A selection of 43 dishes to recommend
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!
Hakka Fried Fish
Ingredients Dried wild fish 150g; fresh chili salt; ginger
Practice 1. Put an appropriate amount of dried fish into a bowl, then pour in warm water for about 10 minutes.
Heat the pan and pour in the oil (slightly more than the usual fried vegetables). When the temperature of the oil is 70% or 80%, take out the soaked dried fish, put it in a pan with salt and pre-prepared ginger.
Fry the soup until golden on both sides.
Put the fried fish once, put the prepared peppers into the pot, and fry with salt.
Fry the peppers and fry the dried fish, add a little water and MSG or chicken essence. Start cooking.
Hui-flavored double winter
Materials: 200 grams of mushrooms, 150 grams of winter bamboo shoots, 75 grams of green vegetables (can be used for rapeseed, etc.), appropriate amount of rapeseed oil, refined salt, chicken powder, soy sauce and shochu
practice:
Wash the shiitake mushrooms, cut into thin slices, cut the winter bamboo shoots into thin slices, and wash them again.
Pour the water into the pot, add the mushrooms and winter bamboo shoots and wash them to remove the water.
Pour the rapeseed oil into the pot, heat it, add the vegetables and stir-fry, add the fine salt, chicken powder, soy sauce and wine, pour in the mushrooms and bamboo shoots, and fry until delicious.
Celery
Ingredients: 1 celery, 1 dried lily, appropriate amount of peanut oil, appropriate amount of salt, a little chicken essence, two shallots, two cloves of garlic
practice:
Wash the dried lily and soak it in hot water for more than 30 minutes, so that it is easier to cook later.
After soaking the lily, wash the celery and green onion, cut the celery into sections, cut the scallion white into small sections, and pat the garlic open and mince.
Heat the washed pot, pour in an appropriate amount of peanut oil and boil, pour in the shallots and minced garlic and saute until fragrant.
Pour in the soaked dried lily and fry for five or six minutes.
Pour in the celery and fry for four or five minutes. Do not fry for a long time, as it will be overcooked and affect the taste.
Put in the right amount of salt and chicken essence and fry for a while, then take it out of the pot and put it on a plate.
cold three silk
Raw materials: water-fat kelp, vermicelli, carrots, salt, chicken essence, sesame oil, vinegar
practice:
Cut the kelp into sections and scald the carrots with boiling water.
Rinse the vermicelli soaked in hot water and cut into pieces.
Put the three kinds of silk together, add salt, chicken essence, sesame oil, vinegar, and stir well.
Bean sprouts mixed with gluten
Ingredients: a piece of gluten, bean sprouts, carrots, spinach, green peppers.
Ingredients: minced garlic, chives, chili oil.
- Cut the gluten into small cubes, bean sprouts and spinach leaves and blanch them in boiling water.
Sliced carrots, diced green peppers.
Put all the ingredients in a large bowl.
Take a small bowl, mix chopped shallots, minced garlic, light soy sauce, balsamic vinegar, salt, a little sugar, chicken essence, and sesame oil into the sauce.
When eating, pour the seasoning sauce on the bean sprouts gluten, mix well and eat, a very good appetizer!
Steamed Scallops with Garlic Vermicelli
Ingredients: 4 scallops, half a handful of shallots, appropriate amount of ginger, appropriate amount of garlic, 1 clove of cooking wine, appropriate amount of soy sauce, appropriate amount of salad oil, appropriate amount of salt, appropriate amount of chicken essence, 2 grams
practice:
Clean the scallops, soak the vermicelli in warm water for 10 minutes in advance and set aside; finely chop the ginger, cut 1 clove of garlic into minced garlic, and chop the green onion; put a little oil in the pot and heat it, then turn to low heat and put in 1 /2 minced garlic saute until fragrant
Add a little salt to the sauteed minced garlic and the other half of the raw minced garlic, and mix the chicken essence for later use; cut the cleaned scallops with a knife, cut the vermicelli into small pieces, then spread them in the shells and sprinkle a little evenly fine salt
Put the cut scallop meat on the vermicelli, pour a little rice wine into each scallop evenly, and spread the adjusted minced garlic
Put a few more shredded ginger, put it into a pot of boiling water and steam it for 5 minutes, remove the shredded ginger, sprinkle a little chopped green onion one by one, pour some soy sauce, heat another pot of oil, and pour it evenly on the chopped green onion to stimulate the scent,
Onion mixed with fungus
Ingredients: 150 grams of black fungus, half onion, half bell pepper, half red pepper, 1 teaspoon Chinese pepper, 2 dried peppers, 1 gram salt, 1 teaspoon soy sauce, 1 teaspoon vinegar, 1 tablespoon vegetable oil
practice:
Wash and shred the onion and green and red peppers; blanch the fungus in boiling water
Cut the dried chilies into pieces, put them into a spoon together with the Chinese pepper, add oil, and set the fire to the aroma of the peppers.
