A selection of 39 dishes, delicious, delicious and nutritious, come and try them all

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!

Steamed Chicken with Mushrooms

Ingredients: 4 small chicken legs, 3 mushrooms, 1 small piece of mustard, 1 piece of ginger, a small amount of chopped green onion and millet pepper rings, a little salt, starch, 1 spoon of light soy sauce, a little cooking wine and 1 spoon of oyster sauce.

Practice: 1. Wash the mushrooms and cut them into slices, shred the ginger, cut the mustard into thin strips, and prepare some green onion, millet, and pepper rings.

2. Rinse the chicken thighs several times to remove the blood, then drain the water and put it in a basin, add shredded ginger, add a little salt, 1 spoon of soy sauce, a little cooking wine and 1 spoon of oyster sauce, add a little starch, mix well and marinate 20 minutes.

3. After the chicken is marinated, spread the marinated chicken on a deep plate, put mushroom slices and mustard strips.

4. After the water in the steamer boils, put the plate into the steamer, cover the lid, and steam the steamer on high heat for 20 minutes.

5. The chicken is out of the pot, sprinkle with a little chopped green onion and spicy millet to garnish, the chicken is tender and tender, easily deboned, fragrant but not greasy.

steamed sausage

Ingredients: 1 stage yam, 1 carrot, half a sausage, 2 eggs, 2 chives, 1 spoon of soy sauce.

Practice: 1. Wash and peel the carrots, cut the thicker slices with an oblique knife, cut the skinned oblique knife into evenly thick slices, and cut the sausage into evenly thick slices.

2. Start to arrange the plate, a piece of radish, a piece of sausage, and a piece of yam are placed in a circle in turn, and finally a few pieces of yam are left, which can be placed at will.

3. Put an appropriate amount of water in the pot, put the prepared sausage on the drawer, steam for 5 minutes after the water boils, take out the plate and put the prepared 2 eggs into the middle of the plate.

4. Continue to steam for about 10 minutes, so that the eggs will not affect the taste due to the steaming for too long.

5. After a little cooling, take out the plate, sprinkle a little chopped green onion on the plate, heat an appropriate amount of oil in the pot, pour the oil on the chopped green onion while it is hot, and finally add 1 tablespoon to taste very fresh.

Steamed Minced Pork with Tofu Skin

Ingredients: 2 pieces of tofu skin, appropriate amount of meat filling, 1 egg, 1 piece of ginger, salt, soy sauce, cooking wine, pepper, dry starch.

Practice: 1. Use a knife to chop the minced meat more delicately, add the minced ginger, add a little salt, 1 spoon of soy sauce, half a spoon of cooking wine, a little pepper, 1 spoon of dry starch, mix well, let stand for 10 minutes Tasty.

2. After rinsing the tofu skins, stack them and cut them into small square pieces. Boil the tofu skins again, cook for 1 minute, remove them, and put them in cold water.

3. Take a piece of tofu skin, wrap it with a little meat filling, stick it with a little meat filling at the interface, put it on a plate and place it on a plate, and then crack an egg in the middle.

4. Boil water in the steamer, put the plate on the steamer, cover the pot, boil and steam for 10 minutes.

5. Add a little water to the wok, add 1 tablespoon of soy sauce, a little salt, and appropriate amount of water starch, cook until thick, pour it on the tofu skin, and sprinkle some chopped green onion.

minced green vegetables

Ingredients: 8 green vegetables, appropriate amount of minced meat, salt, dark soy sauce, water starch.

Practice: 1. After washing the vegetables, separate the leaves and heads of the vegetables.

2. After boiling water in the pot, add a few drops of oil, a little salt, put the cabbage head into the pot, blanch for three minutes and remove. , and then put the green cabbage leaves into the pot and blanch for two minutes.

3. Take a plate, place a circle of green cabbage leaves around the plate, and then put a head of green cabbage in the middle.

4. Prepare an appropriate amount of minced meat. It is best to chop the minced meat finely. Prepare some minced garlic, minced pepper and minced ginger.

5. Put a little oil in the pot, add minced meat and stir fry. When the minced meat turns white, add minced garlic, minced pepper and minced ginger to fry until fragrant, add a little salt, and stir fry evenly with soy sauce.

6. Add an appropriate amount of water, a small amount of water and starch, boil to make the sauce, and pour it evenly on the prepared vegetable heads.

Fried Shrimp with Cucumber

Specific production method

1. Prepare the food. Appropriate amount of shrimp, 2 cucumbers, appropriate amount of onion and garlic.

2. Remove the head, feet, shell and shrimp line of the shrimp, as shown in the picture, one shrimp is ready to be peeled.

