46 home-cooked dishes are recommended, and the selected good tastes continue to satisfy your taste buds. It is worth trying
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!
Pearl balls
Wash the glutinous rice in advance, soak it overnight, remove and drain;
Add salt, soy sauce, cooking wine, oil, starch, and quail eggs to the pork filling and whip it in one direction. Add onion ginger, lotus root and mix well;
Roll the meat into balls;
Wrap the meat balls with a layer of glutinous rice;
Put the pearl Yuanzi into the pot and steam it with water. After the water is boiled, continue to steam for about 10 minutes.
Scallion noodles
Ingredients: 500g noodles, 1 onion, oil, sesame oil, salt, shallot
practice:
Cut the shallots into sections, shred the onions; mix oyster sauce, extremely fresh, water, salt, sugar, and sesame oil into juice, pour into a pot and boil for later use.
Put water in the pot, add salt and oil to boil, add noodles, add half a bowl of cold water after boiling, and boil again; put the cooked noodles in a cool boiled medium to cool.
Take the oil out of the pan, add the onion and fry until fragrant, add the shallots and stir-fry over a low heat, so that the aroma of the onion is integrated into the oil. Stir in the noodles, drizzle with the good juice, mix well and eat.
Fish-flavored shredded pork rice
Ingredients Plum meat, black fungus, carrots, garlic moss, Pixian bean paste, rice, chives, light soy sauce, rice vinegar, sugar, white pepper, salt, starch, ginger, garlic, cooking wine
Practice 1. Soak the black fungus in warm water for 2-4 hours, and wash it after soaking
Wash the rice and steam it in a rice cooker
Shred pork plum, add 1 gram salt, 1 teaspoon cooking wine, a little white pepper, 1 teaspoon starch, and 1 tablespoon water
Grab the paste with your hands and add a few drops of cooking oil to marinate for 5 minutes
Garlic moss cut into sections, carrots shredded, fungus shredded
Diced shallots, minced ginger and garlic
Add 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar and 3 tablespoons of sugar to a small bowl
Add an appropriate amount of water, half of the shallots, and 1 teaspoon of starch
1 teaspoon of chicken essence and mix evenly for later use
Heat the oil in a hot pan, heat it to 40-50% hot, add the shredded pork (do not turn it first to avoid the paste)
About 11.10 seconds, add diced shallots, half of ginger and minced garlic, cook in cooking wine and stir well
After the shredded pork turns pink and white, take out the shredded pork for later use
Add oil to the original pot and add Pixian Douban Sauce over low heat
After frying the red oil, add half of the ginger and minced garlic and stir fry until fragrant, add the vegetables and stir well, add the shredded pork and stir fry for about 1 minute
Pour the juice into the bowl and collect the juice evenly, then put it out of the pot, put in the rice, pour over the fish-flavored shredded pork and eat it
Eggplant with roasted peppers
Materials: 8 green peppers, 2 millet peppers, 2 eggplants, 2 garlic (cut into fine particles), balsamic vinegar, sesame oil, soy sauce, rattan pepper oil, salt, monosodium glutamate.
practice:
Wash the eggplants, cut them into strips, and steam them on a steamer. Green peppers and millet peppers are roasted on the fire (in the shape of a pot) and cut into fine particles.
Put the eggplant on a plate, cover the green peppers and millet peppers on the eggplant,
Add garlic, salt, balsamic vinegar, sesame oil, light soy sauce, rattan pepper oil, and monosodium glutamate.
Drizzle with hot oil
Fried lettuce with black fungus
Ingredients: 1 lettuce, a small handful of water-fat fungus, salt, 3 spicy millet
practice:
Remove the umbrella handle from the mushrooms, cut into pieces, dice the lettuce, dice the bell pepper, and slice the ginger.
Boil a pot of hot water, a proper amount of oil, blanch the mushrooms in water, remove and cool, and control the moisture.
Heat the pot, pour in some oil, fry minced ginger until fragrant, pour in diced lettuce and shiitake mushrooms, stir-fry quickly for about 2-3 minutes, add vegetarian oyster sauce.
Sprinkle in diced sweet red pepper, add appropriate amount of salt, and cook quickly.
Fried Green Peppers with Fried Tofu
Ingredients: oily tofu; green pepper; oil; salt;
Practice: 1. Wash the oily tofu with hot water and shred it.
Wash and shred green peppers for later use.
