A selection of 42 recommended dishes, nutritious, delicious and inexpensive, come and try them all
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 new peace." 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 let's cheer for a wonderful life every day!
Stir-fried Pork with Green Peppers
Ingredients: 2 bell peppers, 50 grams of pork tenderloin, 2 tablespoons of soybean oil, 1/3 teaspoon of salt, 1/2 teaspoon of chicken essence, 2 cloves of garlic, 2 tablespoons of light soy sauce, 1 teaspoon of dark soy sauce, and 1/2 teaspoon of pepper powder.
practice:
Wash the green peppers, tear them into small pieces by hand, cut the tenderloin into small pieces, smash the garlic and mince.
On medium heat, pour soybean oil in a frying pan. After the oil is boiled, add the meat slices, fry until discolored, and add minced garlic.
Add the bell peppers after the fragrance, pour in the light soy sauce and dark soy sauce and stir-fry for a few times, add the pepper powder, continue to stir-fry, add the chicken essence, salt and stir-fry evenly to serve.
Stewed Sydney with Rock Sugar
Rinse and peel the pear, then cut off the top from one third of the pear as a lid.
Use a knife or a spoon to scoop out the core in the middle.
Stuff the Sydney pear with rock sugar and cover with the Sydney lid.
fried rape
Prepare all the ingredients (wash the rapeseed and remove the roots for later use)
Blanch the rapeseed in hot water for one minute, remove the water and set aside
Garlic slices for use
Add a little water to starch and mix it into water starch for later use
Put an appropriate amount of peanut oil in the wok and heat it to 60% heat
Put in the garlic slices to burst the fragrance
Put in the boiled rapeseed and stir fry quickly for one minute
Add salt and stir fry evenly to taste
Pour in water starch to thicken
Turn off the heat and add a little sesame oil
Garlic pork ear
Main ingredients pig ears, soy sauce, sesame, monosodium glutamate, Qinghai pepper, red sea pepper, oily sea pepper, garlic rice, sesame oil, chicken essence
Cook the pig ears in a pot of cold water for 25 minutes. I added salt, pepper, ginger, green onions and simmered for 5 minutes.
Gently pierce with chopsticks, there is no blood and water, just use a heavy object, flatten the pig ears, and cut into thin slices.
Oil and spicy sea peppers, soy sauce, sesame oil, sugar, chicken essence, monosodium glutamate, cooked sesame seeds, cooked peanuts, green, red sea peppers, garlic rice Add the seasonings one by one into the bowl, mix well, and place on a plate.
Fried Chinese Sausage with Yuba
Material: yuba, sausage, fungus, garlic salt, monosodium glutamate
practice:
Soak the yuba in water in advance, soak it until soft, cut it into small pieces after soaking.
Boil water in a pot, add an appropriate amount of salt, put in the yuba and blanch, and then put the black fungus into it and blanch it for later use.
Heat the pan with cold oil, put the sausage into it and stir-fry, stir-fry until fragrant, add the blanched yuba and fungus and stir-fry.
Stir fry for a minute or two and add salt to taste. Finally, add green garlic before serving. Stir fry until the green garlic changes color.
Braised Tofu with Cabbage in Oyster Sauce
Ingredients: tofu, tomato, cabbage, soy sauce, oyster sauce, salt, minced green onion, minced garlic
practice:
Cut the tofu and tomatoes into pieces respectively, and cut the cabbage into strips.
Add an appropriate amount of oil to the pot. After the oil is hot, add the tofu and fry until golden brown on both sides. Set aside.
Leave the base oil in the pot, add the onion and garlic, and fry until fragrant.
Pour in the tomatoes and fry until juicy.
Pour in the cabbage strips, stir-fry until the cabbage becomes soft, add tofu, and continue to stir-fry evenly.
Finally, add an appropriate amount of soy sauce, oyster sauce, and salt, stir-fry until tasty, sprinkle with chopped green onion, and serve.
cassock burning
Add appropriate amount of water to the flour and form a dough, rub oil and wake up for 20 minutes
Add minced green onion, soy sauce, oil, salt, flower water to the pork filling and stir well
The awakened dough is divided into small noodles and rolled into long strips
Cut into small pieces
Roll each small piece into a long strip, rub oil and wake up
Go to a small noodle and press it into a cake
Roll out the dough to be thinner and put in the meat filling
Roll up from one end, with the cuff facing down
Fold both sides inwards
Preheat the electric baking pan and put it on the fire
Fried Shrimp with Asparagus
Prepare ingredients, shrimp, asparagus, salt, sugar, white pepper, onion ginger water starch
Open the back of the shrimp, remove the shrimp, wash and set aside
Then add a little salt, Baihu aleurone powder, cooking wine, mix well and marinate for 10 minutes
Peel the asparagus and cut it into oblique sections, mince the onion and ginger
Put water in the pot and add a little salt, put the asparagus in the water and blanch the asparagus. Remove and cool.
