38 simple dishes recommended, delicious and very delicious, worth making for your family

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!

Spicy Cabbage Tofu Soup

Ingredients: Spicy cabbage, tofu, enoki mushrooms, carrots, shiitake mushrooms

1. Take some spicy cabbage and add water.

2. Put it on the stove and bring to a boil, turn to low heat and cook for a while.

3. Add the soaked mushrooms and tofu in turn and cook for a while.

4. Finally, add carrot slices and enoki mushrooms. After boiling, taste the spicy cabbage itself, which is very salty. Add some salt to the soup to taste according to personal taste.

Bacon Scratch Pie

Main ingredient: 1 raw embryo of hand-grabbed cake

Accessories: appropriate amount of lettuce, 1 egg, appropriate amount of bacon

Method 1. Preheat the non-stick pan and put in the cake shell

2. Beat an egg on one side

3. Spread the eggs on the cake

4. After one side is fried, turn over and fry the layer with eggs

5. Spread the fried bacon on the cake

6. Add some lettuce

7. Ready-to-eat rolls

Cowpea Fried Pork

1. Prepare the ingredients;

2. Wash the meat and cut into thin slices. Add half a teaspoon of salt and mix with your hands. Marinate for about ten minutes;

3. Remove the head and tail of the cowpea, and wash it after selecting the section. Drain and cut into small pieces;

4. When the pan is hot, pour a little peanut oil. Fifty percent of the oil is hot, put the cowpeas in, and stir-fry for half a minute. Add a little cold water and switch to medium heat. Cover the pot and simmer for half a minute. Put a little salt, stir fry evenly, and set aside;

5. Pour an appropriate amount of peanut oil into the pot again, and the oil is 50% hot. Put the meat in and stir fry the meat to change color, drop a little soy sauce, and fry for a while.

Braised noodles in a pot

1. Saute minced meat until fragrant, add beans, stir fry, add potatoes, soy sauce, Pixian watercress, salt, sugar, tomato, fry for a while, add garlic cloves, add water;

2. After the water boils, add the noodles. 15 minutes after steaming on medium-low heat.

Okra Spicy Sausage

1. Green pepper, okra blanch and cut into pieces, shredded onion and ginger, chopped garlic and set aside;

2. Heat the pan with cold oil, add garlic, green onion and ginger to saute until fragrant, pour in the fat intestines, green peppers, and okra, stir-fry quickly over high heat, sprinkle with pepper powder, black pepper powder, and a little soy sauce to taste.

Braised Chicken Nuggets

Ingredients: 500g chicken, appropriate amount of salt, 1 piece of ginger, 1 section of green onion, appropriate amount of chives, 1 teaspoon of sugar, beer, oil, and light soy sauce.

Practice: 1. Cut the chicken into pieces, blanch and drain, slice the ginger, cut the shallots, and cut the shallots into small pieces for later use.

2. After the wok is hot, pour in the oil. When the oil is 60% hot, add the ginger slices and shallots and fry until fragrant.

3. Pour in the chicken pieces and stir-fry slightly yellow, pour in beer and soy sauce, add sugar, bring to a boil over high heat, simmer over low heat for about 25 minutes, collect the juice over high heat, and sprinkle chives on the plate.

sauce beef

Ingredients beef; rock sugar; star anise; cinnamon; pepper; ginger; dark soy sauce; salt; chicken essence

Practice Blanch the beef for later use. When making beef in sauce, beef tendon is the first choice, and the one with the tendon is actually the best

Put the blanched beef into the electric pressure cooker, add rock sugar, star anise, cinnamon, pepper, ginger, appropriate amount of dark soy sauce, salt, and chicken essence. Add water to cover the beef, select the brisket and mutton function, and set for 30 minutes. If you don't use a pressure cooker, you need to cook it for 2-3 hours to make the beef tenderloin fully cooked

Slice and plate after serving. You can adjust some sauces according to personal taste, such as garlic sauce

Fried Corn with King Oyster Mushrooms

Ingredients 100 grams of diced king oyster mushrooms; 200 grams of corn kernels; half a red pepper; a single garlic; a little chive