Stir the fungus, onion, green and red pepper and the seasoning juice (salt, soy sauce, vinegar), pour in the fragrant oil, and stir well
cold tripe
Ingredients: 500 grams of tripe, 1 red pepper, 1 green onion, 1 piece of ginger, appropriate amount of aniseed, 6 grams of sesame oil, 6 grams of soy sauce, tablespoon of cooking wine, 3 grams of refined salt, 3 grams of sugar
practice:
Wash the green onions and cut them into sections; wash and slice the red peppers; wash the tripe, scald them in boiling water for 5 minutes, remove them and scrape off the grease;
Put the tripe, cooking wine, aniseed, scallions, and ginger into the boiling water, cook until the tripe is cooked, and slice into plates after cooling;
Before eating, shred the red pepper and the remaining green onion, sprinkle it on the tripe, and drizzle the soy sauce, salt, sugar, and sesame oil.
Tips: Smooth, crisp, and delicious. The tripe should not be overcooked, it will taste better if it has enough toughness.
Vermicelli with Spinach
Ingredients: 900 grams of spinach, 1 small handful of vermicelli, half a red pepper, 12 almonds, a little oyster sauce, a little sesame oil, appropriate amount of salad oil, 4 grams of salt
practice:
Cut the roots of the spinach, clean them, and cut them into sections; soak the vermicelli in cold water to soften; boil a large pot of water, add the spinach after the water boils, add oil and salt, boil the water again, pick it up and put it in the prepared in cold water
The water that has been scalded with spinach continues to be used to scald the vermicelli
Pick up the boiled vermicelli and spinach, drain the water, put them in a large bowl, pour in sesame oil, add oyster sauce, mix well with chopsticks, sprinkle with red pepper and chopped almonds to decorate
Steamed preserved meat
Ingredients: 200 grams of preserved pork, 25 grams of meat broth, 200 grams of preserved chicken, 0.5 grams of monosodium glutamate, 200 grams of preserved carp, 25 grams of cooked lard, and 15 grams of sugar.
Make:
Wash the cured meat, cured chicken and cured fish with warm water, put them in a pot and steam them until cooked.
Boneless cured chicken, skinless cured meat, and descaled cured fish;
Cut the bacon into 4 cm long and 0.7 cm thick slices, and cut the cured chicken and cured fish into strips of the same size.
Take a porcelain vegetable bowl, place the bacon, preserved chicken, and preserved fish neatly in the bowl with the skin down, and then add cooked lard, sugar and seasoned meat broth to the basket and steam it until it is cooked;
After steaming for about 20 minutes, take out the flip button and put it on a plate.
Spicy Beef Sauce
Ingredients: appropriate amount of fried peanuts; 500 grams of beef tenderloin; 300 grams of sweet noodle sauce; 150 grams of dried chili; 500 grams of salad oil; seasonings; green onions; ginger; pepper; star anise; cooking wine;
practice;
Remove the fascia from the beef and wash it for later use. Wash the green onions and ginger and cut them into chopped green onions and minced ginger for later use.
Cut the beef into bean-sized pieces.
3, 3 Put the meat into the container, pour cooking wine and marinate for a while.
Fill the pot with water and fire. After the water is boiled, add the washed dry peppers and cook for a few minutes until the peppers become soft and remove the water.
Grind the peppers into fine powder with a food processor, or chop them into fine powder with a knife.
Pour a little oil in the pot, add Chinese peppercorns and star anise, fry them for fragrance and remove them.
Pour a little oil into the pot, add diced beef and fry until the water is dry and the meat is cooked. Set aside.
Pour 500 grams of salad oil into the pot and heat it up to 50% heat, pour in the minced pepper and stir fry.
Then add minced ginger and continue to stir fry on medium and low heat.
Stir fry continuously. After 10 minutes, the chili oil has been boiled.
When the bubbles in the pot become smaller, indicating that the chili water is almost dry, add the chopped green onion and continue to stir-fry for five minutes.
