A selection of 39 dishes to share, with a variety of methods and flavors, try them if you like
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!
Sauerkraut Fried Shredded Pork
Ingredients: sauerkraut, tenderloin, red pepper, cooking wine, pepper, salt, ginger, sugar
practice
Wash the sauerkraut several times with water, squeeze out the water, and shred it;
Shred the tenderloin, pour in cooking wine, pepper, salt and marinate for a while;
Heat the oil in a pan, sauté the ginger slices until fragrant, pour in the shredded pork and fry until discolored and set aside for later use;
Take another oil pan, pour in sauerkraut and stir-fry until fragrant, pour in shredded pork and stir well, add a little sugar to taste, and finally add in shredded red pepper and stir well.
Braised Rock Sugar Chicken Wings
Practice 1. Clean the chicken wings and drain the water;
Heat the wok and pour vegetable oil, add ginger slices and garlic and stir until fragrant;
Fry the wings until both sides are completely discolored;
Pour in cooking wine (15g) and stir fry evenly;
Pour in ordinary soy sauce (30g) and stir fry evenly;
Pour in an appropriate amount of hot water to level the surface of the chicken wings, cover the lid, and cook on high heat for about 10 minutes;
Add an appropriate amount of rock sugar and sprinkle an appropriate amount of fine salt;
Cover the lid and continue to cook for about 5 minutes. Drain the soup completely. Sprinkle chicken essence and chopped green onion. Mix well to serve.
Steamed Tofu with Double Pepper
Ingredients: water tofu, red and green chopped peppers, soy sauce, cooking oil, green onions
practice:
Slice the tofu, gently poke it into a diagonal shape with your hands, shred the onion, and soak it in water for later use;
Sprinkle chopped peppers evenly on the surface of the tofu, pour soy sauce, and wrap the tofu plate tightly with plastic wrap;
After adding an appropriate amount of water in the steamer to boil, put in the tofu plate, cover the pot and steam for ten minutes;
Turn off the heat after ten minutes, take out the tofu plate, remove the plastic wrap, sprinkle with shredded green onions that have been drained, and pour the cooked oil into the tofu plate.
Dried Pork Belly and Potato Chips
Ingredients: Two potatoes; 200 grams of pork belly; Pixian bean paste or spicy hot pot seasoning; one red pepper or dried pepper; 5-10 grams of salt; three slices of ginger; one green pepper; four or five minced garlic cloves
practice
Potato slices, not too thin, just right
If the potatoes are bigger, slice them in half, it doesn't matter how you slice them
Sliced onion, ginger and garlic, sliced green and red pepper
In addition to the garlic for cooking, chop four or five cloves of garlic into finely minced garlic for use
The pork belly is fat and thin, and cut into thin slices. If it is not easy to slice, it is better to freeze it first and then cut it.
My pork belly had the seller peeled
You can omit this step if the potato slices are thinly sliced
The potato chips are boiled in boiling water until they are half cooked. It is probably not crunchy when you bite into it. To the extent that you can mix it with cold, you will know after a bite haha.
Don't turn on the heat first, put the cold oil in the cold pot and add the pork belly and stir it so that the meat pieces are spread and all stick to the oil (this can effectively prevent sticking to the pan)
Then turn on the fire and slowly stir-fry the pork belly until it is a little browned and the oil comes out
Add onion, ginger and garlic and a spoonful of Pixian bean paste, stir fry red oil
, sometimes I also use the spicy pot seasoning
Add the boiled potato slices and green and red peppers and continue to stir fry, let the oil of the pork belly simmer for a while, then turn off the heat and add minced garlic.
It's not bad if you want a proper drop of old soy sauce for coloring
After adding Pixian bean paste, there is basically no need to add salt. I like to cook some vinegar at the end before serving.
Tomato mullet fillet
Practice: 1. Slaughter and wash the mullet, take the clean fish slices with the skin into thin slices, put them in a bowl, add salt, cooking wine, pepper, egg white and cornstarch to taste and sizing. Wash the tomatoes, roast them on a charcoal fire until fragrant, then remove the skins and cut them into pieces.
Put the chicken oil in a clean pot and heat it up, fry the tomato pieces until they are stir-frying, add the fresh soup and bring to a boil, then add the noodles and cauliflower, cook them and season with salt, then put them in a bowl.
