42 home-cooked dishes are selected, I really recommend, the taste is so good, the family loves them
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 cheer for a wonderful life every day!
Minced Pork King Oyster Mushrooms in Oyster Sauce
Ingredients: 2 king oyster mushrooms, 100 grams of pork, appropriate amount of oil, 1 section of onion, 2 slices of ginger, 2 cloves of garlic, 1/2 tablespoon of cooking wine, 1/2 tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, water amount of starch,
practice:
Cut the king oyster mushrooms into slices first, then cut into chopstick-thick strips
Mince pork, shred onion ginger, slice garlic, add 1/3 bowl of water to the bowl, then add 1/2 tablespoon of starch, dark soy sauce, light soy sauce, oyster sauce, stir well, and make a thickening sauce
Bring water to a boil in a pot, add the king oyster mushrooms and blanch the water, blanch the king oyster mushrooms until soft, remove the water and set aside
Heat the oil in the pot, add the onion, ginger and garlic and saute until fragrant, then add the minced meat and stir-fry until the color turns white
Put in the king oyster mushrooms and stir fry evenly, pour in the prepared sauce to thicken, stir fry evenly over high heat, heat until the soup becomes thick, and the sauce is wrapped on the king oyster mushrooms, turn off the heat, and serve on a plate Just
Garlic Fried Pork Ribs
Ingredients: 1 bag of pork ribs, 3 slices of ginger, 1 green onion, 1 head of garlic, 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, 2 tablespoons of starch, 1 bag of bread crumbs
Practice: 1. Cut the ribs into small pieces, wash them thoroughly and drain the water, put them in a plate, pour in cooking wine and soy sauce, stir well, put in the scattered garlic (a small amount), ginger, and green onions, and use plastic wrap. Seal and marinate for 4 hours.
Pour in the dry starch and stir evenly, so that each sparerib is evenly coated with a layer of starch.
Pour oil into the pot, heat it up on high heat, put in the ribs when the oil is 80% hot, fry for 20 seconds, change to medium and low heat and continue to fry for about 2-3 minutes, remove and drain the oil.
Put a little oil in the wok, change to low heat, add bread crumbs and the remaining garlic and fry until golden brown and fragrant, then add pork ribs, salt and sugar, then add spicy peanuts and stir fry for 1 minute.
Garlic Hardcore Yam
Material: yam, green pepper, carrot, fungus, garlic
Practice: 1. Peel the iron stick yam, wash the mucus, and change the knife into 15 cm long strips.
Boil 50 grams of maltose in 100 grams of water.
Take 300 grams of yam strips (one portion), brush a layer of crispy water on the surface, put it in a tray, put it in the oven and keep it at 220 ℃ and 200 ℃ for half an hour, until the surface of the yam turns yellow, Take out the crust (you can also bake 7-8 yam strips together).
Fry the garlic in 50% hot oil until golden brown, take it out and put it on the bottom of the casserole, put bamboo grate on it, put in the roasted yam strips, cover and cook for 1.5 minutes, turn off the heat, sprinkle with white sesame seeds and serve.
Stir-fried Lily with Asparagus and Goji Berry
Ingredients: 20 grams of dried lily, 5 grams of wolfberry, 150 grams of asparagus, salt, oyster sauce, minced green onion and ginger, light soy sauce, chicken essence
Practice: 1. Soak the lily in water to soften, wash and drain the water in advance (soak for more than 3 hours until it becomes completely soft and has no hard core), peel the asparagus, wash and cut into oblique blades.
Heat the wok and pour the oil. When the oil is hot, add the minced shallots and ginger and saute until fragrant.
Pour in the lily and asparagus and fry for about a minute until they are broken.
Pour in soy sauce, oyster sauce and salt to taste and fry for a while.
Add in the washed wolfberry and fry for a while.
Add some chicken essence to taste before serving.
Oil splashed cucumber and yuba
Practice 1. Break the yuba into large pieces, put them in a bowl and soak them in water (warm water in winter and cool water in summer). Some yuba are difficult to soak, so I used to soak overnight. If you are short on time, you can soak it overnight without soaking for 3-5 hours.
Squeeze the water out of the soaked yuba, cut it into small pieces diagonally with a knife.
Wash the cucumbers, about half a root, you can put more if you like to eat.
With the diamond-shaped cut of the yuba, the cucumber is also cut into diamond-shaped pieces.
Season with salt, soy sauce, vinegar, a little sugar and monosodium glutamate and mix well.
