36 dishes to share, delicious and nutritious, so delicious

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!

red oil louver

Practice 1. Wash the fresh beef louver and cut it into filaments, and put it on a plate for later use.

2. Mince the garlic, cilantro and chives into small pieces.

3. Put 300 grams of water in the pot, bring it to a boil over high heat, put in the cut beef louver and blanch in boiling water, then quickly pour it into a colander to control the water for later use.

4. Heat up about 20 grams of oil in a pot, heat it on high heat, take a bowl, put the chili noodles in the bowl, and mix with cold oil to prevent the chili noodles from becoming mushy. Heat the hot oil in the pan to make red oil.

5. Take a clean bowl and add garlic juice, add salt, monosodium glutamate, sugar, rice vinegar, pepper oil, sesame oil, boiled red oil, Laoganma tempeh, mix well and make a red oil juice.

6. Put the blanched water-fat lily on the plate, pour the prepared red oil sauce on it, and sprinkle with parsley.

Yipin Meat Crab Pot

Ingredients: 1 meat crab (about 700 grams), 6 alpine baby vegetables, 10 salty and fragrant meat balls, and 50 grams of crab roe.

Seasoning: 1 kg of salad oil, 2 kg of clear chicken soup, appropriate amount of salt and cornstarch.

Production: 1. The meat crab is slaughtered and cleaned, and the crab body is cut into 8 pieces of uniform size (crab claws should be loosened), patted with raw flour, deep-fried in a 70% hot oil pan until discolored, and removed to control the oil; the crab shells are also cooked Oil.

2. The baby cabbage grows one open and four, rinse and blanch.

3. Take a clay pot, put the baby cabbage on the bottom, put in the meat balls and crab pieces (the crab body is placed in a circle, cover the crab cover), pour in the clear chicken soup, cook on low heat for 10~15 minutes, add salt Season to taste, and finally garnish the meatballs with crab roe and serve off the heat.

Salted meatballs: Take 1.5 kg of pork belly, 500 g of pureed river shrimp, and 250 g of minced silver carp and mix well. First add Ingredient A (10 g of salt, 20 g of Huadiao wine, 5 g of monosodium glutamate, minced ginger and minced green onion). 5 egg whites, 30 grams of wet starch), mix well, then add 2 grams of garlic powder and mix, squeeze into balls weighing about 120 grams, put 5 grams of fried salted egg yolks (sautéed with butter) in the middle of the balls and put them at 60 ℃ In -70 ℃ warm water, heat on medium heat until the meatballs are mature, and then remove.

Seafood Baked Egg with Leek

Ingredients: 60 grams of minced chives, 5 shrimps, 5 eggs, and 8 clams.

Seasoning: 5 grams of salt, 2 grams each of white pepper and chicken powder.

Production: 1. Knock eggs into a bowl, add minced chives, shrimp and washed clams, mix and season.

2. Serve the prepared egg mixture and a heatable container on the table. In front of the guests, pour the egg mixture into the pot, cover with the lid, and heat for 2.5 minutes on high heat, then 0.5 minutes on low heat, and finally Turn off the heat and simmer for 1-2 minutes, then remove the lid and serve.

Baked Abalone with Iron Rod and Yam

Ingredients: 500 grams of iron stick yam, 6 live abalones, and 1 gram of mint.

Seasoning: 1kg bone broth, 100g Gangshun abalone juice, 5g dark soy sauce, 10g sugar, 15g scallop juice.

Production: 1. Heat the live abalone in warm water until it takes shape, take out the meat, and cut it into two pieces.

2. Wash and peel the yam, cut it into 4cm-5cm lengths, blanch the water and put it in a casserole, pour in all the seasonings, bring to a boil over high heat, simmer on low heat for about 1 hour, put in the abalone meat, continue to cook Boil for 10 minutes, turn off the heat, put it into the pre-heated casserole, and garnish with mint.