Then put in the marinated shrimps, blanch them in water, and take out
Stir fry shallots and ginger in hot pan with cold oil
Then add in the shrimp and stir well, add a few drops of cooking wine
Add asparagus, add a little salt and sugar in turn
Stir fry evenly and pour a little water starch to thicken
Salt and Pepper Prawns
Ingredients: 450 grams of sea shrimp, 1 shallot, 1 small piece of ginger, 1 rapeseed, black pepper, salt to taste
practice:
Cut the chives into chopped green onion, cut the ginger into shredded ginger, open the shrimp and remove the shrimp line, and cut the rapeseed into shreds;
Put a little oil in the pot, add rapeseed, a little salt, stir fry it, and put it in the middle of the plate;
Add oil in the pot, the oil is hot, add the prawns and fry;
Flip over and fry until the surface is golden brown, remove and drain the oil for later use;
Leave a little oil in the pot, add onion and ginger and saute until fragrant;
Add in the fried shrimp, season with salt and black pepper, stir fry evenly, and place on a plate.
Cold shredded tofu
Ingredients: appropriate amount of shredded tofu, appropriate amount of green onion, appropriate amount of coriander, appropriate amount of garlic, appropriate amount of chili oil, appropriate amount of sugar, appropriate amount of vinegar, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of chicken essence, appropriate amount of peppercorns, appropriate amount of pepper segments, and appropriate amount of cooking oil
Cooking step 1. Cut 130 grams of shredded tofu into sections for later use.
Slice the scallions, cut the coriander into sections, and mince the garlic, pour it into a bowl with shredded tofu, and then add two spoons of vinegar, one spoon of seafood soy sauce, one spoon of oyster sauce, a little chicken essence and sugar to taste according to the principle of 2111.
Turn on the fire, put in a small amount of pepper, let the oil heat up for a while, and then remove the pepper. If you like chili peppers, you can add some chili peppers and stir-fry.
Put the spiced pepper oil that has just been boiled into the shredded tofu, stir and eat.
Spicy Beef Offal Fragrant Pot
Practice: 1. Wash the beef offal and put it into the pressure cooker for 30 minutes
Slice potatoes, cut cauliflower into small pieces, slice ginger, smash garlic, cut green onion into sections, wash coriander, cut dry pepper into sections; blanch potatoes and cauliflower until 6 mature, remove and set aside
Cool offal, cut into strips, and cook the offal soup for later use
When the pot is hot, add cooking oil, ginger and garlic, Chinese pepper, clear oil hot pot ingredients, dried chili, stir-fry until fragrant, and add beef offal.
Seasoning: light soy sauce, dark soy sauce, chicken powder, sugar, pepper. Add the beef offal soup, cover and simmer over low heat, so that the spicy flavor can be soaked into the beef offal.
When the soup is reduced, pour the half-cooked potatoes and cauliflower into the stir fry at the right time, add chicken powder to taste, pour a little sesame oil before the pot, and add cilantro.
Kelp salad
Material: shredded kelp, ginger, garlic, salt, oil, monosodium glutamate, soy sauce, vinegar, millet pepper
practice:
Ginger, garlic, millet pepper (1:1:1) chopped and set aside.
Boil the shredded kelp in water for about 10 minutes, remove it from cold water and set aside.
Put soy sauce, vinegar, salt, monosodium glutamate, and sugar in a bowl. Here I use 800 grams of shredded kelp. Use three tablespoons each of light soy sauce and vinegar, and 2/3 tablespoons each of salt, monosodium glutamate, and sugar.
Pour the seasoning prepared in the previous step into the kelp, put the ginger and garlic on the kelp, heat the pan with oil, after the oil boils, turn off the heat, add the millet pepper and fry until fragrant, pour the chili oil on the kelp shreds superior.
Just stir it. I like to eat it cold, so I served it in the refrigerator overnight. It tastes better!