3. Cut a knife across the back of the shrimp, as shown in the picture, but do not cut it.

4. Put all the processed shrimps into a large bowl, put in 1 spoon of cooking wine, half an egg white, and a spoon of starch in turn, and then marinate for a few minutes for later use.

5. Peel the cucumber and cut it into hob pieces.

6. Mince the onion and garlic.

7. Pour an appropriate amount of water into the pot and boil, put the marinated shrimps into the pot, cook until the shrimps change color and then remove them.

8. Pour an appropriate amount of oil into the pot and heat it, then put the onion and garlic into the pot, stir-fry until fragrant.

9. Put the cucumber into the pot and stir fry for about 1 minute.

10. Put the shrimp into the pot and stir fry evenly, then add 1 tablespoon of salt and a little chicken essence to taste.

11. Turn off the fire when the cucumbers are mature, and then pour a little sesame oil.

12. Put it on a plate and serve it on the table.

Hawthorn fry

Method: 1. Prepare the ingredients. 2 sections of lotus root, half a carrot, 100 grams of soaked fungus, 100 grams of snow peas, and appropriate amount of garlic.

2. Peel the lotus root and cut into thin slices, slice carrots, tear the fungus into small buds, remove the old tendons at both ends of the snow peas, and slice the garlic for use. I mold the carrots into flower shapes so they look better when fried.

3. Pour an appropriate amount of water into the pot. After the water is boiled, put a few drops of cooking oil into the pot. Then put the lotus root slices and carrot slices into the pot and blanch for 20 seconds. Pour a little cooking oil into the pot and blanch them out. The color of the vegetables will be more beautiful.

4. Put the snow peas into the pot and blanch for 20 seconds.

5. Put the fungus into the pot and blanch for 20 seconds, then remove all the vegetables and put them in cold water. Because the ripening time of several vegetables is different, they should be placed in the pot one after the other.

6. Pour a little oil into the pot. After the oil is hot, put the garlic slices in the pot and stir-fry until fragrant.

7. Put all the vegetables into the pot and stir-fry for 2 minutes, then add 1 teaspoon of salt to taste, stir-fry evenly and then serve.

Chicken Meatballs

Method: 1. Prepare the ingredients. 300g chicken breast, 30g broccoli, half carrot, 50g corn kernels

2. Chop the chicken breast into puree, or use a food processor to puree. Chop broccoli and carrots separately.

3. Pour an appropriate amount of water into the pot and boil, then put the corn kernels, broccoli and carrots into the pot and blanch.

4. Put the boiled corn kernels, broccoli, and carrots into the chicken breast, and then add 1 tablespoon of cornstarch, a little salt, chicken essence, and white pepper to taste.

5. Start stirring with chopsticks in one direction until the chicken is firm. During this period, you can also remove the chopsticks and beat the chicken several times with your hands.

6. Stick a little oil on your hand, then take an appropriate amount of chicken into your hand and roll it into a ball shape;

7. Heat the ball frying pan slightly, then put the rolled balls into the frying pan;

8. Fry on low heat until one side is fried and set, then turn over until the meatballs are mature.

9. Put the balls on a plate, squeeze some tomato sauce and low-calorie salad dressing to start.

Cumin Sauce Skeleton

Practice: 1. Saute cumin, star anise, cinnamon and pepper together on low heat. Put into seasoning box.

2. Soak the spine in water for more than 1 hour in bleeding water.

3. Put cold water into the pot. Add Chinese peppercorns and ginger slices. Cook without cover and skim off the foam. Add appropriate amount of cooking wine and continue to cook for about 2 minutes.

4. Put the bones into the clay pot. Add the seasoning box, onion knots, ginger, garlic, dried red peppers, rock sugar and an appropriate amount of cooking wine.

5. Continue to add light soy sauce and dark soy sauce, add boiling water until the bones are 80% full. Bring to a boil, then turn to low heat and simmer for about 1.5 hours. To the degree of cookedness you like. Be careful to turn it twice in the middle. Make the skeleton sauce more evenly.

Braised Lamb Brisket with Red Wine

Ingredients: about 500g of lamb brisket, 300ml of red wine, onion, ginger, garlic, green onion, rosemary, freshly ground black pepper, salt, lemon, soy sauce.

practice:

1. Mince the onion, green onion and ginger separately, and smash the garlic for later use;

2. Cut the lamb brisket into pieces, sprinkle with a little salt and pepper and marinate for 15 minutes;

3. Put a little olive oil in the pan and put the diced lamb brisket;

4. Heat the remaining oil in the pot again, pour in the ginger, garlic, onion, green onion and stir until fragrant, add freshly ground black pepper, rosemary, red wine and soy sauce and cook for a while. Put it in and fry until the surface changes color and remove it;

5. Add a small bowl of water, and use a hand mixer to thoroughly break all the ingredients in the pot into a paste;

6. Pour in the fried lamb brisket, squeeze a little lemon juice, cover and simmer for about 8 minutes, then collect the juice on high heat.

