44 simple dishes to share, familiar home-cooked taste, so delicious, let's try it together
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!
Ginger mixed with bitter gourd
Material: 1 bitter gourd, 20 grams of shredded ginger, 15 grams of sugar, 5 grams of salt
Practice: 1. Wash the bitter gourd, cut it in half and remove the seeds;
Slice the bitter gourd with an oblique knife;
After the water in the cooking pot is boiled, add 2 grams of salt, add the bitter gourd slices and blanch, remove them and soak in cold water for 15 minutes;
Cut the ginger for later use;
Put bitter gourd slices and shredded ginger into the cooking pot;
Add 3 grams of salt and 15 grams of sugar (the amount of sugar is according to personal taste), mix well and then put into the refrigerator to marinate for 30 minutes. When the ginger is mixed with bitter gourd, take it out of the refrigerator, it is refreshing and delicious.
Laotan Chili Pork Fried Pork
Material: 150 grams of fat with skin of Ningxiang flower pig, 150 grams of lean meat of Ningxiang flower pig front leg. Laotan hand-chopped pepper 15 grams, Chaotian pepper 10 grams. 1 gram of monosodium glutamate, 7 grams of soy sauce, 3 grams of soy sauce.
practice:
Shave off the remaining hair of the fat meat with skin, change the knife and cut into thin slices.
Remove the tendons and membranes from the lean meat, cut it into thin slices along the grain, add soy sauce and light soy sauce to taste evenly.
Heat the lard, add the fat and stir-fry until fragrant, add the tempeh and chopped peppers and stir-fry until fragrant.
Add soy sauce, water and monosodium glutamate to taste. After it boils, add lean meat and oyster sauce and stir-fry. Immediately after it is cut off, take it out of the pot, sprinkle with chopped green onion and serve.
Braised Prawns
Ingredients: some prawns; three spoons of cooking wine; one spoon of sugar; two spoons of soy sauce; appropriate amount of starch; five small cloves of minced garlic (according to your own taste); half a bowl of water
Practice: 1. Wash and cut the shrimp first, then remove the shrimp line. You can also use a toothpick to pick it out from the back, and it is more delicious when you cut it with a knife on the back.
Put cooking wine, soy sauce, sugar, and water in a bowl to make a sauce. It is more convenient to pour it directly into it when burning.
Heat the oil in the pot over low heat, put the washed shrimp in and fry for one minute. If the fire is low, the shrimp will change color. Don't fry for too long, the shrimp will not taste good if it is old.
Put the fried shrimp on a plate, stir-fry the chopped minced garlic in the pan, and then add the shrimp, pour the prepared bowl of seasoning juice into it, and cover it for a while.
Open the pot and cover the fire for about two minutes, add the water starch, and stir fry a few times to collect the juice!
Taste the saltiness before serving. If you feel that it is not salty enough, then add an appropriate amount of salt. Make this dish faster, otherwise the shrimp will be old and unpalatable.
Garnish with scallions and you're done!
Curry and watermelon
Ingredients: 300g of wild water, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of sesame oil
Practice: 1. Peel the watermelon, wash it and cut into strips, put it in a pot of boiling water and blanch it. Remove and drain.
300g of water bamboo, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of sesame oil
Add curry cubes, add an appropriate amount of water, add an appropriate amount of sugar
Pour in the sesame oil, add a little salt and stir fry evenly
Tomato Egg Noodles
noodles, tomatoes, eggs
salt, monosodium glutamate, sesame oil, ginger slices
Wash and slice two tomatoes, chop the old ginger slices, and fry the eggs into egg droplets for later use;
Heat oil and sauté chopped ginger until fragrant, add tomatoes and stir fry. After tomatoes come out of water, add egg drop to stir fry together;
Add water, cook for about five minutes, pour it out into a bowl, add salt (more salt), monosodium glutamate, and sesame oil;
Cook the noodles, put them in a noodle bowl with tomato soup and sprinkle with chives.
