A selection of 36 dishes, delicious and affordable, delicious and delicious

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 cheer for a wonderful life every day!

bad eggs

Prepare ingredients: 500 grams of eggs, 25 grams of rice wine, 100 grams of rice wine, 3 grams of salt

Practice steps: 1. Processing of boiled eggs: choose fresh and clean grass eggs, boil them with cold water for about three minutes until cooked, remove them and immerse them in cold water;

2. Peel the cooled boiled eggs; take Jiu Niu (Jiangmi wine), refined salt and Shaoxing wine and mix thoroughly, pour half of it into a bowl, then stack the eggs in the bowl, then pour the other half of the Jiu Niu marinade, cover with a lid Put it on a plate, steam it for 20 minutes, take it out, and store it in the refrigerator after cooling.

Angelica and Tianqi Stewed Chicken

Prepare ingredients: 120 grams of silky chicken, 6 grams of Panax notoginseng, and 15 grams of angelica.

Practice steps: 1. Wash the angelica and Tianqi, scrape the bamboo silk chicken (silk-bone chicken), cut into pieces, boil in boiling water for 5 minutes, and remove the cold water;

2. Put the angelica, Tianqi and bamboo silk chicken in the stew pot, add boiling water, simmer for 2 to 3 hours, season with salt and serve.

Motherwort soaked red dates

Prepare ingredients: 20 grams of motherwort, 100 grams of jujube (fresh), and 20 grams of brown sugar.

Practice steps:

1. Put motherwort and red dates in two bowls, add 650 grams of water to each, and soak for half an hour;

2. Pour the soaked motherwort into the casserole, boil on high heat, cook on low heat for half an hour, filter with double-layer gauze, get about 200 grams of medicinal liquid, fry for the head, add 500 grams of water to the medicinal residues, and the decoction method is the same as before. , get 200 grams of medicinal liquid for the second frying;

3. Combine the two medicinal liquids, pour them into a cooking pot, add red dates to boil, pour them into a basin, add brown sugar to dissolve, and soak for half an hour before eating.

Braised Pork with Taro

Material: 150g pork belly, 200g taro, appropriate amount of thirteen incense, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine

practice

1. Materials to prepare

2. Cut the pork belly and taro

3. Add sugar, salt, soy sauce, cooking wine, thirteen incense, oil and cornstarch to marinate the pork belly

4. Hot fried and marinated pork belly in the pot

5. Pick up

6. Wait for a while, fry it again and pick it up for later use

7. Leave the oil in the pot and stir fry the taro, add an appropriate amount of soy sauce, and stir fry with the juice of the marinated pork belly until the taro is slightly browned and serve on the plate

8. Arrange the taro and pork belly in a bowl.

9. Steam for 50 minutes

10. After steaming, put it upside down on a plate.

Stir-fried Rice Cake Chicken Wings

Practice 1. Wash the chicken wings with a knife, add a little Orleans chicken wing marinade, white pepper, salt, cooking wine, and potato flour to pinch evenly, put in the refrigerator for 4-5 hours or overnight

2. Wash the shiitake mushrooms and rice cakes, cut them into cubes, cut the ginger and garlic for later use

3. Heat the pot and add cooking oil, then put chicken wings on it, fry both sides until browned, set aside for later use

4. Add ginger, garlic and saute until fragrant, then add mushrooms and saute until fragrant

5. Pour in chicken wings, add dark soy sauce, light soy sauce, stir fry until color

6. After adding the rice cake, continue to stir fry evenly, add sugar to make it fresh, try the taste, and add a little salt if it feels light. Adjust the saltiness by yourself, sprinkle with chopped green onion

Jujube glutinous rice paste

Material: 50 grams of glutinous rice, 20 grams of peanuts, 6 jujubes, appropriate amount of white sesame seeds

Steps: 1. Wash all the ingredients and remove the core of the red dates

2. Put it into the wall breaker cup, add 800-1000 ml of water, and start the rice paste function of the wall breaker.

3. Wait for the program to end automatically

Assorted Duck Duck

Method 1. Black pepper and chili powder on the surface of duck breast.

2. Cut into cubes, add Daxi Da beef powder and mix well.

3. Put the right amount of oil in the pot and add the duck meat.

4. Add in diced carrots, cooked corn kernels and peas, stir fry over medium heat until the fat from the duck breast separates out and the duck meat is cooked.

