39 exquisite dishes to share, simple and good taste is often eaten without getting tired, 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 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!
Bacon Fried Snow Peas
Preparation of ingredients and seasonings: snow peas, bacon, mushrooms, garlic slices, salt, oyster sauce, soy sauce.
Cooking practice:
Blanch snow peas for later use, blanch sliced mushrooms for later use, slice bacon, and slice garlic.
Heat oil in a pan, add sliced garlic and saute until fragrant, add snow pea mushrooms, stir fry bacon, add a little salt, oyster sauce, and fresh raw extract. Stir fry evenly.
The prepared bacon and fried snow peas taste salty, fresh and garlic-flavored, especially delicious.
Iced Jellyfish Gold Ingot
Abalone made a bold attempt to develop and break the tradition, and used cold cuts to present the other side of abalone. The entrance is cold and the meat is soft.
Ingredients: Australia 6 head soup abalone, jellyfish.
Seasoning: oyster sauce, salt, sugar, chicken powder.
Practice: 1. First cook the abalone with civil and military fire for six hours, then cool it for later use.
- Arrange the plate and add the crispy jellyfish.
Braised Fish in Soy Sauce
Preliminary processing: 1. 350 grams of celery, 120 grams each of carrots, onions, and sweet potatoes, and 50 grams each of green peppers and peeled garlic seeds, washed and soaked in water for 30 minutes.
Take 4 red dates and cut them into two, remove the core; remove the leaves from the celery and cut into 4 cm long segments; cut carrots, onions, sweet potatoes (peeled), and peppers into small hob pieces.
Take 1 piece of Qingjiang fish and slaughter it, cut it into 1 cm thick sections with a straight knife, wash the blood and add the marinade (add the sauce according to the weight of the fish, add the homemade sauce-flavored stew pot for every 500 grams of fish meat 25 grams of sauce, 2 grams of lemongrass, 5 grams of starch) marinate the fish for 3 minutes.
Cooked processing:
When guests order food, put the simmering pot on the induction cooker to heat, put 50 grams of homemade simmering pot oil to dissolve, add the pre-processed vegetable material and red dates, and then put the marinated fish fillets evenly on the vegetable material Put on, cover the lid, open the lid after heating at 2000W for 7 minutes, brush the sauce on the fish (75 grams of the sauce for every 500 grams of fish), and add 25 grams of chopped green onion and 25 grams of parsley. , cover the lid, and heat for 1 minute before turning off the heat.
Shabu:
After eating the fish and the vegetables in the pot, you can add some soup (or water) and 50 grams of soy sauce to the pot and boil it. According to the diners' preferences, order the shabu-shabu.
Stew pot oil:
Cut 200 grams each of lard suet and raw chicken oil into thin slices.
Heat the clean pot, add 1 kg of salad oil, cook it on medium heat until it is 70% hot, add pork suet and raw chicken fat, and cook on low heat until all the suet spit out oil, remove the oil residue, and add 100 scallions gram, star anise, grass cardamom, peppercorns, cooking wine each 50 grams, fragrant leaves, white cardamom each 30 grams, simmer on low heat until the oil is fragrant, remove the slag, which is the simmering pot oil.
Sauce Fragrant Pot Sauce:
Take 350 grams of Lee Kum Kee hoisin sauce, 1500 grams of sweet noodle sauce, 200 grams of oyster sauce, 300 grams of peanut butter, 500 grams of sesame sauce, 75 grams of Zhuhou sauce, Haitian soy sauce, 100 grams of Wei Damei soy sauce, 50 grams of honey, and 30 grams of chicken powder Mix well.
Heat the pot, add 150 grams of cooking oil and heat it up, turn to low heat, pour in the prepared sauce, stir fry with a spoon, and thicken it with 15 grams of wet starch after frying until fragrant. Put it into the utensils.
Steamed Pork Neck with Shrimp Paste (Steamed)
Ingredients: 250 grams of pork, 3 cloves of garlic, 2 shallots, 2 tablespoons of shrimp paste, 1.5 teaspoons of sugar, 1/2 teaspoon of rice wine, 1/2 teaspoon of corn flour, a little sesame oil, some water
Practice: 1. Wash and slice the pork neck, or buy sliced pork neck, wash and dry it for later use.
