41 delicious dishes recommended, delicious to see, delicious and delicious, just take action
I once saw an article that said: "At the moment of food, you can always think about it, or be greedy. Observe before eating, think during eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, 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 plainly 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!
Spring Onion Tuna Rice Balls
Ingredients: 320g rice (cooked), half can of canned tuna (soaked in water), 2 tbsp soy sauce, 3 tbsp mirin, 2 tsp sugar, some chopped green onion, a little ginger powder
Practice 1. Mix soy sauce, mirin and sugar to make a sauce, stir well;
Put the sauce and tuna into the pot together, sprinkle a little ginger powder to remove the fishy smell, cook on medium heat until the sauce slowly dries up and the tuna is delicious;
When the rice is cooked, wet your hands, and knead the rice into an oblate shape;
Place the cooked tuna on the rice, sprinkle with shallots, and finish.
Stir-fried Dried Cucumbers
Ingredients: 50g cucumber, 5 red peppers, 230g dried fragrant, 40g oil, 1.5g salt, 15g soy sauce, 3g oyster sauce, 15g cooking wine, 5g garlic seeds
Practice 1. Peel, wash and cut the cucumber into thin slices, wash the pepper and cut it with an oblique knife, and wash and chop the garlic seeds.
2, dried fragrant, washed and cut into strips
Pour oil in a hot pan, put incense and dry and stir until lightly yellow, then drain
Put garlic seeds and stir-fry until fragrant, add red pepper and stir-fry a few times
Put the cucumber and stir fry evenly
Add salt and stir fry evenly
Put soy sauce, oyster sauce, cooking wine and stir-fry evenly.
Sweet and sour pork ribs
Ingredients: 1000 grams of pork chops
Seasoning: 15ml soy sauce, 50ml vinegar, 1 onion, half a piece of ginger, 2 star anise, 20 peppercorns, 2 dried peppers, 15ml cooking wine, 20g sugar
Practice: 1. Put the ribs, green onion, ginger slices into the pot, add water to boil, skim off the foam
Put in the dried chili pepper, cook until the chopsticks can be pierced, and remove the ribs
When cooking the ribs, mix vinegar, soy sauce, cooking wine and sugar to make a sauce
Heat the wok and pour in the seasoning sauce
When the sauce is boiling, pour in the ribs and stir fry evenly
Pour in half a bowl of soup for cooking ribs, so that the soup completely covers the ribs
Bring to a boil over high heat, then reduce to low heat and simmer
Wait for the soup in the pot to thicken
Chicken Breast Omelet
Practice 1 Cut the chicken breast into slices, tap the thicker part with the back of the knife, and slowly cut the chicken. Sprinkle salt, pepper, and sake evenly on the chicken breast to marinate.
2Crack the eggs and mix well. Spread the egg gravy evenly on the bottom of the oiled pan, fry the eggs over a low heat, and spread the omelette evenly and fry until cooked.
3Cut the peppers of various colors into long and uniform strips.
4 Spread a layer of mung bean starch evenly on the fried eggs, and then put the chicken breasts on it (cut the chicken breasts to size in advance and put them on it).
5 Put the vegetable pepper strips on top of the chicken breast. Then carefully roll the egg cake into a roll~~ Pour the water into the flour, stir until thick, make a batter and spread it on top, the end part will be very sticky.
6 Put the rolled chicken breast rolls into the steamer and steam for about ten minutes. The steamer in the picture is small, so cut the egg rolls in half and steam them. If the steamer is big enough, you can just put the whole thing in and steam it.
Spicy pork liver
Ingredients: 200 grams of pork liver, 75 grams of fried peanuts, 75 grams of mixed oil, 10 Chinese peppercorns, 8 grams of dried peppers, 3 grams of salt, 13 grams of cooking wine, 3 grams of monosodium glutamate, soy sauce, 20 grams of wet starch, onion, ginger , garlic, 8 grams of sugar each, the amount of soup, a little vinegar.
Practice: 1. Cut the liver, green onion and ginger into slices, cut the dried chili into sections, and cut the onion into sections. Mix the liver salt and cooking wine well, use the wet starch slurry and mix with some oil.
