33 dishes are recommended, delicious and affordable, worth sharing with everyone
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!
Date Fragrant Pork
Ingredients: pork feet (160g) seasoning red dates (100g) white lotus seeds (20g) five-clawed golden dragon (10g) salt (5g) rock sugar (5g) white sugar (20g) very fresh (5g) char siu sauce (5g) cornstarch (5g) )
Prepare all the ingredients and wash them for later use;
Remove the bones from the pig's feet, and take the muscle part for later use;
Heat oil in a hot pan, fry the sugar into a slightly yellow sugar gum, add 700ml of water
Pour in the pork trotters and all the ingredients and seasonings, bring to a boil over medium heat and cook slowly for 30 minutes;
After 30 minutes, take out the pork trotter and use a slotted spoon to separate the red dates, white lotus seeds, etc. from the soup;
When the pork trotter is slightly cool, change the knife and cut it into a bowl (the pig skin is close to the wall of the bowl) and fill it with buttons in turn, then add the soup to the bowl, wrap it with plastic wrap, and steam for 10 minutes;
After 10 minutes, take out the buckle bowl, pour out the soup, put the buckle bowl into the plate and add red dates and white lotus seeds to garnish
After the plate is finished, pour the soup over it (you can also use the soup to thicken the thin gorgon and drizzle it).
Scrambled eggs with toast and fresh milk
[Ingredients]: 3 slices of toast, 4 eggs, 100 ㏄ fresh milk, 1 tablespoon chopped green onion, 2 tablespoons salad oil, 1/2 teaspoon salt, 1 teaspoon cornstarch
【practice】:
After the toast is removed, add fresh milk to soften it, then add Taibai powder and stir it with chopsticks, set aside.
Beat the eggs in a large bowl with salt and set aside.
Mix the ingredients of steps 1 and 2, add chopped green onion and mix well.
Heat the oil in a pan, pour in the toast egg mixture from method 3, slowly push the spatula over medium heat until the egg mixture is cooked, sprinkle a small amount of minced red pepper and coriander leaves for decoration after serving.
Steamed Egg with Clams
Clams, eggs, two slices of ginger, a little spring onion, sesame oil, seafood soy sauce
Buy fresh clams, such as flower clams, hair clams, and clams. Best to buy meaty ones. Soak them in salt and sesame oil water for at least two hours and let them spit out the sand.
Wash the clams with clean sand, put them in the pot, add two slices of ginger and green onions, cook on high heat, take out the clams with one mouth, and the meat will become old after a little longer. (Don't wait for all the clams to open their mouths, then it will be too late, you can fish them out together and break them open.) Remember: don't dump the soup.
Beat the eggs, add the water for cooking the clams (be sure to wait for it to cool), the ratio is 1:1, and shake together.
Take a plate and brush the plate with a layer of oil (it is said that it is easy to wash the plate, but I don't think it is difficult to wash it without brushing. It is based on personal preference). Place the clams on a plate, sieve the egg mixture into a bowl, do not use too much egg mixture, just cover half of the clams. (Clams can be boiled directly in the shell, or shaved. The shell is beautiful.)
Cover the outside with a layer of plastic wrap (the plastic wrap can prevent the honeycomb egg custard from being steamed, and the resulting egg custard will be smooth), put cold water into the steamer, boil on high heat and turn to medium heat for ten minutes, and steam it until cooked.
Orange Steamed Egg
Oranges, Eggs, Sugar
Beat the eggs, add a teaspoon of sugar and mix well
Wash the oranges and knead them on the chopping board for three to five minutes
Cut the orange in half, squeeze and stir the orange with your hands and a spoon, squeeze the orange juice and orange flesh into a bowl with egg mixture (in fact, you don't need to squeeze too clean, anyway, the egg mixture will take a while It also has to be poured into the orange peel, so don’t break the orange peel with too much force when scooping out the orange flesh with a spoon)
Pour the egg mixture with orange juice into two orange bowls, don't overfill it, leave 1 cm aside (I poured a bit full, so it came out a little after steaming) )
Cover the orange bowl with a layer of plastic wrap (so it is less likely to have small holes), put it in the steamer on high heat and boil the water, then turn to low heat, and it will take 10 minutes in total!
