45 recommended meals, delicious, nutritious and real benefits, the family can eat with relish, 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 Grilled Pork Ribs
Ingredients: 100g dried squid, 500g pork ribs, 100g yam, 1 piece ginger, 2 star anise, 3 teaspoons bean paste, 2 teaspoons cooking wine, 4 grams salt, 20 ml cooking oil
practice:
Soak the dried squid in water, clean it, change the knife to cut into small pieces, wash the ribs and cut into pieces, peel the yam and cut into small pieces, wash the ginger and cut into shreds
Prepare a wok and heat oil, add shredded ginger and star anise, stir-fry until fragrant, add the ribs and stir-fry until the ribs are golden
Add squid and stir fry until it rolls, add cooking wine, cover the boiled water for the ribs, and boil over high heat
Put in the bean paste, change to medium heat and simmer for about 20 minutes, add the 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 Roll
Material: bean skin green pepper carrot lean meat
practice:
I was afraid of raw tofu skin, so I steamed the tofu skin first and let it cool.
Shred green peppers, add sesame oil and salt to boil in boiling water.
Shred carrots, add sesame oil and salt to boil in boiling water.
Shred lean meat and stir-fry until crispy.
The last is the roll.
double-cooked meat
Ingredients: 350 grams of pork belly, 60 grams of red pepper flakes, and 60 grams of asparagus. Soy sauce, 10 grams each of bean drums, 5 grams each of pepper and salt.
practice:
Wash and cook the pork belly until it is eight mature, drain and slice, fry out the oil and set aside, and blanch the asparagus.
Heat the oil and fry the Sichuan peppercorns, bean drums, add meat slices, asparagus segments and soy sauce and fry evenly, add red pepper slices and fry until cooked.
farm chicken
Main ingredients: 600 grams of net run pheasant, 200 grams of shiitake mushrooms. 50 grams of scallions, 50 grams of garlic, 100 grams of green and red peppers, appropriate amount of shredded green onion, soybean paste, Maggi fresh soy sauce, salt, monosodium glutamate, chicken essence, and lettuce oil
Method of preparation: 1. Cut the net run pheasant into pieces for use. In addition, cut the soaked shiitake mushrooms into pieces, wash the green and red beauty peppers and cut them into sections, set aside.
Heat the vegetable oil in the pot, add the chicken pieces and stir-fry until the color changes, add the shallots and garlic and stir-fry together, add the mushroom pieces, mix in an appropriate amount of water, and cook until the chicken is soft and cooked.
Then add the green and red pepper sections, add soybean paste, Maggi fresh soy sauce, salt, monosodium glutamate and chicken essence, sprinkle some shredded green onion when the pot is loaded into the container, and serve.
canned octopus with tomato sauce
Materials needed: 3 catties of hairtail, 100 grams of tomato sauce, appropriate amount of oil and salt, 1 section of green onion, 1 piece of ginger, 3 cloves of garlic, 20 peppercorns, 2 aniseed, 2 teaspoons of five-spice powder, 3-4 dried peppers , 2 tablespoons of raw soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of sugar, 1 tablespoon of cooking wine, and appropriate amount of water and starch.
Practice steps:
The head of the hairtail should not be too large, it is better if it is smaller, if it is too large, it will not be deep fried, which will affect the taste. Clean up the hairtail, remove the fish head and internal organs, and remove the black film in the fish belly. splash oil.
Prepare the seasoning, cut onion, ginger slices, crack garlic, and use tomato sauce or tomato sauce.
Add oil to the pan and heat it until it is smoking. There are a lot of fish. Fry the octopus in batches. Put the octopus into the oil pan one by one, and fry on high heat for 1 minute, then change to low heat and fry for 2 minutes. fish out. Don't flip the octopus after putting it in. Fry the fish to set it and then turn it over and fry it. After one side is set, turn it over and fry the other side, so it is easy to keep the fish intact. Flip the fish before it is fried and set, and the fish is easy to eat. broken. Cool the fried octopus.
