Organize 42 dishes to share, simple home-style taste, really appetizing, try it

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 while eating, and simmer after eating. It is natural to eat, chew quietly, and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of fun, 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!

mustard fungus

Material: fungus, mustard oil, refined salt, white vinegar, brown sugar, coriander

Practice 1. Soak the fungus with water and wash it.

2. Pour white vinegar into a clean small bowl, add refined salt and brown sugar.

3. Roasted sweet and sour soup.

4. Boil the fungus in a pot of boiling water, remove and let cool.

5. Pour the seasoned sauce on the fungus and mix well.

6. According to your preference, add mustard oil and mix well, sprinkle with coriander

Egg, Mushroom and Tofu Soup

Material: loofah, mushroom, tofu, egg, ginger, green onion

Practice: 1. Put the mushrooms in salt water, soak for 10 minutes, wash and cut into slices.

2. Cut the loofah into hob pieces, chop the ginger and green onions, and cut the tofu into pieces.

3. Crack the eggs into a bowl and use chopsticks to break up.

4. Pour an appropriate amount of oil into the pot. After the oil is hot, add the mushrooms and loofah, and stir-fry until soft.

5. Stir fry until the loofah changes color, pour in water, minced ginger, and boil over high heat.

6. After boiling, pour in the tofu, bring to a boil, turn to medium-low heat, and simmer for 3 minutes.

7. Pour the egg liquid into the pot evenly and stir with chopsticks.

8. Pour in an appropriate amount of salt and chopped green onion, and mix well.

Spicy Old Tofu

Practice 1. Cut the old tofu into pieces and set aside.

2. Adjust the sauce (salt, sugar, starch, oyster sauce, soy sauce, water) in a bowl.

3. Finely chop the shallots.

4. Heat oil in a frying pan, add tofu cubes and fry slowly over low heat.

5. Fry until golden brown on both sides.

6. Push the fried tofu cubes aside, add chopped green onion and chopped peppers and fry.

7. Pour in the prepared sauce and stir fry to taste.

8. Sprinkle a little chopped green onion when it comes out of the pot.

Pan-fried bean curd roll

Ingredients: 2 tofu skins, half carrot, 100g winter bamboo shoots, appropriate amount of black fungus, half cucumber, salt, pepper, sesame oil, oyster sauce, starch

Practice: 1. Prepare all the ingredients, boil the winter bamboo shoots in boiling water for 3 minutes and remove them.

2. Slice the cucumbers and marinate with a little salt for a while, then squeeze the cucumbers dry and set aside.

3. Cut the tofu skin into square pieces, and shred all the ingredients.

4. Pour oil into the wok, add shredded bamboo shoots, carrots, and fungus, stir fry, and finally add cucumber, season with salt and pepper, stir fry evenly, and set aside for later use.

5. Take a piece of tofu skin, add the fried stuffing, and roll it into small strips.

6. The sealing can be smeared with some flour and water to stick it firmly, and all are done in turn.

7. Heat the oil in a non-stick pan, add the bean curd rolls and fry until the bean curd rolls are cooked. Slowly fry on low heat until both sides are slightly yellow.

Secret Mushroom Fragrant Pork Knuckle

Raw materials: about 400 grams of fresh pork knuckles Seasoning:

Secret-made mushroom brine juice 3kg, ingredient A (200g Huadiao wine, 100g each of white vinegar and celery, and 80g salt)

practice:

1. Wash the fresh pig's hands, remove the miscellaneous hair, marinate with ingredient A for 2 hours, take out and rinse with cold water, remove and put into boiling water, cut off the blood and remove the blood, remove and cool in ice water;

2. Bring the secret-made shiitake mushroom brine to a boil, turn off the heat after putting in the pig’s trotter, cover with plastic wrap, cover and simmer for 12 hours until it tastes delicious, cool and remove, put it in the fresh-keeping refrigerator to refrigerate, take it out when serving, and change the knife to 3 Centimeter square block, you can put it on a plate.

Secret Mushroom Marinade Sauce:

Put 2 kilograms of purified water, 100 grams of dark soy sauce, 300 grams of light soy sauce, 300 grams of Thai squid fish sauce, 350 grams of rock sugar, 280 grams of fresh mushrooms, 150 grams of fresh garlic into a pot, simmer for 1.5 hours, and add 20 grams 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 15ml each, water starch 30ml, salt, broth, appropriate amount of oil

practice:

1. 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.