Sweet and sour ginger
Ingredients: 700 grams of ginger, 10 grams of salt, 200 grams of rock sugar, 300 grams of white vinegar.
practice:
Rinse the purchased ginger with clean water, soak it in water for 10 minutes, rub the soil on the ginger, and then drain the water for later use.
After draining the ginger, change the knife and cut the ginger into evenly sized slices. The dead skin and hard skin of the ginger must be removed, and then add salt to marinate for about 30 minutes.
Prepare a cooking pot, put the rock sugar into the pot, add an appropriate amount of water and white vinegar, turn on the fire and burn it until it melts, then pour it into a container for later use.
Prepare an oil-free and salt-free jar, squeeze the marinated ginger and put it in the jar, then pour the boiled juice into it, make sure to cover the surface of the ginger slices, and then put it in the refrigerator Refrigerate for more than 2 hours, crisp and appetizing, repel cold and dampness, hurry up and try it.
Potatoes with black pepper
Ingredients: 200g potatoes, 5 red peppers, 1/2 teaspoon Chinese pepper, 2 teaspoons cold water, 15g oil, 1/2 teaspoon refined salt, appropriate amount of black pepper, 10g sugar, 15g white vinegar
practice:
- Scrape off the skin of the potatoes, wash them and cut them into thin shreds. Wash the cut potato shreds with water to remove the starch. Put the shredded potatoes in a pot of boiling water and blanch, remove them and rinse with cold water, and then drain the water after cooling down the water for later use
2Pour 2 teaspoons of cold boiled water, white vinegar, refined salt and sugar into a clean small bowl and mix well to form a sweet and sour juice
3 Wash the red bell peppers and cut them into oblique sections. Pour oil into the wok, add the peppercorns and peppers, stir-fry on a low heat until fragrant and spicy, remove the peppercorns and peppers
4 Pour the chili oil on the shredded potatoes while it is still hot, mix well
5 Pour in the prepared chutney
6 Sprinkle in finely ground black pepper and mix well
- The shredded black pepper potato is ready, let's enjoy it together
Stewed Tofu with Bacon
Material: 200 grams of bacon (dried yellow croaker) 80 grams of northern tofu 250 grams of edamame 80 grams of fungus (water hair) 10
Practice: 1. Soak the yellow croaker and bacon in water for 2 hours, wash and blanch, cut the yellow croaker into pieces, and slice the five-flowered bacon into pieces.
Ginger slices, dried red pepper, garlic and bacon first stir fry
Pour in the pieces of yellow croaker, stir fry a little, pour in the rice wine, cover the pot, and then open the lid after boiling
Add an appropriate amount of water, pour in the frozen old tofu, edamame, and fungus, bring to a boil, and cook slowly over low heat
Add some pepper, the soup will turn white, sprinkle chopped green onion after the bacon is cooked and serve.
Hot pepper fat sausage
Ingredients: 2 green peppers; 1 red pepper; 1 dried red pepper; 500g of marinated cooked pork intestines; a small amount of ginger and garlic cloves (crushed); an appropriate amount of cooking oil; an appropriate amount of raw soy sauce; an appropriate amount of rice wine (cooking wine); 2 tablespoons sugar; salt to taste
practice
Homemade fat intestines are cut diagonally into sections (the cooked fat intestines bought are best to be cut diagonally into sections, and then boiled in boiling water), and green and red peppers are cut diagonally into sections.
Heat up, sauté ginger, minced garlic and dried red pepper until fragrant, add in fat sausage and stir fry twice, add rice wine, light soy sauce and white sugar and stir fry evenly.
Add green and red peppers, stir-fry until they are broken, add salt, stir-fry evenly until the soup thickens, take out of the pot and serve on a plate.
Fried vermicelli with cabbage
Ingredients: sweet potato flour, cabbage, pork belly, oil, onion, soy sauce, salt, chicken essence, ginger, garlic
Practice: 1. The vermicelli is soaked and can be broken directly with fingers. Cut the cabbage into thin strips, cut the pork belly into small pieces, and mince the ginger and garlic.
Heat the pan with less oil, add the pork belly and stir until fragrant, add the onion, ginger and garlic to continue to stir until fragrant.
Pour soy sauce into the pork belly and continue to stir fry, then add shredded cabbage and mix well, stir fry until half cooked.
Add the vermicelli, add a little water, add salt and chicken essence and mix until the water is dry.