Practice: 200 grams of corn kernels, 100 grams of king oyster mushrooms, diced, half red pepper, 1 garlic sliced, chopped chives

Warm oil, fry garlic slices until fragrant

Fry the corn kernels for 1 minute

Then add diced king oyster mushrooms and fry them together

Sauté onion and red pepper for half a minute

Sautéed Eggplant with Minced Meat Sauce

Ingredients: 3 long eggplants, 1 small piece of pork belly, half a red pepper, a tablespoon of extra spicy soybean paste, minced ginger, minced garlic, chopped green onion, salt, chicken essence, more sugar, soy sauce, pepper, cornstarch;

practice:

1. Cut the pork belly into small pieces, add salt, chicken essence, pepper, a little cornstarch and a little water to marinate well. After washing the eggplant, cut the hob and soak it in water for 5 minutes. ; Sliced ​​red pepper, minced ginger and garlic, chopped green onion;

2. Put more oil in the pot and heat it up (insert chopsticks to have small air bubbles), then put in the drained eggplant and fry it for a while, until the eggplant becomes transparent and soft, and the skin is tightened and taken out for use;

3. Leave a little oil in the pot and heat it up, saute minced ginger and garlic and 1 tablespoon of soybean paste until fragrant, then add red pepper and minced meat and stir fry (you can add a little water to moisten the ingredients);

4. Then add the fried eggplants and stir fry together, add a little salt, appropriate amount of soy sauce, more sugar and appropriate amount of water and stir fry evenly, then add a little chicken powder, sprinkle with chopped green onion and serve. Can;

meringue banana rolls

Practice: 1. Prepare bananas, eggs, egg rolls, bread crumbs, and then prepare an appropriate amount of sugar and a little salt

2. First crush the egg roll in the packaging bag, then pour it into a large bowl and smash it with a garlic mortar

3. Knock in eggs 6, add salt and sugar, stir well and set aside. Cut the bananas into sections.

4. Then peel off the skin, coat with a layer of egg roll liquid, and then coat with a layer of bread crumbs

5. Make all the banana segments in turn, pour the oil in the pot and heat it to 60% hot

6. Gently add banana segments, fry until golden on both sides, remove and drain oil with a slotted spoon

7. Then use oil-absorbing paper to absorb the oil and place it on the plate

Sautéed Garlic Broccoli

Ingredients: 1 broccoli, 6 cloves of garlic, 4 grams of oyster sauce, 2 grams of chicken essence, 5 grams of water, appropriate amount of salt

Practice: 1. Wash the broccoli and cut it into small pieces. Garlic minced garlic spare.

2. Boil the water in the pot, add a little oil and blanch the broccoli. 7 minutes to cook, remove and put in ice water to cool down.

3. Heat a pan and pour a little olive oil, put the garlic in and burst into aroma.

4. Pour in the broccoli and stir fry together.

5. Add a little salt, oyster sauce, chicken essence, a little water, stir fry.

6. Turn off the heat when the water is dry and serve. Broccoli is easy to do like this, the color is green, the fragrance is refreshing~

Spicy Potatoes

Main ingredients: potatoes, salt, fresh soy sauce, sesame oil, pepper oil, chili oil, chives, cooked white sesame

1. Peel the potatoes and cut them into thin slices, then rinse the starch of the potato slices with water

2. Put it into boiling water and cook it, but it can't be boiled. Take it out after cooking

3. Rinse the shallots and cut them into chopped green onions for later use. Let the potato slices cool and control the moisture. Then mix in the seasoning salt, fresh soy sauce, sesame oil, pepper oil, and oily peppers.

4. Finally sprinkle chopped green onion and cooked white sesame seeds and mix well.

Honey Baked Ham

Ingredients: 1 piece of ham, 3 spoons of honey, 3 spoons of mustard, appropriate amount of cloves, appropriate amount of pineapple dipping sauce.

Practice 1. Peel the purchased ham, and cut a grid on the surface of the ham.

2. Mix the honey and mustard thoroughly, rub the mixed mustard and honey on the ham skin, and then insert an appropriate amount of cloves on the ham.

