35 recommended dishes for today's dish
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!
Spicy Fried Chicken Gizzard Liver
Practice: 1. Wash the chicken gizzards and cut them into thin slices, add red pepper, ginger and cooking wine to marinate for 20 minutes.
Long green chili seeds, cut into sections, onion, ginger, garlic, cut into thin slices.
After the hot oil is poured into the pot, heat the oil, and then add pepper, ginger, onion and garlic to stir-fry.
Stir fry the chicken gizzard brine over high heat.
Add green peppers and stir-fry, add a little soy sauce, fry green peppers, add a little salt, and then pour in a little sesame oil.
Grilled Tofu with Fish and Shrimp Paste
Material: 1 box of northern tofu, 100 grams of fresh shrimp, 100 grams of celery, 1 tablespoon (15 grams) of shrimp paste, 3 slices of ginger, 1 teaspoon (5ml) of cooking wine, 1 tablespoon (15ml) of water and starch
Practice: 1. Remove the shell of the fresh shrimp to remove the sand line and wash it. Remove the leaves of the celery, wash and cut into pieces. Wash and slice the ginger. Cut the tofu into 2cm pieces, put them in a frying pan, and fry both sides over medium heat until golden brown.
Pour a little more oil into the pot. When the oil is 70% hot, add ginger slices and fry until fragrant, then pour in shrimp paste and stir-fry until scattered, then add celery and shrimp. Cook in cooking wine and stir-fry a few times. Next, pour in water to cover 1/3 of the ingredients in the pot.
Put in the fried tofu, cover and cook for 3 minutes, pour in water and starch to thicken
Pumpkin Sunflower Buns
Ingredients: 100g pumpkin puree, 3g yeast, 15g raw cane sugar, 150g all-purpose flour, 2g salt, 5ml vegetable oil
Method 1. Mix all the ingredients together, knead into a dough, then knead into a long strip, knead it long and cover it inward, and do this three times in a row;
Roll the dough into an oval shape, pay attention to the thickness evenly, if there are air bubbles, you can pierce it with a toothpick;
Use the mouth of the teacup to print 6 round flower embryos on it. The size of these flower embryos should be about the same. Put the flower embryos in a plastic box and store them in the refrigerator to delay fermentation.
Add cocoa powder to the remaining dough outside the flower embryo, slightly dip your fingertips in water, continue to knead the dough, let the cocoa powder and dough mix evenly, and then put it in the refrigerator to delay fermentation;
Take out the flower embryo and press down with a plastic cup with a diameter smaller than the tea cup;
Start to make the sunflower shape, cut it twice with scissors, pinch it, and make all six;
Roll out the dough with chocolate powder into an oval shape, use the plastic cup used before to print out a few circles, and arrange the edges of the circles to make it look smoother;
Use a knife to draw vertical and horizontal strips on the circle to make the middle of the sunflower;
Put the sunflowers together, put them in the steamer to ferment for 30 minutes, then put them on the pot and steam them on medium heat for 20 minutes.
Spicy Saury
Practice 1. Kill the saury and clean it up. Add salt, cooking wine and ginger and green onion to the pot to marinate the taste, then put it into the oil pan and fry it until it is dry and fragrant, then pour it out and drain the oil.
- Put the red oil in the pot, add the dried chili festival, Chinese prickly ash, sesame oil, chicken essence, monosodium glutamate and sesame seeds and stir-fry until fragrant, then put in the fried saury and stir well together.
Cucumber Stir-Fried Fritters
Ingredients: 1 fritter, 2 cucumbers, 1 tsp dried shrimp, 3 cloves of garlic, 3 tsp soy sauce, 2 tsp vinegar, 1 tsp sesame oil, and a little sugar.
practice:
Tear the fried dough sticks into small pieces and put them in a bowl.
Wash the cucumber, pat loose and cut into pieces.
Mix cucumber with fritters.
Press the garlic into mud, add soy sauce, vinegar, sesame oil and a little sugar, and mix into garlic juice.