Heat the oil in the pot, put in the octopus and fry again, fry the crucian carp until golden brown and fragrant, remove the oil to control the oil, and re-fry the cooled fish for a second time. In this way, in order to ensure that the thorns of the fish are fried and crispy, do a good job. When eating the latter fish, you don't have to worry about being stabbed by fish bones.
Pour out the oil for frying fish, leave a little base oil, add onion, ginger, garlic, pepper, aniseed, dried chili and saute 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 is equal to the hairtail, 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, boil the pressure cooker on high heat, and press on medium heat for 15 minutes.
After the time is up, let it cool down, open the lid of the pot, pick out the shallots, ginger, garlic, aniseed, and dried chili, pour the remaining soup into the pot, add the remaining half of the tomato sauce, and set the fire to high. Bring to a boil, pour in an appropriate amount of water and starch to thicken, heat on high heat until the soup becomes thick, turn off the heat, and pour the soup on the octopus.
Balsamic Potato Chips
First, peel and wash the potatoes and slice them. Peel, wash, and cut the shallots and garlic. Cut the peppers into sections.
Pour rapeseed oil into the pot and cook for about 7 minutes, add pepper and garlic slices and sauté until fragrant.
Pour in the potato chips and stir fry over high heat, add vinegar and soy sauce and stir fry.
Finally, add the shallots, salt and stir-fry evenly.
The spicy and vinegar-flavored potatoes are fried and served on a plate.
Five Spiced Duck Pan Sausage
Soak the duck sausage in water
Rub the duck intestines with salt
Carefully rub each part with salt to remove grease and dirt until the water is clear
Put the duck sausage into the pot and blanch
When the pot is boiling, add rice wine to remove fishy smell
Turn off the fire when it boils
Wash the duck intestines and cut them into two sections
Put water and fennel in the pot to start braised duck sausages
Pour in an appropriate amount of soy sauce
Add three more peppers
When the marinade is slightly dry, turn off the heat and serve
Scrambled eggs with tomatoes
Wash the tomatoes and cut them into pieces, chop the onion and ginger, and put the eggs into a bowl
Put a little cooking oil in the pot, fry the eggs when the oil is hot, cut them into pieces with a shovel, and remove them for later use
Use the base oil to stir fry shallots and ginger
Then add the tomatoes and fry evenly
Add salt and a pinch of sugar
Add the eggs and stir fry evenly until the soup seeps out
Hook a little water and starch and stir-fry evenly to serve
Serve in a bowl and enjoy
Stir-fried pork liver with celery
Ingredients: 500g celery, 300g pork liver, 15g red pepper, onion ginger, oil, salt, cooking wine 20ml, sugar 3g, soy sauce 20ml, pepper 2g, chicken essence, starch, sesame oil
Practice: 1. Wash and cut celery, shred red pepper, and slice pork liver
Add the pork liver to cooking wine, sugar, pepper, soy sauce, starch and mix well
Put the celery in the boiling water, add a little salt to boil the soup, remove it and let it cool
Heat oil in a pan, saute ginger and spring onions until fragrant, add pork liver slices, fry until discolored and hardened, then set aside for later use
Continue to heat the oil pan, pour in celery, add salt, sugar and soy sauce
After stir-frying evenly, add red pepper shreds and pork liver, drizzle with sesame oil, add a little chicken essence, stir-fry evenly and turn off the heat
Small mixed bracken
Material: 500 grams of bracken, 25 grams of sliced garlic, 4 grams of refined salt, 2 grams of pepper, 20 grams of dried chili, 25 grams of sesame oil, 20 grams of sesame seeds
Practice: 1. Wash the bracken, drain the water, and cut it into sections;
Wash the dried peppers, cut them into pieces, cut the garlic slices, and put them in a bowl for later use
Pour sesame oil into the wok, and when it is 40-50% hot, add minced pepper and garlic slices, fry until brown, add bracken and stir fry, add salt and pepper to bracken, mix well, mix well Sprinkle with sesame seeds and serve!