Colorful Celery Fried Shredded Pork
Ingredients: 2 stalks of celery, 200 grams of lean pork, 2 black fungus, 1/2 carrot, 3 slices of ginger, 2 cloves of garlic, 1 teaspoon of salt, 1/2 teaspoon of chicken essence, 1/2 tablespoon of cooking wine, 1 soy sauce tablespoon, cornstarch 1/2 tablespoon
practice:
Remove the leaves from the celery, wash and cut into sections, and shred the pork
Add a little soy sauce, cooking wine and cornstarch and marinate for a while
The black fungus is soaked and shredded, the carrot is peeled and shredded, and the carrot is peeled and shredded
Heat the oil in the pot, put in the marinated shredded pork and slip it loose, fry it and put it on a plate for later use
Leave the base oil, sauté the ginger and garlic when the oil is hot, add in the shredded fungus and shredded carrots and stir-fry
Add the celery and stir-fry until fragrant, and finally add the fried shredded pork.
Add salt and chicken essence, stir well
Steamed Egg with Spinach
Ingredients: Eggs, Spinach
Ingredients: Salt
practice:
After the spinach is washed with running water, soak it in light salt water for a while, which can effectively remove residual pesticides. After washing, put it in boiling water and blanch for 20 seconds, then remove and cool. (Spinach contains oxalic acid, it is better to blanch it)
Drain the spinach slightly and cut it into 1 cm long diced spinach with a knife.
Take a deep plate, crack the eggs into the plate, add 1:1 cold boiled water, and thoroughly beat it for later use. Add a pinch of salt and stir in diced spinach.
Cover with a plate after letting the plate sit for 2 minutes.
Boil water in a pot, add the eggs and spinach to the boil, steam for 10 minutes on medium heat, and then remove.
After it cools down a bit, cut it into pieces with a knife.
Nutritional value: high appearance, smooth taste, simple steaming of spinach eggs, eye protection and long body.
mustard sauce
Ingredients: garlic sprouts, onion, tomato, turkey, oil, salt, pepper, stock powder, water, fresh cheese, mustard
Practice: 1. After washing the garlic sprouts, cut them into 5 cm long sections.
Peel the onion, cut into rings.
Cut the cleaned tomatoes into pieces after removing the stems.
Grease the turkey meat, put it in a non-stick pan, fry for 2 minutes on high heat, turn to medium heat and continue to fry for 8 minutes, add salt and pepper, wrap with aluminum foil to keep warm.
Heat oil in another pot, add onion rings and fry for 2 minutes.
Add in garlic sprouts and tomato pieces and stir well, add water, stock powder, and simmer for 5 minutes on low heat.
Then add fresh cheese and mustard, cook for another 5 minutes until the soup is thick, add salt and pepper to taste.
Cut the meat into thick slices, spread it on a plate, and then pour the fried sauce over it.
Sautéed Ginger Pork Ribs
Ingredients: 600 grams of pork ribs, 3 green peppers, 3 red peppers, 25 grams of ginger, 1/2 of an onion, 20 grams of tempeh, 15 grams of bean paste, 1 bay leaf, 1 cinnamon, 1 grass fruit, 1 star anise, a dozen peppercorns, 8 grams of green onions, 8 grams of garlic, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 1 teaspoon of caster sugar, a little white pepper, a little chicken essence, a little sesame oil, some salt, cooking oil
Method: 1. Prepare the ingredients;
Sliced green and red peppers, sliced onions, half sliced ginger, sliced half, sliced garlic, and chopped tempeh for later use;
Cut pork chops into pieces, soak in cold water for 2 hours, soak in blood;
Add an appropriate amount of water to the pot and boil, pour in the ribs, blanch the water, and remove the foam;
Take it out, add water to the pot again, pour in the ribs, cooking wine, various spices, and bring to a boil;
Turn to medium-low heat and cook for about 1 hour, then take out and set aside again;
Heat the pot, add cooking oil, add ginger and garlic, tempeh and bean paste and stir fry until fragrant;
Pour in the ribs and add a little cold water;
Stir fry evenly; add onion shreds; stir fry evenly;
Finally, add green and red peppers, ginger slices, and green onions, stir-fry, add 1 tablespoon of soy sauce, 1 teaspoon of caster sugar, a little white pepper, a little chicken essence, and a little sesame oil to taste.
Mushrooms splashed with pepper oil
Material: 200 grams of mushrooms, 2 shallots, 1 spoon of Chinese pepper
Practice: 1. Mushrooms are best to use oyster mushrooms, which will taste more delicious. Then tear the mushrooms into strips.
Add water to the pot. When the water boils, add the oyster mushrooms and stir-fry until they are cooked through.
