Organize and share 34 simple dishes, they will taste amazing as soon as you learn them. Let’s try making a few dishes 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!

Hot and Sour Shrimp with Hibiscus

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

seasoning:

Ingredient A: 30 grams of beer, 10 grams of onion ginger juice

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

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

practice:

1. Clean the shrimps, soak them in ingredient A for 2 minutes, spread out the water, sizing, and the lubricating oil is seven mature; the eggs are minced, poured into a nest-shaped container with water and steamed 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 and thicken, and cover with the steamed egg.

Chopped Pepper Fish Head

Ingredients: 1 fat head fish head (2 catties), Hunan special chopped peppers, 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, and 8 grams of green onions.

practice:

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

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

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

4. After the water is boiled in the pot, put the fish head together with the bowl into the pot and steam it (about 10 minutes).

5. Spread the minced garlic and chopped green onion on the fish head and steam for another minute.

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

Stir-fried Dried Leeks

Main ingredients: 250 grams of chives, 150 grams of dried fragrant herbs, 1 serving of shredded red pepper, 1 tablespoon of soy sauce, 3 grams of 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 and cut them into strips for later use.

2. Put water in the pot, put the dried fragrant into the pot and 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 dried fragrant dry in the pot and stir-fry, add the chives, red peppers, add salt, pepper, chicken essence, drizzle with sesame oil , stir fry a few times, and serve.

Beer Braised Pork

The right amount of pork belly, a can of beer, the right amount of raw soy sauce, the right amount of old soy sauce, the right amount of cooking wine, the right amount of pepper, the right amount of star anise, the right amount of cinnamon, the right amount of rock sugar, the right amount of dried chili, the right amount of ginger, and the right amount of garlic

Practice 1. Wash the pork belly and cut it into the size you like.

2. Blanch the pork belly in boiling water, rinse 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 saute 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 and becomes slightly coke, then add in soy sauce, dark soy sauce and cooking wine, and stir fry until it is colored.

7. Then add beer, almost without meat.

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

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

Shredded Chicken

Ingredients: Chicken breasts, cucumbers, carrots, peanuts, chives, salt, Wei Damei, cold vinegar, white sugar, sesame oil, cooking wine, pepper, garlic

Practice: 1. Use a knife to open the chicken breast from the middle slice, wash it and put it into the pot, pour an appropriate amount of water, add ginger slices, green onions, appropriate amount of cooking wine, shredded cucumber, and blanch carrots in hot water and shred them for later use.

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

3. Mash the garlic, add Wei Damei, red pepper oil, cold vinegar, sesame oil, sugar, pepper, sesame paste, and salt to make a sauce.

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

Slightly sour double crisp

Materials: 300 grams of sour square scallops, 200 grams of sour square cucumbers. 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 for later use.

2. Pour the lard into the pot and heat it up, pour in the tempeh and fry until fragrant.

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

4. After frying the main ingredients until fragrant, pour the sesame oil out of the pan.

Cowpea Carob with Tomato Fillet

Main ingredients: 1 eggplant (purple skin, long), 1 cowpea, 100 grams of minced meat, appropriate amount of carrot (can be put or not)

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

practice

1. Wash the cowpea carob, soak in salt water for half an hour, and cut into long pieces. Drain the 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 to it, it depends on personal preference)

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

3. The oil temperature is 70% hot, pour in the eggplant strips, and fry at high temperature until golden brown. Remove and drain 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 fragrance

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

Kelp salad

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

Practice: 1. Ginger, garlic, millet pepper (1:1:1) chopped 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 white 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 white 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 is boiled, 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

Material: 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, use a spoon to scrape off the flesh of the gourd, and try to scrape off the white part inside.

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

3. Cut the pork tenderloin into slices, put cooking wine, a little salt and dry starch with your hands and knead evenly, and let it sit. Rinse the salted bitter gourd with water and drain. Before putting the meat in the pot, pour some cooking oil first, mix well, and it will not stick together when it is put into the oil pot.