Rinse the pot and add water. After boiling, put the mullet fillets and cook them, then remove them and put them in the tomato soup bowl. Sprinkle some chopped green onion and serve.
kill pork
Ingredients: 100 grams each of pork belly, pig mouth strips, pork belly, and lean pork, 10 grams of celery section, 10 grams of garlic seedling section, 10 grams of green pepper section, and 5 grams of millet pepper. Soy sauce, salt, monosodium glutamate, chicken essence, and vegetable oil are appropriate.
practice
Cut the pork belly, pork mouth strips, pork belly, and lean pork into slices, set aside.
Pour an appropriate amount of vegetable oil into the hot pot and heat it up, first add the pork belly and stir-fry, then add the pork belly, pork belly and lean meat and stir-fry together.
Add a little soy sauce, put in the millet pepper ring, celery section, garlic sprout section and green pepper section, add salt, soy sauce, monosodium glutamate and chicken essence during the stir-frying process, stir-fry and then serve on a plate.
Fried Pork with Pickled Cabbage
Ingredients: 300 grams of sauerkraut, 200 grams of pork slices, 15 grams of pepper, 10 grams of shredded ginger, 2 tablespoons of salad oil, 1/4 teaspoon of salt, 1/2 teaspoon of caster sugar, 1/4 teaspoon of chicken powder, rice wine a little
Practice: 1. Wash the sauerkraut and cut it into small pieces, slice the peppers and set aside.
Heat the pan, pour in the salad oil and heat it up, add shredded ginger, chili flakes from method 1 and saute until fragrant, add pork slices and fry until the color turns white.
Continue to add the sauerkraut section of method 1 to the pot of method 2 and stir-fry for about 1 minute, then add all the seasonings and stir-fry to taste.
Fish puree in tomato sauce
Ingredients: 250g cod, 4 tomatoes, 2 garlic, a little ginger, a little tomato sauce, oil, sesame oil, light soy sauce, pepper, starch, cooking wine
Practice: 1. Tomatoes should be ripe, try not to choose raw and juicy ones
Fish selection: cod, longli, etc. without spines
Chop the garlic into pieces, chop the ginger into thin strips
Cut the cod into pieces after thawing
Drain the thawed cod pieces, add salt, cooking wine, soy sauce, sesame oil, minced ginger, pepper, starch, stir and marinate for a while. Friendly reminder: a few drops of cooking wine are good, otherwise there will be a strong taste of cooking wine.
Boil a pot of boiling water, put the whole tomatoes in and cook until the skin is cracked and take them out. Gently unplug the TA's clothes
When tomato MM's clothes are tattered, you can turn off the fire and fish them out.
A little oil in the pan, saute the ginger and garlic until fragrant
Pour in the fish pieces. Stir fry until the color changes and take it out. At this time, the fish is very fragrant! !
Another wok, a little oil, put the "naked" tomato MM in it
Crack the tomatoes into pieces with a spatula
Add tomato sauce and cook over low heat
If you feel that the juice is not enough, you can add a little water and slowly boil it to thicken
Pour in the fish pieces and mash them into pieces with a shovel, and mash them according to your own taste! If you like to eat shredded fish, mash it for a while. If you want to eat a piece of fish, you can mash it casually. To taste, you can add a little salt, sugar and pepper.
BBQ Eggplant
Ingredients: 1 eggplant (purple skin, long), 2 tablespoons soy sauce, 5g caster sugar, 5g barbecue powder, 15ml cooking oil, 1 tsp shallot
practice
Wash the shallots, chop the white and green onions separately. Put all the seasonings in the accessories into a bowl, and only put half of the green onions. Wash the eggplants, remove the stems, cut them into thin slices, and put the eggplant slices into the seasoning bowl. inside
The rest of the eggplants are dipped in the seasoning, and then spread on the baking pan. Preheat the oven at 200 degrees up and down. Put the baking pan into the oven, bake at 200 degrees up and down for about 10 minutes, and add the remaining chopped green onion in the middle. Wait for "ding" ” sounded, and the grilled eggplant was ready to be served.
