A selection of 34 dishes to share, the taste of home cooking, make a few dishes every day for your family to taste
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, unusual charm. Eating is a kind of happiness, taste is a kind of fun, 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!
Tofu with preserved egg
Add a pinch of salt to the boiling water and soak the soft tofu for 5 to 10 minutes.
Wash millet peppers, garlic and green onions, and preserved eggs.
Cut the millet pepper into knots, cut the garlic into pieces, cut the chopped green onion, and cut the preserved egg into pieces. (Sorry, the preserved egg is a bit ugly this time.)
Remove the tender tofu from the water and cut into small pieces.
Add soft tofu as shown in the picture, and place preserved eggs.
Take a clean bowl, add garlic granules, millet pepper knots, sesame oil, soy sauce, balsamic vinegar, sugar, pepper, salt, chili oil and mix thoroughly.
Pour over tofu and preserved eggs, and sprinkle with chopped green onion.
Mix well and serve.
Chili Scrambled Eggs
Prepare the chilli egg tempeh for later use
Remove the stems and seeds of the peppers, wash them, drain the water, put them on the cutting board, and chop them.
Beat the eggs in a bowl, add a little salt, and stir well with a spoonful of cooking wine.
Heat some oil in a pan, add the eggs and fry until solidified.
Use a spatula to break the eggs into small pieces and set aside.
Add chili and tempeh and stir fry
Add salt and stir fry
Add the eggs and stir fry together. Finally, add the soy sauce, stir well, and serve.
Fat but not greasy braised pork
Wash the pork belly and cut it into mahjong-sized pieces for later use; cut the green onion into strips and dice a little for later use; slice the ginger for later use.
Remove the floating end of the pork belly and set aside.
Heat a little oil in a pan, add rock sugar, fry until melted, then pour in the water-flying pork belly and stir-fry until it turns sugary (the main color of braised pork is not the color of soy sauce, but the color of sugar)
Fry the sugar and pour in water. The water should cover the meat by 80%. Put in the prepared shallots, ginger, cooking wine, light soy sauce, and dark soy sauce. Cover the pot until it boils.
Pour the pork belly into the rice cooker and cook for 45 minutes. (Because there is no casserole in the dormitory of the editor, a rice cooker is used instead. Babies who have a casserole at home can use a casserole, and the meat will be more delicious)
Pour the rice cooker into the frying pan and stir fry to collect the juice!
Loading. Sprinkle with diced chopped green onion, and a braised pork with full color and aroma is good.
Pickled Beef
Ingredients: 300 grams of beef, 150 grams of sauerkraut, appropriate amount of onion, ginger, garlic, parsley, one egg white, half a small bowl of beer, a little soy sauce, a little salt, and half a red pepper;
practice
Wash the beef and cut it into thin slices; the beef should be cut horizontally, and the long fibers are cut into sections, so that the fried beef tastes tender;
Put a little salt in the beef slices for seasoning; add egg white to make the beef more tender; pour in beer, the enzymes in the beer can decompose the protein, which can increase the freshness of the beef; add a little soy sauce to color the role of;
Mix the beef slices with an appropriate amount of onion, ginger, garlic and parsley, egg white of an egg, half a small bowl of beer, soy sauce and salt, and marinate for at least 15 minutes. When marinating, shred the onion and ginger, slice the garlic cloves, and shred the red pepper;
Pour oil in the pot, the amount of oil should be slightly more, so that the beef that is smooth-fried will be fresh and tender; the oil will be 70% hot, and the beef slices will be quickly fried in the pot;
During the frying process, some water in the beef will be fried. After frying the beef slices until the color changes, pour out the fried soup and put the beef in a bowl;
Put a little base oil in the pot, sauté the onion, ginger and garlic until fragrant; pour in the sauerkraut; stir fry evenly, and stir-fry the sauerkraut; pour in the beef and red pepper;
Appetizer Mushroom Chicken Soup
Ingredients: Chicken, Shiitake Mushrooms, Drumstick Mushrooms, Red Peppers, Small Tomatoes, Onions, Green Onions, Lemon Juice, Spices, Condiments
Practice: 1. Clean the chicken and cut it into pieces. Wash shiitake mushrooms, chicken leg mushrooms, etc., cut red pepper, green onion, onion, small tomato slices
- Put the cleaned ingredients into the pot, add spices, add water and cook for about an hour, and finally add salt to taste.