Make juice with cooking wine, wet starch, onion, ginger, garlic, sugar, soy sauce, monosodium glutamate and soup.
Heat the frying spoon to the oil. After the oil is hot, add chili and pepper, deep-fry until black and purple, then add the pork liver slices. When the liver is fully cooked, pour the juice into the spoon. After the juice is boiled, stir fry for a while, add vinegar, and add Add fried peanuts and serve
Griddle Potato Chips
Ingredients: Two potatoes, one green pepper, two or three Chaotian peppers, 1 tablespoon Pixian bean paste, 1 teaspoon soy sauce, 1/2 teaspoon sugar
Practice 1. Peel the potatoes and cut them into slightly thick slices, put them in water and wash the starch thoroughly. Green pepper slices, parsley cut into sections, Chaotian pepper chopped.
Heat the pan with wide oil (twice as usual for cooking), put in the drained potato slices and sauté over medium heat until the surface is slightly colored and remove.
Leave the base oil in the pot, stir-fry the chopped Chaotian pepper and a tablespoon of Pixian watercress until fragrant, and stir-fry the potato slices to taste.
Add green peppers and parsley and stir-fry together, add a teaspoon of soy sauce to prevent over-drying, and add half a teaspoon of sugar to enhance the flavor before serving.
Braised Teal with Large Bowl of Black Beans
Raw materials: half a duck (about 600 grams), 100 grams of black beans, 20 grams of ginger slices and scallions, and 10 grams of dried peppers.
Seasoning: 5 grams of salt, 4 grams of chicken powder, 5 grams of donggu, 15 grams of cooking wine, 250 grams of beer, 600 grams of fresh soup, 2 grams each of star anise and cinnamon, and appropriate amount of soybean oil.
practice:
Soak the black beans for 4 hours, remove the water and put it into the hopper, set aside.
Put the fresh soup in the pot and boil, season with salt, chicken powder and donggu, pour it into "1", and steam for 1 hour on high heat until it tastes good.
Wash the water-purifying duck, cut it into 3 cm square pieces, rinse the blood and put it into a cold water pot, add half of the shallots and half of the ginger slices, pour in cooking wine, boil over high heat, remove and rinse.
Heat soybean oil in a pot until it is 50% hot, add ginger slices and dried chili peppers and stir-fry until fragrant, then add dried duck and stir-fry until fragrant, pour in beer, fresh soup, black beans (with water), add star anise, Cinnamon, boil on high heat, season with salt and chicken powder, change to low heat and simmer for 50 minutes, then put in Donggu, collect juice on high heat, pick out star anise and cinnamon before serving, and serve on a plate.
Lychee Fried Loofah
Ingredients: 1 loofah, 14 lychees, 1 tomato, 1 teaspoon salt, 2 tablespoons vegetable oil
Practice 1. Shell and core lychees for later use
The loofah is peeled and cut into hob blocks, and the tomatoes are also cut into hob blocks
Heat a little vegetable oil in a frying pan, add the loofah and fry until soft
Then add the tomatoes and stir fry together, add a little salt and stir well
After the loofah and tomatoes are fried until soft, add the lychee meat, stir fry for a few times and serve immediately
Tea Tree Mushroom Duck Soup
Materials: half an old duck, appropriate amount of ginkgo, appropriate amount of tea tree mushroom, and a piece of ginger.
practice
Wash the tea tree mushroom with warm water, wash the ginkgo, slice the ginger, and chop the duck meat into 3 cm.
Add half of the ginger slices to the duck meat and put it into the pot with cold water, and blanch the water over high heat to remove the fishy smell.
Add enough water to the casserole, add duck meat, ginger slices, ginkgo and tea tree mushrooms, bring to a boil over high heat, turn to medium heat and simmer for 20 minutes, and finally add salt to taste.
Egg Cucumber Cold Dish
Ingredients: egg, cucumber, green onion, bean paste
practice:
Beat eggs, pour into a frying pan, fry until golden brown on both sides;
After taking out, fold the egg cake in half and shred it for later use;
Slice the cucumber, mix it with the omelette, add chopped green onion and mix well with bean paste.
