Organize 41 recommended dishes, familiar home-cooked tastes will never tire of eating, let’s try a few 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 Kelp with Hairtail

Ingredients: hairtail, sausage, kelp shreds, red pepper, garlic, bean paste, steamed fish soy sauce, cooking wine, sugar

Method: 1. Wash the octopus, cut into sections, cut a few knives on each side, chop the sausage, red pepper, and garlic separately.

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

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

4. Put the octopus on the kelp shreds and arrange them neatly.

5. Pour the marinated ingredients evenly on the hairtail.

6. Put the lid on the box, put it into the microwave oven, and heat it for 12 minutes with a firepower of 300W.

Potato Stew with Tomatoes and Squid

Ingredients: squid flower, tomato, potato, onion, fresh mushroom, white vinegar, white pepper, salt, tomato paste, 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 thaw the frozen squid flowers with water for later use.

4. Add a little oil to the hot pan, fry the onion until fragrant, then put the squid flowers in the pan, stir-fry for half a minute, then remove from the pan and set aside.

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

6. Put the potato pieces and shiitake 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 flowers and onions into the pot, stir fry until tasty.

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

Mushroom Soup

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

practice:

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

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

3. Pour the vegetable broth into the pot, add all the mushrooms, bring to a boil over high heat, then change to low heat and cook for 10 minutes, add broccoli and season with salt.

Chicken Nuggets with Lettuce

Method 1. Wash the whole chicken and cut into small pieces. After blanching, remove and control the water for later use.

2. Put oil in a hot pan, add chicken pieces after the oil is hot, and stir-fry over low heat to dry out the water

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

4. Add boiling water that has submerged the chicken nuggets. Add salt, sugar, a little soy sauce to taste, cover, and simmer for about 25 minutes

5. Lettuce peeled and cut into hob pieces

6. Add the lettuce to the chicken nuggets and fry for a while, sprinkle with pepper powder and let the juice dry out over high heat.

Fish Cilantro Cauliflower

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

practice:

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

2. Heat up the cold oil in the hot pot, add the sliced ​​meat and stir-fry the crispy meat and spit out the oil, then add the Pixian Douban chili sauce and stir-fry until the red oil comes out, then add the ginger and garlic until fragrant, add soy sauce, pepper water, sugar, and stir-fry.

3. Stir-fry the broken small cauliflower flowers, pay attention to the stir-fry, and it must be on high heat.

4. See that the cauliflower is very dry during stir-frying, pour a little hot water along the side of the pot, pay attention to the high heat and stir-fry at this time, the cauliflower is not easy to cook, stir-fry until the flower is soft and green, add salt when it is almost ripe.

5. Watch the soup in the spoon be thoroughly eaten by the cauliflower, color and soften. Pour the sauce, sesame oil, and a little vinegar along the side of the pot, and let it come out of the pot!

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.

Method: 1. Cut lean pork into thin slices, separate leaves and stems of Chinese cabbage and cut into small pieces, tear fungus into small pieces, shred red pepper, chop ginger into puree, and slice 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

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

Method 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. Cut the soaked peppers into 1cm wide pieces with scissors. Slice the scallions and ginger and set aside.

2. In a large bowl pour cornstarch, flour and a pinch of salt. Pour in an appropriate amount of water and mix well until the batter becomes a paste. Wash the squid silk, cut it into 5cm long pieces, and set aside to drain the water.

Put the squid silk in the batter prepared in step 6, put it into the oil after it is hot and deep fry.

3. Turn off the heat after the batter on the surface of the squid tendrils is set, take it out and filter the oil. Leave the bottom oil in the pan, add the onion, ginger and chili and stir-fry until fragrant. Pour in the garlic sprouts, briefly stir-fry a few times, and then season with salt. Finally, pour in the squid tendrils fried in step 9,

Stir-fry for a few times before turning off the heat, and the spicy and crispy squid tendrils are out of the pan!

Sauteed Almonds with Celery

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

Method 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 into small cubes.