3. Put the processed ham in the oven, bake at 150°C for 10-15 minutes, then change to 180°C for 20 minutes, then serve with pineapple dipping sauce.

colorful vegetables

-Materials - 100g iron stick yam, 10g dried fungus, 50g corn, 150g green vegetables, 50g carrot, appropriate amount of salt and cornstarch

-Step-1. Prepare the ingredients

2. I love spicy food, so I added two peppers (the fungus is soaked in water and washed)

3. Put oil in the pot

4. All vegetables except carrots, pour in all and stir fry

5. After frying until broken, add carrots and stir fry, add salt to taste

6. Finally, pour in the starch water and stir fry

Pumpkin Cake

-Materials - cooked pumpkin 150g, plain flour 150g, white sugar 15g, yeast 2g, appropriate amount of raisins

-Practice-1. Press the cooked pumpkin into mud with a spoon, pour in the yeast, and stir evenly

2. Pour the pumpkin puree mixed with yeast into the flour, add 10g warm water and stir well

3. Add 10g warm water and continue to stir evenly

4. Brush oil into the mold and pour it into the batter, arrange it evenly, and smooth the surface

5. Put it in the middle layer of the oven, pour an appropriate amount of hot water around 50 degrees into the bottom baking pan

6. The upper and lower tubes of the oven are 40 degrees, fermentation for 1 hour, the batter is fermented to twice the original size

7. When the dough is rising, pour the raisins into an appropriate amount of water, soak and clean

8. Fermented twice as large, and spread some raisins on it

9. Put hot water on the pot, cover the top with a plate, steam for 30 minutes on high heat, turn off the heat and simmer for 5 minutes, then take out the pot.

Crispy Taro Shreds

One taro, appropriate amount of salt and pepper, accessories, appropriate amount of oil

Step 1: Peel the taro first, rinse it well, and rub it into filaments with a wire grater. The thickness is similar to that of the usual fried potato shreds. The shredded taro does not need to be washed with water, and can be used directly. Many people will find that the skin on their hands is extremely itchy when handling taro. This is because the mucus of taro contains saponins, which can stimulate the skin to itch. Therefore, we need to be careful when peeling the scalp of taro. If you don't like wearing gloves, there is actually an easier way: skip the washing step, peel directly, and keep your hands dry to reduce itching. If you accidentally cause itchy skin, you can apply ginger, or soak in vinegar water to relieve

Step 2 Pour half of the oil into the frying pan, heat it to 50% heat, insert a chopstick into it, and small bubbles appear at the bottom of the chopstick, indicating that the oil temperature is right, grab a small handful of taro shreds and put it in the pan medium, keep frying on medium-low heat. The shredded taro has just been put into the pot, do not turn it over

Step 3 After about half a minute, the taro shreds become distinct, but obviously still wet, don't worry, continue to fry on medium and low heat

Step 4 After about another 2 minutes, the volume of the taro shreds becomes thinner. Use chopsticks to test the softness of the taro shreds. If the taro shreds start to become brittle, they will not stick to each other. Stir with chopsticks. easy to separate

Step 5 Continue to fry on medium and low heat while stirring until golden brown, then take out, fry all the taro shreds in turn, take out and place on absorbent paper to absorb oil, put on a plate and sprinkle with salt and pepper before serving. I like sticky ketchup. Crispy and crunchy, it's great as a snack or as an appetizer!

Millet Sweet Potato Fries

A bowl of millet, 500 grams of sweet potato, appropriate amount of sweet potato starch, accessories, 20 grams of sugar

Step 1. After washing the millet, soak it in water for one night

Step 2 Wash the sweet potatoes and put them in the pot, add a cup of water and cook them well. When the sweet potatoes are cooked, steam the millet for later use.

Step 3 Let the cooked sweet potatoes cool slightly, peel them and put them in a food processor, add an appropriate amount of water and make a paste. just put more powder

Step 4: Add sweet potato flour and sugar to the sweet potato paste. The amount of sweet potato flour is determined according to the dryness and wetness of the sweet potato paste. If the paste is too thin, add a little more flour. , put as little water as possible when making mashed sweet potatoes. First, use chopsticks to stir the classification into a floc, and then knead it into a dry and wet dough with your hands, cover the lid and wake up for ten minutes.

