38 dishes to share, simple home-cooked taste is delicious and not greasy, it is worth trying

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!

Golden Hook Cucumber Strips

Ingredients: 300 grams of cucumber, 10 grams of dried shrimps, 1 shallot, 25 grams of edible oil, 1 tsp of sesame oil, 2 tsp of refined salt, and 0.5 tsp of monosodium glutamate.

practice:

1. Wash and peel the cucumber, cut into strips (can be cut into other shapes according to personal preference), add a little salt and marinate for 5 minutes; wash the dried shrimps, soak them in boiling water, remove and drain; Wash and chop the shallots;

2. Drain the cucumbers, add monosodium glutamate, sesame oil and mix well, then add dried shrimps;

3. Put the frying pan on the fire, pour in the cooking oil and heat it up, add the chopped green onion, fry it until fragrant, remove it from the pan, pour the oil on the cucumber strips and mix well.

Vinegar cabbage

Ingredients: 500 g cabbage, 2 green and red peppers, appropriate amount of Chinese prickly ash, 2 tablespoons of mature vinegar, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 tablespoon of water starch, appropriate amount of onion star anise, appropriate amount of ginger, appropriate amount of garlic

Practice: 1. Shred cabbage, shred green and red peppers, chop green onion, ginger and garlic for later use

2. Heat oil in a hot pot, saute pepper and star anise until fragrant

3. Add chili, onion, ginger and garlic and saute until fragrant

4. Add in the cabbage and stir fry until half cooked. Add salt, vinegar, soy sauce, sugar to taste

5. After stirring evenly, add the cabbage leaves and continue to stir-fry until the cabbage leaves become soft.

6. Add the thin glutinous rice and stir fry evenly.

Scallion Thick Egg Roll

Method 1. Beat three eggs. Add appropriate amount of salt, chopped green onion and sesame seeds, beat into egg liquid.

2. Spread a little oil in the pan and spread a little egg mixture evenly. Slightly solidified and rolled to one side.

3. Brush with a little oil and spread in the egg mixture

4. Roll up to the other side, repeat this several times until the egg liquid is spread out, during which you can sprinkle ham

5. Cool slightly and cut into sections.

Shrimp and Cabbage

Ingredients: Cabbage, dried shrimp, salt.

Practice: 1. Cut the cabbage in half and tear into small pieces by hand, wash and drain;

2. Soak the dried shrimps in water for a while, remove and drain;

3. Heat some oil in a pan, pour in dried shrimp and saute until fragrant, add cabbage;

4. Stir fry until the cabbage is broken and season with salt.

Roasted Chicken Thighs with Pesto Tomatoes

Ingredients: Chicken thighs, garlic, green onions, tomatoes, olive oil, bay leaves, salt, pepper, mint leaves

practice

1. Arrange the sliced ​​tomatoes on the plate.

2. Place the chicken thighs on top of the tomatoes, and place the chopped green onions and garlic next to the chicken thighs.

3. Sprinkle salt on the surface of the chicken thighs and drizzle olive oil on the surface of the chicken thighs. Sprinkle the whole plate with some chopped basil and pepper, and arrange a few mint leaves and bay leaves.

4. Preheat the oven to 175 degrees and enter the oven. Bake for 90 minutes.

Pan-fried Beef Tenderloin

Prepare ingredients: 175 grams of beef tenderloin, 150 grams of potatoes (yellow skin), 25 grams of lentils, 25 grams of cauliflower, 20 grams of wheat flour, 5 grams of spicy sauce, 25 grams of lard (refined), 5 grams of salt, pepper 3 grams.

Practice steps:

1. Wash the beef tenderloin, remove the tendons, cut into 3 sections, pat the back of the knife into thin slices, sprinkle with salt and pepper, marinate for about 10 minutes, pat a layer of dry flour, cut the potatoes into strips and fry them with cauliflower. , lentils are fried separately;

2. When the pan is cooked, put the tenderloin slices in, fry on both sides over high heat, remove the remaining oil, cook it with spicy soy sauce, serve with fried potato chips, fried cauliflower, fried lentils, pour Serve with the original juice.