Grilled Tilapia

Ingredients: tilapia, salt, onion, ginger, coriander, cooking wine

Practice: 1. Clean the tilapia, cut it from the back, and wash it;

2. Put the tilapia in the basin, add soy sauce, a little cooking wine, add salt, pepper, onion, ginger, chili powder, spread evenly, marinate for half an hour;

3. Brush the upper and lower plates of the electric baking pan with oil. When the upper and lower baking plates are ready to be baked, put the marinated fish into the lower plate, and then cover the upper plate;

4. After four minutes of roasting, the fish is fragrant. You can turn off the power of the upper and lower roasting pans at the same time, open the upper roasting pan, and put the fish into the pan to eat.

Boiled shrimp

Ingredients: shrimp, ginger slices, chives, cooking wine

Practice: 1. Wash the shrimp first, cut off the whiskers, and pick out the shrimp line.

2. Put water, ginger slices, chives (knotted) into the pot, and boil the cooking wine.

3. After the water is boiled, put in the treated shrimp, cook on medium heat for 1 minute and then turn off the heat.

4. Remove the shrimp and soak in cold water, then drain the water.

5. Prepare your favorite seasoning and dipping sauce to eat.

Dipping method: Put seafood soy sauce and an appropriate amount of mustard in the sauce dish, mix well, and decorate with a little green onion.

Homemade tofu

Material: 200g old tofu, a small slice of carrot, appropriate amount of fungus, 20g red pepper, appropriate amount of salt, appropriate amount of oil, soy sauce, appropriate amount of water and starch

Step 1. Prepare the ingredients

2. Red peppers and carrots were cut into small pieces, the fungus was torn into small pieces, and the tofu was cut into small pieces

3. Pour oil in a hot pan, put the tofu pieces into the pan.

4. Fry the tofu on both sides until golden brown

5. Pour a little hot water into the pot, just cover the tofu, add soy sauce and salt

6. In the process of burning the tofu, first pour the carrot slices, then red pepper, fungus, and a small amount of water starch. First, the soup is thicker, and the second is to make the tofu taste more intense.

7. Continue to simmer on high heat for about 5 minutes, and the juice can be taken out of the pot and placed on a plate

Scrambled eggs with tomatoes

Ingredients: 3 tomatoes, 2 eggs, appropriate amount of salt, appropriate amount of oil, a spoonful of sugar

Practice: 1. Cut tomatoes into pieces, beat eggs into a bowl, add excess salt and stir evenly.

2. Heat a pan over low heat, pour in excess oil.

3. Pour in the beaten eggs, fry until cooked and set aside.

4. Restart the pot. Pour some oil, add tomatoes and fry.

5. After the tomatoes are cooked, pour in the eggs and stir fry all the way.

6. Add sugar and salt and stir fry evenly to get out of the pot

Stir-fried pork slices with cloud ear and celery

Ingredients: 6 taels of pork, 1/4 stalk of celery, 1 stalk of cloud ear, 2 stalks of white onion (cut into sections), 1 clove of garlic (sliced), 6 slices of cooked bamboo shoots, oyster sauce, 1 tbsp, 1 tsp soy sauce, sugar 1/2 tsp, 1/2 tsp corn flour, 1 tbsp wine, salt and oil to taste

practice:

1. Mix the seasoning under the pork slices and marinate for a while

2. Tear off the tendons of celery, slice into slices, soak the cloud ears in hot water, remove the stems and wash them.

3. Heat the oil, put the celery on the fire, add salt and stir-fry until it changes color, take it out.

4. After the heat is hot, saute the minced garlic until fragrant, add the pork and stir-fry until it turns white, add the cloud ear, celery, green onion, sprinkle with wine, add bamboo shoots, quickly stir-fry, cover the lid and cook for a while, stir-fry until cooked on the plate

Ginkgo Seafood Soup

Prepared ingredients: 1 tael of ginkgo, 1/2 box of boxed tofu, 300 grams of shrimp, 5 fresh scallops, 3 shiitake mushrooms, 1 cucumber, half a sour bamboo shoot, ginger slices, wine, salt, cornstarch, scallions Appropriate amount of each.