【Clam stuffed meat】
Preparation of ingredients and seasonings: 400 grams of clams, 200 grams of minced meat, appropriate amount of ginger and chopped green onion, 1 tablespoon of minced ginger, half a tablespoon of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of pepper, 1 egg white, raw Take 1 tablespoon of oyster sauce, 1 tablespoon of oyster sauce, 1 teaspoon of salt, 1 tablespoon of starch, and half a small bowl of water.
Cooking steps:
Soak the clams in light salt water, drop a few drops of sesame oil for a long time, spit out the sand, and brush the shells clean.
Add raw soy sauce, cooking wine, oyster sauce, pepper powder, minced ginger, and egg white to the minced meat, mix well, and stir with chopsticks in one direction.
Add cooking wine and shredded ginger to the water in the pot, turn off the heat, put in the clams and blanch, and remove them immediately after opening.
Break apart the clams and stuff them into minced meat, place them neatly on the plate, and steam them for about 12 minutes after the water in the steamer is boiled.
In another pot, add soy sauce, oyster sauce, salt, starch and water, mix well and cook over medium-low heat until thick and deep fried, pour over the clams and sprinkle with chopped green onion.
Lamb kebab
Preparation ingredients: lamb, onion, cumin powder, chili powder, sugar, chili powder, milk, white sesame
- Soak bamboo skewers in water to prevent scorching when baking. Preheat the oven to 200 degrees, cut the lamb into small pieces, chop the onion, put the lamb in a bowl, add the onion and milk, marinate for 15 minutes, add salt, sugar, 1 tsp cumin powder, chili powder, 1 teaspoon of white sesame seeds and stir well.
2 Skewer the lamb into skewers. Brush with oil, sprinkle with the remaining cumin powder and white sesame seeds, bake in the oven for about 7 minutes, take out and turn over and bake for another 5 minutes.
Steamed Pork with Melon Boat Flour
Main ingredient: 500 grams of pork belly
Accessories: 300 grams of pumpkin
Seasoning: 200 grams of steamed rice noodles, 20 grams of hoisin sauce, 10 grams of pork ribs sauce, 20 grams of red oil, 5 grams of glutinous rice, 2 grams of salt, 5 grams of monosodium glutamate, 3 grams of chicken essence, 100 grams of flour, 0.1 grams of yeast, 0.1 grams of baking powder gram
Production Method:
Remove the net residual hair and wash the pork belly, cut into 8cm long and 3cm wide slices, combine rice noodles, hoisin sauce, sparerib sauce, red oil, glutinous rice, salt, monosodium glutamate, chicken essence into blanks, set a bowl and steam for 3 hours until the meat is cooked Baba soft.
Flour, yeast and baking powder are made into lotus leaf cake.
De-seed the pumpkin and cut it into a boat shape, steam it for half an hour, place the steamed pork on the steamed pumpkin, add the shallots, drizzle with hot oil, and place the lotus leaf cake.
konjac shredded salad
Specific production method
Prepare the food. A box of shredded konjac, shredded cucumber for later use, soaked fungus and shredded for later use, minced garlic, cut into small red peppers, and cut into sections of coriander for later use.
Spread the sliced cucumbers on a plate for later use.
Put an appropriate amount of water in the pot and boil it, put the fungus shreds into the pot, blanch and remove the water for later use.
Put the shredded fungus on top of the shredded cucumber on the plate.
Add an appropriate amount of cold water to the pot, then pour in the konjac shreds, and add a teaspoon of salt. After the fire boils, turn to medium heat and cook for another five minutes, remove the water and set aside.
Put the shredded konjac on top of the shredded fungus in the plate.
Put minced garlic and red pepper into a small bowl, add salt, chicken essence, vinegar, light soy sauce, and sesame oil, stir well, and let stand for about ten minutes.
When eating, pour the bowl juice on the konjac shreds, and then sprinkle with coriander.
Bitter Gourd Eggs
Material: bitter gourd, egg, chicken essence, salt, oyster sauce
Practice: 1. Prepare ingredients, eggs, bitter gourd
Cut the bitter gourd, remove the white seeds, and slice into thin slices
Soak the eggs with a spoon of salt, knock three open, add a little water and chicken essence, beat and stir well
Chop the garlic into pieces, put an appropriate amount of oil in the pot, bring to a boil, and sauté the garlic until fragrant
Add bitter gourd, stir fry a few times, then add an appropriate amount of salt, stir fry evenly with oyster sauce
Pour the beaten eggs from the side of the pot (if there is no oil in the pot after the eggs are laid, you can add a little more oil from the side of the pot)
Fry until the eggs are lumpy, turn over the other side and fry until cooked, then turn to low heat and serve on a plate
Dried Squid with Garlic Moss
Ingredients: dried squid, spring onion, garlic moss, ginger slices, aniseed, cinnamon, bay leaves, dark soy sauce, light soy sauce, rock sugar, salt, oil
practice:
Wash the dried squid in cold water overnight, remove the purple film and cut it into strips; cut the garlic moss into sections.