Tea tree mushroom roasted tofu
Ingredients: tofu, tea tree mushroom, oyster sauce, salt, ginger, green pepper, carrot
practice:
Soak tea tree mushrooms in light salt water, wash and set aside;
Green pepper cut into diamond-shaped slices, carrot slices, tofu slices, ginger slices;
Heat the oil in the pot, then add the tofu slices and fry until golden brown on both sides. Dish out;
First saute the ginger, add the tea tree mushrooms; then add the green peppers, carrots and tofu, stir-fry evenly;
Then add oyster sauce and appropriate amount of water, stir well together, then slowly simmer over low heat until it tastes delicious, then add a little salt to taste and serve.
Sweet and sour lotus root
[Ingredients] Crispy lotus root, sugar, soy sauce, vinegar
【Method】1. Wash and peel the crisp lotus root and cut into small pieces for later use;
Put an appropriate amount of oil in the pot, add lotus root and fry for a while, then add water and simmer for 10 minutes;
Add in soy sauce, sugar and vinegar in turn, stir fry evenly.
Pineapple Tofu
Ingredients: half a pineapple, tofu, cooked corn kernels, oil, half a teaspoon of salt, monosodium glutamate, 1 teaspoon of white sugar, tomato sauce, half a spring onion, ginger juice.
practice:
Peel the pineapple and cut it into pieces, soak it in salt water for a while and then rinse it out; blanch the tofu in boiling water and cut it into pieces
Prepare a small bowl, pour in the starch, roll the tofu cubes in it and fry in the oil pan until golden brown and take out.
Leave the oil at the bottom of the pot, add the shallots and ginger juice and stir-fry until fragrant, remove the shallots, pour in the tomato sauce and stir-fry, add salt, monosodium glutamate, and white sugar, stir-fry evenly, and then pour in an appropriate amount of water to boil.
Add in tofu cubes, pineapple cubes, and corn kernels and quickly stir-fry evenly.
Garlic Squid
Ingredients: 2 large pieces of squid, garlic, red pepper, coriander or chives, soy sauce, oyster sauce, salt, sugar, and chicken essence.
practice:
Wash squid, mince garlic and red pepper;
Heat a little oil in a pot, add half of the garlic and red peppers and fry until fragrant, add soy sauce, oyster sauce, salt, sugar, and chicken essence. Put it in a bowl, add the remaining half of the garlic, set aside;
After the water in the steamer is boiled, add the squid and steam for 5 minutes;
Take out the squid, cut it into rings, put it on a plate, and pour in the garlic sauce prepared before.
Pineapple Chicken Wings
Ingredients: 3 chicken wings, 300 grams of pineapple, half a bell pepper, 4 slices of salt, ginger, 4 cloves of garlic, 1 star anise, 1 small piece of cinnamon, 1 dried chili, cooking wine, dark soy sauce, 2 chives, 1 bay leaf, sugar.
practice:
Wash the chicken wings, make a few cuts on the back, add 1 tablespoon of salt, half a tablespoon of sugar, pour in an appropriate amount of cooking wine, grab the chicken wings and seasonings with your hands, cut the pineapple into the chicken wings, mix well, and marinate together 1 hour.
Heat the pan with the chicken skin side down, fry the chicken wings over low heat until golden brown on both sides.
Add water to the pot to cover the chicken wings, add onion, ginger, garlic, star anise, cinnamon, bay leaves and red peppers, then pour the marinated chicken wings in the soup, pour in the old soy sauce, boil over high heat, and skim off the surface with a spoon scum, change to low heat and cook slowly.
Cook until the soup is half down, then add pineapple and red pepper pieces, simmer for 5 minutes, and then close the juice on high heat.