Add the fried diced beef and fry for another five minutes.
Add the sweet noodle sauce and continue to stir-fry for a few minutes until the sauce penetrates and changes color.
Turn off the heat, add an appropriate amount of chicken essence and stir well.
After cooling, add the fried peanuts and stir.
Homemade Healthy Luncheon Meat
Ingredients: 500 grams of minced meat, 4 green onions, 1 ginger, 1 egg, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon five-spice powder, 1 tablespoon cooking wine, 1.5 tablespoons water starch
practice
Chop the minced meat you bought into minced meat, the finer the better (you can also put it in a food processor and mash it into minced meat)
Pour the minced green onion and ginger on the minced meat, then chop. In this way, the flavor of onion and ginger can be better integrated into the minced meat. Until the minced onion and ginger are also chopped, the finer the chop, the better.
Prepare an egg, separate the egg white and yolk, pour the egg white into the minced meat, and keep the yolk.
Appropriate amount of water starch, about 5 tablespoons.
Add an appropriate amount of cooking wine, one and a half tablespoons of salt, and one tablespoon of five-spice powder to the minced meat, mix well, pour in the water starch and stir well. Adding water starch to the meat filling will not cause firewood, so there is no need to add water. Adding water starch can better control the thin consistency and make it easier to use.
Add the egg whites to the meat filling, and the egg yolks for use. The egg white is wrapped on the surface of the meat filling, and it tastes smooth and tender. After adding all the ingredients, stir the meat filling in one direction with chopsticks.
Prepare a piece of gauze, wet it with water, so that the meat filling is not easy to stick; pour the meat filling on the gauze.
Wet your hands with water, shape the meat filling, and press it with your hands. Start wrapping the meat stuffing from one end of the gauze, and press the minced meat tightly, so that the steamed luncheon meat is firm inside and the meat is not easy to disperse.
Wrap the meat filling tightly with gauze.
Boil the water in the pot, put it on the grate, and steam for 25 minutes on high heat. At this time, it is almost ripe.
Uncover the gauze, use a brush to brush the egg yolk just left, and evenly brush a layer of egg liquid on the surface of the luncheon meat. Cover the pot and steam until the egg liquid solidifies.
Apply a layer of egg liquid to make the surface of the luncheon meat more elastic and richer in taste. If you don't like to eat egg yolks, you can leave it out.
After the egg liquid has solidified, turn the luncheon meat over and continue to apply the egg liquid. After smearing evenly, continue to steam until the egg liquid has solidified. Remove, slice and serve. (I applied it three times in total, so the color is more yellow after steaming)
Kung Pao Shrimp Balls
Ingredients: 300 grams of fresh shrimp, 2 shallots, 50 grams of peeled peanuts, appropriate amount of dried red pepper, appropriate amount of ginger and garlic.
Remove the head, feet, shell and shrimp line of the shrimp, as shown in the picture, one shrimp is ready to be peeled. Make a cross-cut across the back of the shrimp, but do not cut into sections.
Put all the processed shrimp into a large bowl, add 1 spoon of cooking wine, half an egg white, and 1 spoon of cornstarch in turn, and marinate for 10 minutes for later use.
Cut the dried red pepper into sections, the onion into sections, and the ginger and garlic minced for use.
Prepare a bowl of juice. Take a clean bowl, add 2 tablespoons of cornstarch, 1/2 tablespoon of salt, 4 tablespoons of sugar, 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 1/2 tablespoon of chicken essence, and 5 tablespoons of water to make a bowl of juice for later use. (Soy sauce has a salty taste, so be careful when adding salt)
Put a little oil in the cold pot, and then put the peanuts in the pot. Fry over low heat until golden brown, then remove to cool.
Pour a little oil into the pot. After the oil is hot, put the shrimp into the pot and fry until the color changes, and then put it out for use.
Leave a little base oil in the pot. After the oil is hot, add dry peppers and a few peppercorns and stir-fry until fragrant.
Put the ginger and minced garlic into the pot and stir-fry until fragrant. Put the shrimp in the pot and stir-fry evenly.
Put the scallions into the pot and stir fry evenly. Pour the bowl of juice into the pot and bring to a boil.
Pour the fried peanuts into the pot before serving, stir well and serve.