2. 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.

3, pickled peppers, pickled ginger, green onions, garlic were cut into pieces.

4. 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.

5. Heat the wok over high heat, pour in oil and heat it to 50% heat, put in the shredded pork and quickly scatter, and set aside after discoloration.

6. Leave the base oil in the pot, heat it to 50% heat, add the minced ginger, minced garlic, and minced chili, stir fry the red oil.

7. 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

Practice: 1. Slice the grass carp with a knife

2. Marinate with salt, cooking wine and starch for half an hour

3. Garlic, chives, coriander and ginger are processed separately

4. Wash the sauerkraut, soak it in water for 1 hour, pick up and squeeze out the water and cut into pieces

5. Heat oil in a pot, add peppercorns, garlic, ginger and saute until fragrant

6. Add sauerkraut and stir fry until fragrant

7. Add appropriate amount of water and sugar and mix thoroughly

8. When the water in the pot is boiled, put the fish fillets into a small boil for a while to cook the fish

9. Finally add the chicken stock and mix well

garlic white meat

Ingredients: 1 pork belly, a little ginger, onion rice wine; sauce: minced garlic (garlic), a little soy sauce, sesame oil, oil, spicy water;

Practice: 1. Wash the pork belly in water

2. Boil a pot of water again, put the pork belly in when the water boils, then put a few scallions, a few slices of ginger and a little rice wine in the water (the meat cooked in this way has no meaty smell), cook on low heat for 30 minutes, Simmer for 10 minutes

3. Slow cook on low heat to keep the meat fresh, sweet and soft

4. After simmering, take out the meat, soak it in ice water (must be ice water), let the meat cool down rapidly, which can make the meat more elastic

5. After the meat is completely cooled, take it out and slice it; after the slices are placed on the 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 oily egg in the pot and fry it on low heat until golden brown on both sides and set aside for later use;

2. Put the fried poached eggs into a clean pot, add two tablespoons of soy sauce, two tablespoons of sugar, one tablespoon of balsamic vinegar, a small bowl of water, about the same level as the fried eggs, and cook on medium heat until the color of the fried eggs becomes darker and the marinade thickens. You can sprinkle some sesame seeds;

Enoki Mushrooms with Snow Peas

Ingredients: 170 grams of snow peas, 150 grams of enoki mushroom, 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

Practice: 1. Wash the snow peas, remove the tendons and shred them; cut the roots of the enoki mushrooms and wash them, shred the red peppers, and shred the ginger;

2. Boil enoki mushrooms in boiling water, remove and drain;

3. The shredded snow peas and peppers are also blanched, drained and drained;

4. After frying the shredded ginger in the oil pan, add soy sauce, salt and vegetarian oyster sauce and mix thoroughly before turning off the heat;

5. Add the seasoning to the enoki mushrooms, snow peas and shredded pepper and mix well.

Sweet and sour pork tenderloin

Main ingredient: 300 grams of pork tenderloin

Seasoning: 75 grams of eggs, 50 grams of wheat flour, 100 grams of peanut oil, 8 grams of 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:

1. Remove the white tendons from the tenderloin, cut into slices 5 cm long, 3 cm wide and 3 mm thick, marinate with cooking wine and salt;

2. Cut the onion into sections, cut the ginger into shreds;

3. Beat the eggs, add flour, 5 grams of starch, and an appropriate amount of water to make a paste, put it on the tenderloin;

4. Mix sugar, vinegar, soy sauce, sesame oil, soup, 50 grams of wet starch (25 grams of starch and 25 grams of water), and scallions into juice;

5. Boil the peanut oil, put the battered tenderloin into the oil pan one by one and fry it until it is crispy (golden), pour it into a colander, filter the oil, and put it into a plate;

6. Leave 50 grams of oil in the pot, add shredded ginger and fry for a while, then pour in the sweet and sour sauce, add some boiling oil, and when the sauce is cooked, pour it on the fried tenderloin, and serve.

garlic rib

Ingredients: Crispy short ribs, garlic, ginger, meat tenderizer powder, egg white, chili powder, salt, green onion, dark soy sauce, pepper powder, cooking wine.