Mushroom Meatballs
Practice: 1. Rinse the dried mushrooms, soak them in advance, wash the pork, cut into small pieces first, and then chop finely;
Finely chop the shallots and ginger, squeeze the dried shiitake mushrooms in water, chop them into pieces, mix the above ingredients, add eggs, starch, cooking wine, salt, monosodium glutamate, soy sauce and sesame oil and stir well;
Squeeze the prepared meat filling into equal-sized meatballs, take out the oil pan, when the oil is 70% to 80% hot, put the balls in and fry them on medium heat;
When the balls turn golden brown, remove them from the oil and put them on a plate.
Lotus Root Sesame Cake
Ingredients: a section of lotus root, 1 egg, 200 grams of flour, 1 chopped green onion, 100 grams of black sesame seeds, 1 tablespoon of salt.
practice:
Peel the lotus root and chop it.
Turn on a low heat and fry the black sesame seeds until cooked. Put it in a bowl.
Crack eggs into a bowl, add chopped lotus root, flour, black sesame seeds, and salt to mix well, then knead into dough in turn, and press into a cake shape for later use.
Brush a layer of oil on a flat-bottomed non-stick pan, turn on a low heat and heat it up. Put the dough into the pan and fry until golden on both sides.
Fried Winter Gourd with Tomatoes
Ingredients: 100 grams of winter melon, 1 tomato, 1 tablespoon of salad oil, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 shallot
practice:
Peel the wax gourd and cut it into small pieces, wash and chop the tomatoes, and chop the shallots;
Put salad oil in the pot, pour the wax gourd slices into the hot pot, stir fry for a few times;
Add the tomato cubes and add an appropriate amount of water;
Add a spoon of salt and a spoon of chicken essence, stir fry evenly;
Finally, sprinkle with chopped green onion and serve.
Fried Pork with Coriander
Practice: 1. Wash the stems of coriander, shred carrots, shred chicken breasts, add 1 tablespoon of cooking wine and half a tablespoon of salt to mix well, and prepare a small amount of shredded onion and ginger for later use;
Heat the oil in a pan, fry the chicken breast until it changes color, push it aside, add shredded onion and ginger, and sauté until fragrant;
Add in the shredded carrots and stir-fry, the chicken breasts are tender and the coriander is fresh, so add light soy sauce and salt to the seasoning, and then turn off the heat and drizzle with a few drops of sesame oil.
Laoganma Fried Bitter Gourd
Ingredients: bitter gourd, pork belly, onion, garlic, red pepper, salt, Laoganma tempeh
practice:
After the bitter gourd is sliced, add an appropriate amount of salt, add some bottom flavor, and remove some water;
Heat the pan, put a little oil, add the pork belly slices and stir fry; stir fry and change color, the surface is browned and slightly oily, add Laoganma sauce, stir well;
Add the onion slices, add a small amount of salt to taste;
Add the pickled bitter gourd, garlic cloves and red pepper, stir fry for two minutes.
Stir-fried Chicken with Asparagus and Straw Mushrooms
Ingredients: 150g straw mushroom, 8~10 asparagus, 6 chicken wings, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, half teaspoon salt, half teaspoon sugar
practice:
Debone the chicken thigh and cut out the chicken thigh meat. After cutting, add soy sauce and sugar to marinate for 30 minutes;
Wash the straw mushrooms and cut off the back part, then cut them in half for later use;
A few asparagus do not need to be scraped, pinch off the old wood at the back, and then cut into sections;
Heat the pan with cold oil, add minced garlic and fry until fragrant, then add straw mushrooms and asparagus and stir-fry for about 2 minutes, stir-fry until the asparagus changes color and set aside;
Put a little oil in the pot, pour in the chicken and stir fry until the chicken pieces turn white and broken;
Pour in asparagus and straw mushrooms and stir-fry, add oyster sauce and a little salt and stir-fry evenly.
Fried bacon with old pumpkin
Ingredients: 150 grams of old bacon, 300 grams of old pumpkin, ginger slices, garlic slices, green pepper rings, millet pepper festival, salt, monosodium glutamate
practice:
After the old bacon is cooked, take it out and cut it into slices; after peeling the old pumpkin, cut it into thick slices and put it into the salad oil pan, fry it until it is broken, then pour it out and drain the oil.