Mince the garlic, dice the onion and set aside.
Mix the shrimp paste, sugar, minced garlic, rice wine and sesame oil.
Stir in pork neck, add water and corn flour and mix well.
Arrange the pork neck on a plate, put it into the steamer, steam at high heat or 100 degrees Celsius for 8 minutes.
Take out and sprinkle with chopped green onion and serve.
Chopped Grass Carp
Material: grass carp; ginger; garlic; millet pepper; green onion
practice
Cut grass carp, put oil, soy sauce, cornstarch, salt and marinate
Spread a layer of ginger slices on the plate first, then put the fish on it
Then shred ginger root and garlic, chop millet pepper, add oil, soy sauce, salt, a little vinegar, a little cooking wine, mix well, pour it on the fish, steam it in a pot
After steaming, sprinkle chopped green onion on the fish, heat oil in a cold pan, pour the oil on the green onion and eat
Spicy Enoki Mushroom
Practice: 1. Cut the roots of enoki mushrooms, wash them, and tear them apart. Boil in boiling water for 3 minutes. Take it out and put it in cold water to cool.
After the enoki mushrooms are cooled, squeeze out the water. Garlic, ginger into the end, add a little boiling water and mix thoroughly.
Pour a little pepper oil, sesame oil, two tablespoons of chopped peppers, one tablespoon of white sesame seeds, a little sugar, and salt into the hot pot and saute until fragrant. Add a little balsamic vinegar to make the sauce.
Mix the sauce and enoki mushrooms well. Just flip it on the plate. Sprinkle with chopped green onion.
Steamed Cake with Orange Sauce
Practice 1. First, take a washed orange and cut out 4 slices. When going in, squeeze out the remaining orange juice, then beat 4 eggs in a large bowl without oil and water, and add a drop of white vinegar to remove the egg smell during the beating process.
Add 20 grams of white sugar in three times, such a process. Then stuff 170 grams of low-gluten flour in it. 10 grams of cornstarch is also called cornstarch, let him stir it, then pour in 30 grams of olive oil, 25 grams of pure milk, 40 grams of orange juice, 1 gram of 5 grains of baking powder, and mix them evenly.
After all is mixed well, take 4 glass bowls and put them into the bowl, smear a little oil, and pour the mixed batter into the bowl after the oil is applied. You can sprinkle a little black sesame seeds and raisins on the top, know everything, and then give it a slight shake. After everything is done, steam it in boiling water for 20 minutes. After 20 minutes, it is just right to scrape it with a spatula in a circle. It will be very easy. to peel off the film. The steamed cake is ready and full of sweetness.
Garlic Fried Eggplant
Ingredients: Eggplant, Flour, Water, Egg, Garlic, Soy Sauce, Sesame Oil, Chili Sauce
practice
Crack eggs into a bowl, add flour and water, and stir to make egg paste for later use.
Wash the eggplants, cut them into pieces, soak them in water for 10 minutes, remove and drain, put them in the egg paste and stir well, so that each piece of eggplant is covered with egg paste, and chop the garlic and minced garlic.
Heat the oil in a hot pan, fry the eggplant until both sides are golden brown and the eggplant is soft, then remove and place on a plate.
Leave the base oil in the pot, add minced garlic and saute until fragrant, add appropriate amount of soy sauce, salt, sesame oil, add chili sauce and stir well, make the sauce, pour it into a bowl, and place it in the middle of the eggplant.
Cold Sweet Potato Vermicelli
Ingredients: 80g sweet potato vermicelli, 1 cucumber, 20g soy sauce, 20g vinegar, 1g salt, 8g sugar, 60g cold boiled water, 1 large clove garlic, spicy oil
practice
Soak the vermicelli in hot water, bring to a boil, remove and put into cold water, about 10 cm long.
Shred the cucumber and put the vermicelli together.
