Organize 34 simple recipes and share them. Once you learn them, they will taste amazing. Let’s try to make a few together

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!

Hibiscus Hot and Sour Shrimp

Main ingredients: 250 grams of fresh shrimp, 2 eggs.

seasoning:

Material A: 30 grams of beer, 10 grams of onion and ginger juice

Ingredients B: 10 grams of ginger, 30 grams of green beans, 20 grams of diced ham, 20 grams of diced meat and swallows, 15 grams each of green and red millet

Ingredients C: 2 grams of salt, 5 grams of hot pepper powder, 3 grams of pepper, 6 grams of white vinegar, 5 grams of oyster sauce, 1 gram of soy sauce, 3 grams of steamed fish soy sauce, 3 grams of chicken sauce

practice:

1. Clean the shrimps, soak in material A for 2 minutes, spread out the water, sizing, and the oil is mature; mince the eggs, add water, pour them into a nest-shaped container, and steam them into a half plate of water eggs. Heat the pot, add oil, add ingredient B, add shrimp, season with ingredient C, collect the juice, thicken the sauce, take out the pot and cover it on the steamed egg.

Chopped Pepper Fish Head

Ingredients: 1 fat head fish head (2 catties), Hunan special chopped pepper, 2 grams of salt, 3.5 grams of monosodium glutamate, 1 gram of sugar, 60 grams of salad oil, 10 grams of red oil, 10 grams of ginger, 8 grams of green onion.

practice:

1. Wash the fish head and cut it in half, connect the fish head to the back, chop the soaked red pepper, chop the green onion, mince the ginger, and mince half of the garlic.

2. Then put the fish head in a bowl and apply oil.

3. Sprinkle chopped pepper, minced ginger, salt, tempeh and cooking wine on the fish head.

4. After boiling water in the pot, put the fish head and the bowl into the pot and steam it (it takes about 10 minutes).

5. Spread minced garlic and shallots on the fish head and steam for another minute.

6. After taking out the bowl from the pot, put the wok on the fire and heat the oil until it is 100% hot, scoop it up and pour it on the fish head. Serve.

Stir-fried Dried Leeks

Main ingredients: 250 grams of leeks, 150 grams of dried fragrant, one portion of shredded red pepper, 1 spoon of light soy sauce, 3 grams of edible salt, 2 grams of pepper, 2 grams of chicken essence, and a little sesame oil.

[Production method] 1. Clean the leeks and cut them into sections, dry them and cut them into strips for later use.

2. Put water in the pot, put the fragrant dried into the pot to blanch, remove and set aside.

3. Put a small amount of oil in the pot, sauté the onion, ginger, and garlic until fragrant, put the blanched fragrant dried into the pot and stir-fry, add sliced ​​leeks, shredded red pepper, add edible salt, pepper, chicken essence, and drizzle with sesame oil , Stir-fry a few times out of the pan, put on a plate and eat.

Beer Braised Pork

Appropriate amount of pork belly, a can of beer, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of rock sugar, appropriate amount of dried chili, appropriate amount of ginger, and appropriate amount of garlic

Method 1. Wash the pork belly and cut into your favorite size.

2. Blanch the pork belly in boiling water, wash off the foam and dry it for later use.

3. Slice the ginger, smash the garlic; rinse the cinnamon with water, and cut the dried chili into small pieces.

4. Put oil in the pot, cook until 7 or 8 mature, add ginger and garlic and sauté until fragrant.

5. Then add the pork belly and stir-fry for a while, then add the dried chili and cinnamon and stir-fry together.

6. Stir-fry until the pork belly changes color until it is slightly burnt, then add light soy sauce, dark soy sauce and cooking wine, and stir-fry until it is colored.

7. Then add beer, it is almost the same without meat.

8. After simmering for a while, turn it into a sand pot, add a piece of rock sugar, boil on high heat and simmer on low heat for an hour.

9. After one hour, turn on the fire, slowly collect the juice, and cook until the juice is thick.

Shredded Chicken

Ingredients: chicken breast, cucumber, carrot, peanut, chives, salt, Veda, cold vinegar, sugar, sesame oil, cooking wine, pepper, garlic

Method: 1. Cut the chicken breast from the middle with a knife, wash it and put it into the pot, pour some water, add sliced ​​ginger, green onions, some cooking wine, shred the cucumber, blanch the carrot in hot water and shred it for later use.

2. After the chicken breast is cooked, take it out and let it cool slightly in cold water, tear it into shreds, and put the shredded chicken, cucumber and radish on the plate.