Cut the dried chili into pieces, and place it on the cold dish together with the peppercorns. Pour a little oil into the pot and heat it for about 90%. When you see white smoke, start the pot, pour it on the dried peppers and peppercorns, mix quickly, and sprinkle a little black sesame seeds for decoration.
Fried Chicken with Lettuce
Practice: 1. Cut the chicken breast into thin slices, add ginger, minced green onion, a little cooking wine, a little salt, a small spoon of pepper, an egg white, a small spoon of starch, mix well with chopsticks and marinate for half an hour;
Slice carrots, cut lettuce into slices, and soak the fungus in advance for use;
Put water in the pot. When the water boils, add a teaspoon of salt, drop a few drops of oil, and put the vegetables in. After the water boils, take it out for later use;
Pour an appropriate amount of oil into the pot, pour in the chicken pieces when the oil is hot, and stir-fry the color, add the vegetables that have been blanched in water, add a pinch of salt and stir-fry well.
Spicy Shrimp
Ingredients: 400 grams of prawns, 40 grams of peppercorns, 50 grams of ginger, 10 small peppers, one green onion, seven or eight cloves of garlic, a little sugar, monosodium glutamate and salt, appropriate amount of soy sauce, and appropriate amount of vegetable oil.
practice:
Remove the mud intestines from the prawns, wash and dry;
Slice garlic and ginger, and shred green onion;
Put an appropriate amount of vegetable oil in the pot, heat it, add small peppers and peppercorns and fry until fragrant;
Add garlic slices and ginger slices, stir fry to taste;
Add prawns and fry until discolored;
Put an appropriate amount of soy sauce, add sugar, salt and monosodium glutamate after the color turns red;
Add shredded green onion before serving, stir fry and serve.
Roasted Meatballs with Cabbage
Ingredients: 500g cabbage, 200g pork, 100g mushrooms (fresh mushrooms), 60g onions, a spoonful of flour, 2g oil, 1g salt, two slices of green onion sauce
Method 1 First make the meatballs. Chop onion, ginger, and onion. Pour the shallots, ginger and chopped onions into the meat mud pot, add dark soy sauce, light soy sauce, salt, sugar and a spoonful of flour. Stir to form meatball filling.
2 Pour a lot of oil into the pot, the oil temperature reaches about 70 degrees, and use a small spoon to scoop the meatball fillings into the oil pot one by one. Slow fry over medium heat.
3 Deep fry until golden brown.
- Heat the oil in a pan, put the dried peppers and peppercorns under cold oil, stir until fragrant, and pick them out. Then pour over the cabbage and mushrooms. Stir fry and season with salt.
5 servings of meatballs. Stir fry evenly, add a tablespoon of broth, cover the pot and simmer for three to two minutes before serving.
Hang pepper beef tenderloin
Ingredients: 250 grams of beef tenderloin; 100 grams of Hangzhou pepper; 3 red peppers; 1 egg; appropriate amount of starch; appropriate amount of onion; appropriate amount of ginger; appropriate amount of salt; appropriate amount of cooking wine; appropriate amount of old soy sauce; appropriate amount of oyster sauce
practice
Cut the hang peppers and red peppers into long sections diagonally. The ready-made beef tenderloin is used here. You can also buy beef at home and cut it into slices. When cutting the beef, use a knife to cut along the lines of the meat, roughly cut into pieces. 0.5 cm thick, 5 cm long pieces.
Slice the onion, ginger and garlic that will be used later.
Put 1 spoon of salt, 2 spoons of cooking wine, 1 spoon of starch, and 1 egg white into the beef slices and stir well. This step is to make the beef tender and tender, and adjust the bottom.
Pour oil in the pot, and when it is 70% hot, put the beef tenderloin into the oil pot first.
Put the hang peppers and red peppers into the pot together, and pass the oil.
When the beef fillet changes color, take out all the ingredients and drain off the oil.
Put a little oil in the pot, then add beef fillet, hang pepper and red pepper and stir-fry, add 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of salt, and 1 tablespoon of sugar to taste.
Stir fry all the ingredients well and serve.
Vegetarian Fried Melon Slices
Material: zucchini, salt, vegetable oil, monosodium glutamate, dried shrimp, white garlic
Practice: 1. Scrape the outer skin of the zucchini and cut into thin slices.
Wash and clean the shrimp skin for later use.
Peel the garlic and chop it into minced garlic.
Put the frying spoon on the fire, pour in the vegetable oil, after the oil is hot, add a little minced garlic and stir to get the fragrance.
