45 dishes are recommended, delicious and nutritious, the family will eat with gusto, come and try it
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for a wonderful life every day!
Dried Squid Roast Ribs
Ingredients: 100 grams of dried squid, 500 grams of pork ribs, 100 grams of yam, 1 piece of ginger, 2 star anises, 3 teaspoons of bean paste, 2 teaspoons of cooking wine, 4 grams of salt, 20 ml of cooking oil
practice:
Soak the dried squid in water, clean it, cut it into small pieces with a knife, wash and cut the pork ribs, peel the yam and cut it into small pieces, wash the ginger and shred it
Prepare a pan and heat oil, add shredded ginger and star anise and fry until fragrant, add ribs and stir-fry until the ribs are golden yellow
Add squid and stir-fry until it rolls, add cooking wine, cover the boiling water of the ribs, and bring to a boil
Put in bean paste, change to medium heat and simmer for about 20 minutes, add yam and cook until there is one third of the soup left, add some salt, stir well, and collect the juice on high heat
Bean Curd Meat Roll
Material: bean curd green pepper carrot lean meat
practice:
I was afraid that the bean curd would be raw, so I steamed the bean curd first and let it cool.
Shred green peppers, add sesame oil and salt and cook in boiling water.
Shred carrots, add sesame oil and salt and cook in boiling water.
Thinly shredded lean meat can be stir-fried until crispy.
Finally, roll up.
double-cooked meat
Ingredients: 350 grams of pork belly, 60 grams of red pepper slices, and 60 grams of asparagus. Soy sauce, 10 grams each of bean drum, pepper, and salt 5 grams each.
practice:
Wash and cook the pork belly until it is half-ripe, drain and slice into pieces, fry the oil out of the pan for later use, and scald the asparagus section.
Heat the oil and fry the peppercorns, bean drums, meat slices, asparagus segments and soy sauce and stir fry evenly. Add red pepper slices and stir fry until cooked.
farm chicken
Main ingredients: 600 grams of Jingpao pheasant, 200 grams of shiitake mushrooms. 50 grams of scallions, 50 grams of garlic, 100 grams of green and red bell peppers, appropriate amount of shredded green onions, soybean paste, Maggi fresh soy sauce, salt, monosodium glutamate, chicken essence, and lettuce oil
Preparation method: 1. Cut the Jingpao pheasant into pieces and set aside. In addition, cut the soaked shiitake mushrooms into pieces, wash the green and red bell peppers and cut them into sections, and set aside.
Heat the vegetable oil in the pan, pour in the chicken pieces and stir-fry until the color changes, add the shallots and garlic and stir-fry together, add the shiitake mushroom pieces, add an appropriate amount of water, and cook until the chicken is soft and cooked.
Then add green and red Jiaren peppers, add soybean paste, Maggi fresh soy sauce, salt, monosodium glutamate and chicken essence, sprinkle some shredded green onion when the pot is put into the container, and it is ready.
Canned Hairtail in Tomato Sauce
Required materials: 3 catties of hairtail, 100 grams of tomato sauce, appropriate amount of oil and salt, 1 segment of green onion, 1 piece of ginger, 3 cloves of garlic, 20 peppercorns, 2 big ingredients, 2 teaspoons of five-spice powder, 3-4 dried chilies , 2 tbsp light soy sauce, 1 tbsp braised soy sauce, 1 tbsp sugar, 1 tbsp cooking wine, appropriate amount of starch.
Practice steps:
The hairtail should not be too big, smaller is better, if it is too big, it will not be fried thoroughly, which will affect the taste. Clean up the hairtail, remove the fish head and viscera, and remove a layer of black film in the belly of the fish. The black film in the belly of the fish has a strong fishy smell. After cleaning the fish, drain the water, otherwise it will be easy to fry. splash oil.
Prepare the seasoning, slice the onion, slice the ginger, and crack the garlic. You can use tomato sauce or tomato sauce.
Add oil to the pot and heat it until it smokes. There are more fish, fry the hairtail in batches, put the hairtail one by one into the oil pan, fry on high heat for 1 minute, then change to low heat and fry for 2 minutes fish out. Do not stir the hairtail after putting it in. After frying and setting the shape, turn the fish over and fry it. After one side is set and then turn it over and fry the other side, it is easy to keep the fish intact. Turn the fish before it is fried and set, and the fish is easy to fry. broken. Let the fried octopus cool.
Heat up the oil in the pot, add the hairtail and deep-fry, deep-fry the crucian carp until golden and crispy, remove and control the oil, and re-fry the cooled fish for a second time. When you eat the last fish, you don't have to worry about getting stuck by fishbone.
Pour out the fried fish oil, leave a little base oil, add green onion, ginger, garlic, Chinese prickly ash, aniseed, dried chili and sauté until fragrant, add half of the tomato sauce and stir fry evenly until it becomes sour.
