Organize 41 recommended dishes, familiar home-cooked tastes are always delicious, let’s try a few dishes at home

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!

Steamed Seaweed with Hairtail

Ingredients: Hairtail, Chinese sausage, shredded kelp, red pepper, garlic, bean paste, steamed fish with soy sauce, cooking wine, sugar

Practice: 1. Wash the hairtail, cut into sections, make a few cuts on each side, and chop the sausage, red pepper, and garlic separately.

2. Mix diced Chinese sausage, crushed red pepper and minced garlic, add bean paste, then add steamed fish with soy sauce, cooking wine and sugar and mix well.

3. Pour a little water into the cooking box, add a steam curtain, and spread a layer of kelp.

4. Put the octopus on the kelp silk and arrange it neatly.

5. Pour the marinated ingredients evenly on the octopus.

6. Cover the box, put it in the microwave oven, 300W firepower, and heat for 12 minutes.

Tomato Squid Stew with Potatoes

Ingredients: squid flower, tomato, potato, onion, fresh mushroom, white vinegar, white pepper, salt, tomato sauce, oil

Method 1. Peel the potatoes, cut them into small pieces, and soak them in water for later use.

2. Wash the fresh shiitake mushrooms and cut them into small pieces for later use. Wash the onions and cut them into shreds for later use.

3. Wash the tomatoes, cut into small pieces for later use, and freeze the squid flower with water for later use.

4. Add a little oil to the hot wok, fry the onion until fragrant, then put the squid flower in the wok, stir fry for half a minute, then set aside.

5. Heat oil in another pot, put the tomato cubes in the pot, stir fry until water comes out, and add a spoonful of tomato sauce to enhance the taste.

6. Put the potato cubes and mushrooms into the pot, add water to cover all the ingredients, cover the pot, and simmer for 10 minutes on high heat.

7. After simmering for 10 minutes, open the lid, put the fried squid flower and onion in the pot, stir fry until delicious.

8. Add a spoonful of white vinegar, an appropriate amount of white pepper, a little salt, mix well and serve.

Mushroom Soup

Material: fresh shiitake mushrooms, enoki mushrooms, willow pine mushrooms, mushrooms, king oyster mushrooms, broccoli, vegetable stock, salt

practice:

1. Remove the stems of fresh shiitake mushrooms and enoki mushrooms, wash and drain, and slice the fresh shiitake mushrooms. Wash and drain willow pine mushrooms and king oyster mushrooms, tear them into long strips.

2. Wash and drain the mushrooms, cut in half. Blanch broccoli in boiling water until emerald green, pour over ice water, remove and drain.

3. Pour the vegetable stock into the pot, add all the mushrooms, bring to a boil over high heat, simmer for 10 minutes, add broccoli, and season with salt.

Roasted Chicken with Lettuce

Practice 1. Wash the whole chicken and cut it into small pieces, blanch and remove the water to control the water for later use

2. Heat oil in a hot pan, add chicken pieces after the oil is hot, fry over low heat to dry the water

3. Add ginger slices, stir-fry Pixian bean paste until red oil comes out, stir well with cooking wine

4. Add boiling water that has not covered the chicken pieces. Add salt, sugar, and a little soy sauce to taste, cover, and simmer for about 25 minutes

5. Peel lettuce and cut into hob blocks

6. Add the lettuce to the chicken pieces and fry for a while, then sprinkle with pepper powder and heat up to dry the juice.

fish coriander flower

Ingredients: cauliflower, pork belly, ginger and garlic, Pixian bean paste, pepper water, soy sauce, sugar

practice:

1. Wash and break the cauliflower into small pieces, cut the pork belly into large slices, chop the ginger and garlic, and chop the Pixian bean paste.

2. When the oil is warm in the hot pot, add the fried pork cutlets and spit the oil. Add the red oil with bean paste chili sauce in Pi County, then add the ginger and garlic until fragrant, add soy sauce, pepper water, sugar, and stir fry.

3. Stir-fry the broken small cauliflower, pay attention to stir-fry, be sure to fire.

4. See that the cauliflower is very dry when stir-frying. Pour a little hot water along the side of the pot. Note that the cauliflower is not easy to be cooked at this time. Stir fry until the flower is soft and green, and add salt when it is almost cooked.

5. See that the soup in the spoon is fully eaten by the cauliflower, colored and softened. Pour the sauce, sesame oil, and a little vinegar along the side of the pot, and the pot is out!

Straw meat

Cut the pork belly into 12 x 6 x 1 cm rectangular slices, and tie the pork belly in a circle with straw.

practice:

1. Fry the fried pork belly in 50% hot salad oil for 15 seconds.

2. Put 10kg of pork belly in the pot, add 3 bottles of 3-year-old Guyue Longshan Huadiao wine, 2 bottles of beer, 1 bottle of light soy sauce, southern milk juice, Tianyi Yipin fresh, 1.3kg of rock sugar, 300g of red yeast rice powder (if stewed) For a long time, you can put 250 grams), 1/4 bottle of dark soy sauce, add water to cover the pork belly, cover and cook for 45 minutes.