Add shrimp skin, salt, and finally add zucchini slices, stir fry for a while.
When the melon slices are about to be cooked, pour in minced garlic, stir fry twice, then add MSG and mix well before placing on a plate.
Shredded Chicken with Scallion
Ingredients: chicken breast, onion, oil, starch, salt, ginger, garlic slices, chopped pepper, oyster sauce, corn starch, cooking wine, chopped green onion
Practice: 1. Wash the chicken breast, cut into shreds, remove the old skin of the onion, and cut into shreds.
Put shredded chicken into a bowl, add cooking wine, oyster sauce, starch, and marinate for 30 minutes.
Add an appropriate amount of oil to the pot. After the oil is hot, add the chicken shreds and stir-fry until discolored, and set aside for later use.
Pour the shredded onion into the pot and stir fry until fragrant.
Pour the shredded chicken back into the pot, add a little salt, cooking wine, chopped pepper and stir fry evenly.
Sprinkle with chopped green onion.
Stir-fried Shredded Beef
Ingredients: 200 grams of beef tendon, 1 celery, half carrot, appropriate amount of salad oil, 1/2 teaspoon of soy sauce, 1 slice of ginger, 1/4 teaspoon of sesame oil, 1/2 teaspoon of bean paste, 1/4 teaspoon of sugar spoon, pepper powder 1/4 teaspoon
practice:
Cut celery into long sections, carrots, and ginger;
Slice the beef against the grain, and then shred it;
Heat oil in a pot, add shredded beef, simmer over low heat until browned, and serve out;
Add oil to the pot and heat it up, saute the bean paste until fragrant, then add shredded celery, shredded carrots, shredded pork and all seasonings, stir fry until the water is dry, then serve.
golden yam
Materials: Chinese yam, oil, salted duck eggs, cornstarch
Practice: 1. Peel the yam and cut it into strips, sprinkle with cornstarch and mix well, evenly wrap it on the yam strips.
Add an appropriate amount of oil to the pot, add the yam strips when the oil is hot, fry until the skin of the yam strips is crisp, hard and bubbling, then remove and set aside.
Leave the base oil in the wok, add the salted duck egg yolk and stir-fry over low heat until the egg yolk melts and bubbles.
Pour in the fried yam strips and stir fry evenly.
Stir-fried Beef with Green Onions
Ingredients: 500g beef, 2 green onions, a little garlic, soy sauce, salt, white pepper, sesame oil, starch, egg white, cooking wine, dark soy sauce, cooking oil
Practice 1. Wash and shred the beef, put it in a bowl, add an egg white, cooking wine, dark soy sauce, mix well and marinate for ten minutes, add starch and cooking oil and mix well for later use;
Cut the onion into sections, and cut the garlic into minced garlic for use;
Pour an appropriate amount of cooking oil into the wok, after the oil is hot, add half of the shallots and minced garlic and saute until fragrant;
Then add the shredded beef, stir-fry on high heat until the shredded beef changes color, then add the remaining scallions, soy sauce, salt, white pepper, and sesame oil and stir-fry for about a minute.
Stir-fried Pork Ribs with Spicy Sesame
Ingredients: 500 grams of pork ribs, 8 grams of white sesame seeds, a little each of dried chili, chopped green onion, minced garlic, 20 grams of cornstarch, 15 grams of bean paste, 3 grams each of salt and chicken powder, 15 ml of cooking wine, 4 ml of chili oil, edible Appropriate amount of oil
Practice: 1. Put the washed pork ribs into a bowl, add salt, chicken powder, cooking wine, bean paste, cornstarch, grasp well, so that the ribs are evenly coated with cornstarch;
Add oil to the hot pan and heat until it is 50% hot. Pour in the ribs, stir, fry until golden brown, remove, drain the oil and set aside;
Leave oil at the bottom of the pot, pour in minced garlic and dried chili, stir fry until fragrant;
Put in the fried pork ribs, drizzle some cooking wine and chili oil, stir well to taste, sprinkle with chopped green onion, stir fry quickly and evenly;
Put in the prepared white sesame seeds, stir-fry quickly for a while, stir-fry until fragrant, turn off the heat, put out the fried ingredients, and put them on a plate!
sweet lily egg ball
Material: 1 fresh lily, 2 taels of snow peas, 80 grams of shrimp, 1 jade tofu
Gorgon juice: 1 tablespoon of oyster sauce, light soy sauce, half a tablespoon of sugar, 2 teaspoons of cornstarch powder, appropriate amount of water.