3. Crush the garlic, add the flavored sauce, red chili oil, cold vinegar, sesame oil, sugar, pepper, sesame paste, and salt.

4. Sprinkle the sauce on the shredded chicken, cut the chives into small pieces, mix well and serve.

Slightly Sour Double Crisp

Materials: 300 grams of Suanfang cucumber, 200 grams of Suanfang cucumber. 3 grams of salt, 2 grams of monosodium glutamate, 3 grams of sesame oil, 10 grams of tempeh, and 100 grams of pure lard.

Method 1. Chop the raw materials and set aside.

2. Pour the lard oil into the pot and heat it up, then pour in the fermented soybeans and stir-fry until fragrant.

3. Pour the main ingredients into the pot, stir-fry and season.

4. After frying the main ingredients until fragrant, pour sesame oil over the pan and serve.

Stir-Fried Eggplant with Cowpea and Carob

Main ingredients: 1 eggplant (purple skin, long), 1 bunch of cowpea, 100 grams of minced meat, appropriate amount of carrot (optional)

Accessories: 2 tbsp oyster sauce, 2 tbsp light soy sauce, 1 tbsp sugar, appropriate amount of salt, 1 tbsp garlic, appropriate amount of pepper, appropriate amount of oil

practice

1. Wash cowpea and soak in salt water for half an hour, then cut into long pieces. Drain water. Peel and cut the long eggplant into strips, soak in salt water for ten minutes, and squeeze out the water. (I don't like eggplant skin, so I gave it away, depending on personal preference)

2. The oil temperature is about 40% hot, fry the beans, deep fry until they become wrinkled, remove and filter the oil

3. The oil temperature is 70% hot, pour in the eggplant sticks, and deep-fry until golden. Remove and drain the oil. High temperature eggplant will not absorb oil

4. Add base oil to the wok, stir-fry the minced meat to change color, add minced garlic. Stir out the aroma

5. Add beans and eggplant. I added some shredded carrots for garnish. Add salt, pepper, sugar, oyster sauce, stir fry evenly, and finally pour in light soy sauce. Add red pepper. Turn it over twice

Kelp salad

Material: shredded kelp, ginger, garlic, salt, oil, monosodium glutamate, soy sauce, vinegar, millet pepper

Method: 1. Chop ginger, garlic, and millet pepper (1:1:1) and set aside.

2. Boil the shredded kelp in water for about 10 minutes, remove it from cold water and set aside.

3. Put soy sauce, vinegar, salt, monosodium glutamate, and sugar in a bowl. Here I use 800 grams of shredded kelp. Use three tablespoons each of light soy sauce and vinegar, and 2/3 tablespoons each of salt, monosodium glutamate, and sugar.

4. Pour the seasoning prepared in the previous step into the kelp, put the ginger and garlic on the kelp, heat the pan with oil, after the oil boils, turn off the heat, add the millet pepper and fry until fragrant, pour the chili oil on the kelp shreds superior.

5. Just stir it. I like to eat it cold, so I served it in the refrigerator overnight. It tastes better!

Fried Pork with Bitter Gourd

Ingredients: 1 bitter gourd; 100 grams of pork tenderloin; 3 grams of salt; 10 grams of cooking wine; 10 grams of starch; 15 grams of edible oil;

practice:

1. After buying the bitter gourd, soak it in clean water, and then use a brush to clean the surface. Cut the bitter gourd in half, scrape off the pulp with a spoon, and scrape off the white part inside as much as possible.

2. Cut into thin slices, sprinkle with a spoonful of salt, knead evenly with your hands, and let it stand for about 15 minutes.

3. Cut the pork tenderloin into slices, add cooking wine, a little salt and dry starch, knead evenly with your hands, and let it stand. Rinse the salted bitter gourd with clean water and drain. Before the meat slices are put into the pan, pour some cooking oil and mix well, so that they will not stick together when they are put into the oil pan.

4. Take out the oil pan, slide the meat slices with chopsticks, and put them aside when the meat turns white. Stir-fry the bitter gourd slices with the remaining oil in the pan for about two minutes until the bitter gourd is soft (if you like the crispy texture, stir-fry a few times)

5. Pour in the oily and cooked meat slices just now, stir fry for a while, add salt and then take out of the pan.

Braised pork blood with minced meat and pepper

Ingredients: pig blood, minced meat, pepper, onion and ginger, vinegar, cooking wine, soy sauce, sugar, salt

Method 1. Wash the pepper and cut into pieces, cut the pig blood into slices, blanch the pig blood and drain.