Pour in an appropriate amount of water, the amount of water should be equal to that of the octopus, pour in soy sauce and cooking wine, add five-spice powder, salt, and bring to a boil.
Put the fried fish into the pressure cooker, pour in the prepared soup, cover the pot, bring the pressure cooker to a high heat, and press it for 15 minutes on medium heat.
When the time is up, let it cool, open the lid of the pot, remove the onion, ginger, garlic, aniseed, and dried chili, pour the remaining soup into the pot, add the remaining half of the tomato sauce, and turn on high heat Bring to a boil, pour in an appropriate amount of water starch to thicken, heat on high heat until the soup becomes thick, turn off the heat, and pour the soup on the hairtail.
Balsamic Potato Chips
First peel and wash the potatoes and slice them. Peel and wash the chives and garlic and cut them into sections. Cut the peppers into sections.
Pour rapeseed oil into the pot and cook for about 7 minutes, then pour in chili and garlic slices and sauté until fragrant.
Pour in the potato slices and stir-fry over high heat, add vinegar and light soy sauce and stir-fry.
Finally, sprinkle in scallions and salt and stir fry evenly.
After frying the spicy and vinegary potatoes, put them on a plate and eat them.
Five Spice Duck Sausage
Soak the duck intestines in water
Wash the duck intestines with salt
Wash each part carefully with salt to remove grease and dirt until the water is clear
Put the duck sausage into the pot and blanch
Wait for the pot to boil and add rice wine to remove the fishy smell
Turn off the fire when it boils and foams
Wash the duck intestines and cut them into two pieces
Put water and fennel into the pot to start braised duck sausage
Pour in an appropriate amount of light soy sauce
Add three more peppers
When the marinade is slightly dry, turn off the heat and take it out of the pan
Scrambled eggs with tomatoes
Wash and cut the tomatoes into pieces, mince the onion and ginger, and break the eggs into a bowl
Put a little edible oil in the pot, heat the oil and fry the eggs until cooked, cut them into pieces with a shovel, remove and set aside
Use the base oil to stir-fry shallot and ginger
Then add the tomatoes and fry evenly
Add salt and a little sugar
Add the eggs and fry evenly to see if the soup oozes out
Stir fry evenly with a little water and starch and then take it out of the pan
Serve in a bowl
Stir-Fried Pork Liver with Celery
Ingredients: celery 500g, pork liver 300g, red pepper 15g, onion ginger, oil, salt, cooking wine 20ml, sugar 3g, soy sauce 20ml, pepper 2g, chicken essence, starch, sesame oil
Method: 1. Wash and cut celery, shred red pepper, slice pork liver
Add pork liver to cooking wine, sugar, pepper, soy sauce, starch and mix well
Put the celery into boiling water, add a little salt to boil the soup, take it out and let it cool
Heat oil in a pan, sauté ginger and scallions until fragrant, add pork liver slices, fry until the color changes and harden, then set aside
Continue to heat the oil pan, pour in celery, add salt, sugar, soy sauce
After stirring evenly, add shredded red pepper and pork liver, top with sesame oil, add a little chicken essence, stir fry evenly and turn off the heat
Mixed bracken
Ingredients: 500 grams of bracken, 25 grams of garlic slices, 4 grams of refined salt, 2 grams of pepper, 20 grams of dried chili, 25 grams of sesame oil, and 20 grams of sesame seeds
Method: 1. Wash the bracken, drain the water, and cut into sections;
Wash the dried chilies, cut them into minces, cut the garlic slices, and put them in a bowl for later use
Pour sesame oil into the frying pan, and when it is 40% to 50% hot, add chili powder and garlic slices, fry until brown, add bracken and stir fry, add refined salt and pepper to bracken, mix well, and mix well Sprinkle with sesame seeds and serve!
Steamed Minced Pork with Tofu Skin
Ingredients: 2 sheets of tofu skin, appropriate amount of meat filling, 1 egg, 1 piece of ginger, salt, light soy sauce, cooking wine, pepper, dry starch.
Method: 1. Use a knife to finely chop the meat stuffing you bought, add minced ginger, add a little salt, 1 scoop of light soy sauce, half a scoop of cooking wine, a little pepper, 1 scoop of dry starch, mix well, and let it stand for 10 minutes delicious.
After rinsing the tofu skin, stack it and cut it, cut into small squares, put the tofu skin in boiling water, boil for 1 minute, remove, and rinse in cold water.
Take a piece of tofu skin, wrap it with a little meat filling, stick it together with a little meat filling at the interface, put it on a plate, and put an egg in the middle.
Add water to the steamer and bring to a boil, put the plate on the steamer, cover the pot, and boil for 10 minutes.
Add a little water to the frying pan, add 1 spoon of light soy sauce, a little salt, and appropriate amount of water starch, cook until it becomes thick, pour it on the tofu skin, and sprinkle some chopped green onion.
Vegetable Minced Meat
Ingredients: 8 green vegetables, appropriate amount of minced meat, salt, dark soy sauce, water starch.
