31 dishes to share, simple home-cooked taste, very delicious, worth recommending
I once saw an article that said: "At the moment of food, you can always think about it, or be greedy, observe before eating, think while eating, and simmer your body carefully. 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 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!
Braised Winter Melon with Prawns
Practice: 1. Main ingredients: winter melon, prawns, coriander, onion, ginger, garlic.
Peel the winter melon, remove the flesh and cut into pieces. Clean and cut cilantro. Onion, ginger, and garlic slices are ready.
Wash the shrimp, cut the back, take out the shrimp line, and rinse. Then separate the shrimp head from the shrimp body.
Put the oil in the pot. When the oil is hot, add the onion, ginger, and garlic and saute until fragrant. Add the shrimp heads and stir-fry. Add a little cooking wine and sugar, and fry the shrimp oil.
Put in the cut melon pieces and stir-fry evenly, add an appropriate amount of water, bring to a boil, and add the decapitated prawns. Bring to a boil over high heat, turn to medium heat, cover with a lid and simmer, simmer until the wax gourd is transparent, add salt, sesame oil, sprinkle with chopped parsley, and serve.
Eel Claypot Rice
Material: eel meat, fresh mushrooms, red peppers, scallions, green vegetables, white rice
Practice 1. Wash the eel and cut it into sections, and 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 clay pot, add water and heat it up. When the rice is watered, put the marinated eel on the clay pot rice surface, pour a little soy sauce along the side of the pot, and cover the pot. , turn the heat down and cook for a few minutes, then turn off the heat and continue to bake for ten minutes.
Take another wok and cook the prepared vegetables. Wait until the cooking time is long enough to add the vegetables.
Spicy Braised Chicken Feet
Ingredients: chicken feet, ginger, scallion, oyster sauce, dried pepper and 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 stalks of white onion, two star anises, one prickly ash, some dried chili, cinnamon and fragrant leaves (these seasonings can be packed in tea bags or boiled directly in the pot)
Add two tablespoons of dark soy sauce, two tablespoons of soy sauce, two tablespoons of raw 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 and low heat (I used a high-pressure rice cooker to boil it directly)
Cook until the chopsticks can easily poke the chicken feet and turn the fire to dry up the marinade
Tips:
In terms of seasoning, what do I have to put aside, I don't need to be too particular about it.
The pressure cooker is relatively soft and glutinous. If you like a little toughness, it is better to cook with a low heat.
If the pressure cooker is cooked, you need to use a high fire to collect the marinade, mainly for coloring, sugar can be used rock sugar, the color will be more beautiful.
Braised Pork with Dried Plum Vegetables
Ingredients: Pork (Pork Belly), Dried Plum Vegetables (Dried Ugan Vegetables, Mildew Dried Vegetables), Eggs, Ginger, Cinnamon, Star Anise, Rock Sugar, Cooking Wine, Dark Soy Sauce
practice:
Wash and dice peeled pork or pork belly
Heat the wok, add the diced pork, stir fry out the oil, add ginger cooking wine, cinnamon, star anise, old soy sauce, stir fry, add water and cover the diced pork, bring to a boil, and simmer for 50 minutes
Soak the dried umeboshi in light salt water and wash repeatedly until the water becomes clear without impurities and squeeze out the water
Bring water to boil in a pot, 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 simmer for 40 minutes.
Charred Pork Strips
Soak potato starch in water for more than 4 hours, preferably overnight.
Cut the tenderloin into strips about 6cm long, add 2 teaspoons of soy sauce and 0.5 teaspoons of salt to marinate.
The soaked potato starch will settle on the bottom, pour out the water on it, and then put the soaked starch into the marinated meat strips and grasp it evenly.
Heat the oil at a medium-high temperature of 170 degrees or more. Fry the meat strips one by one into the oil pan until the surface is slightly charred and most of them are golden brown. The fried meat strips are reserved for oil control.
Put the old soup in the pot, add white sugar, after boiling, all the white sugar melts, add white vinegar and salt, and put in the shredded carrots.