2. Put the oil in the pot and heat it up, add the onion and ginger and sauté until fragrant, add minced meat and stir-fry, add a few drops of vinegar, stir-fry until the color changes, add cooking wine, soy sauce and sugar, stir-fry evenly, add warm water and salt and bring to a boil.

3. Add the blanched pig's blood. Turn to low heat and simmer until the soup is thickened, add thin gravy, add hot pepper and stir-fry evenly.

Fried Shredded Pork with Dried Fungus and Tofu

1. Soak the fungus in advance and wash it, and rinse the dried tofu with water;

2. Shred the fungus and dried tofu;

3. Shred the meat and slice the garlic;

4. Pour oil into the frying pan, add the meat and stir fry;

5. Add sliced ​​garlic and stir-fry until the garlic is fragrant;

6. Pour in soy sauce;

7. Pour in the dried tofu and fungus and stir-fry, stir-fry a few times and add a small amount of water;

8. Add salt and continue to stir fry a few times;

9. Add chicken essence to enhance the flavor before serving.

Tiger green pepper

1. Ingredients preparation;

2. No need to add oil, put the green peppers into the pot and flatten them, set aside;

3. Add an appropriate amount of edible oil, add minced garlic and shredded ginger to the hot oil and stir-fry until fragrant, then pour in green peppers and stir-fry;

4. Pour in the adjusted sauce and continue to stir-fry. After the sauce is collected, it can be cooked!

Pumpkin Stew with Potatoes

1. Prepare ingredients, cut pumpkin and potatoes;

2. Put an appropriate amount of oil in the pot. After the oil is boiled, put the pumpkin and potatoes into the pot and stir fry evenly;

3. Sprinkle with pepper and stir well, then add water to submerge the pumpkin and potatoes;

4. First, turn to high heat, turn to medium and low heat and simmer until the soup in the pot is almost dry, then add salt and chicken essence.

Fermented Beancurd Chicken

Main ingredients: 2 chicken legs, 2 pieces of red fermented bean curd, 20 grams of fermented bean curd juice, half a green pepper, half a red pepper, 2 half green onions, appropriate amount of starch, appropriate amount of oil

Method: 1. Boneless and skinless chicken legs

2. After dicing the chicken thigh, add the mashed fermented bean curd and fermented bean curd juice, mix well and marinate for 1 hour until tasty

3. Cut green and red peppers into small pieces; cut green onions into sections

4. Dip the marinated diced chicken with a thin layer of starch,

5. Fry in an oil pan until golden, remove and drain the oil;

6. Leave a little base oil in the pot, add green and red peppers and scallions and fry until fragrant;

7. Pour in the chicken pieces and stir well.

refreshing tofu

Ingredients: 1/2 box of tofu, a little green onion, a little bonito flakes, 1 tbsp soy sauce, 1 tbsp black sesame oil.

Method: 1. Pour the tofu into a plate, rinse with ice water and set aside.

2. First cut the green onions into chopped green onions.

3. Sprinkle bonito flakes and scallions on top of the tofu, and drizzle with soy sauce.

Fried Pork Liver

Method: 1. Rinse 500 grams of pork liver to remove the blood, change the knife into willow leaves, rinse it with clean water, remove it and dry it with a towel, put it in a basin, add 10 grams of monosodium glutamate, 2 grams of sugar, green onion, ginger 4 grams each of slices and pepper noodles, 8 grams of cooking wine, and mix well, and finally sprinkle 10 grams of cornstarch and mix well.

2. Slice the pork belly, cut 100 grams of garlic moss into sections, and cut the soaked hot pepper into sections.

3. Put 1 kg of rapeseed oil in the pot and heat it to 60% heat, add the pork liver and stir-fry until it changes color, remove and control the oil.

4. Heat up the bottom oil in the pot, add the pork belly and stir-fry until fragrant, add 15 grams of ginger slices, 10 grams of garlic slices, 10 grams of pickled pepper rings, sauté garlic moss, millet peppercorns until fragrant, add pork liver and stir well, add 5 grams of chicken essence , 6 grams each of soy sauce and balsamic vinegar to taste, and serve.

Burst quicksand sweet and sour pork

Ingredients: 280 grams of peeled pork belly (whole piece), 50 grams of pineapple chunks, and a little fresh fruit.

Seasoning: 180 grams of sweet and sour sauce, 350 grams of crispy paste, 1000 ml of salad oil, and appropriate amount of starch.