Leave the bottom oil in the pot, first add the bacon slices, ginger slices and garlic slices and stir until fragrant, then add the pumpkin slices, green pepper rings and millet pepper festivals, while frying, add salt and monosodium glutamate to taste, stir well and then serve out of the pot plate.
Braised Pig Tail
Ingredients: pig tail, marinade, sesame oil
practice:
Scrape and wash the pig's tail, put it into a boiling water pot and cook for about 15 minutes, remove it, wash it, and dry it;
Take a clean pot and set it on fire, scoop into the brine, put in the pig tails, bring to a boil, change to low heat and soak in the brine for 30 minutes, remove and let cool and apply sesame oil;
When eating, chop off the pig tail and drizzle with a little marinade.
Spicy Gluttonous Frog
Ingredients: bullfrog, loofah, bean paste, pickled pepper, 30 grams each, pepper, chicken essence, monosodium glutamate, dried chili, ginger, sugar, salt, garlic, cooking wine, chives, wet starch, fresh soup
practice:
The bullfrog is slaughtered and cleaned, humidified with starch, salt, monosodium glutamate, and pickled for 10 minutes;
Peel the loofah and cut into strips;
Heat the oil in a pot, pour in the garlic cloves, old ginger, and scallions, and sauté on medium heat until fragrant;
Add bean paste, pickled peppers, dried peppers, and peppercorns and fry for 1 minute on medium heat, then pour in sugar, cooking wine, and chicken essence and fry for about 3 minutes over low heat.
Put the remaining salad oil in the pot, and when it is 70% hot, add the chili sauce and stir-fry on low heat, add fresh soup, put the loofah and bullfrog on low heat for about 1 minute, add the remaining chives and serve.
Salted Pork
Ingredients: pork ham, garlic sprouts, red peppers, bean paste, tempeh, salt, monosodium glutamate and other seasonings
practice:
Wash the garlic sprouts, cut them into sections, and cut the red pepper into circles;
Cut the prepared meat into thin slices of moderate size;
Heat a small amount of oil in a pot, and after the oil is 50% hot, add the meat slices and an appropriate amount of salt and simmer until the oil comes out;
Turn to low heat, add bean paste and tempeh and fry until red;
Add ginger slices, garlic sprouts, red peppers, etc. and stir fry evenly;
Add a little sesame oil and monosodium glutamate before starting the pot, stir fry evenly, and then serve.
Bamboo Shoot Fried Pork
Practice: 1. Slice bamboo shoots, smash garlic, slice meat, and set aside the fat for use. Marinate the lean meat with sugar, salt, oil, dark soy sauce and starch for half an hour;
- Heat the pot without oil, put the bamboo shoots in the pot, add a little salt, stir fry for one minute, put oil in the pot, heat it to 40% hot, put in the marinated meat slices and fry until the meat turns white , put it in a bowl, put the fat pork in and fry until slightly oily, put in the garlic and saute until fragrant, pour the previously fried lean meat and bamboo shoots into the pot, add soy sauce and stir well!
Braised Pork
Ingredients: pork belly, green onion, ginger, star anise, cinnamon, bay leaf, rock sugar, dark soy sauce, light soy sauce
practice:
Wash the pork belly, cut it into 2cm square pieces, put it in clean water, add 10ml cooking wine and soak for 10 minutes.
Pour the pork belly into the pot together with water, blanch for 2 minutes after boiling, and remove.
Put no oil in the pot, add the pork belly, fry on low heat until it turns yellow, until the oil comes out, put the meat to one side, and put the onion and ginger in the pan.
Add light soy sauce and dark soy sauce, stir fry evenly, add boiling water, cover the meat, add star anise, cinnamon, and bay leaves, simmer for 5 minutes on high heat, simmer for 1 hour on low heat, and collect juice on high heat.
