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

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

2. Peel the cooled boiled eggs; take fermented glutinous rice wine (rice wine), refined salt, and Shaoxing wine, mix thoroughly, pour half into a bowl, then stack the eggs in the bowl, pour the other half of fermented glutinous rice wine marinade, and cover Plate, steamed in a basket for 20 minutes, take it out, and store it in the refrigerator after cooling. When eating, take the egg and cut into pieces, pour the bad juice and eat.

Angelica Tianqi Stewed Chicken

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

Method steps: 1. Wash the angelica and Tianqi, scrape the silky chicken (silk chicken), cut into pieces, boil for 5 minutes, and remove in cold water;

2. Put the angelica, Tianqi, and bamboo shredded chicken in a 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), 20 grams of brown sugar.

Practice steps:

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

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

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

Taro Pork

Ingredients: 150g pork belly, 200g taro, appropriate amount of thirteen spices, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine

practice

1. Prepared materials

2. Cut the pork belly and taro

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

4. Deep-fried marinated pork belly in hot pot

5. pick up

6. Wait for a while and fry again, pick up and set aside

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

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

9. Steam for 50 minutes

10. After steaming, put it upside down on the 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 from 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

bridge tofu

Method 1 Wash the green onions and chop finely chopped green onions.

2 Wash and dice the red pepper.

3 Wash the pork and chop into minced meat.

4 Crack the eggs into a bowl.

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

6 Put the whole eggs into the steamer.

7 Cover and steam over low heat for 5 minutes until cooked, take it out and set aside.

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

9 Pour into a plate.

10 Put in the steamer.

11 Cover and steam over high heat for 5 minutes until cooked, take it out.

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

13 Put the tofu cubes into 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, and make a sauce with cooking wine, Pharaoh, and salt for later use.

15 Put the blanched tofu into cubes on a plate.

16 Sprinkle with sauce.

17 Sprinkle chopped green onions.

18 Serve immediately after serving.

Tomato Fried Loofah

Method 1. Wash the tomatoes and blanch them in boiling water for a few seconds. Rinse with cold water, peel and cut into hob pieces; peel the loofah and cut into hob pieces; cut garlic into garlic slices

2. Put the oil in the pot and heat it up, add sliced ​​garlic and sauté until fragrant, add tomatoes and stir fry, add some tomato sauce and stir fry a few times, add a little sugar to adjust the sweet and sour taste, stir fry until the tomatoes are soft and rotten, add loofah pieces Stir fry until cooked

Vegetable Tofu Stewed Crispy Pork

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

practice

1. Cut the skinless pork belly into large slices. After marinating in the pot with ginger and spring onion water, salt and pepper for 3 hours, hang a thin layer of batter one by one. Strips, steam again in a cage for 20 minutes;

2. Put a little oil in a clean pot and heat it up. First add the green and red peppers and stir-fry for a few times. After adding fresh soup and putting the vegetable tofu cubes and crispy pork strips into the pot, add salt and chicken essence to cook for flavor, and put them out of the pot. When serving a bowl, just sprinkle some coriander festival.

Dried Scallops

Ingredients: 24 large scallops, 1000 grams of white radish. Refined salt, monosodium glutamate appropriate amount.

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

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

3. Put a scallop pearl in the middle of each finger, put it into a bowl, pour the shellfish juice on it, steam it on high heat in a cage drawer, drain the soup (for later use) and put it on the soup plate;

4. Put the pot on high heat, bring the drained soup to a boil, season with refined salt and monosodium glutamate, and pour it on the pan fingers.

double-cooked meat

[Ingredients] Pork belly 300g pepper appropriate amount ginger garlic 5 green peppers 1 Pixian bean paste 1 spoon dark soy sauce appropriate salt 1/2 spoon sugar half spoon chicken powder appropriate amount

[Method] 1. Boil the pork belly under cold water until 7.8 is mature, take it out, let it cool, and slice it.

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 heated, stir-fry the pork until the meat slices are concave. Add ginger and garlic dark soy sauce Pixian bean paste, a little bit of sugar, and stir-fry evenly.

4. Pour in the chopped peppers, stir-fry until the peppers become soft, add a little salt and chicken stock 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 a raw egg cooking wine 7 grams of salt 7 grams of white pepper 2 grams of cumin powder 2 grams of five-spice powder 2 grams of minced green onion appropriate amount of black pepper 2 grams

[Method] 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 and a little salt evenly, beat in a raw egg and mix well, then add water slowly to make a thin paste that flows 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 and float, remove and control the oil

couple lung slices

Ingredients: beef tongue; beef tripe; beef tendon; beef head; chopped peanuts; 2 grams of white wine; 4 grams of soy sauce; 2 grams of sesame seeds; 3 grams of pepper powder; 3 grams of MSG; 2 grams of star anise; 3 grams of peppercorns; ; 3 grams of salt; 4 grams of chili oil

practice

Wash the beef tendon and beef offal, cut into large pieces; put the beef and beef offal into a boiling water pot with white wine and boil, and remove the blood. In another pot, add old soup brine, Chinese prickly ash, cinnamon, star anise, bay leaf, salt, white wine, add appropriate amount of water, boil on high heat for about 30 minutes, then switch to low heat and cook for 90 minutes until the offal is cooked and cooked. If it is not rotten, take out the cooked one first and let it cool for later use