Steamed Minced Pork with Tofu Skin
Ingredients: 2 pieces of tofu skin, appropriate amount of meat filling, 1 egg, 1 piece of ginger, salt, soy sauce, cooking wine, pepper, dry starch.
Practice: 1. Use a knife to chop the minced meat more delicately, add the minced ginger, add a little salt, 1 spoon of soy sauce, half a spoon of cooking wine, a little pepper, 1 spoon of dry starch, mix well, let stand for 10 minutes Tasty.
After rinsing the tofu skins, stack them and cut them into small square pieces. Boil the tofu skins again, cook for 1 minute, remove them, and put them in cold water.
Take a piece of tofu skin, wrap it with a little meat filling, stick it with a little meat filling at the interface, put it on a plate and place it on a plate, and then crack an egg in the middle.
Boil water in the steamer, put the plate on the steamer, cover the pot, boil and steam for 10 minutes.
Add a little water to the wok, add 1 tablespoon of soy sauce, a little salt, and appropriate amount of water starch, cook until thick, pour it on the tofu skin, and sprinkle some chopped green onion.
minced green vegetables
Ingredients: 8 green vegetables, appropriate amount of minced meat, salt, dark soy sauce, water starch.
Practice: 1. After washing the vegetables, separate the leaves and heads of the vegetables.
After boiling water in the pot, add a few drops of oil, a little salt, put the cabbage head into the pot, blanch for three minutes and remove. , and then put the green cabbage leaves into the pot and blanch for two minutes.
Take a plate, place a circle of green cabbage leaves around the plate, and then put a head of green cabbage in the middle.
Prepare an appropriate amount of minced meat. It is best to chop the minced meat finely. Prepare some minced garlic, minced pepper and minced ginger.
Put a little oil in the pot, add minced meat and stir fry. When the minced meat turns white, add minced garlic, minced pepper and minced ginger to fry until fragrant, add a little salt, and stir fry evenly with soy sauce.
Add an appropriate amount of water, a small amount of water and starch, boil to make the sauce, and pour it evenly on the prepared vegetable heads.
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; spoon; one spoon of watercress; 3 dry peppers; one spoon of sugar
Put the water in the pot, add the pepper and ginger slices, and put the pork belly in and cook. Dice green peppers and onions, chop garlic, and chop dry peppers. To cook the meat through, cover the pot.
Cool the cooked meat with cold water. If there is pig hair, you can pull it out at this time, because the pig hair stands up when it is cooked.
Thinly sliced. Heat the wok, pour the fatty meat into it and fry the oil first. After enough oil, pour in the remaining meat and fry until cooked.
Put the meat aside, let the oil drip to the bottom of the pot, pour in minced garlic, tempeh, dried chili, and watercress, and fry until fragrant.
Pour in the onions and green peppers. Add sugar, dark soy sauce, light soy sauce, sweet noodle sauce, salt and stir well.
Cold lotus root slices
Ingredients: lotus root, garlic, dried chili powder, cooked sesame seeds, soy sauce, vinegar, salt, sugar, chicken essence, sesame oil, shallots
practice:
Wash the lotus root surface clean, put cold water into a pot, cover and cook for about 25 minutes until cooked. Cut the boiled lotus root into thick slices when it is not hot.
Put chopped dried chili peppers into a small bowl, then burn two tablespoons of hot oil. After the oil surface smokes, pour it directly on the chopped chili peppers.
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, chicken essence to taste, pour in sesame oil, sprinkle with chopped green onion and mix well.
Spicy fish nuggets
Ingredients: Douban chili sauce, live fish (silver carp), garlic cloves, onion ginger, light soy sauce, dark soy sauce, salt, cooking wine, sugar, white pepper, coriander
practice
Peel the garlic cloves, slice the ginger, and chop the green onions. Cut the fish into pieces, add a little salt, and marinate for a while.