Stir-fried pork liver with celery
Ingredients: 500g celery, 300g pork liver, 15g red pepper, onion ginger, oil, salt, cooking wine 20ml, sugar 3g, soy sauce 20ml, pepper 2g, chicken essence, starch, sesame oil
practice:
Wash and cut celery, shred red pepper, and slice pork liver
Add the pork liver to cooking wine, sugar, pepper, soy sauce, starch and mix well
Put the celery in the boiling water, add a little salt to boil the soup, remove it and let it cool
Heat oil in a pan, saute ginger and spring onions until fragrant, add pork liver slices, fry until discolored and hardened, then set aside for later use
Continue to heat the oil pan, pour in celery, add salt, sugar and soy sauce
After stir-frying evenly, add red pepper shreds and pork liver, drizzle with sesame oil, add a little chicken essence, stir-fry evenly and turn off the heat
Hand beat shrimp balls
Ingredients: 500 grams of shrimp, 200 grams of pork belly, 10 grams of scallion white, 10 grams of ginger, 1 tablespoon of cooking wine, 1 egg white, appropriate amount of salt, appropriate amount of sugar, and 2 tablespoons of cornstarch.
practice:
Remove the head and shell of the fresh shrimp, and use a toothpick to remove the shrimp line on the back. Dice the pork belly. Mince onion and ginger.
Use the back of the knife to smash the shrimp, chop it into mud, and chop the pork belly separately. Mix it again and add the minced onion and ginger.
Beat in an egg white, 1 tablespoon cooking wine, some salt, and a little sugar to make it fresh. 2 tablespoons of cornstarch, stirring constantly in one direction, after the strength, grab it with your hands and drop it back into the basin. Keep hitting until the bowl is turned upside down and the shrimp paste will not fall out.
Boil a pot of water, after the water is boiled, reduce the fire. The tiger's mouth squeezed out the balls, and the spoon was dipped in water and scraped off. The balls are all done. When it is fully cooked, it is elastic and then the fire is topped.
Take out the cold water to make the shrimp balls more elastic. If you don't eat them right away, pack them and freeze them.
Chestnut-roasted bullfrog
Ingredients: 2 thin bullfrogs, 15 chestnuts, 1 section of green onion, 1 piece of ginger, 12 garlic, 3 green peppers, 3 red peppers, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of dry starch, raw 1 tablespoon of soy sauce, 1/3 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 2 pieces of rock sugar, 1 bowl of broth
practice:
Cut the bullfrog into pieces, mix with half a teaspoon of salt, half a tablespoon of cooking oil, half a teaspoon of black pepper, and two teaspoons of dry starch, and marinate for ten minutes. Boil the chestnuts for 10-20 minutes, remove the cold water for later use, cut the green and red peppers into rings, and slice the ginger.
Put the oil in the pot and heat it to 80% heat, put the bullfrog in, and fry it on high heat. Throw them in one by one, don't turn them at first, shake the pot until the bullfrogs can be dispersed, and then use chopsticks to poke them away. The chestnuts are also fried in the pot, and the outer skin is slightly crispy. Fried bullfrog and chestnut for spare.
Drain all the oil for frying the bullfrog, and the oil in the pot is enough. Stir fry the onion, ginger and garlic until fragrant. Put light soy sauce, dark soy sauce, cooking wine, rock sugar, and a bowl of broth. boil. Pour in the bullfrog and chestnut.
Bring to a boil over high heat and simmer for 5 minutes. Add half a teaspoon of salt and cook over high heat. When the juice in the pot has not dried up, put green and red peppers and fry them on high heat.
Vegetarian Kung Pao Chicken
Ingredients: 2 king oyster mushrooms, 1 green pepper, 1 red pepper, 20g green onion, 15g ginger, 6 dried chili peppers, 2.5g salt (half a teaspoon), sugar 159 (1 tablespoon), vinegar 15m (1 tablespoon), Light soy sauce 15m| (1 spoon), water starch 45m (3 spoons), peanut 100g. method:
Cut the king oyster mushrooms into small pieces, green and red peppers into small pieces, mince the ginger, cut the green onions into small pieces, and cut the dried chili into small pieces. Add water to a pot and heat it up, blanch the king oyster mushrooms, drain the water and set aside.
Add 1 light soy sauce, 1 vinegar, 1 tablespoon sugar, 3 tablespoons water starch, and half a teaspoon salt to a bowl and mix well.
Heat the oil in the pot, add onion, garlic, dried chili and saute until fragrant, add king oyster mushrooms and quickly stir fry, turn to low heat and add the prepared sauce, add peanuts, green and red peppers and fry until cooked.