Stir-fried Beef with Double Pepper

Method 1. Prepare the ingredients.

2. Wash the green and red peppers and cut them into oblique sections, slice the garlic, and shred the ginger.

3. Cut the beef into thin slices.

4. Put the beef into a bowl, pour in an appropriate amount of cooking wine, soy sauce, add oyster sauce, egg whites, and stir well.

5. Add half a tablespoon of cornstarch, mix well and marinate for 5 minutes.

6. Put an appropriate amount of oil in the pot (you can put more) and heat it up. Slide the marinated beef into the oil pan until it is mature.

7. Set aside the beef.

8. Leave the base oil in the pot, add shredded ginger and garlic slices to burst out the fragrance.

9. Add green and red pepper and stir fry.

10. When the peppers are fried until they are broken, add the beef that is ready for use and stir-fry together, add a small amount of salt to taste, and add chicken powder to make it fresh.

Bacon mixed with garlic sprouts

Ingredients: 200g garlic sprouts, 250g bacon, 2 red peppers, 2 garlic, 1 spoon of white vinegar, 2 spoons of oil, 1 spoon of salt

practice:

1. Boil water in a pot, add a little salt and a few drops of oil, put in the garlic sprouts, blanch them, remove and cool, and control the moisture;

2. Spread the bacon on the bottom of the pan and fry it on low heat;

3. Tear the cooled garlic sprouts into strips by hand;

4. The fried bacon is also cut into thin strips;

5. Put the red pepper and garlic paste into it;

6. Add seasonings such as white vinegar, salt and olive oil and mix well.

Stir-fried Chicken Thighs with Chili

Ingredients: 1 jin of chicken thigh, 10 two vitex, 1 green pepper, green onion, ginger and garlic, onion, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, salt

practice:

1. Cut the chicken thighs into small pieces, wash them with cold water and put them into the pot, boil them to get the foam, remove them, wash them with warm water and drain them for later use;

2. Pour a little more oil into the pot than usual for cooking, add the ginger slices and stir until fragrant, then add the chicken pieces; quickly stir-fry the chicken pieces in the oil, and then add the cooking wine;

3. After the fat of the chicken itself has also released a part, add onion, garlic, onion and green pepper; add soy sauce and oyster sauce in turn to taste;

4. Finally, add an appropriate amount of salt depending on the saltiness of the soy sauce and oyster sauce; add Erjingtiao chili and stir-fry evenly until slightly broken and ready to serve.

hot noodles

Ingredients: 500 grams of noodles, sprouts, chopped cooked peanuts, minced shallots, minced red pepper, minced garlic, soy sauce, sugar, red oil, sesame oil, pepper powder, balsamic vinegar

practice:

1. Boil water in a pot, add a little salt to the water, put the noodles in the pot and cook them, remove them from cooling and control the water;

2. Put the noodles in a bowl, mix 2 tablespoons of soy sauce, 1 teaspoon of sugar, 4 tablespoons of red oil, 2 tablespoons of sesame oil, 1 teaspoon of pepper powder, and 2 tablespoons of balsamic vinegar, mix well, mix well. Pour the good sauce into the cooked noodles;

3. Pour sprouts, chopped cooked peanuts, chopped chives, red peppers, and minced garlic into the noodles, stir well and serve.

mustard shredded pork soup

Material: 60 grams of pork tenderloin, 50 grams of mustard.

Seasoning: 5 grams of minced ginger, 3 grams of soy sauce, 2 grams of monosodium glutamate.

Practice: 1. Wash and shred the pork tenderloin, put it in a bowl, and mix it with soy sauce and minced ginger. Wash and shred the mustard greens, blanch in a pot of boiling water until discolored and remove.

2. Put the pot on the fire, pour in water, put in the shredded pork and boil, then add the shredded mustard, turn to low heat and cook until cooked, add MSG to taste.

experience:

After shredding the mustard, soak it in water for a while, so that it will not be too salty and affect the taste of the whole soup.

Experience: When making this soup, you can also stir-fry the shredded pork first, and then cook the soup, the taste is more fragrant.

Pork Meatball Soup

Material: 200 grams of pork filling, 50 grams of cucumber, 20 grams of water fungus

Seasoning: 10 grams of water starch, salt, monosodium glutamate, 3 grams each of minced green onion and ginger, and 2 grams of shredded onion.