2. Blanch the diced celery in boiling water, then rinse with cold water immediately after taking it out.

3. Pour the oil into the pot and heat it up, pour in the minced garlic juice and sauté until fragrant, add the almonds and fry until slightly yellow, then add diced celery, diced carrots and a little clear soup and bring to a boil, add monosodium glutamate and salt and stir well

Braised Rice with Chinese Sausage, Mushroom and Chestnut

Ingredients 1/2 rice (about 80g); several dried shiitake mushrooms; 1 Hong Kong-style sausage; appropriate amount of cooked chestnuts; 110~125ml water (according to individual conditions); 1.5 tbsp soy sauce; 0.5 tbsp sugar; A little oil; Chaotian pepper/dried chili 1 section

Choose the type of shiitake mushrooms according to your preferences. This time I used Jianshouqing from Yinshan family, and the Chinese sausages that I used for the sausages. The chestnuts are bought ready-made.

After washing the rice, add appropriate amount of water and soak for 30 minutes

Chinese sausage cut into small pieces (I added half a piece after being greedy)

Soaked shiitake mushrooms cut into small pieces

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

Put all the raw materials into the high heat and cook 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~ Sprinkle a handful of chopped green onions and stew for a while, if you don’t have it, you can omit it

The seasoning sauce is cooked in advance, light soy sauce white sugar oil and Chaotian pepper, just boil it, pour it into the pot and mix well

Pumpkin Pork Ribs Stew with Rice

Main ingredients 400 grams of pork ribs, 2 pumpkins, 3 cups of long-grain rice, 1 cup of long-grain glutinous rice, 1 carrot, 7 shiitake mushrooms, appropriate amount of ginger, appropriate amount of green onion white, a little chopped shallot, 3 spoons of very fresh soy sauce , a little braised soy sauce, 1 spoon of oyster sauce, 1 spoon of Thai sweet chili 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. It will be more delicious than ordinary pumpkin powder. It would be better if there are dried mushrooms. I bought fresh mushrooms if I don’t have spare ones. It is best to use straight row for pork rib rice. The rice stewed in a straight line is more fragrant when using spines, and the spines are more suitable for stewing soup. There are also stewed rice. It is recommended to put a part of glutinous rice to stuff the rice to taste better.

2 Wash the ribs, put cold water in the pot, add 2 slices of ginger to the ribs, boil the water, add some 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, not too much, the ribs will also produce oil, too much oil will make it greasy, put the ribs and fry until they are browned on several sides, the taste will be more fragrant and some fat will be released after frying the ribs.

4 Add minced green onion and ginger and stir-fry until the aroma is released. Do not use high heat at this step, as the onion and ginger are burnt and it will not taste good. Just stir-fry over low heat to obtain the aroma.

5 Add the Beibei pumpkin that has been washed, removed the flesh and cut into pieces, washed and cut into pieces of shiitake mushrooms, peeled and cut into pieces of carrots, and stir well.

6 Stir-fry until the edge of the pumpkin is a little transparent, then you can season it. Add 3 spoons of soy sauce, a little braised soy sauce, 1 spoon of oyster sauce, 1 spoon of Thai sweet chili sauce, 0.5 spoon of sugar, and appropriate amount of salt. Add your own flavors.

7 Stir-fry until all the ingredients are covered with seasoning and put it into 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 grid of water less, so that the stuffed rice is just right, neither hard nor soft.

9Put the fried pork ribs and pumpkin side dishes into it, spread the dishes evenly with a spoon, and select the standard cooking function for the rice cooker. Just mix the rice and vegetables evenly, serve it out and sprinkle with chopped chives and eat deliciously!

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 the ribs. Add ginger and rice wine 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 add some glutinous rice, and you should put less water than usual for cooking rice.

3. Choose side dishes that are resistant to cooking, and don’t put those dishes that don’t taste good when cooked. If you want to eat green leafy vegetables in the stewed rice, you can blanch the green vegetables and mix them in when eating.

Scrambled Eggs with Green Peppers

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

practice

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

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

3. Stir fry. Add a pinch of salt. Stir well. Get out of the pot and put on a plate.

Taro Tamales

Ingredients: An appropriate amount of pork belly (pork ribs) (according to family preferences and the number of people serving); appropriate amount of taro (potatoes, lotus root, sweet potatoes, cowpeas, etc.) (according to family preferences and your own mood); 1 bag of steamed meat powder; 3 pieces of garlic; 3 pieces of ginger slices; 2 spring onions;

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 meat powder seasoning package.

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

3. However, when I was a child, I would make original steamed pork at home, and the taste was very good. I always thought that the original flavor was the authentic Hubei taste, so I won’t list it here. Private message if necessary. When mixing rice noodle sauce, I personally like to add a little water. Usually 1 teaspoon plus 3 spoons.