Garlic Roasted Fungus
Materials: 100g fungus (water hair), 90g snow peas, 1/4 garlic, one red pepper, one spoonful of oyster sauce, one spoonful of soy sauce, one spoonful of chives, two starches, a little sugar
Practice: 1. Remove the old roots after the ear foams, rub with a little flour or starch, wash them, and control the water
Remove the old tendons and wash the blue beans, peel the garlic, cut the red pepper into eye pieces for later use, and dice the shallots
Add oyster sauce, sugar, soy sauce, starch and water to make a bowl of juice for later use
Add water to boil, pour in snow peas and blanch until they are broken and take out
Boil the fungus until it is broken and fish out
Add oil and garlic cloves
Fry until lightly brown, then remove and set aside
Put the onion into the pot and fry until fragrant, pour the bowl juice, and boil the garlic cloves
Then pour in all the vegetables and stir well to serve.
Steamed Chicken with Winter Melon
Ingredients: vegetarian chicken, a section of chives, some white sesame seeds, appropriate amount of light soy sauce (for salty taste), appropriate amount of dark soy sauce (for coloring), appropriate amount of Totole Fresh Scallop Sauce, appropriate amount of sugar (or honey), a little salt, 1 garlic clove, 1 spoon Laoganma;
practice
Cut the vegetarian chicken into thin slices, heat the pan with cold oil, when the oil is bright, deep fry the cut vegetarian chicken pieces in the oil pan for a little while, and drain the oil of the fried vegetarian chicken pieces.
Leave some oil for frying in the pot, add the garlic cloves and saute until fragrant. After the fragrance comes out, put a spoonful of Lao Ganma, stir well, add a little water, add light soy sauce, fresh shellfish juice, dark soy sauce, stir well , add the vegetarian chicken slices.
Turn on the fire. After the water in the pot boils, the fire can be slightly smaller and cook slowly. After about 20 minutes, the soup will gradually thicken and add a little sugar.
Cover the lid and simmer for about 10-15 minutes. At this time, the soup is already very thick. Turn off the heat, pour out, and sprinkle with white sesame seeds and chives.
Garlic celery fungus
Ingredients: 200g of celery, 50g of black fungus from Northeast China, appropriate amount of salt, appropriate amount of garlic, appropriate amount of soy sauce, balsamic vinegar
practice:
Mince the garlic and cut the celery into strips.
Pour water into the pot, when the water boils, add a spoonful of salt, a small amount of cooking oil, pour in the black fungus and celery, blanch, and remove into cold water.
Pour an appropriate amount of oil into the pot and heat it until it is 80% hot.
Prepare a bowl, pour in minced garlic, pour in hot oil, add half a spoon of salt, some balsamic vinegar, light soy sauce, mix well.
Prepare a large bowl, pour in the fungus and celery, pour in the prepared bowl juice, stir well, and serve on a plate.
Fried pork liver with garlic sprouts
Material: pork liver, garlic seedlings, starch, cooking wine, white vinegar, old soy sauce, onion, ginger, sugar, salt, edible oil
Practice: 1. Soak the pork liver in water for 30 minutes, remove it, wash it into slices, add salt, cooking wine, light soy sauce, white vinegar starch and marinate for 15 minutes.
Wash the garlic sprouts and cut them into sections. Wash and cut the onion and ginger for later use.
Pour cooking oil into the pot, add onion and ginger and saute until fragrant.
Pour the marinated pork liver into the pot, stir fry until it turns white, add soy sauce and stir fry to color.
Pour the garlic sprouts into the pot, add salt and sugar to taste.
Add the starch and water to make a juice, pour it evenly on the surface of the ingredients, and stir fry evenly.
Bitter Gourd with Eggplant Sauce
Material: eggplant, bitter gourd, green and red pepper, garlic,
practice:
Wash and cut the eggplant, bitter gourd and chili separately, and dice the garlic. Heat oil in a pan, saute garlic until fragrant. Pour in the eggplant and fry until the eggplant is translucent.
Pour in the bitter gourd and stir fry until soft. Add green and red peppers, add salt and stir fry. Put about two tablespoons of water, add in soy sauce, oyster sauce, chicken powder, stir well and serve.