Production: 1. First make the quicksand filling. Steam the salted duck egg yolk in a steamer, take it out and press it with a knife into fine minced meat, add light cream, cooked pumpkin minced meat, sugar, butter (chopped or minced) and salt, mix and stir evenly. Then take a stainless steel plate of a suitable size, put the mixed quicksand stuffing into it, and smooth the surface, put it in the refrigerator, and wait for it to solidify into a block to become quicksand stuffing. Then use a knife to cut into small pieces each weighing about 15 grams, and pinch them into balls with your hands for later use.

2. Put the pork belly in the refrigerator for quick freezing, take it out after it is frozen hard, use a flaker to plan a thin slice about 18 cm long and about 4 cm wide, spread it on the chopping board, put quicksand stuffing balls on one end of the meat slice, and roll it up into a gurgling The meat is uncooked, all rolled up and then patted with starch one by one, and the crispy skin is evenly battered.

3. Put the salad oil in the pot, and when it is 60% hot, add the raw sweet and sour pork one by one, dip and deep-fry it on low heat to set the shape, remove it, and when the oil temperature rises to 70% hot, fry it again until the surface is golden, crispy and cooked. Remove and drain the oil; in addition, blanch the pineapple pieces in water, remove and drain for later use.

4. Put the bottom oil in the pot, put the sweet and sour sauce to heat up and make it fragrant, thicken the cornstarch, add the deep-fried sweet and sour pork and pineapple pieces and stir-fry quickly, take it out of the pot, put it on a plate, garnish with fresh fruit pieces and serve.

Quicksand filling:

100 grams of salted duck egg yolk, 30 grams of light cream, 30 grams of cooked pumpkin puree, 45 grams of sugar, 2 grams of salt, and 45 grams of butter.

Red Wine Lemon-Based Wrapped Shrimp

Method: 1. Heat the lemon with hot water, the purpose is to produce more juice, cut the heated lemon into pieces, and squeeze the lemon juice with a juicer

2. Mix lemon juice, red wine, sugar, and white vinegar and heat until fully blended for later use

3. Peel the prawns and leave the tails, add salt, monosodium glutamate, green onions, ginger, and cooking wine to marinate the prawns for 30 minutes

4. Put the marinated prawns in a 40% hot oil pan and deep-fry until they turn red. Remove the fried prawns and pour over the red wine lemon sauce!

Celery Shrimp

Method: 1. Wash the celery with water, then cut into slices, then make a plate of hot water and pour some salt

2. Put the shrimp in and take it out, rinse it with cold water.

3. Put the processed ingredients together, add appropriate amount of seasoning, stir and serve.

Fish-flavored eggplant

Main ingredients: three long eggplants, one pickled pepper, onion, ginger, one piece of minced garlic, 1 spoon of dark soy sauce, 2 spoons of vinegar, 3 grams of salt, 3 grams of sugar, 2 grams of chicken stock, 2 grams of pepper, 2 spoons of sesame oil , a small shallot...

【Production Method】

1. Clean and cut the eggplant into pieces, and cut the pickled peppers into fine pieces for later use.

2. Prepare a small bowl, adjust the fish sauce, put vinegar, dark soy sauce, pepper, salt, chicken essence, and sugar into the bowl, stir well and set aside.

3. Put oil in the pot, when the oil temperature is 60% hot, put the eggplant in the pot and fry for 3~5 minutes, then remove and set aside.

4. Put oil in the pot, sauté the green onion, ginger, and garlic until fragrant, add minced pickled peppers and tempeh and stir-fry until fragrant, pour the oiled eggplant into the pot, add the prepared fish sauce and stir-fry a few times, Sprinkle some chives, drizzle some sesame oil, take out of the pan and serve.

Pork trotters with sweet and sour sauce

Ingredients: Two pig's trotters, 200 grams of ginger, 120 grams of rock sugar, 150 grams of black vinegar, appropriate amount of salt, appropriate amount of water starch

Wash the ginger, cut into large slices, and pat loose with a meat hammer. Boil water in a pot and blanch the pork knuckle.

Take out the blanched trotters, put the trotters and ginger slices into the pressure cooker, sprinkle with rock sugar, pour in black vinegar, and use the function of "tendons, beans" to cook and stew.