Method: 1. Add water starch, minced green onion, minced ginger and some salt to the pork filling, mix well, slowly add water and stir vigorously, squeeze it into meatballs with your hands; wash the cucumber and slice it; wash the fungus with water and cut it into small pieces.

2 Put the pot on the fire, put the water to boil, put in the meatballs, after boiling, add the fungus and cucumber slices, cook on low heat, add shredded green onion, monosodium glutamate, and the remaining salt to taste.

haggis soup

Material: 50 grams each of sheep heart, sheep lung, sheep tripe, and sheep intestine.

Seasoning: 1200 grams of mutton stock, 20 grams each of shredded onion, minced ginger, ginger slices, minced garlic, and garlic cloves, 15 grams of aniseed, 10 grams of pepper, 10 grams of vinegar, cooking wine, minced coriander, pepper, monosodium glutamate, and a little salt each .

practice:

1. Rinse the offal repeatedly, put it in a pot, add an appropriate amount of water, then add peppercorns, aniseed, shredded green onion, ginger slices, garlic cloves, and salt, cook until it is nine mature, remove the water, and cut the offal into small pieces.

2. Put the pot on the fire, add the mutton stock, add minced ginger, minced garlic, cooking wine, salt and lamb offal, turn to low heat after boiling, skim off the foam, add vinegar and monosodium glutamate to taste, and then sprinkle with pepper when cooked. Mix well with coriander.

Egg Tofu Soup

Materials: 1 egg, 200 grams of soft tofu, 30 grams of ham, 50 grams of tomato and rapeseed.

Seasoning: 3 grams of salt, 2 grams of monosodium glutamate and sesame oil, 1200 grams of broth.

Practice: 1. Wash and cut tofu, shredded ham sausage, wash and cut tomato, wash and cut rapeseed, and beat eggs into egg liquid.

2 Put the pot on the fire, pour in the broth and bring to a boil, add tofu and rapeseed and cook for a while, then evenly pour in the egg mixture and stir to disperse. After boiling again, add ham sausage and tomato pieces. After cooking, add salt, monosodium glutamate and sesame oil to taste. Can.

Experience: Soak the tofu in light salt water for about 15 minutes after dicing it, which not only removes the smell of beany, but also does not break easily when cooked.

Experience: Selection of high-quality tofu: Tofu without water lines, impurities, and tender texture is high-quality, while water lines, bubbles, and fine particles are low-quality tofu.

burnt eggplant

Ingredients: 1 eggplant, 1 tomato, 2 cloves of garlic, 2 shallots.

Directly made into the sauce: 3 tablespoons of sugar, 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of vinegar, a little salt, and a little starch. (Note: The spoon used here is the soup spoon.) Just mix these ingredients directly into the bowl.

practice

1. After washing the eggplant, cut it into pieces with a hob, and then soak it in water. This is mainly to prevent the eggplant from oxidizing and turning black. Then, peel the tomatoes and cut them into pieces, slice the garlic, and cut the shallots into chopped green onions.

2. Heat the oil in a pan, then fry the eggplant until soft, then put it on a plate for later use. If it is wide fried, fry it back and forth for a few times to soften it.

3. Heat the bottom oil in another pot to 40% oil temperature, add some sliced ​​garlic and chopped green onion and saute until fragrant, then pour in the tomatoes and start to stir fry, and fry the tomatoes as well.

4. At this time, return the eggplant to the pot, stir well, pour in the sauce, sprinkle the remaining sliced ​​garlic on top, simmer the eggplant until it is soft, turn off the heat and take it out of the pot.

5. The eggplant in this dish fully absorbs the aroma of garlic and tomatoes. The taste is sweet and sour, and the sauce has a kind of fish flavor, which makes this dish have the taste of fish-flavored eggplant. It is a very good meal. With this rice artifact, 3 bowls of rice are simply not enough.

Pork with Plum Vegetables

Practice: 1. Prepare a handful of dried plums and soak them in water for 30 minutes, then wash them with running water and chop them for later use.

2. Prepare a piece of fat and thin pork belly and cut it into two pieces. Put the cold water into the pot, add ginger slices, scallion knots, and cooking wine to remove the fishy smell. Bring to a boil, skim off foam and cook for 25 minutes.

3. Take out the cooked pork belly, dry the water on the surface with a napkin, then use a toothpick to poke a few small holes in the skin of the pork to add in the flavor, and then brush with a layer of old soy sauce for later use.

4. Heat the oil in a pot. The oil temperature is 60% hot. Put the pork belly with the pork skin facing down. Cover the lid to avoid scalding from the splashed oil. Fry until golden brown on one side, then flip and fry for another 5 minutes.