Put an appropriate amount of oil in the pot. After the oil is hot, add the minced green onion and ginger to fry for a while, then pour in the green peppers and stir-fry for 2 minutes; then pour in the ready-to-use oil tofu and stir fry.
Add salt and stir fry for a few times, then add a little water and simmer for 1 to 2 minutes.
preserved egg tofu
｜Ingredients｜ 1 piece of lactone tofu, 2 pine eggs, 3 spoons of light soy sauce, 1 gram of salt, 2 red peppers, appropriate amount of sesame oil, appropriate amount of minced ginger
｜How to do it｜ 1. Cut the lactone tofu into pieces, cut the Songhua egg into pieces and put them together.
Cut the red pepper into small pieces and add it to the preserved egg tofu together with the minced ginger.
Pour in 3 tablespoons of soy sauce, 1 gram of salt and appropriate amount of sesame oil. Mix well when eating.
Stir-fried Dried Leeks
Ingredients Dried fragrant, leek, oil, salt, onion, pepper, light soy sauce, pepper, sesame oil
Practice 1. Cut the leeks into inch sections, cut the fragrant dry into thin strips, and cut the onion into half circles.
Put pepper and onion into the pan
Put in the dried fragrant and stir fry, add an appropriate amount of water
4, appropriate amount of soy sauce, put a little pepper
Add the chives and stir fry evenly
Drizzle with a little sesame oil to taste
Farmhouse stir fry
Ingredients: potato, carrot, soybean sprouts, celery, king oyster mushroom, salt, soy sauce, chicken essence, dried chili, balsamic vinegar, blended oil, Yuanzhen sugar, sesame oil.
Practice 1. Peel and shred potatoes, carrots, celery, and king oyster mushrooms are washed and shredded.
Boil water in a pot, add a little salt, blanch the celery and let it cool for later use.
Put in soy bean sprouts and blanch and let it cool down for later use.
Put in the king oyster mushroom and blanch and let it cool down for later use.
Pour oil into the wok and sauté onion, ginger, garlic and dried chili.
Pour in potatoes and carrots and stir fry for a while, add soy sauce and salt.
Add a little sugar and stir fry evenly. Add the other ingredients and stir fry evenly.
Add a little chicken essence, pour in balsamic vinegar and stir-fry evenly, finally pour in a little sesame oil and stir-fry evenly and turn off the heat.
Salad with watermelon
Ingredients: 8 water bamboo shoots about 300 grams, 2 garlic heads, 1 teaspoon chopped pepper sauce, salt, sugar, sesame oil, monosodium glutamate,
practice:
Peel off the green on top of the water bamboo and wash it
Steam in a steamer for 20 minutes or put it on top and steam until the rice is cooked
Cut the steamed zucchini into thin strips
Add salt, sugar, chopped pepper sauce, sesame oil, monosodium glutamate, mix well, and put on a plate
Celery
Ingredients: 1 celery, 1 dried lily, appropriate amount of peanut oil, appropriate amount of salt, a little chicken essence, two shallots, two cloves of garlic
practice:
Wash the dried lily and soak it in hot water for more than 30 minutes, so that it is easier to cook later.
After soaking the lily, wash the celery and green onion, cut the celery into sections, cut the scallion white into small sections, and pat the garlic open and mince.
Heat the washed pot, pour in an appropriate amount of peanut oil and boil, pour in the shallots and minced garlic and saute until fragrant.
Pour in the soaked dried lily and fry for five or six minutes.
Pour in the celery and fry for four or five minutes. Do not fry for a long time, as it will be overcooked and affect the taste.
Put in the right amount of salt and chicken essence and fry for a while, then take it out of the pot and put it on a plate.
cold three silk
Raw materials: water-fat kelp, vermicelli, carrots, salt, chicken essence, sesame oil, vinegar
practice:
Cut the kelp into sections and scald the carrots with boiling water.
Rinse the vermicelli soaked in hot water and cut into pieces.
Put the three kinds of silk together, add salt, chicken essence, sesame oil, vinegar, and stir well.
Bean sprouts mixed with gluten
Ingredients: a piece of gluten, bean sprouts, carrots, spinach, green peppers.
Ingredients: minced garlic, chives, chili oil.
- Cut the gluten into small cubes, bean sprouts and spinach leaves and blanch them in boiling water.
Sliced carrots, diced green peppers.
Put all the ingredients in a large bowl.
Take a small bowl, mix chopped shallots, minced garlic, light soy sauce, balsamic vinegar, salt, a little sugar, chicken essence, and sesame oil into the sauce.
