35 recommended home-cooked dishes, easy to make and fragrant, come and try a few dishes
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 plainly 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!
Pepper Pork
Material: 1000 grams of pork belly; accessories: 30 grams of peppercorns, 10 grams of red yeast rice powder, 10 grams of salt, 10 grams of sugar, 10 grams of chicken essence, 15 grams of soy sauce, 20 grams of cooking wine, 20 grams of onion, and ginger.
practice:
Scrape the skin to ensure that the skin is red and bright when cooked
Heat the wok without oil, put the meat skin down into the wok, and cook repeatedly to remove the hair
Put 1000 grams of meat into the pot, add 30 grams of pepper; 10 grams of red yeast rice; add cold water to cover the meat for 2 cm. Simmer for 1 hour
After cooking, the skin of the meat is red and bright
Cut the cooked meat into cubes and put them in a large bowl
Put the boiled peppercorns in the pot into 1-2 large tea bags. Don't want the rest
Put oil in the pot, sauté the onion and ginger slices; add soy sauce; salt; chicken essence; sugar; cooking wine; pour in the water that has not covered the meat, and turn off the heat after it boils.
Pour the soup into the bowl with the meat pieces, and put the pepper bag
Put the bowl into the steamer and steam for 2 hours on low heat. Then pick out the pepper; onion ginger, pour out the soup
Invert the meat pieces on the plate
Broccoli Fried Shrimp
Ingredients: 1 broccoli, 10 shrimps, 3 cloves of garlic, 1 spoon of soy sauce, 1 spoon of oyster sauce, a little salt, a little cornstarch
Practice: 1. Cut the garlic into minced garlic first; marinate the shrimp with a little cornstarch and salt for about 10 minutes.
Soak the broccoli in salt water, cut it into small pieces and clean it. Put the broccoli in the pot. After the water is boiled, continue to cook for 2 minutes until it is cooked, then remove it and drain the water.
Pour a little oil in the pot, add minced garlic and saute until fragrant, then pour the shrimp into the pot and stir fry to change color.
Then add broccoli, add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and a little salt to taste, stir fry evenly and serve.
Fried Enoki Mushrooms with Minced Meat
Material: 300 grams of enoki mushroom, 2 spoons of chopped pepper, 100 grams of minced meat, 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 and stir to combine.
Mushroom Brisket Casserole
Ingredients: 700 grams of beef brisket, 250 grams of mushrooms, appropriate amount of onion and ginger, half a head of garlic, 20 peppercorns, 1 star anise, 2 tablespoons of sand tea sauce, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, appropriate amount of salt
practice:
Soak the beef brisket in cold water for about half an hour, changing the water twice in between. soak the blood
Soak the mushrooms in light salt water for 20 minutes, and rotate to wash off the sand on them
Scoop 2 tablespoons of sand tea sauce, spread the brisket evenly, and marinate for about ten minutes. (The sand tea sauce should be stirred with a spoon to evenly mix the oil on it before scooping)
Heat the pot, add some oil, saute the onion, ginger, garlic and pepper. Pour in the marinated beef brisket, stir fry on high heat until it changes color, pour in cooking wine
Add in the light soy sauce, dark soy sauce, stir fry and color, pour in the hot water that has not covered the beef brisket and bring to a boil
Transfer to the pressure cooker, and press on the steam for about 15 to 20 minutes. If you have time, it is recommended to simmer directly in a low heat in a clay pot. more delicious
After the pressure cooker is cooked, let it cool naturally, and pour the beef brisket into the pot. Add the mushrooms, simmer slowly until the mushrooms are cooked. The soup has thickened. You can adjust the amount of salt according to taste. The soup can be reserved, the bibimbap is especially good
Garlic Spicy Sausage
Material: Cooked fat sausage, appropriate amount of pepper, star anise, onion, ginger, garlic, soy sauce, oyster sauce, chili, dried onion, half
practice:
Cut the chili into sections, scald it with boiling water, so that it will not be mushy when frying;
Onion slices, ginger slices, green onion slices, fat sausage slices;
Put oil in the pot, add peppercorns, star anise, garlic cloves, ginger and stir-fry until fragrant;
Put the pepper segment and fry until fragrant;
Fry chopped green onion until fragrant;
Stir fry the large intestine and onion slices for a while until the onion becomes soft;
Put oyster sauce;
Drizzle a little soy sauce, stir fry evenly, and put on a plate. Both oyster sauce and soy sauce contain salt, so please add salt as appropriate. The taste of oyster sauce is already very fresh, so MSG can be omitted.