Pan-fried bean curd roll

Practice: 1. Prepare all the ingredients, boil the winter bamboo shoots in boiling water for 3 minutes and remove them.

2. Slice the cucumbers and marinate with a little salt for a while, then squeeze the cucumbers dry and set aside.

3. Cut the tofu skin into square pieces, and shred all the ingredients.

4. Pour oil into the wok, add shredded bamboo shoots, carrots, and fungus, stir fry, and finally add cucumber, season with salt and pepper, stir fry evenly, and set aside for later use.

5. Take a piece of tofu skin, add the fried stuffing, and roll it into small strips.

6. The sealing can be smeared with some flour and water to stick it firmly, and all are done in turn.

7. Heat the oil in a non-stick pan, add the bean curd rolls and fry until the bean curd rolls are cooked. Slowly fry on low heat until both sides are slightly yellow.

Salted Egg Yolk Tea Tree Mushroom

Ingredients: tea tree mushroom, salted egg yolk, egg, sugar, cornstarch, salt, oil

practice

1. Soak the tea tree mushrooms in water to soften and wash them for later use. Put the washed tea tree mushrooms in boiling water and cook for 2 minutes. Remove from the pot, add cornstarch, eggs and salt and mix well.

2. Heat oil in a pan, put tea tree mushrooms into the oil pan, fry and color, take out.

3. In the same pot, fry egg yolks until fragrant, add tea tree mushrooms and sugar, mix well.

Dry pot Taiwan mushroom

Main ingredients: wild moss mushroom, pork belly

Ingredients: red and green peppers, onion pieces, onion and ginger noodles, aniseed noodles

Seasoning: Shanxi mature vinegar, Donggu soy sauce, oyster sauce, dark soy sauce.

Practice: Soak and wash wild moss mushrooms, boil in water, and sauté with lard to dry the water.

Stir-fry the pork belly, add onion, ginger and garlic, aniseed noodles, Shanxi vinegar, Donggu soy sauce, oyster sauce, stir-fry on low heat until fragrant, then use dark soy sauce to color, add moss mushrooms and accessories, add Ming oil and it can be served out of the pan plate.

Stir-fried Rice Cake with Spicy Cabbage

Ingredients: Spicy cabbage, chili sauce, sugar, salt, water, hot pot rice cake, water starch

Practice: 1. Put the broken rice cake into the pot, add water, exceed the height of a finger knot of the rice cake, and start to cook. 3 to 5 minutes after the water boils, and the rice cake is cooked when it floats up. Friends who like to eat softer can cook for another minute or two;

2. Put the cooked rice cakes in cold water;

3. Drain the excess water from the rice cakes that have been in cold water, put them back in the pot, pour in the spicy cabbage, hot sauce, water, and turn on the fire. After stirring, add salt and sugar.

4. When the water is slightly bubbling, add water starch, and when the soup is almost collected, turn off the heat and serve it out.

Shrimp dry pot vermicelli

Material: one vermicelli, dried shrimp, onion ginger, fresh June, red pepper

practice:

1. Slices of fungus tofu, green and red peppers, sliced ​​meat slices obliquely, shredded onions on the bottom of the pot

2. Lubricate the oil in the pot, fry the pork slices first, take out and set aside when slightly rolled and browned

3. Leave the base oil in the pot, add shredded ginger and garlic cloves to sauté until fragrant, add a spoonful of bean paste, fry the red oil over low heat, then add the tofu and stir fry evenly

Leek Duck Blood

Ingredients: leeks, duck blood, garlic, ginger, cooking wine, salt, pepper

Practice: 1. Cut the duck blood into 1 cm square pieces, blanch them in boiling water for later use, wash the leeks and cut them into sections.