Method: 1. After washing the vegetables, separate the leaves and heads of the vegetables.
After boiling the water in the pot, add a few drops of oil and a little salt, put the cabbage head into the pot, blanch the water for three minutes and remove it. , and then put the green cabbage leaves into the pot and blanch for two minutes to remove.
Take a plate, put a circle of green cabbage leaves around the plate, and put green cabbage heads in the middle.
Prepare an appropriate amount of minced meat. It is best to chop the minced meat finely. Prepare some minced garlic, minced chili and minced ginger.
Put a little oil in the pot, add minced meat and stir-fry. When the minced meat turns white, add minced garlic, minced chili and minced ginger and stir-fry until fragrant. Add a little salt and stir-fry evenly.
Add an appropriate amount of water and a small amount of water starch, boil it to become gravy, and pour it evenly on the prepared vegetables.
double-cooked meat
Ingredients: 1 catty pork belly; 2 green peppers; half an onion; a tablespoon of tempeh; a tablespoon of sweet noodle sauce; 3 cloves of garlic; 3 slices of ginger; a handful of peppercorns; a spoonful of dark soy sauce; 1 spoon; 1 spoon of Douban; 3 dried chilies; 1 teaspoon of sugar
Put water in the cooking pot, add pepper and ginger slices, put the pork belly in and cook. Dice the green pepper and onion, chop the garlic, and chop the dried chilli. To get the meat cooked through, add a lid to the pot.
Cool the cooked meat with cold water. If there are pig hairs, you can pull them out at this time, because the pig hairs will stand up when cooked.
Cut into thin slices. Heat the pan, pour the fatter meat into it first and fry the oil. When there is enough oil, pour in the remaining meat and fry until cooked.
Put the meat aside, the oil drips to the bottom of the pot, pour in the minced garlic, tempeh, dried chili, watercress, and sauté until fragrant.
Toss in onions and bell peppers. Add sugar, dark soy sauce, light soy sauce, sweet noodle sauce, salt, and stir fry evenly.
Cold lotus root slices
Ingredients: lotus root, garlic, crushed dried chili, cooked sesame, soy sauce, vinegar, salt, sugar, chicken essence, sesame oil, shallot
practice:
Scrub the surface of lotus root, pour cold water into the pot, cover and cook for about 25 minutes until cooked. Cut the cooked lotus root into thick slices when it is not hot.
Put the crushed dried chili into a small bowl, then burn two tablespoons of hot oil, and pour it directly on the crushed chili after the oil surface smokes.
Sprinkle with cooked sesame seeds and mix well, put the sliced lotus root into a larger container, sprinkle with minced garlic
Add salt, vinegar, soy sauce, sugar, and chicken essence to taste, pour in sesame oil, sprinkle with minced shallots and mix well.
Spicy fish nuggets
Ingredients: bean chili sauce, live fish (silver carp), garlic cloves, onion and ginger, soy sauce, dark soy sauce, salt, cooking wine, sugar, white pepper, coriander
practice
Peel the garlic cloves, slice the ginger, and chop the shallots. Arrange the fish and cut into pieces, put a little salt, and marinate for a while.
Put an appropriate amount of oil in the pan, sauté ginger slices until fragrant, add fish pieces, fry on one side, turn over, and fry on both sides until browned. An appropriate amount of light soy sauce, a little dark soy sauce is good, more cooking wine can be added, and garlic cloves can be added.
Just shake the pot, let the soup evenly reach the fish pieces, do not stir fry, cover the pot and simmer for 5 minutes on high heat, open the pot and put a proper amount of hot sauce, a little sugar to enhance the taste.
Let the hot sauce cover the fish pieces as evenly as possible, cover the pot and simmer for 2-3 minutes to taste.
Red Bean Cake
Ingredients: yam, red beans, sugar, cherries
Method 1. Steam the yam over water until it can be pierced with chopsticks.
Steamed yam, peeled and beaten into yam paste.
Soak the red beans in water for 12 hours in advance and steam them until cooked.
Put water in the pot and boil, add sugar and boil it into syrup, add red beans and stir-fry until the water dries up.
Mix the yam puree with the processed red beans, and press it into your favorite shape.
Shrimp Noodles
[Preparation of raw materials] fresh shrimp, noodles, green vegetables, salt, pepper, soy sauce,
[Preparation process] 1. Peel off the shell of the shrimp, keep the shrimp head and shrimp shell for use, and marinate the shrimp with some salt and pepper for a few minutes.
Heat oil in a hot pan, add the shrimp heads and shells that have absorbed the moisture, fry the shrimp oil on medium and low heat, and then drain the shrimp oil for later use.
Put the shrimp shells into the pot and pour boiling water, bring to a boil, then change to low heat and simmer for 7 minutes.
After cooking, filter the shrimp heads, and the soup base is completed.
In another pot, cook the noodles and vegetables separately and put them in a bowl.