Add the garlic juice to the fritters and cucumber, mix well.
Sprinkle a few grains of dried shrimps and serve on a plate.
Boiled Tofu
Material: northern tofu, radish seedlings, oil, pepper, dried chili, Pixian watercress
practice:
Cut the tofu into pieces; wash the radish seedlings, drain and put them in a bowl.
After the pot is hot, pour oil, pour in Sichuan peppercorns and dried peppers and stir-fry until fragrant, pour in bean paste and stir well, pour in enough hot water, the amount of water is less than half of the tofu.
After the water boils, pour the tofu into the pot to make the tofu taste good, turn the tofu over and continue to simmer for a while, then pour it into the container with the radish seedlings.
Fish-flavored king oyster mushrooms
Material: 300 grams of king oyster mushrooms, 2 eggs, seasoning, salad oil, some salt, a little soy sauce, 1 tablespoon of vinegar, 3 tablespoons of ginger, 2 grams of garlic, 5 grams of shallots, 5 grams of sugar, 3 tablespoons of cornstarch, 1/3 tablespoon of flour, appropriate amount of pickled pepper
practice:
Cut the king oyster mushroom into slightly thick slices
Add a little salt to mix well, marinate for half an hour to soften
Garlic rice, ginger rice, chopped green onion are ready
Chopped pickled peppers are ready
Take 1/6 teaspoon salt and 3 tablespoons sugar
Add 3 tablespoons of vinegar
Add 1 tablespoon of soy sauce
Add half a tablespoon of cornstarch, stir well, try to make the sugar and soy sauce mix as much as possible
Take the egg and add a little water, beat it up, then add the flour and mix well into a roux
Relax the oil in the pot. When the oil is 60% hot, take the slices of king oyster mushrooms and dip them into the powder paste evenly.
On medium heat, deep-fry in oil until golden brown or cooked, remove and filter oil
Leave the bottom oil in the pot, add the pickled peppers and fry until fragrant
Add ginger garlic rice and fry until fragrant
Cook in the prepared sweet and sour sauce
Add chopped green onion and stir fry evenly
Cauliflower Vermicelli with Chopped Peppers
Practice: 1. Wash the pork belly and cut it into slices. Boil the vermicelli in boiling water to soften, remove and cool in cold water.
Break the cauliflower into small florets and wash them. Heat a proper amount of vegetable oil in a wok, add the pork belly slices and stir-fry.
Add 1 aniseed and fry until fragrant, and fry until the pork belly comes out of oil. Add onion and ginger and fry until fragrant. Pour in the chopped peppers and stir well. Add cooking wine and soy sauce and stir well. Pour the cauliflower into the pot and stir well. Add an appropriate amount of water, about 2/3 of a small bowl. Add salt.
Add sugar and stir well, cover the pot and simmer over low heat until the cauliflower is soft. When the cauliflower is soft, add in the vermicelli and stir well. Add chicken essence to taste.
Add an appropriate amount of sliced garlic and minced shallots before serving. Serve out of the pot.
Stir-fried dried celery
Practice: 1. Cut the celery with an oblique knife, and shred the green pepper;
White dry cut strips;
Put a little oil in the wok and stir-fry the white dried beans until they are slightly browned;
Add in the celery and green peppers, stir fry on high heat until they are broken;
Add appropriate amount of salt and salt and stir fry evenly and turn off the heat.