Pickled yellow croaker
Material: appropriate amount of yellow croaker, appropriate amount of pickled vegetables, appropriate amount of magnolia slices, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of pepper
After removing the internal organs, scales and fins of the yellow croaker, draw a herringbone knife on both sides of the fish. Wipe both sides of the fish with a kitchen towel to absorb the water.
After the pan is fully heated, add the oil and turn the pan lightly to distribute the oil evenly on the walls of the pan. Be careful not to put oil in the pan.
When the oil is 50% hot, you can put the yellow croaker in. Don't rush to shake it, otherwise it will easily damage the integrity of the fish skin.
After the fish is cooked on both sides, pour off the excess oil. Then pour boiling water into the pot, the water should cover the body of the fish, and then add the onion and ginger. Be especially careful to use hot water.
Prepare the side dishes, mince the pickled cabbage, and wash the magnolia slices with water. Snow cabbage is what we often call snow lily, and it must be pickled.
Turn off the heat, cover the pot and simmer for 20 minutes. If the fish is small, cook it for 10 minutes. Then turn to high heat and put in the magnolia slices first.
Then add the pickled cabbage. The pickled cabbage itself has salt, so it is recommended that you taste it first, and then add salt and pepper to taste according to your personal taste. Cook on high heat for another 10 minutes, then turn off the heat.
Baiwei large intestine head
Ingredients: 300 grams of pork intestine, 5 grams of cooked white sesame seeds, 20 grams of glutinous rice juice, 20 grams of red vinegar, 5 grams of minced garlic, 5 grams of chopped green onion, 25 grams of salt, 1 gram of flavor powder, 1 gram of sugar, and 10 grams of soy sauce , 50 grams of vinegar, 15 grams of red oil, 5 grams of sesame oil, 250 grams of flour
practice:
Wash the pig intestines repeatedly with flour, vinegar and salt to remove the peculiar smell. Rinse, soak in water, remove and drain, apply mashed glutinous rice juice and red vinegar while it is still hot, and hang it to air dry for 20 minutes.
Mix minced garlic, salt, flavor powder, sugar, light soy sauce, and mature vinegar. Add red oil, sesame oil, chopped green onion, and cooked white sesame to make a red oil dipping sauce.
Heat the oil in the pot until it is 60% hot, put the large intestine and deep-fry it on low heat for 5 minutes until it turns chestnut color, remove and drain the oil, cut into thick slices with an oblique knife, put it on a plate, and serve it with the red oil dipping sauce .
Juice Ribs
Ingredients: 350g spare ribs, 2 oranges, 10g ginger, 3 cloves garlic, 2g salt, 10ml soy sauce, 10ml cooking wine, 15ml white vinegar, 10g rock sugar
practice:
Ribs and oranges are ready.
Soak the ribs in water for 30 minutes to remove the blood.
Cut the flesh of a half orange, scrape off the white part of the orange peel and cut into thin strips.
Heat oil in a wok, sauté ginger and garlic until fragrant, add pork ribs and fry until golden brown on the surface.
Add cooking wine, white vinegar, light soy sauce, rock sugar seasoning, stir fry for a while, let the ribs taste delicious.
Add the orange flesh and part of the orange peel.
Add the amount of water that does not cover the ingredients, bring to a boil, turn to low heat, and simmer for 30 minutes.
If there is still soup, turn off the juice and taste it. If it is weak, add salt to taste.
Refreshing fruity aromas make you appetizing. The special feature of this orange pork ribs is that the flesh and skin of the orange are stewed together, and a spoonful of white vinegar is added. The pork ribs are fresh and tender, and the taste is fresher than the sweet and sour pork ribs~
Fried Squid with Chopped Peppers and Onions
Material: squid, onion, green pepper, oil, salt, chopped pepper
practice:
Cut the onion into sections, and shred the green pepper.
Cut the squid into sections.
Prepare two tablespoons of chopped peppers.