Fried Broad Beans with Garlic
Ingredients: 300g of garlic, 100g of peeled broad beans, 80g of red and sweet peppers, appropriate amount of salt, appropriate amount of garlic, appropriate amount of starch
practice:
Cut the garlic into sections, peel off the outer coat of the broad beans, blanch them in boiling water, remove and drain the water for later use;
Chop the garlic and cut the red bell pepper into diamond-shaped pieces for later use;
Put a little oil in the pot, put the garlic rice and sweet pepper in the pot and saute until fragrant;
After sauteing the accessories, put in the simmered garlic and broad beans, stir fry for a few times over high heat, and add an appropriate amount of salt;
When it is out of the pot, pour in an appropriate amount of wet starch and mix well.
Dried Chicken Nuggets
Ingredients: 500 grams of bone-in chicken pieces, 100 grams of peppers.
Seasoning: 5 grams of ginger slices, 100 pieces of broth. 10 grams of cooking wine, 4 grams of salt, 3 grams of monosodium glutamate, 8 grams of soy sauce, and appropriate amount of salad oil.
practice:
Wash the chicken pieces, drain the water, drizzle the oil, and cut the peppers into sections with an oblique knife.
Add oil to the pot, stir fragrant ginger slices, add broth, boil the chicken pieces, cook the cooking wine, season with salt, monosodium glutamate, and soy sauce, collect the juice, add the pepper segments, and serve on a plate.
big bone broth
Material: 1-2 tube bones, 3 red dates, 5 grams of wolfberry, appropriate amount of cooking wine, 3 slices of ginger, appropriate amount of salt
Practice steps:
Wash the bones and chop them into large pieces, put them in a cold water pot, add an appropriate amount of cooking wine and bring to a boil, take out and wash off the foam repeatedly for later use;
Put the washed bones into the casserole, add ginger slices, pitted red dates and appropriate amount of water, bring to a boil, turn to low heat, cover the pot and simmer for about 1 hour; add wolfberry and a little salt and simmer for 5 minutes.
Roast Beef with Paprika
Ingredients: Green and red peppers, soy sauce, sesame oil, black pepper juice, 500 grams of beef
practice
Green and red peppers, ginger, garlic, washed and cut for later use.
Cut the beef thinly and pat loose with a knife, a little soy sauce, a little ingot powder, a little sesame oil, and black pepper juice and stir well. It is best to prepare it at noon and fry it at night.
Heat the ginger slices and garlic in the oil pan, stir fry the beef for three or four minutes, heat the plate, fry the green and red peppers, add a little salt and chicken essence and a little water. After the green and red peppers are cooked, put the beef in the next pot quickly. Stir fry a few times, sprinkle with black pepper and serve.
tomato beef
Ingredients: 400 grams of beef, 2 tomatoes, 1 onion, 3 cloves of garlic, 1/2 teaspoon salt, 2 cups water, 1 small piece of butter, 1/3 teaspoon black pepper
practice
Cut the beef into large pieces, cut the onion into small pieces, cut the tomatoes into pieces, and pat the garlic
Put the pot on medium heat and pour in the butter to melt
Pour in the chopped onion and the butter is completely melted, stir fry until fragrant
Pour in the beef cubes and stir fry
until the beef changes color, add chopped black pepper and salt
Pour in two cups of hot water, turn to low heat and cover and simmer slowly. You can simmer slowly if you have time, or you can turn to a pressure cooker or an electric stew pot and simmer until the beef is cooked.
Pour in the tomatoes and turn on the fire first
Open the pot and turn to low heat, stew the tomatoes completely and dissolve in the gravy. You can collect the juice or leave more juice according to your own preferences.
This tomato stewed beef can be used for bibimbap and noodles. The soup is sour and fragrant, and the meat is delicious. Especially the tomato has a very good effect of nourishing blood and nourishing the face. The beef is more delicious and tender because it absorbs the taste of the tomatoes.
Minced Squash
Material: 300g pumpkin, 90g pork belly, accessories, garlic, a few chopped green onions, a little wolfberry, a little salt, an appropriate amount of soy sauce, an appropriate amount of starch, an appropriate amount
practice
Cut the pumpkin into pieces.
Ingredients: minced pork belly, marinate with salt, starch and soy sauce; minced garlic, chopped green onion, wolfberry.
First fry the pumpkin until fragrant and cook it on a plate.
Then fry the minced meat.
Stir fry the water starch prepared with soy sauce.