3. When leaving the dish, heat the slate, put 30 grams of onion rings on it, put 1 kilogram of the stewed pork belly on the slate, put 100 grams of the original stewed meat into the pot and heat it, and wet the starch with 10 grams to thicken it. Pour it on the pork belly and sprinkle 3 grams of chopped green onion.

Fried fungus with cabbage and pork

Ingredients: 3 slices of cabbage, 100 grams of pork (thin), 10 grams of black fungus, 1 red pepper, 1 tsp corn starch, appropriate amount of water starch, 1 tbsp salad oil, 1/8 tsp salt, 1/4 chicken essence 1 teaspoon, 1 teaspoon ginger, 3 cloves garlic, 1 tablespoon soy sauce, 1 tablespoon water, 1 tablespoon chili sauce, 1/2 teaspoon white sugar.

Practice: 1. Cut the lean pork into thin slices, separate the leaves and stems of Chinese cabbage into small pieces, tear the fungus into small pieces, shred the red pepper, chop the ginger into minced pieces, and slice the garlic.

2. Stir the pork lean meat with marinade seasoning evenly, add about 1-2 tablespoons of water in batches and stir each time until no water can be seen. Leave to marinate for 10 minutes.

3. Put about 2 tablespoons of oil in the pot, heat it to 30% hot, add pork lean meat, and cut open with chopsticks.

4. Stir fry until the lean pork meat 8 is mature, add red oil chili sauce or chili powder and stir fry until fragrant, and set aside with meat and oil.

5. Rinse the pot, add a little oil, add minced garlic and garlic slices in cold oil and fry until fragrant.

6. Add in the fine fungus, cabbage sticks and red pepper shreds, stir fry until the cabbage sticks become soft.

7. Finally, add cabbage leaves, salt, chicken essence, and sugar.

8. Stir fry until the cabbage leaves become soft, add the fried pork slices and oil.

9. After stirring evenly, add water starch to thicken and thicken.

Spicy squid whiskers

Materials: 300 grams of squid whiskers; 10 garlic sprouts; 5-6 dried red peppers; 10 grams of green onions; 10 grams of ginger; 50 grams of cornstarch; 10 grams of flour; appropriate amount of water; a little cooking oil; 8 grams of soy sauce; 3 grams of sugar ; 6 grams of cooking wine; a little salt;

Practice 1. After washing the garlic sprouts, put them on the chopping board to control the excess water, and then cut them into 3cm long sections with a knife. Soak dried red peppers in clean hot water for 10-15 minutes. Use scissors to cut the soaked peppers into 1cm wide pieces. Slice the onion and ginger into slices.

2. In a large bowl, pour cornstarch, flour and a pinch of salt. Pour in enough water and mix well until the batter is mushy. Wash the squid whiskers, cut them into 5cm-long pieces, and set them aside to control moisture.

Put the squid whiskers in the batter prepared in step 6, and fry them in the oil when the oil is hot.

3. After the batter on the surface of the squid whiskers is set, turn off the heat, remove and filter the oil. Leave the base oil in the pan, add the onion ginger and chili and stir-fry until fragrant. Pour in the garlic sprouts, stir-fry briefly and season with salt. Finally, pour in the fried squid whiskers in step 9.

Stir fry for a few times and then turn off the heat, and the spicy and crispy squid whiskers will be out of the pan!

Sauteed Almonds with Celery

Materials: 200 grams of celery, 100 grams of almonds, and a little carrot. Clear soup, garlic juice, salt, monosodium glutamate, vegetable oil.

Practice 1. After tearing off the old tendons of the celery, cut into small cubes; wash the almonds and set aside; wash the carrots and cut them into small cubes.

2. Put the diced celery in boiling water and blanch, then rinse with cold water immediately after removing it.

3. Heat the oil in the pot, pour in the minced garlic juice and saute until fragrant, add in the almonds and fry until slightly yellow, then add diced celery, diced carrot and a little clear soup to boil, add in MSG and salt and stir well

Braised Rice with Chinese Sausage, Mushroom and Chestnut

Ingredients 1/2 cup of rice (about 80g); a few dried shiitake mushrooms; 1 Hong Kong-style sausage; appropriate amount of cooked chestnuts; 110~125ml of water (adjusted according to individual circumstances); A little oil; Chaotian pepper/dried pepper 1 section

Method: Choose the variety of shiitake mushrooms according to your preferences. This time I used Yinshan’s juicy green sausage, and the sausages used Maxim’s mandarin duck sausages. The chestnuts are ready-made.

After the rice is washed, add the right amount of water and soak it for 30 minutes

Cut the sausage into small pieces (I later added half of it greedily)

Cut mushrooms into small pieces

After soaking the rice, pour off the excess water and add 110ml of water for soaking shiitake mushrooms

Put in all the ingredients and cook on high heat until the sound of Piiii is heard for about 1~2 minutes, then turn off the heat and simmer for 15 minutes~~

The appearance after stewing~ At this time, sprinkle a handful of chopped green onion and stew for a while. If you don't have it, you can leave it out.