Put the oil in the pot. When the oil is hot, add the chopped peppers and saute until fragrant.
Pour in the squid, stir fry until the squid is bent and serve out.
Pour a little oil into the pan, and when the oil is hot, saute the onion until fragrant.
Pour in the green pepper and stir fry evenly. When it is almost cooked, pour in the squid, stir fry and add a little salt.
Garlic Shrimp
Ingredients: prawns, garlic, green peppers, red peppers, salt
Practice: 1. Remove the whiskers from the big prawns, then cut them open, put the shrimp tails on a plate, and chop the garlic, green peppers, and red peppers in turn.
Heat oil in a pot, add half of the minced garlic, stir fry until golden brown and turn off the heat. Then pour in the remaining minced garlic and mix well, add half a teaspoon of salt, and stir fry evenly. Then pour the minced garlic over the large prawns on the plate.
Boil water in the pot, put the shrimp in the pot, cover the pot, and steam for 6 minutes. Then add chopped green and red peppers.
Heat the oil in a pot over high heat and pour it over the steamed prawns.
Braised vermicelli with crucian carp
Material: 500g crucian carp, appropriate amount of vermicelli, appropriate amount of salt, 500 g of cooking oil, 10 dried red peppers, appropriate amount of peppercorns, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of coriander
practice:
The crucian carp is slaughtered and its internal organs removed. After washing, fry it in oil until both sides are golden brown. You can put more oil.
Take out the fried crucian carp, add the chopped chili, ginger, and pepper, and stir-fry until fragrant.
Pour in soy sauce.
Pour in clean water, more water can be used, because the noodles are more drab, pour a little cooking wine and add refined salt.
Add the washed vermicelli and bring to a boil.
After the pot is boiled, add the fried crucian carp, and simmer for 20 minutes on low heat.
After adding a little vinegar, simmer for 5 minutes, and finally sprinkle with parsley.
Winter Melon Duck Soup
Materials: grass duck, winter melon, ham, onion, ginger, cooking wine, salt.
Practice: 1. Wash the grass duck and cut into large pieces
Put water in the pot and boil for 2 minutes, remove and wash the foam
Peeled and seeded wax gourd, washed and cut into pieces, sliced ham
Put the duck pieces and ham slices into the pot, add water, add green onion knots and ginger slices to boil
Add cooking wine and simmer for 1 hour
Add winter melon and continue to simmer for 15 minutes.
Crispy Tofu
Practice 1. Prepare materials
Onion, bell pepper, mushroom cut into small pieces
Use oil-absorbing paper to absorb the water-controlled tofu, cut the tofu into 1 cm thick cubes, and sprinkle cornstarch on the tofu
Pour an appropriate amount of oil in the pot, put the tofu when the oil temperature is 80%, fry for a minute or two and then put it on a plate, wait for the oil temperature to recover and continue to fry, the skin of the tofu turns yellow and hard, and it can be taken out of the pot.
Put a little oil in the pan and start frying the minced meat
After the aroma of the meat comes out, put a little cooking wine, soy sauce and oyster sauce
Then add the mushrooms and chopped green onion, stir fry for about 30 seconds, and then add the bell peppers
Put a spoon of salt and a little sugar, then pour in the right amount of water and cook for a while.
Double eggplant stew
Ingredients: 2 eggplants, 1 bell pepper, 1 tomato, 4 cloves of garlic, appropriate amount of peanut oil, appropriate amount of salt, and appropriate amount of sugar.
Practice: 1. Wash the eggplant and cut it into hob pieces, sprinkle some salt evenly and marinate for 10-20 minutes.
Clean the green peppers and tomatoes and cut them into pieces.
Some parts of garlic are sliced, and some are minced.
Squeeze the marinated eggplant with water, so that the eggplant can eat less oil.
After the pan is hot, put an appropriate amount of peanut oil, then add the garlic cloves and saute until fragrant.
After smelling the garlic, add the eggplants that have been drained of water, and stir-fry over medium heat until the eggplants change color and become soft.