Finally, add chopped green onion and shovel to the stewed pumpkin plate.
Add a few wolfberry fruit soaked in warm water.
Grilled Tofu with Pork Liver
Ingredients: pork liver, tofu, edible oil, bean paste, water starch, soy sauce, onion, ginger, pepper powder, pepper powder, chicken essence, cooking wine
practice:
Soak the pork liver in cold water for more than 30 minutes and cut into pieces.
Cut the tofu into pieces.
Wash and mince the onion and ginger.
Heat the pan with cold oil, add 80% of the oil to the bean paste and stir fry the red oil.
Stir fry the pork liver and turn it into a hard lump.
Add cooking wine, onion and ginger and stir fry evenly.
Add soy sauce and pepper powder and stir-fry evenly, add tofu and stir-fry evenly.
Add chicken essence and stir fry evenly, add water starch and stir fry evenly over high heat to collect juice, sprinkle with pepper and serve.
Braised Konjac with Chopped Pepper and Minced Pork
Practice: 1. Chop the garlic sprouts, ginger, and garlic, and cut the konjac into small pieces for later use
Boil the water in the pot, pour in konjac, add a little salt and blanch for 1 or 2 minutes
Heat the oil in the pot, add chopped pepper and minced garlic and minced ginger to fry until fragrant, then add konjac pieces and stir fry
Add minced meat, soy sauce, sugar, five spice powder and stir fry evenly
Sprinkle garlic sprouts and a little salt to taste and serve
Scrambled Eggs with Green Peppers
Ingredients: green pepper, egg, chopped green onion, balsamic vinegar, monosodium glutamate, refined salt, etc.
practice:
First, wash the green peppers with water, remove the seeds, and cut them into filaments. Crack the eggs in a bowl and use chopsticks to break up. Put oil in a pot, heat it, pour in the egg juice, fry it well and pour it out
Pour the remaining oil into the pot, heat it up, put the chopped green onion in the pot, add the green pepper shreds, add salt and fry, when the green pepper shreds are green, add the scrambled eggs and monosodium glutamate, stir evenly , cook with balsamic vinegar and serve.
Sands Corn
Ingredients Fresh corn; duck egg yolk; corn starch; sugar; salt; sunflower oil
Practice: skillfully peel the corn kernels and corn kernels
Shape the yolk of the raw salted duck egg and take it out for later use. Remove from the steamer after steaming for about 10 minutes. Cool and crush the steamed salted egg yolk into fine powder for later use. Salted egg yolks are best not to be heated in a microwave oven, as it is easy to break the egg yolks. (You can also directly use cooked salted duck eggs, the egg yolk will be slightly fishy), two duck egg yolks for two large corns are enough, and small corns need to adjust the amount of duck egg yolks themselves, otherwise it will affect the appearance and taste of Jinsha corn
Peel the corn kernels and put them in the steamer
Pour the starch over the corn kernels while it is still hot
Coat each corn kernel evenly with starch. This is the key to making the corn kernels successfully coated with starch and fried to a crispy skin
Duck egg yolks are pressed into puree with a spoon or mud press
Put oil in a frying pan, the amount of oil is slightly more, and it is 70% hot
Corn kernels sieve off excess starch and add to the pot
When the corn kernels are sifted off the excess starch and add it to the pot, don't rush to push the corn kernels, the corn kernels are formed and then slowly turn over until slightly yellow, remove and drain the oil
Stir fry the salted duck egg yolk with the remaining oil on the wall of the wok
Stir fry the salted duck egg yolk with the remaining oil on the wall of the wok over low heat until the salted egg yolk begins to bubble, add a proper amount of salt chicken essence and sugar. (Don't add too much salt, the egg yolk itself is salty)
The duck egg yolk is slightly cooled, at this time you can adjust the amount of egg yolk
Sands corn is ready, and the sound of scooping with a spoon is so beautiful!
Crispy Balls
Ingredients: Minced meat, eggs, carrots, dried mushrooms, chives, ginger, water starch, black sesame seeds, bread crumbs, Daxi Da barbecue sauce, cooking wine, soy sauce
Practice 1. First add an appropriate amount of Daxi Da barbecue sauce, soy sauce and cooking wine to the minced meat, mix well, marinate for about 15 minutes to get the bottom taste.
Add minced ginger and scallions to the marinated minced meat, add minced carrots and dried shiitake mushrooms and mix well. Add a little water starch and stir until it is strong. Make small meatballs in turn and put them on a plate.