2. Put the oil in the pot, heat it to 40% heat, add ginger and garlic slices and fry until fragrant.

3. Add the boiled duck blood, stir fry for 2 minutes over medium heat, add salt, pepper and cooking wine to taste.

4. Finally add the leeks, stir fry until they are broken and ready to serve.

rice flour

Information Laotan sauerkraut, minced pork, rice noodles, ginger, green onion, dried red pepper, pepper powder, light soy sauce, dark soy sauce, oyster sauce, cooking wine, white pepper powder, coriander

1. The kimchi was washed and shredded and the pork was ready.

2. Heat the wok, add the oil to the minced meat, fry until the color becomes good, then add ginger, green onion, red pepper, pepper and fry until fragrant.

3. Add light soy sauce, dark soy sauce, and oyster sauce and continue to stir-fry for a while, then add sauerkraut and stir-fry. At this time, stir-fry for a while to allow the sauerkraut to fully absorb the oil.

4. Add broth, cooking wine and cook for about 10 minutes.

5. First immerse the rice in a pot and boil, put the fish in a bowl, pour the sauerkraut soup into the bowl, sprinkle with coriander and white pepper.

Cantonese Fried Rice Noodles

Ingredients 500g horfen (or beef) 75g fresh shrimp (or egg) 100g chives (or mung bean sprouts) 100g garlic 4-5 cloves chives 50g garlic sprouts or celery (can be ignored) Sauce: 2 tablespoons oyster sauce soy sauce 1 tbsp salt 1 tsp chicken juice (or chicken powder) 1 tsp sugar 1 tsp pepper

Cantonese-style fried rice noodles

Prepare various ingredients, marinate the meat slices with a little salt, soy sauce, sugar, cornstarch, and raw oil for about 10 minutes, and marinate the shrimp with a little salt, pepper, cornstarch, and raw oil for about 10 minutes; chives , chives, garlic sprouts, celery, etc. are cleaned and cut into sections for later use; the sauce is ready;

Heat the pan with oil and fry the meat and shrimp until cooked and put on a plate for later use;

Heat the pot to high heat, stir-fry the garlic (diced), chive white, and garlic sprouts quickly;

Smell the aroma of onion and garlic, and pour the prepared sauce;

Fall into the pho first;

Then add the chives, celery, remaining chives, and fried meat and shrimp;

Quickly mix all the ingredients and stir-fry for about 1 minute, then turn off the heat.

Soy Sauce Chicken

Ingredients Ginger, garlic, soy sauce, sesame oil, salt, chicken nuggets

Practice 1. Ginger shredded, garlic minced for use;

2. Pour an appropriate amount of peanut oil, soy sauce, sesame oil and salt into the pot;

3. Mix the ingredients in the pot evenly, put the chicken in the pot so that each piece of chicken is coated with the sauce;

4. Cover the pot and cook over medium heat until the chicken is cooked;

5. Add in the garlic and ginger, simmer for 2 minutes, cut the chicken into pieces, and pour the sauce over the chicken.

Sweet and Sour Pickles

Ingredients: 1000g green radish, 1000g carrot, 500g cabbage, rock sugar, pepper, star anise, salt

Practice: 1. Wash carrots and kale, cut them well and dry them

2. Wash and cut the green radish and dry it

3. Add a proper amount of water to the pot and boil, add rock sugar, pepper, star anise, salt and continue to cook for 5 minutes to cool

4. Put the dried vegetables (add ginger slices evenly) into a clean oil-free and water-free jar, then pour in the pepper water, and add the pickled peppers, pickled pepper water and white wine.

5. Cover and seal for 3 days before eating

Fried Steak with Bitter Gourd

Materials: 450 grams of bitter gourd, 200 grams of steak. Chaotian pepper 5 grams. 5 grams of salt, 2 grams of monosodium glutamate, 3 grams of chicken essence, 3 grams of soy sauce, 1 gram of steamed fish and soy sauce, and 70 grams of lard.

Method: 1. Cut the steak into 2cm long sections, blanch them in water and set aside.

2. Heat oil in a pot, stir fry ginger slices until fragrant, stir fry with pork ribs and dried yellow peppers, add broth, add salt, monosodium glutamate, and soy sauce and simmer until the ribs are deboned.

