31 dishes to share, simple home-cooked taste, delicious, worth recommending
I once saw an article that wrote: "At the moment of food, you can always think about it, or you can be greedy, observe before eating, think while eating, taste thick and simmer, eat is nature, chew quietly, gently Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and transparent ink fragrance is a kind of happiness to feel the spicy, salty and sweet in the text. Those who can eat will get a stomach-warming enjoyment; The eater finds a peace of mind." Tasting carefully, I have a deep feeling! Food has now become a part of our life here, 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 in a plain way finish every 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!
Stewed Winter Melon with Prawns
Method: 1. Main ingredients: wax gourd, prawns, parsley, green onions, ginger, garlic.
Peel the wax gourd, remove the flesh and cut into pieces. Wash the parsley and cut into sections. Shredded green onion, shredded ginger, and sliced garlic are ready.
Wash the shrimp, cut the back, pull out the shrimp line, and rinse. Then separate the shrimp head from the shrimp body.
Put the oil in the pan. After the oil is hot, add the shallots, ginger, and garlic to sauté until fragrant. Add the shrimp heads and stir-fry. Add a little cooking wine and sugar to fry the shrimp oil.
Put in the cut wax gourd pieces and stir fry evenly, add an appropriate amount of water, bring to a boil, and put in the decapitated prawns. Bring to a boil over high heat, turn to medium heat, cover and simmer until the wax gourd is transparent, add salt and sesame oil, sprinkle with chopped parsley, and serve.
Rice Claypot Eel
Ingredients: eel meat, fresh mushrooms, shredded red pepper, green onion, green vegetables, white rice
Method 1. Wash the rice field eel and cut into sections, slice the mushrooms
Add shredded ginger, salt, chicken essence, sugar, cornstarch, pepper, cooking wine, and sesame oil to taste, stir properly and set aside for later use.
Put the soaked rice into the pot, add water and heat it up. When the rice is drained, put the marinated eel on the surface of the pot rice, pour a little soy sauce on the side of the pot, and cover the pot. , reduce the heat to simmer for a few minutes, then turn off the heat and continue to bake for ten minutes.
Set up another frying pan to cook the prepared green vegetables, and wait until the cooking time is long enough to add the green vegetables.
Spicy Braised Chicken Feet
Ingredients: chicken feet, ginger and scallion, oyster sauce, dried pepper star anise, cinnamon leaves, soy sauce, cooking wine, sugar
practice:
Wash the chicken feet, boil them in cold water and drain them in cold water
Prepare a few slices of ginger, two scallions, two star anise, a handful of peppercorns, some dried chili, cinnamon and fragrant leaves (these seasonings can be packed in tea bags or directly cooked in a pot)
Add two tablespoons of dark soy sauce, two tablespoons of light soy sauce, two tablespoons of oyster sauce, two tablespoons of sugar, two tablespoons of cooking wine, add water to cover the chicken feet, and cook on medium-low heat (I used a high-pressure rice cooker and boiled it directly)
Cook until the chopsticks can easily poke the chicken feet and turn the fire to dry up some of the marinade, don’t dry it all up. This is delicious with some marinade
Tips:
In terms of seasoning, I don’t need to be too particular about what I have.
The pressure cooker is relatively soft and waxy. If you like a little toughness, it is better to cook slowly on a low heat.
If the pressure cooker is cooked, you need to use a high heat to collect the marinade, mainly for coloring. You can use rock sugar for sugar, and the color will be more beautiful.
Stewed Pork with Prunes and Vegetables
Ingredients: Pork (Pork Belly), Dried Plum Vegetables (Dried Vegetables Uganda), Eggs, Old Ginger, Cinnamon Bark, Star Anise, Rock Sugar, Cooking Wine, Soy Sauce
practice:
Wash and dice peeled pork or pork belly
Heat up the frying pan, put in the diced meat and stir-fry until the oil is released, add ginger cooking wine, cinnamon bark and star anise, stir-fry, add water to cover the diced meat, bring to a boil over high heat, change to low heat and simmer for 50 minutes
Soak dried plums in light salt water and wash repeatedly until the water becomes clear without impurities and squeeze out the water
Add water to the cooking pot, bring to a boil, change to low heat, put in eggs (rinse the egg skin), change to medium heat and cook for 15 minutes, remove and rinse with cold water to peel off the egg skin
Put the eggs and dried plums into the meat pot, add rock sugar and salt, and continue to cook for 40 minutes on low heat.
