Organize 42 dishes to share, simple home-cooked taste, really appetizing, try it
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!
mustard fungus
Materials: fungus, mustard oil, refined salt, white vinegar, brown sugar, coriander
Method 1. Soak the fungus in clean water and wash.
Pour white vinegar into a clean small bowl, add refined salt and brown sugar.
Roasted sweet and sour soup.
Blanch the fungus in a boiling water pot, remove and let cool.
Pour the prepared sauce on the fungus and mix well.
Add mustard oil and mix well according to preference, sprinkle with parsley
Egg Mushroom Tofu Soup
Material: loofah, mushroom, tofu, egg, ginger, green onion
Method: 1. Put the mushrooms in salt water, soak for 10 minutes, wash and cut into slices.
Cut the loofah into hob pieces, chop the ginger and green onions, and cut the tofu into pieces.
Break the eggs into a bowl and break them up with chopsticks.
Pour an appropriate amount of oil into the pot. After the oil is heated, add mushrooms and loofah and stir-fry until soft.
Stir-fry until the loofah changes color, pour in water and minced ginger, and bring to a boil over high heat.
After boiling, pour in the tofu, bring to a boil over high heat, turn to medium-low heat, and simmer for 3 minutes.
Pour the egg liquid evenly into the pot and stir it up with chopsticks.
Pour in an appropriate amount of salt and green onion, and mix well.
Spicy Old Tofu
Method 1. Change the old tofu to a knife and cut into pieces for later use.
Adjust the sauce in a bowl (salt, sugar, starch, oyster sauce, soy sauce, water).
Chop shallots and set aside.
Heat oil in a pan, put in tofu cubes and fry slowly over low heat.
Fry until golden brown on both sides.
Push the fried tofu block aside, add chopped green onion and chopped pepper and stir fry.
Pour in the prepared juice and stir-fry to taste.
Take it out of the pan and sprinkle with a little green onion.
Pan-fried Beancurd Skin Roll
Ingredients: 2 sheets of tofu skin, half a carrot, 100g winter bamboo shoots, appropriate amount of black fungus, half a cucumber, salt, pepper, sesame oil, oyster sauce, starch
Method: 1. Prepare all the ingredients, boil the winter bamboo shoots in boiling water for 3 minutes and remove.
Shred the cucumber and marinate with a little salt for a while, then squeeze the cucumber dry and set aside.
Cut the tofu skin into small square pieces, and shred all the ingredients.
Pour the oil into the frying pan, add the shredded bamboo shoots, carrots, and fungus, and stir-fry. Finally, add the cucumber, season with salt and pepper, stir-fry evenly, and put it on a plate for later use.
Take a piece of bean curd skin and put in the fried filling, roll into strips.
You can apply some flour and water to seal the seal, and do it all in turn.
Put oil in a non-stick pan, heat the oil, put in the bean curd rolls and fry until the bean curd rolls are cooked. Use low heat and fry slowly until both sides are slightly yellow.
Secret Mushroom Pork Knuckle
Raw materials: about 400 grams of fresh pork knuckle Seasoning:
3kg of secret mushroom marinade, ingredients A (200g of Huadiao wine, 100g of white vinegar, 100g of celery, 80g of salt)
practice:
Wash the fresh pork knuckle, remove the stray hair, marinate it with A material for 2 hours, take it out and rinse it with cold water, remove it into boiling water, remove the raw blood, remove it into ice water to cool;
Bring the secret shiitake mushroom marinade juice to a boil on high heat, turn off the heat after putting in the pork knuckle, cover with plastic wrap, cover and simmer for 12 hours until the taste is delicious, remove it after cooling, put it in a fresh-keeping refrigerator for refrigeration, take it out when serving, and change it to 3 Centimeter square pieces, ready to serve.
Secret Mushroom Marinade Sauce:
Put 2kg of purified water, 100g of dark soy sauce, 300g of light soy sauce, 300g of Thai squid fish sauce, 350g of rock sugar, 280g of fresh shiitake mushrooms, 150g of fresh garlic into the pot, simmer for 1.5 hours, add 20g of chicken powder, 200 grams of salt to taste.
Fish-flavored shredded pork
Main ingredients: 300 grams of pork tenderloin, 10 grams of black fungus, 100 grams of winter bamboo shoots, 2 cloves of garlic, 1 section of green onion, 50 grams of pickled peppers, 10 grams of pickled ginger
Accessories: light soy sauce, balsamic vinegar, white sugar, cooking wine 15 ml each, water starch 30 ml, salt, broth, and appropriate amount of oil
practice:
Wash the pork loin and cut it into 0.3cm thick shredded pork. Put the shredded pork in a bowl, add 1 tablespoon of water starch and 2g of salt, mix well, marinate for 20 minutes.