After stewing, pour out the soup, put it in a wok, add a little salt, water and starch and stir well. Pour in the stewed pork knuckle, stir fry evenly, coat with juice, then turn off the fire and put on a plate

Stir-Fried Tofu with Cashew Nuts

Ingredients: 12 scallops, 4 Japanese tofu, 1 lettuce, 50 grams of cashew nuts, 1 red pepper, 1 egg, appropriate amount of cornstarch, 1 slice of ginger, 1 teaspoon of cooking wine, 1/3 each of salt, sugar, and pepper teaspoon

practice:

1. Wash and drain the scallops from the scallops, cut the red pepper into circles for later use; cut the Japanese tofu from 1/3, and cut 1 piece into 3 sections, a total of 12 sections; wash the lettuce and drain the water; put the scallops Put the marinade and marinate for 15 minutes; beat the eggs, then put the Japanese tofu into the egg liquid, and then put it into a bowl filled with starch and dip it in starch

2. Put the oil in the pot, when it is heated to 30 degrees, put in the Japanese tofu, fry the tofu until golden, remove it, drain the oil and set aside

3. Heat up the oil in another pan, deep-fry the cashew nuts in the pan, fry slowly over low heat until yellow, remove and set aside

4. Put the oil in another pan, add the shellfish and red pepper, add the fried tofu, thicken the sauce, add the fried cashew nuts, mix well and put it on a plate

5. Put the water in another pot and boil it, add a teaspoon of salt and a few drops of oil, then put the lettuce into the water for 10 seconds, put it in the cold river immediately, drain the water, and put the rest of the lettuce in cold water, drain the water and set aside Garnish with orchids, cilantro and cherry tomato cut rabbits and serve 'House of Gold and Silver' on lettuce

Pleurotus eryngii with minced meat in oyster sauce

Ingredients: 2 Pleurotus eryngii mushrooms, 100 grams of pork, appropriate amount of oil, 1 segment of green onion, 2 slices of ginger, 2 cloves of garlic, 1/2 tablespoon of cooking wine, 1/2 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, water Appropriate amount of starch,

practice:

1. Cut the Pleurotus eryngii into slices first, and then into strips as thick as chopsticks

2. Mince the pork, shred the onion and ginger, slice the garlic, add 1/3 bowl of water to the bowl, then add 1/2 tablespoon of starch, dark soy sauce, light soy sauce, oyster sauce, stir well, and make a sauce for thickening

3. Add water to the pot and bring to a boil, add Pleurotus eryngii and blanch in water, blanch the Pleurotus eryngii until soft, remove and control the water for later use

4. Heat the oil in the pan, add the onion, ginger, and garlic until fragrant, then add the minced meat and stir-fry until the color turns white

5. Add Pleurotus eryngii and stir-fry evenly, pour in the prepared juice to thicken, stir-fry evenly on high heat, heat until the soup becomes thick, and the juice is wrapped on the Pleurotus eryngii, turn off the heat, and put it on a plate can

Garlic Fried Pork Ribs

Ingredients: 1 bag of pork ribs, 3 slices of ginger, 1 section of green onion, 1 head of garlic, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, 2 tablespoons of starch, 1 bag of bread crumbs

Method: 1. Chop the ribs into small pieces, wash and drain the water, put cooking wine and light soy sauce into the plate and stir well, then add the scattered garlic (a small amount), ginger, green onion, and cover with plastic wrap Seal and marinate for 4 hours.

2. Pour in the dry starch and stir evenly, so that each rib is evenly coated with a layer of starch.

3. Pour oil into the pot, heat it up on high heat, put in the ribs when the oil is 80% hot, fry for 20 seconds, change to medium and low heat and continue to fry for about 2-3 minutes, remove and drain the oil.

4. Put a little oil in the wok, change to low heat, add bread crumbs and the remaining garlic and fry until golden brown and fragrant, then add pork ribs, salt and sugar, then add spicy peanuts and stir fry for 1 minute.

Stir-Fried Porcini Mushrooms with Bacon

Ingredients: bacon, pork belly mushroom, ginger and onion water, green and red peppers, onions, hoisin sauce, pork rib sauce, claypot sauce, monosodium glutamate, sesame oil, chicken essence, monosodium glutamate

Method: 1. Slice the bacon, marinate with ginger and onion water, chicken essence and monosodium glutamate for 10 minutes, deep-fry in an oil pan until the color is golden, remove and drain the oil.

2. Slice the pork belly mushrooms, put oil in the oil pan, remove and drain the oil. Hoisin sauce, pork rib sauce and claypot sauce are combined to make a sauce.

3. Leave the bottom oil in the pot, add bacon slices and pork belly mushroom slices and stir-fry, add green and red pepper knots, onion pieces and sauce and fry until fragrant, add chicken essence, monosodium glutamate and sesame oil, and stir well.