Put the shrimp oil in another pot, heat it up, fry the shrimp on both sides for one minute, put it in a bowl, pour in a spoonful of shrimp oil and sprinkle with chopped green onion.
Tomato Beef Pasta
[Preparation materials] Pasta, beef, tomato, rock sugar, lemon, salt, soy sauce, olive oil, crushed black pepper, water starch
[production process] 1. Mince pork or beef for later use.
Cut the tomatoes with a cross-cut knife, blanch them in water and peel them.
Then chop the tomatoes and set aside.
Pour the olive oil into the hot pan, put the tomatoes and fry them on a low heat, then add a little rock sugar and fry them together.
Then pour in a small half bowl of boiling water, add salt, cook until the soup is thick, squeeze in some lemon juice, thicken with water starch, and the tomato sauce is ready.
In another pot, cook the pasta in boiling water over low heat.
Take out and mix with an appropriate amount of olive oil to prevent sticking.
Re-start the pot and pour the olive oil, add the minced beef and stir-fry until fragrant.
Pour in the tomato sauce and pasta, mix well, and serve on a plate.
Stir-Fried Potatoes with Kimchi
Ingredients: 2 potatoes, 100g of Korean kimchi, appropriate amount of salad oil, 30g of Korean chili sauce, 10ml of soy sauce, 2g of white sugar, appropriate amount of onion, appropriate amount of garlic, appropriate amount of sesame oil, and appropriate amount of sesame seeds
practice:
Prepare all the ingredients.
Soak shredded potatoes in clear water, shredded kimchi, cut green onions into sections, and mince garlic.
Pour a little salad oil into the frying pan and fry shredded kimchi until fragrant.
4), add a spoonful of Korean hot sauce and continue to stir fry.
Add shredded potatoes and stir fry for a while.
Add some kimchi juice and stir fry.
Add onion and minced garlic and stir fry for a while.
Add a spoonful of soy sauce.
A little sugar.
Pour in the sesame oil and stir-fry evenly, turn off the heat.
Put it on a plate and sprinkle with cooked sesame seeds.
Fried Vegetable Balls
Ingredients: celery meatball pulp, shredded carrot, shredded cabbage, shredded onion, shredded mushroom, minced water chestnut, minced celery, minced coriander, whole egg liquid, flour, salt, pepper, sesame oil
Method: 1. Mix shredded carrots, shredded cabbage, shredded onions, shredded mushrooms, minced water chestnuts, minced celery, minced coriander and seasonings and mix well for later use.
Take a container, mix the celery meatball slurry, whole egg liquid, and flour until it becomes thick, then add the ingredients in Step 1, mix well, and knead the dough into a ball shape by hand.
Take the pot, pour in an appropriate amount of oil and heat it to 160°C, put in the meatballs and fry until they are set, then remove and drain the oil into a serving plate.
twice-cooked radish
Ingredients: half a white radish, 3 spoons of peanut oil, half teaspoon of salt, 2 spoons of starch, 1 egg, 1 red pepper, appropriate amount of tempeh, appropriate amount of bean paste, appropriate amount of garlic sprouts,
Method: 1. Wash the radish, cut it into round slices crosswise, and then change the knife into a fan shape.
Cut the garlic sprouts into sections, and shred the red pepper.
Add salt and starch to eggs and stir into egg liquid.
Mix the radish slices with the egg liquid, and dip each piece in the egg liquid.
Put oil in the pot. Add the battered radish slices and fry over medium heat.
Fry both sides until golden brown, remove and set aside.
Leave oil in the pot (the remaining oil is just enough), put the tempeh and bean paste and stir-fry until fragrant.
Add the fried radish slices and stir fry.
Put garlic sprouts and shredded fresh red pepper and stir-fry for a few times.
It is a perfect match with pancakes, roll them up and eat them.
large plate chicken
Ingredients: chicken, green peppers, potatoes, red peppers, oil, sugar, dark soy sauce, soy sauce, cooking wine, Chinese prickly ash, sliced ginger, scallions, garlic, dried chilies, Pixian watercress
Method: 1. Peel and wash the potatoes and cut them into pieces, wash the green and red peppers and cut them into hob pieces, wash and cut the chicken into pieces, marinate the chicken with scallions, ginger slices, and cooking wine to remove the fishy smell. Saute garlic, dried chili, Chinese prickly ash, sliced ginger, and scallion in a hot oil pan until fragrant, add bean paste and stir-fry the red oil, pour in the chicken and stir fry, add soy sauce, dark soy sauce, sugar, salt, and fry the chicken until cooked After coloring, add potatoes and stir-fry until cooked, pour in boiling water, submerge the chicken and potatoes, simmer slowly over medium heat to collect the juice, when the soup is almost collected, add green and red peppers and stir-fry until cooked, cook the noodles in another pot, when cooked Just put it in the dish.