Crush minced garlic, put it in a small bowl, add soy sauce + sugar + salt + vinegar + cold water and stir.
Put the sauce into the noodles, add chili oil, dishes according to your taste.
fried squid
Ingredients: 500 grams of squid, 1 piece of green onion, 1 piece of ginger, 4 roots of millet horseradish, 6 grams of cumin chili powder, 4 cloves of green and red pepper, 4 cloves of garlic, 2 grams of white sugar, 2 grams of salt, 1 tablespoon of soy sauce, cooking oil Moderate
practice;
The squid has been handled by the owner of the seafood stall. We can tear off the outer film for the next work. Tear off the mucous membrane inside.
Play the flower knife, because it is a small squid, we only play the flower knife, and do not do other shapes. First, draw diagonally in one direction, with the same interval as possible, and the depth is two-thirds of the squid. Next, change the direction, and make a 90-degree stroke in the direction just now, and keep the interval as consistent as possible. Cut the cut squid into small pieces. The long tentacles are cut off and cut in half.
Boil water in a wok, add 1 tablespoon of cooking wine, 2 slices of ginger, 3 pieces of green onion, remove the fishy smell, and blanch the water for a short time, 5 seconds. As long as the squid is rolled up, take it out. We'll stir fry later.
Cut the green and red peppers with an oblique knife, cut the spicy millet into rings, slice the green onions, cut the garlic and ginger into the rice. Heat oil in a wok, add these ingredients and stir-fry until fragrant. Add 2 grams of salt to taste. Add 1 tablespoon of soy sauce to taste. Pour in the boiled squid and stir fry. Add 2 grams of white sugar to refresh.
Finally, pour in the cumin chili powder and stir fry evenly. Because the green and red chili peppers bought today are not spicy, I added half of the chili powder to the cumin powder and grinded it myself with a food processor. If the chili peppers bought by friends are spicy enough, just add cumin here. Stir fry evenly and turn off the heat.
Shrimp and Chrysanthemum
Material: chrysanthemum, dried shrimp, onion, garlic, oil, monosodium glutamate
Practice: 1. Wash the chrysanthemum and cut it into 3 cm pieces;
Chop the green onion, chop the garlic and chop it into pieces;
Put oil in the pot, after the oil is hot, add chopped green onion and shrimp skin to saute until fragrant;
Add in chrysanthemum and stir fry, add salt and monosodium glutamate to taste. Because the shrimp skin itself is salty, so less salt is added;
Sprinkle minced garlic and fry for a while, and finally add shrimp skin.
Steamed Tofu with Chopped Peppers
Material: a box of lactone tofu, ingredients: chopped pepper, steamed fish soy sauce, cooked sesame seeds, chopped cooked peanuts, minced green onion and garlic.
Practice: 1. Cut the lactone tofu into large pieces, put them on a plate, put a layer of chopped pepper on the tofu slices, put them in a steamer and steam for 5 minutes over medium heat, take out and pour out the excess water in the plate.
- Put the minced onion and garlic on the tofu, heat a pot of hot oil, pour it on the minced onion and garlic, pour in the steamed fish soy sauce, sprinkle with sesame seeds and chopped peanuts.
garlic rib
Ingredients: 1 catties of ribs, 1 ball of garlic, 1 egg, appropriate amount of cornstarch, ginger, soy sauce, salt, cooking wine, pepper
Practice: 1. Wash the ribs and drain the water
Marinate the ribs with appropriate amount of salt, cooking wine, pepper, minced ginger and garlic, and soy sauce for 20 minutes
Take an egg, add 2 porcelain spoons of cornstarch, add 4 porcelain spoons of water, and coat the ribs evenly
Pour oil in the pot, add the pork ribs after the oil is hot
Slow fry on medium and low heat, wait until the ribs are set, and the meat turns yellow and shrinks before turning over
Fry it until browned, then take it out of the pan, and then fry it again for about 1 minute for the second time.
Spicy Crayfish
Ingredients Crayfish, dried chili, pepper, sesame pepper, onion, ginger, garlic, soy sauce, salt, cooking oil, chicken essence, sugar, cooking wine.