Carrot, Shrimp and Mushroom Cups
Materials: 38 grams of shrimp, 20 grams of carrots, 130 grams of fresh mushrooms, 1 tablespoon of salt, 1 tablespoon of cooking wine, 2 grams of soy sauce
practice
1 Wash the fresh shrimp, peel the shell and remove the shrimp line, pour in cooking wine and marinate for about 20 minutes
2 Wash the shiitake mushrooms, remove the stems, and use a knife to make a cross under the shiitake mushroom slices to help taste better. If the shiitake mushrooms are large, you can make a few more cuts
3 Take a small pot, put a proper amount of water to boil, pour in the mushrooms and boil again, pour in a spoonful of salt, continue to cook for about 8 minutes, then remove and drain the water
Delicious BBQ Pork
Ingredients: pork, cooking wine, oyster sauce, soy sauce, ginger, barbecued pork sauce
practice:
1.1 catties of pork cut into three slices as thin as possible, marinate with appropriate amount of cooking wine for half an hour, add 3 tablespoons of char siew sauce, 1 tablespoon of oyster sauce, a little ginger and soy sauce Cover and refrigerate for 24 hours.
Pour in a little oil to coat the bottom of the pan evenly to prevent sticking, and place the marinated meat flat on the bottom of the pan.
Cover and press the fast cooking button for ten minutes, then turn over with chopsticks, then fork 2 tablespoons of barbecue sauce or add some honey to cover the top of the meat and continue to cook until it trips.
If there is still a lot of water, turn over and press the Quick Cook button one more time. If the meat is too thick, press it again.
Cook and wait for a little cooling, take out and cut into small pieces, put on a plate and pour the sauce from the bottom of the pot on top of the meat to make a delicious barbecued pork.
Tilapia Braised Fried Vegetables
Material: 1 piece of tilapia, 1 pack of fried vegetables, appropriate amount of oil, appropriate amount of salt, 2g ginger, 3g minced garlic, 2 shallots
practice:
Cut a few knives on the body of the fish that has been scraped off the scales and gutted
Fry the fish in the hot oil in the pan, turn it over and fry for a while, then fry the ginger and garlic until fragrant
Add water, add the mustard to simmer, add the onion after the juice is collected
Mushroom-flavored fried bacon
Material: oyster mushroom, straw mushroom, tea tree mushroom, preserved meat, onion, ginger and garlic
practice:
Wash the oyster mushrooms, straw mushrooms and tea mushrooms and cut them into thick slices for later use;
Cut the preserved meat into thin slices, stir-fry until fragrant, and set aside for later use;
The three mushrooms are treated with flying water, and the onion, ginger, and garlic are sautéed until fragrant;
Fry the three mushrooms and preserved meat in the wok until fragrant, thicken and serve.
Hunan-flavored pork knuckle skin
Material: pork trotters skin, onion ginger garlic, soy sauce pepper, chicken powder, oyster sauce, salt, tempeh
practice:
Cut the skin of the pig's feet into strips and put them in a large bowl;
Mince the peppers and millet peppers, add salt and bean drums, and pour in the sauce for soaking;
Then put in chicken powder and oil to cool; cover the cooled soy sauce on the pork trotter skin;
Sprinkle the pre-cut fresh pepper granules and minced ginger and garlic, steam in a steamer until the meat is crispy (15-20 minutes);
Finally, the pot is fresh and spicy, and sprinkle with chopped green onion.
Hot and Sour Shredded Chicken with Sauce and Pepper
Material: Half a chicken (weight about 500 grams) that has been cleaned.
Seasoning: Ingredient A (10 grams of salt, 20 grams of green onion, 20 grams of ginger slices each)
100 grams of soy sauce flavored water, 10 grams of chopped green onion.
practice:
Clean the chicken, put boiling water in the pot, put in ingredient A and boil over high heat, put in Qingyuan chicken, slowly immerse it on low heat for about 15 minutes, remove it and quickly soak it in cold water until it is completely cooled, take it out and tear it up Form into large pieces weighing about 30 grams and place in a large bowl.
Pour the soy sauce flavored water on the chicken pieces and serve.
Chili Sauce:
Put 1250 grams of Hunan sauce peppers, 1500 grams of fresh green peppers (chopped) into the pot, add 6 kg of water, steam 1 bottle of fish and soy sauce, boil over medium heat until the remaining 70% of the soup, add 100 grams each of salt and monosodium glutamate gram seasoning, filter the soup (stored separately), add 1 kg of pepper oil, and mix well.
Sesame Burdock Shredded
Material: 100 grams of burdock, 80 grams of lemon, 30 grams of white sesame seeds, 3 ml of white vinegar, appropriate amount of salt, appropriate amount of sugar
practice:
Wash and peel the burdock, cut into slices, and then cut into shreds. Pour white sesame seeds into a hot pot, stir fry until fragrant, and put into a bowl.