Hot and Sour Salmon
Ingredients: 200g Norwegian salmon, half each green and red pepper, 5 dry red peppers, 1 dry onion, 4 cloves garlic, 1 shallot, 4 mushrooms, 1 king oyster mushroom Seasoning: 1/4 teaspoon Chinese pepper powder (1g), 1/2 tsp curry powder (3g), 1 tbsp cooking wine (15ml), 1 tsp dry starch (15g), 2 tbsp garlic chili sauce (30g), 2 tbsp Laoganma tempeh chili sauce (30ml), 2 tbsp tomato paste (30g), 1 tsp dark soy sauce (5ml), 1/2 tsp salt (3g), 1 tsp sugar (5g), 1 tbsp water starch (15ml)
Cut the salmon into 3 cm wide pieces, put it in a large bowl, add Chinese pepper powder, curry powder, cooking wine and dry starch, stir well, and marinate for 10 minutes;
Pour oil into the frying pan, when the oil temperature is 70% hot, put in the fish pieces, there should be space between each piece, otherwise they will stick together, fry until golden on both sides and remove;
Slice the shallots, slice the garlic and chop the shallots. Remove the stems and seeds of the green and red peppers and cut them into pieces. Wash the mushrooms and king oyster mushrooms and cut them into 2 mm thick slices;
Pour some oil into the pan, add chili, dried shallot, garlic and chopped green onion until fragrant, then add the mushrooms and stir-fry, when the mushrooms are a little soft, add the garlic chili sauce, tempeh chili sauce After stirring with tomato sauce, pour in boiling water, pour in the fried salmon pieces, and then pour in the green and red pepper pieces after 1 minute;
Add in the dark soy sauce, salt and sugar and stir well, then pour in the water starch. You can add a little more sesame oil before serving to enhance the fragrance and taste, or leave it alone.
Potato Rib Soup
Ingredients: 500g ribs, 250g potatoes, 20g tomatoes, appropriate amount of salt
practice:
Wash and peel the potatoes and cut into hob pieces; wash and cut the tomatoes into pieces.
Wash the ribs, put them in a pot of cold water, blanch for 3 minutes, remove and cool, and control the moisture.
Put the blanched ribs into the pressure cooker and press for 20 minutes.
Add potatoes and tomatoes and simmer for 10 minutes.
After simmering, add salt, then cover the lid. After 5 or 6 minutes, you can put it on the plate.
Homestyle Fried Pork
Ingredients: 1 white fungus, 1/2 dried fungus, 1/2 dried day lily, 100g pork belly, 1 green onion, 1 small piece of ginger, 1 spoon of soy sauce, 1 spoon of vinegar, 1 spoon of oil, 1 spoon of salt
practice
Soak the dried white fungus, dried fungus and dried yellow flower with water, remove the roots if there are roots, tear the white fungus into small buds, wash and drain for later use
Thinly sliced pork belly; sliced green onion and shredded ginger for later use
Heat the oil in a hot pan, add the pork belly and stir fry the oil
Add onion and ginger and saute until fragrant
Add in soy sauce and vinegar, remember to add vinegar! Stir fry on high heat until fragrant
Add the soaked vegetables and continue to stir fry for about two minutes
Add salt, stir well and turn off the fire
Salad Chicken Gizzards
Ingredients: 500 grams of chicken gizzards, 1 spoon of sesame oil, appropriate amount of salt, 1 spoon of pepper oil, 4 cloves of garlic, 2 chives, appropriate amount of vinegar, 1 star anise, 2 bay leaves, 1 piece of cinnamon, 1 spoon of cooking wine, chicken half spoon of powder
practice:
Wash the chicken gizzard with vinegar mixed with water, peel off the surface fascia, and mince the onion and garlic;
Put the chicken gizzards in cold water, add star anise, bay leaves, cinnamon, cooking wine and cook until the chicken gizzards are cooked through, about 40 minutes, remove and cool and cut into thin slices;
Take a clean small pot, put minced garlic first, then add chicken gizzards, salt, pepper oil, sesame oil, chicken powder, chopped green onion, and mix well.
konjac salad
Practice: 1. Add water to the pot, add konjac tofu, cook for 2 minutes, until the konjac becomes soft.
Put the konjac tofu into pure water and let it cool. After the konjac is completely cool, take it out to control the moisture, cut it into strips of the same length, and put it on a plate for later use.
Take an empty bowl, add salt, soy sauce, vinegar, sugar, chili oil, sesame oil, spicy millet, chopped green onion and coriander, stir well, make a sauce, set aside.