practice:

1. Mince the garlic, ginger and chives separately and set aside; chop the small rows into pieces, wash them, add all the seasonings, minced garlic, minced ginger and egg white, stir well and marinate for half a day;

2. Fry the ribs in the oil pan until cooked, and then sprinkle with chopped green onion.

Hot Nest Chicken with Ginger Sauce

practice:

1. 2 green bamboo shoots, cut with a hob, rinse with boiling water, drain and set aside, cut the chicken into large pieces, boil in cold water to remove the oil slick, cook for 30 minutes, remove and drain and cut into small pieces piece;

2. Put the oil in the pot, first add the peppercorns and then add the Pixian watercress to stir-fry well;

3. Two pieces of old ginger, cut into small pieces and fry until fragrant, add a bowl of fresh soup, bring to a boil over high heat;

4. Add the cooked and chopped chicken pieces. After the fire is boiled, turn to medium heat and continue to burn. After 10 minutes, add the green bamboo shoots that have been drained;

5. Use vinegar, sugar, salt, and water to make a thickening sauce, then sprinkle chopped green onion and serve.

Pineapple Chicken

Ingredients: 250 grams of chicken, 100 grams of pineapple (pineapple), 50 grams of green pepper, garlic, red pepper, shallot, black sesame, fish sauce, pepper, brown sugar, sweet and sour sauce, and olive oil.

Practice: 1. Cut green peppers into strips; cut pineapple meat into strips; mince red peppers, garlic, and shallots.

2. Cut the chicken into strips, add brown sugar, fish sauce and pepper to marinate slightly.

3. Heat the olive oil in the wok, add minced garlic and red pepper to fry until fragrant, add chicken strips, fry until seven mature, add fish sauce, black sesame, sweet and sour sauce to taste, add green pepper strips, pineapple strips Fry until cooked, sprinkle with chopped green onion and serve.

Mushroom and Tofu Soup

Method 1 Cut the washed shiitake mushrooms into slices.

2 Cut the washed tofu into small pieces.

3 Heat up a wok with oil, pour in the mushrooms and fry for a while.

4 Pour in a little cooking wine, mix well.

5 Add in yuba, stir well.

6 Pour in an appropriate amount of water.

7 Cover, bring to a boil and cook over low heat for about 3 minutes.

8 Remove the lid and add tofu.

9 Cover and cook over low heat for 2 minutes until the ingredients are cooked through.

10 Uncover, add appropriate amount of salt, chicken powder, and pepper.

11 Drizzle with a little sesame oil.

12 Use a pot and spoon to mix well and season.

13 Dish out the boiled soup and put it into a bowl.

14 Sprinkle with a little chopped green onion and serve.

Braised Pork Ribs with Yam

Ingredients: 200 grams of yam, 400 grams of pork ribs, a little ginger slices, minced garlic, scallions, 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, edible oil

1. Cut the peeled and washed yam into thick pieces, cut into strips, and then cut into cubes.

2. Cut the washed pork ribs into pieces.

3. Add 500ml of water to the pot, bring to a boil, pour in the ribs, cook for half a minute to remove the blood.

4. Remove the boiled ribs and set aside.

5. Heat the wok, pour in a proper amount of cooking oil, add minced garlic, ginger slices, and scallions, and burst out the fragrance.

6. Pour in the ribs and stir-fry for a while.

7. Pour in a little cooking wine and stir well until the wine smells out.

8. Add soy sauce, bean paste, salt and chicken powder.

9. Add appropriate amount of water and mix well.

10. Add a little dark soy sauce, stir well and color.

11. Add the yam pieces and stir fry evenly.

12. Cover the pot and simmer on low heat for 20 minutes, until the ingredients in the pot are fully cooked.

13. Uncover the pot, pour in a little water starch, stir fry quickly to thicken.

14. Remove the pot and put the ingredients in the pot into a bowl.

Scrambled Eggs with Enoki Mushrooms

Practice: 1. Remove 1-2 cm from the root of the enoki mushroom, wash it, and soak it in light salt water;

2. Beat the eggs, add a little salt, pepper and water, and stir until uniform;

3. Heat the pot, add a little oil, add eggs, fry them into egg-like flowers, and take out;

4. Heat a little oil in the pot, add enoki mushrooms, fry until soft, add the fried eggs;

5. Stir fry until the two are evenly mixed, add salt and oyster sauce, stir well, add a little chopped green onion, and serve.