Stir-fried Pumpkin Vine

Materials: 500g pumpkin vine, 6 red peppers, 1 piece of old ginger, a little salt and kombu seasoning powder

Steps: 1. Remove the old leaves from the squash vine, peel off the outer skin, and cut into small pieces of about 10cm, wash and control the water for later use

2. Peel and shred red rice pepper and ginger, mix the two and divide them into two equal parts

3. Heat the oil in a pan, sauté some ginger and red rice pepper on low heat

4. Pour in the squash vine and continue to stir fry, add a little salt and kelp powder

5. When the pumpkin vine 6 is mature, add the remaining ginger and red rice pepper, stir fry and put on a plate

Boiled Pork

1. Cut pork tenderloin into thin slices (cut against the grain) and season with marinade for 15 minutes

2. Wash and cut garlic sprouts, celery and some other vegetables you like into long sections

3. Heat the oil in a clean pot. When 60% is hot, add Chinese prickly ash and dried chili, garlic slices, ginger slices, spring onion, and Pixian watercress to fry until fragrant. Then mix in an appropriate amount of broth or water, add an appropriate amount of salt, bring to a boil, put the vegetables down and blanch a little, then take them out and put them in a bowl

4. Slip the meat slices into the water in the pot, spread them apart, pick them up and put them on top of the dish just now. The soup in the pot is also poured into the bowl.

5. Sprinkle a large amount of pepper noodles and dried chili noodles on the meat slices, and an appropriate amount of minced garlic and chopped green onion for use. Take another pot, pour a lot of oil, heat it, pour it on the meat slices

Cross the bridge tofu

Practice 1 Wash and chop green onions.

2 Wash and dice the red pepper.

3 Wash and chop the pork into minced meat.

4 Crack the eggs into a bowl.

5 Put them into flavored dishes lined with plastic wrap, and pour in a little egg white.

6 Put the whole egg into the steamer.

7 Cover and steam for 5 minutes until cooked, remove and set aside.

8 Add salt, chicken powder and a little warm water to the remaining eggs and mix thoroughly.

9 Pour into the pan.

10 Put in the steamer.

11 Cover and steam for 5 minutes until cooked, remove.

12 Take out the whole steamed egg and place it on the water egg.

13 Put the tofu cubes in a hot water pot with salt and chicken powder and blanch them for later use.

14 Put the minced meat into a hot oil pan, mix it with cooking wine, Lao Wang and salt to make a sauce for later use.

15 Cut the blanched tofu into pieces and place them on a plate.

16 Sprinkle with the sauce.

17 Sprinkle with chopped green onion.

18 Ready to serve.

Fried Loofah with Tomatoes

Practice 1. Wash the tomatoes and put them in boiling water for a few seconds, rinse with cold water, peel and cut into hob blocks; peel the loofah and cut into hob blocks; cut garlic into slices

2. Put the oil in the pot and heat it up, add the garlic slices and fry until fragrant, add the tomatoes and stir fry, add an appropriate amount of tomato sauce and stir fry for a few times, add a little sugar to adjust the taste of sweet and sour, fry for a while until the tomatoes are soft and rotten, add the loofah pieces Fry together until cooked

Braised Crispy Pork with Vegetables and Tofu

Material: pork belly, ginger, green onion, salt, pepper, green and red pepper section, vegetable tofu cubes, crispy pork strips, salt, chicken essence

practice

1. Cut the peeled pork belly into large pieces, marinate in the pot with ginger, scallion water, salt and pepper for 3 hours, then hang a thin layer of batter one by one, wait until it is deep-fried in the oil pan, remove it and change it with a knife Strips, dry and steam for 20 minutes again;

2. Put a little oil in a clean pot and heat it up. First, add the green and red peppers and fry it for a few times. After adding the fresh soup and putting the vegetable tofu and crispy meat strips in the pot, add salt and chicken essence to cook until the taste is good. When serving in a bowl, sprinkle some cilantro.

finger scallops

Material: 24 large dried scallops, 1000 grams of white radish. Amount of salt and monosodium glutamate.