Stir-Fried Edamame and Pumpkin Vine

Prepare ingredients: 1 pumpkin vine, 1 edamame, 1 small butterfly, a few garlic, 2 red peppers

Prepare seasoning: salt, chicken essence, vegetable oil

The method is as follows: 1. Prepare a pumpkin vine, peel off the old skin with fluff on the outside, and break it into uniform long sections, so that you don’t need to cut it again. Rinse it with clean water and drain it for later use.

2. When processing the pumpkin vines, the leaves are basically thrown away, but the young leaves on the top can be kept for eating.

3. Prepare 1 small butterfly edamame, wash it clean, drain the water for later use; you don’t need too much edamame, and pumpkin vines should be the main ingredient; with edamame, the ingredients are rich and the nutrition is more comprehensive.

4. Prepare a few grains of garlic, peel and wash and chop into minced garlic for later use; 2 red peppers, wash and cut into pepper rings for later use. Heat the frying pan, add vegetable oil, the amount of oil can be a little more, pour in the processed edamame, and fry slowly on low heat.

5. Fry until the skin of the edamame is wrinkled and the color is slightly yellow. At this time, the edamame is basically cooked; shovel the edamame aside, put in the minced garlic and chili rings to burst out the fragrance.

6. After the aroma of garlic comes out, pour in the treated pumpkin vines, and stir-fry a few times quickly on high heat. Stir-fry until the pumpkin vines become soft and wilted slightly, add appropriate amount of salt and chicken essence to taste, stir-fry evenly, then turn off the heat, put it on a plate and take it out of the pan.

Onion Beef

Ingredients: one onion, beef, butter, oyster sauce, sugar, salt, light soy sauce, dark soy sauce, cooking wine, cornstarch powder, chicken powder

Method 1. Cut the beef into strips, add cooking wine, salt, chicken powder, oyster sauce, light soy sauce, cornstarch, marinate evenly, and cut the onion into strips for later use.

2. Heat up the pan, spread the butter slices evenly on the bottom of the pan, add the onion and stir-fry until the onion is soft, add the beef and quickly stir-fry, add sugar, chicken powder, salt, and light soy sauce to taste and serve.

Pumpkin Bran Porridge

Ingredients: 250 grams of tender pumpkin, 50 grams of wheat bran, and 50 grams of corn.

Method: Wash the pumpkin and cut into small pieces, add water to cook until half mature, add washed corn, add wheat bran after boiling. Mix well and cook until the corn is cooked.

Hawthorn pear porridge

Efficacy: invigorating the spleen and moistening the lungs, moisturizing the skin and nourishing the skin

Ingredients: 20 grams of hawthorn, 30 grams of pear, 20 grams of pumpkin, 40 grams of rice porridge

Method : 1. Peel the hawthorn and remove the seeds

2. Cut the hawthorn into small cubes, Sydney into small cubes, and pumpkin into small cubes

3. Pour diced pumpkin, diced pear, diced hawthorn, and washed porridge into the pot

4. Pour in 700ml of water and boil for 35 minutes

5. Appetizing hawthorn pear porridge is ready

Lemon Crisp

Ingredients: 300 grams of pork tenderloin; 1 egg; 3 grams of pepper; 1 lemon; 3 tablespoons of tomato sauce; 30 grams of starch; 3 tablespoons of sugar; 5 grams of salt; a spoonful of dark soy sauce; appropriate amount of oil

1. Material preparation, cut pork tenderloin or plum meat into pieces, not too thick.

Squeeze out the lemon juice from half of the lemon, and put the other half on the plate or use it as you like

Adjust a small bowl of water starch for later use.

2. Add an appropriate amount of salt, a large spoonful of sugar, a spoonful of cooking wine, two spoonfuls of water, and an appropriate amount of pepper to the meat, and marinate for a while.

3. Beat in an egg and stir well.

4. Add starch in batches, the amount of starch should be stirred evenly, and the egg liquid slurry cannot be seen wrapped on the meat.

5. Heat the oil on medium heat, the oil temperature is about 50% hot, just poke a chopstick and the bubbles will start to fry the meat.

6. Put the meat down and break it up with something to prevent them from sticking together.

7. Fry until golden brown and set aside.

8. Put oil in a hot pan, add a small bowl of water starch, three tablespoons of tomato sauce (about 30 grams), two spoons of sugar, one spoon of dark soy sauce, and lemon juice of half a lemon, and cook until the soup is thick. Fried meat.