First add salt, chicken essence, light soy sauce and pepper to the blanched oyster mushrooms, stir well, then sprinkle chopped green onion on top.
Heat the oil in the pot at a temperature of 50%, add the peppercorns and slowly fry the fragrance, then remove the peppercorns and only need the peppercorn oil.
When the oil is hot, pour it on the mushrooms with chopped green onion, mix well and serve.
Spiced pork trotters
Practice 1. Wash the pig's trotter and cut it in half (let the seller do it when you buy it, or you can not cut it) and blanch it in hot water
The electric pressure cooker is ready, put in the trotters and add cinnamon
Add pepper
Add bay leaf
Add star anise
Add salt, sugar, monosodium glutamate, dark soy sauce in turn, and if you like a spicy taste, you can also add a few dried red peppers.
Select the appropriate function of the electric pressure cooker and turn it on. When the time is up, you are done. It can be eaten hot, smooth and soft, and it can be eaten cold with a chewy taste!
Dried Green Beans
Practice 1. First of all, we prepare a handful of green beans, pinch off the head and tail and the old tendons, cut them into long sections, and soak them in clean water. The fibers of the old tendons are relatively thick and must be removed.
Let’s prepare another small ingredient, cut four pieces of garlic into pieces, and cut the white section of green onion into pieces, put them in the pot together, and then grab a handful of red dried peppers and green peppercorns.
After the ingredients are ready, we put the green beans in oil. Heat oil in a pot, heat the oil to 70% heat, pour in the green beans, fry in high temperature oil for 1 minute, the green beans will turn blue, and the skin will slowly wrinkle, we take out the green beans, control the oil and set aside.
Leave the base oil in the pot, pour in the small ingredients just prepared, the fire should not be too high, slowly fry the water, do not fry the peppers, after frying the fragrance, pour in the green beans, and start seasoning after leaving the fire.
Add 2 grams of salt, 1.5 grams of chicken powder, 1.5 grams of sugar, stir fry quickly, and dissolve the seasoning. At this time, you can put a little balsamic vinegar, or you can leave it out if you don't like it. Pour in pepper oil, and after mixing Ready to cook.
Orange Chicken Wings
Ingredients: Chicken Wings, Oranges, Light Soy Sauce, Honey, White Vinegar
Practice: 1. Wash the chicken wings and blanch them for later use.
Peel off the orange peel, remove the white film, shred the orange peel, and cut the orange flesh into small pieces for later use.
Pour oil in a hot pan, add shredded orange peel and stir fry; add chicken wings and stir fry, add soy sauce and fry for a while, add water, vinegar and honey, turn to medium heat and simmer until the soup is almost dry, pour Add the orange pulp and fry for a while. To finish the plate, place the orange slices in a circle around the plate.
Fried bean sprouts with noodles
Ingredients: bean sprouts, vermicelli, green onions, dried peppers, thirteen spices, salt, chicken essence, vinegar, oyster sauce
Method 1. Soak vermicelli in water.
Pick and wash the bean sprouts.
Cut onion and dried chili into sections.
Heat oil in a pan, add onion and dried chili, and fry until fragrant.
Add in bean sprouts and stir fry. Add oyster sauce, vinegar, and thirteen spices to taste.
When the bean sprouts are cooked for 8 minutes, add the vermicelli and continue to stir fry.
When out of the pot, add salt and chicken essence. Plate, sprinkle with chopped green onion.
Crispy Melon Shrimp
Material: 200 grams of melon, 10 grams of minced garlic, 200 grams of shrimp, 0.2 spoons of sesame oil, 0.2 spoons of MSG, 1 spoon of salt, 1 spoon of starch, 0.2 spoons of cooking wine
practice:
Prepare raw shrimp and horned melon. First remove the head and skin of the fresh shrimp, then peel off the shrimp line, wash and drain the water, marinate with starch, cooking wine and salt for 20 minutes to taste
Boil water in the pot and slide the marinated shrimp in the water
Peel and slice the horned melon, boil the water in the pot and blanch the horned melon. Immediately put it in cold water and let it cool down. Drain the water for later use.