When the soup is thick, put in the fried pork strips, turn off the heat, add in the onion ginger and chopped coriander and quickly stir-fry until the soup is wrapped around the pork strips.
Shepherd's Purse Spring Rolls
Ingredients: spring roll skin, shepherd's purse, dried tofu, salad oil, salt, sesame oil, chicken essence.
practice:
Blanch the shepherd's purse, chop the dried tofu and add seasoning to taste;
Wrap a proper amount of shepherd's purse stuffing in spring roll skins and roll up; put it in a frying pan and fry until golden brown.
Sauerkraut and Fat Lamb Slices
Ingredients: 350g mutton, 200g sauerkraut, 5 red peppers, 1 teaspoon salt, 1 stalk green onion, 2 stalk coriander, 3 slices ginger, 2 garlic cloves
practice
Slice the mutton that is 3/7 fat and 7/7 lean, wash the sauerkraut and cut it into sections, and cut the red dry pepper into strips.
Heat a little cooking oil in a wok, add ginger, garlic and red peppers and stir fry until fragrant.
Pour in the mutton and stir-fry for 2 minutes. Pour in ginger, red dried peppers, 2 bowls of water, and simmer for 10 minutes on low heat.
Pour in the sauerkraut, salt, and chicken essence, continue to simmer for 5 minutes, sprinkle with pepper, coriander, and chopped green onion when it is about to come out of the pot.
Dried Pleurotus Mushrooms
Ingredients: king oyster mushroom, sesame oil, minced ginger, light soy sauce, dark soy sauce, abalone juice or oyster sauce, white sesame;
Method 1. In a clean, oil-free and water-free pot, fry the white sesame seeds over a low heat until lightly yellow and set aside.
Plane the king oyster mushrooms into thin slices (from the head to the bottom), and plan them into long thin slices instead of cutting them with a knife, because the taste of the two is very different! Then grind a little ginger for later use.
Turn on a low heat, put some oil in the pot, put ginger in it to burst into fragrance, then turn to high heat and add the king oyster mushrooms to fry the water (it is fried until there is no water at all, then add the seasoning), then add the abalone juice Or stir fry the oyster sauce evenly, then add the light soy sauce and dark soy sauce, and keep stirring until the king oyster mushrooms feel a little dry.
A warm reminder: If you are a novice in the kitchen and do not know how to control the heat, it is best to adjust the heat to medium or low heat when doing this step, so as to avoid the phenomenon of burning the pot??
4: Sprinkle some white sesame seeds on the plate and serve
Asparagus Salad
10 asparagus, 1 tbsp peanut oil, 1 tsp sesame oil, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp salt, 2 cloves garlic, chopped
Practice: Wash the asparagus, remove the roots, blanch in boiling water for one minute, and then pour a teaspoon of salt into the boiling water. After one minute, remove the asparagus and soak in cold water for one minute. After removing, cut into two pieces and place on a plate. In a small bowl, combine soy sauce, sugar, and sesame oil. Put peanut oil in the pot, heat it up (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, pour it on the asparagus Can.
Seafood Fried Rice Noodles
Ingredients: one piece of dried rice noodles, 3 to 5 fresh squid, 10 clams, a small piece of carrot, and a little celery.
Practice: 1. Soak dry rice noodles in warm water to soften.
Remove 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 the flower 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, put some cooking wine. When you see that the squid is whitish and rolled up, put the squid out. The clams remain in the pot.
At this time, the clams have not opened their mouths, pour in the rice noodles, and use chopsticks to constantly stir up the rice noodles and shake them off.
Stir fry until the soup in the pot is basically drained, pour in the shredded vegetables and continue to stir fry until the rice noodles are dry and the clams are open.
Add some chicken essence to taste, pour in the fried squid rolls, stir fry evenly and serve.