Practice: 1. First spread a little cornstarch on both sides of Yuzi tofu, fry on low heat in a pan until golden brown on both sides, set aside.
Spread a little cornstarch on both sides of Yuzi tofu, fry on low heat until golden brown on both sides, set aside.
Fry the prawns first, add some salt to taste. Saute garlic until fragrant and fry snow peas until soft.
Add the other ingredients and mix well, add the gravy to thicken.
Hot and sour shredded potato
Ingredients: Potatoes, dried peppers, Chinese prickly ash, water, oil, scallions, shredded ginger, refined salt, monosodium glutamate, sesame oil, white vinegar.
Practice: 1. Peel and shred the potatoes with a planer, remove the starch in cold water, and change the water several times, so that the fried dishes are crispy.
Heat the oil in a pan. When the oil is warm, put the peppercorns in it.
After frying for more than ten seconds, take out the peppercorns.
Add dried chili, scallions, and shredded ginger to burst into fragrance.
Pour in the drained shredded potatoes, stir-fry until they are mature, add salt and monosodium glutamate to taste, then add sesame oil and white vinegar, stir-fry and serve.
Chinese Duck Burger
300 grams of fresh duck breast, 10 homemade bread (cut across the middle to make a hamburger), a little each of shredded red pepper and shredded green onion.
Seasoning: salt, cooking wine, pepper, monosodium glutamate, chicken essence, sugar, sweet noodle sauce, hoisin sauce, pork ribs sauce, Zhuhou sauce, water starch, sesame oil, salad oil in appropriate amounts.
Production: 1. Cut the duck breast meat into thin slices, rinse with clean water in a basin, squeeze out the water, add salt, cooking wine, pepper and water starch, and then put it into a 40% hot oil pan after sizing it. When smooth, take it out and drain the oil.
Leave the bottom oil in the pot, put in the duck breast and fry until fragrant, cook in a bowl of salt, pepper, monosodium glutamate, chicken essence, sugar, sweet noodle sauce, hoisin sauce, sparerib sauce, Zhuhou sauce, water and starch, stir fry After it is even and thickened, pour in the sesame oil and take it out of the pot and put it on a plate.
Finally, sprinkle red pepper and spring onion, and arrange homemade bread around the side of the plate. Serve.
delicious fish tail
Materials: 1 piece of grass carp tail, 1 piece of brined tofu (compared to gypsum tofu), garlic, ginger, soy sauce, sugar, pepper powder, cumin powder, pork suet (oil from the white fat of pigs, after solidification for white), pea/mung bean starch/corn starch
practice:
Cut the fish tail with a flower knife and cut it with a knife, but do not cut it.
Cut the garlic into minced garlic, then put it into a bowl, pour in the soy sauce and sugar and mix well for later use. Add water to starch to make water starch, the ratio is starch: water 1:3
Put the pork suet in a heavy-bottomed pan and put the fish tail into the pan.
Put the cut pieces of tofu on the side of the fish tail (usually put the tofu in your hand, you can cut it)
Fry the fish tail and tofu over medium heat. When the tofu has a hard skin, turn it over and continue frying.
Fry the fish tail and turn it over, sprinkle some pepper and cumin powder.
Pour the minced garlic soy sauce evenly over the fish tail and tofu.
Finally, pour in the starch water and wait for the juice to thicken before serving.
Homemade tofu
Ingredients: tofu, salt, chicken essence, onion, ginger, garlic, soy sauce, watercress, chili sauce, sugar, water
Practice: 1. Put the northern tofu into the steamer and steam for about 10 minutes, take it out and let it cool
Cut the steamed tofu into diamond-shaped pieces, the thickness is moderate.
Put the oil in the pot and heat it until it is about 60% hot, add the tofu cubes, fry until both sides are golden brown and set aside.
Cut the green and red peppers into sections, use the oil for frying tofu in the pot to heat up to 70%, add onion, ginger and garlic to sauté until fragrant
Add a spoonful of chili sauce, stir fry the red oil, then add the fried tofu cubes and stir fry
Add a teaspoon of sugar, add an appropriate amount of soy sauce and stir fry, then add a little water
When the soup is almost gone, add a little salt and chicken essence to taste and serve
Minced Pork Fried Sandwich
Ingredients: peas, carrots, corn, minced meat, soy sauce, salt, garlic, cooking wine, soy sauce
Practice: 1. Wash peas, carrots and corn; mince garlic; mix the meat filling with soy sauce, cooking wine and salt and marinate for 10 minutes;
Heat the wok and pour an appropriate amount of vegetable oil, pour the meat filling into the wok, stir fry the oil, pour in a little soy sauce to color;
Put the peas, diced carrots, and corn into the pot and stir fry continuously, add an appropriate amount of hot water, and leave the lid on for two minutes;
Sprinkle a little salt, pour in minced garlic before serving, and mix well.