Charred Pork Strips
Soak potato starch in water for more than 4 hours, preferably overnight.
Cut the tenderloin into strips about 6cm in length, add 2 teaspoons of soy sauce and 0.5 teaspoon of salt to marinate.
The soaked potato starch settles on the bottom, pour off the clear water above, then put the soaked starch into the marinated meat strips and mix well.
The medium-high oil temperature is above 170 degrees, put the meat strips into the oil pan one by one and fry until the surface is slightly burnt and most of them are golden. The fried meat strips are oil controlled and set aside.
Put the old soup in the pot, add white sugar, after boiling, all the white sugar melts, add white vinegar and salt, and add shredded carrots.
When the soup is thick, add the fried meat strips, turn off the heat, add scallions, ginger and coriander and stir-fry quickly until the soup coats the meat strips. Serve.
Shepherd's Purse Spring Rolls
Ingredients: spring roll skin, shepherd's purse, dried tofu, salad oil, salt, sesame oil, chicken essence.
practice:
Blanch shepherd's purse, chop dried tofu and add seasoning;
Wrap a proper amount of shepherd’s purse stuffing in a spring roll wrapper and roll it up; fry it in a frying pan until golden brown.
Sauerkraut Lamb Slices
Ingredients: 350 grams of mutton, 200 grams of sauerkraut, 5 red peppers, 1 teaspoon of salt, 1 green onion, 2 coriander, 3 slices of ginger, 2 garlic
practice
Slice the mutton that is 30% fat and 70% lean, wash the sauerkraut and cut into sections, and cut red pepper into strips.
Pour a little cooking oil into the frying pan and heat it up, add ginger, garlic and red pepper and stir-fry until the aroma is released.
Pour in the mutton and stir-fry for 2 minutes. Pour in ginger, red pepper, and 2 bowls of water, and simmer for 10 minutes on low heat.
Pour in sauerkraut, salt, and chicken essence, and continue to simmer for 5 minutes. When it is about to come out of the pan, add pepper, coriander, and chopped green onion to serve.
Dried Pleurotus Mushrooms
Ingredients: Pleurotus eryngii, sesame oil, minced ginger, light soy sauce, dark soy sauce, abalone juice or oyster sauce, white sesame seeds;
Method 1. In a clean oil-free and water-free pan, fry the white sesame seeds until slightly yellow over low heat and set aside.
First slice the Pleurotus eryngii into thin slices (from the head to the bottom), and then slice into long thin slices instead of cutting with a knife, because the taste of the two is very different! Then grind a little ginger paste for later use.
Turn on low heat, put some oil in the pot, put minced ginger to burst out the fragrance, then turn to high heat, then add Pleurotus eryngii mushrooms and fry until the water is dry (fry until there is no water at all before adding seasonings), then add abalone juice Or stir-fry oyster sauce evenly, then add light soy sauce and dark soy sauce, and stir-fry continuously until the king oyster mushrooms feel a little dry, then you can add sesame oil to the pan.
Warm reminder: If you are a novice in the kitchen, you don’t know how to control the heat, so it is best to adjust the heat to medium or low heat when doing the dry-stirring step, so as to avoid the phenomenon of sticking the pot??
4: Sprinkle some white sesame seeds after serving
Asparagus Salad
10 asparagus, 1 tbsp peanut oil, 1 tsp sesame oil, 1 tbsp light soy sauce, 1 tsp sugar, 1 tsp salt, 2 cloves garlic, chopped
Method: Wash the asparagus, remove the root, put it in boiling water for one minute, then pour a teaspoon of salt into the boiling water. After one minute, remove the asparagus and put them in cold water for one minute. Take it out, cut it into two pieces, and put it on a plate. In a small bowl, combine soy sauce, sugar, and sesame oil. Put peanut oil in the pan, after heating (the oil temperature should not be too high), add chopped garlic, fry for a second (do not fry), immediately pour the oil into the mixture in a small bowl, stir it, and pour it on the asparagus Can.