Pour the base oil into the pot and heat it, add minced garlic and saute until fragrant, add the horned melon and stir fry quickly
Add the shrimp and season with salt and monosodium glutamate
Finally, add a little sesame oil, sprinkle with minced garlic, and serve
Minced Capers
Ingredients: 100g minced meat, 300g sour beans, a little ginger, garlic, 1 garlic sprout, 8 dried peppers, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking oil
practice
Wash and dice the sour beans, chop the ginger and garlic, and cut the dried chili and garlic sprouts into small pieces;
Heat up a wok, add some oil, saute ginger and garlic until fragrant;
After the ginger and garlic sauté until fragrant, pour the minced meat into the wok;
Stir fry the minced meat until it is 8 mature, set aside for use;
Leave the remaining oil in the pot, add the dried chilies and saute until fragrant;
After the dried chili is fragrant, pour the capers into the wok;
Stir fry the sour beans properly until the taste is gone;
Return the minced meat to the wok;
Stir fry the minced meat and sour beans evenly;
Put the garlic sprouts into the wok;
Add appropriate amount of salt and soy sauce;
Stir fry again and evenly.
Osmanthus Mung Bean Cake
Prepare the ingredients.
Steam the mung bean noodles in a steamer over high heat for 25 minutes. Take out and crush with a spoon.
Sift the steamed mung bean noodles.
Stir in osmanthus sauce, honey, sesame oil, salad oil and mix well.
It can be formed into a block shape.
Put 2 spoons of mung bean noodles into the mold and compact.
vegetable soup
Boil water
Boil the water until it is hot and add the lard
Put salt
When the lard is melted, twist the greens and put them into the pot
After adding the vegetables, wait for the water to boil again
Sauce Fresh Ginger
Taste it first!
Choose fresh tender ginger
Peel
Soak in water for a while
Cut thin slices, as thin as possible!
Cut everything
Put it in a plate and add a little salt to marinate for 20 minutes
Pour out the marinated water
Add light soy sauce, sugar, and appropriate amount of MSG to taste
Mix well and place in an airtight jar to refrigerate overnight
Fish Fragrant Crispy Tofu
Material: a piece of tofu with internal fat, onion, ginger, garlic, salt, monosodium glutamate, sugar, vinegar, soy sauce, red and dried chili, red and yellow chili, yellow and red tomatoes, pepper and starch
practice:
Cut the onion, ginger and garlic into pieces, pour half a spoon of salt, 3 spoons of sugar, half a spoon of monosodium glutamate, half a spoon of pepper, 1 spoon of soy sauce, and 3 spoons of vinegar into the container, then add an appropriate amount of water to make fish Spare juice.
Cut the internal fat tofu into large pieces. Arrange the cut tofu on a plate piece by piece, cut four small tomatoes from the middle, and place them on the plate.
After the wok is heated, pour in the oil, and fry the tofu after the oil is hot. After the tofu cubes are formed, remove them, control the oil, and place the tofu cubes on a plate.
Pour oil into the pot. After the oil is hot, pour an appropriate amount of red pepper into the pot. After frying until fragrant, add onion, ginger, and garlic. After stirring for a while, pour the prepared fish sauce into the pot. juice, pour in the gravy to thicken. When the juice in the pot becomes mushy, it is ready to serve.
Finally, pour the fish-flavored juice evenly on the tofu cubes, and the fish-flavored crispy tofu is ready.
Mushroom Oil Gluten
-Ingredients-40 grams of shiitake mushrooms, 20 oil gluten, half a green pepper, 1 tablespoon of light soy sauce, appropriate amount of vegetable oil, 1 tablespoon of sweet noodle sauce
-Practice-1. Wash and slice the shiitake mushrooms, cut the green peppers into small pieces for later use, and cut the oil gluten with a knife for later use.
Drain the soaked shiitake mushrooms and cut into small pieces.
Heat oil in a hot wok and fry the mushrooms until fragrant.
Put in the oil gluten, add the mushroom water, cover the lid and bring to the boil, then use a spatula to flatten the oil gluten.
Add in sweet noodle sauce and soy sauce, stir fry evenly, and simmer for 3 minutes on low heat.
Add the green pepper pieces and stir fry evenly and serve.
Braised Pork Knuckle with Nostoc
20 grams of seaweed, 50 grams of mushrooms, 3 pork knuckles, 2 slices of ginger, a little garlic, a little soy sauce, some salt
practice:
Use a pressure cooker to drench the pig's trotters, then cut into pieces and set aside. Soak the mushrooms in warm water and shred them for later use. Wash the nostice with clean water, add a little spoonful of raw oil, squeeze a few times with your hands, and then rinse with warm water.