Pour a little oil into the pot, add garlic moss, onion and ginger to burst into fragrance.
Add the dried squid and stir fry, pour in the light soy sauce, dark soy sauce, rock sugar and stir fry until it is colored, add an appropriate amount of boiling water.
Add cinnamon and bay leaves, cook on high heat until the water boils, add an appropriate amount of salt, and simmer on high heat for 15 minutes until the soup is dry.
Stir-fried Beef with Wild Celery
Ingredients: appropriate amount of wild celery, beef, starch, pepper, soy sauce, garlic, ginger, salt, and chicken powder.
practice:
Wash the celery and beef, remove the leaves of the celery and cut into small pieces, and cut the beef into shreds for later use.
Add a little soy sauce, pepper powder and 2 tablespoons of starch to the sliced beef and set aside.
Shred ginger and mince garlic for later use. Put an appropriate amount of oil in the pot, sauté minced garlic until fragrant, add beef and stir-fry for a while, and then dish out the fried beef.
Add a little oil to the pot, add wild vegetables and stir-fry for a few times, add beef, add a little salt and a little chicken powder and stir-fry evenly before serving.
Fried Pork
Practice: 1. Cut pepper, fresh meat, ginger and garlic.
- Heat the oil, add ginger and garlic, saute until fragrant, add sliced meat and fry with salt.
3, the meat rushed to the side of the pot, add green pepper and a little salt to fry.
Put the meat down and stir well, add vinegar, soy sauce, cooking wine and tempeh and stir fry.
Finally add chicken stock and stir well.
Char Siew Pork
Raw materials: pork (front buttocks), barbecued pork sauce, garlic cooking wine, white sugar, dark soy sauce
Practice: 1) Cut the pork into strips with a length of 4cm, a thickness of 2cm and a length of 10cm.
Pour the char siew sauce into a bowl, add minced garlic, cooking wine, sugar and dark soy sauce, and stir to form a sauce.
Soak the meat slices in the sauce so that each part is evenly coated with the sauce. Cover and refrigerate for 2 days.
Place the marinated meat slices on the grill, leaving a gap in the middle for even heating. Put a foil-lined baking sheet on the bottom of the oven to catch dripping grease and sauce.
The oven is 200 degrees, after preheating, put the meat slices in and bake for 20 minutes first. Then take out and turn over, brush with another layer of sauce, raise the oven temperature to 240 degrees, and continue to bake for 20 minutes.
Fried Pork with Yuba
Beancurd, pork belly, chopped pepper and garlic slices, cooking wine, soy sauce, oyster sauce, green pepper slices, salt, chicken essence in bags
Method: Pack a bag of yuba in a bag, cut the required amount and soak it in warm water
Cut the pork belly into small pieces, stir fry the oil in a hot pan
Put chopped peppers, garlic slices, cooking wine, soy sauce, oyster sauce, and half a spoon of water to simmer for flavor. Then add the yuba and stir fry. When the soup is almost dry, add green pepper flakes, salt and chicken essence to taste.
Sichuan Douban Fish
Ingredients: Wuchang fish; Pixian bean paste; soy sauce; vinegar; sugar; cooking wine; shallots; pepper; garlic; dried tempeh;
practice:
After the Wuchang fish is cleaned up, wash and drain the water, add cooking wine and salt and rub evenly, and marinate on one side; chop the onion, ginger and garlic, and cut the pepper into sections; add oil in the pot, and when it is about 60% hot, put in Wuchang fish; fry until golden on both sides, remove and drain the oil for later use; leave the base oil in the pot, saute minced ginger and garlic, chili segments and tempeh;
Add bean paste, stir fry until red oil comes out; add peppercorns, stir fry evenly; add half a bowl of water to boil; add Wuchang fish, bring to a boil over high heat, then turn to low heat; add 1 tablespoon of soy sauce, 1 tablespoon Cooking wine; 1 tablespoon of vinegar, half a tablespoon of sugar to taste, cover the pot and simmer for about 5 minutes, until the fish is cooked and delicious; the soup is quick to dry and the fish is poured, pour in water and starch to thicken thinly, pour the soup on the fish plate On top of it, sprinkle with chopped green onion.