Double Mushrooms with Pesto Oyster Sauce
Ingredients: 10 round mushrooms; 150 grams of fresh shiitake mushrooms; 4 cloves of garlic; 2 tablespoons of cooking oil; 1 tablespoon of oyster sauce; a little sugar;
Wash the round mushrooms and shiitake mushrooms and cut them into thick slices; chop the garlic and set aside
Put 2 tablespoons of oil in a hot wok, first put down the round mushrooms and fry until slightly browned.
Add minced garlic and shiitake mushrooms and stir fry together.
When the mushrooms are also soft, add sugar and oyster sauce to taste.
Finally, collect the juice over high heat, sprinkle crushed black pepper and parsley before serving.
Thousand Island Sauce Chicken Balls
Ingredients: chicken thigh, mustard heart, thousand island juice, minced garlic, chicken powder, pepper, salt, sesame oil
practice:
Slice chicken thighs, add salt, monosodium glutamate, cornstarch, and water, mix well and marinate for 20 minutes. After washing the mustard hearts, put them in a pot of boiling water and blanch them, then remove them from the water and set aside.
Heat oil in a wok, add the marinated chicken thighs, stir fry until discolored and mature, then pour out and set aside.
Leave the bottom oil in the pot, put a little minced garlic and Qiandao juice, then put the chicken balls and mustard hearts in.
Add water, salt, chicken powder, sesame oil, pepper and stir well, add some oil and stir well and serve.
Dried Pleurotus Mushrooms
Practice: 1. Wash and slice the king oyster mushroom, wash and shred the onion.
Add a tablespoon of olive oil to a non-stick frying pan, and fry the king oyster mushroom slices on both sides until slightly yellow.
Pour the onion into the non-stick pan, stir-fry until fragrant, add the king oyster mushroom slices and stir-fry together.
Add salt, soy sauce and pepper to taste and stir well.
Stir-fried Zhaojun Beans with Parsley and Pig Ears
Ingredients: Zhaojun beans, cooked pig ear strips, parsley segments, a little red pepper strips, salt, monosodium glutamate, chicken essence, Lee Kum Kee stir-fry sauce, two soups, and an appropriate amount of raw oil.
practice:
Put Zhaojun beans in water, soak them for 6 hours, take them out and put them in a pressure cooker, add two soups and season them, then press the heat for 15 minutes. When the Zhaojun beans are soft and delicious, take them out and control the water for later use.
Heat the oil in a wok, saute the pork ear strips until fragrant, then add the parsley segments and Zhaojun beans and stir fry. After pouring in the Lee Kum Kee stir-fry sauce and adding the chicken essence, add the red pepper strips and stir well. Plate up.
healthy sauerkraut
Ingredients: 1 cabbage, 1 onion, 1 small bowl of juice, 1 small bowl of white vinegar, half a bowl of cooking wine, salt
practice:
Wash the cabbage and shred it; wash the onion and shred it.
Put an appropriate amount of oil in the pot, add the onion and stir-fry until fragrant, remove the onion and set aside; put the cabbage into the pot, add an appropriate amount of salt, and stir fry.
Put half a bowl of white vinegar, slowly drain the white vinegar, put in half a bowl of cooking wine, then add half a bowl of white vinegar, the soup is dried again, pour in 1 small bowl of juice, dry the soup again, and let it cool Then put it in the refrigerator and take it as you go.
Three Cup Chicken with Spring Bamboo Shoots
Ingredients Chicken wings 300g 2 spring bamboo shoots, half a bowl of rice wine, old soy sauce, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of rock sugar, 1 small handful of nine-layer tower, appropriate amount of ginger, appropriate amount of garlic
Practice 1. Wash the chicken wings, and peel off the shell of the spring bamboo shoots for later use;
Pour 6 tablespoons of rice wine, 1 tablespoon of light soy sauce and 1 tablespoon of dark soy sauce into three cups respectively;
Cut off the fat on the edge of the chicken wings, cut them in half, and cut the spring bamboo shoots into pieces;
Boil the water in the pot, pour in the bamboo shoots and blanch water, cook for 2 minutes, remove and drain for later use;
Heat the pot, pour in 1 tablespoon of cooking oil, add ginger slices when the oil is warm and saute until fragrant, turn to high heat and add chicken wings and stir-fry until the skin is tightened and the edges are slightly browned;
Pour in the spring bamboo shoots that have been blanched in water, stir-fry through high heat, pour in the prepared rice wine, dark soy sauce, light soy sauce, and add rock sugar;
Bring to a boil over high heat, turn to low heat and simmer for 10 minutes, open the lid and turn to high heat to collect the thick soup, and pour sesame oil along the side of the pot;
Put the nine-story tower into the pot, stir fry for a few times, and turn off the heat.