3. Remove the flesh of the bitter gourd, pickle the slices with salt, and squeeze out the excess water.

4. Fry the bitter gourd with lard to taste, then stir-fry the heated steak together, and put it on a plate.

Pickled Peanuts

Ingredients: peanuts, star anise, salt, cinnamon, fragrant leaves, pepper, pickled pepper, dried red pepper

practice

1. Prepare peanuts, star anise, bay leaves, cinnamon, peppercorns and pickled peppers.

2. Rinse all ingredients except pickled peppers under the tap.

3. Add water and put the peanuts into the pot, bring to a boil over high heat, then cook over medium and low heat for 20 minutes.

4. After draining the water, put it in the crisper and add sugar.

5. Add salt, pickled pepper, and white vinegar.

6. After mixing well, cover and refrigerate for 1 day before serving.

Radish cake

Ingredients: 1 carrot, 1 carrot, 1 green radish, 1 green onion, 200 grams of flour, salt, 2 eggs, 50 grams of shrimp, 10 grams of salt, 2 spoons of thirteen incense

practice:

1. Wash the radish, remove the skin and shred;

2. Add salt and knead out the water, the shredded radish becomes soft, then cool and squeeze out the water;

3. Add thirteen incense, eggs, shrimp, chopped green onion, add flour several times, knead well;

4. Take an appropriate amount of batter and gently flatten it, put it in a pan that has been brushed with oil, and fry it slowly over low heat;

5. Fry until golden brown on one side and turn over and golden on both sides.

Celery Braised Tofu

Material: 300 grams of northern tofu, 100 grams of celery, soybean oil, a little salt, a little garlic, 5 grams, sesame oil, a little water, starch, appropriate amount of broth

practice:

1. A piece of northern tofu, cut into small cubes of about 1 cm

2, celery cut into small pieces

3. Pour oil in the pot, fry minced garlic, pour in diced tofu, slip and loosen

4. Pour in the broth, it is best to use the broth, cook for 5 minutes, then add the celery segments, and simmer for 10-15 minutes, so the soup should not be put too little, so as not to burn out quickly

5. Finally, add salt to taste, thicken with water and starch, and pour sesame oil on it.

garlic rib

Practice 1. Cut pork ribs into 7 cm long sections, wash and drain.

2. Add cooking wine, soy sauce, sugar, and meat tenderizer powder to the pork ribs, mix well, and marinate for 20 minutes.

3. Lay a layer of aluminum foil on the baking tray, put in the ribs, transfer to the oven and bake for 20 minutes, take out and turn over, sprinkle with minced garlic, and bake for another 20 minutes. Take out when cooked.

Tip: Don't add minced garlic early, it is easy to burn black; add it after half-cooked, it will not only roast the garlic, but not burn it.

steamed chicken

Ingredients: 1 chicken, 80 grams of fresh sand ginger, 80 grams of ginger, 3 teaspoons of fine salt

practice:

1. Wash and drain the bare chicken, be careful not to break the chicken belly, hollow out the chicken tail, and remove the blood clots and trachea.

2. Rub the chicken from the inside out with a teaspoon of salt

3. Be sure to knead evenly and knead slowly for five minutes

4. Chop the ginger and fresh sand ginger into coarse grains, add a teaspoon of salt and stir well

5. Stuff the mixed salt and ginger granules from the tail into the belly of the chicken, and let it stand and marinate for an hour

6. Put the marinated chicken into the baking pan, put it in the steamer and steam for 30 minutes. If you use a pot to steam, steam it for 25 minutes.