[Dish name] Kelp mixed with vermicelli
[Features] Silky long and fragrant.
[Ingredients] 3 taels of kelp, 3 stalks of green cabbage, 2 taels of water vermicelli, 3 grams of vinegar, 5 grams of soy sauce, a little monosodium glutamate, 3 grams of salt, a little chopped green onion, minced ginger, a little sesame oil, and 10 grams of mashed garlic.
[Production process] Wash the kelp, cut it into shreds, blanch it in water, and remove it to control the water; cut the vermicelli into long sections, wash the vegetable leaves, and then shred them with a straight knife. Mix these three ingredients in a bowl, then add soy sauce, vinegar, salt, monosodium glutamate, minced ginger, chopped green onion, minced garlic and sesame oil in sequence, and stir well.
Spicy Fried Rice Cake
Ingredients: 1 pack of rice cake strips, half or 1 cabbage, 2 carrots, 1 onion, 2 tablespoons of Korean hot sauce, 1 tablespoon of Korean miso, 1 tablespoon of sugar, some Korean kimchi, a little sesame seeds;
practice
Shred the onion and carrot, and chop the cabbage (not too small). Heat up a little oil and saute the onions until fragrant. Add shredded carrots. Add cabbage, stir fry, you can add a little soy sauce.
Take another pot and put the quick-frozen rice cakes in the boiling water. Cheese heart rice cake or salted egg yolk rice cake can also be used. Pour the slightly hot rice cakes into the wok. Add two tablespoons of Korean hot sauce.
Then there is about a spoonful of Korean doenjang, which depends on personal taste and may not be added. Add a spoonful of sugar, if you like it sweeter, you can add a little more. Be sure to add sugar to make it fresh! Change to medium heat for a few minutes, stirring in the middle to avoid sticking to the pan.
Then turn on the fire and collect the juice. The amount of juice depends on personal preference. Some people like to eat soup with soup, and some people like it a little bit dry. You can decide by yourself~ At this time, you can also put in the instant noodles that have been scalded with boiling water. Awesome.
Take out of the pot~ Sprinkle with sesame seeds, you can also sprinkle some chopped green onion~ You can also add sliced white water eggs~ Like! Fragrant and spicy fried rice cakes are ready! Add the kimchi to the wok and continue to stir fry.
Fried Shrimp with Kelp and Egg
Ingredients: 4 eggs, 8 grams of dried kelp, appropriate amount of shrimp, 1 teaspoon of salt, 1 teaspoon of pepper, 1 tablespoon of cooking wine
practice
Soak the kelp in water to soften, and cut the soaked kelp into filaments;
Clean the shrimp, remove the head and shell, make a knife on the back of the shrimp, remove the shrimp line, add 1 tablespoon of cooking wine and 1 teaspoon of pepper and marinate for ten minutes;
Put oil in the pot, pour in the shrimps and stir-fry until the shrimps turn red, set aside for later use;
Break up the eggs, pour in the egg mixture, and break up the eggs over medium heat;
Pour in the chopped kelp, continue to stir fry for about 1 minute on medium and low heat, then add shrimp and salt, stir fry evenly
Creamy Burritos
Materials: 150 grams of corn flour, 150 ml of milk, appropriate amount of sugar (the amount depends on personal taste), a heart-shaped mold (optional)
practice
Put corn flour and some sugar in a large bowl, pour in milk and mix well; wash and dry the heart-shaped mold for later use
Turn on a small fire; put oil in the pan, put it into the mold, scoop an appropriate amount of batter with a spoon and pour it into the mold
After frying the tortilla until it is formed, carefully remove the mold, and finally fry the tortilla until both sides are golden and cooked through.
Boiled Pork
Ingredients: minced chili; pork lean meat; bean sprouts; rapeseed; Pixian bean paste; Chinese prickly ash; dried chili minced
practice
Slice the pork, marinate with starch, a little cooking wine, and a little salt
Rapeseed, bean sprouts (quantified according to the number of people eating)
Pixian bean paste, chili crushed, chili oil mixed
Dried chili, chopped pepper
Cook the vegetables
Put the cooked vegetables into the container for later use
Cook the marinated meat for 7 or 8 minutes and take out
Pour the pepper mixture into the boiling water and cook for two minutes
Pour the meat slices into the chili soup and cook it thoroughly. It is recommended to turn on the range hood at this time, because it is very spicy, haha
Pour the boiled meat and soup on the vegetables, evenly sprinkle the dried peppers and peppercorns on it, and then heat the oil in another pot to 180° and pour it on the meat slices.