Hot and sour chicken
Ingredients: Chicken offal, kimchi, pickled peppers, ginger, garlic, green onions, soy sauce, chicken powder, cooking wine, chili oil
Practice 1. Cut kimchi and pickled peppers into sections, shred ginger, dice garlic, and cut green onions; wash chicken offal and cut into small pieces;
Put oil in a hot pan, add chicken offal, stir fry over high heat, stir-fry the chicken offal until the oil comes out;
Add ginger and garlic and stir fry until fragrant, then add two teaspoons of cooking wine and stir well;
Add kimchi and pickled pepper, stir fry for about 2 minutes;
Add appropriate amount of salt and chicken powder and stir well, add chopped green onion, light soy sauce and chili oil and stir well
Loofah Fried Twist
Material: loofah, twist, garlic cloves
Practice 1. Wash the loofah and cut it into pieces, cut the garlic cloves, and set aside the twist.
Heat the pan with cold oil, sauté the garlic cloves until fragrant, pour in the loofah and stir fry over high heat.
Put an appropriate amount of salt, fry the juice, and simmer the loofah on a low heat until it is soft.
Pour the twist into the pot and stir fry for a while to serve.
Tremella salad
Ingredients: 20g dried white fungus, 1 coriander, 15g red pepper, 2 cloves garlic, 1g sugar, appropriate amount of salt, appropriate amount of balsamic vinegar, 1g chicken essence, appropriate amount of vegetable oil, 1 teaspoon of cooked sesame seeds, 1 cucumber (perimeter, optional)
Practice 1. Prepare ingredients: soak dried white fungus in cold water, wash and shred red pepper and prepare, wash coriander and cut into small pieces, and chop garlic into minced garlic.
Rinse the foamed white fungus and tear it into small buds.
Prepare a large bowl of cold water. Put a wide pot of water in a clean pot, bring to a boil, and then add the white fungus and blanch the water for no more than 1 minute. Remove the bowl of cold water and drain the water.
Seasoning: Add the prepared red pepper shreds, coriander segments, minced garlic to the white fungus bowl, add an appropriate amount of salt, 1 gram of sugar, an appropriate amount of balsamic vinegar, a little chicken essence, put a little oil in a clean pot, heat it and pour it into the bowl, Lastly, add 1 teaspoon of cooked sesame seeds and stir well.
Wash the cucumber and cut it into 2 pieces, with the cut side facing up, use a tool to cut into long slices, and place them in a circle around the inner periphery of the plate, as shown in the picture.
Put the mixed white fungus in the prepared plate. At this point, the cold white fungus is complete.
Sichuan-flavored fish-flavored eggplant
Ingredients: 2 eggplants, appropriate amount of minced meat, appropriate amount of minced onion, ginger and garlic, appropriate amount of cooking wine, appropriate amount of vinegar, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of starch, appropriate amount of water
Practice 1. Wash the eggplant and cut it into strips, deep fry it in the oil pan until soft, remove and drain the oil
Mix cooking wine vinegar, raw soy sauce, oyster sauce, sugar, salt, starch, and appropriate amount of water into a fish spice sauce. You can control the ratio according to your preferred taste.
Prepare minced meat, minced onion, garlic and ginger
Put oil in the pot, add onion, ginger and minced garlic to fry until fragrant
Put a spoonful of bean paste and fry the red oil
Add minced meat and fry until it changes color
Stir fry the soft slices before frying
Pour in the fish spice sauce and continue to stir fry
Stir fry over high heat and serve on a plate
The sweet and sour fish-flavored eggplant tastes so good
Vinegar cabbage
Ingredients: 1 cabbage, 10g vinegar, 5g soy sauce, 3g sugar, 1g salt, 1g chicken essence, 4 dried red peppers, 5 cloves garlic, 15g cooking oil.
Practice: 1. Prepare ingredients, vinegar, sugar, salt, and light soy sauce in a bowl to make juice.
Wash the cabbage and drain.
Cut cabbage stems and leaves into desired shapes.
After the pot is hot, add oil. When the oil temperature is 40-50% hot, add chopped red pepper and garlic and saute until fragrant.
Add the cabbage stems and stir fry quickly over high heat.