Put an appropriate amount of oil in the pot, saute the ginger slices until fragrant, add the fish pieces, fry one side well, turn over, and fry both sides until browned. The right amount of soy sauce, a little old soy sauce is good, more cooking wine, and garlic cloves.
Shake the pot and 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 an appropriate amount of chili sauce, and a little sugar to enhance the taste.
Let the chili sauce evenly spread to the fish pieces, cover the pot and simmer for 2-3 minutes to taste.
Red Bean Cake
Ingredients: Chinese yam, red beans, sugar, cherries
Practice 1. Steam the yam in water until it can be pierced by chopsticks.
The steamed yam is peeled and made into yam puree.
Soak red beans in water for 12 hours in advance and steam them.
Put water in the pot and boil, add sugar and boil it into syrup, add red beans and stir fry until the water is dry.
Mix the yam puree with the processed red beans and press it into the shape you like.
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.
Fried shredded potato with kimchi
Ingredients: 2 potatoes, 100g kimchi, appropriate amount of salad oil, 30g Korean hot sauce, 10ml soy sauce, 2g white sugar, appropriate amount of onion, appropriate amount of garlic, appropriate amount of sesame oil, appropriate amount of sesame
practice:
Prepare all the ingredients.
Soak shredded potatoes in water, shred kimchi, chop green onions, and mince garlic.
Pour a little salad oil into the wok and fry the 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 spoon of soy sauce.
A little sugar.
Pour in the sesame oil and stir fry evenly and turn off the heat.
Serve on a plate and sprinkle with cooked sesame seeds.
Fried Vegetable Meatballs
Ingredients: Celery balls 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 set aside.
Take a container, mix the celery balls slurry, whole egg liquid and flour until thick, then add the ingredients of method 1, mix well, and shape into balls by hand.
Take a pot, pour in an appropriate amount of oil and heat it to 160°C, put in the balls and fry them until they are set, then remove and drain the oil.
Twice-cooked radish
Ingredients: half 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,
Practice: 1. Wash the radish, cut the round slices horizontally, and then change the knife into a fan shape.
Cut the garlic sprouts into sections, and shred the red peppers.
Add salt and starch to eggs and stir into egg liquid.
Put the radish slices in the egg liquid and mix well, dip each piece in the egg liquid.
Put oil in the pot. Add in the battered radish slices and fry over medium heat.
Deep fry both sides until golden brown and set aside.
Leave the oil in the pot (the remaining oil is just enough), put the tempeh and bean paste and stir until fragrant.
Add in the fried radish slices and stir fry.
Add garlic sprouts and shredded fresh red pepper and stir-fry for a few times.
Perfect with pancakes, rolled up and eaten.
large plate chicken
Ingredients: chicken, green peppers, potatoes, red peppers, oil, sugar, dark soy sauce, soy sauce, cooking wine, peppercorns, ginger slices, shallots, garlic, dried peppers, Pixian watercress
Practice: 1. Peel 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. The chicken is marinated with scallions, ginger slices and cooking wine to remove the fishy smell. Sauté garlic, dried chili, peppercorns, ginger slices and scallions in a hot oil pan until fragrant, add bean paste to fry red oil, add chicken and stir fry, add soy sauce, dark soy sauce, sugar, salt, and fry chicken until cooked After coloring, add the potatoes and fry until cooked, pour in boiling water, cover the chicken and potatoes, simmer over medium heat to collect the juice, when the soup is almost closed, pour in the green and red peppers and stir-fry, and cook the noodles in another pot. 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 Mushrooms with Tempeh
Practice: 1. Cut the king oyster mushroom and tofu into long thick slices, put them into the pot and fry them until they are browned; blanch the red bell peppers, peel them, remove the seeds, and slice them for later use.
Wash and chop the dried tangerine peel and ginger; after the tempeh is soaked, chop it up for later use.
Place tofu on the plate, then place red bell pepper slices and king oyster mushroom slices.
Mix seasonings with dried tangerine peel, minced ginger, and tempeh, pour it over the tofu, put it in a steamer, and steam over low heat for about 5 minutes.