7. The steamed chicken is torn open with heat-insulating gloves and plastic gloves while it is still hot, placed on a plate, drizzled with chicken juice at the bottom of the plate, and garnished with coriander to complete

Laoganma Fried Fragrant Dried

Ingredients: dried fragrant, pork ham, mustard, Laoganma tempeh chili sauce, onion, ginger, red pepper, salt, chicken essence, sugar, dark soy sauce

practice:

1. Dried fragrant, pork ham, mustard, green onion, ginger, red pepper, Laoganma tempeh chili sauce, salt, chicken essence, sugar, dark soy sauce

2. Wash the dried fragrant and cut into small cubes, mince the lean meat into minced meat, chop the mustard, chop the red pepper, ginger and green onion

3. Heat the pot, pour in the oil, add the minced meat and stir-fry until it changes color, add in the red pepper and minced ginger and stir-fry until fragrant

4. Add a tablespoon of Lao Ganma Tempeh Chili Sauce and dark soy sauce and stir fry

5. Pour in the dried fragrant mustard and mustard, add salt and chicken essence and stir-fry, add a little water and stir-fry for a while to make the fragrant dry and tasty. Before serving, add sugar and stir-fry evenly. After turning off the heat, add chopped green onion and mix well.

Fried small river prawns with garlic sprouts

Ingredients: Chilled river prawns, garlic seedlings, millet peppers, ginger, peppercorns, corn, oil, salt, and soy sauce

practice

1. Cut the garlic sprouts and millet peppers into oblique sections. Wash the small river prawns and control the water.

2. Heat some oil in the pot, stir fry ginger and pepper until fragrant.

3. Pour in the prawns. Stir fry. Add the garlic sprouts and millet peppers and stir-fry a few times.

4. Half scoop of soy sauce. a pinch of salt. Stir fry and turn off the heat.

Shredded King Oyster Mushrooms

Ingredients: one king oyster mushroom (large), green and red pepper, millet pepper, garlic, ginger, green onion, salt, chicken essence, dark soy sauce, light soy sauce, oyster sauce.

Practice 1. Start to prepare the ingredients. Break the king oyster mushroom into four pieces by hand, and then tear them into thin strips. (The torn king oyster mushrooms have irregular edges, which are easier to taste than the cut ones), tear them all and put them in a large bowl;

2. A few green and red peppers, cut into sections with an oblique knife, cut millet peppers into sections with an oblique knife, cut ginger into thin shreds, cut a few garlic into slices, and cut a few scallions into slices with an oblique knife;

3. Heat enough oil in the pot, heat the oil to 50% heat, put the shredded king oyster mushroom in the pot and fry it (the frying time should not exceed 1 minute), fry the king oyster mushroom until it becomes soft, remove it and control it to dry. Oil;

4. Leave the base oil in the pot, pour in the onion, ginger and garlic slices and stir-fry until fragrant, pour in the green and red peppers and stir-fry quickly, after the fragrant stir-fry, pour in the king oyster mushrooms, pour in 5 grams of soy sauce to enhance the freshness , 3 grams of dark soy sauce to adjust the color, add 2 grams of salt, 1 gram of chicken powder, 2 grams of oyster sauce, stir fry quickly to dissolve the seasoning, pour in a little oil to improve the color, and you can put it on a plate

sweet carrot

Ingredients: carrots; two dried peppers; two garlic; soy sauce; salt; white sesame seeds

Practice 1. Wash the carrots and cut them into large pieces.

2. Then cross over, cut into diamond-shaped pieces, and cut the garlic into large pieces for later use

3. Heat the pan with cold oil, add garlic slices, white sesame seeds, and two broken dried peppers

4. Add the carrots, stir fry evenly, cover the pot and simmer for 20 seconds, stir fry, and simmer for another 20 seconds, stir fry, and so on three to four times. When the carrots are soft, open the pot and stir fry for a while.

5. Add salt, light soy sauce to taste, ready to serve

Spicy Fried Snails

Material: snail, dried chili, prickly ash, watercress, pickled ginger, garlic, pickled pepper, vegetable oil, cooking wine, monosodium glutamate, salt, sugar

practice:

1. After buying the snail, wash it several times, cut off the buttocks with scissors, wash and drain

2. Put oil in the pot, add Chinese prickly ash and fry until fragrant, put in snails, then add ginger, garlic, pickled pepper, and watercress to fry until fragrant

3. Add a small amount of salt and sugar and stir fry evenly (you can put less salt, the bean paste is salty)

4. Finally, add coriander, dried chili, and cooking wine to fry the fragrance, add an appropriate amount of water, submerge the snails, simmer on medium heat until the water is almost dry, add a little monosodium glutamate and you can cook~

Stir-fried Cauliflower

Use half cauliflower, 1/3 onion, minced ginger, minced garlic, seafood soy sauce, leftover pomelo or orange peel, and salt.