Marinate the pig's hand with dark soy sauce and cooking wine, then sauté the garlic and ginger slices with hot oil, put the marinated pig's hand and shredded mushroom in the pot and simmer for 10 minutes, then put the soaked nostoc on the pig's hand evenly Continue to simmer until the water dries up.
Fried Eel with Green Onion
Ingredients: onion, shredded eel, shredded ginger, sugar, cooking wine, white pepper
practice:
Clean the eel and cut it into shreds.
Heat oil in a wok, add shredded ginger and stir-fry until fragrant.
Add the shredded eel and stir fry for a while, then pour it out and set aside.
Leave the base oil in the pot, add the onion and stir-fry until fragrant.
Add cooking wine and soy sauce, add an appropriate amount of water and cook the onion for a while. At this time, put the shredded eel back into the pot and stir fry again, adding an appropriate amount of sugar.
Finally, add white pepper powder and fry until dry.
Hot and sour shredded pork
Main ingredients: 200 grams of lean meat, 150 grams of soaked radish
Accessories: 1 piece of soaked ginger, 5 soaked millet peppers, 3 garlic, 2 shallots, 1.5 tablespoons of soy sauce, 2 teaspoons of dark soy sauce, 2 red peppers, appropriate amount of peanut oil, 1 teaspoon of cornstarch, 2 teaspoons of rice wine, appropriate amount of salt , appropriate amount of peanuts, 1/3 coffee spoon of chicken powder, 2 teaspoons of balsamic vinegar
practice:
Shred the pickled radish and pickled ginger, cut the pickled pepper, wash the chives and cut into sections, and mince the garlic.
Add a few drops of water, add rice wine, 1/2 tablespoon soy sauce, cornstarch, mix well. Add 3 teaspoons of peanut oil, mix well and marinate for 5 minutes.
Pour in enough oil, slide the shredded pork into the pot and remove it. Leave the bottom oil in the pot, or put oil in another pot, add pickled peppers, pickled ginger, and garlic to fry until fragrant.
Add in shredded radish and stir-fry until fragrant, add in shredded pork, stir-fry evenly to taste, add chicken powder and balsamic vinegar and stir-fry well, add onion and stir well.
Hot and sour lotus root slices
Ingredients: lotus root, chives, garlic cloves, dried red peppers, salt, white vinegar, sugar
Practice: 1. Wash the lotus root, peel it, and cut it into thin slices.
Wash the cut lotus root twice and soak in clean water.
Chop the shallots and garlic cloves separately.
While cutting the lotus root, boil water in the pot. After the water boils, remove the lotus root and blanch it in the pot.
Take it out and put it in a cool white water to cool. After cooling, drain the water a little, put it into a larger basin, add salt, white vinegar, and sugar, mix well and marinate to taste.
Put the marinated lotus root slices on a plate.
Sprinkle minced garlic, chopped shallots and cut red pepper on the lotus root slices, then heat a pan and heat an appropriate amount of oil until smoking, and pour it on the lotus root slices.
Crystal Salt Baked Chicken
Ingredients: Half a light chicken, half a bag of salt-baked chicken powder.
Practice: 1. Wash the chicken with kitchen paper and dry it with water, bake chicken powder with salt (2/3 of half a bag), spread it on both sides, and marinate for 2 to 3 hours;
- Put water in the pot and bring to a boil, steam for 20 minutes. After the chicken is cool, cut it into pieces and put it on a plate. Use the remaining chicken juice in the plate to pour an appropriate amount into another small bowl and add 1/3 The chicken powder mix well, and finally add a little sesame oil.
Braised Bamboo Shoots with Mushroom Oil
Ingredients: fresh bamboo shoots, dark soy sauce, dried mushrooms, cooking wine, soy sauce, sugar, sesame oil
practice:
Soak dried shiitake mushrooms to soften, wash, and rinse bamboo shoots;
Cut the bamboo shoots into pieces, blanch them in boiling water, take them out and quickly cool them for later use;
The oil is 70% hot, pour mushrooms, bamboo shoots, cooking wine, dark soy sauce, light soy sauce, and sugar;
Add a little water, cover the pot and simmer for 3-5 minutes;
Open the lid and drain the soup, pour some sesame oil, and serve.