Practice steps:

1. Shell the shrimp, remove the intestines, and mix with the fresh scallops, ginger slices, wine, salt and cornstarch, blanch with hot water until cooked for 6 minutes and set aside;

2. Cut the tofu into long pieces, shred the mushrooms, cut the cucumbers in half and then slice, and slice the sour bamboo shoots for later use;

3. Sauté ginger and spring onion until fragrant. Stir fry cucumbers, shiitake mushrooms and bamboo shoots first, then add seafood, ginkgo, and tofu. Pour 2 bowls of broth, bring to a boil and thicken thinly. Add salt to taste before serving. Ready to eat.

Nutritional efficacy: Ginkgo can improve blood circulation and prevent Alzheimer's disease. With the nourishing effect of seafood, it is quite suitable for the elderly as a medicated diet to maintain and improve physical strength.

Steamed Squid Rings

Ingredients: small squid, bean sprouts, chives, ginger, garlic cloves, red pepper, salt, extremely fresh, vinegar, sugar, chicken essence

practice:

1. Wash the squid, cut into small circles and drain.

2. Heat a little oil in a pot, add chopped onion, ginger, minced garlic and stir fry over medium heat until fragrant.

3. Remove and put into a bowl, add all the above seasonings and mix well for later use.

4. Wash the bean sprouts and spread them on the bottom of the plate. Then spread the squid rings on the bean sprouts.

5. Drizzle half of the sauce evenly. Put it in a pot of boiling water and steam for about 5 minutes until cooked.

6. Transfer to a serving plate, sprinkle with sliced ​​red peppers and chives.

7. Pour in the remaining half of the sauce, and then pour a little hot oil that has been boiled until smoking.

Shrimp Meatloaf

Ingredients: 150g shrimp, 250g pork, 2 eggs, 1 carrot, 1 oil

practice:

1. Prepare pork, eggs, shrimp and carrots.

2. Cut the meat into strips, peel the shrimp, peel the carrots and slice thinly.

3. Chop the ingredients finely and put them into the kitchen machine.

4. Add two eggs, cooking wine and soy sauce in it.

5. Beat until the meat sauce becomes pulpy.

6, as shown in the picture.

7. Use the egg mold to set the shape, add the meat sauce and fry it until it is cooked and delicious.

8. Done

Fragrant Milk Pumpkin Porridge

Ingredients: 300 grams of pumpkin, 200 grams of milk, 200 grams of glutinous rice flour, a spoonful of water, 800 grams

practice:

1. Peel and cut the pumpkin into pieces and put it on the steamer to steam until cooked

2. Put the steamed pumpkin into the food processor, add milk, start the stirring function, and whip the pumpkin until it is very fine.

3. Add glutinous rice flour to warm water and dissolve it for later use

4. Beat the pumpkin milk into a fine paste

5. Add the whipped pumpkin milk j to the stew pot, add water and stir well to boil

6. Add the glutinous rice flour and water to the boiling pot and stir well

7. Bring to a boil over low heat, stirring constantly, until it boils.

8. Finished product

Vinegar cabbage

Ingredients: 300 grams of clean cabbage, 30 grams of vegetable oil, 7.5 grams of sesame oil, 15 peppercorns, 4 grams of refined salt, 15 grams of soy sauce, 15 grams of rice vinegar, 22 grams of sugar, and 20 grams of water starch.

Practice: 1. Cut the cabbage into elephant eye pieces.

2. Put the oil into the pot, add the pepper and fry it, pick it out, put in the cabbage, stir fry it with oil several times, cook vinegar, soy sauce, add sugar, refined salt, thicken it, pour in the sesame oil and serve.