4. Because pork belly, pork 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. Can be added or not, 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 if there is no obvious large chunks of rice noodle sauce left at the bottom of the pot.

6. Make a base of the taro first, then spread the pork belly on top of the taro, making 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 through the taro to the bottom of the bowl with the high temperature. Therefore, the vegetables that make the base will be more delicious than meat, huh, huh, personal opinion. If the ingredients are coded and have time to stand for half an hour to 1 hour before steaming, the ingredients will be more delicious.

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

Griddle Pleurotus eryngii

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

practice:

1. Wash the Pleurotus eryngii 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 pepper into small sections, wash and cut the celery into inch sections, chop the Pixian bean paste with a knife It has to be finely chopped.

2. Pour a little oil into the frying pan. When the oil is 80% hot, add the sliced ​​Pleurotus eryngii in batches and fry until golden and soft. Take it out for later use. Leave the bottom oil in the pan and stir-fry the pork belly slices until When the color changes, stir-fry the oil in the pork belly.

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

Kale Tofu with Ginger Sauce

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

practice:

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

2. Scrape off the root skin with a knife.

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

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

5. After the tofu turns golden brown, sprinkle in minced ginger and sauté until fragrant, then add broth, oyster sauce, and 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 the sauce. Put the cooked tofu on the kale, and then pour the rest of the soup.

Fried Pork Liver

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

practice:

1. Slice the pork liver, use cooking wine, salt and starch to catch well. Sliced ​​cucumber, chili, chopped ginger and garlic

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

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

4. After stir well, take it out of the pan, and finally sprinkle a little green onion for decoration

Stir-fried Lily with Color Pepper

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

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

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

3. Pour sunflower oil into the hot pan, sauté the ginger until fragrant, and take it out until the ginger is slightly burnt

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

5. Add lily, hot water and all the seasonings, stir fry evenly until the taste is good

Orange Fragrant Shredded Duck

Ingredients: 1 local duck (net weight 1500 grams), 15 grams of fresh orange peel. 1 kg of brine, 25 grams of dried red pepper, 5 grams each of sesame seeds, shallot segments, garlic slices, and spicy fresh dew, 15 grams of orange sesame oil, 2 kg of salad oil (about 50 grams), marinade (scallion segments, ginger slices) , 20 grams each of cooking wine, and 8 grams of salt).

practice:

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

2. Put the duck pieces into the brine, bring to a boil over high heat, then turn to low heat and marinate for 10 minutes, then soak for 5 minutes away from the fire, and remove the soup.

3. Put the salad oil in the pot, when it is 60% hot, put in the duck pieces, deep-fry on a low heat until the color is golden, take it 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, and dried red pepper to sauté until fragrant, then add duck pieces, spicy fresh dew, and sesame seeds, and stir over high heat Evenly, take out of the pan and put on a plate.

Garlic Baked Prawns

Ingredients: shrimp, minced garlic, salt, monosodium glutamate

Method: 1. Wash the shrimp and shrimp, open the back and remove the intestines inside.

2. After the minced garlic is chopped, fry it in an oil pan until fragrant, add salt and monosodium glutamate to adjust the seasoning.

3. Use a small spoon to add minced garlic to the back of the shrimp.

4. Preheat the oven to 180°.

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

6. Grilled shrimps are cooked.

7. Add some capsicum, carrot and green onion and bake for another 3 minutes to start.

Scrambled Eggs with Whitebait and Leek

Ingredients: 150g whitebait, 3 eggs, leek (50g), blended oil, pepper, cooking wine

practice:

1. Prepared materials.

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

3. Add washed minced chives to the egg liquid

4. Add whitebait and stir evenly.

5. Heat the oil in the pan, pour in the egg liquid and stir-fry until cooked.

6. Take it out of the pot and put it on a plate.

Spicy Fried Escargot

Materials: escargot, dried chili, Chinese prickly ash, watercress, pickled ginger, garlic, pickled pepper, vegetable oil, cooking wine, monosodium glutamate, salt, sugar

practice:

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

2. Put oil in the pot, add Chinese prickly ash to fry until fragrant, add escargot, 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, bean paste is salty)

4. Finally, add coriander, dried chili, and cooking wine to stir-fry until fragrant, add appropriate amount of water, submerge the snails, cook on medium heat until the water dries up, add a little monosodium glutamate and serve~

Braised Chicken Wings

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

practice:

1. Soak dried shiitake mushrooms in warm water at 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 stalks and wash them, and tear them into small pieces for later use. Chop the chicken wings into two sections from the middle with a knife, wash and drain.