The sauce is cooked in advance, the soy sauce, sugar oil and Chaotian pepper together, boil it, pour it into the pot and stir evenly

Braised Rice with Pumpkin Pork Ribs

Main ingredients: 400g spare ribs, 2 babe pumpkins, 3 cups long-grain rice, 1 cup long-grain glutinous rice, 1 carrot, 7 shiitake mushrooms, appropriate amount of ginger, appropriate amount of white onion, a little chopped shallot, 3 tablespoons of extremely fresh soy sauce , a little braised soy sauce, 1 spoon of oyster sauce, 1 spoon of Thai sweet and spicy sauce, 0.5 spoon of sugar, appropriate amount of salt, appropriate amount of rice wine, appropriate amount of corn oil

practice

1 Prepare the raw materials. It is recommended to use Beibei pumpkin for pumpkin, which will be more glutinous than ordinary pumpkin powder. It would be better if there are dried mushrooms. I bought fresh mushrooms when I didn’t have any spares. Using the backbone, the rice stewed in straight rows is more fragrant, the backbone is more suitable for stewing soup, and it is recommended to put some glutinous rice in the stewed rice to taste better.

2 Wash the ribs, put cold water in the pot, put in 2 slices of ginger, boil the water, add an appropriate amount of rice wine and cook for 2 minutes to remove the fishy smell, remove the ribs and wash them for later use.

3. Put a little oil in the pot. If you don't need too much, the ribs will be oily. Too much oil will make them greasy. Put in the ribs and fry them for a few sides to brown. The ribs will taste more fragrant and some oil will be released.

4 Put in the minced green onion and ginger and stir-fry until fragrant. Do not use high heat in this step. It is not delicious if the onion and ginger are scorched. It is enough to fry on a low heat until fragrant.

5 Put in the washed and diced babe pumpkin, washed and diced shiitake mushrooms, peeled carrots and cut into hob pieces and stir well together.

6 Stir fry until the edge of the pumpkin is a little transparent, then you can season it, add 3 tablespoons of extremely fresh soy sauce, a little soy sauce for braised sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Thai sweet and chili sauce, 0.5 tablespoon of sugar, appropriate amount of salt, according to the amount of salt Add your own flavor.

7 Stir fry until all ingredients are covered with seasoning and put them in the rice cooker.

8 Wash the rice and glutinous rice, and put in a little less water than usual for cooking rice. I usually put half a cup of water less, so that the stuffed rice is just right, not hard or soft.

9 Put the fried pork ribs and pumpkin side dishes into it, use a spoon to flatten the dishes, and the rice cooker can choose the standard rice cooking function. Just mix the rice and vegetables evenly, serve and sprinkle with chopped chives and eat!

Tips

1. The ribs must be put into the pot with cold water, so that the blood in the ribs will be slowly forced out while heating, and ginger and rice wine will be added to help remove the fishy smell. It is not recommended to remove it.

2. Long-grain rice is suitable for making stewed rice, but it is not early rice. It will taste better if you put some glutinous rice, and you should put less water than usual for cooking rice.

3. Choose the side dishes that are resistant to cooking, and do not put those dishes that have bad taste when cooked. If you want to eat green leafy vegetables in the stewed rice, you can blanch the green vegetables and mix them in before eating.

Scrambled Eggs with Green Peppers

Ingredients: 3 green peppers (you can also use red and yellow peppers), 2 eggs, a little salt;

practice

1. Wash the green peppers and drain. Deseeded. Cut into pellets. Place on a plate for later use. 2 eggs. Put a pinch of salt. Umbrella.

2. Put oil in a pot and heat it up. Put eggs into pot. Flip over. Break up the yolks with a spatula. Add chopped green peppers.

3. Stir fry. Add a pinch of salt. Stir well. Ready to plate.

Steamed Pork with Taro Flour

Ingredients: appropriate amount of pork belly (ribs) (according to family preference and number of people); appropriate amount of taro (potato, lotus root, sweet potato, cowpea, etc.) slice; 2 shallots;

practice

1. First prepare the required ingredients, peel the taro (the taro is too large and need to be cut into pieces); slice the pork belly (with pig skin); open the steamed pork powder seasoning package.

2. There are many flavors of steamed meat powder, but the family likes the flavor of fermented bean curd very much, so it is usually chosen when making it. Usually the fermented bean curd juice flavor is divided into two seasoning packets, one packet of rice noodles and one packet of fermented bean curd juice, and mix them evenly. (usually followed by instructions for use)

3. But when I was a child, my family would make steamed pork with original flavor. The taste is also very good. I always feel that the original flavor is the authentic Hubei flavor, so I won’t show it here. If necessary, please let us know by private message. When mixing rice noodle sauces, I personally like to add a little water. Usually a small spoon plus 3 spoons.

4. Because pork belly, ribs and the like are meat, it is inevitable to have a meaty smell. When I personally make it, I like to add some garlic cloves and shredded ginger into the rice noodle sauce. It can be added or not, the amount is more or less, according to personal preference.