Pour the sauce into the konjac, stir well, and serve.
Tomato curry tofu
Ingredients: tofu, tomato, coriander, vegetarian curry, soy sauce, salt, coconut oil
practice:
Cut tofu into small cubes, peel and chop tomatoes;
Add coconut oil to the wok, add tomatoes, fry until sticky;
Pour an appropriate amount of water, add the curry cubes, and cook the soy sauce until the curry cubes melt;
Add tofu and mix well, boil again, then turn to low heat and cook for 5 minutes;
Finally, open the lid and add a little salt to taste according to personal taste, and add a little juice;
Sprinkle with chopped parsley.
Sautéed Potato Chips with Tomatoes
Ingredients: 1 potato, 1 tomato. 4 cloves garlic, coriander, 1/2 tsp salt.
Practice: 1. Peel the potatoes, cut them into thin slices and soak them in water.
Wash the tomatoes, remove the stems and cut them into pieces.
Peel the garlic and cut into slices for later use.
After washing the parsley, cut it into 1 cm long segments.
Pour oil into the pot, add half of the garlic and fry until fragrant, add potato chips and fry until the potato chips become transparent.
Add in the tomato pieces, stir fry until the tomatoes become soft and the soup comes out, add salt and stir fry evenly.
Delicious Crispy Fish
Practice: 1. Clean the fish, make a peony flower knife on both sides, marinate with onion, ginger, salt, cooking wine and pepper to taste, remove the onion and ginger, and pat it with water starch.
When the oil is 70% hot, deep fry the fish and take it out. When the oil is hot to 80%, deep fry the fish until crispy.
Leave the bottom oil in the pot, add chopped green onion, ginger rice, mashed garlic, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar, vinegar, thicken when the sauce is open, pour in the boiling oil, pour the sauce evenly on the fish and serve .
Curry Prawns
Practice: 1. Wash the prawns, take out the shrimp lines, cook them in boiling water, remove and drain;
Put vegetable oil in the wok, add the prawns and fry, remove and drain the oil;
Put the vegetable oil in another pot, add the curry paste, stir fry the curry paste well;
Add in prawns and salt and stir-fry evenly.
Yam meat slices
Ingredients: 150 grams of yam, 200 grams of sliced meat, a little color pepper, fungus, oil, salt, onion ginger, starch, pepper, sugar, chicken essence.
practice
Peel and slice the yam, wash and slice the bell pepper, and soak the fungus.
Marinate the meat slices with salt, cooking wine and starch for 20 minutes.
Stir-fry the pork slices in a hot pan with cold oil.
Heat the oil in the wok again and sauté the shallots and ginger, and stir-fry the yam and fungus for 2 minutes.
Add sliced meat, green and red pepper, pepper, sugar, salt, chicken essence and stir well.
Gluttonous Kimchi Chicken
Raw materials: 1 native chicken (about 1800 grams in weight), 150 grams of soaked cabbage leaves (soak the cabbage with salt water, wild pepper, pepper, fresh pepper for one night), dried green pepper, fresh green pepper, dried red pepper each 5 grams , scallions, green millet spicy.
seasoning:
80 grams of sour plum and green pepper sauce , 1300 grams of clear soup, salt, monosodium glutamate, cooking wine, wet starch, pepper sesame oil , yellow curry paste.
Make:
Kill the chicken and clean it up, rinse off the blood and cut it into long pieces, put it in a basin, add onion, cooking wine, salt and monosodium glutamate to marinate for 30 minutes.
Put the soaked cabbage leaves into the bottom of the pot, add the wet starch to the chicken pieces and mix well, put them into a 30% hot oil pan and slide them over medium heat for 2 minutes until they are 8 mature, remove and drain the oil for later use.