Sunflower Fried Rice
500 grams of rice leftover overnight; 4 eggs; 100 grams of peas; 1 carrot; 3 mushrooms; 1 ham sausage; 1 tablespoon of starch (15 grams); 1 teaspoon of water (5ml); 6 tablespoons of oil (90ml); salt 1 teaspoon (5 grams);
Step 1 Take the leftover rice out of the refrigerator in advance, put it at room temperature, and let it warm up naturally. After soaking the mushrooms, cut them into small cubes, peel the carrots and cut them into small cubes, and cut the ham sausages into cubes of the same size. Break up the eggs, dissolve the starch with water, pour it into the egg liquid, and stir well. Pour water into the pot, pour in a little oil, blanch the peas for 30 seconds after the water boils, drain the water after running cold water and set aside.
2Pour oil into a frying pan and heat it over high heat. When the oil is 80% hot, pour in some egg liquid, just enough to spread the eggs into a pancake. Turn the pan to make the pancake even and flat. After one side, turn it over with a spatula and fry the other side until golden brown. Continue to repeat this step to spread all the egg mixture into a thin omelette.
3 Place the omelet on the chopping board and cut into thin strips, and use the edge of the pie to cut into sharp corners (Picture 6). Pour oil into the pot, heat it to 70% heat, put in diced carrots, diced mushrooms and diced ham, fry for 2 minutes, add in the rice, scatter it with a shovel, and continue to stir fry until the rice grains become dry and elastic. Add salt and mix well. Put the fried rice into a bowl, put it upside down on the plate, then place the egg strips on the rice according to the method of mesh weaving, and finally put the leaves on the edge of the plate, and finally put the blanched peas. Just embellish it in the grid.
Stir-fried pork liver and cucumber
Ingredients: pork liver, cucumber, red pepper, onion, starch, onion, ginger and garlic, light soy sauce, dark soy sauce, salt, sugar, chicken essence, pepper;
practice:
Cut the cucumber in half and remove the heart of the cucumber; one cucumber and one spatula; marinate with salt to make the cucumber crispy and tough; cut the pork liver into thin slices, add salt, cooking wine, and high white wine to pickle red peppers , the onion was changed to a knife, and the blood and water of the pig liver were sucked out with kitchen paper;
Bowl juice: onion ginger garlic + light soy sauce + dark soy sauce + salt + sugar + chicken essence + starch + pepper + a little pure water; drain the cucumber water; add starch before the pork liver is put into the pot to make the pork liver crispy and tender ;
Heat the oil in the pot, pour in the pork liver and stir-fry + red pepper + onion (red pepper, the onion is cooked, the pork liver is cooked), cook in the bowl of juice (leave a little), add the cucumber + the rest In a bowl of juice, add sesame oil, and finally cook in high-grade liquor (the smell of fishy mutton is all gone), and a delicious stir-fried pork liver is completed;
Fried Squid with Celery
Ingredients: Small handfuls of celery, two fresh ones, one green and red pepper, cooking wine, garlic, salt, chicken powder, cornstarch
practice:
Cut the celery into small pieces and shred them, and cut the green and red peppers into shreds. The freshness is especially delicious. First, cut the yuzu with a horizontal knife with a knife, and then shred with a straight knife;
Put the above materials (celery, green and red peppers, fresh oil) into the water and scald for eight minutes and cook;
Heat the pan with cold oil until hot, add the garlic slices and saute until fragrant, pour in the scalded silk ingredients and fry together, add salt, chicken powder, cornstarch water, stir fry quickly, add some cooking wine before serving.