Steamed Chinese Sausage with Tofu
Ingredients Japanese tofu, sausage
soy sauce, ginger, onion
Practice 1. Cut the Japanese tofu and sausage into pieces, and shred the ginger.
Arrange Japanese tofu, sausage and ginger in turn; then top with soy sauce.
Put it into the steamer and steam for ten minutes, sprinkle with chopped green onion and serve.
Braised Chicken Nuggets
Ingredients: 500g chicken, appropriate amount of salt, 1 piece of ginger, 1 section of green onion, appropriate amount of chives, 1 teaspoon of sugar, beer, oil, and appropriate amount of light soy sauce.
practice:
Cut the chicken into pieces, blanch and drain, slice the ginger, cut the green onion, and cut the shallot into small pieces for later use.
After the wok is hot, pour in the oil. When the oil is 60% hot, add the ginger slices and shallots and fry until fragrant.
Pour in the chicken pieces and stir-fry slightly yellow, pour in beer and soy sauce, add sugar, bring to a boil over high heat, simmer over low heat for about 25 minutes, collect the juice over high heat, and sprinkle chives on the plate.
Crucian Carp Tofu Soup
Ingredients 1 crucian carp; 1 piece of tofu; appropriate amount of cooking oil; 2 spoons of cooking wine; some onion, ginger and garlic; a little salt; a little chicken essence
Practice a few lines on the fish. Heat oil in a pan, fry the crucian carp on both sides for a while, and set aside.
Cut tofu. Put the cut crucian carp into the pot, add water, add cooking wine, onion, ginger and garlic.
Cook until the soup turns white, add the tofu cubes. Simmer on low heat for 5 minutes. After opening the lid, add some salt and chicken essence
Sesame frog
Ingredients: 12 taels of frogs, 4 pieces of mushrooms, 2 taels of bamboo shoots, 2 pieces of celery (or green onions) chopped, several slices of carrots, several pieces of ginger, 1 teaspoon of minced garlic, and 1 tablespoon of fried sesame seeds.
Seasoning: 3/4 teaspoon of ginger juice, 3/4 teaspoon of wine, 2 teaspoons of soy sauce, half teaspoon of cornstarch, and 1 tablespoon of oil. Seasoning: 1 tablespoon of sesame paste, 1 teaspoon of mustard paste, sesame oil, a little ancient moon powder, 1/4 teaspoon of salt, and 4 tablespoons of soup.
practice
Soak the shiitake mushrooms, remove the feet, cut the large ones, add 1/6 teaspoon of sugar and mix well.
Put the bamboo shoots in the boiling water, add a little salt and cook for 15 minutes, take it out and soak it in cold water, slice it. (If using canned bamboo shoots, take them out of the can, wash and slice)
Add the bamboo shoots to half a cup of the soup and cook for five minutes, then scoop up and drain the water. (or half a cup of water and half a teaspoon of chicken powder instead of the soup)
After the frog is cut, wash and wipe dry, cut into pieces, add marinade and marinate for 15 minutes, then soak in oil.
Add 2 tablespoons of oil, stir fry ginger, bamboo shoots, mushrooms, minced garlic and frog for a while, add seasoning and mix well, cover the wok and cook until the juice is almost dry, add celery and carrots, stir well, serve on a plate, sprinkle Serve with sesame seeds.
Farmhouse Soy Sauce Duck
Ingredients: duck meat, taro, ginger slices, dried shallots, tempeh, red pepper, chopped green onion, soy sauce, sugar, oyster sauce, salt, Huadiao wine, oil.
practice
Scrape and peel the taro, cut it into pieces evenly with a knife, and put it in the steamer to steam until cooked. Clean the duck and fry it in the pan until browned on both sides, take it out for later use.
Heat oil in a pot, add ginger slices, dried shallots, red peppers and tempeh and stir-fry until fragrant. Add the seasoning and cook until fragrant, add 2 tablespoons of water, and then add the fried duck. Bring to a boil, and simmer for about 40 minutes.
Then change to medium heat and slowly reduce the juice until it thickens, take it out and chop it into small pieces and place it on the steamed taro, pour in the duck juice and sprinkle with chopped green onion.