9. Stir fry evenly to get out of the pot.

10. Cut the other half of the lemon in half, slice and place on a plate, let’s start

Cucumber Pork Bone Soup

Materials: 1 pound of cucumbers (preferably old cucumbers), 2 taels of barley, 1 pound of pork bones, and 5 candied dates.

practice:

1. Wash the pork bones, cut into pieces, and splash in water.

2. Wash the other materials and set aside, cut the cucumber into pieces.

3. Bring the water to a boil, add all the above ingredients, cook on high heat for ten minutes, then simmer for two and a half hours, add seasonings and serve.

Slippery meat

Ingredients: pork tenderloin, green and red peppers, refined salt, soy sauce, oyster sauce, cooking wine, white vinegar, sugar, cornstarch, potato starch.

practice:

1. Cut the pork tenderloin into pieces, wash it twice in clean water to remove the blood, dry it and put it in a basin, add a little refined salt, mix well with cooking wine and marinate for ten minutes.

2. Slowly add water to the potato starch, stir it into a starch paste thicker than yogurt, pour it into the meat and mix it evenly with your hands.

3. Cut the green and red peppers into diamond-shaped pieces, cut the onion, ginger and garlic as shown in the picture and set aside.

4. Add the sauce, a little refined salt, a spoonful of Yipin fresh soy sauce, a spoonful of oyster sauce, a spoonful of cooking wine, half a spoonful of white vinegar, a spoonful of sugar, two tablespoons of water and an appropriate amount of cornstarch, stir well and set aside.

5. Heat the oil in a pan. When the oil temperature is 70% to 80% hot, add the meat pieces one by one and start frying. After frying until light yellow and set, remove it.

6. When the oil temperature rises to 80% to 90% hot, fry it again, remove and control the oil when it is golden and crisp.

7. Leave the bottom oil in the pot and add the onion, ginger and garlic and stir-fry until fragrant.

8. Add the green and red peppers and stir-fry, then add the meat and stir-fry a few times.

9. Pour in the blended sauce, stir-fry evenly and serve.

Stir-fried Beef with Cucumber

Ingredients: beef, cucumber, ginger, garlic, pepper, salt, cooking wine, soy sauce, soy sauce.

Method: 1. Shred the beef and marinate it with cooking wine, soy sauce, light soy sauce and salt for half an hour.

2. Shred cucumber, shred pepper, shred ginger, and chop garlic.

3. Heat up the oil pan, sauté the ginger until fragrant, then add the chili and stir-fry for a while.

4. Put the shredded beef in the pan and stir-fry quickly, stir-fry, and stir-fry evenly.

5. After frying for a while and changing the color, immediately pour in the shredded cucumber, then add the garlic leaves, add a little light soy sauce to taste, and then you can take it out of the pan.

Stir-Fried Shredded Pork with Celery

Preparation of ingredients and seasonings: celery, shredded pork, black fungus, carrots, cooking wine, soy sauce, salt, sugar, starch, pepper.

Cooking method: 1. Wash and shred the lean meat, add cooking wine, light soy sauce, salt, sugar, starch, and pepper and marinate for 20 minutes.

2. Wash the celery, cut off the remaining leaves, shred the carrot, soak the black fungus in water, and shred.

3. Stir-fry the shredded pork in hot oil in a hot pan.

4. Dice the garlic and ginger, put it in a hot pan with cold oil, saute until fragrant, add carrots and black fungus and stir fry, after a while, add celery and shredded pork and continue to stir fry, add light soy sauce and salt, season and serve.

Lotus Root Pork Bone Soup

Preparation of ingredients and seasonings: fan bone, dried octopus, carrot, lotus root, red bean, peanut, tangerine peel, candied dates, ginger.

Cooking steps: 1. Select the good fan bones, add an appropriate amount of water to the soup pot, put the washed fan bones into the heat and boil, remove and rinse with clean water for later use.

2. Wash and peel carrots and lotus roots, cut into pieces and set aside.

3. Add red beans, peanuts, tangerine peel, candied dates, ginger, carrots, dried octopus, and fan bones into the stew pot, fill up the water at one time, and then cook slowly over low heat for two hours to produce a strong flavor. Such a bowl of fragrant hot soup is also the deepest nostalgia.