Fried Fungus with Parsley
Ingredients: black fungus, parsley, garlic, red pepper
practice:
Prepare garlic, red bell pepper and parsley, soak the fungus, and blanch the water to stop it.
Put oil in the pot, heat on low heat, add garlic and fry until fragrant.
Add shredded red pepper and celery, add sugar and vinegar, and stir fry over high heat.
Finally, add the fungus, sprinkle with salt and stir-fry evenly. Take out of the pot.
Steamed Oyster Mushroom with Black Bean
Method: 1. Cut Pleurotus eryngii and tofu into long and thick slices, fry them in a pan until they are burnt; blanch red bell peppers, peel and remove seeds, and slice them for later use.
Wash and chop tangerine peel and ginger; soak the tempeh until soft, then chop and set aside.
Put tofu on the plate, then put red bell pepper slices and king oyster mushroom slices.
Mix the seasoning with tangerine peel, minced ginger, and tempeh, pour it over the tofu, put it in a steamer, and steam it on low heat for about 5 minutes. Take it out.
Sprinkle diced green peppers first, then pour in the hot sesame oil.
Chestnut Roast Ribs
Ingredients: 500 grams of pork ribs, 500 grams of chestnuts, ginger, green onions, light soy sauce, dark soy sauce, cooking wine, salt, cooking oil
practice:
Wash the pork ribs and chop them into small pieces; shell the chestnuts; slice the ginger; knot the shallots.
Take the pot to boil water, put the pork ribs into the pot under cold water, pour cooking wine, blanch in water for 5 minutes, remove and cool, and drain the water.
Heat the oil in a pan, pour in the ribs and stir-fry for a while, add an appropriate amount of light soy sauce, dark soy sauce, green onion and ginger, add an appropriate amount of water, boil on high heat, then turn to medium-low heat and simmer for 20 minutes.
Then put in the chestnuts, add an appropriate amount of salt to taste, and continue to simmer until the chestnuts become soft, and the thick soup can be taken out of the pot and placed on a plate.
Beef salad
Material: 500g beef, 7 peppercorns, 1 star anise, 2 bay leaves
Method: Put the beef into the pot with cold water, blanch the water to remove the blood foam
Wash the blanched beef, add aniseed ingredients and cook for 40 minutes, turn off the heat and simmer for half an hour
sliced cooked beef
Shred the ingredients, first put the ingredients in and sprinkle a little chicken essence and salt
Mix light soy vinegar and a little sugar
Pour it into the beef and grab it evenly
boiled beef
Method: 1. Cut the beef into large thin slices, add egg white, salt, soy sauce, cooking wine, water starch, mix well, add a little camellia oil and mix well;
Mince the green garlic, wash and tear the lettuce into small pieces, cut the dried chili into short pieces, cut the millet pepper into rings, mince the chives, and mince the garlic;
Put oil in the pot, stir-fry the Chinese prickly ash, add dried chili segments, and stir-fry until fragrant;
Add the finely chopped bean paste, stir-fry the red oil, pour in the broth, boil the soup on high heat, add the marinated beef, and cook until it changes color;
Take out the beef and put it on the lettuce, pour the soup, sprinkle with minced green garlic, chives, millet pepper rings, minced garlic, pepper noodles, chili noodles, and finally pour hot oil to stimulate the aroma.
Water chestnut balls
Ingredients: 400 grams of minced pork, 200 grams of water chestnuts, 15 ml of rice wine, 4 grams of salt, 20 ml of light soy sauce, 20 grams of egg white, shallots, 2 tablespoons of water starch, a little sugar, 10 ml of dark soy sauce
practice:
Add salt, rice wine, egg white and light soy sauce to the minced pork and stir clockwise until sticky;
Wash and peel the water chestnuts, then chop the water chestnuts into fine powder and mix them with minced pork. After stirring evenly, pick them up repeatedly and beat them into a bowl until they become sticky;
Heat the oil in a pan, the oil temperature is 6 minutes, put in the meatballs;
After the bottom of the meatballs changes color, shake the pot gently to make the meatballs heated evenly. After frying until cooked through, control the oil and remove;
Pour out all the oil, return the meatballs to the pot, add light soy sauce and dark soy sauce, stir fry evenly, pour in clean water, cook for a while, add a little sugar to taste, add water starch to thicken, turn off the heat and take out of the pot.
Kelp tossed with purple cabbage
Ingredients: 30g dried kelp, half a cucumber, 2 pieces of purple cabbage, sesame oil, coriander, vinegar, light soy sauce, sesame oil, coriander, vinegar, light soy sauce.
practice:
Soak the dried kelp and cut it into filaments, put it in boiling water and blanch it for a while, and set aside.
Shred purple cabbage for later use.
Wash the cucumber and cut it in half from the middle, and then cut it into thin slices for later use.
Stir purple cabbage, kelp, coriander, vinegar, light soy sauce, and sesame oil together evenly.
Finally, spread the cucumbers on the bottom of the plate, and put the mixed kelp on the plate.