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

Smash the cooked peanuts and set aside, then cut the cooled beef and offal into thin slices and mix them together, pour over the seasoning sauce and mix well, then sprinkle with sesame powder and ground peanuts, and garnish with coriander

Stir-fried bacon with double pepper

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

practice:

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

2. Slice the bacon and sausage and set aside. Cut green peppers and red peppers into pieces.

3. Take the oil pan, saute the garlic until fragrant, and fry the cured meat until translucent.

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

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

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

Garlic vermicelli doll dish

Ingredients: 2 baby vegetables, 1 handful of vermicelli, appropriate amount of oil and salt, 1 head of garlic, 2 tablespoons of light soy sauce, 1 teaspoon of chicken stock, method:

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

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

3. Add water to the pot and bring to a boil, add baby vegetables and blanch until soft, remove and cool, squeeze clean water and set aside

4. Heat the oil in the pan, add half of the minced garlic, stir-fry on a low heat until it is slightly yellow and fragrant

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

6. Put half of the vermicelli on the bottom of the plate, put baby vegetables on the vermicelli, put the rest of the vermicelli on top, pour the prepared garlic juice

7. Add water to the steamer and boil, put the plate in, cover the pot, steam for 10 minutes, and stir when eating

Chicken Feet Soup with Peanuts and Eyebrows

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

Method: Wash the eyebrow beans with water and set aside. Peanuts can be soaked and then removed from the clothes. It can cook an attractive milky white soup, but some nutrients will be lost. If the clothes are not removed, the soup will turn brown due to the fading of the peanuts.

Chop the chicken feet in two, and blanch them in boiling water for 1 minute to remove the foam. Ribs are used to enhance the flavor, so just put a few pieces.

After the water in the soup pot is boiled, add chicken feet, pork ribs and sliced ​​ginger. Put the meat in after the water is boiled to make a milky soup.

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

Easy Squirrel Fish

Ingredients: one 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. Dice tomato and pepper for later use

2. Cut the grass carp meat with skin obliquely 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 evenly on the surface of the fish

4. Sprinkle with starch, stick the fish pieces with starch, every gap must be filled, then pick up the fish and shake it, shake out the excess starch, and shake the fish to loosen it

5. Pour cooking oil into the pan, heat the oil pan for 8 minutes, put in the fish pieces and fry until golden brown

Remove the fish pieces from the pan

6. After heating the peanut oil in the pan, add the tomato and a little salt, and fry the tomato until soft. Add water, sugar, soy sauce, and boil the tomatoes, add vinegar and tomato paste, and cook into a sauce. add green chilli

7. Finally, pour the cooked sauce over the fish

Spicy Ginger Duck

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

Method 1. Wash and slice the tender ginger for later use.

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

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

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

5. When the duck meat starts to dry out and turn slightly yellow, add ginger slices and continue to fry.

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

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

8. After the water is dry, it can be taken out of the pot.

Chicken Offal with Green Pepper

Ingredients: 250 grams of chicken gizzards (chicken gizzards), 100 grams of Erjingtiao green pepper rings, 50 grams of red beauty pepper rings, 20 grams of shredded ginger, and 10 grams of fresh 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 with salt and vinegar, and put it in a bowl after being processed by a knife.

2. Heat oil in a pan, add ginger when it is 50% hot, and sauté until fragrant

3. Add the cleaned chicken giblets to the pot and stir-fry, add salt, and stir-fry until the water is dry. Put it on a plate.

4. Put less oil in the pot, when the oil is hot, add shredded green peppers, salt, and stir-fry until the green peppers are white.

5. Put in the offal and stir-fry quickly, add oyster sauce, salt, chicken essence, soy sauce, light soy sauce, pepper oil to taste, and finally serve.

Stir-fried Duck Legs with Green Peppers

Ingredients: five duck legs, optional green pepper, appropriate amount of onion, ginger and garlic;

practice

1. Chop the duck legs into pieces, the size is up to you, put it in a pot of boiling water and blanch it until the duck legs turn white, then pick them up and rinse with clean water.

2. Take the oil pan, put some chili sauce, onion, ginger and garlic after the oil is warmed up, stir fry evenly, put in the duck legs after smelling the aroma of the ingredients, 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 fine in color, add a little sugar and appropriate amount of salt. Stir-fry, pour in the water that has submerged the duck legs.

4. Cover the pot and pour in the green pepper cubes when the water is half boiled. Cook until the green peppers become soft, add monosodium glutamate, scallions, and take out of the pan.

Braised Pork Ribs with Sauce

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

practice

1. Wash the pork ribs and chop into 3 cm long sections. Boil water in a pot, blanch the lower ribs to remove the blood foam, remove and strain the water for later use.