Cut the water-fat winter bamboo shoots into filaments equivalent to shredded pork. Soak the black fungus in cold water (about 40 minutes), remove the stems and shred them for later use.
Cut pepper, ginger, green onion and garlic into fine pieces.
Put minced green onion, light soy sauce, balsamic vinegar, white sugar, cooking wine, broth and the remaining part of water starch (1 tablespoon) in a bowl and mix thoroughly to make a sauce for later use.
Heat up the frying pan on high heat, pour in the oil and heat to 50% heat, put in the shredded pork and spread it out quickly, after the color changes, put it out for later use.
Leave the bottom oil in the pot, heat it to 50% heat, add minced ginger, minced garlic, and minced pepper and stir-fry until the red oil comes out.
Add shredded pork, shredded winter bamboo shoots and shredded fungus to stir-fry for a while, pour in the gravy and stir-fry evenly.
pickled fish
Ingredients: 350 grams of grass carp, 200 grams of sauerkraut
Accessories: 5 grams of starch, 3 grams of salt, 40 milliliters of edible oil, 6 milliliters of cooking wine, 3 grams of peppercorns, 10 grams of ginger and garlic, 2 grams of chives, parsley, and 2 grams of chicken essence, and 5 grams of sugar
Method: 1. Grass carp is sliced with a knife
Marinate with salt, cooking wine and starch for half an hour
Garlic, chives, coriander, and ginger are processed separately
Wash the sauerkraut, soak it in water for 1 hour, pick it up, squeeze out the water and cut into pieces
Heat oil in a pot, add peppercorns, garlic, ginger and saute until fragrant
Add sauerkraut and stir-fry until fragrant
Add appropriate amount of water and sugar and mix thoroughly
When the water in the pot is boiled, put the fish fillets into a small boil for a while to cook the fish
Finally, add chicken essence and mix well
Garlic Pork
Ingredients: 1 piece of pork belly, a little ginger and scallion rice wine; sauce: minced garlic (mashed garlic), a little soy sauce, sesame oil, hot pepper water;
Method: 1. Blanch and wash the pork belly
Boil another pot of water, boil the water and put the pork belly in, then put a few green onions, a few slices of ginger and a little rice wine in the water (so that the cooked meat will not have any meaty smell), cook for 30 minutes on low heat, Turn off the heat and simmer for 10 minutes
Cook over low heat to keep the meat tender and tender
After stewing, take out the meat, soak it in ice water (must be ice water), let the meat cool down rapidly, so that the meat will be more springy
After the meat is completely cooled, take it out and slice it; after the slices are placed on a plate, pour the sauce evenly on the surface of the meat.
Sweet and Sour Poached Egg
Ingredients: eggs, sugar, light soy sauce, balsamic vinegar
Method: 1. Put a little oil and eggs in the pot, fry on low heat until golden on both sides, and set aside;
- Put the fried poached eggs into a clean pot, add two spoons of light soy sauce, two spoons of sugar, one spoon of balsamic vinegar, half a bowl of water, about the same level as the fried eggs, and cook over medium heat until the color of the poached eggs becomes darker and the marinade thickens, then you can take it out of the pan You can sprinkle some sesame seeds;
Enoki Mushroom with Snow Peas
Ingredients: 170 grams of snow peas, 150 grams of enoki mushrooms, 30 grams of red pepper, a piece of ginger, appropriate amount of salt, appropriate amount of oil, 2 tablespoons of soy sauce, half a tablespoon of Jinlansu oyster sauce
Method: 1. Wash the snow peas, remove the tendons and shred; cut the roots of the enoki mushrooms and wash them, shred the red pepper, and shred the ginger;
Blanch Flammulina velutipes in boiling water until cooked, remove and drain;
Blanch the shredded snow peas and shredded pepper, remove and drain;
After frying the shredded ginger in the oil pan, add soy sauce, salt, and vegetarian oyster sauce, mix well and turn off the heat;
Add the seasoning sauce to the enoki mushrooms, snow peas and shredded pepper and mix well.
Sweet and sour tenderloin
Main ingredients: 300 grams of pork tenderloin
Seasoning: 75 grams of eggs, 50 grams of wheat flour, 100 grams of peanut oil, 8 grams of white sugar, 25 grams of vinegar, 3 grams of salt, 10 grams of soy sauce, 15 grams of sesame oil, 15 grams of green onions, 15 grams of ginger, 30 grams of starch (peas)
Production Method:
Remove the white veins from the tenderloin, cut into thin slices 5 cm long, 3 cm wide, and 3 mm thick, and marinate with cooking wine and salt;
Slice the green onions into sections, and slice the ginger into shreds;
Beat the eggs, add flour, 5 grams of starch, and an appropriate amount of water to make a paste, and put it into the tenderloin;
Use sugar, vinegar, soy sauce, sesame oil, soup, 50 grams of wet starch (25 grams of starch plus 25 grams of water), and scallions to make juice;
Boil the peanut oil, put the battered tenderloin piece by piece into the oil pan and deep-fry until crispy (golden), pour the oil into a colander and put it in a plate;
Leave 50 grams of oil in the pot, add shredded ginger and fry for a while, then pour in the blended sweet and sour sauce, add some boiling oil, and when the juice is cooked, pour it on the fried tenderloin and serve.