Step 1. Wash the crayfish. Use a small brush to clean the shrimp body, rinse several times with water to remove the head, tail and shrimp line.
Pour oil into the pot, the amount of oil can be more. When the oil is hot, add the dried chili, hemp pepper, and Chinese prickly ash and stir until fragrant.
Add the chopped onion, ginger and garlic and stir-fry until it tastes. Pour in the processed lobster and stir fry, and drizzle with cooking wine to make it fresh. Finally, add salt, chicken essence, sugar, and light soy sauce to taste.
Yuanbao red crispy hand
Ingredients: 2 pig trotters, 20 quail eggs, appropriate amount of onion and ginger, 3 aniseed, 2 fragrant leaves, 1 piece of cinnamon, 2 grams of cumin, 20 ml of cooking wine, 25 ml of soy sauce, 5 grams of brown sugar, 3 grams of white sugar, 20 ml of fermented bean curd juice, appropriate amount of salt, appropriate amount of water and starch
practice
Soak pork trotters in cold water for 15 minutes.
Cook quail eggs in cold water and peel them for later use.
Prepare all the seasonings.
Boil the water in the pot and blanch the pig's trotters, then clean the pig's trotters to remove the stray hairs.
Pour oil into a frying pan and add brown sugar and white sugar.
Sauté over medium-low heat until the sugar turns brown.
Add in pork trotters and stir fry.
Add onion ginger, aniseed, bay leaves, cinnamon, and cumin, stir-fry until fragrant.
Fry until the trotters are slightly coloured.
Cook in the cooking wine to make it fragrant.
Add June fresh braised soy sauce.
Continue to fry until the trotters are browned.
Add an appropriate amount of water and fermented bean curd.
Bring to a boil.
Pour into the casserole.
Cover and simmer over low heat for 40 minutes.
Add quail eggs and continue to simmer for 20 minutes.
Turn on high heat to collect juice and add salt to taste.
Pour in an appropriate amount of water starch.
Turn off the heat when the soup is thick.
Dry pot eel
Materials: 600g of live scraped eel, 200g of green peppers, half an onion, two red peppers, cucumber, green onion and ginger. Rapeseed oil, red oil watercress, spices, dried peppers, dried peppers, rock sugar, cooking wine, salt, chicken essence, sesame oil, hot pot base, oyster sauce, five-spice powder, cooked sesame seeds.
practice:
First make the red oil for the dry pot. Put the rapeseed oil in the pot and heat it up, add the red oil watercress, chili noodles, dried peppercorns, and spices and stir-fry together. When the rapeseed oil turns red, turn off the heat, filter out the oil, and discard the residue.
Cut the green pepper into sections (select spicy), slice the onion into thin slices, cut the red pepper into diamonds, peel the cucumber and cut into pieces. Rinse the eel repeatedly, grab it with cooking wine and salt~ It is said that eel blood is poisonous, and I don't know if it is true or not.
Pour oil into the pot, pour the red peppers in and fry them again (I prefer to eat soft sweet peppers~), and then pour the eel in and fry the water.
Add onion and ginger slices in the remaining oil and fry until fragrant, add onions, green peppers, spices, rock sugar, dried peppers, dried peppers, one-third of the hot pot base, add eel and sweet peppers after the fragrance is released, add Cooking wine, oyster sauce, a little salt and five-spice powder to taste. Finally, add the cucumbers and stir-fry them. I think cucumbers are crunchy and delicious.
Finally drizzle some sesame oil, then sprinkle with cooked sesame seeds. After the plate is placed, pour the red oil that has been boiled at the beginning~ Haha, cool
Sweet and Sour Poached Egg
Ingredients: 3 eggs, appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of white vinegar, appropriate amount of soy sauce, appropriate amount of shredded green onion
practice:
Prepare three eggs.
Mix sugar, white vinegar, soy sauce, and salt to make a sauce.
Heat oil in a wok, fry the eggs into half-boiled poached eggs and shovel them for later use.