Sprinkle with diced green pepper first, then pour in the hot sesame oil.
Grilled Ribs with Chestnut
Ingredients: 500 grams of pork ribs, 500 grams of chestnuts, ginger, green onions, soy sauce, dark soy sauce, cooking wine, salt, cooking oil
practice:
Wash the ribs and cut them into small pieces; peel the chestnuts; slice the ginger; knot the green onions.
Boil water in a pot, put ribs in cold water, pour in cooking wine, blanch for 5 minutes, remove and cool, and control the moisture.
Heat the oil in a pot, pour in the spareribs and stir-fry for a while, add an appropriate amount of light soy sauce, dark soy sauce, add onion and ginger, add an appropriate amount of water, bring to a boil, then turn to medium and 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 is ready to serve.
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 and blanch the beef, add aniseed and cook for 40 minutes, turn off the heat and simmer for half an hour
cooked beef slices
Shred the ingredients, put the ingredients in first, sprinkle a little chicken essence and salt
Light soy sauce vinegar and a little sugar
Pour into the beef and grab it evenly
boiled beef
Practice: 1. Cut the beef into large slices with a horizontal knife, add egg white, salt, soy sauce, cooking wine, water starch and mix well, add a little tea oil and mix well;
Mince the green garlic, wash the lettuce and tear it into small pieces, cut the dried chili into short pieces, cut the millet pepper into rings, chives, and mince the garlic;
Put oil in the pot, stir fragrant pepper, add dried chilli, stir until fragrant;
Put in the chopped bean paste, stir fry the red oil, pour in the stock, bring the soup to a boil over high heat, add the marinated beef, and cook until it changes color;
Remove the beef and put it on the lettuce, pour the soup, sprinkle with minced green garlic, chives, millet pepper rings, minced garlic, pepper noodles, pepper noodles, and finally pour hot oil to stimulate the aroma.
Water chestnut balls
Ingredients: 400g minced pork, 200g water chestnuts, 15ml rice wine, 4g salt, 20ml soy sauce, 20g egg white, spring onion, 2 tablespoons water starch, a little sugar, 10ml dark soy sauce
practice:
Add salt, rice wine, egg white and soy sauce to minced pork and stir clockwise until sticky;
Wash and peel the water chestnuts, then chop the water chestnuts into fine pieces and mix with minced pork, stir well, pick them up repeatedly and beat them in a bowl until they become sticky;
Heat the oil in a pot, the oil temperature is 6 minutes, put in the balls;
After the bottom of the meatballs are discolored, shake the pan gently to make the meatballs evenly heated, fry them until they are fully cooked, and then remove the oil;
Pour out all the oil, return the balls to the pot, add the light soy sauce and dark soy sauce, stir well, pour in water, cook for a while, add a little sugar to taste, add water starch to thicken, turn off the heat and remove from 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:
Cut the dried kelp foam into filaments, blanch in boiling water, and set aside for later use.
Shred purple cabbage for later use.
Wash the cucumber and cut it in half from the middle, then cut into thin slices for later use.
Stir the purple cabbage with kelp, coriander, vinegar, light soy sauce, and sesame oil.
Finally, spread the cucumbers on the bottom of the plate and place the mixed kelp on the plate.
Stir-fried Dried Celery
Ingredients: appropriate amount of celery, appropriate amount of dried fragrant, appropriate amount of soy sauce, appropriate amount of garlic, appropriate amount of salt
1. Remove the old leaves from the celery, tear the stems and cut them into sections for later use. Rinse them with fragrant dry water and cut them into strips for later use.
2. Pour the oil into the hot pan, saute minced garlic, then put the celery and stir fry quickly over high heat, then add the dried fragrant and continue to stir fry evenly over high heat, and season with salt when out of the pot.
Enoki Mushroom Bean Curd Roll
Ingredients: 200 grams of enoki mushroom, 1 tofu skin, appropriate amount of garlic, 11 toothpicks, 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, sugar, salt, and 1 tablespoon of starch
1. First, remove the roots of the enoki mushrooms, break them into small florets, put them in clean water, put the tofu skins in a pot with cold water, add a spoonful of salt, boil them, wait for 2 minutes, and then turn off the heat.