Step 5 Roll out the dough into a slightly thicker rectangular sheet

Step 6 Use a cutter to cut into thick rectangular strips

Step 7 Roll the noodles in the millet, so that each side is covered with millet grains, press it with your hands a little, and cover it as densely as possible

Step 8 Put the prepared millet sweet potato cake into the steamer, and steam for 15 minutes on high heat.

Steamed Bacon with Potatoes

Material: 1 potato, 100 grams of bacon, appropriate amount of chopped green onion

Practice 1. Peel the potatoes and cut them into 3mm thick slices.

2. Wash and slice the bacon.

3. Place the bacon and potatoes in a shallow bowl,

4. Put it into the steamer of the rice cooker, and steam with the rice.

5. After cooking, remove the lid.

6, out of the pot, sprinkle a little chopped green onion to garnish.

Double crispy peppercorns

Practice: 1. First, cut 200 grams of pig tongue into slices, add ginger, onion, cooking wine and salt to taste, and change 200 grams of pig yellow throat into flower knife.

2. Heat the oil in a clean pot, add 50 grams of celery section, 50 grams of garlic sprouts section and 100 grams of cucumber slices, add a little salt and fry them, and put them in an earthen bowl as a base.

3. Wash the pot, add the red soup and boil, add the pork tongue slices and pig yellow throat, add oyster sauce, chicken essence, flower peppers, green pepper rings and pepper oil to cook, and put them in a bowl on top of the accessories. Take another pot and heat the oil, add the dried green peppercorns and fry until fragrant, and finally pour the pot on the dishes in the bowl and serve.

Stewed Pig Trotters with Corn

Ingredients: pig's trotter, ginger, green onion, dried chili, dried bean drum, cinnamon, star anise, salt, cooking wine, dark soy sauce, bean paste, sugar, chicken essence

Practice: 1. Wash the pig's trotters and chop them into pieces; slice ginger, and chop green onions.

2. Take the oil pan, add ginger slices, dried chili, dried bean drum, cinnamon and star anise, and stir-fry until fragrant.

3. Add salt, cooking wine, dark soy sauce, bean paste, sugar and water, bring to a boil, add corn and simmer for 30 minutes.

4. Add chicken essence to season and sprinkle chopped green onion out of the pan.

Fried Shrimps

Ingredients: 1 catties of shrimp, shredded ginger, sugar, salt, tomato sauce, olive oil

Practice: 1. Cut a slit along the back of the shrimp, and take out the shrimp line;

2. Wash the shrimp with the shrimp line removed with water and drain the water;

3. Shred ginger, set aside;

4. Heat the oil in a hot pan. When the oil is 80% hot, add shredded ginger and stir fry;

5. After the fragrance bursts, pour in the prawns and stir-fry. After the shrimp turn red, add salt and sugar and continue to stir-fry;

6. Cover the pot and simmer for a while, then pour in an appropriate amount of tomato sauce and stir fry evenly.

Green Pepper King Oyster Mushroom

Ingredients: 3 king oyster mushrooms, 2 green peppers, fungus, salt, oyster sauce, soy sauce, water starch

Practice: 1. Dried fungus is raised with water, sliced ​​king oyster mushrooms, green peppers are seeded and cut into pieces

2. Boil water in a pot, put a little salt in the water, and blanch the fungus and king oyster mushrooms separately

3. Heat the pot, put a little oil, then pour in the blanched fungus and king oyster mushrooms, add salt and oyster sauce. Toss in the bell peppers and stir fry. Water starch thickens.