When eating, pour the seasoning sauce on the bean sprouts gluten, mix well and eat, a very good appetizer!
Steamed Scallops with Garlic Vermicelli
Ingredients: 4 scallops, half a handful of shallots, appropriate amount of ginger, appropriate amount of garlic, 1 clove of cooking wine, appropriate amount of soy sauce, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of chicken essence, 2 grams
practice:
Clean the scallops, soak the vermicelli in warm water for 10 minutes in advance and set aside; finely chop the ginger, cut 1 clove of garlic into minced garlic, and chop the green onion; put a little oil in the pot and heat it, then turn to low heat and put in 1 /2 minced garlic saute until fragrant
Add a little salt to the sauteed minced garlic and the other half of the raw minced garlic, and mix the chicken essence for later use; cut the cleaned scallops with a knife, cut the vermicelli into small pieces, then spread them in the shells and sprinkle a little evenly fine salt
Put the cut scallop meat on the vermicelli, pour a little rice wine into each scallop evenly, and spread the adjusted minced garlic
Put a few more shredded ginger, put it into a pot of boiling water and steam it for 5 minutes, remove the shredded ginger, sprinkle a little chopped green onion one by one, pour some soy sauce, heat another pot of oil, and pour it evenly on the chopped green onion to stimulate the scent,
Onion mixed with fungus
Ingredients: 150 grams of black fungus, half onion, half bell pepper, half red pepper, 1 teaspoon Chinese pepper, 2 dried peppers, 1 gram salt, 1 teaspoon soy sauce, 1 teaspoon vinegar, 1 tablespoon vegetable oil
practice:
Wash and shred the onion and green and red peppers; blanch the fungus in boiling water
Cut the dried chilies into pieces, put them into a spoon together with the Chinese pepper, add oil, and set the fire to the aroma of the peppers.
Stir the fungus, onion, green and red pepper and the seasoning juice (salt, soy sauce, vinegar), pour in the fragrant oil, and stir well
cold tripe
Ingredients: 500 grams of tripe, 1 red pepper, 1 green onion, 1 piece of ginger, appropriate amount of aniseed, 6 grams of sesame oil, 6 grams of soy sauce, tablespoon of cooking wine, 3 grams of refined salt, 3 grams of sugar
practice:
Wash the green onions and cut them into sections; wash and slice the red peppers; wash the tripe, scald them in boiling water for 5 minutes, remove them and scrape off the grease;
Put the tripe, cooking wine, aniseed, scallions, and ginger into the boiling water, cook until the tripe is cooked, and slice into plates after cooling;
Before eating, shred the red pepper and the remaining green onion, sprinkle it on the tripe, and drizzle the soy sauce, salt, sugar, and sesame oil.
Tips: Smooth, crisp, and delicious. The tripe should not be overcooked, it will taste better if it has enough toughness.
Spicy Pork Knuckle Skin
Ingredients: 300 grams of boneless raw pig's foot skin, 10 grams of red pepper rings, 100 grams of garlic stems, and a little ginger. 5 grams of salt, 10 grams of rural rice wine, 15 grams of ginger wine, 45 grams of tea oil, 2 grams each of soy sauce and monosodium glutamate.
practice:
Cut the skin of raw pig feet into strips, marinate with rice wine, salt, monosodium glutamate and ginger wine for 15 minutes, set aside.
Put 10 grams of tea oil in the pot, and when it is 70% hot, add the raw red peppers and stir-fry for 1 minute. Set aside.
Put 30 grams of tea oil in the pot, and when it is 80% hot, add the pig's foot skin and ginger slices and stir-fry until the pig's foot skin is rolled up. Add the fried red pepper, shredded fungus, shredded garlic, and soy sauce. Quickly out of the pot, drizzle 5 grams of raw tea oil and serve.
Fried Pork with Shredded Cabbage
Ingredients: Pork Belly, Cabbage, Salt, Garlic, Sichuan Pepper, Dried Chili, Cooking Wine, Oyster Sauce, Vegetable Oil
Practice: 1. Wash the cabbage and tear it into small pieces by hand, chop the garlic, and cut the dried chili into two pieces.
Wash the pork belly and cut into thin slices
Put an appropriate amount of oil in the pot, add the pork belly and fry the oil on a small fire, add a little salt and put it out.