Boil water in a pot, pour in shredded burdock and white vinegar, mix well and blanch for 1 minute. Remove the burdock shreds, drain and set aside.
Pour a little water into the hot pot, pour in the burdock shreds, stir-fry until the water is dry, add salt, squeeze the lemon juice, and stir well.
After turning off the fire, put the shredded burdock into a bowl, sprinkle with sugar and white sesame seeds.
Salt and Pepper Squid
Material: 200 grams of squid (fresh), 70 grams of eggs, 20 grams of chili powder, 10 grams of sesame oil, 10 grams of curry, 20 grams of starch (corn), 5 grams of salt, 50 grams of vegetable oil, 2 grams of monosodium glutamate, 15 grams of cooking wine
Practice: 1. Remove the bright bones and red coat from the fresh squid, wash it, put a rough pattern on the belly, cut into pieces, absorb the water, mix well with curry powder, salt, monosodium glutamate, cooking wine, and sesame oil, marinate for 20 minutes, Add egg mixture and mix well, dip in dry starch and chili powder;
- Put vegetable oil in a hot wok. When 70% hot, add the squid and fry until crispy on the outside and soft on the inside. Pour into a colander to drain the oil, put it back into the wok, stir well with cooking wine and salt, and serve on the plate. , served with pepper and salt.
Yam and Eel Porridge
Materials: 1 eel, 50 grams each of yam and japonica rice, appropriate amount of various seasonings.
Practice: 1. Cut open the eel, remove the internal organs, and slice them into a bowl.
- Mix ginger, green onion and salt thoroughly, put it in a casserole with yam and japonica rice, cook until the eel is cooked through and the rice grains are blooming.
Baked Claypot Rice
Ingredients: rice, water, Cantonese sausage, bacon, mushrooms, light soy sauce, dark soy sauce, salt, sugar, sesame oil
practice:
Pour the soaked rice into the casserole, pour in water, bring to a boil over high heat, then reduce to low heat, pour in the cooking oil, stir well, cover and cook for about 10 minutes;
Slice mushrooms, sausages and bacon, and blanch rapeseed in water for later use;
Mix light soy sauce, dark soy sauce, appropriate amount of salt, sugar, sesame oil and appropriate amount of cold boiled water together to make a juice;
Open the lid and take a look. When the water is about to dry up, put the sliced mushrooms, sausages and bacon on the rice;
Simmer on low heat for 10 minutes. When eating, drizzle with the prepared sauce; place the blanched rapeseed and mix well before eating.
Fried Oyster Mushrooms
Ingredients: 200 grams of oyster mushrooms, 1 egg, salt, pepper powder, 4 tablespoons of sweet potato starch, Kewpie spicy salad dressing
practice:
Wash the oyster mushrooms, tear them into small pieces, add water to the pot and boil, add the oyster mushrooms and blanch until softened;
Take out the oyster mushrooms and clean the water with your hands. Put the oyster mushrooms in a large bowl, add salt, pepper powder, sweet potato starch, and knock in an egg. Mix well with chopsticks;
Heat the oil in the pot, the oil temperature is 50%, add the oyster mushrooms, fry slowly on a low heat, fry until the surface is slightly yellow and take out;
Raise the oil temperature, add the mushrooms and fry again until the skin is golden brown, remove and control the oil.
Pineapple Duck
Ingredients: 400 grams of duck meat, half a pineapple, 2 shallots, 5 slices of ginger, 1 tablespoon of oyster sauce, 1.5 tablespoons of soy sauce, 2 tablespoons of cooking wine, a little sugar, a little oil
practice:
Wash and chop the duck; cut the pineapple into small pieces; cut the green onion into small pieces, and prepare the ginger slices.
Boil water in a pot, add the duck pieces and blanch until discolored; remove and control the moisture.
Prepare the sauce: oyster sauce, soy sauce, cooking wine, sugar.
Heat a little oil in a pot, put onion and ginger slices on the bottom first.
Then add the duck pieces and pineapple pieces respectively.
Pour in the prepared sauce, cover and cook for about 40 minutes.
Add a little mint leaves out of the pot to enhance the aroma or decorate.