Potato Beef Stewed Vermicelli

Ingredients: 2 potatoes, 200 grams of cooked beef, 50 grams of vermicelli, 1 green onion, 2 grams of peppercorns, 30 grams of peanut oil, 2 spoons of soy sauce, 1 gram of salt, 2 spoons of soybean paste

practice:

1. Wash and peel the potatoes and slice the cooked beef into thin slices;

2. Heat oil in the pot and add chopped green onion and pepper until fragrant;

3. Pour in the potato slices and stir-fry until the surface is slightly yellow, pour in the soybean paste and stir-fry evenly;

4. Pour in water, add beef and stir fry evenly;

5. Put the rinsed vermicelli in the middle, pour in the soy sauce and stir fry evenly, then cover the pot and bring to a boil over low heat;

6. Add salt to taste until the soup is thickened.

Fried dried shrimps

Ingredients: leek moss, water-fat sea rice, water-fat white fungus, eggs, salt, chicken powder, pepper powder, rice wine

practice:

1. Break up the eggs first, then fry the eggs with hot oil and set aside for later use;

2. Leave the bottom oil in the pot and add the dried shrimps to stir fry;

3. After frying the dried shrimps, add the white fungus and stir-fry. When the white fungus is completely heated, add the leek and moss and stir-fry evenly;

4. Then cook a little rice wine, then add a little water to the pot and stir fry;

5. After stirring well, pour in the pre-cooked eggs;

6. Season with salt, pepper and chicken powder;

7. Then stir fry again with high heat and the pan can be served.

Stir-fried Shredded Pork with Dried Fungus and Tofu

1. Soak and wash the fungus in advance, rinse with dry tofu water;

2. Shred the fungus and dried tofu;

3. Shred meat, slice garlic;

4. Pour oil into the wok, add the meat and stir fry;

5. Add garlic slices and stir fry until the garlic is fragrant;

6. Pour in soy sauce;

7. Pour in the dried tofu and fungus and stir fry, stir fry for a few times and add a small amount of water;

8. Add salt and continue to stir fry a few times;

9. Add chicken essence to taste before serving.

Tiger green pepper

1. Food preparation;

2. No need to put oil, put the green pepper into the pot and scald it flat, set aside for later use;

3. Add an appropriate amount of cooking oil, add minced garlic and shredded ginger to the hot oil, stir fry until fragrant, add green peppers and stir fry;

4. Pour in the prepared sauce and continue to stir fry. After the sauce is collected, you can start the pan!

Potato Stew with Pumpkin

1. Prepare ingredients, cut pumpkin and potatoes into cubes;

2. Put an appropriate amount of oil in the pot. After the oil is boiled, put the pumpkin and potatoes in the pot and stir fry evenly;

3. Sprinkle with pepper and stir well, add water to cover the pumpkin and potatoes;

4. Start with high heat. After boiling, turn to medium and low heat and simmer until the soup in the pot is almost dry. Add salt and chicken essence.

Chicken with fermented bean curd

Main ingredients: 2 chicken legs, 2 pieces of red fermented bean curd, 20 grams of fermented bean curd juice, half a green pepper, half a red pepper, 2 half a green onion, appropriate amount of starch, appropriate amount of oil

Method: 1. Boneless and skinless chicken thighs

2. After dicing the chicken thighs, add the mashed fermented bean curd and fermented bean curd juice, mix well and marinate for 1 hour until delicious

3. Green and red peppers are cut into small pieces; green onions are cut into sections

4. Dip the marinated chicken with a thin layer of starch,

5. Deep-fry in the oil pan until golden brown, remove and drain the oil;

6. Leave a little base oil in the pot, add green, red pepper and spring onion and fry until fragrant;

7. Pour in the chicken pieces and stir well.

refreshing tofu

Ingredients: 1/2 box of tofu, a little spring onion, a little bonito flakes, 1 tbsp soy sauce, 1 tbsp black sesame oil.

Practice: 1. Pour the tofu into a plate, rinse with ice water and set aside.

2. First cut the onion into chopped green onion.

3. Sprinkle bonito flakes and spring onion on top of the tofu and drizzle with soy sauce.

Stir-fried pork liver

Practice: 1. Rinse 500 grams of pork liver to remove the blood, change the knife into willow leaves, rinse with clean water, remove the water and dry it with a towel, put it in a basin, add 10 grams of MSG, 2 grams of sugar, scallions, ginger 4 grams each of flakes and pepper noodles, 8 grams of cooking wine, and finally sprinkle with 10 grams of cornstarch and mix well to taste.