Knock the eggs into a bowl and mix well. Put the meatballs in the egg liquid first and coat with a layer of "pulp", then coat with a layer of bread crumbs, and then coat them in turn.
Heat oil in a pot. When the oil is hot for 5 minutes, add the small balls, fry them until cooked, remove and drain the oil, and use oil-absorbing paper to absorb the oil and serve.
sliced meat soup
Ingredients: 50 grams of dried cuttlefish, 50 grams of pork belly, 100 grams of lean meat, 1 cucumber, appropriate amount of white pepper, appropriate amount of salt, and a little ginger
practice
Soak 50 grams of dried cuttlefish in warm water for 20 minutes and soak them thoroughly;
50g pork belly slices, 100g lean meat slices, 1 cucumber shredded;
Heat oil in a hot pan, add pork belly, lean meat, ginger slices, soaked dried cuttlefish and stir until fragrant;
Add water and boil over high heat, season with a little salt, turn to low heat and simmer for 1 hour;
Add shredded cucumber and white pepper before serving.
Steamed Pork Ribs and Potatoes with Chopped Peppers
Ingredients: ribs, potatoes, ginger, garlic, scallions, chopped peppers, brown sugar, soy sauce, cornstarch
Practice 1. First chop the ribs into small pieces, wash them with water several times, then drain the water, shred the ginger, chop the garlic, and chop the scallions.
Put a little oil in the pot, put ginger, garlic, chopped green onion and chopped pepper into it to burst into fragrant aroma, add appropriate amount of brown sugar and light soy sauce to taste.
Add in pork ribs, mix well and marinate for 2 hours.
Peel the potatoes and cut them into small pieces, put them in a bowl on the bottom.
Put the marinated pork ribs on top of the potatoes, put them in a pot of boiling water, and steam them until cooked. (Steam for about 50 minutes)
After steaming, sprinkle with chopped green onion to garnish.
fried farm meat
Material: pork belly, green pepper, soy sauce, salt, garlic, cooking oil
practice:
After a little cooking oil is cooked, add the sliced pork belly.
Pour in some water, cover and cook for about 20 minutes.
Uncover the pot and fry the pork belly with oil.
Pour in the peppers and chopped garlic and stir fry together.
Add the right amount of salt and soy sauce.
After the pepper is cooked, it can be eaten from the pot.
Braised Pork with Cauliflower
Practice 1. Wash the dried cauliflower with cold water bubbles and slice the ginger.
Cut the pork belly into small pieces.
Heat up the oil in a hot wok, pour out the excess oil, add star anise, grass fruit, white kombu, ginger, stir fry.
Add cooking wine, soy sauce, pepper, salt and stir fry until fragrant.
Add dried cauliflower, add water and rock sugar and bring to a boil.
Turn to low heat, cover and simmer for about 40 minutes, add chicken essence.
Collect the soup and taste it out of the pot.
Green Bean Roasted Pork Loin
Practice 1. First put the waxed pig trotters in a pressure cooker and press them until cooked, then pour them out and chop them into small pieces.
Cook the green beans in a pot of oil and brine, remove them to control the water, and set aside.
Heat the oil in the pot, add ginger slices, garlic slices, diced green and red peppers, dried green peppercorns, etc. and fry until fragrant, then add the fresh soup and add the waxed trotters, green beans, salt, monosodium glutamate, cooking wine and chicken powder Cook until the pig's trotters are flavorful, and serve as a dish.
Spicy beef tendon
Material: 300 grams of beef tendon, sliced onion, ginger slices, aniseed, dried chili, several peppercorns, light soy sauce, cooking wine, vinegar, sesame oil, salt, sugar;
practice
Wash the beef tendon, add scallions, ginger slices, and aniseed into the pressure cooker, press for 40 minutes;
After a little cooling, take out the beef tendon and cut it into small pieces;
Heat the pot and pour in the oil, add the dried chilies and peppercorns, heat on low heat until fragrant, pour in the onion and garlic slices;
Then pour in the chopped tendon pieces and stir fry;
Add in soy sauce, cooking wine, vinegar, a little sugar and salt, stir fry evenly and serve
Asparagus Roast Pork
Material: pork belly, spring bamboo shoots, ginkgo, Shaoxing wine, ginger, soy sauce, sugar
practice:
Boil the pork belly and put it into the pot, add Shaoxing wine, ginger, soy sauce and sugar to color.