Seafood Fried Rice Noodles
Ingredients: one piece of dried rice noodles, 3 to 5 fresh squids, 10 clams, a small piece of carrot, and a little celery.
Method: 1. Soak dried rice noodles in warm water until soft.
Take out and drain the water, add half a tablespoon of oyster sauce and half a tablespoon of soy sauce, mix well and set aside.
Clean the celery and carrots and cut them into shreds.
Clean the squid, cut it with a knife, and wash the clams for later use.
Put oil in the pot (a little more), pour in the clams and squid and stir-fry together, and put some cooking wine. When the squid turns white and rolls up, take out the squid. Clams continue in the pot.
At this time, the clams have not yet opened their mouths, pour in the rice noodles, and use chopsticks to continuously stir up the rice noodles and stir fry.
Stir-fry until the soup in the pot is almost gone, pour in shredded vegetables and continue to stir-fry until the rice noodles are dry and the clams open.
Put some chicken essence to taste, pour in the fried squid rolls, stir-fry evenly and it will be out of the pan.
Pumpkin bicolor rolls
Ingredients 100 grams of plain flour; 20 grams of warm water, 40 grams of milk; 1.5 grams of yeast, 7 grams of sugar; 100 grams of flour, 40 grams of steamed pumpkin puree, 30 grams of milk; 1.5 grams of yeast
Method 1. First, mix the yeast in the white dough with 20 grams of warm water, add sugar and milk, mix well, pour it into the flour, mix it up, and knead it into a smooth and delicate dough. Then knead the yellow dough ingredients into a smooth dough
Cover with plastic wrap, ferment in a warm place until twice the original body, exhaust, and knead evenly
Sprinkle some flour on the chopping board, roll the two-color dough into rectangular dough pieces with a thickness of 3 mm, a length of 25 cm, and a width of 22 cm. Brush a layer of oil on the white dough
Cover the yellow dough piece on the white dough piece and brush it on
Oil, trim up and down, (after trimming, the upper and lower width is about 18 cm)
Roll up from the bottom up and cut off the two ends irregularly (the length after cutting is about 23 cm)
Cut the dough into 18 evenly sized pieces with a sharp knife
The tails of the two doughs are facing each other, and the contact surface is wiped with water
Use chopsticks to clamp in the middle, be careful not to break it
Cut out 4 petals with a knife
Put it into a steamer brushed with oil, pour 5 cm of water into the steamer, turn on a low heat and wake up the raw flower rolls for about 20 minutes, let the cold water heat up slowly, do not open the lid for the proofing time, I use The diameter of the steamer is 28 cm. If the steamer is smaller, add more water, or proof in other warm places
After the wake-up time is up, turn up the heat, steam for 10 minutes after the water boils, turn off the heat, and simmer for 4 minutes. The soft and sweet flower rolls are here, and the remaining corners can be twisted freely
Salt and Sesame Small River Fish
Material: small river fish, cooked sesame, chili, flour, green onion, peanut oil, ginger
practice:
Remove the gills and viscera of the small river fish, clean them, and drain the water (if it is troublesome, just tear off the head of the small fish and the viscera).
Add salt, cooking wine, green onion and ginger, mix well, and marinate for 10 minutes (marinate the fish in advance, it can remove fishy smell and improve the flavor. Add salt to marinate the fish for too long, otherwise the fish will become hard).
Pick up the onion and ginger, filter out the water, sprinkle a layer of dry flour on the fish, so that the fish body is evenly coated with a layer of dry powder (it is best to dry the water on the surface of the fish with kitchen paper, otherwise there will be too much water , it will make the fish stick to too much dry powder, which will affect the effect of the fish after frying).
After the frying pan is heated, the lower layer is thinly oiled. After the oil is heated, spread the small fish coated with flour into the pan and fry on medium heat until both sides are golden. will be more mellow).
Use the oil at the bottom of the pot to sauté the chopped green onion until fragrant (stir-fry the chopped green onion with a low fire until it is slightly yellow, and then add the fish when the fragrance is strong, the flavor of the green onion will be highlighted).
Put in the fried small fish and stir-fry (stir-fry the small fish lightly, so as not to break the fish body).
Sprinkle salt and pepper and stir fry evenly (salt and pepper can be replaced by black pepper powder, chili cumin powder, etc.).