Practice: 1. Wash the scallops, put them in a bowl, add a little water, steam them in a basket for 15 minutes, and take out the scallop (whole) juice for use;

2. Set 24 spanner fingers with an outer diameter of 1.5 cm, an inner diameter of 1 cm and a thickness of 1.5 cm with the radish tool;

3. Put a dried scallop bead in the middle of each spanner, put it in a buckle bowl, drizzle the scallop juice, put it on the basket and steam it with high heat, drain the soup (for use) and turn it into a soup plate;

4. Put the pot on high heat, boil the drained soup, season with salt and monosodium glutamate, and pour it on the finger.

double-cooked meat

[Ingredients] 300g pork belly, appropriate amount of pepper, appropriate amount of ginger, appropriate amount of garlic, 5 green peppers, 1 Pixian bean paste, 1 tablespoon of dark soy sauce, appropriate amount of salt, 1/2 tablespoon of sugar, and half a tablespoon of chicken powder

[Practice] 1. Cook the pork belly in cold water until it is 7.8 mature, remove it to cool and slice.

2. Cut the chili with a hob, shred or slice the ginger, and cut the garlic into small pieces.

3. Pour an appropriate amount of oil into the pot. After the oil is hot, stir-fry the pork in the pot. Stir-fry until the meat slices are concave. Add the ginger and garlic soy sauce and Pixian bean paste, a little sugar, and stir-fry evenly.

4. Pour in the chopped chili, stir fry until the chili becomes soft, add a little salt and chicken powder and it's ready to serve

fried crispy meat

[Ingredients] 300 grams of tenderloin, 25 grams of starch, 25 grams of flour, 25 grams of raw eggs, 1 cooking wine, 7 grams of salt, 7 grams of white pepper powder, 2 grams of cumin powder, 2 grams of five-spice powder, 2 grams of minced green onion, and 2 grams of black pepper powder

[Practice] 1. Cut the tenderloin into thin slices of about 0.2 cm, add salt, white pepper, cumin powder, five-spice powder, cooking wine, minced green onion, cover with plastic wrap and marinate for 20 minutes

2. Mix starch, flour, black pepper powder and a little salt evenly, beat in a raw egg and mix well, then slowly add water to make a thin paste like yogurt.

3. Put the marinated meat slices into the prepared batter.

4. The oil temperature is 70% to 80% hot, use chopsticks to pick up the meat slices and put them in the pot, fry until golden brown and float up, remove and control the oil.

couple lung slices

Ingredients: beef tongue; tripe; beef tendon; beef head; crushed peanuts; 2 grams of white wine; 4 grams of soy sauce; 2 grams of sesame seeds; 3 grams of pepper powder; 3 grams of monosodium glutamate; ; 3 g salt; 4 g chili oil

practice

Wash the beef tendon and beef offal and cut them into large pieces; put the beef and beef offal into a pot of boiling water with white wine and cook, and pick up the blood. In another pot, add the old soup brine, pepper, cinnamon, star anise, bay leaves, salt, white wine, add an appropriate amount of water, boil it over high heat for about 30 minutes, then switch to low heat and cook for 90 minutes, until the beef offal is cooked. Not rotten, take out the first cooked first, let cool and set aside

After boiling the brine for about 10 minutes, put the monosodium glutamate, chili oil, soy sauce, pepper powder and brine into a bowl to make juice

Chop the cooked peanuts and set aside, then cut the cooled beef, beef offal, etc. into thin slices and mix together, drizzle the sauce and mix well, then sprinkle with sesame powder and ground peanuts, and garnish with coriander.

Fried Bacon with Double Pepper

Ingredients: sausage (2 pieces) bacon (1 piece) red pepper (1 piece) green pepper (2 pieces), garlic (appropriate amount) salt (appropriate amount) light soy sauce (appropriate amount)

practice:

1. Prepare the raw materials such as green pepper, bacon and sausage.

2. Slice the bacon sausage and set aside. Green peppers, red peppers cut into pieces.

3. Take the oil pan, sauté the garlic until fragrant, and fry the preserved meat in the pan until translucent.

4. Add green and red pepper and stir fry together.

5. Slip some water (a little) on the side of the salt pot, add salt, and season with light soy sauce.

6. Stir-fry until the green peppers are broken, and serve.

Garlic vermicelli baby dish

Ingredients: 2 stalks of baby cabbage, 1 handful of vermicelli, appropriate amount of oil and salt, 1 head of garlic, 2 tablespoons of light soy sauce, 1 teaspoon of chicken essence, practice:

1. Put the vermicelli in a large bowl, soak in warm water until soft, cut the garlic into minced garlic

2. Wash the baby cabbage, and then cut each baby cabbage into 8 pieces on average, with the roots connected

3. Bring water to a boil in a pot, add the baby cabbage and blanch the water until soft, remove and cool, hold the water and set aside

4. Heat the oil in the pot, add half of the minced garlic, and fry it on low heat until it turns yellow and fragrant.

5. Turn off the heat, add the remaining half of the minced garlic, then add soy sauce, chicken essence, half a bowl of water, add salt to taste

6. Put half of the vermicelli on the bottom of the plate, put the baby dishes on the vermicelli, put the remaining vermicelli on top, and pour the adjusted garlic sauce

7. Boil the water in the steamer, put the plate in, cover the pot, steam for 10 minutes, and mix it when eating

Peanut Eyebrow Bean Chicken Foot Soup

Ingredients: 50g white eyebrow beans; 25g peanuts; 6 chicken feet; 1 carrot; 4 small ribs; 2 slices of ginger

Practice: Wash the eyebrow beans with clean water for later use. Peanuts can be soaked and then stripped, which can burn out an attractive milky white soup color, but some nutrients will be lost.

Divide the chicken feet into two, and boil them in boiling water for 1 minute to remove the scum. The ribs are used to enhance the umami, so put a few pieces.

After the water in the soup pot is boiled, add the chicken feet, pork ribs and ginger slices. After the water is boiled, the meat is put in, and the milky soup can be boiled.

Cook on high heat for 10 minutes, turn to medium-low heat for 35 minutes, add carrots and cook for 15 minutes, season with salt.

Easy Squirrel Fish

Ingredients: a piece of grass carp; a little tomato sauce; 2-3 tomatoes; a little sugar and vinegar; 2-3 green peppers; a little soy sauce; 1 egg; a little salt; a little starch

practice

1. Cut the tomato and pepper into cubes for later use

2. Cut the grass carp meat with fish skin diagonally and cut into pine nuts. Cut the side of the fish, not the skin side. Be careful not to cut the skin when cutting.

3. Sprinkle a little salt, beat an egg and spread it evenly on the surface of the fish

4. Sprinkle with starch, stick the fish pieces all over with starch, and every gap should be full, then pick up the fish and shake it, shake out the excess starch, and shake the fish away.

5. Pour cooking oil into the pot, wait for 8 minutes to heat the oil pan, add the fish pieces and fry until golden brown.

Take the fish out of the pot and put it on a plate

6. Put peanut oil into the pot and heat it up, add tomatoes, a little salt, and fry the tomatoes until soft. Add water, sugar, soy sauce, boil the tomatoes, add vinegar and tomato paste, and cook to make a sauce. add green chilli

7. Finally, pour the cooked sauce over the fish

Spicy Ginger Duck

Half a duck, a whole piece of tender ginger, appropriate amount of salt, and a lot of cooking wine

Practice 1. Wash and slice tender ginger for later use.

2. Cut the duck into small pieces, marinate with cooking wine for 15-60 minutes, the longer the better.

3. Pour out the cooking wine, and use kitchen paper to dry up the water and cooking wine on the duck pieces. It must be dry.

4. Put more oil in the pot, put in the duck pieces after heating, start to explode, a bit like frying, but not so much oil.

5. When the duck meat begins to dry out and turns slightly yellow, add ginger slices and continue to explode.

6. When the ginger slices also start to dry out, pour out the excess oil.

7. At this time, although the duck meat is already cooked, it is not enough from the bone. Add some cooking wine and salt and simmer for 15 minutes. Be careful not to dry the water during the simmering process. You can continue to add cooking wine or water.

8. After the water is dry, you can take it out of the pot.

Green Pepper Chicken

Ingredients: 250 grams of chicken offal (chicken gizzard), 100 grams of green pepper rings with two vitex, 50 grams of red pepper rings, 20 grams of shredded ginger, and 10 grams of flower peppers. Ginger, garlic, salt, cooking wine, chicken essence, light soy sauce, vinegar, light soy sauce, oyster sauce, sesame oil, pepper oil, and salad oil.

practice:

1. Wash the chicken offal first with salt and vinegar, and then put it in a bowl after being processed with a knife.

2. Heat oil in a pot, add ginger when 50% hot, saute until fragrant

3. Add the washed chicken offal into the pot and stir fry, add salt, stir-fry until dry and serve on a plate.

4. Less oil in the pot, after the oil is hot, add the chopped green peppers, salt, and stir fry until the green peppers form white bubbles.