4. Remove the oil from the pan, use chopsticks to disperse the meat slices. When the meat slices turn white, remove from the pot and set aside for later use. Fry the bitter gourd slices with the remaining oil in the pan, about two minutes until the bitter gourd is soft (if you like the crispy texture, fry it for a few minutes)

5. Pour in the cooked meat slices just now, stir fry for a while, add salt and serve.

Braised pork blood with minced meat and pepper

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

Practice 1. Wash the peppers and cut them into pieces, cut the pig blood into slices, blanch the pig blood and drain.

2. Heat oil in a pot, add onion and ginger to saute until fragrant, add minced meat and stir-fry, add a few drops of vinegar, stir-fry until discolored, add cooking wine, soy sauce, sugar and stir-fry evenly, add warm water and salt to boil.

3. Put the pig's blood in the boiled water. Turn to low heat and simmer until the soup is concentrated, add in the thin glutinous rice, add the peppers and stir-fry evenly.

Stir-fried Shredded Pork with Dried Fungus and Tofu

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

2. Shred the fungus and dried tofu;

3. Shred meat, slice garlic;

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

5. Add garlic slices 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 for 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 taste before serving.

Tiger green pepper

1. Food preparation;

2. No need to put oil, put the green pepper into the pot and scald it flat, set aside for later use;

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

4. Pour in the prepared sauce and continue to stir fry. After the sauce is collected, you can start the pan!

Potato Stew with Pumpkin

1. Prepare ingredients, cut pumpkin and potatoes into cubes;

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

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

4. Start with high heat. After boiling, turn to medium and low heat and simmer until the soup in the pot is almost dry. Add salt and chicken essence.

Chicken with fermented bean curd

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 a green onion, appropriate amount of starch, appropriate amount of oil

Method: 1. Boneless and skinless chicken thighs

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

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

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

5. Deep-fry in the oil pan until golden brown, remove and drain the oil;

6. Leave a little base oil in the pot, add green, red pepper and spring onion and fry until fragrant;

7. Pour in the chicken pieces and stir well.

refreshing tofu

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

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

2. First cut the onion into chopped green onion.

3. Sprinkle bonito flakes and spring onion on top of the tofu and drizzle with soy sauce.

Stir-fried pork liver

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

2. Slice the pork belly, cut 100 grams of garlic moss into sections, and cut the pickled peppers into sections.

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

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

Spicy Quicksand Sweet and Sour Pork

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

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

Production: 1. First make quicksand filling. Steam the salted duck egg yolk in a steamer, take it out and press it into fine velvet with a knife, put it in a bowl, add whipped cream, cooked pumpkin velvet, sugar, butter (chopped or minced) and salt, mix and stir well. Take another stainless steel flat plate of suitable size, put in the mixed quicksand filling, smooth the surface, put it in the refrigerator, and wait for it to solidify into pieces to form quicksand filling. Then use a knife to cut into small pieces each weighing about 15 grams, and then squeeze them into balls with your hands and set aside.

2. Put the pork belly in the refrigerator for quick freezing, take it out after freezing, use a flaker to plan it into slices about 18 cm in length and 4 cm in width, lay it flat on the chopping board, put a quicksand filling ball on one end of the meat slice, and roll it up to make a smoothie The meat is raw, and after all rolled up, pat the starch one by one, and hang the crispy paste evenly.

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

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

Quicksand Filling:

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

Shrimp with red wine and lemon

Practice: 1. Heat the lemon with hot water, the purpose is to make 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 jiwei shrimp and leave the tail. The peeled jiwei shrimp is marinated with salt, monosodium glutamate, green onion, ginger and cooking wine for 30 minutes.

4. Put the marinated jiwei shrimp into a 40% hot oil pan and fry it until red, take out the fried jiwei shrimp, and pour it with red wine and lemon sauce!

Celery and Shrimp

Practice: 1. Wash the celery with water, cut it into slices, then make a plate of hot water and pour in 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 eat.

Fish-flavored eggplant

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

【Production Method】

1. Clean the eggplants and cut them into pieces, and chop the pickled peppers into 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 to 5 minutes, remove and set aside.

4. Put oil in the pot, sauté onion, ginger and garlic until fragrant, add minced pickled pepper and tempeh and stir-fry until fragrant. Pour the well-oiled eggplant into the pot, add the adjusted fish sauce and stir-fry for a few times. Sprinkle some chives, drizzle some sesame oil, and serve immediately.