Sprinkle a layer of crushed millet chili and cooked sesame seeds, and put it out of the pan.
Take it out of the pot and put it on a plate
coffee ribs
Raw materials: pork chops, almond slices, egg liquid, cornstarch, red yeast rice juice, homemade coffee juice, salt, monosodium glutamate, sugar, garlic water.
Method:
Knock the pork ribs loose, remove the tendons, rinse with water, and drain the water.
Add red yeast rice juice, salt, monosodium glutamate, sugar, garlic water, marinate for 2 hours and set aside;
Add the egg liquid and cornstarch to make a deep-fried batter, wrap the marinated pork ribs evenly and deep-fry the batter, add 50% hot oil and deep-fry until it is almost mature.
Take it out, and fry it in 60% hot oil until the skin is crispy;
Put the deep-fried pork belly into a hot frying pan, pour over the coffee juice, thicken the sauce, put it on a plate, and garnish with sliced almonds.
Spicy Maoxuewang
Method: 1. Prepare ingredients: duck blood, soybean sprouts, square ham, yellow throat, black louver, hot pot base, Pixian watercress, dried red pepper, pepper, salt, rice wine, green onion and shallot, chicken soup or water , ginger slices.
Slice the duck blood and square ham, wash the louvers, and cut into shreds.
Cut the yellow throat into small pieces, wash the soybean sprouts, cut the dried chili into small pieces and pour out the seeds.
Chop the shallots, cut the green onions into chopped green onions, and set aside.
Pour water into the pot, add scallions and ginger slices and bring to a boil.
Add duck blood slices, yellow throat slices, and venetian shreds, boil for about one or two minutes, remove and set aside.
Pour the oil into the pot, heat it to 50% to 60% heat, add chopped green onion and sauté until fragrant.
Add soybean sprouts and salt and stir-fry until the bean sprouts are cooked. Take it out, spread it flat and put it in a container as a base dish.
Put oil in the pot and heat it up. Put the Chongqing hot pot and Pixian Douban base into the pot.
Stir-fry on high heat, add rice wine, chicken broth or water, bring to a boil and add ham slices, duck blood slices, and yellow throat slices in turn.
Cook for about four or five minutes, add the venetian shreds, cook for about one or two minutes, turn off the heat, and pour the soup and water into the container.
Pour the oil into the frying pan, and put the dried chili pieces and Chinese prickly ash into the pan.
Turn to low heat and slowly fry until the aroma is released. Turn off the heat, pour it on the prepared Xuewang, and sprinkle some chopped chives.
jam spread
Ingredients: one avocado, some toast or baguette, 1/3 tsp salt, a little black pepper, half a small lemon
Method: Use a knife to cut a circle along the avocado until it reaches the core, then hold the avocado with both hands and twist it, it is like the picture
Scoop out the pulp with a spoon, mash, add salt, pepper, lemon juice and mix well
Spread it on the bread baked in a pan and eat it~
Pepper and Eggplant Tart
Ingredients: 1 eggplant, 1 pepper, 250g of self-raising flour, 1 tsp of minced ginger, 1/2 tsp of salt, 1/2 tsp of sugar, 1 tbsp of Jinlan soy sauce, 2 tbsp of oil, 140ml of warm water
Method: Dice the eggplant, chop the pepper, mince the ginger
Mix diced eggplant, pepper, ginger with soy sauce, salt, sugar and two tablespoons of oil
Put it in the pot and cook on low heat until the eggplant is soft
Warm water and self-raising flour are kneaded evenly to form a smooth dough, cover with plastic wrap or damp cloth and wake up for about half an hour)
Roll the dough into strips and cut into six equal pieces
Take a portion and roll it into a round cake, put two tablespoons of fillings in the middle, wrap it, seal it, and then lightly press it into a cake with your hands. It doesn’t matter if the seal is not too tight, it will be fine after frying~
Coat the surface of the wrapped cake with a little water, and then dip it with cooked sesame~
Heat up a little oil in the pan, put the cake in a low heat and fry for 2 minutes, then turn over and fry for 2 minutes, because the filling is cooked, so you only need to fry the skin.