2. Mix the sauce, light soy sauce, dark soy sauce, oyster sauce, sugar, salt, and half a bowl of water. Take a small amount of enoki mushrooms, wrap them tightly with tofu skin, and insert a toothpick from the middle. Fix it so that it won't fall apart easily when flipping
3. Heat oil in the pot, pour in the garlic and burst into fragrant, add the tofu skin enoki mushroom rolls and fry on medium low heat, fry until the edge of the tofu skin is slightly burnt, then turn over and fry the other side, wait until both sides of the tofu skin enoki mushroom rolls are fried until It can be golden yellow.
4. Add the sauce prepared in advance to the fried bean curd rolls, boil over high heat, add starch water, and cook over low heat until the juice is absorbed.
5. Serve on a plate and sprinkle with chopped green onion to eat. Enoki mushrooms are rich in amino acids and crude fibers. After frying the tofu skin, the taste is crisp. Enoki mushrooms are refreshing. Try this simple method.
Fried egg with cabbage and vermicelli
Ingredients: 2 eggs, 1 handful of vermicelli, appropriate amount of cabbage, half a carrot, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of oil
1. Soak the vermicelli in hot water until soft, shred carrots and shredded cabbage for later use
2. Break up the eggs and set aside. Pour an appropriate amount of oil into the hot pan, fry the egg liquid until cooked and set aside.
3. Pour an appropriate amount of oil into the hot pan, add carrots and cabbage and stir-fry until soft, add the vermicelli and continue to stir-fry for 4 minutes, then pour in the eggs and stir-fry evenly. Can be cooked, this dish can be used as a dish or as a main dish.
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, slap the garlic flat and chop the minced garlic, add peanut oil in the pot, add half of the minced garlic and stir slightly yellow and fragrant
3. Turn on the fire, quickly pour in the sweet potato leaves and stir fry, all the remaining minced garlic is put into the pot, stir fry to enhance the flavor, and then serve.
Egg tofu steamed meat powder
The ingredients are: 2 pieces of Yuzi tofu, appropriate amount of pork, 2 tablespoons of light soy sauce, appropriate amount of chopped green onion.
Practice: 1. Chop the pork into minced meat and marinate with soy sauce for 10 minutes. Cut the jade tofu into 1-yuan coin-thick round slices, and cut the chopped green onion into small pieces.
Put the Yuzi tofu on a plate, and put the marinated minced pork in the middle.
Enlarge the pot of boiling water, steam for about 10 minutes on high heat, drizzle with soy sauce, sprinkle a little chopped green onion.
Stir-fried Chinese Chives with Chinese Chives
The ingredients are: half a catty of leek flowers, 4 taels of six-year-old meat, 2 tablespoons of onion and ginger cooking wine, 3 tablespoons of 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.
Practice: 1. Marinate the sixty-one meat with cooking wine for 5 minutes to drain the water.
Cut the chives into small pieces, slice the garlic, shred the ginger, and shred the peppers.
Heat the oil in a pan, add the sixty-nine meat and fry the water vapor, put the oil in the pan, add the garlic slices, ginger shreds, and chili shreds and stir-fry until fragrant.
Add the chives and stir fry them, and season with some salt.
Ruyi Seaweed Egg Rolls
Ingredients: 250g minced meat, 2 eggs, 2 seaweeds, 10g ginger, 10ml cooking wine, 15ml soy sauce, 2g pepper powder, appropriate amount of salt, appropriate amount of chicken powder, 10g starch, appropriate amount of sesame oil
practice:
Use a knife to chop the minced meat, chop the green onion, and chop the ginger finely for use.
Put the minced meat in a bowl, add cooking wine, soy sauce, starch, pepper, chicken powder and salt, stir evenly in one direction with chopsticks, add minced green onion and ginger, pour in sesame oil and stir well.