Leave the bottom oil in the pot, put in the peppers, garlic and Chinese prickly ash, fry on low heat until fragrant, add the cabbage, stir fry until half cooked, add the pork belly and stir fry, cook the cooking wine and oyster sauce and stir fry evenly out of the pot
Red oil yuba
Practice: 1. Slice carrots and shred green peppers.
Boil the water-fat yuba in boiling water for 1 minute and let it cool down for later use.
Put in the carrots and blanch them to cool. Set aside.
Put all the ingredients in a large bowl. Add sugar, salt, soy sauce, balsamic vinegar, sesame oil.
Add chili oil. Mix everything well
Pour in the green pepper pork liver and continue to stir fry, pour in the water starch, stir fry evenly and turn off the heat.
Steamed Tofu with Minced Pork
Practice: 1. Mince the pork, cut the tofu into pieces of uniform size and thickness, and place them on the plate to form a good-looking shape;
Add a little starch, a few drops of cooking wine, and light soy sauce to the minced meat and marinate for a few minutes;
Heat the wok, pour in the oil and cook until it is 60% hot, then add the minced meat and stir fry, add bean paste, mashed garlic, and chili to stir fry to taste;
Add a little salt and stir fry for half a minute. Note that the bean paste itself has a salty taste, so it is not advisable to add more salt;
Pour the fried minced meat into the plate, sprinkle a little chopped green onion and black fungus, and steam for 7 minutes before turning off the heat.
Bitter Gourd with Shrimp
Ingredients: 2 bitter gourds, 200 grams of fresh shrimp, 3 cloves of garlic, 20 Chinese peppercorns, cooking wine, white pepper, salt, sugar, rice vinegar to taste
practice
Remove the head and skin of the fresh shrimp, peel out the shrimp, pick out the shrimp line, and marinate with cooking wine and white pepper for ten minutes.
Blanch in boiling water, remove the color after discoloration, cool the water, remove and drain, and cut the bitter gourd in half.
Use a spoon to scoop out the inner flesh, cut into thin slices, blanch in boiling water for a while, remove and cool.
Smash the garlic and mince it. After blanching, mix the shrimp, bitter gourd and minced garlic. Add salt, sugar and rice vinegar and mix well.
Heat up the vegetable oil pan, fry the peppercorns on low heat, remove the peppercorns, pour the peppercorn oil on the mixed bitter gourd and shrimps while it is still hot, and mix well.
poplar nectar
/ Ingredients/ Mango 500g, coconut milk 200ml, sago 100g, whipped cream 100ml, grapefruit 1/4, white sugar 20g
/steps/ 1) Prepare all the ingredients.
Dice the mango, 1/3 of the pulp is used for decoration, and 2/3 of the pulp is used as pulp.
Mix 2/3 of the mango pulp with coconut milk, whipped cream and sugar, put it in a blender and blend it into coconut milk and mango pulp, and put it in the refrigerator to refrigerate for later use.
Boil water in a pot, add sago and cook for 1 minute, cover and simmer for 20 minutes.
Peel off the grapefruit and put it in the refrigerator for later use.
Take out the stewed sago and let it cool down. At this time, there are novice points in the middle of the sago.
Boil another pot of water. After the water boils, put in the supercooled sago, and continue to cook until the sago is almost completely transparent, and it can be drained and cooled.
Take out the mango coconut milk and mix it with the sago.
Stir well, put it into a cup, and add diced mango and shredded grapefruit to decorate.
Scallop Porridge
Ingredients: rice, scallops, shrimp, peanut oil, salt, green onion, pepper
practice:
Wash the scallops and soak them in warm water until soft.
After washing the rice, put it into the rice cooker together with the scallops, plug in the power supply, cover the lid, and press the switch.
When the porridge in the pot is cooked until 9 mature, open the lid and put in the seafood, season with salt, unplug the power, and use the residual heat in the pot to make the shrimp cooked.
Sprinkle with chopped green onion and pepper when serving.
tiger pole chicken
Main ingredients: 2 chicken thighs, 20 red peppers, 1 steamed bun, 3 green peppers, 3 ml of light soy sauce, 3 ml of dark soy sauce, 5 ml of white wine, 1 head of garlic, a little ginger, 10 grams of peppercorns, 2 star anise , 4 grams of fuel consumption.
practice
Cut the red pepper in half, slice the garlic, save a few minced garlic.
Put oil in a pot, add Chinese prickly ash, star anise, ginger, garlic slices, red pepper, and saute slowly until fragrant.
Pour in the chicken pieces and stir-fry evenly. Stir-fry on high heat until the chicken turns white and firm.