After cooling, change the knife into thin slices, add ginkgo and roll them into a circular shape and place them in the container.
Boil the spring bamboo shoots with seasoning, put them on the meat and press down, steam and turn the pan
Spicy Tofu and Pork
Ingredients: tofu, tenderloin, starch, Pixian watercress, soy sauce, garlic, pepper, vegetable oil, shallot, salt, fresh ginger, fresh pepper
practice:
Shred fresh chili and ginger, chop shallots into thin sections
Put oil in the pot, add garlic, Chinese prickly ash, Pixian watercress, light soy sauce and fry until fragrant, add appropriate amount of water and bring to a boil
Slice the tenderloin, wrap it in starch and cook it in the soup
When the meat is almost cooked, add tofu peppers and fresh ginger to cook, add salt to taste
Sauteed Mushrooms with Cabbage
Ingredients: cabbage, mushrooms, pork, appropriate amount of oil and salt, 1 slice of ginger, 2 cloves of garlic, 2 tablespoons of light soy sauce
Practice: 1. Wash the shiitake mushrooms, peel off the cabbage leaves, wash them in water, remove and control the water, and tear the cabbage into pieces
Mushrooms cut into slices, pork minced, ginger minced, garlic sliced
Heat the oil in the pot, add ginger and garlic to sauté until fragrant, then add minced meat, stir fry on low heat until the color of the minced meat turns white
Add shiitake mushroom slices and stir-fry, stir-fry the shiitake mushrooms until fragrant, add cabbage and stir-fry over high heat, stir-fry until the cabbage is broken and the cabbage is slightly soft
Add salt and light soy sauce and quickly stir fry evenly, turn off the heat, and put it on a plate
Stir-fried Shredded Pork with White Mushroom and Pickled Vegetables
Ingredients: white mushrooms, pickles, lean meat, cooking wine, soy sauce, cornstarch, pepper powder, garlic, dried chili segments
Practice: 1. Remove the stems of the mushrooms, then clean them, cut them into uniform slices horizontally, soak them in water immediately after cutting them, wash the pickles and cut them into uniform small pieces for later use.
Cut the lean meat into uniform shreds: add a little pepper, cooking wine, soy sauce, then add a little cornstarch, and finally add a little oil, stir well and marinate for about ten minutes, chop garlic and ginger. Chopped green onion
Put a little oil in the pot, add ginger, garlic, chopped green onion, dried chili, and fry until fragrant, then add the marinated shredded pork and fry together. After about three or four minutes, add a little bean paste
Then add the chopped pickles, add a little salt, season with chicken powder, and finally add a little chopped green onion and serve
Grilled Gherkin Pork Rolls with Sauce
Material: 150g pork slices, one cucumber, one soy sauce, one tablespoon of white sesame seeds, and the right amount of salt.
Practice: 1. Smear the pork slices with salt koji, remove the head and tail of the cucumber, cut into three sections horizontally, and cut into four equal sections along the grain lengthwise, and wrap the pork slices.
Heat a pan over medium heat and brush with a little oil. Fry the pork rolls until the surface is fragrant.
[Sauce] Cook in the pot until the juice is collected, and the pork is cooked.
Sprinkle a little white sesame seeds to garnish
Stewed Pork Ribs with Seaweed
Put cold water in the pot to cover the ribs, cook the ribs on medium heat, remove and set aside.
Cut the kelp into sections and the scallions into sections.
Cut the green onion leaves and slice the ginger. 4. Put 10 grams of oil in the pot, heat 70% of the oil, add the onion and ginger and saute until fragrant.
Add 1000 grams of water to boil, add salt, monosodium glutamate, chicken powder, pepper, cooking wine, add pork ribs, and simmer for 30 minutes on high heat.
Turn to low heat, add the kelp, and simmer for another five or six minutes to serve.
Take out of the pot, sprinkle with chopped green onion to garnish to taste
Mushu persimmon and melon slices
Ingredients: 3 eggs, 2 tomatoes, half a cucumber, 2 shallots, 2 garlic, a little salt, half a spoonful of sugar, a little chicken powder, an appropriate amount of cooking oil, and a little pepper.
practice
Cut the tomatoes into small pieces, the cucumbers into diamond-shaped slices, the shallots into sections, and the garlic slices.
Beat the eggs.
Put the oil in the pot, pour the oil into the egg mixture and fry the eggs to shape.