5. Finally fry until the color of tiger skin, remove and soak in cold water for 20 minutes.

6. Leave a little base oil in the pot, add the shallots and garlic and saute until fragrant. After frying, add the dried plums and stir-fry for about 2 minutes.

7. Add a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, and a little sugar to the bowl and mix well. Slice the soaked pork belly into thin slices and place in a bowl to mix well.

8. Place the pork skin side down in a large bowl, spread the fried umeboshi and press tightly, then pour the remaining soup over it and steam for 40 minutes.

9. When it's time to get out of the pot, use a plate to turn over the pork belly and it's ready. In this way, the meat is fragrant but not greasy, and the food is soft and mellow. The dried plums also absorb the oil and soup, and the taste of each other is more delicious.

Cola Chicken Wings

Ingredients: chicken wings, cola, onion ginger garlic, salt, pepper, cooking wine, chicken powder, monosodium glutamate, light soy sauce, dark soy sauce

practice:

1 Wash the chicken wings, cut a knife on both sides, add 20 grams of cooking wine, 15 grams of soy sauce, 2 grams of salt and marinate for 20 minutes

2 Wash the onion, ginger and garlic, slice the garlic and ginger, cut the onion and chopped green onion

3 Put the salad oil in the pot, heat the oil to 70% heat, add the marinated chicken wings in turn, turn to medium heat, fry both sides until golden brown, charred outside and tender inside

4 Add onion, ginger and garlic, stir fry until fragrant

5 Put half a can of cola, boil the cola, add dark soy sauce, light soy sauce, chicken powder, salt, monosodium glutamate, pepper, stir fry evenly

6 Finally, collect the juice on high heat. When the soup is thick, you can turn off the heat. Sprinkle some chopped green onion for decoration and you can eat it.

double-cooked meat

Ingredients: Pork ham, garlic sprouts, oil, bean paste, sweet noodle sauce, tempeh, green onion, ginger, pepper, salt

practice:

1 sliced ​​ginger, spring onion knotted

2 chopped shallot roots

3 Pour cold water into the pot

4 Put in pork and ginger slices, onion knots

5 add peppercorns

6 Turn on the fire and bring the water to a boil

7 Skim off the foam and turn to medium heat, cook for 15 minutes

8 Cook until the chopsticks can be easily inserted through the meat slices

9 Remove the meat and let it cool

10 Slice the cooled meat into thin slices

11 The meat slices at the end can be sliced

12 yards into the plate

13 Mince the bean paste, roughly cut the tempeh, pat the garlic sprouts and cut them into inch sections

14 Heat the wok over a low heat, add a little oil, add the meat slices and stir-fry until the meat slices are curled into a lamp socket.

15 Put in Pixian bean paste, stir-fry red oil, add in tempeh, and stir-fry with sweet noodle sauce until fragrant

16 Put in the garlic sprouts and fry until they are broken, and take out of the pot

Sweet and sour pork ribs

Ingredients: pork ribs, ginger, green onions, sesame seeds, star anise, rock sugar, light soy sauce, dark soy sauce, cooking wine, rice vinegar, chicken essence, hot water, oil

practice:

1 Put the ribs in a pot with cold water, boil them, remove the ribs and rinse them with cold water, wipe off the surface moisture

2 green onions cut into small pieces, ginger cut into small pieces

3 Heat some oil in a pan, add rock sugar to melt on low heat

4 Pour in the pork ribs and stir fry for about two minutes, brown with sugar

5 Put in the onion and ginger, and stir fry with the ribs evenly

6Pour in the light soy sauce, cooking wine, dark soy sauce and rice vinegar and stir fry until the ribs are colored

7Pour in hot water to cover the ribs, put the star anise in it, bring it to a boil, then change to medium and low heat and simmer

8 Stew for about 50 minutes to an hour, add salt and chicken essence

9 Change the fire to collect the juice and sprinkle sesame seeds

Homemade Tomato Rib Soup

Materials: an appropriate amount of tomatoes, 500 grams of ribs, 50 grams of tomato sauce, salt, 1 tsp cooking wine, pepper, onion, ginger, and a little garlic.

practice

1. Rinse the ribs with clean water, put them in a pot, add cooking wine and blanch for 5 minutes, pick up and set aside.

2. Cut the tomato into pieces, and cut the onion, ginger and garlic for later use.

3. Heat the oil in the pot, add onion, ginger, garlic and fry until fragrant, then add tomato and stir-fry until fragrant.