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, and 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)

2. 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.

3. Remove the soaked lettuce skin, drain the water, and cut into strips horizontally.

4. 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.

5. Heat the oil (10ml) in the pot over high heat, add the shredded pork and stir-fry until it is mature.

6. 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: 4 trotters of colorful glutinous corn, 1 large cooking wine, 3 tablespoons of oil, 30 ml of rock sugar, 20 grams of braised soy sauce, 4 tablespoons of star anise, 5 cinnamon, 3 pieces of ginger, 8 pieces of peppercorns, 20 dried peppers, 8 dried tangerine peels, 2 pieces of salt, 10 grams of chicken essence, 4 tablespoons

practice

1. Wash the pig's feet, boil water and add some cooking wine, put in the pig's feet and cover the pot, blanch the pig's feet in warm water

2. Boil the warm water again, soak it in water, cut the colored glutinous corn into sections, and put it in the pressure cooker

3. Fry the sugar color, put oil in the pot, white sugar, stir with the spatula until the sugar turns yellow, pour in the pork feet and stir-fry, then pour in the braised soy sauce and stir-fry, add the aniseed and stir-fry until the water is covered Cover the pot with the pig's feet and boil it, add salt and chicken essence to taste, and then pour it into the pressure cooker with the corn in it, cook it for half an hour and then turn off the heat. After 10 minutes, turn off the heat. ,Began to eat.

Stir-fried Shredded Pork with Enoki Mushrooms

Ingredients: shredded pork, enoki mushroom, red pepper, bell pepper, salt, soy sauce, starch

practice:

1. Shred the lean pork, add a little soy sauce, salt and starch, mix well and marinate for a while.

2. Wash and shred the red peppers. Remove the old stems at the bottom of the enoki mushrooms and tear them into shreds for later use.

3. 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.

4. Heat the remaining oil again, add enoki mushrooms and shredded red pepper, stir fry, add salt and light soy sauce to taste.

5. Pour in the fried shredded pork and mix well.

6. Drizzle a little chili oil and sprinkle with chopped green onion.

Cola Chicken Wings

Ingredients: chicken wings, cola, star anise, cooking wine, ginger, green onion.

Practice: 1. Wash the chicken wings, put them in the water with onion and ginger, boil and remove, and drain the water.

2. Heat a little oil in a pot and add chicken wings.

3. Fry until both sides turn yellow.

4. Pour in the cola and cover the chicken wings.

5. Add soy sauce, aniseed, sliced ​​green onion, ginger slices, bring to a boil over high heat and then turn to low heat.

6. Simmer until the soup thickens.

Sautéed Australian Beef

Ingredients: 400 grams of Australian beef short ribs, 1 fresh coconut, 30 grams of green and red peppers, 30 grams of dried seven-star peppers, 50 grams of green onions, 10 grams of pepper, ginger, garlic, salt, cooking wine, Huadiao wine, Pepper, sugar, balsamic vinegar, dark soy sauce, roasted gravy, wet cornstarch, fresh soup, simmering chili oil, pepper oil, salad oil

Practice 1. Cut the Australian beef short ribs into large pieces, put them in a basin of clear water to rinse off the blood, remove them and drain, 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, roasted gravy and wet cornstarch, and add fresh soup to make a sauce.

2. When the oil in the pot is 80% hot, add diced beef, fry until crispy on the outside and tender on the inside, pour out and drain the oil.

3. Leave the bottom oil in the pot, heat it up and put in the seven-star pepper festival, Chinese peppercorns, ginger diced, garlic diced, green and red pepper festival and green onion festival, and then pour in the fried beef diced after it is fragrant.

4. Next, cook in the right bowl and drizzle with chili oil and pepper oil, put it in the coconut shell and serve.

Steamed Chicken Feet with Soy 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

Practice: 1. Boil chicken feet in a pot for 3 minutes, drain and set aside;

2. After the oil is hot, add chicken feet, deep-fry until slightly yellow, then soak in cold water for 10 minutes;

3. Take out the chicken feet and add salt, pepper, onion, red pepper, minced garlic, tempeh, raw flour, cooking wine, sesame oil, soy sauce, dark soy sauce, and oyster sauce to fully mix;

4. Put the tofu in a bowl, place the chicken feet, pour the remaining sauce on the chicken feet, and steam for 25 minutes over high heat.