Vegetarian Fried Fresh Mushrooms
Ingredients: 1 catties of fresh mushrooms; a little onion; a little ginger; a little sugar; a little salt; a little soy sauce; a little water and starch
practice
A pound of fresh mushrooms in the morning market
Use a brush to lightly brush away the fine soil on the top, cut off the bottom soil, and clean it.
Cut into pieces, small can be cut into two pieces
Onion ginger, a little coriander
Heat oil in a pan, add onion and ginger
Put the mushrooms and stir a few times.
Put a teaspoon of sugar.
Put a little soy sauce.
Stir until the soy sauce is browned.
Water will come out, stir until the mushrooms become soft, collect the juice, add salt, pour some water starch, put coriander, mix a little, OK! Out of the pot!
Very simple, so simple that the ingredients are only onion ginger, sugar, salt, soy sauce, water starch!
It's so delicious, it's fun to eat with a spoon!
Sweet and Sour Shrimp
Ingredients Shrimp, tomato sauce, starch, sugar, soy sauce, a little white vinegar, white sesame seeds, cooking wine, salt, black pepper.
Practice 1. Wash the shrimp, remove the shrimp line, add a spoonful of cooking wine, a little salt and black pepper and marinate for more than 10 minutes.
Evenly coat with starch oil and fry 60% until golden brown. Remove from oil.
Prepare the sauce: three tablespoons of tomato paste, one tablespoon of sugar, one tablespoon of soy sauce, one tablespoon of starch, and one tablespoon of white vinegar, stir well.
Pour the sauce into the hot pot and stir fry over low heat.
After the sauce is thick, pour in the shrimp, stir fry evenly until covered with the sauce, sprinkle with white sesame seeds and serve.
Dried Tofu and Pork Floss
Material: 160 grams of tofu, meat floss, onion, cucumber, fry a little oil, salt, monosodium glutamate, sesame oil.
practice:
The tofu will be scalded with boiling water to remove the surface.
Put a little oil in the pot, add chopped green onion and stir fragrant, pour into the tofu. Then sprinkle salt, monosodium glutamate, sesame oil, meat floss and mix well. The cucumbers are cut in the middle and the top knife cuts in half circles, evenly around the tofu.
Grilled Tofu with Tomato Sauce and Garlic Miao
Materials: tomatoes; brined tofu; garlic sprouts; garlic; tomato sauce; salt; soy sauce;
Practice: 1. Cut the tofu into thin slices, fry it in the oil pan until both sides are golden brown, take out the knife; sauté minced garlic in the oil pan, add the ripe tomatoes and stir-fry the red oil out of the soup; add the fried tofu, add two Spoon tomato sauce, add a little hot water, season with salt and soy sauce;
- Simmer over low heat to make it delicious; sprinkle garlic sprouts (scallion) before serving.
Tip: If you don't use ketchup, you can add a moderate amount of sugar when seasoning.
Shrimp and fungus with egg
Material: shrimp, fungus, egg, onion, ginger, cooking wine, starch, salt;
practice
Fresh prawns are cut from the back and shelled. Put ginger slices, chopped green onion, cooking wine, and starch and marinate for 15 minutes; soak the fungus, wash it, and choose it well; two firewood eggs, beat well;
Take the wok, put the oil, pour in the eggs; put out the fried eggs; re-bake the wok, put in the oil, add chopped green onion and stir-fry until fragrant;
Put in the marinated shrimp and stir fry for half a minute; add in the fungus and continue to stir fry until the shrimp turns red, pour in the scrambled eggs, and add an appropriate amount of salt. ready to cook;
Braised Pork Belly with Fresh Mushroom
Ingredients: 200 grams of pork belly, white jade mushroom, shiitake mushroom, ginger, half green pepper, half red pepper, 15 grams pickled pepper, green onion, ginger, table salt, 2 grams salt, 1.5 grams chicken powder, 1.5 grams pepper
practice:
Take a box of white jade mushrooms, which are sold in supermarkets, cut off the roots and put them in a pot. Clean them for later use. A few shiitake mushrooms, after washing, cut off the roots, then cut into slices, and put them in a pot for later use. Cut ginger into diamond-shaped pieces.
Put the green onions in a bowl and cut them into water chestnut slices, put them together with the ginger, half a green pepper, half a red pepper, after removing the seeds, cut them into shreds and put them in a bowl for later use. The green peppers and red peppers are mainly used for color matching. 200 grams of cooked pork belly, slice the thick part into thin slices and then cut into thick shreds for later use.