4. Add enough water to the tomatoes, add the ribs and salt.

5. Bring the soup to a boil over high heat, then turn to low heat.

6. When the ribs are simmering soft, add tomato sauce and pepper.

7. Sprinkle with cilantro and other vegetables to increase the flavor.

Fried cabbage with fungus

Material: Chinese cabbage, fungus, wolfberry, oil, salt, onion, ginger, garlic, soy sauce, starch, sugar, rice wine

practice:

1. Wash the wolfberry with clean water to remove the floating dust, soak it in rice wine for ten minutes; soak the fungus in cold water, remove the stem; slice the garlic; mince the shallot and ginger; wash the Chinese cabbage and slice it.

2. Heat the pot and make oil. When the oil is hot, add sliced ​​garlic, minced green onion and ginger and stir-fry until the smell is fragrant. Add the soaked fungus and stir-fry.

3. Pour in the raw soy sauce and stir fry, pour in the rice wine and wolfberry and stir fry, then add a little water starch, stir fry, add sugar and salt and stir fry evenly.

Hemp Shrimp Balls

Material: bright shrimp Accessories: egg, white sesame seasoning: salt, chicken essence, starch, sesame oil, edible oil

practice

1. Remove the head and shell of the prawns, make a knife on the back, take out the shrimp intestines, wash them, drain the water, marinate with sesame oil, salt, and chicken essence and set aside for later use;

2. Stir the egg white and starch into egg white paste, add the marinated shrimp balls and mix well, dip one by one with white sesame seeds;

3. Sit in the pot and pour the oil on fire. When the oil is 50% hot, add the shrimp balls and fry them on medium heat until golden brown or cooked. Remove and put on a plate.

Fried Snail with Perilla

Ingredients: snail meat, chives, millet peppers, garlic, ginger, basil, salt, oyster sauce, dark soy sauce, mature vinegar

practice:

1. Put rapeseed oil in a hot pot, heat the oil to 7 layers of heat, add ginger and saute until fragrant, then pour in the snail meat and stir fry, add a little salt, oyster sauce, and dark soy sauce to fry until fragrant, pour out and set aside.

2. Heat the vegetable oil in the hot pot again, add millet pepper, and garlic to fry until fragrant, add salt, basil, chives, stir-fry the cooked snail meat, and then add a little vinegar to taste and serve.

Shrimp Tofu Casserole

Required ingredients: 1 box of tofu, 300 grams of shrimp, 1 chopped chives; 1 spoon of cooking wine, 1 tablespoon of oil, 1 teaspoon of white pepper, 2 teaspoons of salt, 1 spoon of cooking wine (marinated shrimp), half a bowl of boiling water, starch 1 scoop.

Practice steps:

1. Cut the tofu into small pieces, blanch in boiling water for 1 minute (it can remove the smell of beany and not easy to disperse), remove and set aside. Clean the shrimp, remove the head and peel the shell, pick out the shrimp line from the shrimp, and clean the shrimp head and keep it for later use.

2. Add white pepper powder and cooking wine to the shrimp, stir well, marinate for 15 minutes. Pour a proper amount of oil into the pot and heat it up, pour in the shrimp heads, fry the shrimp oil and remove the shrimp heads for later use. After the shrimp oil is hot, add chopped green onion and saute until fragrant, pour in some cooking wine. Put the tofu in the pot, stir fry evenly, add half a bowl of boiling water, bring to a boil, then sprinkle the marinated shrimp on the tofu, cover the pot and simmer for 2 minutes on medium and low heat.

3. Sprinkle a little salt, pour in the pre-adjusted water starch to thicken, stir fry evenly and serve.

Fried Pork with Lettuce

Ingredients: lettuce, meat, salt, oil, ginger, cooking wine, soy sauce, dried chili

Practice: 1. Slice the lettuce, marinate with salt for 3 minutes, rinse well, and slice the meat. Heat the oil in the pot, add the ginger slices, pour in the meat slices and stir fry until it turns white.

2. Add cooking wine and soy sauce and continue to stir fry for 1 minute. Pour in the lettuce, add some small dry peppers, add salt, and stir fry for 2 minutes on high heat.

Shrimp Tofu

Ingredients: 1 piece of southern tofu, 250 grams of grass shrimp, green onion, ginger, and garlic, appropriate amount of each, 10ml+10ml cooking wine, 30ml oyster sauce, 10ml braised soy sauce, pepper, crushed black pepper (for marinating), 1 gram salt (for marinating) used), 1 tsp corn starch, 50ml water, 1 tsp water starch (for thickening)

Practice: 1. Fresh grass shrimps are taken out of the refrigerator and soaked in cold water. Peel the shrimp and keep the phoenix tail, wash, mix well with 1 gram of salt, crushed black pepper, cooking wine, and a teaspoon of cornstarch, and marinate for ten minutes!