Fried Bacon with Spring Bamboo Shoots
Practice 1. Prepare ingredients: 150g bacon, 250g bamboo shoots
Prepare ingredients: appropriate amount of oil, appropriate amount of ginger, appropriate amount of green onion
Wash the bacon first, put it into the pot and cook for about 5 minutes, remove the salty taste and remove it into slices, peel the bamboo shoots and slice them.
Pour oil into the pot and heat it up, add ginger and bacon, stir-fry the bacon until transparent.
Add in the spring bamboo shoots and stir fry evenly.
Add half a cup of water and cook until the sauce thickens, add chopped green onion and serve.
Grapefruit Coconut Rice Dew
Material: sago, mango, grapefruit, coconut milk, milk
Practice: 1. Cut the grapefruit in half, take the grapefruit flesh for use, and cut the mango into fruit pieces.
Put a part of the mango into the blender and make the mango puree with milk.
Cook the sago in boiling water, remove the cold water.
Spread a layer of sago on the bottom of the bowl and pour in the mango puree.
Add another layer of coconut milk, sprinkle with diced mango and diced grapefruit.
Braised Chicken Nuggets
Ingredients: chicken; soy sauce, white sugar, salt 5, sweet noodle sauce, green onions, ginger, cooking wine, five-spice powder, vegetable oil,
practice:
Wash the chicken pieces to control the moisture, pour them into the pot, add onion, ginger, cooking wine, five-spice powder, sweet noodle sauce and salt, mix well, marinate for 30 minutes, remove and control dry;
Put them into a 60% hot oil pan one by one, deep-fry them until they turn dark yellow and take out;
Put a little oil in the wok, heat it, pour in sugar, soy sauce, salt, cooking wine, green onion, ginger and appropriate amount of water, after boiling, skim off the foam, and put in the fried chicken pieces;
After the soup boils, simmer on low heat until crispy, remove the chicken pieces and put them on a plate, continue to boil the original soup until the juice becomes sticky, pour it over the chicken pieces, and serve on a plate.
Pigeon porridge with red dates
Ingredients: 300g pigeon meat, 8 red dates, 50g rice, 50g fragrant rice, 5g salad oil, 2g salt, appropriate amount of ginger, 3g soy sauce, 3g oyster sauce, 5g rice wine
Practice 1. Ask the store to slaughter the pigeons. After processing, cut them into pieces, add salt, soy sauce, oyster sauce, ginger, etc. to marinate for 10 minutes
Rinse the surface dust of red dates with water for later use; mix fragrant rice and pearl rice, wash them, put them in a soup pot, add enough water to boil over high heat
Heat the pot, put the oil, put the marinated pigeon meat into the pot and fry it on high heat until it changes color, pour in the rice wine to remove the fishy smell and enhance the fragrance
Pour the sauteed pigeon meat into the boiled rice porridge, continue to cook on high heat for 5 minutes, pay attention to turn the bottom of the pot with a spoon to prevent sticking to the pot, then adjust to low heat and simmer for 20 minutes to become a pigeon Porridge
Cut the red dates into small pieces
After 20 minutes, pour the clean red dates into the boiled pigeon porridge, and continue to simmer for 20 minutes on low heat until the taste of red dates wafts out.
Sauce Braised Duck
Ingredients: Half a duck, 1 piece of ginger, 1 piece of scallion, 20 grams of rock sugar, 100ml of cooking wine, 6 tablespoons of dark soy sauce, 2 packs of Wang Shouyi stewed meat, 3 star anises, 1 piece of cinnamon, 1 grass fruit, 6 bay leaves slices, 1 tsp Sichuan peppercorns 1 tsp cumin, 1 licorice slice
practice
Clean the duck, put it into a pot of cold water to boil the blood foam, remove and drain the water
Pour an appropriate amount of oil into the wok, heat it up, add the duck and fry until the skin is slightly golden
Pour the cooking wine into the pot, pour the old soy sauce on the duck, spread it evenly, add ginger, spring onion, and various seasonings, it is best to pour in the water about 2/3 of the duck, and cover the lid Simmer for half an hour
After half an hour, put in rock sugar and simmer for half an hour, remove from heat and let cool, cut into pieces and serve
Fried Pork with Sour Beans
Ingredients: minced meat, sour beans, ginger, dried chili, cooking wine, light soy sauce, dark soy sauce, sesame oil, oil, pepper powder, sugar.