Pumpkin Bicolor Roll
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
Practice 1. First, add 20 grams of warm water to the yeast in the white dough and mix well, add sugar and milk, mix well, pour it into the flour and 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, put it in a warm place to ferment until twice the original body, exhaust, and knead evenly
Sprinkle some flour on the chopping board, roll the two-color dough into a rectangular dough sheet with a thickness of 3 mm, a length of 25 cm, and a width of about 22 cm, first brush a layer of oil on the white dough sheet
Cover the yellow dough sheet on the white dough sheet and brush it too
Oil, trim up and down, (after trimming, the upper and lower widths are about 18 cm)
Roll up from bottom to top and cut off both ends irregularly (the length after cutting is about 23 cm)
Use a sharp knife to cut into 18 evenly sized doughs
The tails of the two doughs are facing each other, and the contact surface is wiped with some water
Use chopsticks to clamp to the middle, be careful not to break it
Cut out 4 petals with a knife
Put it in a steamer that has been brushed with oil, pour 5 cm of water into the steamer, turn on a small fire to wake up the raw flower rolls for about 20 minutes, let the cold water heat up slowly, and the proofing time does not open the lid, I use it The diameter of the steamer is 28 cm. If the steamer is small, add more water, or proof in other warm places
After the wake-up time is up, adjust the fire, steam for 10 minutes, turn off the fire, and simmer for 4 minutes. The soft and sweet flower rolls are here, and the remaining corners are twisted at will.
Small river fish with sesame salt and pepper
Materials: small river fish, cooked sesame seeds, chili, flour, green onions, peanut oil, ginger
practice:
Remove the gills and internal organs of the small river fish, clean and drain the water (if it is troublesome, just tear off the head of the small fish with the internal organs).
Add salt, cooking wine and spring onion and ginger, mix well, marinate for 10 minutes (the fish can be marinated in advance to remove the fishy smell. The fish marinated with salt should not be marinated 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 is evenly coated with a layer of dry flour (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 too much dry powder, which will affect the effect of the fish after frying).
After the frying pan is heated, add a thin layer of oil. After the oil is heated, spread the flour-coated fish into the pan, and fry the fish on medium heat until both sides are golden brown. more mellow).
Use the bottom oil in the pot to sauté the chopped green onion until fragrant (sauté the chopped green onion with a low heat until slightly yellow, and then add the fish when the fragrance is strong, and the flavor of the green onion will be prominent).
Add the fried small fish and stir fry (the action of stir-frying the small fish should be light, so as not to break the fish body).
Sprinkle salt and pepper, stir fry evenly (the salt and pepper can be replaced with black pepper, chili cumin powder, etc.).
Sprinkle a layer of crushed millet peppers and cooked sesame seeds, mix well and serve.
Out of the pot and plate
coffee ribs
Ingredients: pork ribs, 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, drain the water,
Add red yeast rice juice, salt, monosodium glutamate, sugar, and garlic water, and marinate for 2 hours.
Add the egg liquid and cornstarch to make a fried paste, wrap the marinated large ribs and fry them evenly, and fry them in 50% heat until they are nine mature.
Take out, and then add 60% of the heat and deep-fry until the outer skin is crispy;
Put the fried large row into the hot wok, pour the coffee juice, thicken the thin and thicken it, put it on a plate, and garnish with almond slices.
Spicy Maoxuewang
Practice: 1. Prepare ingredients: duck blood, soybean sprouts, square ham, yellow throat, black louver, hot pot base, Pixian watercress, dried red peppers, pepper, salt, rice wine, green onions and chives, clear chicken soup or water , ginger slices.
Slice duck blood and square ham, wash and clean the louvers, and cut into shreds.
Cut the yellow throat into small pieces, clean the soybean sprouts, cut the dried chili into small pieces and pour out the seeds.
Chop the shallots, chop the green onions into chopped green onions, and set aside.
Pour water into the pot, add the shallots and ginger slices and bring to a boil.
Put in duck blood slices, yellow throat slices, and shredded leaves and cook for about a minute or two. Remove and set aside.
Pour oil into the pot, heat 50-60%, add chopped green onion and saute until fragrant.
Add in soybean sprouts and salt and stir-fry until the bean sprouts are cooked. Dish out, lay flat and put them in a container to make a base dish.
Put oil in the pot, heat it up and put Chongqing hot pot and Pixian watercress base material into the pot.