Baked Potato Chips with Salted Egg Yolk
Ingredients: Potatoes, cornstarch, salted duck eggs, green onions
practice:
Peel the potatoes and cut them into thin slices, cut the green onions and chopped green onions, take the egg yolks from the salted duck eggs and crush them;
The potato chips stick to the cornstarch, and fry them in the oil pan until they are crispy. The fried potato chips can all be re-fried in the oil pan again;
Put an appropriate amount of oil in the pot, add the salted egg yolk and stir fry, fry until the salted egg yolk foams, add the fried potato chips, stir fry, shake the pot, and sprinkle with chopped green onion.
Hot and sour squid flower
Ingredients: 200 grams of fresh squid, 30 grams of sour radish, 20 grams of garlic sprouts, 10 grams of millet hot rings, ginger rice, garlic rice, spicy fresh dew, Maggi fresh soy sauce, light soy sauce, fresh dew, Yipin fresh soy sauce, mature vinegar ,sesame oil
practice:
Clean the fresh squid, cut it into small pieces, put it into a pot of boiling water, remove it and drain it for later use.
Heat the salad oil in the pot, add ginger rice, garlic rice, millet hot ring, sour radish and garlic sprouts and fry until fragrant;
While frying the squid flowers, add spicy fresh dew, Maggi fresh soy sauce, light soy sauce, fresh dew, Yipin fresh soy sauce, and mature vinegar to taste well, and finally pour a little sesame oil to serve.
Cold preserved egg tofu
Ingredients: 1 box (block) of tender tofu, 2 preserved eggs, 3 tablespoons of light soy sauce, appropriate amount of spicy millet
practice:
Cut the soft tofu into small pieces and serve on a plate.
Cut the preserved egg into small pieces.
Spread the sliced preserved eggs on the top layer. You can sprinkle some chopped chives, or leave it out if you mind.
Pour in soy sauce, and put some spicy millet according to personal taste.
Drunken Peanuts
Material: 300 grams of peanuts, appropriate amount of dried chili, appropriate amount of Chinese prickly ash, appropriate amount of chili powder, a little salt, appropriate amount of cooking oil, appropriate amount of water, a little salt and pepper
Practice: 1. Soak peanut beans in water for at least 2 hours, peel off the outer skin, drain the water, and refrigerate for one night.
Heat oil in a cold pan, add peanuts, fry until discolored and remove. (Do not fry until it is too yellow, it will be too late)
Prepare Sichuan peppercorns and dried peppers, shred the dried peppers, and the specific amount is based on personal taste.
Put a little oil in the pot, the oil is 60% hot, add the peppercorns and then the peppers, stir-fry until fragrant, add the peanuts and stir-fry, and turn off the heat. Add salt, paprika and salt and pepper. Mix well, let cool and crisp.
Fried pork neck
Practice 1. Change the cod and pork neck into diced pieces, add salt, chicken powder, vegetable water, Huadiao wine, and glutinous rice flour to marinate and taste, and set aside.
Heat the oil in the pot until it is 40% hot, add pork neck diced and cod diced, smooth and remove to control the oil.
Heat the bottom oil in the pot, fry the green and red pepper rings until fragrant, cook the cooking wine, boil a little and two soups, then add salt, chicken powder, boiled juice, dark soy sauce, add in the glutinous rice flour Add pork neck diced, cod diced and stir well, finally pour a little oil and stir well, then put on a plate.
Gorgon Barley and Tremella Soup
Ingredients: Half of Tremella, 30 grams of barley, 25 grams of Gorgon, wolfberry, rock sugar
Practice: 1. Soak the white fungus in cold water in advance, remove the yellow stalk, and tear it into pieces;
Soak Gorilla and Coix Seeds in water for more than 1 hour and wash;
After washing, add white fungus, put it into the pot, bring to a boil over high heat, then turn to low heat and cook for two hours;
Add an appropriate amount of rock sugar 10 minutes before turning off the heat, put the wolfberry into the pot and turn off the heat and simmer for a while.
Dong'an Chicken
Practice: 1. Clean the chicken, put it in the pot with cold water, and boil for a while until the chopsticks can be inserted.