Stir-fried Dried Celery
Ingredients: Appropriate amount of celery, appropriate amount of dried fragrant, appropriate amount of light soy sauce, appropriate amount of garlic, appropriate amount of salt
1. Remove the old leaves of celery, tear the stems and cut into sections for later use, rinse with fragrant dry water and cut into strips for later use
2. Pour the oil into the hot pan. After the minced garlic is fragrant, first put the celery and stir-fry quickly on high heat, then add the dried fragrant and continue to stir-fry evenly on high heat. When it comes out of the pan, add salt to taste
Enoki Mushroom Bean Curd Roll
Ingredients: 200 grams of Flammulina velutipes, 1 sheet of tofu skin, appropriate amount of garlic, 11 toothpicks, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, salt, and starch
1. First, remove the roots of Flammulina velutipes, break them into small florets, put them in clean water and clean them, put the tofu skin in a pot under cold water, add a spoonful of salt, boil it, time it for 2 minutes, and then turn off the heat.
2. Adjust the sauce, light soy sauce, dark soy sauce, oyster sauce, sugar, salt, and half a bowl of water to mix well and set aside. Take a handful of Flammulina velutipes, wrap them tightly with tofu skin, and insert a toothpick through the middle Fix it so that it does not fall apart easily when turning over
3. Heat the oil in the pan, pour in the garlic to burst out the aroma, put in the tofu skin enoki mushroom rolls and fry slowly on low heat until the edge of the bean skin is slightly burnt, then turn over and fry the other side, wait until the tofu skin enoki mushroom rolls are fried on both sides It turns golden yellow.
4. Add the pre-adjusted sauce to the fried bean curd rolls, bring to a boil on high heat, then add starch water, and cook on low heat until the juice is reduced.
5. Put it on the table and sprinkle with chopped green onion to eat. Flammulina velutipes is rich in amino acids and crude fiber. The tofu skin is fried for a while, and the taste is crisper. Flammulina velutipes is refreshing. Try this simple method
Scrambled Eggs with Vermicelli and Cabbage
Ingredients: 2 eggs, 1 handful of vermicelli, appropriate amount of cabbage, half a carrot, appropriate amount of light soy sauce, appropriate amount of salt, and appropriate amount of oil
1. Soak vermicelli in hot water until soft, shred carrots and shred cabbage for later use
2. Beat the eggs for later use, pour some oil into the hot pan, stir-fry the egg liquid and set aside for later use.
3. Pour an appropriate amount of oil into the hot pan, add carrots and cabbage and stir-fry until soft, add vermicelli and continue to stir-fry on high heat for 4 minutes, then pour in eggs and stir-fry evenly on high heat, pour light soy sauce on top of the pan, stir-fry evenly with salt and serve It can be out of the pot, this dish can be used as a dish or as a staple food.
Garlic Sweet Potato Leaves
Ingredients: a handful of tender sweet potato leaves, 4 cloves of garlic, appropriate amount of oil, appropriate amount of salt
1. Wash the sweet potato leaves, soak in water, remove and control the water
2. Cut the sweet potato leaves into sections, smash the garlic and chop the minced garlic, add peanut oil to the pot, add half of the minced garlic and stir-fry until slightly yellow and fragrant
3. Turn on high heat, quickly pour in the sweet potato leaves and stir fry, put all the remaining minced garlic into the pot, stir fry to enhance the flavor and then take out of the pot.
Egg tofu steamed meat powder
The ingredients are: 2 pieces of jade tofu, some pork, 2 tablespoons of light soy sauce, and some chopped green onion.
Method: 1. Chop the pork into minced meat and marinate with light soy sauce for 10 minutes. Cut the jade tofu into round slices as thick as 1 yuan coin, and cut the green onion into small pieces.
Put the jade tofu on a plate, and put marinated minced pork in the middle.
Put it in a pot of boiling water, steam on high heat for about 10 minutes, top with light soy sauce, and sprinkle a little green onion.
Stir-Fried Flower Armor with Chives
The ingredients are: half a catty of leek flowers, 4 taels of sixty-year-old meat, 2 spoons of onion and ginger cooking wine, 3 spoons of light soy sauce, 1 piece of ginger, 1 piece of garlic, 2 pieces of millet pepper, appropriate amount of cooking oil, and appropriate amount of salt.
Method: 1. Marinate the meat with cooking wine for 5 minutes and pour off the water.
Cut leeks into small pieces, slice garlic, shred ginger, and shred chili.
Heat up the oil pan, add the sixty-nine-year-old meat and stir-fry to dry out the water vapor, put the oil in the pan, add garlic slices, shredded ginger, and shredded pepper, and stir-fry until the aroma is released.
Add leek flowers, stir-fry and season with salt.