Leave the bottom oil in the pot, pour in the seasoning sauce from step 2 and bring to a boil.
Pour in the eggs, cover and simmer until the eggs are slightly fluffy.
Ravioli with Tomato Sauce
Ingredients: 100 grams of meat filling, 100 grams of wonton wrappers, pineapple, 1 egg, ginger, tomato sauce, sugar, white vinegar, cooking wine, salt, and oil.
practice:
Add minced ginger, pepper, salt, cooking wine and 1 egg to the meat filling, stir in one direction and marinate for 5 minutes.
Put an appropriate amount of meat filling into the bottom of the wonton wrapper, fold it up, twist the two ends, stick some water in the middle, press tightly, and wrap.
Heat oil in a wok, add the wrapped wontons and fry until golden brown, then remove.
Put a small amount of oil in the pot, add an appropriate amount of tomato sauce, stir fry it, then add some sugar, white vinegar and salt to taste, put in the fried wontons, and let the tomato sauce evenly coat the surface of the wontons.
Spread some pineapple slices on the bottom of the plate, place wontons in the middle, and garnish.
Fried Pork Liver with Onions
Material: 300 grams of fresh pork liver, 200 grams of onion.
Seasoning: ginger, vegetable oil, starch, soy sauce, pepper, salt, sugar, cooking wine, monosodium glutamate, sesame oil.
practice
Remove the skin of the onion, wash it and cut it into shreds; wash the pork liver, slice it, and marinate it with starch, soy sauce, pepper, sugar and cooking wine for 10 minutes.
Put the pork liver slices into a pot of boiling water and quickly blanch them, then drain the water.
Put the pot on the fire, pour the vegetable oil and heat it up, fry the shredded onion and ginger until fragrant, then add the pork liver slices, salt, and stir fry over high heat until cooked.
Add monosodium glutamate to taste before serving, pour sesame oil and stir fry evenly.
Stir-fried Bamboo Shoots with Coriander
Practice: 1. Soak bamboo shoots in water, cut into small pieces;
2, parsley cut into sections;
Pour the oil and chopped green onion into the wok, then pour in the bamboo shoots, stir fry evenly;
Add an appropriate amount of soy sauce and salt to taste, add coriander segments, and stir fry evenly.
Steamed Longli Fish with Garlic
Practice: 1. Cut the Longli fish fillet into pieces, add an appropriate amount of white pepper powder, 1 tablespoon of cooking wine, half a tablespoon of soy sauce, 1 tablespoon of starch, and marinate for 10 minutes.
Put water in the pot, put in the vermicelli and cook for 2 minutes after the water boils, remove and cool and cut into small pieces.
Lay the vermicelli on the plate first, then the marinated fish, and sprinkle minced garlic on the surface. Sprinkle with steamed fish soy sauce. If you like spicy food, you can also add some spicy millet, chopped pepper or minced green garlic.
Put water in the steamer, and steam for 10 minutes after the water boils.
Stir-fried Pork Spleen with Garlic
Ingredients: 1 pork spleen, 4 garlic sprouts, 2 spoons of soy sauce, 1 gram of salt, 3 spoons of cooking wine, 2 grams of pepper, 5 slices of ginger
Practice 1. Wash the pig spleen and cut into thin slices, wash and flatten the garlic sprouts and cut them off.
Boil a pot of water, add 2 tablespoons of cooking wine, put the pig spleen into the water and quickly mix the color, remove and drain the water for later use.
Heat the pan, add the right amount of oil, saute the ginger slices until fragrant, add the garlic sprouts and stir-fry evenly.
Pour in the pork spleen, add pepper powder and a spoonful of cooking wine and quickly stir fry evenly.
Finally, add salt and soy sauce and stir fry evenly.
Vegetables and Shrimp
Ingredients: 1 plate of fresh shrimp, 1 plate of spinach, 1 teaspoon of starch, 1 teaspoon of cooking wine, appropriate amount of oil, appropriate amount of salt
practice:
After shelling the fresh shrimp, pick out the shrimp line, add seasonings such as salt, cooking wine and starch to marinate it;
Boil water, add some salt and oil;
Put the spinach in the pot, blanch it and remove it after discoloration;
Heat the pan with cold oil, put in the marinated shrimp and stir fry;
Stir fry until the shrimp changes color, add the blanched spinach and stir fry;
Stir fry for a while and then add salt to taste.