Pig Trotters in Sweet and Sour Sauce

Material: two pig trotters, 200 grams of ginger, 120 grams of rock sugar, 150 grams of black vinegar, appropriate amount of salt, appropriate amount of water and starch

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

Take out the boiled pig's hand, put the pig's hand and ginger slices into the pressure cooker, sprinkle with rock sugar, pour in black vinegar, and use the function of "tendon and beans" to cook and stew.

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

Cashew Fried Tofu

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

practice:

1. Rinse the scallops and drain the water, cut the red pepper into rings for use; cut the Japanese tofu from 1/3, and cut each into 3 sections, a total of 12 sections; wash the lettuce and drain the water; put the tofu Add the marinade and marinate for 15 minutes; beat the eggs, then put the Japanese tofu into the egg wash, and then put it into a bowl with starch to dip it in the starch

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

3. Heat the oil in another pot, deep fry the cashew nuts, fry the cashew nuts slowly over low heat, and remove them for later use

4. Heat oil in another pot, add Yuanbei and red peppers, put in the fried tofu, thicken it again, put in the fried cashew nuts, mix well and then serve on a plate

5. Bring a pot of water to a boil, add a teaspoon of salt and a few drops of oil, then blanch the lettuce for 10 seconds. Immediately pass the cold water and drain the water. Put the rest of the lettuce in cold water and drain the water for later use. Garnish with orchid, cilantro and cherry tomato sliced ​​rabbits and serve "House of Gold" on top of lettuce

Minced Pork King Oyster Mushrooms in Oyster Sauce

Ingredients: 2 king oyster mushrooms, 100 grams of pork, appropriate amount of oil, 1 section of 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 amount of starch,

practice:

1. Cut the king oyster mushrooms into slices first, then cut into chopstick-thick strips

2. Mince pork, shred onion ginger, slice 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 thickening sauce

3. Bring water to a boil in a pot, add the king oyster mushrooms and blanch the water, blanch the king oyster mushrooms until soft, remove the water and set aside

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

5. Put in the king oyster mushrooms and stir fry evenly, pour in the prepared sauce to thicken, stir fry evenly over high heat, heat until the soup becomes thick, and the sauce is wrapped on the king oyster mushrooms, turn off the heat, and serve on a plate Just

Garlic Fried Pork Ribs

Ingredients: 1 bag of pork ribs, 3 slices of ginger, 1 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

Practice: 1. Cut the ribs into small pieces, wash them thoroughly and drain the water, put them in a plate, pour in cooking wine and soy sauce, stir well, put in the scattered garlic (a small amount), ginger, and green onions, and use plastic wrap. Seal and marinate for 4 hours.

2. Pour in the dry starch and stir evenly, so that each sparerib 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 Pork Belly with Bacon

Ingredients: bacon, pork belly mushrooms, ginger and scallion water, green and red peppers, onions, hoisin sauce, spare ribs sauce, claypot sauce, monosodium glutamate, sesame oil, chicken essence, monosodium glutamate

Practice: 1. Slice bacon, add ginger and onion water, chicken essence and monosodium glutamate and marinate for 10 minutes, fry in oil pan until golden brown, remove and drain oil.

2. Slice pork belly, put oil in a pan, remove and drain. Hoisin sauce, pork ribs sauce and claypot sauce are mixed together to make a sauce.

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

Stir-fried Edamame Pumpkin Vine

Preparing ingredients: 1 pumpkin vine, 1 edamame 1 Fluttershy, a few garlic, 2 red peppers

Prepare seasonings: salt, chicken essence, vegetable oil

The practice is as follows: 1. Prepare a handful of pumpkin vines, peel off the outer layer of the old skin with fluff, and break it into even long sections, so that you don't have to cut it, rinse it with water, and drain the water for later use.

2. When processing the pumpkin vine, the leaves it carries are basically thrown away, but the few tender leaves on the top can be left to eat.

3. Prepare 1 Xiaodie edamame, clean it and drain the water for later use; edamame does not need too much, but pumpkin vines are the main thing; with edamame, the ingredients are richer and the nutrition is more comprehensive.

4. Prepare a few pieces of garlic, peeled and washed, chopped into minced garlic for use; 2 red peppers, washed and cut into pepper rings for 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 over 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 to one side, and add chopped minced garlic and pepper rings to burst out the fragrance.