garlic rib
Ingredients: crispy short ribs, garlic, ginger, tender meat powder, egg white, chili powder, salt, green onion, dark soy sauce, pepper, and cooking wine.
practice:
Mince the garlic, ginger and chives separately, and set aside; chop the small rows into pieces, wash them, add all the condiments, minced garlic, minced ginger and egg white, stir well, and marinate for half a day;
Deep-fry the pork ribs in the oil pan until cooked, then sprinkle with chopped green onion on the pan.
Hot Nest Chicken with Ginger Sauce
practice:
2 green bamboo shoots, cut into a hob, rinse with boiling water, drain and set aside, cut the chicken into large pieces, boil in cold water to remove oil slick, cook for another 30 minutes, drain and cut into small pieces piece;
Put oil in the pot, first add peppercorns and then add Pixian Douban and stir-fry until fragrant;
Two big chunks of old ginger, cut into small pieces and sauté until fragrant, add a bowl of fresh soup, and boil over high heat;
Add the cooked and cut chicken pieces, bring to a boil over high heat, turn to medium heat and continue to cook, add the drained green bamboo shoots after 10 minutes;
Use vinegar, sugar, salt, and water to thicken the gravy, and finally sprinkle with chopped green onion and serve.
Pineapple Chicken
Ingredients: 250 grams of chicken, 100 grams of pineapple (pineapple), 50 grams of green pepper, appropriate amount of garlic, red pepper, shallot, black sesame, fish sauce, pepper, brown sugar, sweet and sour sauce, and olive oil.
Method: 1. Cut green peppers into strips; cut pineapple meat into strips; mince red peppers, garlic, and shallots.
Cut the chicken into strips, add brown sugar, fish sauce, and pepper to marinate slightly.
Heat up olive oil in a frying pan, add minced garlic and minced red pepper and sauté until fragrant, then add chicken strips, fry until it is seven mature, add fish sauce, black sesame, sweet and sour sauce to taste, add green pepper strips, pineapple strips Stir-fry until cooked, sprinkle with minced shallots and serve.
Mushroom Tofu Soup
Method 1 Cut the washed shiitake mushrooms into slices.
2 Cut the washed tofu into small pieces.
3 Heat up the pan with oil, pour in the shiitake mushrooms, stir-fry for a while.
4 Pour in a little cooking wine, stir well.
5 Add the bean curd sticks and stir well.
6 Pour in an appropriate amount of water.
7 Cover with a lid, bring to a boil and cook on low heat for about 3 minutes.
8 Remove the cover and add tofu.
9 Cover and cook on low heat for another 2 minutes until the ingredients are cooked through.
10 Remove the cover, add appropriate amount of salt, chicken powder, and pepper.
11 Drizzle with a little sesame oil.
12 Stir well with a spoon to season.
13 Take out the cooked soup and put it in a bowl.
14 Sprinkle with a little green onion and serve.
Braised Pork Ribs with Yam
Ingredients: 200 grams of yam, 400 grams of pork ribs, a little ginger, minced garlic, scallion, 3 grams of salt, 2 grams of chicken powder, 4 ml of light soy sauce, 10 grams of bean paste, appropriate amount of dark soy sauce, cooking wine, water starch, cooking oil
Cut the peeled and washed yam into thick pieces, cut into strips, and then cut into cubes.
Cut the washed ribs into pieces.
Add 500ml of water to the pot, bring to a boil over high heat, pour in the ribs, cook for half a minute, and remove the blood.
Take out the boiled pork ribs and set aside.
Heat up the frying pan, pour in an appropriate amount of cooking oil, pour in minced garlic, sliced ginger, and scallion, and burst out the fragrance.
Pour in the ribs and stir fry for a while.
Pour in a little cooking wine and stir well until the aroma of wine is released.
Add light soy sauce, bean paste, salt, and chicken powder.
Add appropriate amount of water and stir well.
Add a little dark soy sauce, stir well and color.
Add the yam pieces and stir fry evenly.
Cover the pot and simmer for 20 minutes on low heat until the ingredients in the pot are cooked and tasty.
Uncover the lid of the pot, pour in a little water starch, and quickly stir-fry to thicken the sauce.
Start the pot and put the ingredients in the pot into a bowl.