2, a piece of southern tofu! Prepare the onion, ginger and garlic, slice ginger and garlic, and dice the onion and millet for later use! Cut the tofu into small pieces, add a teaspoon of salt to the boiling water pot, and blanch the tofu to remove the beany smell! Take out and control the moisture!

3. Prepare the seasonings to be used: 30ml of oyster sauce, 10ml of soy sauce, 10m1 of cooking wine, heat up in a pot, pour in an appropriate amount of vegetable oil, slide the shrimp until the color changes (about 30 seconds), leave the bottom oil in the pot and stir in the shallots, ginger and garlic ! Pour the seasoning into a bowl! Add 50ml of water to boil! Pour in the tofu and boil for two minutes, then pour in the shrimp, roll for another minute, and thicken with water starch! The thickened dish is bright in color and the finished product is beautiful!

Lettuce Stick Chicken

Ingredients: 260 grams of lettuce, 500 grams of chicken breast, 5 grams of salt, 5 grams of vinegar, 3 grams of monosodium glutamate, 5 grams of cooking wine, 4 grams of soy sauce, 5 grams of chili oil, 4 grams of sugar, 3 grams of pepper, 5 grams of vegetable oil .

Practice: 1. Remove the leaves from the lettuce, cut off the old roots, peel off the skin, and scrape the long thin slices of the processed lettuce with a peeler.

2. Put the water in the pot and boil it. After the water boils, drop a few drops of vegetable oil, add a little salt, blanch the lettuce pieces in the oil and brine, and immediately remove the cold water.

3. I was lazy and used the boiled chicken breast with the lettuce.

4. Put the green onion and ginger slices in the water, then add a little cooking wine, put in the cleaned whole chicken breast and cook.

5. Remove the cooked chicken breasts to cool, then tear them into filaments by hand.

6. Take another small bowl, add light soy sauce, vinegar, sugar, monosodium glutamate, salt only a little or not, white pepper.

7. Stir the chili oil evenly to make the sauce, put the lettuce pieces on the plate, then put the chicken shreds, and put the seasoning

Beef Stew with Potatoes

Ingredients: beef tendon meat, potatoes, carrots, onions, tomato red stew seasoning

practice:

1. Cut the beef tendon into large pieces, cut potatoes, carrots, and onions into hob pieces.

2. Heat the pan with cold oil, put the potatoes, carrots, and onions into the stir-fry, and then add the beef. It only needs to be slightly discolored on both sides of the fried beef, and you can smell the aroma of the onions.

3. Add the boiling water that has not covered the ingredients, add the seasonings, after the pot is boiled, skim off the foam, transfer to a small pot and simmer on low heat until the beef can be easily pierced with a fork, turn on high heat and collect the juice. Can.

Spicy Pig Trotters

Ingredients: trotters, chili, pepper, aniseed, ginger, garlic onion, cooking oil, dark soy sauce, vinegar, salt

Practice: 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. Add the pig's trotters and stir-fry, add dark soy sauce, vinegar and salt to taste, and add water to cover the pig's 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.

Grilled Ribs with Chestnut

Practice 1. Cut pork chops into sections, add shredded ginger and an appropriate amount of sugar, light soy sauce, dark soy sauce, cooking wine, starch, salt

2. Stir well, set aside to marinate for 30 minutes, put an appropriate amount of water in the pot

3. After boiling, put in the chestnuts, cook on medium heat for 10 minutes until the chestnuts are mature, take out and drain the water for later use

4. Put an appropriate amount of vegetable oil in the pot, heat it, add ginger and pork ribs and fry until the surface of the ribs is golden

5. Add the bansu and stir fry for a while, then add the oyster sauce

6. Then add a little soy sauce, sugar, stir fry evenly until it tastes good, and put it on a plate.

Sautéed Octopus with Green Onions

Ingredients: 1 catty of octopus (8 pieces), 1 onion, 20 grams of cooking wine, 20 grams of soy sauce, 15 grams of oyster sauce, 10 grams of sugar, half a piece of ginger, 7-8 cloves of garlic, 1 green and 1 red pepper each indivual

The practice of crispy and delicious scallion octopus:

The octopus is small and tender. I bought a pound, a total of 8, very cute.

The octopus is cut in the middle, gutted, eyes and teeth removed, and the black membrane on the surface torn off. Wash it thoroughly, and don't let the suction cups go.

Boil water in a pot, turn off the heat when the water boils, put in the processed octopus, and remove it for about 2 minutes. This step is not simply blanching, it is soaking in boiling water, and the fire must be turned off. This is to maintain the crispy and tender taste of the octopus.

After cleaning, tear open the claws of the octopus and fry it for more flavor.

Sliced ​​ginger, sliced ​​garlic, sliced ​​onion, sliced ​​green and red peppers.