The practice of stir-frying cauliflower

Blanch the cauliflower with water, this time should not be too long, just put it in the boiling water and see that the cauliflower becomes transparent.

Fry the ingredients in the pot until the garlic slices are slightly charred, and the cauliflower can be served.

Stir fry evenly and it's ready to serve. I cut a little bit of orange peel and sprinkled it on top, very fragrant.

Shredded Chicken

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

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

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

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

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

Kimchi Minced Pork Tofu

Ingredients: a small bowl of kimchi, 100 grams of ground pork, a piece of tofu, a spoon of minced garlic, a spoon of chopped green onion, a spoon of cooking wine, 3 tablespoons of soy sauce, a small spoon of sugar, a little pepper, and an appropriate amount of water and starch;

Practice 1. Marinate the ground pork with cooking wine and pepper for 15 minutes. Cut the tofu into small pieces and chop the kimchi, but don't cut it into pieces. Saute minced garlic. Pour in the ground pork and fry until pale. Pour in the kimchi and stir fry, pour in the soy sauce, and fry the sugar for two minutes.

2. Add water to boil. Add tofu and bring to a boil. Pour in the prepared water starch and simmer for half a minute and turn off the heat. Sprinkle chopped green onion

garlic eggplant

Ingredients: eggplant, sugar, dark soy sauce, light soy sauce, salt, sesame oil, garlic leaves, pepper, garlic

Practice: 1. Cut the garlic into the shape of garlic, and chop the garlic leaves.

2. Pour water into the pot, put the eggplant in the pot, steam for 15 minutes, and then take it out and put it on a plate.

3. Next, let's make a bowl of glutinous rice: put half a teaspoon of salt, a little sugar, an appropriate amount of light soy sauce, a small amount of dark soy sauce, a little pepper and a few drops of sesame oil in the bowl, add an appropriate amount of water and mix well.

4. Cut the steamed eggplant into strips with a knife, drizzle the prepared bowl on the eggplant, and add garlic and garlic leaves for later use.

5. Put oil in the pot, burn the oil until it is mature, pour it directly on the eggplant and it's done.

Oyster King Chicken Feet

Ingredients: chicken feet, onion, ginger, sugar, chicken essence, cooking wine, dark soy sauce, anise, dried tangerine peel, pepper powder, pepper powder, oyster sauce, starch, sesame oil

practice:

1. Clean the chicken feet, chop off the fingertips, mix well with dark soy sauce and dry; shred the onion and ginger;

2. Put oil in a hot pan, add chicken feet and deep-fry until the oil is hot, remove them, soak them in water for 1-2 hours, and control the moisture for later use;

3. Add the fried chicken feet to the shredded onion and ginger, sugar, chicken essence, cooking wine, dark soy sauce, clear soup, aniseed, dried tangerine peel, and pepper powder, mix well, put it on a plate, and steam with high heat for 20 minutes;

4. Put a little oil in the hot pot. After the oil is hot, add the chicken feet and stir fry evenly. Then add cooking wine, clear soup, sugar, chicken essence, oyster sauce, the original juice of the steamed chicken feet, and pepper, and simmer for 2-3 minutes. Thicken with water and starch. Add sesame oil and stir fry

Banana Bean Paste Spring Rolls

Materials: spring roll skin, banana, red bean paste, and appropriate amount of flour.

Method: 1. Add some water to the flour to make a batter for later use.