Spicy Squid Roll
Ingredients: squid, green and red peppers, green onions, ginger, garlic, Pixian bean paste, dark soy sauce, oyster sauce, shredded red peppers, chicken essence;
practice
Prepare the materials; peel off the black skin on the outside of the squid; after processing the outside, cut the squid, take out a cartilage inside, and wash it; change it into a flower knife, and I will put it on the tips for cutting the flower knife ; Change to small pieces;
The onion, ginger, and garlic are ready; add some water to the pot, put the squid in, and it will naturally form into a roll after entering, don't blanch for a long time, it will not be tender;
Put oil at the bottom of the pot, add Pixian bean paste and shredded red pepper, fry it for a while, stir fry until fragrant, add shredded ginger, put the squid into the pot to taste, add some dark soy sauce for color, pour in the green and red peppers, Stir fry for a while, add garlic slices, chopped green onion, chicken essence after breaking, and take out of the pot;
Mushroom Loofah Soup
Materials: 2 loofahs, crab mushrooms, white mushrooms, fresh shiitake mushrooms, enoki mushrooms, a little carrot, one egg, salt, sesame oil;
practice
Peel the loofah; remove the two ends and cut the hob block;
Boil a pot of water, add a small amount of oil and salt, put in the loofah and blanch until half cooked; take it out and immerse it in cold water; take it out and put it in a bowl after cooling; take an egg; put oil in the pot and put the egg in it fry well;
Remove the roots of crab-flavored mushrooms, white jade mushrooms, fresh shiitake mushrooms and enoki mushrooms, wash and drain; wash and shred carrots; put a small amount of oil on the pot, add crab-flavored mushrooms, white jade mushrooms and fresh shiitake mushrooms and stir-fry until fragrant; add water and cook Open, simmer for five or six minutes on medium-low heat;
Add shredded carrots and cook for a while, season with salt, then add enoki mushrooms to boil; add fried egg whites, pour sesame oil and turn off the heat; pour the boiled soup on the boiled loofah; mix it for a while;
Golden Needle Chicken Shreds
Ingredients: 200 grams of enoki mushroom, 120 grams of chicken thigh, 5 red peppers, 50 grams of fungus, 1 small piece of ginger, 2 cloves of garlic, 5 grams of chopped green onion, 1 teaspoon (5 grams) of salt, 1/2 teaspoon of chicken essence (2.5 grams), pepper Half teaspoon of powder (2.5g), 10g starch, 10ML cooking wine
practice
Wash the chicken thighs, cut into shreds, add cooking wine, 2 grams of salt, mix well with pepper and dry starch, marinate for 15 minutes, wash and slice the fungus, shred the red pepper, wash the enoki mushroom, and shred the ginger, Sliced garlic, minced green onion
Heat the oil in the pot over high heat, when the oil is 60% hot, add shredded ginger and garlic slices and sauté until fragrant
Pour in the shredded chicken and fry until all the color changes
Pour in the enoki mushroom and fungus, fry for about two minutes
When the pot is about to start, pour in red pepper, add salt, sprinkle chicken essence with chopped green onion, stir well and serve
Fried Pork with Garlic Moss
Ingredients: lean meat of hind legs, garlic moss, ginger, garlic, Chinese prickly ash, dried chili, cooking wine, soy sauce, cornstarch;
practice:
Dice ginger and garlic, cut dried chili into small pieces, shred or slice lean meat, marinate with cornstarch for later use, and cut off the garlic moss.
Heat the oil in a hot wok, the iron wok must be heated until it emits green smoke, then pour in the lean meat, ginger and garlic granules and quickly stir-fry until the lean meat changes color. complete this step).
Less oil in the pot, add Chinese prickly ash, dried chili, a little ginger and garlic, fry until fragrant, pour in the garlic moss. Then pour a large amount (a small half bowl) of cooking wine and stir fry evenly, cover the pot and simmer for 30-60 seconds, then add an appropriate amount of salt and continue to stir fry (if the cooking wine is all evaporated and the garlic moss is not mature, add an appropriate amount of water and continue to stir fry saute).
After the garlic moss is mature, add the fried lean meat, top with soy sauce and stir fry evenly.