Stir fry over high heat, add rice wine, chicken soup or water, bring to a boil and add ham slices, duck blood slices, and yellow throat slices in turn.
Boil for about four or five minutes, put in the shredded louver, cook for about one or two minutes, turn off the heat, and pour the soup and water into the container.
Pour oil into the frying pan, add small pieces of dried chili peppers and peppers into the pan.
Turn to low heat and slowly fry until fragrant. Turn off the heat, pour it on the prepared blood, and sprinkle some chopped chives.
jam spread bread
Ingredients: 1 avocado, right amount of toast or baguette, 1/3 tsp salt, a little black pepper, half a small lemon
Method: Use a knife to cut a circle around the avocado until the core is reached, then hold the avocado with both hands and twist it, as shown in the picture
Scoop out the pulp with a spoon, mash it, add salt, pepper, lemon juice and mix well
Spread it on the bread that has been toasted in the pan and eat~
Peppered Eggplant Pie
Ingredients: 1 eggplant, 1 sharp pepper, 250g self-raising flour, 1 tsp minced ginger, 1/2 tsp salt, 1/2 tsp sugar, 1 tbsp Jinlan soy sauce, 2 tbsp oil, 140ml warm water
Practice: diced eggplant, chopped pepper, minced ginger
Mix diced eggplant, pepper, minced ginger with soy sauce, salt, sugar and two tablespoons of oil
Put it into the pot and fry on a low heat until the eggplant is soft
Warm water and self-raising flour and knead into 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 sixths
Take a portion and roll it into a round cake, put two tablespoons of filling in the middle, wrap it, seal it, and press it lightly into a cake with your hands.
Spread a little water on the surface of the wrapped cake, and then dip it in cooked sesame seeds~
Heat a little oil in the pan, put the cake into 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 dough
apple dessert
Material: 2 apples, half a bowl of flour, 1 egg, appropriate amount of cooking oil
practice
Crack eggs and mix well, add flour and a little water to make egg batter
Scrape off the outer skin of the apple, cut into multiple petals and remove the center seed part
Paste each apple petal
After the pot is hot, pour in 2 bowls of oil, and after it is heated to six or seven minutes, put the apples into the slow fry, remember to turn them frequently to prevent the scorch from falling off.
Fry until golden brown and take out. If you like the crunchy feeling, you can re-fry it for a second time.
Kung Pao Chicken
Ingredients Chicken breast, peanut kernels, sugar, soy sauce, water starch, peppercorns, minced ginger, minced garlic, green onions, cooking wine, oil, salt, dried peppers
Practice 1. Wash and dry the chicken breast, cut it into 1.5cm cubes, then add water starch and soy sauce, mix well, and marinate for 20 minutes. Wash the green onions and cut them into 1cm long pieces. Cut off both ends of the dried peppers and remove the seeds from the peppers.
In a small bowl, add water starch, soy sauce, salt, sugar and cooking wine, and mix well to make the seasoning sauce. Heat the oil in the wok over medium heat, when it is 30% hot, add the peanut kernels, 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 pot over medium heat. When it is 60% hot, put the marinated chicken in it, quickly slide it and fry it until it is scattered. After the oil is over for about half a minute, when the chicken is cooked, remove it and drain it. oil.
Leave the base oil in the pot. After heating, add the peppercorns and dried chili peppers, fry them with a small fire until fragrant, then add the shallots, minced ginger, minced garlic and diced chicken, stir-fry for a while, and finally add the gravy, After the soup has thickened, add the peanuts and stir-fry for a few minutes.
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 it into thin slices (it is best to freeze it and then cut it, you can slice thinner), use cooking wine, a little soy sauce, salt, thirteen incense, monosodium glutamate, water starch to taste, marinate for 10 to 10 in advance Minutes, play the role of taste, tender meat, remove fishy
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
750 grams of raw conch, 200 grams of small potatoes, 10 grams of green and red peppers
Seasoning ginger slices, scallions, ginger and garlic rice, scallion oil, Pixian bean paste, cooking wine, sweet noodle sauce, broth, sugar, bean oil, edible oil, and water starch
1 Cook the small potatoes, peel them, and fry them in a hot oil pan until golden brown. Boil the conch with ginger slices and green onion until cooked, remove the shell and take the meat, clean it, and put it in oil for later use. Wash the green and red peppers and cut into small pieces.