practice:
Soak the sour beans in water for 20 minutes, wash them, dry them with your hands and cut them into small pieces.
Put the meat stuffing into a bowl, pour in cooking wine, dark soy sauce, vegetable oil, white pepper, mix well and marinate for 5 minutes. Peel and chop the ginger, cut the dried chili into small pieces.
Pour oil into the pot, heat it on high heat until the oil is 70% hot, add the meat filling, quickly fry it until the meat changes color and becomes cooked, then remove it.
Continue to pour some oil into the pot, heat it on high heat until the oil is 40% hot, add minced ginger and chili segments, stir fry until fragrant, add sour beans, change to medium-low heat, and stir-fry for at least 3 minutes.
Add in the fried minced meat, then add soy sauce, sugar, stir fry evenly and continue to fry for 2 minutes, then pour in sesame oil.
Scrambled Eggs with Carrots
Materials: carrots, eggs, green onions, starch, salt.
practice:
After the eggs are broken up, add a little salt and a little water starch.
Put oil in the pot (a little more), put the carrots in the pot and drain the oil.
Saute chopped green onion in the pot. Add eggs. Pour in the carrots and stir fry until the eggs are tender.
Steamed Chicken with Pumpkin
Details of ingredients: Chicken thigh, a small pumpkin, a green bean
Production steps:
Cut the pumpkin and hollow out. (You can cut the circle directly).
Blanch chicken and green peas in water and set aside.
Chicken, green beans, garlic cut into small pieces, minced ginger, chopped green onion, oyster sauce, tomato sauce, black pepper, salt, starch, 1 tablespoon of cooking oil, mix and marinate for 20 minutes.
Put the marinated meat into the pot. Steam in a steamer for 20-30 minutes.
Stir-fried Pork Liver with Spinach
Ingredients: spinach, pork liver, minced ginger, soy sauce, cooking wine, starch, sugar
Practice: 1. Rinse the pig liver with water for half an hour, wash and cut into thin slices.
Wash the spinach and blanch in hot water, drain the water.
Marinate the pork liver for 15 minutes with three spoons of soy sauce, one spoon of cooking wine, one spoon of starch and a little sugar and salt.
Heat oil in a pot, add minced ginger and fry until fragrant.
Add the marinated pork liver and stir fry.
When the liver changes color, add the blanched spinach and stir-fry evenly.
tomato fish
Material: 1 piece of Longli fish, 2 tomatoes, 2 tablespoons of tomato sauce, 2 tablespoons of shallots, a small amount of salt, 2 tablespoons of cornstarch, freshly ground black pepper, a small amount of sugar, and a small amount of sugar
practice
After thawing the frozen Longli fish fillet, cut it into 1.5 cm square pieces, add appropriate amount of shredded ginger, olive oil, freshly ground black pepper, and a little salt, mix well and marinate for 15 minutes.
Cut the peeled tomatoes into small pieces.
Boil the marinated fish in boiling water, then remove and set aside.
After the pot is hot, pour in a proper amount of olive oil, add the chopped tomatoes, and stir fry continuously over medium heat.
After the tomato is fried, add two spoons of tomato sauce and continue to stir fry, then add a small half bowl of water
After the water boils, add the cooked Longli fish pieces and cook for about 2 minutes
Mix a small half bowl of water and cornstarch into water starch, then pour it into a pot and boil over high heat, the juice will thicken, then add a teaspoon of salt and a pinch of sugar to taste and serve!