Roasted Eggplant with Beans

Ingredients: 300 grams of long beans, 2 eggplants, salt, oil, soy sauce, garlic, and ginger.

practice:

1. Wash eggplant and cut into strips, wash long beans and cut into sections.

2. Mince ginger and mince garlic.

3. Heat the pot, put a little oil, add minced ginger and minced garlic and stir fry until fragrant.

4. Put the eggplant and stir-fry until it becomes soft and discolored. Add the long beans and stir-fry, add salt, and stir-fry the soy sauce until the beans are cooked and ready to serve.

Fried sauerkraut with large intestine

Ingredients: pork intestine, sauerkraut, large intestine, sauerkraut, ginger slices, garlic slices, dried chili

practice:

1. Ginger slices, red pepper slices, garlic slices, sauerkraut washed and sliced.

2. Flip the large intestine over, add cornstarch, white wine, and white vinegar, rub it repeatedly, and wash it several times.

3. Add water, ginger slices and white wine to the large intestine and press it in a pressure cooker for 15 minutes. The pressed large intestine is slightly cooled and then cut into oblique knife pieces for use.

4. Heat oil in a pot, add ginger slices and garlic, stir fry until fragrant, add large intestine and stir fry, add a little soy sauce and salt to taste.

5. Push the large intestine to one side, add the sauerkraut and stir-fry. After the sauerkraut is fragrant, add pepper to taste, add red pepper and stir-fry until it breaks.

Boiling Shrimp

Ingredients: prawns, celery, enoki mushrooms, dried chili, pepper, star anise, cooking wine, white pepper, bay leaves, salt, balsamic vinegar, scallions, ginger, garlic cloves, onions, cooked white sesame seeds, coriander

Practice: 1. Remove the head and shell of the jiwei shrimp and leave the shrimp tail, open the back and remove the shrimp line, add 2 tablespoons of cooking wine, 1 tablespoon of white pepper, and half a tablespoon of salt, and marinate for 20 minutes for later use;

2. Cut the root of celery into small pieces, remove a little enoki mushroom and break apart, peel and shred 1/4 of the onion, remove the seeds from the dried pepper and cut into pieces, set aside;

3. Take a deep pot, pour in a small pot of oil, heat it to 220 degrees, and turn off the heat;

4. Pour garlic cloves, shredded ginger, scallions, shredded onions, dried chilies, Chinese prickly ash, star anise, bay leaves, celery, enoki mushrooms and marinated prawns into the frying pan in turn, and finally pour in 1 tablespoon of vinegar to cook until fragrant ;

5. After serving, sprinkle with a little cooked white sesame and chopped coriander.

Green pepper lamb tripe

Ingredients: cooked lamb tripe, green peppers, white onions, vegetable oil, salt, spicy skin, pepper, pepper powder

practice:

1. Wash the green peppers and cut them into oblique sections, shred the onions, cut the cooked lamb tripe into strips, wash and mince the spicy skin bubbles.

2. Heat the oil in a pan, heat 70% of the oil, add the peppercorns and spicy skins to burst out the fragrance, and stir fry the lamb belly for 2 minutes.

3. Add green chili and stir fry until spicy, add onion, salt and stir fry evenly, add soy sauce and stir fry evenly.

4. Add pepper, stir fry the chicken essence evenly, it is delicious and fresh.

Three Cup Chicken

Ingredients: 1/2 chicken, appropriate amount of salt, 1 piece of ginger, 1 segment of spring onion, 1/2 teaspoon of chicken essence, 1 teaspoon of sugar, 1 cup of beer, 1/2 cup of oil, 1/2 cup of light soy sauce

practice:

1. Prepare the raw materials, cut the chicken into pieces, blanch and drain.

2. Pour half a cup of oil into the pan, fry the ginger slices and green onions until fragrant.

3. Pour in the chicken pieces and stir-fry until lightly browned. When I opened it, it turned yellowish. This will make it more fragrant when the moisture is out.