Add light soy sauce, dark soy sauce, oyster sauce and white wine respectively; change to medium heat and stir-fry for 5 minutes, add a little salt and sugar to taste.
Pour in hot water that has not covered the chicken pieces and simmer for 30 minutes.
While the chicken is stewing, cut the steamed buns into thick strips.
Put oil in a small pot. When the oil is hot, fry the steamed buns until golden brown.
Remove the fried steamed buns and put them on kitchen paper to absorb excess oil, which is healthier.
Then put the fried steamed buns on one end of the plate.
When the best time is up, collect the juice over high heat, add green peppers and minced garlic, and stir fry evenly.
Transfer the chicken pieces to the other side of the plate and serve.
Scallion noodles
Ingredients: Fresh noodles, cucumber, chives
Method: 1. Cook the noodles and put them in cold water for later use
Heat oil in the pot, add chopped green onion, fry on low heat until the onion turns yellow, remove it before it becomes mushy
Pour the shallot oil into the noodles, add shredded cucumber, soy sauce, vinegar, salt, sesame oil, sesame and mix well
Yunnan Bridge Noodles
Thick soup ingredients: 300g spare ribs, 1/2 fresh chicken, 1/2 fresh duck, 100g Yunnan ham, 1 piece of old ginger (50g), 2 teaspoons (10g) of salt.
Rice noodle ingredients (1 large bowl): 200g cooked rice noodles, 80g fresh grass carp, 80g fresh pork tenderloin, 1 quail egg, 30g chives, 30g chives, 30g mustard, 30g mung bean sprouts, 1 teaspoon (5g) salt, white pepper Powder 1/2 tsp (3g).
Soup recipe:
Wash spare ribs, fresh chicken and fresh duck, cut them into large pieces, put them in boiling water, roll off the blood, remove and rinse.
Put the chopped ginger and Yunnan ham into a pressure cooker (or large casserole), and add about 4-5 times the water of the solid material. Boil on high heat first, then turn to low heat and simmer for more than 60 minutes.
Add salt, and finally the finished thick soup should be thick and white with a layer of clear oil floating on the surface.
Rice noodle practice:
Cut fresh grass carp meat and fresh tenderloin into very thin slices for use (to prevent the surface from drying out, you can size it first and cover it with plastic wrap).
Pour the boiling thick soup into a large bowl that is kept warm, add fresh fish slices, fresh tenderloin slices, mung bean sprouts, mustard and leeks in turn, put in raw quail eggs, and add salt and white pepper.
After standing for 2 minutes, add the rice noodles scalded in boiling water and sprinkle with chopped chives.
Braised two fresh
Ingredients: carrots, king oyster mushrooms, shallots, garlic
Seasoning: soy sauce, sugar, salt, oyster sauce, cooking oil
practice:
Prepare all kinds of materials.
Cut carrots and king oyster mushrooms into hob pieces.
Boil water in a pot, add a little salt when simmering.
Pour oil in a small frying pan, fry chopped garlic until fragrant, add carrots and king oyster mushrooms, and fry until fragrant.
Turn over in the middle.
Prepare a seasoning, mix together with soy sauce and oyster sauce.
Pour into the pan where the vegetables have been cooked, cover and simmer.
Boil it thoroughly.
Add chopped shallots to the pan.
Stir-fried Pork Belly with String Beans
Material: 250 grams of green beans; 200 grams of pork; 5 cloves of garlic; 1 fennel; appropriate amount of soy sauce; a little oil; appropriate amount of salt;
practice
The raw materials are basically these, an octagon forgot to shoot
Bring the water to a boil. After the water boils, put the long beans in low heat and cook for 2 minutes.
Put a little oil in the pot, stir fry the pork belly, you don't need to put too much oil, because the pork belly will produce oil
After the oil of the pork belly turns yellow, add the garlic cloves, ginger, star anise and long beans to the drain and continue to fry for a while until the bean skin is wrinkled.
Finally, add a little water, soy sauce and salt, the operation is complete
Fried Pork with Yam
Materials: yam, lean pork, onion, ginger, garlic, soy sauce, pepper, water starch, salt, oil.
practice:
Chopped shallots, ginger and garlic, thinly sliced lean pork, peeled yam and cut into thick strips, blanch in boiling water to remove the drain;
Heat the oil, pour in the oil, add onion, ginger and garlic until fragrant, pour in the meat, fry until discolored.
Cook with a little soy sauce, stir fry and color, sprinkle with a little pepper, mix well, and finally drizzle with water and starch to thicken and collect the juice.