Heat oil in a pot, add ginger, garlic and onion and stir-fry for 1 minute, then add octopus and green and red peppers and fry for 30 seconds, pour in all the seasonings at one time (you can prepare them in a small bowl in advance), Quickly stir fry for 20-30 seconds, turn off the heat, and serve. Fry it for too long and the octopus will get old.

Sauteed Eggplant

Ingredients: eggplant, green and red pepper, bean paste, onion and garlic, salt, soy sauce, oyster sauce, chicken powder

Production steps:

1. Cut the eggplant into hob pieces, cut the green and red peppers into shreds, chop the onion, garlic and pepper.

2. Heat a little more oil in the pot. After the oil is hot, pour in the eggplant and fry until golden on both sides. Drain the oil.

3. Leave the oil at the bottom of the pot, first saute the minced shallots and garlic, then add a spoonful of bean paste to fry until fragrant.

4. Next, add the chili and fry until soft, then add the eggplant, and add the right amount of salt, soy sauce, oyster sauce and chicken powder.

5. Stir fry quickly over high heat and serve.

Grilled Eggplant with Tomatoes

Ingredients: eggplant, tomato, chopped green onion, ginger, sugar, oyster sauce, soy sauce

practice:

1. Wash the eggplants and cut them into strips. Wash and peel the tomatoes and cut them into thin pieces.

2. Heat oil in the pot, the oil temperature is 50% hot, add the eggplant and fry until it becomes soft, remove and control the oil.

3. Add a little oil to the wok, add onion and ginger to fry until fragrant, add tomato pieces, soy sauce, sugar and stir-fry until thick, add eggplant strips and stir-fry for about a minute.

4. Finally, add oyster sauce, stir fry evenly, and serve

Japanese tofu with enoki mushrooms

Ingredients: 3 Japanese tofu; 1 bundle of enoki mushroom; appropriate amount of green onion; a small handful of green onion; appropriate amount of garlic; appropriate amount of salt; 2 tablespoons of oil consumption; 2 tablespoons of soy sauce

Practice 1, Japanese tofu like this. Wash and drain the enoki mushrooms for later use (remove the roots and loosen them), open the package and cut the Japanese tofu horizontally with 3 knives, then cut into pieces

2. Onion, chopped garlic, chopped green onion for use

3. Heat oil in a pot, add Japanese tofu and fry until the skin is browned, drain and pick up. Add garlic and green onions to the remaining oil and saute until fragrant, add enoki mushrooms

4. Stir fry until the enoki mushrooms are soft, add a spoonful of soy sauce, a spoonful of oil, stir fry evenly, add Japanese tofu on top of the enoki mushrooms, then add a spoonful of soy sauce and oil to cover the tofu, cover and simmer for a few minutes ( about 2 minutes)

5. During this period, thicken and set aside

6. Open the lid of the pot, pour in the sauce, turn it slightly evenly, then cover and simmer for a while, until the juice is almost collected. Turn off the heat, put on a plate, and eat

Pot Pork

Ingredients: pork tenderloin; onion; ginger; coriander; carrot; sugar; soy sauce; salt; water starch; egg

practice

1. Cut the pork tenderloin into large pieces, about 2-3 mm thick, not too thin, it will be fried dry

2. Onion, ginger, coriander, carrot shredded, white sugar, white vinegar, soy sauce, salt and sauce

3. Add water starch and a little egg white to make a batter of appropriate consistency. The meat slices are easy to coat evenly with the batter, but not too thick.

4. When the oil in the pot is 50% or 60% hot, put the battered meat slices into pieces, fry them on medium heat, and remove them.

5. Adjust the fire to high heat, put in the fried meat, and fry it on high heat until it is crispy and colored. I don't fry it too much. Generally, restaurants fry it a little more than this. I like a slightly softer taste.

6. Leave a little base oil in the pot, add onion, ginger, coriander, and shredded carrots and stir fry evenly

7. Put in the fried pork slices and stir fry evenly, pour in the sauce, and quickly stir fry over high heat.

Mushroom cutlets

Ingredients: 100 grams of lean meat, 400 grams of chicken leg mushrooms, 1 green and red pepper, green onion, ginger, salt, oil, sugar, vinegar, thirteen spices

Practice: 1. Put the lean meat in the refrigerator for two hours, remove it and shred it.

2. Shred green and red peppers, shred green onion and ginger.

3. Put 30 grams of oil in the pot and heat it up, add the shredded pork and stir-fry for a few times, add onion, ginger, and chicken leg mushrooms and continue to stir-fry.

4. Add vinegar, thirteen spices, a little sugar, and stir fry for a few more times.