2. Peel and slice the ginger, pour the chicken wings into a large bowl, add sliced ​​ginger, cooking wine and oyster sauce, stir well, cover with a lid, and marinate for 20 minutes. Pour oil into the pan, heat it to 70% heat, add dried red pepper, chopped green garlic (1 root) and smashed garlic cloves, after sautéing, pour in chicken wings and ginger slices, and keep turning with a shovel Fry until the surface of the chicken wings changes color.

3. Add mushrooms and fungus, pour water to cover the surface of the food, add light soy sauce and dark soy sauce, and continue to heat with high heat. When foam appears on the soup surface, skim it off with a spoon. (or skim off the froth first, then pour in soy sauce and dark soy sauce)

4. Add sugar, cover, turn to low heat, and simmer for 15 minutes. Open the lid, add salt, stir evenly, switch to high heat to collect the soup, and turn off the heat when the soup thickens. Add the remaining green garlic segment (1), stir-fry a few times and then take it out of the pan and serve it on a plate.

Stewed 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, fragrant leaves, star anise, pepper, fennel, cinnamon

practice

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

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

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

Lemon Tea Spice Ribs

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

Method: 1. Marinate the pork ribs with salt, appropriate amount of soy sauce, cooking wine, and appropriate amount of raw powder for more than half an hour

2. Take the peel of the lemon, shred it, shred the ginger, take the lemon juice from the lemon, and brew the black tea with hot water for about 5 minutes

3. Pour the oil into the pan and heat it up, pour in the marinated ribs and fry until golden 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, seasoning with appropriate amount of salt, and 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 heads, 3 slices of ginger, 4 dried chilies, 1 teaspoon of monosodium glutamate, a little salt, 1 gram of white pepper powder, 1 teaspoon of starch

practice:

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

2. Remove the white tissue inside the green pepper and cut into thin strips for use; cooked ginger slices. Cut the dried chilies and remove the seeds, mince the garlic for later use;

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

4. Sprinkle minced garlic and stir-fry until fragrant; then pour in green peppers, stir-fry a few times over high heat, season and serve.

Cold Pleurotus eryngii

Ingredients: Pleurotus eryngii 250g; 2 spoons of oyster sauce; appropriate amount of salt; a little sugar; a little white vinegar; 4 cloves of garlic; a little black peppercorns

practice

1. Cut the Pleurotus eryngii into slices. The piece is slightly bigger =3=

2. Boil water in the pot. After the water boils, throw the cut Pleurotus eryngii into the boiling water and scald it. I blanched it for 2 minutes, it doesn’t matter if the time is longer, the Pleurotus eryngii itself tastes very Q

3. Put the blanched Pleurotus eryngii in cold water, then dry it and put it on a plate

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

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

6. Sprinkle the stir-fried garlic crisps and a little black pepper at the end

Homemade Fried Pork Slices

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

practice

1. Wash and slice pork

2. Take a pot to boil water, put the pork slices into the boiling water, cook until the pork slices are raw, remove and set aside

3. Slice the onion and dice the green pepper.

4. Add oil to the pot, add pepper and stir-fry the pepper oil, remove the pepper, sauté the onion, ginger, and garlic until fragrant, then add sliced ​​pork, green onion and diced green pepper.

5. Add appropriate amount of white wine and fermented soybeans and stir well.

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

Less oil version of ground three delicacies

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 starch

practice

1. Cut potatoes, eggplants, and green peppers into pieces with a hob, and microwave the potatoes, otherwise they will not be easy to cook

2. Pick up the oil pan, deep-fry the green peppers, take them out immediately after putting them in, and rinse them with drinking water for two seconds

3. Put the fried one aside and set aside, then cook again, sauté the pepper, onion and garlic until fragrant

4. Put in potatoes, eggplants and green peppers. Wow, I can’t write more, so I will continue to write here. Add dark soy sauce, salt, and two pieces of rock sugar. Stir-fry for 2 minutes, add water, a spoonful of soybean paste, cover the pot and fry for 5 minutes. Finally, the water starch thickens the pot and puts it in the pot

Spicy Pepper Chicken

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

practice

1. Deboned half a young rooster, cut the remaining meat into cubes, added salt, cooking wine, soy sauce and cornstarch and marinated evenly.