Eggplant with Tomato
Ingredients Round eggplant; tomato; salt; olive oil; pepper; onion; ginger; garlic; soy sauce;
Practice 1. Cut the diced tomatoes into thin slices, peel the eggplants and cut them into large pieces, chop the onions, minced garlic, minced ginger, and marinate the eggplants with salt first.
Add oil in the pot, the amount of oil is a little more, the oiliness of eggplant is higher, and the oil will come out after cooking. Pour the oil into the peppers, wait until the peppers smell and remove
Add eggplant and stir fry. The process will be longer. Sauté slowly until the eggplant is soft. This should not be rushed, that is, you must stir the water in the eggplant.
Sauté until the eggplant stirs the oil it just sucked in, then let it out for use. Put a little oil in the pan, don't use too much, add the shallots, fry and fragrant
Put in the tomatoes and stir fry, pour in the soy sauce, soy sauce and sugar, then pour in the eggplant and continue to fry
Until the tomato soup coats the eggplant, then add minced garlic, pour the starch into the water to thicken, then remove from the pot
Tea Tree Mushroom Fried Beans
Ingredients: 180g beans, 100g tea tree mushroom, 15g red pepper, pinch of garlic, salt per serving, soy sauce, galore chicken powder, water starch
Practice: 1. Wash the shiitake mushrooms and beans, wash the chopped garlic, chop the garlic, then wash and chop the red pepper.
Add oil to the hot pot and pour in Agrocybe aegerita at 60% heat.
Pour in the mung beans again and grease for 1 minute, until cooked and set aside.
Leave the bottom oil in the pan, add the garlic and stir fry, pour in the tea tree mushrooms and beans and stir well.
Add soy sauce, salt, chicken powder, stir fry and season, add a little water starch to taste.
Pour in the chopped red pepper, stir fry and serve immediately.
Tofu skin wrapped meat
Ingredients : 8 pieces of tofu skin (or yuba), 200 grams of minced meat, a little ginger and garlic, 2 spoons of starch, 1 spoon of oyster sauce, 1 spoon of cooking wine, 1 gram of pepper, 2 spoons of old soy sauce, a bowl of fresh water, a little salt
practice:
Put the oyster sauce pepper, minced ginger and minced garlic into the minced meat, add the starch and stir in one direction.
Buy back the bean curd skin (yuba skin), slightly soaked and softened.
Take the yuba skin about 20cm long, put an appropriate amount of meat filling, and roll it up like a spring roll.
All rolled up and shut up.
Put an appropriate amount of cooking oil in the hot pot, wrap the meat in the tofu skin, and fry until golden on both sides. Do not use too much force.
Finally, boil the soy sauce and water for 10 minutes, then add salt and remove from the pot.
Spicy Fried Lamb
Ingredients: a piece of cooked lamb; appropriate amount of green pepper and onion; appropriate amount of onion, ginger and garlic; pepper, chopped pepper sauce, salt, cooking wine, pepper, soy sauce and sesame oil
Practice 1. Chop green peppers, onions and lamb chops.
Put a little oil in the pan, fry the onion and green pepper for a while
Reserve the base oil and fry the Sichuan pepper, chop the onion, garlic and minced garlic
Put in chopped chili sauce, fry red oil, add belly silk, add cooking wine, salt, pepper and a little soy sauce
Add green pepper and onion, stir fry. It is best to add some sesame oil to the pan.
Special Pan Chicken
Ingredients : Chicken, green and red peppers, cooking wine, star anise, cinnamon, bay leaves, dried peppers, peppers, onions, ginger, soy sauce, soy sauce, sugar, ketchup, lemon juice, salt, pepper
Practice: 1. Wash the chicken, chop it into pieces, put it in a pot of boiling water for cooking wine, boil the water and drain;
Oil the hot pot, add star anise, cinnamon, bay leaf, dried chili, pepper, green onion and ginger;
Add chicken pieces, fry for 3 minutes, then add soy sauce, soy sauce and sugar until coloured;
Add boiling water, do not boil the chicken pieces, add tomato sauce, lemon juice, cover the pot and turn to low heat for 20 minutes, then add green and red pepper, salt, pepper and use fire to collect the juice.
Thousands of Fried Pork
Material: 200g pork; 200g thousand pieces (tofu skin); 1 green pepper; 1 colorful pepper (red); 1 colorful pepper (yellow); appropriate amount of sugar; dark soy sauce; light soy sauce; starch;
practice:
Shred the pork, put it in a small bowl, and use dry starch to spread it evenly. Thousands, green peppers, and bell peppers are also shredded for use.