2. Pour an appropriate amount of edible oil (medium heat) into the frying pan. When the oil is hot, pour in soybean paste and stir fry until fragrant. Then add pepper, ginger and garlic and sauté until fragrant, then add the prepared ribs.

3. Continue to stir fry, so that the sauce can evenly coat the ribs. Then pour a large bowl of water, and add the right amount of salt and sugar, a little chicken essence.

4. After the high heat 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. Wait for the soup in the pot to run out, turn on the fire and collect the juice for a while, then you can take it out of the pot and put it on a plate.

Red oil pig ears

Ingredients: Pig ears, cucumber, onion, chili powder, vegetable oil, salt, soy sauce, vinegar

practice

1. Shred pig ears, cucumbers and onions.

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

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

4. Pour the fried red oil on the cut silk and mix well

Shredded eel with pine nuts

Method: 1. Remove the rice field eel and wash it, peel it first and then cut it into sections.

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

3. After the water in the pot is boiled, pass the shredded bamboo shoots and remove them, then pour oil into the pot again, oil the shredded eels until they are cooked, remove and drain the oil.

4. Leave the bottom oil in the pot, add garlic and ginger and sauté until fragrant, add ingredients, add dark soy sauce, sugar, and chicken powder and stir well, then pour in the smooth cooked eel shreds, pine nuts and a little spicy sauce and stir fry, then thicken and fry well, the portion Put it into the pre-prepared puff pastry tart and serve on a plate.

Bean sprouts mixed with gluten

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

Method: 1. Cut gluten into small cubes, soybean sprouts, and spinach leaves and blanch them in boiling water. Shred carrots and dice green peppers.

2. Put all 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 a sauce.

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

Spicy Konjac

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

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

2. Put oil in the pan and heat it up, then add onion, ginger, garlic, and dried red chili to sauté until fragrant, then add a spoonful of bean paste and stir-fry until the red oil comes out.

3. Add the blanched konjac, stir-fry, add an appropriate amount of salt, light soy sauce to taste, add an appropriate amount of water, and simmer for a while. After the water dries up, 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] Pork belly 500g rock sugar 8-10g star anise 2 cinnamon 2 slices fragrant leaves 2 slices green onion 2 segments ginger 6 slices garlic 6 cloves cooking wine 2 tablespoons light soy sauce 1 tablespoon dark soy sauce 1/2 tablespoon oyster sauce 1 tablespoon salt to taste

[Method] 1. Prepare the materials, chop the onion, ginger and garlic, cut the skinned pork belly into two centimeter pieces, 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, put the pork belly in cold water and blanch for three minutes, then remove the cold water

3. Pour a small amount of oil into the pot, add rock sugar over low heat, cook until the rock sugar melts, there are big bubbles, and there is a smell of caramel, put in the meat and stir-fry for color

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

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

white cut meat

[Ingredients] 400 grams of pork belly, 4 slices of ginger, 2 stalks of shallot, 2 spoons of cooking wine, dipping sauce: 2 spoons of soy sauce, 1 spoon of rice vinegar, 1 spoon of chili oil, 1 spoon of garlic, 3 cloves

[Method] 1. Mince the garlic and put it in a bowl, add soy sauce, rice vinegar, and 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 through.

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

Boiled Pork

[Ingredients] 100 grams of lean meat, 200 grams of bean sprouts, 2 spoons of Pixian bean paste, 2 tablespoons of ginger, 5 slices of garlic, some salt, some oyster sauce, 3 spoons of pepper A few grains of chili powder to taste

[Method] 1. Put the bean sprouts in hot water for 30 seconds, break them, remove the bean sprouts, and put them on a plate for later use

2. Slice 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. Ginger and garlic slices, dried chilies, and Sichuan Qingteng peppers are ready

4. Put oil in the pot, when the oil temperature is 3 layers hot, add chili, pepper and saute until fragrant, then put ginger and garlic, red oil watercress, sauté until fragrant

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

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

7. After the pot is cleaned, pour in an appropriate amount of oil, pour the hot oil into the plate after heating, and sprinkle with chopped green onion.

Stir-Fried Shredded Pork with Hot Pepper

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

[Method] 1. Clean the lean meat and cut it into shreds, add cooking wine, cornstarch, light soy sauce, sesame oil and ginger, stir evenly and marinate for 10 minutes

2. Remove the stalks of the hot peppers, clean them and cut them into shreds. Peel the carrots, wash them and cut them into shreds. Cut the shallots into sections for later use.

3. Peel and chop the garlic cloves, cut the ginger into small cubes, and cut the dried pepper into sections for later use

4. Heat the pot and pour in an appropriate amount of oil, put in the marinated shredded pork and stir-fry until the shredded pork changes color, then serve it for later use

5. Wash the pot and heat it up, pour in an appropriate amount of oil, add ginger, garlic cloves, and dried chilies to burst out the fragrance!

6. Pour in the shredded hot peppers, shredded carrots, and scallions and stir fry evenly. Add the shredded pork that has just been served and stir fry for a while

7. Add a few drops of soy sauce and a teaspoon of salt and stir-fry evenly. Add an appropriate amount of chicken powder and stir-fry evenly before serving.