Water chestnut balls
Ingredients: 400g minced pork, 200g water chestnuts, 15ml rice wine, 4g salt, 20ml soy sauce, 20g egg white, spring onion, 2 tablespoons water starch, a little sugar, 10ml dark soy sauce
Method: 1. Add salt, rice wine, egg white, and soy sauce to minced pork and stir clockwise until sticky;
Wash and peel the water chestnuts, then chop the water chestnuts into fine pieces and mix with minced pork, stir well, pick them up repeatedly and beat them in a bowl until they become sticky;
Heat the oil in a pot, the oil temperature is 6 minutes, put in the balls;
After the bottom of the meatballs are discolored, shake the pan gently to make the meatballs evenly heated, fry them until they are fully cooked, and then remove the oil;
Pour out all the oil, return the balls to the pot, add the light soy sauce and dark soy sauce, stir well, pour in water, cook for a while, add a little sugar to taste, add water starch to thicken, turn off the heat and remove from the pot.
Shrimp and Seaweed Soup
Ingredients: kelp, 1 handful of dried shrimps, soy sauce, salad oil
practice:
Soak the kelp in water, wash it clean, drain the water and cut into diamond-shaped pieces for later use; wash the shrimp skins and put them in a vegetable basket to drain the water; wash and dice the red peppers;
Put a small amount of salad oil in the pot, heat the oil in the pot, pour in the kelp and stir fry, then pour in the shrimp skin, stir well on high heat;
Add appropriate amount of water and soy sauce, bring to a boil over high heat, and simmer for 15 minutes on low heat.
Fried Pork with Tempeh
Ingredients: 100g pork, 200g garlic moss, 10g minced garlic, 1 fresh red pepper, 15g tempeh, 1/2 tsp salt, 1 tbsp soy sauce, 1/4 tsp sugar, 1/4 tsp chicken essence key, spoon
practice:
Chop the pork into small pieces, cut the garlic moss into small pieces, chop the red pepper, tempeh, and garlic;
Heat 1 teaspoon of oil in a pot, add garlic moss, salt, and 1 tablespoon of water, fry until 8 mature, set aside for later use;
Heat 1/2 tablespoon of oil in the pan, add red pepper, tempeh and minced garlic and fry until fragrant;
Add minced pork, stir fry on low heat until the oil is released;
Add soy sauce, sugar, chicken essence and fry until the water is dry;
Add the fried garlic moss and fry until it breaks.
Egg tumbled tofu
Ingredients: North tofu, egg, shrimp skin, spring onion
practice:
Cut the tofu into small pieces:
Rinse the dried shrimp skins, drain the water, chop some, chop the shallots, pour them into the beaten egg mixture, add a little salt to taste and mix well;
Pour a thin layer of oil into the frying pan, fry the tofu slices on a low heat, and fry until golden brown on both sides;
Slowly pour the egg liquid onto the tofu in the pot, continue to heat on low heat until the egg liquid solidifies;
After the egg liquid at the bottom has solidified, turn the tofu and egg liquid over and continue to fry until all the egg liquid has solidified.
Braised Fresh Abalone with Wild Rice and Tomatoes
Ingredients: wild rice, tomato, chicken oil, tomato sauce, stock, salt, sugar, fresh abalone, mint leaves
practice
After washing the wild rice, steam it in a cage and set aside. In addition, after scalding the large tomatoes with hot water, peel off the skin, then cut off a lid and hollow out, and keep the inner flesh for later use.
Put a little chicken oil in a clean pot and heat it up, add fresh tomato pulp and tomato sauce to fry until fragrant, add broth and steamed wild rice, add salt and sugar, boil over high heat until thick, then Add fresh abalone and simmer over low heat to taste.
Put the hollowed out tomato cup into the cage and steam for 5 minutes, then take it out. Then put the fresh abalone, wild rice and soup into the tomato cup, and garnish with mint leaves.
Susanding
Ingredients: 60g sweet corn kernels (cooked), 50g peas (cooked), 60g carrots, 1/2 tsp salt, 20ml olive oil
practice:
Cooked peas, corn kernels are ready, carrots are cut into small cubes;
Heat the oil in a pan, add carrots and stir-fry until soft;
Add peas and corn kernels and stir fry for a while;
Add salt to taste and stir fry evenly.