2. Peel the bananas and cut them into thick strips.

3. Put some bean paste filling on one side of the spring roll skin, and place a banana strip on top.

4. Roll up, spread the batter evenly on the seal, and wrap it into spring rolls.

5. Add oil to the pot, heat to 50% hot, and put in the spring rolls.

6. Deep fry the spring rolls on low heat until both sides are golden brown, remove and drain the oil.

Cabbage Fried with Bacon

Ingredients: bacon, cabbage, chopped green onion, sliced ​​garlic, soy sauce, salt

Practice: 1. Cut the bacon into small pieces, and tear the cabbage into small pieces.

2. Heat oil in a wok, add bacon and stir fry until oil is released.

3. Add chopped green onion and garlic slices and fry until fragrant.

4. Add cabbage, stir fry until cooked, add soy sauce and salt to taste and stir fry evenly.

Sour soup rice noodles

Ingredients River noodles, sesame oil, tomato, corn kernels, small greens, sour cowpea, preserved eggs, shallots, white vinegar, chicken salt

The practice of sour soup rice noodles

Pour oil into the pot and fry the tomatoes in small pieces until the tomatoes are soft, add enough water to boil over high heat, then turn to medium heat and continue to cook the rice noodles

After two or three minutes, pour in a little white vinegar, add a little chicken essence and salt to taste

Small green vegetables and corn kernels, boiled boiled eggs, sliced, add a little sour peas, sprinkle with shallots and drop a little sesame oil.

Stir-fried Chicken Gizzards with Chives

Ingredients: leeks, baking soda, chicken gizzards, salt, sugar, starch, vegetable oil, cooking wine, soy sauce.

Practice: 1. Remove the yellow leaves from the leeks, rinse them with water, and soak them in baking soda for ten minutes.

2. Wash the chicken gizzard with salt several times, then slice.

3. Use an appropriate amount of salt, sugar, and pepper to mix the chicken gizzards with your hands, then add starch and vegetable oil, mix well, and let stand for ten minutes.

4. Wash the leeks, cut them into sections, and control the water.

5. Take out the oil pan, add the marinated chicken gizzard and stir fry for a while.

6. Add an appropriate amount of cooking wine and stir-fry evenly. Dish out.

7. Rinse the wok, re-oil the wok, add the chives and stir fry quickly for a while.

8. Add some salt to taste.

9. Add in chicken gizzard and stir fry for a while.

10. Finally, add an appropriate amount of soy sauce and stir fry evenly.

Fried Dried Tofu with Garlic Yellow

Material: 180 grams of yellow garlic, 90 grams of dried tofu, 8 grams of red dried peppers, 1 string pepper, appropriate amount of salt, 1 tablespoon of soy sauce

practice

1. Cut dried tofu into strips, yellow garlic and cut red pepper into small pieces

2. Add oil to the hot pot and heat it for 6 minutes, add dried tofu and chili and stir-fry for half a minute

3. Add the yellow garlic, salt and soy sauce, stir fry quickly for less than 2 minutes, then turn off the heat and sprinkle some chopped peppers for decoration

Seafood mixed with sour soup

Fresh squid, 200 grams of arctic shellfish, 100 grams of shrimp, 10 grams of choy sum slices, 50 grams of water-fat sea cucumber, 60 grams of enoki mushroom, 75 grams of konjac silk, and 50 grams of sauerkraut.

seasoning:

Ingredient A (10 grams of wild pepper, 12 grams of chicken juice, 9 grams of salt, 15 grams of monosodium glutamate, 8 grams of chicken essence)

35 grams of chicken fat, 300 grams of sour soup.

practice:

1. Wash the fresh squid and use a knife; open the arctic shell and clean it, blanch it with shrimp, choy sum slices, sea cucumber, shredded konjac, and enoki mushrooms, remove and cool.

2. Heat the chicken oil in the pot, add the sauerkraut and stir-fry until fragrant. After the sour soup is boiled, add the sliced ​​cabbage, sea cucumber, konjac shreds, enoki mushrooms, and fresh squid and cook for 30 seconds, then add the arctic shellfish and season with ingredient A. , ready to serve.