2 Heat a little scallion oil in a pot, add ginger and garlic rice, sweet noodle sauce, and Pixian bean paste until fragrant, cook cooking wine, add sugar and broth to a boil, bring to a boil over medium heat, and beat to remove foam.
3 Put in the processed conch meat and small potatoes, simmer over low heat to taste, add green and red peppers, put starch in water, collect juice over high heat, and drizzle a little watercress oil.
Water chestnuts and shrimp
Ingredients: 300 grams of fresh shrimp, 100 grams of water chestnuts, 1 egg white, a little cucumber, and an appropriate amount of carrots. [Seasoning] Vegetable oil, chicken soup, scallions, ginger slices, cooking wine, salt, monosodium glutamate, starch.
Practice 1. Friends who want to make this delicious dish need to prepare all the required ingredients before making the dish. First, wash the fresh shrimp, cut a knife on the spine of each shrimp, and take out the mud sausage; water chestnuts and cucumbers , peeled carrots, cut into small cubes.
Add salt, monosodium glutamate, cooking wine, egg white, and starch to the shrimp, stir well and marinate until delicious.
Put the shallots, ginger slices, cooking wine, salt, monosodium glutamate, chicken soup, and starch into a bowl to make juice.
Pour oil into the pot and heat it up, add the shrimps and stir-fry until they are seven mature, add in diced water chestnuts, diced cucumbers, and diced carrots and stir-fry for a while, pour in the prepared sauce and stir well.
pumpkin pie
Materials: Pumpkin, glutinous rice flour, sugar, raisins
Practice: 1. Peel the pumpkin and cut it into pieces.
Add an appropriate amount of water to the pot. After the water boils, add the pumpkin and steam for 15 minutes.
After the pumpkin is steamed and taken out, press it into mud, add glutinous rice flour and sugar, and knead it into a smooth dough.
Divide the kneaded dough into ping-pong ball-sized doughs, and then knead them into round balls. Use the handle of a spoon to press a few pumpkin-like prints on the dough, and place raisins in the middle of each small pumpkin.
Steam for 15 minutes.
Chili Fried Pork
Ingredients: 1 piece of pork belly, 2 small peppers, 1 spoon of vegetable oil, 1 spoon of soy sauce, 1 spoon of cooking wine, 1 spoon of mature vinegar, appropriate amount of salt, appropriate amount of garlic slices.
practice:
Prepare the main ingredients for cooking, wash the small peppers, wash the pork belly with hot water, and scrape 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, so it is not too spicy. If you can eat chili and are not afraid of spicy, ignore this step.
Dig the chili meat and cut it into wide strips, because the pork belly we fry should be cut into slices. If it is fried shredded pork, the peppers have to be cut into shreds.
For pork belly, choose a place where the meat is relatively thin, cut into large pieces of meat, and the large pieces of meat are fragrant.
Use less vegetable oil for frying meat. When the oil is hot, the garlic flakes are ready to burst. Don't turn on the fire too much, stir fry on medium heat. The meat slices must be fried quickly, and the hot meat will not stick to the bottom of the pot. If the pan is not hot, the meat will stick to the bottom of the pan.
Fry the meat until there is no blood. 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, you need to add vinegar and soy sauce to the dish, and stir fry with cooking wine.
The meat and vegetables have been soaked in the seasoning, and the vegetables can be cooked. At this time, you can add salt. For the sake of health, you should add salt at the end, so that there is salt on the surface of the fried vegetables, but there is no salt in the vegetables. Salt.
Add salt and stir-fry several times to let the salt melt. The cooked dishes taste better and can be served on a plate.
Braised Rice with Preserved Meat
Material: white rice, green vegetables, bacon, sausage
Practice: 1. Wash the sausages and bacon and cut them into slices.