Break up the eggs, heat the pan with low heat, pour about half of the egg liquid into the pot, quickly turn the pan, let the egg liquid spread out into a round cake, fry on low heat until the egg skin solidifies, to the edge cocked.
Take out the egg skin, spread the remaining egg liquid into egg skin according to this method, and cover with a piece of seaweed.
Take half of the meat filling and spread it evenly on top, put it upside down on a plate, and steam it for 15 minutes.
Steamed Golden Pomfret with Tempeh
Ingredients: 750 grams of pomfret, 1 small handful of tempeh, appropriate amount of ginger and spring onion, 2 tablespoons of soy sauce, 1 teaspoon of salt, 1 tablespoon of cooking wine
practice:
Wash the processed pomfret, wipe the surface dry, cut off the fish head first, cut the fish head in half, cut the fish body into 1.5 cm wide slices, and then cut in half, because Too big to steam. Then add salt and cooking wine and marinate for 15 minutes;
Put the fish size 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 ginger;
Boil water in the pot, put the fish into the pot and steam for 10-15 minutes. After steaming, take it out and pour out the water in the basin;
Drizzle with soy sauce, sprinkle with chives;
Pour the peanut oil into the pot and cook until smoking. Pour the hot oil on the fish. Use the oil temperature to sauté the shallots until fragrant and serve. The hot oil makes the fish more delicious.
Melon Snow Swallow 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 in advance.
Pour an appropriate amount of hot water into the pot, add the soaked peach gum, and saponin rice.
Bring to a boil over high heat, turn to low heat and simmer for about 30 minutes, add in snow swallows and cook for 1-2 minutes.
Peel, wash and cut the pears into cubes, cut the cantaloupe in half, remove the seeds and dig out the pulp of the cantaloupe.
Wait for the xueyan peach gum saponin rice to cool, pour it into the cantaloupe, and put the pulp on it.
You can add wolfberry and rock sugar before serving, put it in the refrigerator for an hour, it will taste better
Kimchi Flammulina
Ingredients: 1/2 bowl of kimchi, a handful of enoki mushrooms, 1 green pepper, a handful of green onions
practice
Cut off the roots of Flammulina velutipes, spread them out, soak them in water for a while, and then rinse them with running water for many times; wash the Flammulina velutipes, drain the water, and arrange them on a plate; pickle, diced;
Cover the enoki mushrooms with diced kimchi together with the kimchi juice; put it in a steamer, boil the water on high heat, then turn to medium heat for about 3 minutes, then take it out; in a pan, add a little cooking oil, saute the green peppers and minced green onions;
Then add a little boiling water, a little soy sauce, and turn off the heat after the fire is boiled; pour the soy sauce on the steamed kimchi enoki mushrooms.
Lemon Rock Sugar Sydney Soup
Ingredients: Sydney, rock sugar, lemon, appropriate amount of water
practice:
Wash the pears, peel and core, cut into small pieces.
Add an appropriate amount of water to the pot, add Sydney chunks and rock sugar, and simmer for 15 minutes after the high heat is turned on.
Cool the stewed pear soup to a warm temperature, and then soak in the 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:
Wash and cut the wild onion into sections;
Rinse 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;
Heat the oil in the pot, pour in the beef and stir-fry until cooked and delicious;
Add in the wild onion and fry until it is delicious. Serve out of the pan.
Minced Meat Vermicelli
Ingredients: 2 handfuls of vermicelli, 1 spoon of hot sauce, 1 spoon of bean paste, 100g of Zhongyu plum meat, 2 shallots, appropriate amount of salt, appropriate amount of minced garlic, appropriate amount of ginger juice, 2 spoons of cooking wine, appropriate amount of pepper, 1 spoon of soy sauce
practice
1 Soak the vermicelli in warm water until soft.
2 Marinate the minced meat with cooking wine, ginger juice, salt and pepper, and cut the shallots into small pieces for later use.
3 Heat the pot and add 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 pour in the 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 well.