Apple Dessert
Ingredients: 2 apples, half a bowl of flour, 1 egg, proper amount of cooking oil
practice
Crack the eggs and stir well, add flour and a little water to make egg batter
Scrape off the outer skin of the apple, cut into multiple pieces and remove the center seed
Paste each slice of apple
After the pot is heated up, pour 2 bowls of oil into it. After it is heated to six to seven minutes, put the apples into the slow fryer. Remember to turn them frequently to prevent them from being burnt.
Fry until golden and take out. If you like the crunchy feeling, you can fry it again
Kung Pao Chicken
Ingredients chicken breast, peanut kernels, sugar, soy sauce, water starch, Chinese prickly ash, minced ginger, minced garlic, green onions, cooking wine, oil, salt, dried chili
Method 1. Wash and dry the chicken breast, cut into 1.5cm cubes, then add water starch and soy sauce, mix well, and marinate for 20 minutes. Wash the scallions and cut them into 1cm long pieces. Cut off both ends of the dried chilies and remove the seeds.
Put water starch, soy sauce, salt, white sugar and cooking wine in a small bowl, mix well to make seasoning sauce. Heat the oil in the pan over medium heat, put the peanut kernels in when it is 30% hot, turn to low heat and fry slowly until slightly colored, remove and drain the oil for later use.
Continue to heat the oil in the pan over medium heat. When it is 60% hot, put the marinated chicken cubes in, stir-fry quickly until it loosens up, and put the oil in for about half a minute. When the chicken is cooked, take it out and drain it. oil content.
Leave the bottom oil in the pot, heat it up, add the Chinese prickly ash and dried chili, stir-fry over a low heat to get the aroma, then add the green onion, minced ginger, minced garlic and diced chicken and stir-fry for a while, and finally add the gravy, When the soup thickens, add peanut kernels and stir fry for a few times.
Fried Pork with Lotus Root and Fungus
Ingredients: 1 lotus root; 150 grams of pork; 100 grams of black fungus; onion; ginger; pickled pepper; salt; vinegar; sugar; water starch; cooking wine; thirteen incense; monosodium glutamate
Practice 1. Peel the lotus root, soak the fungus in cold water, wash it, and tear it into small florets. Piece of pork belly
Peel the pork belly, cut into thin slices (it is best to freeze it before cutting, you can slice thinner), use cooking wine, a little light soy sauce, salt, thirteen spices, monosodium glutamate, water starch code flavor, marinate for 10 in advance Minutes to taste, tenderize meat and remove fishy smell
Cut the lotus root into thin slices. If the cut lotus root is not fried immediately, it is best to soak it in water to prevent it from oxidizing and turning black.
Pour a little oil into the pot. After the oil is hot, put the ginger slices, shallots, and pickled peppers in it and stir until fragrant.
Pour in the delicious meat slices, stir fry until the meat turns white, and then fry for 5 or 6 times.
Put in the lotus root slices, two spoons of vinegar, one spoon of sugar, half a spoon of salt, stir fry quickly and evenly
When frying, if it feels a little dry, you can pour a little water into it
Add black fungus, continue to stir fry on high heat, and finally pour in the fried pork slices, stir fry for 4 or 5 times, and then serve on the plate
Stir-fried Conch Head with Small Potatoes
Raw materials 750 grams of conch, 200 grams of small potatoes, 10 grams of green and red peppers
Seasoning ginger, scallion, ginger garlic, scallion oil, Pixian bean paste, cooking wine, sweet noodle sauce, broth, sugar, bean oil, cooking oil, water starch
1 Boil the small potatoes, peel them, and deep-fry them in a 50% hot oil pan until the surface is golden. Boil the sea snails with sliced ginger and scallions until cooked, remove the shells, take the meat, clean them, and put them in oil for later use. Wash the green and red peppers and cut into small pieces.
2 Put a little scallion oil in the pot and heat it up, add ginger and garlic, sweet noodle sauce, and Pixian bean paste and stir until fragrant, add cooking wine, sugar and broth, bring to a boil, cook over medium heat to release the flavor, and beat off the foam.
3 Put in the processed conch meat and small potatoes, turn to low heat and simmer to taste, add green and red pepper knots, water starch, high heat to collect juice, and pour a little watercress oil.