Stir-fried Beef

Ingredients: beef, cooking wine, pepper powder, salt, starch, cooking oil, soy sauce, chicken powder, green onion

Practice: 1. The beef slices are marinated with cooking wine, pepper, salt, starch, a little cooking oil and marinated for 15 minutes;

2. Green and red peppers are cut into pieces, green onions are cut into sections, yellow rice peppers are cut into pieces, pickled ginger is sliced, ginger and garlic are cut into rice;

3. After the pot is heated with oil, put the beef into the quick-slip and change color and take out;

4. Put oil in the pot and saute ginger and garlic, put rice pepper and soaked ginger and saute until fragrant, put green and red peppers, adjust salt and stir fry;

5. Pour in the beef and stir-fry, adjust the soy sauce, chicken powder, and scallions and stir-fry well.

Steamed Chicken Wings with Tempeh

Ingredients: 500 grams of chicken wings, 10 grams of dried tempeh, 1 millet pepper, 3 shallots, 2 slices of ginger, 2 cloves of garlic, 2 tablespoons of steamed fish sauce, 2 tablespoons of cooking wine, half tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 3 salts grams, 5 grams of sugar, 5 grams of cornstarch.

Clean and chop the chicken wings into small pieces for later use.

Put chicken wings, a piece of ginger, two green onions and a tablespoon of cooking wine in the pot, add appropriate amount of water and bring to a boil over high heat, then turn to low heat and cook for two minutes, remove and rinse and drain the water for later use.

Ginger is cut into filaments, millet peppers are cut into small pieces, garlic is minced into garlic paste, and bean drums are minced.

Heat oil in a hot wok and fry the tempeh until fragrant. Add minced garlic, shredded ginger and millet pepper to the pot and stir-fry evenly.

Put the chicken wings in a large pot, add 3 grams of salt, 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of steamed fish sauce, 1 tablespoon of cooking wine and 5 grams of sugar, put the fried ginger and garlic juice Pour into a basin.

Wearing disposable gloves, marinate the chicken pieces evenly for an hour.

Put 5 grams of cornstarch into the chicken pieces, put on disposable gloves and 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 two to three minutes, then take out the pot, sprinkle with a little chives.

Duck intestines with red oil

Ingredients: fresh duck intestines, 2 scallions, 3 tablespoons of red oil, 1/2 tablespoon of sesame oil, sesame oil, soy sauce, vinegar, pepper powder, minced ginger and garlic, salt, chicken essence, chopped green onion

Practice: 1. Cut the duck intestines and clean them. Rub and wash the duck intestines several times with vinegar, salt and cooking wine. Add a small amount of white wine for the last time.

2. Add an appropriate amount of water to the pot, add cooking wine, ginger slices, and scallions to boil, put the duck intestines into the pot and scald them a little, roll up the edges of the duck intestines and pick them up immediately;

3. Take a deep-bottomed plate, put the chopped onion on the bottom of the plate, and put the hot duck intestine on top;

4. Take a bowl and add sesame oil, soy sauce, vinegar, pepper powder, minced ginger and garlic, salt, chicken essence, sesame oil, and broth, mix thoroughly, pour it on the duck intestines, and sprinkle with chopped green onion.

Spicy Hairy Belly

Ingredients: hairy belly, garlic, ginger, dried red pepper, peppercorns, small celery, oyster sauce, salt (if you have a strong taste, you can add salt in moderation, and the oyster sauce is basically done)

Practice: 1. Quickly scald the hairy belly (a few seconds, and then fry it in the pot)

2. Cut garlic slices, shredded ginger, and celery into sections

3. In the right amount of oil, first fry the dried red peppers, stir fry them all the time on medium and low heat, and then add the ginger, garlic and peppercorns, and fry them to make you cough and sneeze!

4. Put the hairy belly and small celery in 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 spring onion, 3 pieces of ginger, 3 cloves of garlic, 1 tablespoon of soy sauce, and 1 tablespoon of cooking wine.

practice:

1. Plane the belly, remove the intestines and clean the sea fish, cut the onion into sections, slice the ginger and garlic, and cut the pork belly into strips.