5. Put the pork belly and taro into the rice noodle sauce and mix well. Put the taro first, then the pork belly, because the meat absorbs the sauce more easily. This is a good mix of ingredients, and it is good that there are no large chunks of rice noodle sauce left on the bottom of the pot.

6. Dock the taro first, and then spread the pork belly on top of the taro. Make sure that there is pork belly on each piece of taro. In this way, when steaming, the meat oil of the pork belly will slowly decompose to the bottom of the bowl through the taro with the high temperature. Therefore, the bottom of the vegetables will be better than the meat, huh, personal opinion. If you have time to let the ingredients sit for half an hour to an hour before steaming, the ingredients will be more delicious.

7. Put it in a pressure cooker or pressure cooker, or a more traditional steamer to steam. I usually press the pressure cooker for 40-50 minutes. Steamer for at least 1 hour. Sprinkle some chopped green onion before serving. Someone at home likes to let me sprinkle some vinegar when the pan is hot. This is up to personal preference.

Dry Pot King Oyster Mushrooms

Ingredients: 250 grams of king oyster mushrooms, 70 grams of pork belly, 100 grams of celery, 2 slices of ginger, 2 cloves of garlic, 2 millet peppers, 1 tablespoon of Pixian bean paste, 2 teaspoons of soy sauce, and 1 teaspoon of sugar;

practice:

1. Wash the king oyster mushrooms, cut them in half, then cut them vertically into large pieces for later use, slice the pork belly for later use, cut the ginger and garlic into thin slices, cut the millet peppers into small pieces, wash the celery and cut into inch pieces, and chop the Pixian bean paste with a knife Must be finely chopped.

2. Pour a little oil into the wok. When the oil is 80% hot, add the sliced ​​oyster mushrooms in batches and fry them slightly until golden brown and soft. Set aside for later use. Leave the bottom oil in the wok. Add the pork belly slices and stir-fry until Change color, stir fry the oil in the pork belly.

3. Put the pork belly slices aside, add ginger, garlic slices and chili peppers and stir-fry until fragrant, then add in Pixian bean paste and stir-fry over low heat until the red oil is made, then pour the fried king oyster mushrooms and celery segments into the high heat and turn over Stir fry, add soy sauce, sugar and stir fry evenly, then put it into the pot

Kale Tofu with Ginger Sauce

Ingredients: 300 grams of northern tofu; 150 grams of kale; a little ginger; 5 ml of oyster sauce; 10 ml of cooking wine; a little salt; a little water and starch; an appropriate amount of broth; a little sugar;

practice:

1. Wash the kale, remove the old leaves and leave the young leaves;

2. Scrape off the skin at the root with a knife.

3. Pour an appropriate amount of water into the soup pot, add a little salt and oil after boiling, put in the processed kale and blanch until cooked, then remove and cool, drain the water and put it on a plate.

4. Wash the northern tofu, cut it into large pieces of moderate thickness, take a pan, pour a little oil and heat it, add the tofu slices, and fry over a low heat until golden on both sides;

5. After the tofu turns golden brown, sprinkle with minced ginger and stir-fry until fragrant, then add broth, oyster sauce, cooking wine, stir well, cover the pot, bring to a boil over medium heat, then turn to low heat to collect the soup, wait

When the soup is about to dry, add salt and sugar to taste, and finally pour in water and starch to thicken, put the cooked tofu on the kale, and pour the remaining soup on it.

Fried pork liver

Material: pork liver, cucumber, cooking wine, starch, pepper, ginger, garlic, soy sauce

practice:

1. Slice the pork liver and grab it with cooking wine, salt and starch. Sliced ​​cucumber, pepper, ginger and garlic chopped

2. Sauté chopped green onion and ginger garlic in hot oil, put liver, stir fry quickly (ps: it must be fast here, otherwise the starch will stick to the pan)

3. Put a little soy sauce, fry until the liver changes color, add cucumber slices

4. After stir-frying, it will be out of the pot, and finally sprinkle a little chopped green onion for garnish

Fried Lily with Bell Peppers

Ingredients: 100 grams of fresh lily, 150 grams of green peppers, 150 grams of yellow sweet peppers, 150 grams of red sweet peppers, 10 grams of ginger, 2 tablespoons of sunflower oil, 1/4 teaspoon of salt, a little sugar, a little high-flavor monosodium glutamate

Practice: 1. Remove the seeds and wash the green peppers, yellow bell peppers, and red bell peppers, and slice them.

2. Wash and slice ginger, wash and drain fresh lily

3. Pour sunflower oil into the hot pot, saute the ginger slices until the ginger slices are slightly burnt and take out

4. Put green pepper flakes, yellow sweet pepper flakes, red sweet pepper flakes into the pot and fry for a while

5. Add in lily, hot water and all seasonings, stir fry evenly until it tastes good

Tangerine Shredded Duck

Ingredients: 1 native duck (net weight 1500 grams), 15 grams of fresh orange peel. 1kg brine, 25g dried red peppers, 5g each of sesame seeds, shallots, garlic slices, spicy fresh dew, 15g orange sesame oil, 2kg salad oil (about 50g), marinade (scallions, ginger slices) , 20 grams of cooking wine, 8 grams of salt).

practice:

1. Kill the duck, cut it into large pieces weighing 25-30 grams, rinse with water for 30 minutes, add marinade and marinate for 30 minutes, then blanch.