2. Slice the pork belly, cut 100 grams of garlic moss into sections, and cut the pickled peppers into sections.

3. Put 1 kg of rapeseed oil in the pot and heat it to 60% heat, then add the pork liver and fry it until it changes color, remove and control the oil.

4. Heat the oil in the bottom of the pot, add the pork belly and stir fragrant, add 15 grams of ginger slices, 10 grams each of garlic slices and pickled pepper rings, garlic moss, millet peppercorns and fry until fragrant, add pork liver and stir well, add chicken essence 5 grams , 6 grams each of soy sauce and balsamic vinegar to taste, and serve.

Spicy Quicksand Sweet and Sour Pork

Ingredients: 280 grams of peeled pork belly (whole piece), 50 grams of pineapple pieces, and a little fresh fruit.

Seasoning: 180 grams of sweet and sour sauce, 350 grams of crispy paste, 1000 ml of salad oil, appropriate amount of starch.

Production: 1. First make quicksand filling. Steam the salted duck egg yolk in a steamer, take it out and press it into fine velvet with a knife, put it in a bowl, add whipped cream, cooked pumpkin velvet, sugar, butter (chopped or minced) and salt, mix and stir well. Take another stainless steel flat plate of suitable size, put in the mixed quicksand filling, smooth the surface, put it in the refrigerator, and wait for it to solidify into pieces to form quicksand filling. Then use a knife to cut into small pieces each weighing about 15 grams, and then squeeze them into balls with your hands and set aside.

2. Put the pork belly in the refrigerator for quick freezing, take it out after freezing, use a flaker to plan it into slices about 18 cm in length and 4 cm in width, lay it flat on the chopping board, put a quicksand filling ball on one end of the meat slice, and roll it up to make a smoothie The meat is raw, and after all rolled up, pat the starch one by one, and hang the crispy paste evenly.

3. Put the salad oil in the pot, when it is 60% hot, add the green sweet and sour pork one by one, immerse it in low heat and fry it to shape, pick it up, and when the oil temperature rises to 70% hot, fry again until the surface is golden, crispy and cooked. Remove and drain the oil; blanch the pineapple pieces in water, remove and drain the water for later use.

4. Put the bottom oil in the pot, put in the sweet and sour sauce and heat it up until it is fragrant, thicken it, add the fried sweet and sour pork and pineapple pieces and quickly stir well, take out of the pot and put it on a plate, garnish with fresh fruit pieces and serve.

Quicksand Filling:

100 grams of salted duck egg yolk, 30 grams of whipped cream, 30 grams of cooked pumpkin, 45 grams of sugar, 2 grams of salt, and 45 grams of butter.

Slightly sour double 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.

2. Pour the lard into the pot and heat it up, pour in the tempeh and fry until fragrant.

3. Pour the main ingredients into the pot, stir fry and season.

4. After frying the main ingredients until fragrant, pour the sesame oil out of the pan.

Cowpea Carob with Tomato Fillet

Main ingredients: 1 eggplant (purple skin, long), 1 cowpea, 100 grams of minced meat, appropriate amount of carrot (can be put or not)

Accessories: 2 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp sugar, appropriate amount of salt, 1 tbsp garlic, appropriate amount of pepper, appropriate amount of oil

practice

1. Wash the cowpea carob, soak in salt water for half an hour, and cut into long pieces. Drain the water. Peel and cut the long eggplant into strips, soak in salt water for ten minutes, and squeeze out the water. (I don't like eggplant skin, so I gave it to it, it depends on personal preference)

2. When the oil temperature is about 40% hot, fry the beans, fry them until they become wrinkled, remove and filter the oil

3. The oil temperature is 70% hot, pour in the eggplant strips, and fry at high temperature until golden brown. Remove and drain oil. High temperature eggplant will not absorb oil

4. Add base oil to the wok, stir fry the minced meat to change color, add minced garlic. Stir out the fragrance

5. Add in beans and eggplant. I added some shredded carrots for garnish. Add salt, pepper, sugar, oyster sauce, stir fry evenly, and finally pour in soy sauce. Add red peppers. Turn over twice

Kelp salad

Material: shredded kelp, ginger, garlic, salt, oil, monosodium glutamate, soy sauce, vinegar, millet pepper

Practice: 1. Ginger, garlic, millet pepper (1:1:1) chopped and set aside.