Ruyi Seaweed Egg Rolls
Ingredients: 250g minced meat, 2 eggs, 2 sheets of seaweed, 10g ginger, 10ml cooking wine, 15ml light soy sauce, 2g pepper, appropriate amount of salt, appropriate amount of chicken powder, 10g starch, appropriate amount of sesame oil
practice:
Chop the minced meat back with a knife, chop the green onions, and mince the ginger for later use.
Put the minced meat into a bowl, add cooking wine, light soy sauce, starch, pepper, chicken powder and salt, stir in one direction with chopsticks, add minced green onion and ginger, pour in sesame oil and stir evenly.
Break up the eggs, heat the pan over low heat, pour about half of the egg liquid into the pan, turn the pan quickly, let the egg liquid spread out into a round cake shape, and fry over low heat until the egg skin is solidified and reaches the edge Tilt.
Take out the egg skin, spread the remaining egg liquid into an egg skin according to this method, and cover with a piece of seaweed.
Take half of the meat stuffing and spread it evenly on the top, turn it upside down and put it on a plate, steam it in the pot for 15 minutes until it is fully cooked.
Steamed Pomfret with Black Bean
Ingredients: 750 grams of pomfret, 1 small handful of tempeh, appropriate amount of ginger and spring onion, 2 tablespoons of light soy sauce, 1 teaspoon of salt, 1 tablespoon of cooking wine
practice:
Wash the processed pomfret, wipe off the water on the surface, cut off the fish head first, chop the fish head in half, cut the fish body into 1.5 cm thick slices, and then cut in half, because Too big pieces are not easy to steam. Then add salt and cooking wine and marinate for 15 minutes;
Put the fish on the plate, the fish head can be placed at the bottom, flatten the tempeh with a knife, then sprinkle it evenly on the fish, and then spread the shredded ginger;
Boil water in the pot, put the fish in the pot and steam for 10-15 minutes. After steaming, take it out and pour out the water in the basin;
Sprinkle with light soy sauce and sprinkle with shallots;
Pour the peanut oil into the pan and burn until it smokes. Pour the hot oil on the fish. Use the oil temperature to sauté the shallots before serving. The hot oil makes the fish more delicious, and the shredded shallots are especially delicious after being scalded with oil.
Melon Snow Bird Gu
Ingredients:
Snow swallow, peach gum, saponin rice, cantaloupe, pear.
Practice steps:
Wash the snow swallow, peach gum, and saponin rice in advance, and soak hair in advance.
Pour an appropriate amount of hot water into the pot, add the soaked peach gum, and saponin rice.
Bring to a boil on high heat, turn to low heat and simmer for about 30 minutes, add snow swallows, and cook for 1 to 2 minutes.
Peel the pears, wash and cut into cubes, cut the melon in half, remove the seeds and scoop out the flesh of the melon.
Wait for the Xueyan Peach Gum Saponin Rice to cool down, pour it into the cantaloupe, and put the pulp on it.
You can add wolfberry and rock sugar before serving, and put it in the refrigerator for an hour to make it more refreshing
Kimchi Enoki Mushroom
Ingredients: Half a bowl of kimchi, a handful of Flammulina velutipes, 1 green pepper, and a handful of green onions
practice
Cut off the root of Flammulina velutipes, spread them out, soak them in clean water for a while, and then rinse them with running water several times; drain the washed Flammulina velutipes, drain the water, and arrange them on a plate; pickles, chop finely;
Cover enoki mushrooms with diced kimchi and kimchi juice; put it into a steamer, boil water on high heat, then turn to medium heat for about 3 minutes, take it out; in a frying pan, add a little cooking oil, sauté green peppers and diced green onion until fragrant;
Then add a little boiling water and a little light soy sauce, bring to a boil and turn off the heat; pour the soy sauce on the steamed kimchi enoki mushrooms.
Pear Soup with Lemon Rock Sugar
Ingredients: pear, rock sugar, lemon, appropriate amount of water
practice:
Wash pears, peel and core, and cut into small pieces.
Add an appropriate amount of water to the pot, add pear cubes and rock sugar, turn the heat to a low heat and simmer for 15 minutes.
The stewed pear soup is cooled to warm, and then soaked in lemon slices.
Stir-Fried Beef with Wild Onions
Ingredients: 150 grams of wild onion, 500 grams of beef, 3 grams of cooking wine, 3 grams of salt, 3 grams of monosodium glutamate, 5 grams of soy sauce, 3 grams of ginger
practice:
Remove impurities, wash and cut wild onions into sections;
Wash and slice the beef, add cooking wine, refined salt, monosodium glutamate, soy sauce, and shredded ginger to a large bowl and marinate for a while;
Put the oil in the pot and heat it up, pour in the beef and stir-fry until it is cooked and tasty;
Add wild onions and fry until tasty, then serve.
Minced Meat Vermicelli
Ingredients: 2 sticks of vermicelli, 1 tsp of hot sauce, 1 tsp of bean curd sauce, 100g of Zhongyu plum blossom meat, 2 stalks of spring onion, appropriate amount of salt, appropriate amount of minced garlic, appropriate amount of ginger juice, 2 tsp of cooking wine, appropriate amount of pepper, 1 tsp of soy sauce
practice
1 Soak vermicelli in warm water until soft.
2 Add cooking wine, ginger juice, salt, and pepper to the minced meat and marinate. Cut shallots into cubes and set aside.