4. Pour in beer and soy sauce, add sugar, and bring to a boil. Simmer on low heat for 20 to 30 minutes.

5. Collect the juice over high heat, and add chicken essence to improve the flavor.

Mabo tofu

Practice: 1. Cut 500g soft tofu into 1cm pieces for later use. Pour oil into the pot, add an appropriate amount of Sichuan peppercorns and sesame peppers into the cold oil, and remove them after they are fragrant.

2. Add an appropriate amount of minced garlic, stir fry 1 tablespoon of bean paste over low heat, and add minced meat. After the minced meat is fried and broken, add an appropriate amount of water and bring to a boil over high heat.

3. Put the tofu in the pot, simmer for 5 minutes, add a little starch water, and the soup is thick and ready to serve.

Scrambled Eggs with Snow Peas

Ingredients: 20 snow peas, 3 eggs, salt soy sauce, cooking wine

practice:

1. Knock the eggs into a bowl, add half a teaspoon of salt and 1 tablespoon of cooking wine, stir well with chopsticks

2. Wash the snow peas and pinch off both ends

3. Pour oil into the wok, and pour more oil for scrambled eggs, so that the fried eggs will be fluffy. When the oil is hot to the point of smoking, pour the beaten egg into the pot, and when you can hear a "sizzle" sound, it means that the oil is hot to the right level.

4. After the eggs are poured into the pot, use chopsticks to quickly draw circles in the pot to mess up the egg liquid, so that the eggs can be quickly cooked. When you see the egg liquid solidified, you should take it out immediately.

5. Pour some oil into the pot for scrambled eggs. After the oil is hot, pour the snow peas into the pot, stir fry for 2 minutes on high heat, pour in 1 tablespoon of soy sauce, and then pour the scrambled eggs into the pot. If If you think it's light, you can add some salt, stir fry a few times, and you can get it out of the pot.

Spicy Beef Strips

Ingredients: beef, pepper powder, chili powder, honey, soy sauce, sesame oil, white sesame, ginger, garlic

Method 1. Cut the cleaned beef into large pieces, about half the size of a mobile phone. After marinating, the taste is strong enough. Cut the ginger and garlic for later use.

2. Add a tablespoon of honey, a little soy sauce and sesame oil, medium chili powder and appropriate pepper powder, minced ginger and garlic, and stir~

3. After stirring evenly, sprinkle a round of chili powder on the colored meat slices according to your own taste, and sprinkle with sesame seeds after stirring.

4. It is advisable to marinate for about 1 hour. When you eat it, you can directly grill or scald it in a hot pot. It is tender, numb and spicy~~

Stir-fried Dried Leeks

Ingredients: chives, dried red pepper, oil, a little salt, a little soy sauce

practice:

1. Wash the leeks, cut into sections, wash the fragrant dry, cut into thin strips, remove the seeds and shred the red peppers.

2. Heat the oil in the wok, add red pepper shreds and dried fragrant and stir-fry, add a little salt, light soy sauce to taste, and a small amount of water can be added.

3. Stir fry continuously, until the dried fragrant bean paste absorbs the soup and becomes soft, add in the leeks, stir fry, and the leeks are soft and ready to serve.

Crucian Carp Radish Soup

Material: crucian carp, oil, white radish, salt, ginger, cooking wine

Practice: 1. For crucian carp, scrape off the scales to remove the gills and internal organs, and scrape off the black film in the belly of the fish. When handling the crucian carp, do not break the bitter gall of the fish.

