potatoes, stir-fry evenly over high heat, and season with light soy sauce, dark soy sauce, and oyster sauce, mix well and continue to stir-fry.
Then add green and red peppers and stir fry for 1 minute, add salt and chicken essence to taste, stir well and turn off the heat.

Sprinkle a handful of white sesame seeds before serving, and the delicious pork belly roast potatoes are ready.

Fried Lily with Snow Peas

Ingredients: 50 grams of lily, 250 grams of snow peas, onion, garlic, salt, chicken essence, soy sauce

Soak 50 grams of lily in warm water for 1 hour. After soaking, boil water in a pot. After the water boils, add a teaspoon of salt and two drops of cooking oil, pour in the lily and blanch for 1 minute, remove and drain the water for later use.
Next, deal with the snow peas, remove the head and tail, and then wash it to control the moisture.
Heat oil in a pan, add onion and garlic, saute until fragrant, pour in snow peas and stir fry over high heat.
After the color becomes darker, pour in the lily, continue to stir fry for 1 minute, then add salt, chicken essence, and light soy sauce to taste.

Add another handful of minced garlic before serving. After frying the garlic, you can put it on a plate, and the refreshing and delicious fried lily is ready. With snow peas, the taste is crisp and fresh, and the color is also beautiful.

Saturday: Crispy Pork + Cabbage Fried Vermicelli

Ingredients: 800 grams of pork belly, 1 small handful of peppercorns, 100 grams of sweet potato starch, 30 grams of flour, 2 grams of salt, 2 eggs, a little water, cooking wine, salt, sugar, pepper powder, minced ginger, minced garlic, pepper, chicken essence, chopped green onion, diced pepper, light soy sauce, dark soy sauce

First, fry some Sichuan pepper, add the pepper and fry until fragrant, pour it out and smash it with a rolling pin for later use.
800 grams of pork belly, cleaned and peeled first, then cut into small strips, fried crispy pork with pork belly, the taste is thin but not woody, it is more delicious.
After cutting, pour it into a bowl, add 1 spoon of cooking wine, 1 spoon of salt, half a spoon of sugar, 1 spoon of pepper powder, then a little minced ginger and minced garlic, mix well and marinate for 20 minutes to taste.
Next, let's adjust the batter. Add 100 grams of sweet potato starch, 30 grams of flour, 2 grams of salt to the bowl, then add 2 eggs, mix it, add a little water, and mix it into a fine and thick batter, like this That's it.
Then pour the marinated meat directly in, grab and mix evenly, so that each piece of meat can be coated with batter.
Then pour the oil into the pot, fry the meat when the oil temperature is 5 minutes hot, and put the battered meat strips into the pot one by one. First fry slowly on a low fire, the first time is mainly to fry the meat thoroughly, about 6 minutes. Fry until all floats up, and the surface looks a little browned and then take it out.
Then turn to high heat and continue to heat the oil pan, and fry for 8 minutes. The color of the crispy meat will change in about 1 minute, fry until golden brown and take it out immediately.
Sprinkle with your favorite seasonings, and the delicious crispy meat is ready. The coke is crunchy, it's really delicious, if you don't believe it, it's really full of crunchy fragrance. It is especially delicious to eat directly, but there are many ways to eat crispy meat, and it can also be used for soup and steaming.
Next, make a sauce, half a bowl of water, 1 spoon of salt, 1 spoon of light soy sauce, half a spoon of dark soy sauce, 1 spoon of cooking wine, and half a spoon of chicken essence, just stir well.
Then put the crispy meat into the bowl, pour the adjusted sauce, and finally put some ginger on the surface. Then put it into the steamer, heat it up for 1 hour, take a plate and buckle it upside down after the pot is out.

Sprinkle some chopped green onion and chili rings to garnish, and the delicious pork belly is ready. After steaming, the crispy meat is more soft and glutinous and delicious, tender, smooth and refreshing, fat but not greasy.

Fried vermicelli with cabbage

Ingredients: cabbage, vermicelli, large, ginger, red pepper, green onion, pork, cooking oil, dark soy sauce

Cut the cabbage from the middle, remove the hard core inside, and then cut into filaments. After cutting, put it in a water basin, add a spoonful of salt, and soak for a few minutes;
During the soaking time, let’s prepare the ingredients. Cut a few pieces of garlic into garlic slices, cut a small piece of ginger into shredded ginger, cut a few red dried peppers into sections, and cut a green onion into chopped green onions for use. Prepare a small piece of pork, cut the fat and lean meat separately, and put it in a pot for later use;
Keep the washed cabbage in water for later use;
Boil water in a pot, add a handful of sweet potato vermicelli, cook until they are mature, remove them, put them in a cold water basin to cool down, so as to avoid sticking of the vermicelli, then pour it into a colander to control the water, and put it in a small basin, Add a little cooking oil in it, then add a little dark soy sauce, stir well with chopsticks, the vermicelli made in this way is colored and delicious, will not stick to the pan, and will not be lumpy;
Add a little cooking oil to the wok, add the fat oil, fry the fat, then add the lean meat, stir-fry the lean meat until it changes color. Add ginger, garlic and red chili peppers and stir-fry until fragrant, add a little cooking wine to remove the fishy smell and enhance the fragrance. Then pour in the shredded cabbage, stir fry over high heat, and fry the cabbage until it is broken and softened. Then put in the vermicelli, start seasoning, add a spoonful of salt, a little chicken essence, and a spoonful of soy sauce to cook from the side of the pot;
Turn on medium heat and stir fry for 30 seconds, add chopped green onion, stir fry evenly, and then take it out of the pot and put it on a plate.