2. Put the duck pieces into the brine, bring to a boil over high heat, marinate over low heat for 10 minutes, leave the heat to soak for 5 minutes, remove and control the soup.

3. Put the salad oil in the pot, when it is 60% hot, add the duck pieces, deep-fry on low heat until golden in color, take out and control the oil.

4. Put orange sesame oil in the pot, and when it is 50% hot, add shallots, garlic slices, fresh orange peel, dried red peppers and saute until fragrant, add duck pieces, spicy fresh dew, sesame seeds, and stir over high heat Evenly, ready to serve.

Garlic Baked Prawns

Material: shrimp, minced garlic, salt, monosodium glutamate

Practice: 1. Wash the shrimps and open the backs to remove the intestines.

2. After the minced garlic is chopped, put it into the frying pan and fry until fragrant, add salt and MSG to taste.

3. Add the minced garlic to the back of the shrimp with a small spoon.

4. Preheat the oven to 180°.

5. Put the shrimp on a baking tray lined with tin foil and brush with oil.

6. Cooked prawns.

7. Add some pepper diced, carrot diced, and green onion diced for another 3 minutes to start.

Scrambled eggs with whitebait and chives

Materials: 150g whitebait, 3 eggs, leeks (50g), blended oil, pepper, cooking wine

practice:

1. Materials to prepare.

2. Beat the eggs and add salt, pepper and cooking wine.

3. Add the washed chives to the egg mixture

4. Add the whitebait and mix well.

5. Heat the oil in the pan, pour in the egg mixture and stir fry over low heat until cooked.

6, out of the pot and plate.

Spicy Fried Snails

Material: snail, dried chili, prickly ash, watercress, pickled ginger, garlic, pickled pepper, vegetable oil, cooking wine, monosodium glutamate, salt, sugar

practice:

1. After buying the snail, wash it several times, cut off the buttocks with scissors, wash and drain

2. Put oil in the pot, add Chinese prickly ash and fry until fragrant, put in snails, then add ginger, garlic, pickled pepper, and watercress to fry until fragrant

3. Add a small amount of salt and sugar and stir fry evenly (you can put less salt, the bean paste is salty)

4. Finally, add coriander, dried chili, and cooking wine to fry the fragrance, add an appropriate amount of water, submerge the snails, simmer on medium heat until the water is almost dry, add a little monosodium glutamate and you can cook~

Braised Chicken Wings

Ingredients: 500g chicken wings; 6 mushrooms; 5 fungus; 2 dried red peppers; 1 ginger; 3 cloves of garlic; 2 green garlic; 30ml (2 tablespoons) cooking wine; 30ml (2 tablespoons) soy sauce; tablespoon); dark soy sauce 15ml (one tablespoon); salt 3g (half teaspoon); sugar 5g (one teaspoon)

practice:

1. Soak dried shiitake mushrooms in warm water of about 40 degrees for 1 hour, wash and cut into large pieces for later use. Soak the fungus in cold water for half an hour, remove the stems, wash and tear them into small pieces for later use. Cut the chicken wings into two pieces from the middle with a knife, rinse and drain.

2. Peel and slice the ginger, pour the chicken wings into a large bowl, add the ginger slices, cooking wine and oyster sauce, stir evenly, cover the lid, and marinate for 20 minutes. Pour oil into the pot, heat it up to 70% hot, add dry red pepper, cut green garlic (1 piece) and smashed garlic cloves, saute until fragrant, add chicken wings and ginger slices, and keep turning with a shovel Fry until chicken wings change color.

3. Put in the mushrooms and fungus, pour in the water to cover the surface of the food, add the light soy sauce and dark soy sauce, continue to heat with high heat, and use a spoon to skim off the soup noodles when there is foam. (or skim the foam first, then pour in the light and dark soy sauce)

4. Add in sugar, cover with lid, turn to low heat and simmer for 15 minutes. Open the lid, add salt, stir well, change to high heat to close the soup, and turn off the heat when the soup thickens. Add the remaining green garlic segment (1 piece), stir fry for a few times, and serve on a plate.

Braised Pork with Tea Bamboo Shoots

Ingredients: pork belly, tea bamboo shoots, onion ginger garlic, sugar, salt, oyster sauce, soy sauce, cooking wine, sweet noodle sauce, bay leaves, star anise, pepper, fennel, cinnamon

practice

1. Cut the pork belly into mahjong pieces, cut the ginger into large pieces, cut the green onion into sections, pour in the cooking wine, put it in a pot and blanch the water, and skim off the foam after the water is boiled;

2. Pour a little base oil in the pot, add the pork belly and stir-fry, stir-fry the excess oil and pour out, add the onion, ginger, garlic, cooking wine and stir-fry, then pour in the light soy sauce and sweet noodle sauce and continue to stir-fry, add the prepared spices Put it in the stewing material box, and finally pour warm water, just cover the ingredients, put it in the stewing material box, and some rock sugar;

3. Bring to a boil over high heat, turn to low heat and simmer for 1 hour, then collect the juice over high heat. During the process of collecting the juice, add oyster sauce and salt to taste.