Put green peppers and tomatoes, add a spoonful of sugar and an appropriate amount of salt to taste, stir fry evenly over high heat, and add a little hot water in the middle to fry the tomatoes until they become soft and red soup appears.
Sprinkle chopped minced garlic before serving.
Sweet and Sour Vegetable Rolls
Ingredients: Chinese cabbage, black fungus, carrots, eggs, salt, oyster sauce, sugar, white vinegar, cornstarch
practice:
Shred carrots, fungus and omelette.
Add water to the pot, add a little salt, add Chinese cabbage after the water boils, put the whole piece into the pot, cook until soft and set aside.
Add carrot shreds and black fungus shreds and cook for later use.
Spread the Chinese cabbage leaves, add shredded carrots, shredded fungus and shredded eggs and roll them by hand.
Put water in the pot, add 1 tablespoon of sugar, 1 tablespoon of white vinegar, oyster sauce, and a little water starch to thicken and pour it on the cabbage rolls.
Tea Fragrant Beef
Ingredients: 400 grams of beef tenderloin, 25 grams of green tea, 15 grams of chili, 5 grams of peppercorns, 5 grams of ginger slices, 8 grams of garlic slices, 2 grams of salt, 1 gram of monosodium glutamate, 1 gram of chicken essence, 2 grams of sugar, soy sauce 5 grams, 10 grams of cooking wine, appropriate amount of wet starch.
practice
Soak green tea in warm water for a while;
Cut the beef tenderloin into thin slices, add cooking wine, salt, and wet starch to taste and sizing for later use;
Put the oil in the pot and heat it to 60% heat. Squeeze the water out of the brewed green tea, fry it until it is slightly crispy, remove and drain the oil; continue to heat the oil in the pot, and put in the delicious beef. When it is broken, remove and drain the oil, set aside;
Heat the bottom oil in the pot, add the chili and peppercorns and fry until brown and black, add the ginger slices and garlic slices and fry until fragrant, add the fried green tea and crispy beef, add salt, monosodium glutamate, chicken essence, Sugar, soy sauce, stir fry evenly, brighten the oil, and put on a plate.
Twice-cooked pork with garlic sprouts
Material: rump meat, garlic sprouts, green peppers, red peppers, light soy sauce, sugar, bean paste
practice
Add water to the pot and cook the meat. When there is no red blood, take it out and slice it. Then cut the green peppers and red peppers into pieces, and cut the garlic sprouts into small pieces.
Heat the oil in the pot, pour in the meat slices, when the meat slices are slightly curled out of oil, change to a low heat and add a spoonful of bean paste and tempeh, stir-fry for flavor
Add green peppers and red peppers, stir-fry on high heat until it breaks green, pour in a little soy sauce
Finally, add garlic sprouts and stir fry until fragrant, then add a little sugar and stir fry evenly, then serve
Boiled Slippery Chicken
Ingredients: Half a chicken, 1 shallot, 2 slices of ginger.
Practice: 1. Clean the chicken, put a little salt and marinate for half an hour.
Boil a pot of boiling water that can cover the chicken, add ginger, shallots and half a tablespoon of cooking wine, turn to the lowest heat.
Put the chicken into the boiling water and scald it with the heat of the water. (Insert a chopstick into the inside of the chicken leg, and it is cooked without blood seeping out)
Take out the chicken, cut it into pieces after it cools down, and drizzle with fragrant soy sauce.
Stir-fried Shredded Pork with King Oyster Mushroom
Ingredients: 200 grams of king oyster mushrooms, 100 grams of lean meat, two red peppers (can be replaced with green peppers), one tablespoon of Pixian watercress, two teaspoons of soy sauce, one teaspoon of starch, a little sugar, a little chicken essence, salt Appropriate amount, two cloves of garlic, appropriate amount of onion;
practice
Cut lean meat into shreds, add starch, soy sauce, mix well and marinate for 10 minutes; cut king oyster mushrooms into thick shreds; blanch in boiling water for about half a minute, remove, cool in cold water and drain ; shredded red pepper, peeled and diced garlic, chopped green onion, chopped Pixian bean paste;
Remove the oil from the pan, add the shredded pork, fry it on high heat until it changes color, and then scoop it out for use; leave the bottom oil, add the watercress, garlic, and fry the red oil on low heat; add the red pepper, king oyster mushroom, and shredded pork; turn High fire, stir quickly;
Add salt, sugar, chicken essence, soy sauce and stir well; add onion and stir-fry quickly for a few times;
Braised noodles with tomatoes and eggs
Ingredients: 2 eggs, 1 portion of noodles, 2 tomatoes, 3 cloves of garlic, 2 spicy millet, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of tomato sauce, and appropriate amount of salt.