Enoki Mushroom Scrambled Eggs
Method: 1. Remove 1-2 cm from the root of Flammulina velutipes, wash and soak in light salt water;
Beat the eggs, add a little salt, pepper and water, and stir until evenly;
Heat up the pan, add a little oil, add eggs, fry them into egg flower shape, and serve them;
Put a little oil in the pot and heat it up, add enoki mushrooms, fry until soft, add fried eggs;
Stir-fry until the two are mixed evenly, add salt and oyster sauce, stir well, add a little green onion, and take out of the pan.
Fried Lettuce Skin with Shredded Pork
Ingredients: 3 lettuce, 100g pork tenderloin, 30g green garlic, 5g old ginger, 80g red pickled pepper, 5ml dark soy sauce,
7g salt, 20ml oil
Practice: 1. Cut the lettuce lengthwise from the root to the tip, then use your fingers to peel off the outermost tender skin of the lettuce from the cut place a little bit. (The white tendon inside is not required)
Peel off the skin of the lettuce, soak it in hot water of 80 degrees, and let it stand for more than 6 hours to remove the bitterness of the skin of the lettuce.
Remove the soaked lettuce skin, drain the water, and cut into strips horizontally.
Shred the pork loin, mix well with salt (3g), dark soy sauce and marinate for 5 minutes. Red pickled peppers, ginger shredded, green garlic minced and set aside.
Heat the oil (10ml) in the pot over high heat, add the shredded pork and stir-fry until it is mature.
Put the remaining oil (10ml) in the pot. When the fire is 70% hot, add shredded ginger and lettuce skin, stir fry until 70% mature, add the fried shredded pork, add salt (4g), and continue Stir fry, add red pickled pepper shreds and minced green garlic when it is almost cooked, stir fry for a few times and then serve.
Waxy corn pig trotters
Ingredients: colorful glutinous corn, 4 trotters, 1 large cooking wine, 3 spoons of oil, 30ml rock sugar, 20 grams of braised soy sauce, 4 spoons of star anise, 5 pieces of cinnamon, 3 pieces of ginger, 8 slices of Chinese prickly ash, 20 dried peppers, 8 orange peels, 2 pieces of salt, 10 grams of chicken essence, 4 spoons
practice
Clean the pig's feet, boil the water and put some cooking wine, put the pig's feet and cover the pot, blanch the pig's feet in warm water
Blanch it in warm water again, then soak it in clean water, cut the colored waxy corn into sections, and put it in the pressure cooker
Stir-fry the sugar color, put oil in the pot, white sugar, and stir with a spatula until the sugar turns yellow, pour the pig's feet into the stir-fry, then pour in the braised soy sauce and stir-fry, put the aniseed ingredients into the stir-fry, and pour water over it Cover the pig’s knuckles and boil, add salt and chicken essence to taste, taste the taste, pour it into the pressure cooker with corn, cook for half an hour and turn off the heat, wait 10 minutes, open the pot, select the big ingredients and throw them away ,Began to eat.
Stir-fried Shredded Pork with Enoki Mushrooms
Ingredients: shredded pork, enoki mushroom, red pepper, bell pepper, salt, soy sauce, starch
practice:
Shred the lean pork, add a little soy sauce, salt and starch, mix well and marinate for a while.
Wash and shred the red peppers. Remove the old stem at the bottom of the enoki mushroom and tear it into shreds for later use.
Heat the oil in a hot pot. When the oil is hot, put the minced ginger in the pot, and then chop the marinated pork shreds. Stir fry until discolored and set aside.
Heat the remaining oil again, add enoki mushrooms and shredded red pepper, stir fry, add salt and light soy sauce to taste.
Pour in the fried shredded pork and mix well.
Drizzle a little chili oil and sprinkle with chopped green onion.
Cola Chicken Wings
Ingredients: chicken wings, cola, star anise, cooking wine, ginger, scallions.
Method: 1. Wash the chicken wings, boil them in green onion and ginger water, remove them, and drain the water.
Put a little oil in the pot and heat it up, put in the chicken wings.
Fry until the skin turns yellow on both sides.
Pour the cola over the chicken wings.
Add soy sauce, aniseed ingredients, scallions and ginger slices, bring to a boil over high heat and turn to low heat.
Stew until the soup thickens.
Spicy Australian Beef
Ingredients: 400 grams of Australian beef short ribs, 1 fresh coconut, 30 grams of green and red pepper sections, 30 grams of dried seven-star pepper sections, 50 grams of green onion sections, 10 grams of peppercorns, ginger, garlic, salt, cooking wine, Huadiao wine, Pepper powder, sugar, balsamic vinegar, dark soy sauce, roast meat juice, wet cornstarch, fresh soup, burnt spicy oil, pepper oil, salad oil
Method 1. Cut the Australian beef short ribs into large cubes, rinse the blood in a clear water basin, remove and drain, put in a bowl, add salt, cooking wine, dark soy sauce, pepper and cornstarch to taste and sizing. In addition, take salt, Huadiao wine, sugar, balsamic vinegar, dark soy sauce, roast meat juice and wet raw powder, add fresh soup to make a sauce.