2. After the crucian carp is ready, rinse it with water, cut a few times on the fish, drizzle with cooking wine and sprinkle with salt, marinate for ten minutes to remove the fishy smell

3. Wash the white radish and cut it into thin strips, and cut the ginger into slices for later use

4. Pour oil into the pot, shake the pot a few times after heating, let the oil cover the bottom of the pot to form an oil film, then gently put the crucian carp into it and fry it on a low heat

5. Fry the crucian carp until the fish skin turns golden brown, pour boiling water into the pot, put a few slices of ginger, boil over high heat and then switch to low heat

6. After 5 minutes of high heat, the fish soup becomes thick and milky white. Boiled milky white crucian carp soup: fry the crucian carp in oil until the skin is browned, then boil it in boiling water

7. Put the sliced ​​white radish strips into the pot, add an appropriate amount of salt according to taste, cook on low heat until the radish strips are transparent, and then you can take out the pot

Sauce Chicken Gizzards

Ingredients: 800g chicken gizzards, 2 star anises, 3g peppercorns, 6g fennel, 2g cinnamon, 4 fragrant leaves, 40g rock sugar, 10g dark soy sauce, 15g soy sauce, a small amount of salt, 2 dry red peppers, 20ml cooking wine

Method: 1. Boil water, add water to chicken gizzards, remove and set aside;

2. Put a little oil in the pot, add the dry ingredients, and the oil will give off the fragrance;

3. Then put in old soy sauce and light soy sauce. Boil water and boil, add rock sugar, cooking wine, and eggs;

4. Bring to a boil and then simmer on low heat. The water slowly evaporates to see how soft the chicken feathers are;

5. When there is not much soup left, start to collect the juice on high heat. It can be served without collecting too dry.

Braised Lamb and Radishes

Ingredients: 500g mutton; one white radish; half a spring onion; 3-4 slices of ginger; 3-4 cloves of garlic; fragrant leaves; two star anise; pepper; cumin; dark soy sauce;

practice

1. Cut the mutton into pieces and wash well;

2, white radish cut into pieces;

3. Put water in the pot, add a little pepper and ginger slices, cooking wine;

4. Boil the mutton for later use

5. Heat the wok, add oil, add onion, ginger, garlic and various seasonings and stir-fry until fragrant;

6. Pour in the mutton and stir fry for 1 minute;

7. Add cooking wine and stir fry, add soy sauce and dark soy sauce, stir fry evenly;

8. Pour into hot water to cover the mutton. After the fire boils, turn to medium and low heat and simmer;

9. Cover the lid and simmer for 1 hour. During this period, pay attention to turning it a few times to prevent the bottom of the pot from burning off. Add the radish pieces and continue to simmer for half an hour. If there is still a lot of soup, you can turn on a high heat, so that the soup will dry up faster. .

10. Sprinkle some coriander at the end, and serve on a plate

Three bursts

Ingredients: pork liver, tenderloin, pork kidney, green pepper, red pepper, yellow pepper, green onion, ginger, garlic, sesame oil, soy sauce, vinegar, cooking wine, starch, salt, sugar, pepper

practice:

1. Change the knife to the pork kidney, add starch, cooking wine, and salt to mix well;

2. Cut pork liver and tenderloin into strips, add starch and cooking wine respectively and mix well;

3. Chop the onion, ginger and garlic, add soy sauce, vinegar, sugar, pepper, cooking wine to make the sauce;

4. Put three kinds of frying in the oil pan;

5. Cut green peppers, red peppers, and yellow peppers into strips, put them in the pot, and pour in the juice just prepared;

6. Add sesame oil and stir fry evenly.

Braised tofu shreds

Ingredients: 500g tofu skin, appropriate amount of marinade, 1 tablespoon of cooking wine, appropriate amount of cooked sesame seeds, 1/2 tablespoon of red oil, 1/2 tablespoon of sugar

practice:

1. Wash the tofu skin, roll it up along one side, cut into thin strips, and shake to loosen.

2. Roll the shredded tofu along the uncut part, fix it with a toothpick, and put it into the marinade pot.

3. Add a few red peppers, bring to a boil over high heat, turn off the heat, and marinate overnight to taste.

4. Put the shredded tofu in a clean small basin, add a tablespoon of cooking wine, half a tablespoon of white sugar, half a tablespoon of red oil, and finally sprinkle with cooked sesame seeds and mix well.