Ribs and Carrot Soup
Ingredients: 350 grams of carrots, 300 grams of pork chops, 50 grams of onions, refined salt, chicken essence, pepper, cooking wine, ginger slices, sesame oil, and appropriate amount of water
practice:
Peel and clean the carrots and onions and cut them into pieces.
Clean the pork chops, cut them into pieces and blanch them in water, then wash the impurities and control the water.
Heat the pot, pour in the peanut oil and heat it up, stir in the ginger slices and onion until fragrant, pour in the pork chops and stir-fry, and cook the cooking wine.
Add water, carrots, add salt and pepper and cook until mature, add chicken essence and sesame oil, and put it in a bowl.
Sweet and Sour Chicken Wings
Practice: 1. Mix the chicken wings with rice wine, oyster sauce and soy sauce and marinate for about 30 minutes.
Add the right amount of oil to the pot and heat it up, put the chicken wings into the pot and fry slowly over low heat, fry each side for about 2 minutes, then add 2 tablespoons each of soy sauce, oyster sauce, white vinegar and sugar, stir well and add 1 cup of water , After the fire is boiled, turn to low heat and cook for about 10 minutes, stirring a few times in the middle to prevent sticking to the bottom.
Turn off the heat and add chopped green onion to enjoy the chicken wings.
Soy Sauce Steamed Egg
Ingredients: 4 eggs, 2 tablespoons of soy sauce, half a teaspoon of sugar, appropriate amount of white pepper, 1 tablespoon of steamed fish soy sauce
practice:
First cover the bottom of the pan with oil to prevent sticking to the bottom, pour in soy sauce, pepper and sugar;
Beat the eggs, do not stir;
Heat the pot and steam for 10 minutes;
Add less steamed fish soy sauce, sprinkle some green onions, and serve.
Braised Tofu with Shrimp
Ingredients: 15 prawns, 2 pieces of soft tofu, 2 pieces of ginger, 2 cloves of garlic, 2 shallots, 1 spoon of spicy sauce, 2 spoons of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 gram of pepper, 1 gram of salt , 1 g chicken essence, 2 g cornstarch
practice:
After the shrimp is processed, cut the shrimp into small pieces, add some pepper powder and cooking wine to marinate for ten minutes; cut the tender tofu into small cubes; mince the ginger, garlic, and scallion respectively, and set aside a spoonful of spicy sauce.
Take a small bowl, add oyster sauce, light soy sauce, and a little dark soy sauce and mix well to make a sauce.
Fry the shrimps in the hot oil in the pan until cooked, and set aside.
Put the minced ginger, minced garlic and scallion into the pot and stir-fry until fragrant, then add the spicy sauce and stir-fry until the red oil is produced.
Pour the tofu into the pot, add the sauce and a little water to boil, turn to low heat and cover for 5 minutes, shaking in the middle to prevent sticking to the pot; then add shrimp and simmer for a minute; finally add a little salt and chicken essence, add starch Water and fire to collect juice.
Scrambled eggs with green peppers
Practice: 1. Cut the green pepper into small circles, add an appropriate amount of salt and a little wine to the egg mixture to break up;
Stir fry the chili rings in a hot pot, pour into the egg mixture and stir well;
Heat oil in a hot pan, pour in the egg mixture, don't rush it first, and then stir fry until golden brown when it is basically formed.
Bullfrog Yam Soup
Materials Bullfrog, yam, lily, salt, monosodium glutamate, cooking wine, cooked white sesame
Practice 1. After the bullfrog is slaughtered, head, skin, and internal organs are removed and washed for later use
Cut the bullfrog into large pieces, peel and wash the yam and cut into thick slices, wash the lily
Put the bullfrog into boiling water and scald for 3 minutes, remove and set aside
Add 6 cups of cream stock to the pot and heat it up, add the bullfrog and yam and cook for 40 minutes
Add lily, refined salt, monosodium glutamate, cooking wine and cook for 20 minutes. Remove from the heat and sprinkle cooked white sesame seeds when serving.