Water Chestnut Shrimp
Ingredients: 300 grams of fresh shrimp, 100 grams of water chestnuts, 1 egg white, a little cucumber, and some carrots. 〔Seasoning〕 Vegetable oil, chicken broth, scallion, ginger slices, cooking wine, salt, monosodium glutamate, starch.
Method 1. For friends who want to make this delicious dish well, you need to prepare all the required ingredients before making the dish. First, wash the fresh shrimps, cut a knife at the ridge of each shrimp, and take out the sausage; water chestnuts and cucumbers 1. Peel the carrots and cut into small cubes.
Add salt, monosodium glutamate, cooking wine, egg white and starch to the shrimps and marinate evenly until tasty.
Put scallions, ginger slices, cooking wine, salt, monosodium glutamate, chicken broth, and starch into a bowl to make a juice.
Pour the oil into the pot and heat it up. Stir-fry the shrimps until they are seven mature, add the diced water chestnuts, diced cucumbers, and diced carrots, and stir-fry for a while. Pour in the prepared juice and stir-fry well.
pumpkin pie
Materials: pumpkin, glutinous rice flour, sugar, raisins
Method: 1. Peel the pumpkin and cut into pieces.
Add an appropriate amount of water to the pot. After the water boils, put in the pumpkin and steam for 15 minutes.
After the pumpkin is steamed, take it out, press it into a puree, add glutinous rice flour and sugar, and knead it into a smooth dough.
Divide the kneaded dough into ping-pong ball-sized dough, then knead it into balls, press a few pumpkin-like marks on the dough with the handle of a spoon, and put raisins in the middle of each small pumpkin.
Put it on the pot and steam for 15 minutes.
Chili Fried Pork Slices
Ingredients: one piece of pork belly, two small peppers, one spoonful of vegetable oil, one spoonful of light soy sauce, one spoonful of cooking wine, one spoonful of mature vinegar, appropriate amount of salt, and appropriate amount of garlic slices.
practice:
Prepare the main ingredients for cooking, wash the peppers, wash the pork belly in hot water, and scrape off the four sides of the meat with a knife.
I like to eat chili, but I am still a little afraid of spicy, so I can dig out the chili seeds, which is not too spicy. If you can eat chili and are not afraid of spicy, skip this step.
Dig out the chili meat and cut it into wide strips, because the pork belly we fried should be cut into slices. If it is fried shredded pork, the same pepper must be shredded.
For pork belly, choose the place where the meat is relatively thin, cut into large pieces of meat, and the large pieces of meat are delicious.
Put less vegetable oil in the fried meat. When the oil is hot, the garlic slices can be fried and fragrant. Don't overheat the fire, cook over medium heat. The meat slices must be stir-fried quickly, and the hot meat will not stick to the bottom of the pan. If the pan is not hot, the meat will stick to the bottom of the pan.
Stir-fry the meat until it is bloodless. At this time, pour the chopped peppers into the pot and stir-fry together.
Again, don’t turn on the fire too much. This dish has almost no moisture. Stir-fry on medium heat. In this step, add mature vinegar and light soy sauce to the dish, and stir-fry with cooking wine.
The meat and vegetables have been soaked with the seasoning, and the vegetables are ready to be cooked. You can add salt at this time. It is to eat less salt for health. You must add salt at the end, so that there is salt on the surface of the stir-fried vegetables, but there is no salt in the vegetables. Salt.
Add salt and stir-fry several times to let the salt melt. Only the cooked dishes taste better and can be served out of the pan.
Braised Rice with Preserved Meat
Material: white rice, green vegetables, bacon, sausage
Method: 1. Wash the sausage and bacon and cut into slices.
Put the soaked white rice into the pot, add water, and heat it directly. When the pot is full of bubbles, stir it with chopsticks.
When the water is almost dry, put the cured meat into the pot, reduce the heat to low, and cover the pot.
Cook for 6 minutes, then turn off the heat and bake for 15 minutes.
Start another pot and cook, put in the green vegetables and stir-fry until cooked. After the rice has been baked for enough time, put in the green vegetables.
Farmhouse Fried Pork
Ingredients: pork, green peppers, carrots, garlic sprouts, olive oil, black bean chili sauce, monosodium glutamate, oyster sauce, light soy sauce, starch, sugar, salt.