Put the pepper and sesame oil in the pot and heat it to 40% heat, add the peppercorns and saute until fragrant, add the yellow curry paste, green millet spicy, sour plum and green pepper sauce and stir-fry on low heat, pour in the clear soup, and dip the slipped chicken pieces in low heat Cook for 2 minutes, and when the chicken pieces are fully mature, put them in a bowl lined with kimchi with the soup.
Put the pepper and sesame oil in the pot and heat it to 50% heat. Add dried green peppercorns, fresh green peppercorns, dried red peppers, green peppers and saute until fragrant. Pour into a pot and serve.
Cabbage Pancakes
Ingredients Corn flour, 1 egg, dried shrimp, cabbage, salt, cooking wine, oil, pepper, chili powder
Method 1. Beat 1 egg, add a little pepper, chili powder and salt, add a little cooking wine and mix well.
Add shrimp skin and cornmeal, shred cabbage, add flour paste and mix well.
After the non-stick pan is hot, add a little oil, pour in the flour batter, fry slowly over low heat, cover the pan and simmer for a while, fry one side until cooked, then fry the other side until cooked.
Crispy Australian Beef
Main ingredient: Australian beef 200g.
Ingredients: 100g crispy peppers, 25g bread crumbs, 10g scallions, 1 egg.
Seasoning: salt 2g, monosodium glutamate 3g, chicken essence 3g, Yipin 5g, pepper oil 2g.
Production: 1. Cut Australian beef into slices and marinate with salt, monosodium glutamate, chicken essence, Yipinxian and egg white.
Dip the marinated beef in egg yolk, wrap it in bread crumbs, heat the oil for 50%, deep fry it until the outside is coke and the inside is tender.
Leave the oil at the bottom of the pot, put the crispy peppers in and stir-fry, then pour in the beef, add the shallots, and finally pour a little pepper oil, and then the pan is ready.
Stir-fried Enoki Mushrooms with Celery
Ingredients: shredded pork tenderloin, enoki mushroom, celery, red pepper, ginger, garlic, onion, salt, soy sauce, sesame oil
practice:
Blanch the dried golden needles in boiling water or soak them in boiling water in advance, remove and drain the water for later use.
Wash the celery and cut it into sections, and cut the red pepper into shreds.
Shred the tenderloin, add a little salt, pepper, starch, oil, add a little water, stir and marinate evenly.
Put oil in the pot, then add sliced garlic and shredded ginger to sauté until fragrant, add the marinated shredded pork and stir fry.
After the meat changes color, add the celery and stir fry.
Add the golden needles and stir fry. Finally, add red peppers, chopped green onions, and soy sauce and stir fry until the red peppers are broken and red.
Scrambled Eggs with Chives and Fungus
Materials: leeks, fungus, eggs, vegetable oil, salt, sugar
practice:
Wash and drain the leeks and cut them into sections. Use hot water bubbles to remove the stems and wash the fungus. Beat the eggs and add a little sugar and stir well. Wash and cut the millet peppers into cubes.
Heat the oil in a pan, heat the oil to 70% of the egg liquid, fry until the eggs become lumps, and scoop them up with a spatula
Heat the pan with cold oil again, heat 70% of the oil and stir-fry the millet pepper until fragrant, add the fungus and stir-fry evenly, add the chives and stir-fry evenly
Add salt and stir fry evenly, add eggs and stir fry evenly
Broccoli in Tomato Sauce
Practice: 1 Wash the broccoli and cut into small florets.
2 Put water in a pot with a little salt and oil to boil, and blanch the broccoli. Remove to dryness and place on a plate.
3 Take a bowl and add water, starch, tomato sauce, sugar, white vinegar, and salt, and stir to form a sauce.
4 Heat oil in a pan and sauté chopped shallots.
5 Pour the sauce into the pot and bring to a boil until thick.
6 Pour the viscous sauce on the blanched broccoli.
Vegetarian Fried Broccoli
Material: Broccoli (appropriate amount), carrot (appropriate amount), dried chili (appropriate amount), garlic (appropriate amount), Sichuan pepper (appropriate amount), salt (appropriate amount)
Practice: 1. Cut the broccoli into small pieces and peel the carrots.