2. Put a tablespoon of vegetable oil in the wok, add onion, ginger and garlic and stir until fragrant.

3. Add the pork belly and stir fry.

4. Stir the pork belly until the oil turns golden brown, add a tablespoon of soy sauce.

5. Stew the pork belly in soy sauce for a while until it becomes fragrant.

6. Put an appropriate amount of water in the pot, add enough water at a time, and add a tablespoon of cooking wine.

7. Put in the fish, bring to a boil over high heat, and simmer for 15 minutes on medium-low heat.

8. Put an appropriate amount of salt to taste, collect the soup over high heat, and then serve.

Spicy Pig Trotter

Ingredients: pork trotters, onion ginger garlic, cooking wine, dried chili, pepper, star anise, dark soy sauce, vinegar, salt

1. Wash pig's trotters, slice ginger and garlic;

2. Boil water in a pot, add onion and ginger slices, pour in a little cooking wine, put pig trotters in flying water after the water boils, remove the floating foam and take out pig trotters;

3. Put oil in the pot, add dried chili, pepper, aniseed, ginger slices, garlic slices and fry until fragrant;

4. Put in the trotters and stir fry, add dark soy sauce, vinegar, salt to taste, add water to cover the trotters;

5. Bring to a boil over high heat and turn to low heat until the trotters are cooked and the juice can be collected.

Cantonese Chicken Pot

Ingredients: chicken, Zhuhou sauce, soy sauce, oyster sauce, cooking wine, chicken essence, ginger, garlic, green pepper, garlic sprouts, coriander;

Practice: 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 directly handle it and chop it up and go home. You only need to wash it;

2. Put an appropriate amount of cooking oil in the pot, add ginger and garlic and saute until fragrant;

3. Put the chicken into the pot, stir fry it evenly for a few times, and add a spoonful of tea chicken essence; this step is the key to the chicken pot, add one spoonful for half a chicken, and one and a half to two spoonfuls for a whole chicken;

4. Stir fry until the chicken is colored and prepare to cover the lid. Before covering the lid, add a small bowl of water, you don't need to add too much;

5. The simmering time can be observed according to the situation of the pot. The longer the time, the more delicious it is;

6. After simmering, add onions, garlic and green peppers, continue to stir fry for a few more times, and you can cook!

Pork Belly with Scallion Oil

Ingredients: pork belly, cornstarch, water, salt, chives, ginger, soy sauce, oyster sauce, appropriate amount of sugar, coriander

Practice: 1. Grab the pork belly with cornstarch. Rinse several times, then put it in the water pot and scald it immediately, remove it and wash it with cold water, then open the water pot and cook for a while, then take it out and rinse with water. Repeat three times

2. Put the processed pork belly in a pot, add water/salt/star anise/ginger slices/slices of chives and cook until the pork belly is cooked, take it out and let it cool and cut into strips.

3. Mince the sand ginger. Slice the shallots and heat them in a pan

4. Put soy sauce/appropriate amount of sugar/oyster sauce. Cook into a sauce. Turn off the heat. Pour it on the pork belly with parsley on it.

Braised 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, bay leaves, star anise, pepper, fennel, cinnamon

Practice 1. Cut the pork belly into mahjong pieces, cut the ginger into large pieces, cut the green onion into sections, pour in the cooking wine, put it in a pot and blanch the water, and skim off the foam after the water is boiled;

2. Pour a little base oil in the pot, add the pork belly and stir-fry, stir-fry the excess oil and pour out, add the onion, ginger, garlic, cooking wine and stir-fry, then pour in the light soy sauce and sweet noodle sauce and continue to stir-fry, add the prepared spices Put it in the stewing material box, and finally pour warm water, just cover the ingredients, put it in the stewing material box, and some rock sugar;

3. Bring to a boil over high heat, turn to low heat and simmer for 1 hour, then collect the juice over high heat. During the process of collecting the juice, add oyster sauce and salt to taste.