Method steps: 1. Wash and drain the pork, cut into slices and set aside.
Put pork slices into a bowl, add light soy sauce, oyster sauce, chicken powder, starch, salt, add some olive oil and marinate for 20 minutes.
Peel and slice the carrots, wash the garlic sprouts and green peppers and cut them up for later use.
Oyster sauce, light soy sauce, chili sauce, monosodium glutamate, adjust the sauce and put it aside for later use.
Heat the pan, add a little olive oil, and stir-fry the marinated meat to get out the oil.
Add garlic stems and stir-fry for a while, add green peppers, and continue to stir-fry carrots until raw.
Pour in the adjusted sauce and sugar, stir fry evenly, then turn off the heat and leave the pot.
Chili Fried Pork Slices
Ingredients: one piece of pork belly, two small peppers, one spoonful of vegetable oil, one spoonful of light soy sauce, one spoonful of cooking wine, one spoonful of mature vinegar, appropriate amount of salt, and appropriate amount of garlic slices.
practice:
Prepare the main ingredients for cooking, wash the peppers, wash the pork belly in hot water, and scrape off the four sides of the meat with a knife.
I like to eat chili, but I am still a little afraid of spicy, so I can dig out the chili seeds, which is not too spicy. If you can eat chili and are not afraid of spicy, skip this step.
Dig out the chili meat and cut it into wide strips, because the pork belly we fried should be cut into slices. If it is fried shredded pork, the same pepper must be shredded.
For pork belly, choose the place where the meat is relatively thin, cut into large pieces of meat, and the large pieces of meat are delicious.
Put less vegetable oil in the fried meat. When the oil is hot, the garlic slices can be fried and fragrant. Don't overheat the fire, cook over medium heat. The meat slices must be stir-fried quickly, and the hot meat will not stick to the bottom of the pan. If the pan is not hot, the meat will stick to the bottom of the pan.
Stir-fry the meat until it is bloodless. At this time, pour the chopped peppers into the pot and stir-fry together.
Again, don’t turn on the fire too much. This dish has almost no moisture. Stir-fry on medium heat. In this step, add mature vinegar and light soy sauce to the dish, and stir-fry with cooking wine.
The meat and vegetables have been soaked with the seasoning, and the vegetables are ready to be cooked. You can add salt at this time. It is to eat less salt for health. You must add salt at the end, so that there is salt on the surface of the stir-fried vegetables, but there is no salt in the vegetables. Salt.
Add salt and stir-fry several times to let the salt melt. Only the cooked dishes taste better and can be served out of the pan.
Braised pork with fermented glutinous rice
Makes (5 servings):
6 catties of fine fat pork belly (1:1 ratio of fat and lean meat, the contrast between soft and chewy) is placed on the wall of the hot pot and roasted to remove the hair on the skin. After cleaning, put it in the refrigerator for 7-8 hours . Take it out and let it melt slightly, then change it into 3 cm square pieces, put it in boiling water with green onion and ginger and blanch for 5 minutes until the surface of pig skin is mature, remove it and let it dry.
Take a pressure cooker, put 2 catties of garlic on the bottom of the pot, spread the bamboo grates, and arrange the meat pieces with the skin facing upwards in a circle around the pot wall. If there is still a gap in the middle after the arrangement, you can put one Square iron box to fix the shape of the meat. Pour the secret seasoning sauce into the pot to submerge the meat, put it on the clay pot, bring to a boil with no cover on, and continue to cook for 10 minutes until the meat is colored, then cover and turn to low heat for 40 minutes until the soup is thickened Turn off the heat when it is thick, and keep the meat pieces in the pot with a lid.
Take a stone pot and heat it up when you are leaving the dishes. Put the pre-fried pickles into the bottom of the pot, then take 600 grams of meat, add the original juice, heat it up, and put it on the pickles. Serve.
Secret Sauce Production:
Guyue Longshan Huadiao Wine, Abalone Juice, Maggi Fresh, Rock Sugar, Donggu Soy Sauce, Oyster Sauce, Wanzi Soy Sauce, Light Soy Sauce, Peanut Butter and stir well.