Ribs with Lemon Juice and Tea Fragrance

Ingredients: ribs, lemon, black tea, ginger, salt, light soy sauce, dark soy sauce, cooking wine, sugar, cornstarch

Practice: 1. Marinate the ribs with salt, appropriate amount of soy sauce, cooking wine, and appropriate amount of cornstarch for more than half an hour

2, lemon peel, shredded, ginger shredded, lemon juice, black tea with hot water for about 5 minutes

3. Heat oil in a pan, pour in the marinated pork ribs and fry until golden brown on both sides

4. Pour in the black tea that has been filtered out of the tea leaves, add lemon peel and shredded ginger, add light soy sauce, dark soy sauce, sugar, and some salt to taste, simmer until the soup is almost dry

5. Pour in the lemon juice and stir fry for a while

Stir-fried Beef with Green Peppers

Ingredients: 300 grams of beef, 1 green pepper, 4 garlic, 3 slices of old ginger, 4 dried chilies, 1 tsp MSG, a little salt, 1 gram white pepper, 1 tsp starch

practice:

1. Select the part of the beef with less or no gluten, cut it into small pieces, add a little pepper and marinate for a while. Then add a teaspoon of starch and knead it evenly;

2. Remove the internal white tissue of the green pepper and cut it into thin strips for use; the old ginger is cooked into slices. Cut the dried chili, remove the seeds, chop the garlic and set aside;

3. Heat the oil in the pot and fry the dried ginger slices, add the peppers and saute until fragrant; then pour in the beef slices and stir-fry for a few times;

4. Sprinkle chopped garlic and stir fry until fragrant; then add green pepper and stir fry for a few times and season it before serving.

Salad King Oyster Mushrooms

Material: 250g king oyster mushroom; 2 tablespoons of oyster sauce; appropriate amount of salt; a little sugar; a little white vinegar; 4 cloves of garlic; a little black pepper

practice

1. Cut oyster mushrooms into slices. Slightly bigger slice =3=

2. Boil water in the pot. After the water boils, throw the sliced ​​king oyster mushrooms into the boiling water and scald. I blanched for 2 minutes, it doesn't matter if the time is longer, the king oyster mushroom itself tastes very Q

3. Boiled king oyster mushrooms in cold water, then dried and placed on a plate

4. Put a little less oil in the pot, cut the garlic into pieces, throw it into the pot, and stir until the water is gone, and the garlic looks crispy.

5. Put a little salt in the king oyster mushroom. sugar. White vinegar.. then add two tablespoons of oyster sauce and mix well

6. Finally, sprinkle with the cooked garlic crisps and sprinkle with a little black pepper.

Homemade Fried Pork

Ingredients: pork, onion, green pepper, onion, ginger, tempeh, garlic, pepper, salt, sugar, chicken, cooking wine.

practice

1. Rinse and slice the pork

2. Boil water in a pot, add pork slices in boiling water, cook until pork slices are raw and set aside

3. Slice the onion and dice the green pepper.

4. Add oil in the pot, add Sichuan pepper to fry the pepper oil, remove the pepper, put onion, ginger, garlic and saute until fragrant, then add pork slices, green onion and diced green pepper.

5. Add the right amount of white wine and tempeh and stir well.

6. Finally add a little salt, sugar and chicken essence and stir well

Oil-less version of three fresh food

Ingredients: 1 eggplant, 1 potato, 4 green peppers, 1 spoon of soybean paste, 1 spoon of dark soy sauce, 2 rock sugar, a little water and starch

practice

1. Potatoes, eggplants and green peppers are cut into pieces with a hob, and the potatoes are microwaved, otherwise they will not be easily cooked

2. Take out the oil pan, fry the green pepper, take it out immediately after putting it in, rinse it with water for two seconds

3. Put it aside for later use after frying, then start the pot, saute the pepper, onion and garlic until fragrant

4. Put in potatoes, eggplant and green peppers. Wow, I can't write it down, so I will continue to write here. Add dark soy sauce, salt, and two rock sugar. Stir fry for 2 minutes, add water, a spoon of soybean paste, cover the pot and fry for 5 minutes. Finally, the water starch thickens and closes the pot.

Chili Pepper Chicken

Ingredients: green and red pepper; salt and sugar chicken essence; young rooster; pickled pepper; pickled ginger; dried green pepper; old ginger; garlic; cooking wine and soy sauce; starch

practice

1. Debone half a rooster, cut the remaining meat into cubes, add salt, cooking wine, soy sauce and cornstarch to marinate evenly,

2. Cut green and red peppers into sections, pickled peppers into sections, pickled ginger into pieces, and old ginger and garlic into pieces.