2. Cut green and red peppers into sections, soak peppers into sections, soak ginger into cubes, and ginger and garlic into cubes.

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

4. Leave the base oil in the pot, add dried green peppercorns, fry for a while, add soaked ginger, soaked peppers, ginger and garlic, stir-fry for an excellent taste, then add green and red peppers and chicken, stir-fry over high heat,

5. Add chicken essence and sugar, cook with cooking wine, quickly stir-fry a few times, turn off the heat, pour in sesame oil, stir well and put on a plate

Braised ribs

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

practice:

1. Prepare the ingredients, 1000 grams of pork ribs, 1 piece of ginger, and 1 small bowl of rock sugar. Blanch the water, add an appropriate amount of water to the pot, pour the ribs and an appropriate amount of cooking wine into the pot under cold water, bring to a boil over high heat, skim off the foam, and take it out for later use.

2. Fried sugar color. Heat the frying pan slightly, pour in an appropriate amount of cooking oil, add rock sugar and stir-fry over low heat until the rock sugar is completely melted, and yellow bubbles start to appear from the bottom of the pot.

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

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

sausage rice

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

practice:

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

2. Put in three dices and stir-fry for a while, then serve;

3. Wash the rice and put it into the rice cooker together with water, pour in the fried sausage 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 heat comes out from around the rice cooker, open the lid to skim the top layer of slick oil, then cover again and cook until the heat preservation button is turned on. After the button is turned on, it is best to simmer for 10 minutes before serving.

Garlic Pork Slices

Method: 1. Slice pork, onion and green pepper, and cut garlic 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 light soy sauce, a spoonful of oyster sauce, half a spoonful of sugar and a little sesame oil in a small bowl, mix well and set aside;

4. Put an appropriate amount of oil in the pot and heat it up, then turn to low heat, add onion slices and stir-fry to burst out the fragrance;

5. Add the meat slices and stir fry evenly until the meat slices are raw;

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

Stir-fried Pork with Chili

Ingredients: 400 grams of pork belly, 4 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 pepper into rings, slice pork belly, chop ginger and garlic;

2. Heat the oil in a pan, put in sliced ​​meat and stir-fry the fat, pour in light soy sauce, dark soy sauce and cooking wine, and stir fry evenly;

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

Fried Meat Wontons

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

Method: 1. Wash the pork and scallions, peel the pork and cut into pieces, chop the scallions and chop the stuffing with a knife;

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

3. Add oil to the pot and heat it up. Put the wontons in low heat and deep-fry them. Turn over the chopsticks and deep-fry until golden. 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

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

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

3. Slice the onion, slice the carrot, and take two pieces for the 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. When the juice is collected, put it 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

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

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

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

3. Heat a pan with cold oil, put the sausage in it and stir-fry. After the aroma is released, add the blanched yuba and fungus into it and stir-fry.

4. Stir-fry for a minute or two, add salt to taste, and finally add green garlic before leaving the pan, 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

Method 1. Cut pickled ginger and garlic into slightly thick slices, 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 the potatoes can be penetrated 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 pepper powder, put garlic leaves, stir well, and serve.

Tomato Sauce Prawns

Method 1. Prepare the prawns, wash and remove the heads and threads

2. Chop onion, ginger and garlic and set aside

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 stir-fry until the color changes

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

Stir-fried Pumpkin Vine

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

Method 1. Wash the pumpkin vines, remove the leaves and old stems of the pumpkin vines, keep the small leaves on the tender tips of the vines, and keep the whiskers on the vines;

2. Tear off the fluff of the skin of the pumpkin vine, then wash it and drain it for later use;

3. Slice the garlic cloves and mince some of them;

4. Heat the oil in the pot, fry the garlic cloves under high heat, quickly add the pumpkin vines and stir-fry 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, pepper,

Method 1. Wash the pork and cut into slices, add salt and cooking wine, stir evenly and marinate for 7 or 8 minutes. Wash peppers and celery. Cut the bell pepper into pieces, and cut the celery into sections for later use. Pat the marinated meat slices with dry starch.

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

3. Take the oil pan, put the peppers and celery into the pan and put the oil in the pan, then put it out for later use.

4. Start the oil pan again, put the green onion and ginger into the pan and stir-fry, add bean paste and fry, add salt, stir-fry, add sugar, fry the sliced ​​meat in the pan, stir-fry the colored peppers and celery, stir-fry evenly and then put it on a plate.