Take 15 grams of pickled peppers, cut them into small pieces, and put them together with green onions and ginger for later use. After the ingredients are ready, let's blanch the white jade mushrooms and shiitake mushrooms in water, boil the water in the pot, and add the white jade mushrooms and shiitake mushrooms.
Add a spoonful of table salt. Adding table salt can give the white jade mushrooms and shiitake mushrooms a taste of the bottom. Boil for 30 seconds, then pour out the white jade mushrooms and shiitake mushrooms, and drain the water for later use. Next we start cooking, heat oil in the pot, add onions, ginger and pickled peppers, stir fry quickly until fragrant.
Pour in the pork belly, stir fry for a few times, and fry the onion fragrance. Add an appropriate amount of water, add the white jade mushrooms and shiitake mushrooms, and cook on low heat for about a minute. Now let's start seasoning, add 2 grams of salt, 1.5 grams of chicken powder, 1.5 grams of pepper, and stir with a spoon to dissolve the seasoning.
Cook for a while on low heat. When it is about to come out of the pot, pour in the green and red peppers. Do not cook the green and red peppers for too long, 20 seconds is enough. Finally, drizzle sesame sesame oil, and it is ready to serve
Roasted Duck with Bamboo Shoots
Ingredients: dried bamboo shoots, 2 duck legs, water, 20ml of peanut oil, 10g of green onion, 5g of Maggi 15ml of dark soy sauce, 5ml of aniseed
Practice: 1 duck leg cut into pieces.
2 Wash and soak the bamboo shoots until soft.
3 Heat the pan with oil, add the duck pieces and stir fry until the oil comes out.
4 Add the aniseed and stir fry until fragrant.
5 Add onion and ginger and stir-fry until fragrant.
6Add Maggi and dark soy sauce, stir well with water.
7 Add asparagus.
8 Stir well and bring to a boil.
9 Cover the lid and turn to low heat and simmer for 50 minutes. Turn off the heat.
Salad with crucian carp
Ingredients: 2 crucian carp, chopped green onion, minced coriander, minced garlic, minced millet pepper, 10 grams each, spring onion, ginger slices, 5 grams each of sesame seeds, 4 grams of pepper noodles, 50 ml of homemade steamed fish and soy sauce, cooking wine, rattan pepper oil 10ml each, fresh chili sauce, 5ml each balsamic vinegar
Practice: 1. After slaughtering and curing the crucian carp, put it on a plate and add onion, ginger and cooking wine and mix well. After it is steamed in the steaming cabinet, take it out for use.
- Mix Sichuan pepper noodles, homemade steamed fish soy sauce, rattan pepper oil, fresh chili sauce and balsamic vinegar together, then pour over the fish and sprinkle with chopped green onion, minced coriander, minced garlic, minced millet pepper and sesame seeds. Serve.
Salad Chicken Feet
Ingredients: 25 chicken feet, soy sauce, vinegar, oil (peanut oil), oyster sauce, cooking wine, sesame oil, onion, ginger, minced garlic, coriander, pepper
practice
Wash the chicken feet and marinate with coarse salt. Rinse off kosher salt with water before cooking.
Boil water, add chicken feet, blanch and drain. Rinse chicken feet with clean water.
Boil water, add chicken feet, add appropriate amount of cooking wine and ginger slices, cook on medium and low heat for 10-15 minutes. You can easily pierce it with chopsticks.
Rinse the cooked chicken feet with cold water for 1-2 times, and then soak in cold water or ice water for 15-30 minutes.
Put the soaked chicken feet into the container, add the prepared onion, ginger, garlic, coriander, pepper, oyster sauce, vinegar, soy sauce, clear oil, and sesame oil and stir.
Cover with plastic wrap and place in the refrigerator for at least 3 hours.
Chicken Strips with Colorful Vegetables
Materials: 20 grams of loofah, 20 grams of carrots, 20 grams of cooked chicken breast, 80 grams of iron yam, 25 grams of all-purpose flour, and 1 egg yolk
practice:
20 grams of loofah, 20 grams of carrots, 20 grams of cooked chicken breast, 80 grams of iron stick yam, 80 grams of all-purpose flour, 25 grams of egg yolk, 1 egg yolk (about 15 grams) br / The amount of ingredients only represents the amount of production, not the amount of baby added.