5. Add chicken offal and stir fry quickly, add oyster sauce, salt, chicken essence, soy sauce, light soy sauce, pepper oil to taste, and serve.

Stir-fried Duck Legs with Green Peppers

Materials: five duck legs, green peppers, appropriate amount of onion, ginger and garlic;

practice

1. Chop the duck legs into pieces, set the size by yourself, scald them in boiling water until the duck legs turn white, then they can be picked up and rinsed with water.

2. Take the oil pan, put some chili sauce, onion, ginger and garlic after the oil is warm, stir fry evenly, smell the fragrance of the ingredients, add the duck legs, stir fry evenly, add light soy sauce, dark soy sauce, cooking wine and stir fry.

3. Stir fry evenly, cook until the duck legs are brown, add a little sugar and some salt. Stir fry, pour in the water that does not cover the duck legs.

4. Cover the pot, when the water is half boiled, pour in the green pepper cubes. Cook until the green peppers are soft, add MSG, sliced ​​green onions, and serve.

Grilled Pork Ribs with Sauce

Ingredients: 500 grams of pork ribs, sugar, appropriate amount of salt, 2 to 3 cloves of garlic, 2 to 3 slices of ginger, 3 to 5 peppercorns (can also be omitted), soybean paste

practice

1. Wash the ribs and cut them into 3 cm long pieces. Boil water in a pot, blanch the ribs to remove the blood foam, remove the water and set aside.

2. Pour an appropriate amount of cooking oil (medium heat) into the wok. When the oil is warm, pour in the soybean paste and stir fry until fragrant. Then add the peppercorns, ginger and garlic to fry until fragrant, and then add the prepared ribs.

3. Continue to stir fry until the sauce is evenly coated on the ribs. Then pour in 1 large bowl of water, and add an appropriate amount of salt, sugar, and a little chicken essence.

4. After the fire is boiled, turn to low heat and simmer for about 30 minutes, turning it every 5 minutes or so in the middle to prevent sticking to the pan.

5. When there is not much soup left in the pot, turn on the fire and collect the juice for a while, and then you can put it out of the pot and put it on a plate.

Red oil pig ears

Ingredients: pig ears, cucumbers, onions, peppers, vegetable oil, salt, soy sauce, vinegar

practice

1. Slice pig ears, cucumber and onion.

2. Add two tablespoons of vegetable oil, some salt, a little soy sauce, and a little vinegar to the chili powder and mix well.

3. Heat the oil in the pot, pour it into the minced chili mixed before, and roll it.

4. Pour the fried red oil on the shredded shreds and mix well.

Eel with pine nuts

Practice: 1. Wash the eel, peel it first, then cut it into sections, layer it into thin slices, and shred it for later use.

2. Drain the shredded eel, add a little salt, soy sauce, sugar, chicken powder, and cornstarch, mix well, squeeze out the water, add pepper, mix well, and knead until firm.

3. After the water in the pot is boiled, take out the bamboo shoots, then pour the oil into the pot again, put the eel in the oil until cooked, then take out and drain the oil.

4. Leave the bottom oil in the pot, add the garlic and ginger to fry until fragrant, add the ingredients, add dark soy sauce, sugar, chicken powder and stir well, pour in the previously cooked eel, pine nuts and a little chili sauce and stir fry, then thicken and fry well, the amount Pour into pre-prepared puff pastry tarts and serve.

Bean sprouts mixed with gluten

Materials: a piece of gluten, bean sprouts, carrots, spinach, green peppers. Minced garlic, chives, chili oil.

Practice: 1. Cut the gluten into small cubes, bean sprouts and spinach leaves and blanch them in boiling water. Sliced ​​carrots, diced green peppers.

2. Put all the ingredients in a large bowl.

3. Take a small bowl, mix chopped shallots, minced garlic, light soy sauce, balsamic vinegar, salt, a little sugar, chicken essence, and sesame oil into the sauce.

4. When eating, pour the seasoning sauce on the bean sprouts gluten, mix well and eat, a very good appetizer!

Spicy Konjac

Ingredients: Konjac, dried red pepper, bean paste, minced onion, ginger and garlic, garlic sprouts, salt, soy sauce, monosodium glutamate

Practice 1. Cut the konjac into pieces, boil the water and blanch it in a pot, so that it tastes better; cut the dried red pepper into sections; cut the garlic sprouts into sections for use.