Cut carrots into pieces, and other ingredients are ready.
Boil the water, pour in the broccoli and cook for a while, 2 minutes is enough.
Cook the carrots too.
Just put a little oil in the pot, heat it up, burst the dried chili, garlic slices and Chinese peppercorns, pour the vegetables in and stir fry.
Because the broccoli has already been cooked, it is good to fry it in the pot, and put some salt in the pot. Mmmm, very refreshing.
Dry Pot Spicy Beer Chicken
Material: half a tender chicken; 150ml beer; 1 star anise; 2g cumin; 2 green and red peppers each; 1 small piece of ginger; 5 cloves of garlic;
15ml soy sauce; salt; a little chicken essence;
practice:
Wash the tender chicken and cut it into small pieces, marinate for a while with salt, 30ml beer, soy sauce and ginger slices; cut the green and red peppers diagonally, slice the ginger, and pat the garlic;
Pour a little oil into the pot, add ginger slices, garlic, star anise, cumin and stir-fry until fragrant, add chicken pieces and stir-fry for discoloration, add soy sauce and salt and stir-fry evenly.
Add the remaining beer, cover the pot and simmer for 5 minutes on medium-low heat;
Finally, add the green and red peppers and stir-fry for a while, then add the chicken essence and stir-fry well.
Mushroom Oil Gluten
Ingredients: dried mushrooms, oil gluten, green peppers, sweet noodle sauce, light soy sauce, sugar, shrimp powder
practice
Wash the dried shiitake mushrooms and soak them in warm water in advance. Cut green peppers into small pieces. Cut the oil gluten with a knife. Drain the soaked shiitake mushrooms and cut into small pieces.
Heat oil in a hot wok and fry the mushrooms until fragrant. Put in the oil gluten, add the mushroom water, cover with a lid and boil, and flatten the oil gluten with a spatula.
Add in the sweet noodle sauce, soy sauce and sugar, stir fry evenly, and simmer for three minutes on low heat. Add green pepper cubes and a little shrimp powder and stir fry evenly.
Roasted Eggplant with Long Beans and Carob
Main ingredients: four thin purple eggplants, ten beans
Ingredients: 1 tablespoon each of minced ginger, minced garlic and chopped pepper
Seasoning: 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, 1 tablespoon of broth, appropriate amount of salt
practice:
Do not cut the beans, break them into sections with your hands and make them slightly longer. Marinate with salt (to taste), cut the eggplant into strips, marinate with salt for ten minutes, wash clean, squeeze out the water.
Minced ginger, minced garlic, chopped pepper, stir well.
Stir fry the beans with a little oil until the softness you like, some like very soft, some like not soft, you can do it yourself, fry well and serve.
Put a tablespoon of sugar in the pot, stir-fry the eggplant, don't change color, (mine is discolored, so it doesn't look good).
Chop peppers with minced garlic and ginger in a little oil, put a tablespoon of light soy sauce, a tablespoon of oyster sauce, and a tablespoon of broth, simmer for a while on low heat, and then close the juice on high heat.
Fried King Oyster Mushrooms with Bacon
Ingredients: 250g king oyster mushroom, 200g bacon, 10g green onion, 5g ginger, 5g garlic, 2 tablespoons rice wine, 1 teaspoon sugar, and 2 teaspoons soy sauce.
practice:
Rinse the bacon with warm water, put it in a steamer and steam for 20 minutes.
Slice the steamed bacon; wash and slice the king oyster mushroom; slice the onion, ginger and garlic.
Take the oil pan, add the onion, ginger and garlic and fry until fragrant.
Then add the bacon and fry for a while, then cook the rice wine.
Put in king oyster mushrooms, add soy sauce, sugar and appropriate amount of water, stir fry for 2-3 minutes on low heat, and then serve
Pork Ribs Casserole
Stir-fried Enoki Mushrooms
Ingredients: 300 grams of enoki mushroom, 2 spoons of chopped pepper, 100 grams of meat filling, 2 spoons of soy sauce, 1 gram of salt
practice:
Remove the roots and wash the enoki mushrooms.