Making water pickles:
Rinse 1,000 grams of pickles with running water to remove the salty taste, remove and squeeze out the water, pour in 500 grams of white vinegar and 500 grams of sugar each, soak overnight, remove and clean, then dry-fry in the pot (without adding oil) until the pickles have no water .
Production key:
When cooking wine-flavored meat, pay attention to open the lid first and bring to a boil on high heat. This step is intended for coloring. If the lid is boiled, the color of the pork will tend to turn black and lose its luster. After the coloring is completed, turn to low heat to collect the juice. At this time, the lid of the pot should be fastened to retain the aroma of the roasted meat.
Crispy Pork Ribs
Method: 1. Soak the ribs in water to remove blood and fishy smell;
Remove the blood from the pork ribs and add cooking wine, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of pepper powder, 1 spoon of pepper powder, 1 spoon of salt, and 1 spoon of sugar to marinate for 2 hours;
Put water and starch in a ratio of 1:1.5, add an egg, stir to make a paste, and pass the ribs in the batter once;
Heat the oil in a wok, heat it to 70% heat, put the ribs in along the side of the wok, and fry for 5 minutes on medium heat, then you can control the oil and remove;
Sprinkle with chili powder and cumin powder and you are ready to eat.
Three-color fried diced meat
Ingredients: 1 onion, 150 grams of lean meat, 1 red bell pepper, 1 green pepper; accessories: 1 onion, appropriate amount of starch, 1 teaspoon of sugar, 1 teaspoon of edible vinegar, 1 teaspoon of light soy sauce, 2 garlic Cloves, 2 slices of ginger, appropriate amount of cooking wine, a little salt, 2 teaspoons of bean paste, appropriate amount of vegetable oil
Wash the onion and cut into cubes
Wash the lean meat, cut into cubes, pour in starch, cooking wine, and salt for ten minutes
Wash the red bell peppers and green peppers, cut them into two sides, remove the pepper seeds, and cut into cubes
Wash the green onions and cut them into small pieces; peel the garlic and chop into minced garlic; mince the ginger
Take out a bowl, add edible salt, sugar, edible vinegar, light soy sauce, starch and stir evenly to form a sauce
Pour a small amount of oil into the pot. After the oil is hot, pour in the bean paste, minced ginger, minced garlic, and scallion, and fry until fragrant. Then pour the marinated diced meat into the pot and stir fry.
Next, pour the green peppers, red bell peppers, and diced onions into the pot, turn on high heat, and stir fry quickly
Finally, pour in the adjusted sauce, stir-fry a few times, and then it will be out of the pan
Lamb kebab
Preparation ingredients: mutton, onion, cumin powder, chili powder, sugar, chili powder, milk, white sesame
- Soak the bamboo sticks in water to prevent them from scorching during baking. Preheat the oven at 200 degrees, cut the mutton into small pieces, chop the onion, put the mutton into a bowl, add onion and milk, marinate for 15 minutes, add salt, sugar, 1 teaspoon of cumin powder, chili powder, 1 teaspoon of white sesame seeds, stir well.
2 Skewer the mutton. Brush with oil, sprinkle with the remaining cumin powder and white sesame seeds, bake in the oven for about 7 minutes, take it out and turn it over, and bake for another 5 minutes.
Melon boat tamales
Main ingredient: 500 grams of pork belly
Accessories: 300 grams of pumpkin
Seasoning: 200 grams of steamed meat rice noodles, 20 grams of seafood sauce, 10 grams of rib sauce, 20 grams of red oil, 5 grams of glutinous rice, 2 grams of salt, 5 grams of monosodium glutamate, 3 grams of chicken essence, 100 grams of flour, 0.1 grams of yeast, 0.1 grams of baking powder gram
Production Method:
Remove the residual hair and wash the pork belly, cut into 8cm long and 3cm wide slices, mix rice noodles, seafood sauce, pork rib sauce, red oil, fermented glutinous rice, salt, monosodium glutamate, chicken essence into a blank, steam in a fixed bowl for 3 hours until the meat is cooked The cake is soft.
Flour, yeast, and baking powder are used to make lotus leaf cake.
Remove the seeds from the pumpkin, cut it into a boat shape, and steam it in a cage for half an hour. Put the steamed meat on top of the steamed pumpkin, add shallots, drizzle with hot oil, and serve with lotus leaf cakes.