2. Heat the oil in the pot, then add the onion, ginger, garlic, and dried red chili until fragrant, then add a spoonful of bean paste and stir fry the red oil.

3. Add the boiled konjac, stir fry, add an appropriate amount of salt, season with light soy sauce, add an appropriate amount of water, and simmer for a while. After the water is almost dry, add monosodium glutamate and garlic sprouts and stir well to serve.

Spicy Pot Shrimp

Ingredients: 250 grams of green shrimp, green onion, ginger and garlic, Chinese prickly ash, hemp pepper, star anise, dried chili, green bamboo shoots, lettuce, spicy hot pot ingredients, salt, soy sauce, sugar, cooking wine, chicken soup.

practice:

1. Clean the prawns to the sand line. Marinate with a little salt and cooking wine for about 15 minutes. Not too long, so as not to be stale.

2. Prepare the side dishes in advance, cut the dried peppers into sections, slice the onion, ginger and garlic, cut the green bamboo shoots into cubes, and prepare the peppercorns and star anises.

3. Heat the pan with cold oil, add Sichuan peppercorns, hemp peppers, star anise, and stir until fragrant.

4. Add in the dried chili peppers, and simmer over low heat until fragrant.

5. Put in the hot pot ingredients. I used half a bag. The brand is from Youlian. Add onion ginger and garlic and saute until fragrant.

6. Stir-fry the hot pot ingredients, add the green shrimp, and stir-fry over high heat.

7. Add in diced green bamboo shoots, add soy sauce, a small amount of sugar, and salt to taste, and stir-fry quickly.

8. Add an appropriate amount of chicken broth, if there is no hot water available, cook for a while, but it doesn't take too long.

9. Put the lettuce on the bottom of the plate, put the shrimp on it, put the diced green bamboo shoots in the middle, garnish with coriander, and sprinkle a little white sesame seeds.

Stir-fried Pork Belly with Spring Bamboo Shoots

Materials: spring bamboo shoots, pork belly, green peppers, pickled peppers, garlic, water starch, soy sauce, dark soy sauce, salt, monosodium glutamate, oil;

practice

1. Peel the bamboo shoots, cut them in half, put the water in the pot on the fire, put the bamboo shoots and cook for 10 minutes, remove them to cool and slice. stand-by.

2. Wash the pork belly, slice, add salt and cooking wine. Light soy sauce, dark soy sauce, water and starch are evenly spread, and peanut oil is put in and mixed well. Submerge for 10 minutes. Wash and slice garlic cloves, wash green peppers, pick peppers, and slice them all.

3. Heat the pot, put the oil, the oil temperature is 50% hot, put the pork belly and fry until the pork belly changes color, cut the pork belly to one side, add green pepper, salt, and fry until it breaks. Put spring bamboo shoots, garlic, pickled pepper, monosodium glutamate, put a small amount of boiling water and stir well out of the pot

Cabbage Baked Eggs

Ingredients 1/4 cabbage / 10g flour / 10g water, 1 egg / appropriate amount of salt / appropriate amount of black pepper / oil

Do 1. Cut the cabbage into shreds, try to make it as thin as possible, and pour in a batter that is mixed with 10g flour and 10g water. Add a pinch of salt. Then stir well. Coat the cabbage with the batter

2. Turn on a small fire in the pot, pour a little peanut oil, and then spread it with a paper towel

3. Pour in all the cabbage, shape it into a cake shape with a spatula, and bake slowly

4. When the bottom is solidified, you can add an egg and beat the eggs at low altitude. Cover and continue to bake. Bake it to your liking

5. Sprinkle a little pepper after serving. Or mix it with your favorite sauce and eat it

Steamed Pork Ribs with Sichuan Flavour Noodles

Practice 1. Put rice, glutinous rice, peppercorns and star anise together in a wok, without oil, dry fry over low heat, slowly fry until golden and splendid, fragrant, turn off the fire and spread it out to dry;

2. Use a food processor to break the fried rice together with the spices, (do not break it too much, keep some coarse particles, the taste will be better)