Cut the iron stick yam into small pieces. Mothers remember to wear gloves when handling yam to prevent itchy hands.
Put the yam segments into the steamer and steam for 20 minutes on high heat.
Boil water in a pot. After the water boils, first add carrots and blanch for 10 minutes; then add loofah and blanch for 5 minutes. Most oxalic acid and residual pesticides can be removed by blanching vegetables. Due to the different cooking resistance of vegetables, the blanching time is also different.
Take it out and put it in cold water. Putting vegetables in cold water can reduce the loss of nutrients and prevent the loofah from oxidizing and turning black~
Remove the flesh from the loofah. There are many small white seeds in the loofah, which are difficult for the baby to digest. If you feed the baby, it is recommended to remove it.
Cut the loofah and carrot into small cubes. Mothers can determine the size of diced vegetables based on their baby's chewing ability.
Pour cooked iron yam, cooked chicken breast, egg yolk, and 20 ml of water into the food supplement machine in sequence, and stir into a puree.
After the yam chicken paste is whipped, pour in all-purpose flour, then add in diced loofah and diced carrot, stir well until it is thick and not easy to slip.
Put it in a piping bag and cut a small slit. Mothers can determine the thickness according to the baby's chewing ability. The smaller the cut, the thinner the batter, and vice versa.
Boil water in a pot. After the water boils, turn to low heat, squeeze out the batter 20 cm from the water surface, and cut it with a toothpick. Mothers can determine the length according to their baby's chewing ability.
Cook over medium heat for 2 minutes. The same type of electric ceramic stove has 8 gears. Mothers, pay attention here, the cooking time should not be too long, otherwise it will easily spread out and the pot will come out.
Dry Pot Spicy Pig Trotters
Ingredients: pork trotters, green bamboo shoots, ginger slices, garlic slices, dark soy sauce, salt, monosodium glutamate, chicken essence, cinnamon, aniseed, grass fruit, fragrant leaves, dried peppers, tree peppers, peppercorns, hemp peppers, sugar, soy sauce
practice:
Cut the trotters into large pieces, and cut the green bamboo shoots into hob pieces. Of course, ginger slices and garlic slices are also indispensable;
Add water, dark soy sauce, salt, monosodium glutamate and chicken essence to the pot. Then add cinnamon, aniseed, grass fruit, bay leaves, put a little less dried chili, put the pig's trotters down, and cook for an hour;
Put red oil, dried peppers, tree peppers, Chinese prickly ash, and hemp peppers into the pot, then add monosodium glutamate, chicken essence, ginger, and garlic slices and stir-fry;
Stir-fry pork trotters and green bamboo shoots slightly. Add water, put some soy sauce, monosodium glutamate, chicken essence, and less sugar to adjust the flavor, and finally simmer it.
Braised tofu with cabbage
Ingredients: cabbage, tofu, ginger, garlic, chives
practice:
Cut the cabbage into pieces, and cut the tofu into pieces;
Blanch the tofu in water, remove and drain;
Blanch the cabbage in water, remove and drain;
Heat oil in a pot, add ginger, garlic and onion, stir-fry until fragrant, add tofu and fry for a while, add water and simmer for a while;
Add the cabbage and stir fry, and finally add salt and chicken essence.
Three-color steamed egg
Main ingredients: 3 eggs, 3 salted egg yolks, 1 gray-wrapped egg, 1 preserved egg, some chives, half a teaspoon of salt, 1 piece of ginger
step
Prepare the raw materials.
Preserved eggs, gray-covered eggs, and salted egg yolks are diced for later use. Separate egg whites from egg yolks. Grind the ginger and filter the juice. Prepare a non-stick container, brush with oil, divide the salt and ginger juice into two portions, and add the egg yolks respectively. Stir in egg whites evenly.
Spread the three kinds of eggs under the container, pour the egg whites in, cover with plastic wrap and poke small holes evenly.
Put it in a steamer, steam it in boiling water for 10 minutes, and take it out.
Pour the egg yolks on top, wrap with plastic wrap, and steam for 15 minutes.
Take out and cut into pieces and serve on a plate, garnish with chives.
Tips
In some places, gray-encased eggs are called changed eggs, and preserved eggs are eggs wrapped in lime, golden yellow.
The mold must be rubbed with a layer of oil first, otherwise it will not be easy to demould.