Shredded Coconut Milk
Ingredients: 250g milk, 30g butter, 2 tablespoons condensed milk, 4 teaspoons sugar, 25g corn starch, appropriate amount of grated coconut, 1 square container
Practice 1. Take 120g of milk, add cornstarch, stir well, and make cornstarch milk paste.
Add the remaining 130g of milk, add butter, condensed milk and sugar, pour it into a pot and bring to a boil.
Adjust to the minimum fire! Pour the mixed cornstarch and milk paste into the pot, stirring constantly.
In about a few seconds, the pot will become sticky, turn off the heat. Pour into a square container, let it dry for a while, and refrigerate overnight.
When you want to eat it the next day, take it out, deduct the solidified milk paste upside down, and cut it into small cubes. Sprinkle with grated coconut, roll, and serve.
Spicy Ginger Popcorn
Material: sixty-nine, starch, cooking wine, soy sauce, sesame oil, Chaotian pepper, ginger, onion, garlic
practice
Soak the sixty-six in a salt water basin for 3 hours to let it spit out all the sediment, then wash it twice, slice the ginger, cut the green onion, slap the minced garlic, cut the pepper to the sky, and adjust the starch to starch water for later use.
Put the sixty-one in the marinade, add cooking wine, salt and minced garlic to seal and marinate
Heat oil in a hot wok, add ginger slices, minced garlic, and chili peppers and sauté until fragrant, add in marinated scallions, and stir-fry, add cooking wine and soy sauce and continue to stir-fry until the scallions are cooked through
Finally add a bowl of starch water to thicken
Add salt or chicken essence and stir fry evenly before taking the pot
Chenpi radish soup
Material: 1 white radish, 10g dried tangerine peel, 10g hawthorn, a little salt, a little coriander or a nine-story tower
practice
Wash the radish first, peel and cut it into pieces; wash the coriander and chop it; wash the dried tangerine peel and hawthorn with water.
Put an appropriate amount of water in the pot, boil it, add all the above ingredients, cook with high heat, turn to low heat after boiling, cook until the radish is cooked, season with salt, sprinkle with parsley and serve pot
Salad Flammulina
Material: Enoki mushroom, soy sauce, black vinegar, millet pepper, dried pepper, green onion, garlic
practice:
Remove the roots of enoki mushrooms and wash them, scald them in boiling water and set aside.
Cut both millet peppers and dried peppers into small circles for later use
Chop the garlic and green onions and put them on the enoki mushroom, and add the right amount of soy sauce, vinegar and salt
Heat the pan, put an appropriate amount of oil, after the oil temperature rises, pour in the chopped millet peppers and dried peppers, and then turn off the heat immediately
Quickly pour chili oil on the onion and garlic (Note: stir and stir when eating)
Fried lotus root slices with carrots
Ingredients: lotus root, carrot, salt, chicken essence, onion, ginger, garlic, soy sauce
Practice: 1. Peel the white lotus root and cut into thin slices, soak in water. Peel the carrots and cut into slices.
Boil an appropriate amount of water, add lotus root slices and carrots and blanch for about 1 minute, remove and rinse with cold water and drain for later use.
Heat the oil in a pan, sauté the shallots, ginger, and garlic until fragrant, pour in the lotus root slices and carrots and stir-fry, add delicious fresh soy sauce, salt, chicken essence, 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.
Sit in a hot oil pan, add an appropriate amount of cooking oil, fry the chicken breast until it changes color, push it to one side, add shredded onion and ginger, and saute until fragrant.
Add the shredded carrots and stir fry again. The chicken breast is tender and the coriander is fresh, so the seasoning can be added with soy sauce and salt. After turning off the heat, pour in a few drops of sesame oil.
Kuaishou Babao Rice
Ingredients: 250 grams of glutinous rice, appropriate amount of jujube, appropriate amount of dried mango, appropriate amount of cashew nuts, appropriate amount of dried longan, appropriate amount of raisins, appropriate amount of cooked peanut kernels, appropriate amount of dried cranberries, appropriate amount of black sesame seeds
Practice 1. Soak glutinous rice in water for at least three hours. The amount of rice can be adjusted according to the number of people.