3. Rinse the ribs, add all the seasonings, grasp it well, seal it, put it in the refrigerator, and marinate overnight;

4. Wash and peel the small taro, and arrange the whole at the bottom of the container;

5. Dip the marinated ribs evenly with a layer of broken rice noodles;

6. Put the spare ribs on the taro, put the steamer on the steam, cover and steam for 30 minutes.

Braised Pork

[Ingredients] 500g pork belly, 8-10g rock sugar, 2 star anise, 2 cinnamon, 2 bay leaves, 2 green onions, 2 segments, ginger, 6 slices, garlic, 6 cloves of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1/2 tablespoon of oyster sauce, 1 tablespoon of salt

[Practice] 1. Prepare the materials, cut the onion, ginger and garlic, cut the skin and pork belly into pieces of about two centimeters, mix light soy sauce, dark soy sauce, cooking wine, oyster sauce, and salt into a bowl and mix

2. Pour water into the pot, put a spoonful of cooking wine, two slices of ginger, and blanch the pork belly in cold water for three minutes, remove the cold water

3. Pour a small amount of oil in the pot, add rock sugar on low heat, boil until the rock sugar melts, bubbles and smells of caramel, add the meat and stir fry to color

4. After the meat is stir-fried and the color is uniform, add the onion, ginger, garlic and other seasonings, then pour the sauce in the bowl and stir-fry.

5. Then pour in the warm water that is higher than the meat, turn to medium-low heat and start to simmer the meat, simmer until the soup is thick, stir over high heat to collect the juice, and serve out of the pot

white cut meat

[Ingredients] 400 grams of pork belly, 4 slices of ginger, 4 slices of chives, 2 roots of cooking wine, 2 spoons of dipping sauce

【Method】1. Put the minced garlic into a bowl, add soy sauce, rice vinegar, chili oil, stir well, and make a dipping sauce for later use.

2. Make water in a pot, add pork belly, chives, ginger slices, cooking wine, bring to a boil, turn to medium heat and simmer for 25 minutes until the pork belly is cooked.

3. Take it out, cut it into slices of the same size, and dip it in the sauce when eating

Boiled Pork

[Ingredients] 100 grams of lean meat, 200 grams of bean sprouts, 2 tablespoons of Pixian bean paste, 2 tablespoons of ginger, 5 pieces of garlic A few grains of chili powder

[Practice] 1. Put the bean sprouts in a pot of hot water for 30 seconds, cut off the bean sprouts, remove the bean sprouts, and put them on a plate for later use.

2. Slice the lean meat, add cornstarch, egg white, sesame oil, salt, light soy sauce, white pepper, oyster sauce, sesame oil, mix well and marinate for 20 minutes

3. Sliced ​​ginger and garlic, dried peppers, Sichuan green peppers are ready

4. Put oil in the pot. When the oil temperature is 3 layers hot, add chili, pepper and stir-fry until fragrant, then add ginger and garlic, red oil watercress and stir-fry until fragrant.

5. Then put the water in the pot, wait for the water to boil, and put down the meat piece by piece

6. After the meat is cooked, pour it into the bean sprouts plate, then pour in the chopped minced garlic and sprinkle some chili powder

7. After washing the pot, pour in a proper amount of oil, heat it, pour the hot oil into the pan, sprinkle with chopped green onion.

Stir-fried Shredded Pork with Pepper

[Ingredients] 200 grams of lean meat, 150 grams of peppers, 150 grams of carrots, half a shallot, 5 garlic cloves, 1 ginger, 1 piece of dried chili, 1 salt, 1 tablespoon of cooking wine, 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, a few drops of chicken powder 1 Spoon

[Practice] 1. Clean the lean meat and cut it into shreds, add cooking wine, cornstarch, soy sauce, sesame oil and ginger, mix well and marinate for 10 minutes

2. Peel the peppers, wash them and cut them into shreds, peel the carrots and cut them into shreds, and cut the shallots into sections for later use

3. Peel and mince the garlic cloves, cut the ginger into small pieces, and cut the dried chili into sections for later use

4. Heat the pot and pour in an appropriate amount of oil, add the marinated shredded pork and fry it on high heat until the shredded pork changes color.

5. Rinse the pot and heat it, pour in the right amount of oil, add ginger, garlic cloves, and dry chili peppers to burst out the fragrance!

6. Pour in the chopped shredded peppers, shredded carrots, and scallions and stir-fry evenly. Add in the shredded pork and stir-fry for a while.

7. Add a few drops of soy sauce and a teaspoon of salt and stir fry evenly. Before the pot, add an appropriate amount of chicken powder and stir fry evenly.