Soy Spinach

Practice: 1. Wash the spinach and blanch in boiling water with salt, remove and drain;

2. Stir in a little salt;

3. Heat the oil in the pot, add the dried chili peppers, and saute the peppercorns until fragrant;

4. Pour into the spinach while it is still hot and mix well.

Nourishing Black Chicken Soup

Ingredients: black chicken, angelica, astragalus, Radix Astragali, Codonopsis, lily, lotus seeds, red dates, wolfberry, chives, salt

Practice: 1. Half a black-bone chicken, washed and cut into pieces;

2. Add enough water to the pot, put the chicken pieces into the pot with cold water, skim off the foam after the water is boiled, wash the medicinal materials and put them in the pot, cover and simmer for about an hour and a half;

3. Put it in a soup bowl, add a little salt to taste;

4. Garnish with chives after serving.

Stir-fried Shrimp with Mushrooms

Ingredients: mushrooms, shrimp, oil, salt, soy sauce, cooking wine, ginger, chives.

practice:

1. Fresh mushrooms, shrimps, chives and other ingredients, wash the shrimps, marinate in salt, oil, cooking wine for 30 minutes, remove the shrimp shells, shrimp lines, wash the mushrooms and slice them

2. Heat the pan to a little oil, stir-fry the mushrooms until fragrant, start the pan, pour some oil into the pan, add the shrimps and shredded ginger and fry until cooked, add the fried mushrooms and stir-fry, add soy sauce and salt , stir fry the shallots together on high heat and serve

dry pot baby dish

Ingredients: 2 pieces of spiced dried tofu; 180 grams of pork belly; 1 baby cabbage; 50 grams of fresh tea tree mushroom; 8 grams of dried shrimps; 10 dried red peppers; 1 green garlic; 5 slices; 2 tsp salad oil; 1/2 tsp salt; 1 tbsp red bean paste; 1 tbsp soy sauce; 1 1/2 tsp sugar; 1/4 tsp chicken essence; 1 tsp sesame oil

practice:

1. Cut the pork belly into thin slices, cut the tea tree mushroom into two sections, cut the dried tofu into strips, cut the outer large piece of baby cabbage into two pieces, and do not cut the inner small piece. Soak the dried shrimps in cold water for 10 minutes, separate the garlic into white, and cut the garlic into small pieces. Cut the garlic into large pieces and slice the ginger into thin slices.

2. Put salt in the pot, boil the oil until the water boils, put in the baby cabbage and blanch for 1 minute and take it out. Put the blanched baby cabbage in a mesh sieve and press lightly with your hands to drain the water.

3. Heat 2 tsp of oil in the pan, add the pork belly slices and stir fry over low heat. When the meat is cooked, add the garlic and ginger and continue to stir-fry until the meat turns light yellow.

4. Add dried shrimp and fry until fragrant, add red oil bean paste and fry red oil. Add in dried bean curd and tea tree mushroom and continue to stir fry until cooked.

5. Add garlic white, soy sauce, sugar, chicken essence, sesame oil to taste. Lastly, add the blanched baby cabbage and green garlic and stir-fry evenly.

6. Add 1 tablespoon of oil to the dry pan on the fire, add the pepper in the cold oil, and stir-fry the red pepper until fragrant. Then add the fried baby cabbage, etc., cover and simmer for 1 minute, then move it to a dry boiler.

Vinegar Bean Sprouts

Materials: mung bean sprouts, green peppers, peppercorns, onions, garlic, oil, salt, sugar, monosodium glutamate, vinegar.

Practice: 1. Quickly blanch the bean sprouts in boiling water, remove and soak in cold water, remove, and control the moisture for later use.