Spicy Chicken
Practice: 1. Put minced garlic, minced ginger, monosodium glutamate, chicken essence, powdered sugar and oyster sauce into the mixing bowl, mix well, add a fresh soy sauce, soy sauce, balsamic vinegar, oil pepper and pepper powder, and finally add vine pepper oil, Red oil and sprinkle with cooked sesame seeds, stir well to make spicy sauce.
- Cut the braised chicken into strips, put it in a vegetable bowl filled with spicy sauce, add some shallots and crispy peanuts, mix well, put on a plate and sprinkle a little chopped green onion for decoration, and serve.
Fried Bitter Gourd with Yam
Materials: 1 yam; 1 bitter gourd; 2 tablespoons of water starch; minced garlic; minced ginger; salt; sugar;
practice
Wash the bitter gourd, cut it in half, remove the flesh of the soft flesh layer with a spoon, and cut it into strips for later use; wash the yam and scrape off the skin, cut into strips for later use;
Soak the cut yam strips and bitter gourd strips in water for a while, then remove them and control the moisture; heat the pot and add oil. When the oil temperature is 50% or 60%, pour the yam strips into the pot;
3 During the frying process, pay attention to stirring with chopsticks to avoid sticking. Fry the yam strips until the surface is slightly shrunk and broken, and control the oil in the pot. In the same way, put the bitter gourd strips in the oil; pour out the oil in the pot and leave a little base oil, add minced garlic and ginger, and saute until fragrant. Return the yam strips and bitter gourd strips to the pot, add a little sugar and salt to taste, pour in water and starch to thicken the pot.
Crab Fragrant Tofu
Material: hairy crab, tofu, ginger, green onion, rice wine, salt, sugar, water starch, pepper
practice
Wash the hairy crabs and steam them for 15 minutes.
Take a carefully removed crab meat and crab.
Cut tofu into 1.5 to 2 cm cubes.
Mince the shallots and ginger for later use, with a little more ginger.
Boil diced tofu in a pot of boiling water for a while, then remove.
Heat the wok, add a proper amount of oil and heat it up, saute the shallots and ginger until fragrant, and add the crab flour and crab roe.
Fry out the red oil, cook the rice wine to remove the fishy smell, add an appropriate amount of broth, and season with a little salt and sugar.
After boiling, add diced tofu and cook for a few minutes to let the tofu taste delicious.
After adding a little pepper, pour the water starch into the pot, shake the pot to make it even, then turn off the heat.
Sprinkle some chive leaves after serving.
Yangzhou fried rice
Practice: 1. Break up the eggs, dice the ham, wash the corn and peas for later use;
Put the eggs in the pot and fry them until they are nine ripe.
Put the chopped green onion in the pot and saute until fragrant, then pour in the corn peas and stir fry;
Pour in the diced ham and stir fry;
After frying, pour in the rice, break up the rice and stir fry;
Pour in the scrambled eggs and shrimp and continue to stir fry. After the shrimp is cooked, add a little salt to taste and serve.
Fried Pork with Garlic Moss
Ingredients: Shredded Pork, Cooking Wine, Soy Sauce, Pepper, Starch, Garlic Moss, Onion, Chili
Practice 1. Marinate the shredded pork with salt, cooking wine, soy sauce, pepper, and starch for a while.
Cut the garlic moss into sections, and cut the shallots and peppers for later use.
Heat the oil in the wok to fry the shredded pork and put it out, then pour a little more oil into the wok and fry the onions.
Pour in the garlic moss and pepper, add a little water to fry the garlic moss until soft.
Pour in the shredded pork and fry for a while, and finally add a little salt to taste.