Put the soaked white rice into the pot, add water, and heat it directly. When there is big bubbles in the pot, stir it with chopsticks.
When the water is almost dry, put the preserved meat into the pot, lower the heat, and cover the pot.
Cook for 6 minutes, then turn off the heat and bake for 15 minutes.
Heat it up in another pot, add the green vegetables and fry until cooked. After the rice is cooked for enough time, add the green vegetables.
Farmhouse Fried Pork
Ingredients: pork, green peppers, carrots, garlic sprouts, olive oil, tempeh chili sauce, monosodium glutamate, oyster sauce, light soy sauce, starch, sugar, salt.
Practice steps: 1. Wash and drain the pork, cut into slices for later use.
Put the pork slices into a bowl, add soy sauce, oyster sauce, chicken powder, starch, salt, add some olive oil and marinate for 20 minutes.
Peel and slice carrots, garlic sprouts, green peppers, and cut them for later use.
Oyster sauce, soy sauce, chili sauce, monosodium glutamate, adjust the sauce and set aside for later use.
Heat a pan, add a little olive oil, and stir-fry the marinated meat until the oil is released.
Put the garlic stalks and stir fry for a while, add green peppers, and continue to stir fry the carrots until they are broken.
Pour in the prepared sauce and sugar and stir fry evenly, then turn off the heat and serve.
Chili Fried Pork
Ingredients: 1 piece of pork belly, 2 small peppers, 1 spoon of vegetable oil, 1 spoon of soy sauce, 1 spoon of cooking wine, 1 spoon of mature vinegar, appropriate amount of salt, appropriate amount of garlic slices.
practice:
Prepare the main ingredients for cooking, wash the small peppers, wash the pork belly with hot water, and scrape 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, so it is not too spicy. If you can eat chili and are not afraid of spicy, ignore this step.
Dig the chili meat and cut it into wide strips, because the pork belly we fry should be cut into slices. If it is fried shredded pork, the peppers have to be cut into shreds.
For pork belly, choose a place where the meat is relatively thin, cut into large pieces of meat, and the large pieces of meat are fragrant.
Use less vegetable oil for frying meat. When the oil is hot, the garlic flakes are ready to burst. Don't turn on the fire too much, stir fry on medium heat. The meat slices must be fried quickly, and the hot meat will not stick to the bottom of the pot. If the pan is not hot, the meat will stick to the bottom of the pan.
Fry the meat until there is no blood. 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, you need to add vinegar and soy sauce to the dish, and stir fry with cooking wine.
The meat and vegetables have been soaked in the seasoning, and the vegetables can be cooked. At this time, you can add salt. For the sake of health, you should add salt at the end, so that there is salt on the surface of the fried vegetables, but there is no salt in the vegetables. Salt.
Add salt and stir-fry several times to let the salt melt. The cooked dishes taste better and can be served on a plate.
Braised Pork with Miso
To make (5 servings):
Refined pork belly (fat and lean meat is 1:1, with a sharp contrast between soft and chewy), 6 catties, put it on the wall of the hot pot and roast it to remove the hair on the epidermis. After cleaning, put it in the refrigerator for 7-8 hours . Take it out and let it melt slightly, then change the knife into 3 cm square pieces, put it in boiling water with onion and ginger and blanch for 5 minutes until the surface of the pig skin is mature, remove it and control it to dry.
Take 1 pressure cooker, put 2 jins of garlic seeds in the bottom of the pot, put on bamboo grates, and place the meat pieces skin up and around the pot wall closely. If there is a gap in the middle after arranging, put a Square iron box to fix the shape of the meat. Pour the secret sauce into the pot to submerge the meat pieces, put them on the clay pot, and bring to a boil without covering the high heat, continue to cook for 10 minutes until the meat pieces are colored, then cover the cover and turn to low heat and cook for 40 minutes until the soup is absorbed Turn off the heat when it is thick, and keep the meat in the pot with a lid.
Heat a stone pot when leaving the dish, put the pre-fried water pickles into the bottom of the pot, then take 600 grams of meat pieces and add the original juice to heat and put them on the water pickles.