3 Heat the pot and put the oil, first add the minced meat and stir-fry, then add a spoonful of bean paste, a spoonful of chili sauce and stir-fry until the sauce is fragrant, then add chopped green onion and stir-fry for a while.
4 Pour the drained vermicelli into the pot, add a spoonful of soy sauce and quickly stir-fry evenly, then sprinkle a little pepper and stir-fry evenly.
Braised Beef Brisket
Ingredients: 500g beef brisket, 500g potatoes, appropriate amount of ginger slices, 1 star anise, 2 bay leaves, a pinch of peppercorns, 5 dried chilies, 15ml dark soy sauce, 15ml cooking wine, 4g salt, 2g sugar;
practice
Wash the beef brisket, drain the water and set aside (I personally recommend buying beef brisket with a little fat, it will be more fragrant when stewed);
After the pan is hot, pour a small amount of oil. When the oil is 70% hot, put the beef brisket and stir-fry;
When the blood of the beef brisket is completely fried until caramel color appears, turn the heat to medium and low, add ginger slices, star anise, fragrant leaves, peppercorns and dried chilies and stir well;
After the seasoning is fried, add the cooking wine and stir well; then pour in the dark soy sauce and stir-fry until the beef brisket is evenly coated and colored;
Add enough boiling water to boil over high heat, skim off the foam, cover and turn to low heat to simmer.
While burning the beef brisket, peel and wash the potatoes, cut into pieces about the same size as the beef brisket, and fry in the oil pan until the surface is slightly burnt;
When the beef brisket is cooked until soft and rotten, add the fried potatoes into the beef brisket pot and continue to simmer for 10-20 minutes. Finally, add salt and sugar, mix well, and then heat up to collect the juice;
Steamed Potatoes with Chopped Pepper Pork Ribs
Ingredients: pork ribs, potatoes (it would be better if you use taro), ginger, garlic, scallions, Hunan chopped peppers (dry ones are best for chopping peppers, watery ones are not good), dried peppercorns can be saved, brown sugar (or white sugar), light soy sauce, a little raw powder;
practice
Cut the ribs into small pieces first, soak them in water several times if you have time, and then drain the water (because the ribs will not go through the step of boiling to remove the foam, so soaking them in water several times in advance can remove most of them Bloody water, but if you are in a hurry or find it troublesome, you can skip this step); at the same time, shred the ginger, smash the garlic and chop it into pieces, and chop the scallion white for later use;
Put a little oil in the pot (a little oil is enough, to prevent the seasoning from being mushy when frying), put ginger, garlic, green onion, chopped pepper, and dried peppercorns into it to explode the aroma; add brown sugar and light soy sauce to taste;
Add the fried seasoning to the ribs, mix well and marinate for several hours (at least 1 hour or more, if you have time, it is best to marinate for a while, I usually cook this kind of dish one day in advance, put it in the refrigerator for one night and the next day re-steaming);
Peel the potatoes and cut them into small pieces, put them in the bottom of the bowl (see the amount of your ribs, the seasoning of the marinated ribs, and the amount of potatoes. If necessary, you can mix the potatoes with a little salt or light soy sauce and sugar; But if the sauce of the marinated ribs itself is more or the amount of potatoes is less, it is not necessary, if you understand what I mean, just master it flexibly);
Place the marinated ribs on top of the potatoes, and steam them in a pressure cooker or ordinary steamer until the potatoes are soft and glutinous. There is a difference, if you use an ordinary pot, you can open the lid of the pot and try it after steaming for about 40 minutes, or poke it with chopsticks to see if the potatoes have reached the taste you like, and then adjust the time flexibly), I use an electric pressure cooker to steam, so It takes up less space; after steaming, sprinkle with chopped green onion for decoration.
Stir-fried Chive Flowers with Lean Meat
Ingredients: 150 grams of leek flowers, 100 grams of pork, half a carrot, appropriate amount of salad oil, 5 grams of salt, 1 teaspoon of soy sauce, 1 spoon of starch, appropriate amount of pepper,
practice:
Prepare all the materials. Cut leek flowers into 4-5cm lengths, shred or slice lean meat, and shred carrots.
Use salt for lean pork (it doesn’t need to be fully flavored, you need to add soy sauce later), after the pepper is marinated evenly, add a spoonful of starch to catch, if it is too sticky, add some water, and then put a small spoonful of oil seal oil
Heat oil in a pan, add lean meat and stir-fry until it changes color, add a teaspoon of soy sauce to color, then clean the pan, heat oil, add leek flowers and stir-fry for about ten seconds, add carrots and lean meat at the same time Fry for about ten seconds! The whole thing is a fire