Take out and wait for the chicken to cool down, hold down the knife with your hand and cut it down. Generally, the block shape is larger, so that it can be assembled into the shape of the chicken after cutting.
Pour in the chicken soup prepared with vinegar, ginger, chili and salt, hold it in a large bowl, and pour it several times until the seasoning basically penetrates into the chicken.
Charred Pork Strips
Practice: 1. Soak potato starch with water for more than 4 hours, cut the tenderloin into strips about 6cm long.
Add 2 teaspoons of soy sauce and 0, 5 teaspoons of salt to pickle, the soaked potato starch will settle down, and the water above is poured out.
Put the soaked starch into the marinated meat strips, grasp evenly, heat the pan, and the oil temperature is above 170 degrees.
Fry the meat strips one by one into the oil pan until the surface is slightly charred and most of them are golden brown.
Control the oil for the fried meat strips, put the old soup in the pot, add the sugar, and all the sugar will melt after boiling.
Add white vinegar and salt, add the shredded carrots, add the fried pork strips after the soup is thick, add onion ginger and chopped coriander and stir-fry quickly.
Salad with Shredded Garlic Sprouts
Ingredients: Garlic Moss, Salt, Oil, Light Soy Sauce, Chili Sauce, Sesame Oil, Vinegar
Practice: 1. Clean the garlic moss and remove the head and tail;
Put water in the pot, put a little salt and oil, after the water boils, add the garlic moss and blanch;
After the garlic moss is broken, soak it in cold water;
Tear it into strips by hand and put them in cold water;
After tearing all of them, remove and drain the water and put them on a plate;
For the sauce, I used spicy sauce, light soy sauce, a little salt, sesame oil, and vinegar, put them all into a small bowl, stir well, pour on top of the garlic moss, and stir evenly when eating
Braised vermicelli with sauerkraut and pork
Ingredients: 100 grams of pork belly, 100 grams of Northeast pickled cabbage, 75 grams of Northeast large skin, 4-5 slices of ginger, 60 grams of oil, 1 teaspoon of dark soy sauce, 1 teaspoon of cooking wine, 1 and a half tablespoons of salt, some chicken essence, pepper appropriate amount;
practice
Soak the Northeast large peel in warm water of about 70 degrees for 7-8 minutes; cut the pork belly into small cubes; shred the Northeast pickled cabbage; remove the soaked large peel, rinse with cold water, and open it with your hands to remove it. Anti-adhesion;
Put the oil in the wok, medium heat, add the pork belly and fry until it breaks, then add the ginger slices, stir-fry until fragrant; add half a spoon of salt, dark soy sauce, cooking wine and cook until the meat is colored;
Add the pickled cabbage and stir fry, then add half a pot of water, bring to a boil over high heat, then turn to low heat, and simmer until the moisture is reduced to 80% dry;
Finally put in the peeling, add half a spoon of salt, and stir fry evenly. If the color is not dark enough, add a small amount of dark soy sauce. Finally, add a small amount of chicken essence and pepper to taste. When the water is almost completely dry, take it out of the pot;
Cantonese Braised Pork
Ingredients: 2 kg of skinless pork belly, salt, monosodium glutamate, sugar, light soy sauce, dark soy sauce, cooking wine
Practice: 1. Cut the meat into slices, remember, it is not the meat you usually cut.
- Heat oil in a hot pot (a small amount is fine, the five flowers will produce oil), pour in the meat and stir fry, add 2 teaspoons of cooking wine and saute until the water is slightly dry. Pour in 3 teaspoons of dark soy sauce, Add 5 teaspoons of smoke, 1 teaspoon of salt, 1/2 teaspoon of MSG, and 6 teaspoons of sugar, add water to just cover the meat, and bring to a boil, then simmer and simmer until sugar gums appear.
Stir-fried Pork Liver with Chili
Ingredients: pork liver, green and red pepper, salt, cooking wine, soy sauce, vinegar, shredded ginger, minced garlic, chicken essence
Practice: 1. Soak the pork liver in water for about 20 to 30 minutes, then wash it and cut it into slices.
Marinate the pork liver with white vinegar and cooking wine for 10 minutes.
Heat oil in a pan, add ginger and minced garlic and stir fry.
Pour in the pork liver and stir fry quickly, then add soy sauce and salt to taste and continue to stir fry.