When steaming, use medium and low heat and wrap with plastic wrap, otherwise the surface will have bubbles and will not be smooth.
Wait until it cools down naturally before cutting. Don't use brute force when cutting, you can shake and cut down.
According to your own preferences, you can directly slice the plate, or you can cut diamond-shaped blocks like the finished picture.
Shrimp Steamed Egg
Main ingredients: 200g egg, 100g fresh shrimp, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of boiled water
step
Shrimp, deveined, shelled and deveined
Rinse with clean water, add appropriate amount of cooking wine to remove fishy smell
Break the eggs
After beating well, sieve to remove egg liquid foam
Add twice the boiled water of egg liquid, beat well, and then add salt.
Pour into the bowl of the steamer
Put in the washed shrimp, the shrimp can be steamed directly into the egg liquid without blanching it to keep the freshness of the shrimp.
Cover with plastic wrap and poke a few small eyes with toothpicks
Put cold water into the steamer and steam it for 10-15 minutes, pour sesame oil, light soy sauce, and chopped chives according to each person's taste
Tips
The ratio of egg liquid and water is about 1:2. It is best not to add oil and salt at the beginning of the egg mixing, which will easily damage the egg gel and make the steamed egg custard thick and hard; if the egg liquid is mixed well, add oil Salt, stir a few times and put it into the steamer, the egg custard will be very soft when it comes out of the pot.
Leek Egg Cake
Main ingredients: 40g leeks, 1 egg, 50g flour, 30g carrots, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of red pepper
step
Prepare all the ingredients.
Wash and chop the leeks and chop the carrots.
Put the leeks, carrots and eggs into the flour bowl.
Add salt and chicken essence to taste.
Then add the right amount of water and stir to form a batter.
Heat a frying pan with a little oil, scoop a spoonful of batter into small round cakes, and place two red pepper rings on top.
Slowly heat on low heat until both sides of the cake are slightly yellowed and cooked.
Tips
It is best to wash the leeks in advance and drain the water before use.
The amount of water is adjusted by yourself. The batter should not be too thin, but a little thicker. Stir the batter for a while, and the cake will taste good.
When frying, fry slowly on low heat until the color is even and beautiful.
Dried Tofu with Sauce
Ingredients: dried tofu, shiitake mushrooms, green peppers, minced garlic, beef sauce, soy sauce, sugar, salt, chicken powder, oil.
Shred dried tofu, shredded green pepper, shredded mushroom.
Pour oil into the pot, heat it up, add minced garlic and saute until fragrant, add in the chopped dried bean curd, green pepper and shiitake mushrooms and stir fry.
Add half a spoon of beef sauce (you can add more if you like spicy), stir fry evenly. (If it feels too dry when frying, you can add a small amount of water).
Add a small amount of soy sauce, sugar and salt and continue to stir fry.
Add in chicken powder and serve on a plate.
Crispy Vegetable Shrimp Balls
Material: 18 chilled Hong Kong shrimp
Accessories: 20 grams each of cress diced, coriander diced, and carrot diced
Seasoning: 1 bag of fragrant frying powder, 15 grams of custard powder, 2 eggs, 10 grams of salad oil
practice:
Add a little water to the above accessories and seasoning to make a paste;
Peel and de-sand the shrimp, put them in the paste and mix thoroughly. Deep fry them in a pan to make a golden brown plate. Add salt and pepper beside them.
Curry Vegetable Shrimp
Ingredients: 100g shrimp, 50g carrots, 50g potatoes, 30g straw mushrooms, 5g salt, 30g onions, 30g celery, 5g sugar, 20g coconut milk, 30g asparagus, 5g bay leaves, 20g curry powder, 25g butter, and 30g tomatoes.
practice:
Peel the carrots and potatoes, cut the onions into triangles, cut the asparagus into sections, break the straw mushrooms in the middle, cut the tomatoes into pieces, cut the celery into pieces, and cut the garlic for use.
Cook the shrimp with oil, boil the carrots and potatoes with boiling water, rinse and set aside.
Put butter in the pot, stir-fry onion, add curry powder, and fry on low heat.
Put in water, bay leaves, salt, sugar, pepper, carrots, potatoes, asparagus, straw mushrooms, celery, tomatoes, boil until the pot is boiled, add shrimp, cook until cooked, put in a bowl and sprinkle a little bay leaf That's it.