2. Boil the shredded kelp in water for about 10 minutes, remove it from cold water and set aside.

3. Put soy sauce, vinegar, salt, monosodium glutamate, and sugar in a bowl. Here I use 800 grams of shredded kelp. Use three tablespoons each of light soy sauce and vinegar, and 2/3 tablespoons each of salt, monosodium glutamate, and sugar.

4. Pour the seasoning prepared in the previous step into the kelp, put the ginger and garlic on the kelp, heat the pan with oil, after the oil boils, turn off the heat, add the millet pepper and fry until fragrant, pour the chili oil on the kelp shreds superior.

5. Just stir it. I like to eat it cold, so I served it in the refrigerator overnight. It tastes better!

Fried Pork with Bitter Gourd

Material: 1 bitter gourd; 100 grams of pork tenderloin; 3 grams of salt; 10 grams of cooking wine; 10 grams of starch; 15 grams of edible oil;

practice:

1. After buying the bitter gourd, soak it in clean water, and then use a brush to clean the surface. Cut the bitter gourd in half, use a spoon to scrape off the flesh of the gourd, and try to scrape off the white part inside.

2. Cut into thin slices, sprinkle with a spoon of salt, squeeze evenly with your hands, and let stand for about 15 minutes.

3. Cut the pork tenderloin into slices, put cooking wine, a little salt and dry starch with your hands and knead evenly, and let it sit. Rinse the salted bitter gourd with water and drain. Before putting the meat in the pot, pour some cooking oil first, mix well, and it will not stick together when it is put into the oil pot.

4. Remove the oil from the pan, use chopsticks to disperse the meat slices. When the meat slices turn white, remove from the pot and set aside for later use. Fry the bitter gourd slices with the remaining oil in the pan, about two minutes until the bitter gourd is soft (if you like the crispy texture, fry it for a few minutes)

5. Pour in the cooked meat slices just now, stir fry for a while, add salt and serve.

Braised pork blood with minced meat and pepper

Material: pig blood, minced meat, pepper, onion ginger, vinegar, cooking wine, soy sauce, sugar, salt

Practice 1. Wash the peppers and cut them into pieces, cut the pig blood into slices, blanch the pig blood and drain.

2. Heat oil in a pot, add onion and ginger to saute until fragrant, add minced meat and stir-fry, add a few drops of vinegar, stir-fry until discolored, add cooking wine, soy sauce, sugar and stir-fry evenly, add warm water and salt to boil.

3. Put the pig's blood in the boiled water. Turn to low heat and simmer until the soup is concentrated, add in the thin glutinous rice, add the peppers and stir-fry evenly.

Spicy Chicken

Ingredients: 400 grams of chicken thighs, 10 grams of pepper powder, 5 grams of ginger, 8 grams of green onions, 15 grams of chili powder, 20 grams of sugar, 5 grams of salt, 40 grams of soy sauce, 10 grams of cooking wine

Practice 1. Cut the chicken thighs into pieces, add cooking wine and soy sauce and marinate for 3 minutes;

2. Set the pot on fire, put in vegetable oil, pour the marinated chicken pieces into the pot to scatter, fry for 2-3 minutes and remove;

3. Set the pot on fire, leave the base oil to heat, stir-fry the shallots and ginger until fragrant, add minced pepper, pepper powder, salt, sugar, and chicken pieces, stir-fry evenly, and then serve.

Fried yuba with pork belly

Ingredients 200 grams of pork belly 500 grams of yuba 500 grams of garlic 3 cloves of green onion 2 small stalks of starch appropriate amount of salt and monosodium glutamate soy sauce appropriate amount

Method: Break the yuba into small pieces and soak it in warm water, slice the meat, chop the onion and garlic finely, and mix the starch with water for later use.

Heat the oil in a pan, fry the garlic until fragrant, then fry the pork belly until lightly yellow, then add the yuba, fry over high heat, then add salt, monosodium glutamate, and soy sauce to taste

Stir fry until almost cooked, add starch with water to thicken, and finally sprinkle chopped green onion and stir fry for a while