3. Heat the oil in the pot until it is 40% hot, then add the chicken lubricating oil and take it out.

4. Leave the base oil in the pot, add dried green peppercorns, fry slightly, add pickled ginger, pickled peppers, ginger and garlic, stir-fry for excellent flavor, then add green and red peppers and chicken, stir-fry over high heat,

5. Add chicken essence, sugar, cook cooking wine, quickly stir fry for a few times, turn off the heat, pour in sesame oil and mix well.

Braised ribs

Ingredients: pork chops, rock sugar, ginger star anise, salt, soy sauce, vegetable oil, food, cooking wine

practice:

1. Prepare ingredients, 1000 grams of pork ribs, 1 piece of ginger, and 1 small bowl of rock sugar. Boil the water, add an appropriate amount of water to the pot, pour the pork ribs and an appropriate amount of cooking wine into the pot in cold water, boil it on high heat, skim off the foam, and remove it for later use.

2, fried sugar color. Heat the wok slightly, pour in a proper amount of cooking oil, add rock sugar and stir-fry over low heat, stir-fry until all the rock sugar melts and small yellow bubbles start to appear from the bottom of the wok.

3. Pour the ribs into the pot, turn to medium heat, and stir fry quickly, so that each ribs are coated with sugar color, add ginger slices and continue to fry.

4. Add an appropriate amount of soy sauce, stir fry evenly, pour in hot water, then start seasoning, add an appropriate amount of salt and star anise. Bring to a boil, then turn to warm heat and simmer for about an hour, then collect the juice.

sausage rice

Ingredients: rice, sausage, three diced (peas, carrot diced, corn kernels), minced onion and ginger, salt, soy sauce

practice:

1. Pour a little oil into the pot, heat the onion and ginger in the pot, add the sausage slices and stir-fry until the oil comes out;

2. Put in the three diced and stir-fry for a while, then take out;

3. Wash the rice and put it into the rice cooker together with water, pour in the fried sausages and three diced, then add an appropriate amount of salt and light soy sauce, then cover the lid and press the cooking button;

4. Cook until there is hot air around the rice cooker, open the lid and skim off the top layer of oil slick, then add the lid and cook until the heat preservation button is pressed. After the button is skipped, it is best to simmer for 10 minutes before serving.

Garlic Sliced ​​Pork

Practice: 1. Slice pork, onion and green pepper, and cut garlic sprouts into sections;

2. Add cooking wine, salt and starch to the pork, mix well and marinate for ten minutes;

3. Adjust the sauce: put a spoonful of soy sauce, a spoonful of oyster sauce, half a spoonful of sugar and a little sesame oil into a small bowl, mix well and set aside;

4. Put an appropriate amount of oil in the pot and heat it up, then change to a low heat, add the onion slices and stir fry until fragrant;

5. Add in the meat and stir fry until the meat is broken;

6. Pour the sauce into the meat slices and stir fry evenly until the meat slices are cooked. Add in the garlic sprouts and peppers and stir well.

Stir-fried Pork with Chili

Ingredients: 400 grams of pork belly, 4 sharp peppers, 2 slices of ginger, 5 cloves of garlic, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of cooking wine, 1 teaspoon of salt, 1/2 teaspoon of chicken essence

practice:

1. Cut the pepper into circles, slice the pork belly, cut the ginger and garlic;

2. Heat oil in a pot, add sliced ​​meat and fry out the oil, pour in soy sauce, dark soy sauce and cooking wine, stir fry evenly;

3. Finally add green pepper and stir fry, add salt and chicken essence to taste.

Fried Pork Ravioli

Ingredients: wonton wrappers, 200 grams of pork, 2 green onions, 3 grams of salt, pepper, 2 grams of sugar, 20 grams of cooking wine, 20 grams of soy sauce, sesame oil, chicken essence

Practice: 1. Wash the pork and green onions, peel the pork and cut it into pieces, chop the green onions and chop the stuffing with a knife;

2. Mince the pork stuffing into a bowl, add chopped green onion, salt, sugar, cooking wine, pepper, salt, chicken essence, sesame oil, mix well to make stuffing, wrap it into wontons;

3. Heat oil in the pot and fry the wontons over low heat. Flip the chopsticks over and fry until golden brown. Remove and drain the oil. You can dip them in soy sauce and vinegar when eating.

coffee potatoes

Ingredients: Potatoes, Carrots, Onions, Vegetable Oil, Salt

Practice: 1. Peel the potatoes, prepare the onions and curry;

2. Cut the potatoes into hob blocks, then soak them in water to remove the starch;

3. Slice the onion, cut the carrot into pieces, and take two pieces of curry;

4. Heat the pot and add vegetable oil;

5. Add onions and carrots and fry until fragrant;

6. Add potatoes and stir fry;

7. Add water to boil;

8. Add curry;

9. Cook until the soup becomes less and the potatoes are soft and rotten, add salt to taste;

10. After the juice is collected, it can be placed on a plate.

Steamed Fish with Olive Vegetables

Ingredients: 1 fish about 500g, 2 tablespoons olives, 2 slices ginger, 1 red pepper, 1/2 teaspoon salt, 1/2 tablespoon Shaoxing wine, 1 tablespoon oil.

practice:

1. Remove the scales, internal organs and gills of the fish, rinse well; shred the old ginger; shred the red pepper and set aside.