Heat the oil to 7 or 8% heat, and fry the pan with green onions and dried chili. Then put the pork in the pot and quickly stir-fry it. When it is almost half cooked, add an appropriate amount of spicy fermented bean sauce and dark soy sauce. After stirring quickly, put the meat on a plate.
Quickly fry the thousand pieces with the remaining oil in the pot, then pour the meat back, add green peppers and bell peppers, add sugar, light soy sauce, and a little salt to taste, quickly stir fry evenly, and you can serve.
Sixtieth Vermicelli Hot Pot
Ingredients: sixtie, vermicelli, oyster mushroom, frozen tofu, light soy sauce, dark soy sauce, oyster sauce, vinegar, sugar, minced ginger, minced garlic, minced green onion, white sesame seeds.
practice:
Put the frozen tofu on the bottom of the pot, cover with a layer of washed and torn oyster mushrooms, and place the soaked vermicelli.
Boil water in a pot, blanch the spit washed sixty-nine to the opening, quickly remove it, and spread it on the vermicelli.
Filter out 180 grams of sixty-nine water, add light soy sauce, dark soy sauce, vinegar, and sugar, mix thoroughly, and pour into the casserole. If you like spicy, you can add a spoonful of chili sauce to the pot.
Sprinkle with minced ginger and minced garlic, boil over medium heat for 8-10 minutes, sprinkle with minced green onion and white sesame seeds, and serve.
Dried beans
Ingredients: 400 grams of lentils, 150 grams of minced meat Seasoning: 4 dried peppers, 1 tablespoon of dark soy sauce, appropriate amount of minced mustard, pepper, garlic, salt and monosodium glutamate
practice:
Tear off the old tendons from both ends of the lentils, break into two sections, wash and dry.
Heat up 250 grams of oil, add in the lentils, fry until the skin of the lentils is wrinkled, remove the oil with a fence.
Heat another pot and sauté minced meat, dried chili, pepper, mustard and garlic with 1 tablespoon of oil.
Pour in the dark soy sauce and lentils and stir fry. When the lentils are fully cooked, turn off the heat, add salt and monosodium glutamate, and stir well.
vegetable salad
Ingredients: half a potato, 1 tomato, 1 cucumber, 2 eggs, 1 stalk lettuce, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of olive oil, appropriate amount of salt, appropriate amount of chicken essence
practice:
Eggs, potatoes are washed and steamed
Wash the cucumber and cut it into slices, add a small amount of salt to marinate for a while
Peel the tomatoes and cut them into slices
After the potatoes are cooked, peel and cut into slices
Add in soy sauce, vinegar, olive oil, salt, chicken essence and mix well
Lettuce Bacon Mushroom Rape
Ingredients: mushrooms, rapeseed, bacon, onion ginger, salt, soy sauce
Practice: 1. Wash the mushrooms and rapeseed, cut the mushrooms into thick slices, slice the bacon, and chop the onion and ginger for later use.
Blanch the sliced shiitake mushrooms in boiling water for one minute and remove them to control the moisture.
Heat the wok, add Jiusan corn germ oil, stir fry the bacon slices when the oil is hot.
When the edges of the bacon are soggy, add the shallots and ginger to saute until fragrant, then add the rapeseed and stir-fry.
When the rapeseed is wilted, add the mushroom slices that control the dryness and continue to stir fry.
Add an appropriate amount of salt, then add an appropriate amount of soy sauce, stir fry evenly, and then serve.
Braised vermicelli with cabbage and pork
Ingredients: 200 grams of cabbage; 100 grams of sweet potato vermicelli; 200 grams of pork belly; 5 grams of soy sauce; 2 grams of ginger; 2 grams of pepper; 5 grams of chives; oil and salt
practice
First, soak the sweet potato vermicelli in hot water ♨️, slice the cabbage, slice the pork belly, and cut the sweet potato vermicelli not too short. chopped chives,
Add oil and sprinkle with shredded ginger for fragrance, add pork belly, stir-fry with a little cooking wine and cook for a few minutes.
Then add the cabbage and stir-fry, at this time pour some light soy sauce to color. After frying for seven ripe, add sweet potatoes
When it is almost cooked, add the shallots, salt, and pepper.
It's ready to cook!