Put the oil in the pot and heat it until it is 80% hot, add the diced beef, fry until the outside is crispy and the inside is tender, pour it out and drain the oil.
Leave the bottom oil in the pot, heat it up and put in the seven-star pepper section, Chinese prickly ash, ginger, garlic, green and red pepper section and scallion section, after sautéing until fragrant, pour in the fried beef cubes,
Next, cook it in the right bowl and pour over the chili oil and pepper oil, take it out of the pan and put it in the coconut shell, and it's ready.
Steamed Chicken Feet with Black Bean Sauce
Ingredients: chicken feet, tofu, salt, pepper, green onion, red pepper, minced garlic, tempeh, cornstarch, cooking wine, sesame oil, light soy sauce, dark soy sauce, oyster sauce
Method: 1. Put the chicken feet into the pot and blanch for 3 minutes, then drain the water and set aside;
After the oil is hot, add the chicken feet, fry until slightly yellow, then soak in cold water for 10 minutes;
Take out the chicken feet, add salt, pepper, green onion, red pepper, minced garlic, tempeh, cornstarch, cooking wine, sesame oil, light soy sauce, dark soy sauce, and oyster sauce;
Put the tofu in a bowl, arrange the chicken feet, pour the remaining sauce on the chicken feet, put it in the pot and steam for 25 minutes on high heat.
Stir-fried Beef
Ingredients: beef, cooking wine, pepper powder, salt, starch, cooking oil, soy sauce, chicken powder, green onion
Method: 1. Put beef slices in cooking wine, pepper powder, salt, starch, a little cooking oil and marinate for 15 minutes;
Cut green and red peppers into pieces, cut green onions into sections, dice yellow rice peppers, slice soaked ginger, and chop ginger and garlic into rice;
After the oil is heated in the pan, put the beef into the quick-slip and change color;
Put oil in the pan and saute ginger and garlic until fragrant, add rice pepper and soaked ginger, saute until fragrant, add green and red pepper, adjust salt and stir fry;
Pour in the beef and stir-fry, adjust the soy sauce, chicken powder, and scallions and stir-fry well.
Steamed Chicken Wings with Black Bean
Ingredients: 500 grams of chicken wings, 10 grams of dried tempeh, 1 millet pepper, 3 green onions, 2 slices of ginger, 2 cloves of garlic, 2 tablespoons of steamed fish sauce, 2 tablespoons of cooking wine, half a tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of salt gram, white sugar 5 grams, cornstarch 5 grams.
Method Clean the chicken wings and chop into small pieces for later use.
Put chicken wings, a piece of ginger, two scallions and a tablespoon of cooking wine in the pot, add some water to boil on high heat, then turn to low heat and cook for two minutes, remove, rinse and drain the water for later use.
Cut the ginger into shreds, cut the millet pepper into small pieces, chop the garlic into mashed garlic, and mince the bean drum.
Heat oil in a hot pan, add tempeh and stir-fry until fragrant. Put minced garlic, shredded ginger and millet pepper in the pot and stir fry evenly.
Put the chicken wings into a large pot, add three grams of salt, two tablespoons of light soy sauce, half a tablespoon of dark soy sauce, one tablespoon of oyster sauce, two tablespoons of steamed fish soy sauce, one tablespoon of cooking wine and five grams of sugar. Pour into a basin.
Putting on disposable gloves, grasp the chicken pieces evenly and marinate for one hour.
Put five grams of cornstarch into the chicken nuggets, and wear disposable gloves to grasp evenly.
Put the chicken pieces on a plate.
Boil the water in the pot, put in the chicken wings and steam for about 15 minutes, simmer for 2 to 3 minutes before taking out of the pot, sprinkle with a little chives and serve.
Red Oil Duck Intestines
Ingredients: fresh duck intestines, 2 sections of green onion, 3 spoons of red oil, 1/2 spoon of sesame oil, sesame oil, soy sauce, vinegar, pepper powder, minced ginger and garlic, salt, chicken essence, chopped green onion
Method: 1. Cut and clean the duck intestines, wash them with vinegar, salt and cooking wine several times, add a small amount of white wine for the last time, clean them, and shred 1 piece of scallion for later use;
Add an appropriate amount of water to the pot, add cooking wine, ginger slices, and scallions, and boil. Put the duck intestines into the pot and scald them for a while. When the edges of the duck intestines are rolled up, pick them up immediately;
Take a deep-bottomed plate, put shredded shallots on the bottom of the plate, and put the blanched duck intestines on top;
Take a bowl and add sesame oil, soy sauce, vinegar, pepper powder, minced ginger and garlic, salt, chicken essence, sesame oil, and broth, mix well, pour it over the duck intestines, and sprinkle with chopped green onion.