Grilled Eggplant with Minced Meat
Ingredients: eggplant, minced meat, braised broth, soy sauce, oil, salt, minced garlic
practice
Wash the eggplants, remove the stems, cut them off in the middle, and cut them into long strips. The cut eggplant strips should be soaked in water and drained before frying.
Heat the oil in a pan for 6-7%, add minced garlic and saute until fragrant, fry the minced meat, add soy sauce and cook until the minced meat turns white.
Drain the eggplant strips and pour them into the pot.
Pour in the braised broth, the broth is rich in flavor, (or make your own sauce, 4 tablespoons oil, 2 teaspoons minced ginger, 1 tablespoon minced garlic, 1 tablespoon chopped green onion, 1 tablespoon spicy bean paste, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons balsamic vinegar, 1 teaspoon sugar, 1/3 teaspoon salt.)
Then simmer for a while, the eggplant becomes soft, remove the eggplant, pour the soup on the eggplant strips, and thicken the bottom of the pot with minced meat.
tomato fillet
Ingredients: 2 tomatoes, 100 grams of fish fillets, 1 box of tofu, 2 tablespoons of tomato sauce, 3 slices of ginger, garlic, appropriate amount of chopped green onion, 2 teaspoons of cooking wine, 1 teaspoon of starch, a small amount of pepper, appropriate amount of salt, and oil.
practice:
Blanch the tomatoes in boiling water in advance, remove the skin, and cut into pieces.
The fish fillets are marinated with cooking wine, starch and a small amount of pepper and salt. Heat a pan, add about 2 tablespoons (30ml) of oil, add ginger slices and minced garlic and fry until fragrant, add tomato cubes and fry until fragrant, add tomato sauce and fry together.
Add the right amount of boiling water to boil, cut the tofu into pieces, put it to boil, add the fish fillet to cook and change color, add salt to taste
Taiwanese Kimchi
Material preparation
Cabbage, carrot, red pepper, garlic, sugar, white vinegar, salt, water
Practice: 1) Pour water and sugar into a pot and boil until the sugar melts and turn off the heat, add white vinegar and 1/4 teaspoon salt, mix well, and let it cool;
Cut the cabbage into large pieces, peel and slice the carrots, remove the seeds and cut the peppers into oblique slices, and flatten the garlic;
Mix the cabbage and carrots with salt and marinate for about 1 hour, until the leaves become soft;
After squeezing the vegetable juice out of the vegetable leaves by hand, rinse it with cold water repeatedly to remove the salt, and then squeeze it dry;
Put the cabbage, carrots, peppers, and garlic into a clean and oil-free fresh-keeping container, and pour in the cooled sweet and sour sauce;
Cover the lid tightly and put it in the refrigerator for more than a day until it tastes delicious.
Fried yuba with pork belly
Ingredients: 300 grams of pork belly, 150 grams of yuba, 4 slices of ginger, 4 green onions, 4 cloves of garlic, 4 dried chilies, 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of bean paste, 1 gram of salt, 2 grams of chicken powder
practice:
Add a tablespoon of salt and some warm water to a large pot, and soak the yuba for 25 minutes.
Slice the pork belly into thin slices.
Slice ginger, garlic, green onion, and dry chili.
Squeeze the water out of the soaked yuba and cut into sections.
Heat the oil in the pot, stir fry the pork belly on a small fire.
Fry the pork belly until the oil is slightly yellow, add ginger, garlic and dried chili and stir-fry until fragrant.
Add a spoonful of bean paste and stir fry.
Add the right amount of light soy sauce and old soy sauce and stir-fry for color.
Put the yuba into the pot and stir-fry for a few times, add an appropriate amount of water, cover and simmer for three or four minutes.
Finally, add the shallots and add an appropriate amount of chicken powder.
Dry Pot Spicy Shrimp
Ingredients: fresh shrimp, dried chili, onion, ginger, pepper, starch, chili sauce, salt, oil, cooking wine, white sesame seeds.
Practice 1. Clean the shrimp, cut off the shrimp whiskers, use a needle to pick out the sand lines, and marinate with cooking wine and salt.