Put the soaked glutinous rice into the basket and pile it up, rub a few small eyes and steam for half an hour
During the steaming process, open the lid and pour in boiling water twice, half a small bowl once, and the time is up to steam.
Prepare your favorite preserved nuts, etc. You can do whatever you like
Take a suitable small pot with good heat conduction, coat it with a layer of salad oil, and put red dates and dried fruits first.
Put in the steamed rice and press it lightly
Put a layer of dried fruit, preserved fruit, covered with rice, my dried mango is torn into small pieces
Put another layer of rice on it, press it lightly, no gaps, and lightly touch the water on top
Put it into the pot and continue to steam for 20 minutes, that is to let the rice and fruit blend together
After steaming, take it out, then cover it with a plate, turn it upside down, buckle it upside down, and then take off the small pot.
Sauerkraut Fat Sausage
Ingredients: Braised Sausage, Pickled Cabbage, Green Pepper, Millet Pepper, Garlic, Oil, Salt, Chicken Essence, Peanuts
practice:
Cut the peppers well, and cut the garlic head into diced garlic for use. Soak the sauerkraut in water for about ten minutes.
Pour oil into the pot, pour the sauerkraut into the hot oil and stir-fry for a few minutes. Set aside. Less oil in the pot, pour in the braised fat sausage and stir fry for a few minutes in the pot.
When the color is almost the same, add garlic granules until the color of the fat intestine becomes darker. Stir-fry the braised fat sausage and sauerkraut together for a few minutes, add salt and stir-fry again.
Pour in boiling water and cook for a few minutes, then add green peppers, millet peppers, and peanuts and stir-fry for a few minutes. Finally, just before the pan, add the chicken essence and stir-fry for a few times to get out of the pan.
Tomato Sauce Tiger Egg
Materials: quail eggs, tomato, tomato sauce, minced garlic, salt, chicken essence;
practice
Boil the quail eggs first, take them out and let them stand in ice water for a few minutes, pour out the water, transfer the quail eggs into a basin, cover with plastic wrap, and then shake the basin quickly.
Then this is the case, the eggshell comes off as soon as it is torn, very smooth, and the rhythm of peeling one in two seconds. Heat the oil until it is 80% hot, pour in the quail eggs and fry quickly until golden.
Remove and place on a kitchen towel to absorb oil and set aside. Cut the tomatoes into crosses, put them in boiling water and boil for half a minute. Remove the skin and chop. Heat oil in a pan, fry minced garlic until fragrant.
Add chopped tomatoes and salt, the salt will make the tomatoes quickly water. Pour in the tiger-skinned eggs and stir fry evenly. Then add the tomato sauce and stir well, add an appropriate amount of water, cover with the lid and simmer for a while. When the soup is thick, sprinkle a little chicken essence and serve.
Green Pepper Frozen Tofu
Material: Frozen tofu, green pepper, tempeh, salt
practice:
Thaw the frozen tofu in advance, squeeze out the water, and then cut into pieces.
Slowly and lightly stir fry with a small amount of oil for a while.
Push it to the side of the pot with a spatula, then add green peppers and a small amount of tempeh and stir fry.
Finally, add an appropriate amount of salt, mix well, and then turn off the heat
Slightly sour and 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.
Pour the lard into the pot and heat it up, pour in the tempeh and fry until fragrant.
Pour the main ingredients into the pot, stir fry and season.
After frying the main ingredients until fragrant, pour the sesame oil out of the pan.
Stir-fried Beef with Green Peppers
Material: 80g shredded beef, 3 green peppers, 1t pepper, 1t oyster sauce, 1t pepper
Practice 1. First marinate the shredded beef with salt, pepper and a small amount of sweet potato powder. 2. Shred green peppers, garlic, and peppers
Take a pot and put a little oil. When the oil is hot, add half of the garlic and chili, and fry the green peppers over medium heat.