Braised Beef Brisket
Ingredients: 500g beef brisket, 500g potatoes, appropriate amount of ginger slices, 1 star anise, 2 fragrant leaves, a pinch of peppercorns, 5 dried peppers, 15ml dark soy sauce, 15ml cooking wine, 4g salt, and 2g sugar;
practice
Wash the beef brisket and drain the water for later use (personally recommend to buy beef brisket with some fat, it will be more fragrant when stewed);
After the pan is hot, pour a small amount of oil, and when the oil temperature is 70% hot, put the beef brisket and stir-fry;
When the blood of the beef brisket is thoroughly fried until caramelized, turn down the heat to medium and low heat, add ginger slices, star anise, bay leaves, Chinese prickly ash and dried chili and stir well;
When the seasoning is fragrant, cook in cooking wine and stir well; then pour in the dark soy sauce and stir-fry until the brisket is evenly coated in color;
Add enough boiling water to boil over high heat, skim off the foam, cover and turn to low heat to simmer.
While roasting the beef brisket, peel and wash the potatoes, cut into pieces the size of the beef brisket, and fry in the oil pan until the surface is slightly coke;
When the beef brisket is cooked until soft, add the fried potatoes to the beef brisket pot, and continue to simmer for 10-20 minutes. Finally, add salt and sugar, mix well, and then collect the juice on high heat;
Steamed Potatoes with Chopped Pork Ribs
Ingredients: ribs, potatoes (it should be better if you use taro), ginger, garlic, scallion white, Hunan chopped peppers (chopped peppers are best to choose dry, watery ones are not delicious), dried peppercorns can be saved, brown sugar (or sugar), soy sauce, a little cornstarch;
practice
Cut the ribs into small pieces first, soak them in water a few 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 in water several times in advance can remove most of the water. Bloody water, but if you are in a hurry or feel troublesome, you can also skip this step); at the same time, shred ginger, smash garlic, and chop scallions for use;
Put a little oil in the pot (a little oil is enough to avoid the seasoning being smeared), put ginger and garlic, chopped green onion, chopped peppers, and dried peppercorns into the pot to burst into fragrance; add an appropriate amount of brown sugar and light soy sauce to taste;
Add the fried seasoning to the ribs, mix well and marinate for a few hours (at least 1 hour, it is best to marinate for a while if you have time. I usually marinate this type of dishes a day in advance, and put it in the refrigerator overnight for the next day. re-steam);
Peel the potatoes and cut them into small pieces, put them at the bottom of the bowl (depending on the amount of your ribs, the amount of seasoning for the preserved ribs, and the amount of potatoes, if necessary, you can add a little salt or soy sauce, and mix the potatoes with sugar first; But if there is more sauce for marinating the ribs or the amount of potatoes is less, you don’t need it, if you understand what I mean, you can master it flexibly);
Put the marinated ribs on 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 and taste it after steaming for about 40 minutes, or poke with chopsticks to see if the potatoes have the desired texture and then adjust the time flexibly), I use an electric pressure cooker to steam, so It does not take up much space; after steaming, sprinkle with chopped green onion to garnish.
Lean Meat Fried Chive Flowers
Ingredients: 150 grams of chives, 100 grams of pork, appropriate amount of salad oil for half carrot, 5 grams of salt, 1 teaspoon of soy sauce, 1 tablespoon of starch, appropriate amount of pepper,
practice:
Prepare all the ingredients, cut the leek flowers to a length of about 4-5cm, shredded or sliced lean meat, and shredded carrots
Use salt for the lean pork meat (you don’t need to add soy sauce to taste completely), after the pepper is marinated evenly, add a spoonful of starch to catch it. If it is too sticky, add some water, and then put a spoonful of oil to seal it.
Heat oil in a pot, add lean meat and fry until discolored, add a teaspoon of soy sauce to color, then install and wash the pot, heat oil, add chives and fry for about ten seconds, add carrots and lean meat Fry for about ten seconds! The whole thing is a fire