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

Beef with Onions

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

Practice 1. Cut beef into strips, add cooking wine, salt, chicken powder, oyster sauce, soy sauce, raw flour and marinate, cut onion into strips for later use,

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

Pumpkin Bran Porridge

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

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

Hawthorn Sydney Porridge

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

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

Method : 1. Peel and deseed the hawthorn

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

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

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

5. The appetizing hawthorn Sydney porridge is ready

Lemon Crispy Pork

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; 1 tablespoon of dark soy sauce; appropriate amount of oil

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

Squeeze the juice from half a lemon, set the other half on a plate or use it as you like

Make a small bowl of water starch for later use.

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

3. Beat in an egg and mix well.

4. Gradually add starch, the amount of starch should be mixed well, 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 the chopsticks to bubble inside to fry the meat.

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

7. Fry until golden brown and set aside.

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

9. Stir fry evenly and serve.

10. The other half of the lemon is cut in half, sliced ​​and placed on a plate. Let’s start it

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 them into pieces, and let them fly.

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

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

practice:

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

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

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

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

5. Heat the oil in a pot. When the oil temperature is 70% to 80% hot, add the meat pieces one by one and start frying them. Fry until light yellow and set out.

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

7. Leave the base 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 for a few times.

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

Stir-fried Beef with Cucumber

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

Practice: 1. Shred beef, marinate with cooking wine, soy sauce, soy sauce and salt for half an hour.

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

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

4. Quickly stir-fry the shredded beef in the pot, stir-fry, and stir-fry evenly.

5. After frying for a while, the color changes, immediately pour in shredded cucumber, then add garlic leaves, add a little soy sauce to taste, and serve.

Stir-fried 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, soy sauce, salt, sugar, starch, pepper and marinate for 20 minutes.

2. Wash the celery, cut off the rest of the leaves, cut the carrots into shreds, soak the black fungus in water, and cut into shreds.

3. Fry the shredded pork in the hot oil in a hot pan.

4. Dice the garlic and ginger, put it in a hot pan with cold oil and sauté until fragrant. Add carrots and black fungus and stir-fry. After a while, add celery and shredded pork and continue to stir-fry. Add soy sauce and salt, and season to cook.

Lotus Root Pork Bone Soup

Preparation of ingredients and seasonings: fan bones, dried octopus, carrots, lotus roots, red beans, peanuts, dried tangerine peel, candied dates, ginger.

Cooking steps: 1. Select a good fan bone, add an appropriate amount of water to the soup pot, put the cleaned fan bone into the boil, remove it and rinse with water for later use.

2. Wash and peel the carrots and lotus roots, and cut into pieces for later use.

3. Add red beans, peanuts, dried tangerine peel, candied dates, ginger, carrots, dried octopus, and fan bones to the stew pot, fill it with water at one time, and then use a low heat for two hours to simmer for a fragrant taste. Such a bowl of fragrant hot soup is also the deepest nostalgia.

Fried Broad Beans with Garlic

Ingredients: 300g of garlic, 100g of peeled broad beans, 80g of red and sweet peppers, 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 pieces for later use;

3. Put a little oil in the pot, put the garlic rice and sweet pepper in the pot and saute until fragrant;

4. After sauteing the accessories, put in the simmered garlic and broad beans, stir fry for a few times over high heat, and add an appropriate amount of salt;

5. Pour in an appropriate amount of wet starch and mix well before serving.

Fish-flavored eggplant

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

Practice: 1. Break off the eggplant and wash it;

2. Ginger and garlic are finely chopped;

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

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

5. Fry both sides until soft, and shave the eggplant to the side of the pot;

6. Take a small bowl and a spoon of soy sauce, two spoons of vinegar, two spoons of sugar, and a little water into the bowl;

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

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

Palace Bursting King Oyster Mushrooms

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 the king oyster mushrooms and cut them 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. Fry the king oyster mushrooms on medium heat. After two minutes of frying, the king oyster mushrooms will come out of water. Stir fry until the water slowly dries up. You can be patient and fry for a while longer.

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, water the fungus, bamboo shoots, golden needles, and mushrooms. Note that the bamboo shoots and golden needles should be soaked in advance, and the water should be changed 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 take a few pockets;

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.