Secret sauce production:
Guyue Longshan Huadiao Wine, Abalone Sauce, Meiji Xian, Rock Sugar, Donggu Soy Sauce, Oyster Sauce, Wanzi Soy Sauce, Light Soy Sauce, Peanut Sauce and mix well.
Making water pickles:
Rinse 1000 grams of pickled vegetables with running water to remove the salty taste, remove and squeeze out the water, pour in 500 grams of white vinegar and white sugar and soak them overnight, remove them, clean them, and then dry fry them in the pot (without adding oil) until the pickles have no moisture and take out .
Making key:
When cooking wine-flavored pork, pay attention to first open the lid and boil it on a high fire. This step is intended for coloring. If the lid is boiled, the color of the pork is easy to turn black and lose its luster. After the coloring is completed, change the heat to a low heat to collect the juice. At this time, fasten the lid of the pot to retain the aroma that emerges when the meat is roasted.
Crispy Pork Ribs
Practice: 1. Soak the ribs in water to remove blood and fishy smell;
After removing the blood from the ribs, add cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of pepper powder, 1 tablespoon of pepper powder, 1 tablespoon of salt, and 1 tablespoon of sugar to marinate for 2 hours;
Add water and starch in a ratio of 1:1.5, add an egg, stir into a paste, and pass the ribs in the batter;
Heat up the pot and heat the oil until it is 70% hot, then put the ribs along the side of the pot, and fry for 5 minutes on medium heat, then you can control the oil and remove it;
Sprinkle with chili powder and cumin powder and enjoy.
Three-color fried pork
Ingredients: 1 onion, 150 grams of lean meat, 1 red beauty pepper, 1 green pepper; accessories: 1 onion, appropriate amount of starch, 1 tsp sugar, 1 tsp vinegar, 1 tsp soy sauce, 2 garlic petals, 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 it into cubes, pour in starch, cooking wine, and salt and marinate for ten minutes
Wash the red and green peppers, cut into two sides, remove the pepper seeds and cut into cubes
Wash the onion and cut it into small pieces; peel the garlic and chop it into minced garlic; mince the ginger
Take out a bowl, add salt, sugar, vinegar, soy sauce, starch and stir well to make 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 scallions, stir-fry until fragrant, then pour the marinated meat into the pot and stir-fry.
Then put the green peppers, red beauty peppers, and diced onions into the pot, turn on the fire, and stir fry quickly
Finally, pour in the prepared sauce, stir fry for a few times, and then you can get out of the pot
Lamb kebab
Preparation ingredients: lamb, onion, cumin powder, chili powder, sugar, chili powder, milk, white sesame
- Soak bamboo skewers in water to prevent scorching when baking. Preheat the oven to 200 degrees, cut the lamb into small pieces, chop the onion, put the lamb in a bowl, add the onion and milk, marinate for 15 minutes, add salt, sugar, 1 tsp cumin powder, chili powder, 1 teaspoon of white sesame seeds and stir well.
2 Skewer the lamb into skewers. Brush with oil, sprinkle with the remaining cumin powder and white sesame seeds, bake in the oven for about 7 minutes, take out and turn over and bake for another 5 minutes.
Steamed Pork with Melon Boat Flour
Main ingredient: 500 grams of pork belly
Accessories: 300 grams of pumpkin
Seasoning: 200 grams of steamed rice noodles, 20 grams of hoisin sauce, 10 grams of pork ribs 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 net residual hair and wash the pork belly, cut into 8cm long and 3cm wide slices, combine rice noodles, hoisin sauce, sparerib sauce, red oil, glutinous rice, salt, monosodium glutamate, chicken essence into blanks, set a bowl and steam for 3 hours until the meat is cooked Baba soft.
Flour, yeast and baking powder are made into lotus leaf cake.
De-seed the pumpkin and cut it into a boat shape, steam it for half an hour, place the steamed pork on the steamed pumpkin, add the shallots, drizzle with hot oil, and place the lotus leaf cake.