Blanch in hot water for about 1 minute. Take it out and let it cool in cold water, then take it out and squeeze out the water.
Put chopped pepper, soy sauce and salt in a bowl and mix well.
Put oil in the pot, heat the oil, add the onion and ginger and stir until fragrant. Add the meat filling and stir well until the meat filling turns white.
Pour the prepared bowl of juice. Stir well. Pour in the blanched enoki mushrooms, stir well and serve.
Taro Pork Ribs
Ingredients: 300 grams of short ribs, 400 grams of taro, 2 cloves of garlic, 1 tablespoon of wine, 1/2 tablespoon of soy sauce, 1/2 tablespoon of soy sauce, 1/2 teaspoon of salt, 1 teaspoon of sugar, some pepper
practice:
Wash the small ribs, mix with seasoning 1 and marinate for 10 minutes, then deep fry in hot water until browned and remove.
Peel the taro, cut into small pieces, deep-fry in hot oil and remove.
Sauté the garlic cloves with 2 tablespoons of oil, then add the small ribs, add seasoning 2 and 2 cups of water, bring to a boil, change to low heat and cook for 20 minutes.
Put the taro into the pot and cook for about 20 minutes. When it is soft and the soup is slightly dry, you can put it out.
Steamed Chinese Fish
Main ingredients: 3 Chinese fish
Accessories: oil, salt, cooking wine, pepper, dried chili, steamed fish soy sauce, onion, ginger, garlic appropriate amount
Production Method:
Wash and remove the internal organs of the Chinese fish, add cooking wine, onion, ginger, garlic, and a little salt to marinate for an hour.
Put the fish in a container that can go into the oven, and the water tank in the oven should be filled with more than half of the box of water. Select the steaming function and bake at 180 degrees for 5 minutes. After the program starts, steam will be emitted from the lower left corner, so you need to avoid it.
Put the fish into a plate, sprinkle the shallots and dried chili on the surface.
Pour oil into the pot, add the peppercorns and fry until fragrant.
Heat the oil to 90% hot, pour it on the fish with a spoon.
Finally, top with steamed fish soy sauce.
Fried Rice Cake with Garlic Miao
Shredded pork random rice cake with garlic sprouts
Method: add soy sauce to shredded pork, knead well; add starch, sizing; finally add some oil for 5-10 minutes
Soak the rice cakes in water for half an hour. Add oil in the pot, the amount of oil is slightly larger, and the shredded pork is scattered.
Add the rice cake, stir fry for 1 minute, until the rice cake turns light yellow.
Add the garlic sprouts and continue to stir fry. Add soy sauce, salt, chicken essence to taste. When the garlic sprouts are soft, take out of the pot.
Stewed Pork with Cabbage
Ingredients: Chinese cabbage, pork belly, onion, ginger, pepper, peanut oil, soy sauce, cooking wine, light soy sauce, five-spice powder, sweet noodle sauce, salt
practice:
Wash the cabbage and cut the cabbage leaves and cabbage separately first;
Cut the cabbage leaves into small pieces;
The cabbage is cut diagonally into pieces, which can make the cabbage thinner and easier to cook;
Put the cabbage and leaves in the basket separately;
Cut the pork belly into thin slices, pour in soy sauce, cooking wine, light soy sauce and five-spice powder and marinate for half an hour;
Pour oil into the pot, first fry the pork belly to change color, then pour in the onion and ginger to fry until fragrant;
Pour in the cabbage to help stir fry evenly;
Wait for the cabbage to help stir-fry until soft, pour in the sweet noodle sauce and stir-fry quickly and evenly;
Pour in the cabbage leaves and stir-fry evenly, add a little water and stir-fry for a while;
Cover the pot and simmer until the water is less, the cabbage is soft and rotten, and then season with salt.