2. Shred the green pepper, smash the garlic, and cut the green onion into sections.

3. Heat the oil in the pot, fry the peppercorns, remove the peppercorns, and put the shredded green onion in the pot.

4. Add mung bean sprouts, add salt, sugar and vinegar and stir-fry for a few times.

5. Then add green pepper and garlic, stir fry for a while, add MSG and mix well and serve.

Lean meat mixed with vermicelli

Materials: 500 grams of vermicelli, 100 grams of pork (skinny), 50 grams of cucumber, 10 grams of sesame sauce, 10 grams of soy sauce, 10 grams of vinegar, 10 grams of salt, 2 grams of mustard, 3 grams of green onions, 10 grams of vegetable oil

Practice: 1. Rinse the vermicelli, cut into wide strips, and put them in a bowl; mix sesame paste with cold boiled water and add salt; mix mustard with water to make a paste and heat it in a metal spoon, and set aside after taste.

2. Cut the meat into shreds, stir-fry with oil, chopped green onion and soy sauce; wash the cucumbers and cut into shreds.

3. Pour vinegar, sesame paste, mustard, shredded cucumber, and shredded pork on the vermicelli in turn, mix well and eat.

Chicken Balls with Tempeh and Dried Scallions

Practice 1. Draw a circle at the bone of the chicken thigh, then use a knife to smash the meat along the bone, then cut the meat into small pieces, and chop the tempeh.

2. Add 1 tablespoon of rice wine, 1 teaspoon of salt, and 1 tablespoon of starch to the cut chicken thighs, mix well, and marinate for 10 minutes.

3. Pour oil into the wok, add chicken thighs when the oil is hot, fry until the chicken changes color.

4. Leave the base oil in the pot, add ginger, minced garlic, and fermented fermented fermented fermented bean sauce, then add chicken thighs, and fry the shallots until fragrant.

5. Add 1 tablespoon of rice wine, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 teaspoon of pepper, and 1 teaspoon of dark soy sauce and stir fry evenly, then add boiling water to cover the chicken, cover and cook for 5 minutes on medium heat. Open the lid and get the juice

Pork with Plum Vegetables

Ingredients: 500 grams of pork belly, 50 grams of dried plum, 2 stalks of green onions, 1 piece of ginger, 5 grams of salt, 10 grams of cooking wine, 2 star anises, 10 grams of hoisin sauce, 10 grams of oyster sauce, 10 grams of dark soy sauce, and 10 grams of sugar.

Practice: 1. Soak the dried umeboshi overnight, and wash it several times to remove the sediment.

2. After washing the onion and ginger, slice them.

3. Clean the pork belly, add water to the pot, add a few slices of onion ginger, 2 star anise, a little cinnamon, 10 grams of cooking wine, add the pork belly, cook on high heat, cook until the flesh turns white and bloodless, then remove it.

4. While the pork belly is hot, apply a little soy sauce on the surface of the pork belly to make the color even.

5. Spread a layer of oil in the pot. When the oil is 70% hot, the so-called 70% heat means that you can feel the heat when you put your hand on the oil. Put the meat skin down and fry it slowly on a low fire. Fry the meat on all sides until the skin is golden brown and the oil is overflowing, so that it is evenly browned.

6. Using the remaining oil in the pot, add the soaked umeboshi, add a little gravy from the cooked meat, add a little dark soy sauce, salt, and a little rock sugar to taste, and simmer for 15 minutes on low heat.

7. Cut the cooled pork belly into 0.5cm thick slices and arrange them evenly in the bowl. Lay the fried umeboshi on top.

8. Put it into the pressure cooker and steam for 20 minutes. After 20 minutes, open the pot to release the air, filter out the steamed fat, and continue to steam for 20 minutes.

9. Filter out the steamed fat oil, find a dish, and buckle it upside down.

10. A delicious, full-bodied pork belly with plums and vegetables will be displayed in front of everyone.