Finally, add the green and red peppers and stir-fry for a while, then add the chicken essence and stir-fry for a while, then you can cook and enjoy the food!
Oyster Sauce Flammulina
When it comes to food, you can always think about it, or be greedy, observe before eating, think during eating, and appreciate after tasting.
[Materials] Flammulina velutipes, carrots, green peppers, garlic
[Practice] Remove the roots of the enoki mushrooms, rinse them with running water, and then cut them off for use.
Peel the carrots, cut them diagonally into thin slices, and then cut the slices into filaments for later use.
Cut green peppers into thin strips.
Chop the garlic with the back of a knife into minced garlic.
Pour oil into the pot, first pour in the minced garlic and fry until fragrant, then pour in the carrots and stir-fry, you will find that the oil in the pot will turn red and the carrots will become soft, then pour in the shredded green peppers and stir-fry twice, then pour in the enoki mushrooms. Stir fry 10 times.
At this time, add a spoonful of oyster sauce and stir fry evenly. You will find that the whole vegetable dish becomes brighter. If you take a bite at this time, you will also find that the taste is very fresh.
Pour in a spoonful of soy sauce for seasoning, stir fry evenly, add an appropriate amount of monosodium glutamate, and put it on a plate.
Beef Fried Garlic Moss
Ingredients: 100g beef tenderloin, 300g garlic sprouts, 3 dried red peppers, 1 teaspoon cooking wine, 1/2 teaspoon dark soy sauce, 1 teaspoon starch, 2 tablespoons water, 1 tablespoon sweet noodle sauce, 1/4 teaspoon monosodium glutamate
practice:
Cut the beef into slices across the grain, then change the knife and cut into shreds. Pour cooking wine into a bowl, stir the dark soy sauce and starch evenly, and set aside to marinate;
Remove the head of the garlic sprouts, wash the whole root, cut off a little of the tail with a knife, and then change the knife to cut into 3 cm long segments;
Heat the pot and pour in the oil. When the oil is 70% hot, add the beef shreds and stir-fry until the color changes. Remove and set aside.
Leave the base oil in the pot, add the dry red pepper, then add the garlic sprouts and stir-fry for 3 minutes, pour in the water and continue to fry for 1 minute, add the sweet noodle sauce and stir fry with a shovel until it is even, return the shredded pork to the pot, sprinkle with You can add MSG.
Loofah meat slices
Material: Loofah, dried pork belly, chili, garlic, cooking wine, salt and pepper, June fresh, premium soy sauce
practice:
Cut the pork belly into thin slices, peel the loofah and cut into hob blocks.
Put an appropriate amount of oil in a hot pot, add minced chili and garlic and saute until fragrant, turn to medium heat.
Pour in the pork belly and stir fry evenly, then pour in the cooking wine.
After the pork belly is simmered, pour in the soy sauce and pepper and stir-fry evenly.
Add the loofah and stir fry until softened, add salt and stir well before serving
Wine steamed clams
Ingredients: 500g clams, half a bowl of rice wine, appropriate amount of minced ginger, 1 small piece of butter, appropriate amount of salt, appropriate amount of soy sauce
To do this, let the clams spit sand in light salt water.
Pour a little olive oil into a hot pan and saute the minced garlic and onion until fragrant.
Then add the clams and rice wine and stir fry until the clams are completely open.
Add a small piece of butter and a little soy sauce to taste, and turn off the heat after the butter has melted.
Indulge in this easy and delicious recipe for steamed clams in wine.
Roasted Pomfret with Radish
Practice: Clean the pomfret, use a flower knife on both sides, add salt, cooking wine and ginger slices to marinate for a while; slice the white radish (as thin as possible); slice the onion, ginger and garlic, dice the red pepper and chives; coat the pomfret evenly Appropriate amount of dry flour, shake off excess flour before adding it to the pot;
Fry the pomfret with an appropriate amount of cooking oil until golden on both sides; set up a wok and sauté the shallots, ginger and garlic slices until fragrant;
Add pomfret and radish slices, and add soy sauce at the same time; add cooking wine, shake the wok to distribute the seasoning evenly; add sugar and chicken essence, shake evenly;
Add boiling water, slightly cover the ingredients, after the fire is boiled, simmer on low heat until the fish is cooked; thicken it with an appropriate amount of water starch; sprinkle with diced chives and red pepper, and that’s it.