Spicy tripe
Ingredients: hairy tripe, garlic, ginger, dried red pepper, pepper, celery, oyster sauce, salt (if the taste is heavy, you can add salt in moderation, the oyster sauce is basically done)
Method: 1. Quickly blanch the hairy belly first (just a few seconds, and then fry it in the pan)
Sliced garlic, shredded ginger, and chopped celery
With a proper amount of oil, first fry the dried red peppers, stir-fry over medium and low heat until the spicy taste is produced, then add ginger, garlic and peppercorns, and stir-fry to produce the spicy taste that makes you cough and sneeze!
Put the hairy tripe and celery into the pot, add an appropriate amount of oyster sauce, and fry quickly on high heat
braised fish
Ingredients: 1 piece of sea fish, 50 grams of pork belly, 1 tablespoon of vegetable oil, appropriate amount of salt, 2 pieces of onion, 3 slices of ginger, 3 cloves of garlic, 1 tablespoon of soy sauce, and 1 tablespoon of cooking wine.
practice:
Scrape the belly of the sea fish, remove the intestines and clean it, cut the onion into sections, slice the ginger and garlic, and cut the pork belly into strips.
Put a tablespoon of vegetable oil in the frying pan, add the onion, ginger and garlic and stir-fry until fragrant.
Add pork belly and stir fry.
Stir the pork belly until the oil turns golden brown, then add a tablespoon of soy sauce.
The pork belly is stewed in soy sauce for a while, until it is fragrant.
Put an appropriate amount of water in the pot, the amount of water should be enough at a time, and add a tablespoon of cooking wine.
Put in the fish, bring to a boil over high heat, then turn to medium-low heat and simmer for 15 minutes.
Put an appropriate amount of salt to taste, put the soup on high heat, and then start the pot.
Spicy Pig Trotters
Ingredients: trotters, onion, ginger, garlic, cooking wine, dried chili, Chinese prickly ash, star anise, dark soy sauce, vinegar, salt
Wash the trotters, slice ginger and garlic;
Boil water in a pot, add green onion and ginger slices, pour in a little cooking wine, put pig's trotters in the water after the water boils, skim off the foam and remove the pig's trotters;
Put oil in the pot, add dried chili, Chinese prickly ash, aniseed, sliced ginger, sliced garlic and fry till fragrant;
Put in the trotters and stir-fry, add dark soy sauce, mature vinegar and salt to taste, add water to cover the trotters;
Bring to a boil over high heat and turn to low heat until the pig's trotters are cooked and the juice can be collected.
Cantonese Chicken Casserole
Ingredients: chicken, Zhuhou sauce, soy sauce, oyster sauce, cooking wine, chicken essence, ginger, garlic, green pepper, garlic sprouts, coriander;
Method: 1. Wash the chicken with clean water to remove the internal organs, and chop it into chicken pieces with a knife. It is recommended that when buying chicken, let the boss deal with it and chop it up and go home. You only need to clean it;
Put an appropriate amount of cooking oil in the pot, add ginger and garlic and sauté until fragrant;
Put the chicken into the pot, stir fry it evenly for a few times, add a spoonful of tea chicken essence; this step is the key to chicken stew, add one spoonful for half a chicken, one and a half to two spoonfuls for a whole chicken;
Stir-fry until the chicken is colored and prepare to cover it. Add half a bowl of water before covering the lid. You don’t need to add too much;
The time of stewing is observed according to the situation of the pot. The longer the time, the more delicious;
After the stew is cooked, add the onion, garlic and green pepper, and continue to stir-fry a few times to get out of the pot!
Scallion Pork Belly
Ingredients: Pork belly, cornstarch, water, salt, chives, ginger slices, soy sauce, oyster sauce, sugar, coriander
Method: 1. Grab the pork belly with raw powder. After repeated washing several times, let it boil in a pot of water, scald it immediately, take it out, wash it with cold water, let it boil for a while, and then take it out and rinse it. Repeat three times
Put the processed pork belly in a pot, add water/salt/star anise/ginger slices/scallions and cook until the pork belly is fully cooked, take it out, let it cool and cut into strips.
Minced ginger and sliced shallots. Heat the oil pan and put them in for a while
Put soy sauce/appropriate amount of sugar/oyster sauce. Cook it into a seasoning sauce. Turn off the heat. Pour it on the pork belly with coriander on top.