Then add the cabbage leaves and continue to stir fry together. When the cabbage is slightly soft, add the adjusted salt, sugar, vinegar, and soy sauce.
The cabbage will produce water during the cooking process, so there is no need to add water. Cook until the cabbage becomes soft, add chicken essence to taste, and stir fry for a few times.
The sour and delicious vinegared cabbage is completed. I will have one in summer. The refreshing and sour taste is very appetizing.
The cabbage with vinegar is soft and crispy, especially delicious.
Stir-fried tofu skin
Ingredients: green peppers, eggs, shredded ginger, salt, sugar, chicken powder
Practice 1. Remove the seeds from the green peppers, wash them, and cut them into strips.
Beat the eggs, add a little salt and chicken powder and mix well.
Heat the oil, pour the egg mixture, quickly spread it, and slide it into the plate.
Saute shredded ginger in remaining oil, add green pepper and egg and stir fry.
Add salt, sugar and chicken powder to taste slightly.
Scrambled Eggs with Cucumber and Fungus
Ingredients: egg; cucumber; black fungus; chopped green onion; oil; salt; cooking wine
practice:
Wash the cucumber and slice it. Soak the fungus, remove the stem, and wash. The eggs are broken into the bowl, and the key step is here! ! ! ! Add a little cooking wine, water, and a little salt to the eggs, and then stir the eggs in one direction, so that the stirred eggs taste better.
Heat oil in a hot wok, pour in the beaten egg and stir fry. After a little shape, quickly pour out. Heat the pan again and pour the oil, burst the chopped green onion, put in the fungus and stir fry, then put the eggs, and finally put the sliced cucumbers.
Put salt before the pot, because the egg liquid has been put in a little before, so it is slightly less than when you usually cook vegetables. Dish up, plate up.
Oyster Sauce Garlic Tomato Box
Ingredients: eggplant, minced pork, chopped green onion, minced ginger and garlic, egg, cornstarch
Practice 1. Add salt, chopped green onion, minced ginger, white pepper, cornstarch and chicken essence to the minced meat
Add a little water, stir clockwise and set aside
Cut the eggplant into two pieces with a knife, spread a little starch inside, and sandwich the meat filling
Mixing sauce: add 15g oyster sauce, 2g fresh soy sauce, 2g cooking wine and 50g water to the bowl and mix well for later use
Beat an egg, first roll the stuffed eggplant box in the egg liquid
Coat another layer of cornstarch, put it in hot oil, fry it on medium-low heat, and take out golden brown on both sides.
Leave an appropriate amount of base oil in the pot, stir the minced garlic on medium and low heat until fragrant
Pour in the prepared sauce, turn to low heat after the sauce is boiled, slowly pour in the water starch, and keep stirring with a spatula
When the consistency is just right, pour the sauce on the eggplant box, sprinkle some chopped green onion to garnish and serve.
minced beef with pepper
Ingredients: 1 tsp ground beef pepper powder 1 tbsp cooking wine 1 tbsp light soy sauce 1.5 tbsp Pixian bean paste 1 tbsp salt appropriate amount of chicken essence 1 tsp pepper 150 grams shallots 3 stalks ginger 1 small piece vegetable oil 5 tbsp
Practice: 1. Add 1 tablespoon of cooking wine, 1 teaspoon of pepper powder, 1.5 tablespoons of soy sauce, and 1/4 teaspoon of salt to the beef stuffing to marinate and taste
Stir well and marinate for 15 minutes to taste
Mince the peppers, about 10 grams each of the onion and ginger.
Sauté the shallots and ginger in a hot pan with cold oil, pour in half a tablespoon of Pixian bean paste and fry the red oil
Pour in the ground beef and stir-fry quickly, add 1 tablespoon of cooking wine and soy sauce
Stir fry until the water is almost completely dry, pour in the chopped peppers
Drizzle in a little sesame oil, add a little chicken essence, and it's ready to serve
Sautéed Squid with Ginger and Onion
Main ingredients: fresh squid 500g; seasoning: dry pepper, sharp pepper, ginger, green onion, rice wine, light soy sauce, peanut oil in appropriate amount.
practice:
Wash the squid, remove the internal organs, and remove the film on the surface.
Change the flower knife on the surface of the squid, and then slice it.
Chop the ginger, onion and pepper for later use.
Bring water to a boil in a pot, blanch the squid in water, and set aside for later use.
Heat the oil in a pan, sauté peppers, ginger, and dried chilies until fragrant. Put the squid in the pan and stir-fry for a while.