Celery Soy Peanuts

Practice: 1. Soak peanuts in cold water for 2-3 hours, so that each peanut is fully absorbed;

2. Put an appropriate amount of water in the casserole, add peanuts, ginger slices, star anise and pepper;

3. Add salt and cook for 10 minutes, then cover and simmer until the water is cool and tastes good;

4. Remove celery leaves from celery, clean and cut into small pieces; peel carrots, clean and cut into small pieces;

5. Blanch the celery and carrots separately, then drain the water in cold water for later use;

6. 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 Dried Plums and Vegetables

Ingredients: 600 grams of pork belly, 60 grams of dried prunes, 1 star anise, appropriate amount of cinnamon, fragrant leaves, 2 teaspoons of white pepper powder, appropriate amount of light soy sauce, green onion, 1 teaspoon of sugar, 2 tablespoons of dark soy sauce, ginger cooking wine, 300 rapeseed oil ml

practice:

1. Choose three layers of pork belly with distinct layers, put the whole into the pot, add onion, ginger, cooking wine, white pepper, cinnamon, bay leaves and blanch. After the pot is boiled, cook on low heat for 15 minutes. You can basically fork it with chopsticks. out;

2. Use a fork to evenly pierce the skin with small holes, use kitchen paper to absorb the moisture of the skin, and evenly apply a layer of dark soy sauce to color the skin;

3. Soak dried plums in cold water, wash and drain;

4. Put a little cooking oil in the pot. When the oil temperature reaches 70% hot, put the marinated pork belly face down, fry it into tiger skin color and let it cool, then cut into 1 cm thick slices , spread out in a bowl.

5. Heat the pan with cold oil and saute 4 slices of ginger until fragrant, pour in the drained umeboshi and stir-fry for a few times, then cook the cooking wine; star anise, light soy sauce, dark soy sauce, appropriate amount of water; sugar and salt and stir-fry evenly.

6. Fill the sliced ​​meat with the fried umeboshi and steam for 60-70 minutes on high heat.

7. Take out the steamed pork belly and dried plum vegetables together, put them in the bowl in turn, and finally sprinkle an appropriate amount of chopped green onion, and the pork belly with dried plums and vegetables is ready.

Oil splashed bean skin

Ingredients: 250g bean curd, 1 stalk coriander, 3 tbsp oil, 4 dried chilies, 1 stalk spring onion, 3 tbsp steamed fish soy sauce

Practice: 1. Cut the bean skin top knife into 1 cm wide strips, cut the green onion and chopped green onion, cut the coriander into small pieces, cut the dried chili into small pieces, and do not need the chili seeds.

2. Bring water to a boil in a pot, put in the bean skin and blanch for 2-3 minutes, blanch the bean skin until it becomes soft, remove and control the water

3. Put the tofu skin on the plate, add chopped green onion, dried chili, sprinkle with coriander, and pour steamed fish sauce around it

4. Heat the oil in the pot until smoking, pour the hot oil on the chopped green onion and dried chili, and mix it when eating

Sautéed Cauliflower with Tomatoes

1. Wash the cauliflower and break it into small florets, wash the tomatoes and set aside

2. Onion, ginger chopped

3. Water starch, sugar and salt are ready

4. Put water in the pot, after the water boils, add the cauliflower into the boiled water, and drain it in cold water for later use

5. Stir fry shallots and ginger in hot pan with cold oil

6. Then add the tomato pieces and stir fry the juice

7. Pour in the blanched cauliflower

8. Stir well, add salt and a little sugar, then thicken with water starch and serve.

Taiwanese Salted Crispy Chicken

1. Materials are ready

2. Debone the chicken thighs

3. Cut the chicken thighs into pieces and slice the ginger

4. Marinate the chicken with cooking wine, salt and soy sauce starch for 10 minutes

5. Make starch and potato flour oil and water into frying paste

6. Put the chicken in and mix well

7. Heat the oil to 80% hot

8. Deep fry until golden brown

9. Pick up

10. Slightly fry the nine-story tower

Cabbage and Tofu Rolls

1. Wash cabbage, king oyster mushrooms and carrots in appropriate amount and set aside.

2. An appropriate amount of tofu is ready for use.

3. Chopped oyster mushrooms and carrots and fried until cooked.

4. After mashing the tofu, mix it with the above ingredients, add soy sauce, salt and black pepper and mix well.

Fish-flavored shredded tofu

Ingredients: 250 grams of brine tofu (old tofu), 50 grams of water-fat fungus, 50 grams of carrots, 30 grams of peppers, 15 ml of rice vinegar, 15 ml of sugar, 15 ml of braised soy sauce, pepper, minced garlic, appropriate amount of monosodium glutamate, 2 grams of salt, 1 tsp cornstarch, 1 tsp water starch;

practice

1. First slice the brine tofu into slices, then cut into strips, pat evenly with a small spoon of dry cornstarch.

2. Wash the ingredients and shred them separately, soak the fungus and tear it into small buds by hand. Cut the dried chili into rings and mince the garlic for later use.