Coat the marinated shrimp with a thin layer of starch, put an appropriate amount of oil in the pan, and fry the shrimp on both sides. It does not take too long, and it can be taken out of the pan when it turns red;
Put a small amount of oil in the pot, put chopped dried red peppers and peppers, fry them and add ginger.
Then add the shrimp, add an appropriate amount of chili sauce and a small amount of salt, stir-fry for a few times, stir-fry well, turn off the heat, and then sprinkle with chopped green onion.
Steamed Loofah with Garlic
Material: loofah, garlic, oil, soy sauce
Practice: 1. Peel the loofah, wash it and cut it into sections, then steam it over high heat
Mix 2 teaspoons of oil with minced garlic, heat in microwave for 3-4 minutes until minced garlic is crispy. Take out and add some soy sauce, mix well
Pour the minced garlic on the top of the loofah with a small spoon, put it on a plate, it is successful
Braised Chicken
Practice: 1. Wash the mushrooms, squeeze out the water, remove the stems, slice; beat the eggs;
Wash the chicken, drain, chop into pieces, marinate with 10 grams of soy sauce for ten minutes;
Put the pot on the fire, add peanut oil and heat it until it is 70% hot, add the chicken pieces with egg liquid, fry until golden brown, pour into a colander and drain the oil;
Put the pot on the fire, leave a little oil, add sugar and fried chicken pieces and fry for a while;
Add in soy sauce, cooking wine, sweet noodle sauce, green onion, ginger, minced garlic, cook for a while, pour into the casserole, add chicken broth, bring to a boil over high heat, skim off the foam, and simmer on low heat until crispy;
Put the casserole on the low heat, add the mushrooms, simmer for about 15 minutes, and serve.
Stir-fried Horseshoe with Snow Peas
Materials: 3 fresh shiitake mushrooms (dried shiitake mushrooms can also be used), 100 grams of snow peas, 6 water chestnuts, a small amount of red pepper (completely for color), 2 cloves of garlic (chopped into minced garlic), appropriate amount of salad oil, salt, mushroom essence
practice:
Wash and slice the shiitake mushrooms, remove the old tendons of the snow peas and tear them into small pieces, wash and wash the water chestnuts, peel and slice
Heat the oil in the wok, cook until it is 50% hot, and fry the minced garlic until fragrant
Stir fry the mushrooms
Stir fry the snow peas for a few times
Stir fry the water chestnuts and red peppers together. You can add a small amount of vegetarian broth, season with salt and mushroom essence.
Fried Pig Ears with Garlic Moss
1 cooked pig ear; a handful of garlic moss; salt; onion; ginger; garlic; soy sauce
Practice 1. Cut off the garlic moss, shred pig ears, cut green onions, mince ginger, and slice garlic
Pour oil into the wok, add onion, ginger and garlic and saute until fragrant
Add garlic moss and stir fry, add salt and soy sauce when it is seven mature
Add pork ear shreds and stir fry
Ginkgo Tremella Soup
-Materials-50 grams of ginkgo, 1 dried white fungus, 18 grams of dried lily, 10 red dates, 80 grams of yellow rock sugar
-Practice-1. Soak tremella about an hour in advance and tear off the small buds.
Soak the lily for about 10 minutes in advance, cut the red dates in half to remove the middle jujube core, and clean them.
Pour the ingredients into the casserole, add an appropriate amount of water, cover the pot, bring to a boil over high heat, then turn to low heat, and cook until the white fungus is glued.
Add rock sugar and cook until the rock sugar melts.
Bitter Gourd Beef
Material: bitter gourd, beef
practice:
Cut the beef into slices, add salt, monosodium glutamate, sand tea sauce and a small amount of cornstarch, mix well and marinate for about 10 minutes.
After the bitter gourd is cut, add a spoonful of salt, stir with your hands until the water comes out, wash the bitter gourd with water several times until the salt is filtered out.
Put the oil in the wok, put the beef slices in the wok, fry until 8 mature, put it out and set aside.
Put the bitter gourd in the pot, fry until mature, add salt and monosodium glutamate.
Then add the beef and stir well. Serve.