Add rice wine along the side of the pot, add green onions and stir well, and finally add an appropriate amount of soy sauce to taste.
Spicy Tempeh with Clams
Ingredients: clams; garlic; soy sauce; vinegar; sesame oil; onion; ginger; dried red pepper; tempeh;
practice
After cleaning the clams, soak them in light salt water for 1 hour to remove the sediment; put them in the pot, add water that has not been used, boil them on high heat; peel the shells and take the meat, and tear off the black lines on the outer edges of the clams.
Rinse the clams with the original soup after filtration, remove and drain; smash the garlic and mince it; add soy sauce, vinegar and sesame oil to make a sauce; pour over the clams and mix well.
3 Shred the shallots and ginger, cut the dried red peppers into sections, and chop the tempeh; take out the oil pan, sauté the shallots, ginger, dried red peppers and tempeh until fragrant; pour over the mixed clams; sprinkle with parsley and mix well.
Scrambled Eggs with Snow Peas
Ingredients: 20 snow peas, 3 eggs, salt soy sauce, cooking wine
practice:
Knock the eggs into a bowl, add half a teaspoon of salt and 1 tablespoon of cooking wine, stir well with chopsticks
Wash the snow peas and pinch off both ends
Pour oil into the wok, and pour more oil for scrambled eggs, so that the fried eggs will be fluffy. When the oil is hot to the point of smoking, pour the beaten egg into the pot, and when you can hear a "sizzle" sound, it means that the oil is hot to the right level.
After the eggs are poured into the pot, use chopsticks to quickly draw circles in the pot to mess up the egg liquid, so that the eggs can be quickly cooked. When you see the egg liquid solidified, you should take it out immediately.
Pour some oil into the pot for scrambled eggs. After the oil is hot, pour the snow peas into the pot, stir fry for 2 minutes on high heat, pour in 1 tablespoon of soy sauce, and then pour the scrambled eggs into the pot. If If you think it's light, you can add some salt, stir fry a few times, and you can get it out of the pot.
Braised pork knuckle
Practice 1. Choose 2 pieces of pig's hind elbows and 4 pieces, and clean them up (cutting and cleaning the lean meat can be done for you)
Blanch the meat in boiling water, cook for a while to remove the peculiar smell; then remove the pork knuckle and clean the blood foam attached to it.
Heat the pan with cold oil and add rock sugar to fry the color. The sugar foam in the pot boils. Turn the gas stove to low heat and add the cleaned pork knuckle to fry the color.
In the pressure cooker, scallions (2 pieces), ginger slices (1 small piece), star anise (2 pieces), bay leaves (4 pieces), soy tofu (1 small piece, pour the water into the sauce), noodle sauce (2 pieces) A small spoon), an appropriate amount of chicken essence, a little salty salt, put the pork knuckle on the bottom, pour the water over the pork knuckle (less than the highest water level of the pressure cooker), and adjust the old soy sauce. The pressure cooker is steamed, and simmer on low heat for 25 minutes. Turn off the heat.
The pork knuckle has been stewed. In order to enjoy the taste, you can try to simmer it a few times (after heating, turn off the heat, and reheat the soup when it cools down). Add 2 small pieces of rock sugar to the broth and simmer it before serving. The skin is shiny.
Dried Pork Belly
Ingredients: pork belly, pepper, onion ginger garlic, salt, sugar, dark soy sauce, light soy sauce, cooking wine
Practice: 1. Cut the pork belly into slices, remove the seeds from the peppers, and cut them into long strips diagonally.
Heat oil in the pot, put the sliced pork belly in the oil and stir fry the oil, add the onion, ginger and garlic and stir fry
After the meat slices are slightly rolled, add dark soy sauce and cooking wine
Put the peppers in the pot, continue to stir fry for a few minutes, add salt and you can serve.
Grilled Pork Ribs with Garlic Sauce
Ingredients Spare Ribs, Hoisin Sauce, Soy Sauce, Ginger, Garlic, Onion, Cooking Wine, Salt, Sugar, Chicken Essence
Practice Wash the ribs, add half a spoon of salt and 2 spoons of cooking wine, mix well and marinate for 30 minutes. Remove and drain
Put a tablespoon of oil in a hot pan, add garlic and ginger and stir-fry until fragrant.
Add pork ribs and stir-fry until almost no blood, add hot water that is 8 minutes less than pork ribs, add 1 small spoon of dark soy sauce, 1 spoon of hoisin sauce, 1 spoon of sugar, and 1 spoon of salt, boil and simmer for 20 minutes
Collect the juice over high heat and stir fry continuously. When the soup becomes less, add an appropriate amount of chicken essence, a little cumin powder, pepper powder, and stir fry until you are satisfied with the chopped green onion.