Stewed Pork with Tea Bamboo Shoots
Ingredients: pork belly, tea bamboo shoots, onion, ginger, garlic, sugar, salt, oyster sauce, soy sauce, cooking wine, sweet noodle sauce, fragrant leaves, star anise, pepper, fennel, cinnamon
Method 1. Cut the pork belly into mahjong pieces, cut the ginger into large slices, and cut the shallot into sections. Pour in the cooking wine, blanch in a pot, and skim off the foam after the water boils;
Pour a little base oil into the pot, stir fry the pork belly, pour out the excess oil, add onion, ginger, garlic, cooking wine and stir fry, then pour in light soy sauce and sweet noodle sauce and continue to stir fry, add the prepared spices Put it in the stew box, pour warm water at the end, just cover the ingredients, put it into the stew box, and add rock sugar;
Bring to a boil on high heat, turn to low heat and simmer for 1 hour, then collect the juice on high heat. During the juice collection process, add oyster sauce and salt to taste.
Celery Soy Peanuts
Method: 1. Soak the peanuts in cold water for 2-3 hours, so that each peanut is full of water;
Put an appropriate amount of water in the casserole, add peanuts, ginger slices, star anise, and peppercorns;
Add salt and cook for 10 minutes, then cover and simmer until the water cools down to taste;
Remove the celery leaves from the celery, clean and cut into small pieces; peel the carrots, clean them and cut into small pieces;
Blanch the celery and carrots separately, then drain in cold water for later use;
Put the boiled peanuts, blanched celery and carrots together, add salt, vegetable and fruit powder, sesame oil, and white sesame seeds and mix well.
Braised Pork with Prunes and Vegetables
Ingredients: 600 grams of pork belly, 60 grams of dried plums, 1 star anise, appropriate amount of cinnamon, bay leaves, 2 teaspoons of white pepper powder, appropriate amount of light soy sauce, green onion, 1 teaspoon of sugar, appropriate amount of dark soy sauce ginger cooking wine 2 tablespoons, rapeseed oil 300 ml
practice:
Select the three-layered pork belly with distinct layers, put the whole thing into the pot, add green onion, ginger, cooking wine, white pepper, cinnamon, bay leaves, blanch in water, boil for 15 minutes after the pot is opened, and use chopsticks to fork it through. out;
Use a fork to evenly poke small holes on the skin, use kitchen paper to absorb the moisture of the skin, and evenly apply a layer of dark soy sauce to color the skin;
Soak dried plums in cold water, rinse and drain;
Put a little edible oil in the pot, wait until the oil temperature reaches 70% hot, put the marinated pork belly face down, fry until it becomes tiger skin color and let it cool, then cut into thin slices with a thickness of 1 cm , spread out in a bowl.
Saute 4 slices of ginger with cold oil in a hot pan, pour in the drained dried plums and stir-fry for a few times, then add cooking wine; star anise, light soy sauce, dark soy sauce, appropriate amount of water; sugar, salt and stir-fry evenly.
Fill the sliced meat with fried prunes, and steam in a pot for 60-70 minutes.
Take out the steamed pork belly and dried plum vegetables together, put them in a bowl in turn, and finally sprinkle with an appropriate amount of chopped green onion, and the pork belly with dried plums and vegetables is ready.
Oily Bean Curd
Ingredients: 250 grams of bean curd, 1 stalk of coriander, 3 tbsp of oil, 4 dried chilies, 1 stalk of green onion, 3 tbsp of steamed fish sauce
Method: 1. Cut the top knife of bean curd into 1 cm wide strips, cut green onion into chopped green onion, cut coriander into small pieces, cut dried chili into small pieces, do not use chili seeds
Add water to the pot and boil, put in the bean curd and blanch for 2-3 minutes, blanch the bean curd until soft, remove and control the water
Put the bean curd on the plate, put chopped green onion, dried chili, sprinkle with coriander, pour steamed fish soy sauce all around
Heat the oil in the pot until it smokes, pour the hot oil on the green onion and dried chili, and mix it when eating
Stir-Fried Cauliflower with Tomatoes
Wash the cauliflower and break it into small florets, wash the tomatoes and set aside
Chopped shallots and ginger
Prepare starch, sugar and salt
Put clear water in the pot, after the water boils, put in the cauliflower and blanch the water for a while, then remove it and put it in cold water for later use
Stir-fry shallot and minced ginger with cold oil in a hot pan
Then add the tomato pieces and stir fry to get the juice
Pour in the blanched cauliflower
Stir well, add salt and a little sugar, then thicken with water starch and it’s ready to serve
Taiwan Salted Crispy Chicken
Materials ready
Debone the chicken legs
Cut the chicken legs into pieces and slice the ginger
Add cooking wine, salt, light soy starch to marinate the chicken for 10 minutes
Mix starch, potato flour, oil and water into deep-fried paste
Put the chicken into the mix
Heat the oil to 80% heat
Deep fry until golden
Pick up
Deep fry the basil
Cabbage Tofu Rolls
Wash the cabbage, Pleurotus eryngii and carrot in appropriate amount and set aside.