Push the eggs to one side, add the shallots and garlic and sauté until fragrant.
Add the melon slices, add a little salt, and 2 grams of white sugar to fry for a while.
Add tomato, a little chicken powder, and turn off the heat when the persimmon is slightly soft.
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.
Fragrant Dried Roast Pork
Material: 150 grams of pork belly, 300 grams of dried fragrant, appropriate amount of dried shiitake mushrooms, appropriate amount of fragrant leaves, appropriate amount of cooking wine, appropriate amount of cinnamon, appropriate amount of star anise, appropriate amount of dried chili, appropriate amount of salt, appropriate amount of pepper, appropriate amount of ginger slices, appropriate amount of sugar, appropriate amount of garlic
practice
Cut the pork belly and dried fragrant into pieces, soak the dried shiitake mushrooms in cold water for 20 minutes, cut the garlic into pieces, and prepare the other ingredients;
Put a small amount of oil and sugar in the pot;
Slowly fry over low heat until the sugar completely melts and turns brown, add in the sliced pork belly and stir fry;
Slowly stir fry the oil over low heat, and the surface is slightly yellow, add ginger slices, star anise, fragrant leaves, dried chili and stir fry together;
After stir-frying until fragrant, add cooking wine;
Add the shiitake mushrooms and the water in which the shiitake mushrooms have been soaked and bring to a boil, cover with a lid and turn to low heat and cook for ten minutes;
Add in the dried fragrant and cook for another ten minutes;
Add salt, pepper and other seasonings, turn to high heat, and collect the juice in an appropriate amount;
Finally add green garlic;
After stirring evenly, turn off the heat and serve directly on the table.
Double Pepper Cauliflower
Materials: 1 organic cauliflower (about 400g), a small piece of pork belly, 1 tablespoon of Laoganma beef and tempeh sauce, 1 tablespoon of soy sauce, a little sugar, 1 garlic leaf, 3 small red peppers.
practice:
Soak the cauliflower in a light salt water for 20 minutes. Then wash and cut into small florets with a knife.
Blanch the water in a pot of boiling water for about a minute, remove and rinse with cold water immediately until completely cool, drain and set aside.
Cut the pork belly into thin slices, cut the white garlic and pat flat with the back of the knife, and cut the small red pepper into sections.
Heat the wok and put the oil. When the oil is hot, sauté the shallots until fragrant.
Put the pork belly slices into the pot, stir-fry over medium heat until the surface is completely discolored, continue to stir-fry for a while to force out part of the oil in the fat part.
Add a tablespoon of Laoganma beef chili sauce and stir-fry until fragrant.
Pour in the red pepper segments and cauliflower, stir fry for a few times.
Add a tablespoon of soy sauce.
Add some sugar, turn to high heat and stir fry for about a minute.
Cut the garlic leaves into sections, put them into the pot, stir fry for a few times, turn off the heat and cover the lid and simmer for about a minute, and the lid is OK.
Stir-fried Beef with Bell Peppers
Ingredients: beef, green peppers, red peppers, yellow peppers, ginger, garlic, oil, salt, soy sauce, cooking wine, chicken essence, oyster sauce, thirteen incense.
Practice steps; 1. Prepare the ingredients, first clean the beef and cut it into slices.
Add salt, soy sauce, cooking wine and oyster sauce, stir well, marinate for 10 minutes.
Clean the ginger and garlic and chop them.
Wash the green peppers, red peppers and yellow peppers and cut them into circles.
Heat the oil in the pot, put in the marinated beef and stir fry to get the oil.
Pour in the ginger, stir-fry the garlic until fragrant, add green peppers, red peppers, and yellow peppers and stir-fry.
Add salt, chicken essence, and thirteen incense and stir-fry evenly, then turn off the heat and put it on a plate.
seafood mix
Ingredients: sting head, sea sausage, scallop meat, abalone, conch, coriander, cucumber, chili oil, seafood sauce, garlic puree, rice vinegar
practice:
Clean the seafood, blanch the conch, abalone, scallop, and sea sausage until they are broken, remove and put in ice cubes, chill and cool thoroughly before use, cut the cucumber into pieces, and cut the coriander into sections.
Add rice vinegar and mashed garlic to the seafood sauce to make a sauce.
Put the cucumbers in a bowl, add the seafood ingredients, put the right amount of sauce, coriander segments, chili oil, and mix well.