Stir-Fried Broad Beans with Garlic

Ingredients: 300g of garlic, 100g of peeled broad beans, 80g of sweet red pepper, appropriate amount of salt, appropriate amount of garlic, appropriate amount of starch

practice:

1. Cut the garlic into sections, peel off the outer coat of the broad beans, blanch them in boiling water, remove and drain the water for later use;

2. Chop the garlic and cut the red bell pepper into diamond-shaped slices for later use;

3. Put a little oil in the pot, sauté the garlic and bell peppers until fragrant;

4. After sautéing the auxiliary ingredients, add the blanched garlic and broad beans, stir fry a few times on high heat, and add an appropriate amount of salt;

5. When it comes out of the pot, pour in an appropriate amount of wet starch and mix well to get out of the pot

Fish-flavored eggplant

Ingredients: eggplant, bean paste, soy sauce, ginger, garlic, white sugar, shallot, vinegar

Method: 1. Break and wash the eggplant;

2. Ginger and garlic are finely chopped;

3. Cut the eggplant obliquely with a knife, cut to one-third, and in the opposite direction, cut into a grid shape. Turn the eggplant over and cut the grid on the back;

4. Heat up a pan, pour oil, and put the eggplant in;

5. Fry both sides until soft, then scrape the eggplant to the edge of the pan;

6. Take a small bowl, one spoonful of light soy sauce, two spoonfuls of vinegar, two spoonfuls of sugar, and a little water into the bowl;

7. Plane the fried eggplant to the side, add minced green onion, garlic and ginger, and stir-fry the bean paste until fragrant;

8. Pour in the fish sauce. Boil the soup until thick, and turn off the heat.

Kung Pao King Oyster Mushroom

Ingredients: King oyster mushrooms, green red peppers, peanuts, green onions, ginger, soy sauce, dark soy sauce, vinegar, white sugar, cooking wine, bean paste, chicken essence, water starch

practice

1. Wash and cut Pleurotus eryngii into cubes, remove the seeds from the green and red peppers, and cut them into small pieces

2. One spoon of light soy sauce, one spoon of dark soy sauce, one spoon of sugar, half spoon of vinegar, two spoons of cooking wine, half spoon of bean paste sauce for use

3. Wash the peanuts and absorb the surface moisture with a kitchen towel. Heat the pan, put oil, fry the peanuts over low heat until the skin turns dark, then remove

4. Fry the ginger and spring onions in the oil in the pan, remove and discard

5. Stir-fry Pleurotus eryngii over medium heat. After two minutes of frying, the Pleurotus eryngii will come out of water. Stir-fry until the water slowly dries up. You can fry it patiently for a while

6. Pour the sauce that has just been adjusted into the pot, add the green and red peppers and stir-fry for a while

Hot Pork Liver

Ingredients: 250 grams of pork liver; 100 grams of onions (or green peppers, magnolia slices, etc.); 20 grams of red peppers (or red peppers); 5 grams of ginger; 10 grams of garlic; 10 grams of soaked red peppers; appropriate amount of salt; 1 teaspoon of cooking wine (5m); 1 tbsp starch (15ml); 3 tbsp oil (45ml); 1.5 tbsp broth or water (25ml); 1 tsp soy sauce (5ml); 1/2 tsp sugar (3ml)

practice:

1. Cut the onion into thin strips, remove the stems and seeds of the red pepper and cut into thin strips, cut the ginger into thin strips, cut the garlic into slices, soak it in red, and cut the peppers into thin strips.

2. Slice the pork liver, mix it with 2 teaspoons (10ml) of starch, soy sauce, cooking wine and marinate for 10 minutes. Mix 1 teaspoon (5ml) of starch, salt, sugar, and broth to make a sauce for later use.

3. Heat the wok, add oil, add pork liver and fry the color change 5. Add soaked red pepper, shredded ginger and garlic slices and fry until fragrant, add shredded onion and stir well, pour in the gravy, stir well and serve pot.

Stir-fried Vegetarian Vegetables

Materials: snow peas, carrots, Chinese cabbage, fungus, bamboo shoots, golden needles, mushrooms.

practice

1. First soak the fungus, bamboo shoots, golden needles, and mushrooms in water. Note that the bamboo shoots and golden needles should be soaked in advance, and the water should be changed frequently to remove the yellow gas.

2. Dry the dried fungus, bamboo shoots, golden needles and shiitake mushrooms in the pot first, and then put them up;

3. Take the wok, put the oil in the wok, put a few slices of ginger, enlarge the cabbage and carrot, and stir fry until the cabbage is basically cooked;

4. Pour in the fungus, bamboo shoots, golden needles, mushrooms and snow peas, and make a few rounds;

5. Add refined salt, sugar and appropriate amount of pepper noodles, add half a bowl of water and cover the pot for a while, pour in a teaspoon of cooking wine, stir evenly, and serve on the pot.