Then add oil, add the remaining garlic and pepper, add the beef and fry until it changes color, then add oyster sauce and pepper for final seasoning and you're done~
Winter Melon Ball Soup
Ingredients: A section of winter melon, a small bowl of minced pork, 2 slices of ginger, a little chopped green onion, a little salt, 1 egg, a little starch, a little cooking wine, a little sesame oil;
Practice 1. Add eggs, starch, cooking wine, salt and other seasonings to minced pork and stir well in a clockwise direction;
Peel and slice the wax gourd for later use;
Take a soup pot, add an appropriate amount of water, add ginger to boil, add winter melon to boil;
Put the stirred minced pork into balls and put them in a pot of boiling water, and cook them;
Finally, after the meatballs and winter melon are cooked, add an appropriate amount of salt, chopped green onion, and sesame oil.
Spring Onion Tuna Rice Balls
Ingredients: 320g rice (cooked), half can of canned tuna (soaked in water), 2 tbsp soy sauce, 3 tbsp mirin, 2 tsp sugar, some chopped green onion, a little ginger powder
Practice 1. Mix soy sauce, mirin and sugar to make a sauce, stir well;
Put the sauce and tuna into the pot together, sprinkle a little ginger powder to remove the fishy smell, cook on medium heat until the sauce slowly dries up and the tuna is delicious;
When the rice is cooked, wet your hands, and knead the rice into an oblate shape;
Place the cooked tuna on the rice, sprinkle with shallots, and finish.
Stir-fried Dried Cucumbers
Ingredients: 50g cucumber, 5 red peppers, 230g dried fragrant, 40g oil, 1.5g salt, 15g soy sauce, 3g oyster sauce, 15g cooking wine, 5g garlic seeds
Practice 1. Peel, wash and cut the cucumber into thin slices, wash the pepper and cut it with an oblique knife, and wash and chop the garlic seeds.
2, dried fragrant, washed and cut into strips
Pour oil in a hot pan, put incense and dry and stir until lightly yellow, then drain
Put garlic seeds and stir-fry until fragrant, add red pepper and stir-fry a few times
Put the cucumber and stir fry evenly
Add salt and stir fry evenly
Put soy sauce, oyster sauce, cooking wine and stir-fry evenly.
Sweet and sour pork ribs
Ingredients: 1000 grams of pork chops
Seasoning: 15ml soy sauce, 50ml vinegar, 1 onion, half a piece of ginger, 2 star anise, 20 peppercorns, 2 dried peppers, 15ml cooking wine, 20g sugar
Practice: 1. Put the ribs, green onion, ginger slices into the pot, add water to boil, skim off the foam
Put in the dried chili pepper, cook until the chopsticks can be pierced, and remove the ribs
When cooking the ribs, mix vinegar, soy sauce, cooking wine and sugar to make a sauce
Heat the wok and pour in the seasoning sauce
When the sauce is boiling, pour in the ribs and stir fry evenly
Pour in half a bowl of soup for cooking ribs, so that the soup completely covers the ribs
Bring to a boil over high heat, then reduce to low heat and simmer
Wait for the soup in the pot to thicken
happy pumpkin
Ingredients: 500 grams of small pumpkin, 1 sweet bean (for decoration).
Seasoning: 10 grams of oyster sauce, 10 grams of Zhuhou sauce, 5 grams of sugar.
Practice: 1. Wash the small gourd, cut one into two, remove the flesh, and cut the skin into pieces that are 3 cm long and 3 cm wide.
Put 10 grams of salad oil in the pot. When it is 40-50% hot, add oyster sauce, Zhuhou sauce, and white sugar to fry until fragrant. Add pumpkin, mix well, and remove from heat.
Put the mixed small gourd pieces into the pressure cooker, pour in the salad oil to cover the surface, cover the lid and bring to a boil, change to low heat and press for 3 minutes, turn off the heat and then simmer for 2 minutes, put out the pot and put it on a cushion Bamboo mat and scalding casserole, garnish with blanched sweet beans.