Vermicelli with Spinach
Ingredients: 900 grams of spinach, 1 small handful of vermicelli, half a red pepper, 12 almonds, a little oyster sauce, a little sesame oil, appropriate amount of salad oil, 4 grams of salt
practice:
Cut the roots of the spinach, clean them, and cut them into sections; soak the vermicelli in cold water to soften; boil a large pot of water, add the spinach after the water boils, add oil and salt, boil the water again, pick it up and put it in the prepared in cold water
The water that has been scalded with spinach continues to be used to scald the vermicelli
Pick up the boiled vermicelli and spinach, drain the water, put them in a large bowl, pour in sesame oil, add oyster sauce, mix well with chopsticks, sprinkle with red pepper and chopped almonds to decorate
Peppered Eggs
Ingredients: 2 preserved eggs, green peppers, red peppers, light soy sauce, dark soy sauce, salt, white vinegar, sesame oil
practice:
Cut the preserved egg into flaps and place on a plate
Chop the green and red peppers, fry them in the pan, add salt, oyster sauce, light soy sauce, a little dark soy sauce, with a little color
If you like spicy, add some chili oil, put the chili out of the pan, and spread it on the egg
Dried Pleurotus Mushrooms
Practice: 1. Wash and slice the king oyster mushroom, wash and shred the onion.
Add a tablespoon of olive oil to a non-stick frying pan, and fry the king oyster mushroom slices on both sides until slightly yellow.
Pour the onion into the non-stick pan, stir-fry until fragrant, add the king oyster mushroom slices and stir-fry together.
Add salt, soy sauce and pepper to taste and stir well.
Stir-fried Zhaojun Beans with Parsley and Pig Ears
Ingredients: Zhaojun beans, cooked pig ear strips, parsley segments, a little red pepper strips, salt, monosodium glutamate, chicken essence, Lee Kum Kee stir-fry sauce, two soups, and an appropriate amount of raw oil.
practice:
Put Zhaojun beans in water, soak them for 6 hours, take them out and put them in a pressure cooker, add two soups and season them, then press the heat for 15 minutes. When the Zhaojun beans are soft and delicious, take them out and control the water for later use.
Heat the oil in a wok, saute the pork ear strips until fragrant, then add the parsley segments and Zhaojun beans and stir fry. After pouring in the Lee Kum Kee stir-fry sauce and adding the chicken essence, add the red pepper strips and stir well. Plate up.
healthy sauerkraut
Ingredients: 1 cabbage, 1 onion, 1 small bowl of juice, 1 small bowl of white vinegar, half a bowl of cooking wine, salt
practice:
Wash the cabbage and shred it; wash the onion and shred it.
Put an appropriate amount of oil in the pot, add the onion and stir-fry until fragrant, remove the onion and set aside; put the cabbage into the pot, add an appropriate amount of salt, and stir fry.
Put half a bowl of white vinegar, slowly drain the white vinegar, put in half a bowl of cooking wine, then add half a bowl of white vinegar, the soup is dried again, pour in 1 small bowl of juice, dry the soup again, and let it cool Then put it in the refrigerator and take it as you go.
Three Cup Chicken with Spring Bamboo Shoots
Ingredients Chicken wings 300g 2 spring bamboo shoots, half a bowl of rice wine, old soy sauce, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of rock sugar, 1 small handful of nine-layer tower, appropriate amount of ginger, appropriate amount of garlic
Practice 1. Wash the chicken wings, and peel off the shell of the spring bamboo shoots for later use;
Pour 6 tablespoons of rice wine, 1 tablespoon of light soy sauce and 1 tablespoon of dark soy sauce into three cups respectively;
Cut off the fat on the edge of the chicken wings, cut them in half, and cut the spring bamboo shoots into pieces;
Boil the water in the pot, pour in the bamboo shoots and blanch water, cook for 2 minutes, remove and drain for later use;
Heat the pot, pour in 1 tablespoon of cooking oil, add ginger slices when the oil is warm and saute until fragrant, turn to high heat and add chicken wings and stir-fry until the skin is tightened and the edges are slightly browned;
Pour in the spring bamboo shoots that have been blanched in water, stir-fry through high heat, pour in the prepared rice wine, dark soy sauce, light soy sauce, and add rock sugar;
Bring to a boil over high heat, turn to low heat and simmer for 10 minutes, open the lid and turn to high heat to collect the thick soup, and pour sesame oil along the side of the pot;
Put the nine-story tower into the pot, stir fry for a few times, and turn off the heat.