step
Wash the tomatoes first, peel off the skin and cut into small cubes, boil or fry the eggs for later use;
Heat up the wok, pour in an appropriate amount of oil, add minced garlic and pepper when it is warm, stir-fry until fragrant, then pour in diced tomatoes, stir-fry the soup and aroma;
Pour in 2 bowls of water, add light soy sauce, dark soy sauce, oyster sauce, tomato sauce, boil over high heat until it boils, and put the noodles in;
Just place it on top of the soup neatly, put the eggs on it, cover it and simmer until cooked, then you can eat it!
Grilled Hairtail
Thaw frozen hairtail, add dark soy sauce, rice wine and shredded ginger and marinate for half an hour.
Then coat with cornstarch.
Heat oil in a pot, a little more oil, then fry the octopus in sections.
Deep fry until golden brown on both sides. Remove to a plate.
Heat the oil in the pan and sauté the garlic and ginger segments until fragrant.
Then put the octopus segments into the pot, pour the sauce of the marinated octopus into the pot together, add an appropriate amount of dark soy sauce, and add a small amount of water.
Fried lettuce with fungus
Material: 400g of lettuce, 5g of dried fungus, a small piece of ginger, appropriate amount of salt, appropriate amount of Jinlan soy sauce
practice
Peel the lettuce, soak the fungus in warm water in advance
Slice the lettuce, tear the fungus into small pieces, chop the ginger
Heat the pot, add some oil, add ginger and saute until fragrant
Put in the lettuce, then add the fungus, stir fry evenly
The fungus is easy to cook, stir fry a few times, add a little salt and stir fry evenly
Then drop a few drops of soy sauce, stir fry evenly, and you can serve
Stir-fried Beef with Green Peppers
Material: 80g shredded beef, 3 green peppers, 1t pepper, 1t oyster sauce, 1t pepper
Practice 1. First marinate the shredded beef with salt, pepper and a small amount of sweet potato powder. 2. Shred green peppers, garlic, and peppers
Take a pot and put a little oil. When the oil is hot, add half of the garlic and chili, and fry the green peppers over medium heat.
Then add oil, add the remaining garlic and pepper, add the beef and fry until it changes color, then add oyster sauce and pepper for final seasoning and you're done~
Fragrant Pork
Practice: 1. Crack the pepper and wrap it with gauze together with the pepper to form a seasoning bag.
Wash the pork belly and cut into thick slices.
Put oil in the pot, add 20g of rock sugar over medium heat, fry until the syrup is bubbling and turns dark red, add the pork belly slices, stir fry for a while and then simmer on high heat for a while.
Add water, seasoning bag, green onion, ginger, mashed glutinous rice juice, salt, rock sugar 20g, soy sauce and boil, skim off the foam, switch to low heat and cook for about 40 minutes, remove the seasoning bag, ginger, green onion, and collect the thick soup juice.