Prepare appropriate amount of tofu.
Chopped Pleurotus eryngii and carrots and fried until cooked.
After the tofu is mashed, mix it with the ingredients in the picture above, add light soy sauce, salt, and black pepper and mix well.
Fish-Flavored Tofu Shreds
Ingredients: 250 grams of marinated tofu (old tofu), 50 grams of water fungus, 50 grams of carrot, 30 grams of pepper, 15ml of rice vinegar, 15ml of sugar, 15ml of braised soy sauce, pepper, minced garlic, appropriate amount of monosodium glutamate, 2 grams of salt, 1 tsp cornstarch, 1 tsp water starch;
practice
Slice the marinated tofu into slices, then cut into strips, and beat evenly with a small spoonful of dry cornstarch.
Wash the ingredients and cut into shreds separately, soak the fungus and tear it into small flowers by hand. Cut the dried chili into rings, mince the garlic and set aside.
Make a fish-flavored sauce (rice vinegar, soy sauce, sugar, salt, monosodium glutamate, pepper, minced garlic, etc., as for the amount, it is written in the ingredient list)
Sit in a frying pan, pour in an appropriate amount of vegetable oil, add dried chili and stir-fry until fragrant, then add the tofu sticks patted with cornstarch and fry until golden brown, push the tofu sticks aside, add the ingredients and stir-fry for a while.
Pour in the pre-adjusted fish flavor sauce and stir fry evenly. Thicken with appropriate amount of water starch. Turn off heat and plate.
Winter melon stuffed meat
Ingredients: 500g wax gourd, 150g pork tenderloin, 10 scallops, half a carrot, 2 shallots, 5g salt, 5g sugar, 4g chicken stock, 1 tsp light soy sauce, 1 tsp cooking wine, Duoli sunflower oil Appropriate amount, 2 spoons of cornstarch (1 spoon for meat filling, 1 spoon for thickening sauce), 1 large embossing mold and 1 small embossing mold;
practice
Prepare all the ingredients, soak the scallops in water in advance for later use. Winter melons should be purchased in the shape of melons with large circles, which is convenient for pressing models.
First make the meat stuffing, wash and chop the meat. Then chop into minced meat.
Put the minced meat on a plate and add 3g of salt, 5g of sugar, 2g of chicken essence, 1 tsp of light soy sauce, 1 tsp of cooking wine, 1 tsp of cornstarch, and an appropriate amount of Dori sunflower oil.
Use chopsticks to stir in one direction (clockwise).
Stir until the meat filling is glued (add about 1 teaspoon of water during the period) to make the meat filling more tender. Mix the meat filling and set aside.
Wash the winter melon and cut off the skin, then use a large embossing mold to press out the pattern you like, and then use a small mold to press out the pattern in the middle for later use.
Take carrots and use small molds to press out florets (for decoration). Stuff the meat stuffing into the prepared wax gourd in turn.
Then put the pre-soaked scallops on the meat filling. Arrange the winter melon in a shape, add carrot flowers, and prepare to steam over water.
Add an appropriate amount of water to the steamer. Bring to a boil over high heat, put the stuffed wax gourd into the pot over water, cover the pot, and steam for about 8 minutes. Take out when cooked.
Pour the soup in the plate into the small pot. Add 2g of chicken essence and 2g of salt, bring to a boil over low heat and add 1 spoon of starch water to thicken.
After thickening the sauce, add green onion. Then pour over the gravy evenly
Black Bean Curd
Ingredients: tofu; spicy fermented soy sauce; Zhitian pepper; green onion (or celery leaf, coriander leaf); soy sauce;
Method: 1. Cut the tofu into small pieces, cut the chili pepper into rings, cut the green onion into chopped green onions, and prepare the spicy tempeh.
Heat the oil in the pot slightly, then put the tofu cubes in, fry over medium heat until golden brown on all sides, and put it in a bowl (the tofu fried on low heat is tender and juicy, the tofu fried on medium heat is fragrant And chewy).
Put oil in another pan and sauté the scallions until fragrant, then add chili peppers and spicy tempeh to continue sautéing until fragrant, pour in the fried tofu, pour in light soy sauce, stir fry evenly, and sprinkle with chopped green onions.
Tips: 1. Crushed fermented soybeans will be more delicious. 2. If you like to eat tender tofu, you can fry it with low heat. The tofu fried with medium heat is fragrant and hard.
Sweet and Sour Potato Chips
Materials: potatoes, oil, vinegar, sugar, salt
Method: 1. Wash the potatoes and cut them into slices.
Heat up the oil in a pan, add the potato slices, and stir-fry until the potato slices are raw.
Add salt, sugar and vinegar, stir well and serve.