2. Spread the Shaoxing wine and salt evenly on the fish, and even in the belly of the fish. Marinate for 10 minutes.

3. Spread olive vegetables and shredded ginger evenly on the fish. Boil the water in the steamer over high heat, put the processed fish into the steamer and steam for 7 minutes, turn off the heat, and simmer for 4 minutes without opening the lid. Sprinkle red pepper shreds on the fish.

4. Heat the oil in the wok over high heat to 70% hot, pour the hot oil on the fish and serve.

Fried Chinese Sausage with Yuba

Material: yuba, sausage, fungus, garlic salt, monosodium glutamate

Practice: 1. Soak the yuba in water in advance, soak it until soft, cut it into small pieces after soaking.

2. Boil water in a pot, add an appropriate amount of salt, put in the yuba and blanch, and then put the black fungus into it and blanch it for later use.

3. Heat the pan with cold oil, put the sausage in it and stir-fry, stir-fry until fragrant, add the blanched yuba and fungus in it and stir-fry.

4. Stir fry for a minute or two and add salt to taste. Finally, add green garlic before serving. Stir fry until the green garlic changes color.

Potato Roast Chicken

Ingredients: 700 grams of fresh chicken; 10 pickled peppers; 1 tablespoon of soy sauce; 2 green peppers; 2 tablespoons of rice wine; 6 garlic; 2 green garlic sprouts; 5 tablespoons of rapeseed oil; 1 tablespoon of rock sugar; granules; 2 teaspoons of pepper powder; 2 tablespoons of Pixian watercress; 3 large pieces of pickled ginger

Practice 1. Cut the pickled ginger and garlic into slightly thick slices, and cut pickled peppers, green peppers, and green garlic sprouts into sections.

2. Cut the potatoes into pieces and soak them in water to remove the starch.

3. After the chicken is washed, cut it into pieces.

4. Heat the oil in the wok, until the foam melts and slightly emit green smoke, let it cool, and then add rock sugar.

5. Fry over low heat until the rock sugar melts and starts to form reddish brown foam.

6. Immediately add the chicken and stir well, add soaked ginger, rice wine, star anise and grass fruit, stir fry for 5 minutes over medium and low heat, until the color changes.

7. Add half of the garlic slices, add bean paste and soy sauce and fry until fragrant.

8. Add the potatoes.

9. Pour water into the pot, and the potato pieces are not covered.

10. After boiling, cover and simmer over medium-low heat until potatoes can be pierced with chopsticks (about 8 minutes).

11. When there is still half of the juice in the pot, put the other half of the garlic slices, pickled peppers, green peppers, and green garlic stalks and cook for 2 minutes.

12. Add the pepper powder, put the garlic leaves, stir well, and you’re done.

Prawns in Tomato Sauce

Practice 1. Prepare the prawns, wash and remove the heads and lines of the prawns

2. Chop onion, ginger and garlic for later use

3. Pour in an appropriate amount of cooking oil, fry the onion, ginger and garlic in the pan, put the prawns in the pan and fry until discolored

4. Add a little cooking wine, an appropriate amount of salt, tomato sauce and a little white sugar, stir fry, if it is dry, add a little water to make it

Stir-fried Pumpkin Vine

Material: pumpkin vine, garlic, salt, chicken essence, oil;

Practice 1. Wash the pumpkin vines, remove the leaves and old stems of the pumpkin vines, the small leaves on the tender tips of the vines can be retained, and the whiskers on the vines can also be retained;

2. Tear off the fluff of the pumpkin vine, then clean and filter the water for later use;

3. Sliced ​​garlic cloves, partially minced;

4. Heat oil in the pot, stir-fry the garlic cloves under high heat, quickly stir-fry the pumpkin vines together until they are broken, add minced garlic, salt, sprinkle chicken essence and mix well;

double-cooked meat

Ingredients: pork, oil, salt, starch, cooking wine, sugar, bean paste, celery, bell pepper,

Practice 1. Wash the pork and cut it into slices, add salt and cooking wine, stir well and marinate for 7-8 minutes. Wash peppers and celery. Cut the bell peppers into pieces, and cut the celery into pieces. Pat the marinated meat slices with dry starch.

2. Deep-fry the meat slices in the oil pan, fry until golden brown, remove and drain the oil for later use.

3. Take the oil out of the pan, put the peppers and celery into the pan and put the oil in the pan and put them out for use.

4. Put the oil in the pan again, put the onion and ginger in the pan and stir-fry until fragrant, then add the bean paste to fry, add salt and fry, add sugar and fry, fry the meat slices in the pot, and fry the peppers and celery in the pot.