Fried Minced Pork with Tofu
Materials: 250g pork filling, a box of tofu, onion, ginger, dried chili, bean paste (or Laoganma), light soy sauce, dark soy sauce;
practice
The tofu is drawn into a grid first, and then poured into a basin for later use. Prepare a large handful of chopped green onion and a few ginger slices;
Heat oil in the pot for 5 minutes, add chopped green onion, ginger slices and dried chili peppers and stir fry, then add minced pork and stir fry;
When the minced meat is half cooked, add a small amount of cooking wine and salt, and then pour in the tofu carefully without breaking it;
Add water until at least 2/3 of the tofu is covered, then add one tablespoon of light soy sauce, dark soy sauce, and two tablespoons of bean paste in turn. When the water boils, shake the pot gently to make the sauce evenly, taste the taste and then add salt and sugar;
After boiling, simmer on low heat for about 8 minutes, then open the lid to collect the juice, put in a pot and sprinkle some chopped green onion to garnish
Chicken Fir and Yellow Fish Roll
Ingredients: 280 grams of chicken mushroom, 50 grams of yellow croaker meat, 1 sheet of water-haired tofu skin, 20 ml of soy sauce, salt, chicken juice, monosodium glutamate, broth, and salad oil
Practice 1. Clean the chicken fir mushrooms, cut them into shreds and put them into the oil pan, fry them until golden brown and add them to the stock pot, add chicken juice, soy sauce, salt and monosodium glutamate and cook to taste, remove the chicken mushrooms and drain. In addition, steam the yellow croaker meat in a cage, take it out and tear it into shreds by hand.
- Put shredded chicken and shredded yellow croaker on the tofu skin, roll it into a roll and steam it thoroughly, take it out and put it on the plate, pour the juice of the boiled chicken mushroom into a dish.
Fried Soft Tofu with Eggs
Ingredients: 1 egg (local tyrants can use 2); 1 box of lactone tofu; 1 small handful of garlic; 3 tablespoons of soy sauce; 2 tablespoons of oyster sauce; 1 teaspoon of starch; appropriate amount of salt, sugar, and chicken essence (according to yourself taste)
practice
Cut the garlic into inch sections, beat the eggs, add a little salt, and cut the lactone tofu box into pieces
Steam the lactone tofu for 5 minutes to set the shape (I added it directly when steaming the rice), while waiting, adjust the raw soy sauce, oyster sauce, starch, chicken essence, sugar, salt and water to make a sauce for later use
Heat the wok, high heat, and pour a little more oil than usual for frying. The oil is hot and pour the eggs. Stab the eggs. Pull the eggs a few times. Stir fry with the eggs, and then pour the steamed tofu into the pot after it softens
Pour the prepared juice on the tofu, shake the pot, because the starch will quickly collect the juice and wrap it on the tofu, egg and garlic table. Next, you have to test the spoons - a few times, so that the taste can be evenly coated On the dish, you can put it on a plate.
Fried pork liver
Material: pork liver, cucumber, cooking wine, starch, pepper, ginger, garlic, soy sauce
Practice: 1. Slice the pork liver, use cooking wine, salt and starch to grasp well. Sliced cucumber, pepper, ginger and garlic chopped
Sauté chopped green onion and ginger garlic in hot oil, put liver, stir fry quickly (ps: it must be fast here, otherwise the starch will stick to the pan)
Put a little soy sauce, fry until the liver changes color, add cucumber slices
After stir-frying, it will be out of the pot, and finally sprinkle a little chopped green onion for garnish
Pineapple Shrimp Balls
Ingredients: shrimp, pineapple, egg white, salt, starch, flour, salad dressing
practice:
Cut the pineapple into small pieces, soak in light salt water for later use;
Remove the shrimp line from the shrimp, break the back, add 1 teaspoon of salt and rub, wash and drain the water for later use;
Take a small bowl, add shrimp, flour, starch and egg white and mix well;
Heat oil in a pan, deep-fry until golden brown, remove and drain oil for later use;
Heat a dry pan, add in the fried shrimp, pineapple chunks and 3 tablespoons of salad dressing, stir well and serve.
green bamboo shoots with sesame
Ingredients: lettuce, sesame, salt, sugar, soy sauce, vinegar, sesame oil
practice:
Prepare the food.
Peel and shred the lettuce.
Add salt and marinate for more than five minutes.
Rinse the marinated lettuce in water.
Add sugar.
Add soy sauce and vinegar.
Add sesame oil.
Add sesame seeds and mix well.
Meatloaf
Ingredients: bacon, potatoes, butter, black pepper
practice:
Slice the potatoes and cook them. After taking out the pot, add butter to smash them. Stir the potatoes and butter evenly. Add an appropriate amount of black pepper. You can omit it if you don’t like spicy food.