3. Make a fish sauce (rice vinegar, soy sauce, sugar, salt, monosodium glutamate, pepper, minced garlic, etc. As for the amount, it is written in the material table)

4. Put an appropriate amount of vegetable oil in a frying pan, add the dried chilies and stir-fry until fragrant, then add the cornstarch bean curd strips and fry slightly until golden brown, push the bean curd strips aside, add the ingredients and stir-fry for a while.

5. Pour in the pre-prepared fish sauce and stir fry evenly. Thicken with appropriate amount of water starch. Turn off the fire.

Winter Melon Stuffed Meat

Ingredients: 500g winter melon, 150g pork tenderloin, 10 scallops, half carrot, 2 shallots, 5g salt, 5g sugar, 4g chicken essence, 1 teaspoon soy sauce, 1 teaspoon cooking wine, Dolly sunflower oil Appropriate amount, 2 spoons of corn starch (1 spoon mixed with meat filling, 1 spoon thickened sauce), 1 large and 1 small embossing mold;

practice

1. Prepare all the ingredients, soak the scallops in water in advance for later use. For winter melons, choose the melon shape with a large circle to buy, which is convenient for pressing the model.

2. First make the meat filling, wash and chop the meat. Then chop into meat.

3. Add 3g of salt, 5g of sugar, 2g of chicken essence, 1 teaspoon of soy sauce, 1 teaspoon of cooking wine, 1 tablespoon of cornstarch, and an appropriate amount of Doli sunflower oil to the minced meat on a plate.

4. Stir with chopsticks in one direction (clockwise).

5. Stir until the meat filling becomes gummy (add about 1 teaspoon of water during this period) to make the meat filling more tender. The meat filling is ready.

6. Wash and cut the skin of the winter melon, then use a large embossing die to press out the pattern you like, and then use a small die to press out the pattern in the middle for later use.

7. Take carrots and use a small mold to press out small flowers (for decoration). Stuff the meat stuffing into the prepared winter melon in turn.

8. Then put the pre-soaked scallops on the meat filling. Shape the wax gourd, add carrot flowers, and prepare to be steamed.

9. Add an appropriate amount of water to the steamer. Bring to a boil over high heat, put the stuffed wax gourd into the pot, cover with the lid, and steam for about 8 minutes. Take out when cooked.

10. Pour the soup from the plate into a small pot. Add 2g of chicken essence, 2g of salt, boil over low heat and add 1 tablespoon of starch water to thicken.

11. Add chopped green onion after thickening the juice. Then pour the gravy evenly over

soy tofu

Ingredients: tofu; spicy tempeh; chili peppers; spring onions (or celery leaves, coriander leaves); soy sauce;

Practice: 1. Cut the tofu into small pieces, cut the chili pepper into circles, cut the green onion into chopped green onion, and prepare the spicy tempeh.

2. Heat the oil in the pot and heat it slightly, then put in the tofu cubes, fry them on medium heat until golden brown on all sides, and put them in a bowl (the tofu fried on low heat is tender and juicy, and the tofu fried on medium heat is fragrant and chewy).

3. Put oil in another pot and sauté the shallots until fragrant, then add the chili peppers and spicy tempeh and continue to fry until fragrant, pour in the fried tofu, pour in the soy sauce, stir fry evenly, and sprinkle with chopped green onion.

Tips: 1. The tempeh will be more delicious when crushed. 2. If you like to eat softer tofu, you can fry it on a small fire. The tofu fried on a medium fire is fragrant and hard.

Sweet and Sour Potato Chips

Ingredients: Potatoes, Oil, Vinegar, Sugar, Salt

Practice: 1. Wash the potatoes and cut them into slices.

2. Heat oil in a pan, add potato chips, stir fry continuously until the potato chips are raw.

3. Add salt, sugar and vinegar, stir well and serve.