Fried Cucumber with Shrimp
Ingredients: Shrimp, Cucumber, Ginger, Onion, Sugar, Salt, Soy Sauce, Starch
practice
Wash and dice the cucumber, peel the shrimp, and wash the shrimp line for later use. Wash and shred ginger and onion.
Put oil in the pot, add ginger, shrimp and stir fry for a while.
Add sugar, green onion, diced cucumber, soy sauce, salt, water starch, and serve.
Bitter Gourd Mashed Potatoes
Material: 1 bitter gourd, 1 potato, appropriate amount of minced onion, ginger and garlic, appropriate amount of salt and chicken powder
practice:
Wash and peel separately
Use a planer to plan the bitter gourd into thin slices. It doesn't matter if it is longer, because it is very thin.
Cut the potatoes into cubes, put them in a fresh-keeping bag, and microwave at 600W for three minutes (just cooked)
Let it dry until it is not hot, and press it into mud.
Add olive oil and green pepper oil to the pot, add onion, ginger and garlic and fry until fragrant
Add bitter gourd and mashed potatoes, stir fry, add salt and chicken powder, stir well
Shredded Chicken
Ingredients: 1 chicken, fungus, lime, chives, coriander, salt, oil, sesame oil, soy sauce, red oil, sugar, oyster sauce, minced garlic, star anise, pepper, ginger slices, cooking wine
practice:
Clean up the chicken, boil a pot of water, put the whole chicken in the pot, cook until the chicken is broken, take it out and let it cool. After washing the fungus, tear the pieces, and cook them in boiling water for two minutes, set aside.
Take a small bowl, make a bowl of seasoning sauce with seasoning, cut half a lime, squeeze the juice into the seasoning bowl.
Tear the cooled chicken into small strips by hand, add fungus, pour in the sauce and mix well. Shred the other half of the lime, mix it into a bowl, and add a few sprigs of coriander at the end.
Braised Chicken Wings
Ingredients: 500g chicken wings; 6 mushrooms; 5 fungus; 2 dried red peppers; 1 ginger; 3 cloves of garlic; 2 green garlic; 30ml (2 tablespoons) cooking wine; 30ml (2 tablespoons) soy sauce; tablespoon); dark soy sauce 15ml (one tablespoon); salt 3g (half teaspoon); sugar 5g (one teaspoon)
practice:
Soak dried shiitake mushrooms in warm water of about 40 degrees for 1 hour, wash and cut into large pieces for later use. Soak the fungus in cold water for half an hour, remove the stems, wash and tear them into small pieces for later use. Cut the chicken wings into two pieces from the middle with a knife, rinse and drain.
Peel and slice the ginger, pour the chicken wings into a large bowl, add the ginger slices, cooking wine and oyster sauce, stir evenly, cover the lid, and marinate for 20 minutes. Pour oil into the pot, heat it up to 70% hot, add dry red pepper, cut green garlic (1 piece) and smashed garlic cloves, saute until fragrant, add chicken wings and ginger slices, and keep turning with a shovel Fry until chicken wings change color.
Put in the mushrooms and fungus, pour in the water to cover the surface of the food, add the light soy sauce and dark soy sauce, continue to heat with high heat, and use a spoon to skim off the soup noodles when there is foam. (or skim the foam first, then pour in the light and dark soy sauce)
Add in sugar, cover with lid, turn to low heat and simmer for 15 minutes. Open the lid, add salt, stir well, change to high heat to close the soup, and turn off the heat when the soup thickens. Add the remaining pieces of green garlic (1 piece), stir fry evenly, and serve.
Steamed Pumpkin with Tempeh
Ingredients: about 1 catties of pumpkin; 2 tablespoons of dried tempeh; 1 pinch of wolfberry; minced garlic; minced pepper; steamed fish soy sauce; a little sugar;
practice:
Peel the pumpkin, use a stainless steel spoon to scoop out the flesh of the soft meat layer, and cut it into small pieces for later use;
Making fermented fermented bean sauce: Wash the dried fermented fermented fermented bean paste, soak for 3-5 minutes, and chop slightly. Pour an appropriate amount of oil into the pot, sauté the minced garlic when it is 50 to 60% hot, add the tempeh and minced pepper and stir-fry until the tempeh is fragrant, add sugar and steamed fish sauce to taste, add a little water, stir well and serve.
Pour the pumpkin over the homemade tempeh sauce, steam it in a steamer for about 20 minutes, and mix it well before serving.