Roll the mashed potatoes into the bacon. Potatoes are sticky. Compared with other ingredients, they do not need to be fixed with toothpicks. If you like a stronger taste, you can spread a little sauce on the bacon and put it in the oven at 200 degrees for about 15-20 minutes. The bacon is slightly burnt and rolled on the edge It can be released.
Curry Beef Brisket
Ingredients: 500g beef brisket, 1 carrot, 1 potato, 3 slices of ginger, appropriate amount of green onion, 12 grams of curry powder, 3 tablespoons of coconut milk, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, and a little sugar.
practice:
Prepare the ingredients, cut the beef into pieces.
Cut carrots and potatoes into hob blocks and set aside for later use.
Cut the beef brisket into pieces, blanch in water for a while, rinse off the blood foam, rinse with cold water and set aside.
Heat the oil in the pot, add the shallots and ginger and stir-fry for a while, add the beef brisket and stir-fry for about 3 minutes.
Transfer the fried brisket to another pot, I use a rice cooker.
Add water to cover the brisket.
Add a spoonful of cooking wine, cover and simmer for an hour.
Heat oil in a wok, pour in carrots and potatoes, fry until fragrant overflows, then set aside.
After an hour, put the carrots and potatoes into the pot and cook with the brisket.
Pour in the curry powder and continue to simmer for about 20 minutes.
After the radishes and potatoes are cooked, add coconut milk, add a teaspoon of sugar, and cook for 10 minutes.
Toon Veggie Rolls
Material: Toon sprouts, tofu skin, potatoes, black fungus, carrots, leeks, salt
practice
Peel, wash and slice the potatoes, put them in a fresh-keeping bag and put them in a microwave oven and heat them on high heat until cooked, then pour them into a puree.
Cut the fungus carrots into small pieces, blanch the toon sprouts with hot water, then add salt and mix into the mashed potatoes
Spread the tofu skin on the chopping board and cut it into medium pieces. Mix the mashed bean paste into a velvet, spread it evenly in the tofu skin, and wrap it into a roll shape.
Put the leeks in hot water and scald them until cooked, tie the leeks to the outside of the tofu rolls to prevent the tofu rolls from cracking, put them evenly in the microwave oven, and put them in the microwave for 2 minutes.
Put water and salt in the pot and bring to a boil, add a little water and starch to make glass gravy, and pour it on the vegetarian meat rolls just out of the pot.
Ham and Egg Sandwich
Practice: 1. Wash the tomatoes, remove the stems and cut them into slices, and slice the cucumbers.
Add oil to a frying pan, heat it up, add 1 egg, and fry it into a poached egg.
Spread the salad dressing on one side of the sliced bread.
Put ham slices, fried eggs, lettuce leaves, tomato slices, cucumber slices, then cover the second slice of bread and cut into triangles.
Fried Shrimp with Green Onion
Material: 300g shrimp, 3 shallots, 2g minced ginger, 5g minced garlic
Sauce ratio: 1g salt, 1g sugar, 5g Huadiao wine/cooking wine, 2g starch, 30g water
practice:
300g of fresh shrimp, add 3g of salt and 10g of starch and gently rub repeatedly. Rinse with water immediately after rubbing off the mucus on the surface of the shrimp. Drain the water and then re-add 1g of salt and 2g of starch and marinate for 5 minutes.
Cut the shallot into sections, mince the ginger and garlic. 1g of salt, 1g of sugar, 5g of Huadiao wine, 2g of starch, and 30g of water to make "sauce" for later use. Heat the wok, add 1 tablespoon of cooking oil (about 10g). Fry the marinated shrimp in a pan like this.
Fry on both sides until the shrimp changes color, then add the minced ginger and half of the minced garlic. Note: Fry until discolored (about 7 minutes cooked). Don't keep stirring at this point, the gravy will become cloudy. When the sauce thickens and brightens, add the shallots and the other half of the minced garlic. Stir fry evenly and serve.