It's time to eat! The taste is super right!
Kuaishou version of fat beef enoki mushroom
Ingredients: Flammulina, Fat Beef Roll, Garlic, Scallion, Millet, Spicy Salt, Chicken Essence, Douban Sauce, Sugar
Method: Prepare the ingredients
The enoki mushrooms were soaked in water for ten minutes and cleaned, and the beef rolls were softened in advance
Heat the oil in the pan and fry the garlic until fragrant, add a tablespoon of Pixian bean paste and fry the red oil
Add water and bring to a boil, add enoki mushrooms and cook for two minutes
Add fat beef rolls, rinse with chopsticks
Add a little sugar, chopped green onion, spicy millet, and serve
Mushroom meat slices
Ingredients A box (300 grams) of fresh mushrooms, about 150 grams of pork, 150 grams of garlic moss, 50 grams each of bell peppers, 8 dried chilies, 8 ginger and green onions, a little soy sauce, 5ml each, salt, 3-4 grams of chicken essence, 2 grams of water, and a little starch
Practice: Remove the stems of fresh mushrooms, soak them in salt water to remove the sediment, wash them, and cut them into thin slices!
Boil the water in the pot, add the sliced shiitake mushrooms and blanch for about 40 seconds to a minute!
Take it out and control the water for later use!
5 garlic moss, washed and cut into inch pieces,
One bell pepper, washed and de-seeded and cut into pieces for later use!
Cut onion and ginger, cut dried chili into rings (if you don't eat chili, you can omit it)
More or less pieces of meat
Heat a wok, add some oil, add green peppers and garlic moss and stir-fry for half a minute, then add dried peppers and onion ginger and stir-fry until fragrant!
Pour in the cooked meat and stir fry evenly!
Then pour in the mushroom slices and fry evenly!
Season with soy sauce, salt and chicken essence to color, and finally thicken with a small amount of water and starch, turn off the heat and finish!
It tastes so good, I love it so much!
Tempeh and Tiger Skin Green Peppers
Ingredients: green pepper, tempeh, garlic, oil, salt, sugar, soy sauce, vinegar
Practice 1. Pour oil into the wok (a little more than usual for cooking), heat to 80% heat on high heat, change to medium heat, and add green peppers.
Press the green pepper with the back of the spatula to make a circle at the bottom of the pot, then stir fry again, and make a circle.
Keep the oil in the pot until the green peppers become soft and the skin has a golden brown charred skin. Put the green peppers out and set aside.
Put the tempeh and minced garlic in the wok and saute until fragrant.
Add green peppers, a small amount of water, salt, sugar, soy sauce, vinegar, mushroom essence, and stir-fry the seasonings well. Be careful not to over-fry or the green peppers will wilt.
Longan meat lotus seed egg soup
Ingredients: 3 coins of longan meat, 1 or 2 of lotus seeds, 2 eggs, 2 slices of ginger, 4 pieces of jujube, a little salt
practice:
- Steam the eggs, remove the shells and wash them. Wash the longan meat, lotus seed meat, ginger and jujube. Remove the heart of the lotus seeds and keep the lotus seeds; peel the ginger and cut it into two pieces; remove the core of the jujube.
/2. Put water in the clay pot, boil it with high heat until the water boils, then add the ingredients, switch to medium heat and cook for two hours, add a little salt to taste, and then drink the soup and eat the lotus seeds and eggs.
Stewed Teal with American Ginseng
Ingredients: 5 grams of American ginseng, 120 grams of teal, one piece of ginger
Practice: 1. Cut the teal into pieces and fly into the water, wash and slice the American ginseng.
- Add a piece of ginger, put it into the stew pot, add 250ml of water, and simmer for 2 hours.
Stir-fried Beef with Green Onions
Ingredients: 500g beef, 1 onion, a little garlic, soy sauce, salt, chicken powder, white pepper, sesame oil, starch, egg white, cooking wine, dark soy sauce
practice
Slice the beef, add egg white, cooking wine, dark soy sauce, marinate for ten minutes, add starch and cooking oil. 2. When the oil in the pan is hot, fry half the shallots and minced garlic until fragrant.
Add the beef and fry until it is nine mature, add the remaining shallots, soy sauce, salt, chicken powder, white pepper, and sesame oil, stir fry, and serve.