Weird Duck
Practice 1. Cut the duck meat into small pieces, boil it in a pot of boiling water with ginger, onion and cooking wine, and remove it for later use.
Put a little salad oil in a clean pot and heat it up, first pour in the duck pieces and stir-fry for a while, then add in Pixian bean paste, ginger slices, sliced green onions, and spices. Stir-fry well, then mix with fresh soup and bring to a boil, add salt, monosodium glutamate, Season with chicken essence, simmer on low heat until soft and tasty, pick out the duck meat and set aside.
Heat an appropriate amount of salad oil in the pot. First put in dried green peppercorns, dried chili peppers, ginger, garlic cloves (smashed), and scallions, and fry until fragrant, then add duck pieces and stir-fry together. Season with sugar and vinegar. Stir fry evenly to serve.
Cantonese-style Braised Shrimp
Practice 1. Wash the jiwei shrimp, remove the shrimp whiskers, and drain the water for later use.
Heat a little oil in a pan.
Heat the oil and add ginger and green onion to fry until fragrant, add water, and add cooking wine.
After the water boils, add the fresh shrimp.
After about 5.2 minutes, the shrimp turns red and can be fished out.
Immediately soak in ice water for 10 minutes after taking out.
Mince the ginger and garlic separately.
Then add in the very fresh, vinegar and sesame oil and stir well to make the dipping sauce.
After the shrimp is drained, place it on a plate for dipping
Fried Eggs with Beans
List of ingredients: beans, millet pepper, garlic, 3 eggs, salt, oil, soy sauce, chopped green onion
Production steps: 1. Wash and mince the beans, cut the millet pepper into circles, and slice the garlic;
Crack 3 eggs into a bowl, add half a spoon of salt, and mix well;
Add a little oil to the pot. After the oil is hot, add the garlic slices and sauté until fragrant. Add in the beans and stir fry. Add half a teaspoon of salt and half a teaspoon of soy sauce. After stirring well, pour in the eggs, and then stir-fry into small pieces. Add millet pepper, chopped green onion, stir fry for a minute and you can cook;
Mabo tofu
〖List of ingredients〗Beef, soft tofu, garlic, salt, bean paste, rapeseed oil, chili noodles, pepper powder, water, starch water
〖Preparation Steps〗 1. Beef is the soul of Mapo Tofu, so grind the meat first.
A little garlic, a piece of tender tofu, cut into smaller pieces, add a spoonful of salt to the water, put the tofu in and soak for 3 minutes, this can remove the beany smell, and at the same time can increase the firmness of the tofu, warm the tofu .
Now let’s fry the beef, add a little more rapeseed oil, put the beef in the pot, keep stirring, and fry until the meat filling is crispy and the oil is bright before adding bean paste, I use Pixian bean paste, taste It's definitely more fragrant than others.
Continue to fry until the oil turns red and shiny, and then add minced garlic. At this time, the taste is almost out. Add a spoonful of chili noodles, a spoonful of pepper powder, a bowl of water, cover with a small Cooking on low heat slowly will make the taste better blend into the soup.
Boil it, add a spoonful of soy sauce and half a spoon of salt to taste, put the tofu in, and now use medium heat to burn the tofu. From now on, don’t touch the spatula during the whole process, just shake the pot slightly, probably Cook for five to six minutes.
Pour some starch water to thicken, don't add it all at once, add it in several times, and then cook it for a little while before it's ready to serve.
If you want to dry up all the soup, then cook it slowly for a while on a low heat, and put it on a plate. I feel that I can't wait. Now I just want to have a bowl of white rice. The soup is particularly rich. , the tofu is very tender.
Diced Lamb with Mushrooms
Materials: dried mushrooms, mutton, vegetable oil, salt, ginger, green and red pepper, starch, fresh flavor, sesame oil, white pepper powder, chicken essence
practice:
Soak the dried shiitake mushrooms in hot water for more than 2 hours, remove the stems, wash and dice several times.
Cut the mutton into cubes, mix well with fresh flavor, pepper powder and starch, add sesame oil and mix well and marinate for about 10 minutes. Wash the green and red peppers and dice them, and mince the ginger.
Heat the oil in a hot pan, the oil temperature is 70% hot, stir fry the diced mutton until it changes color and pick it up.
Heat the oil in the wok again, 80% of the oil is hot, add minced ginger and stir-fry until fragrant, add mushrooms and stir-fry until fragrant, add green and red pepper and salt and stir-fry for spiciness.
Add diced mutton and stir-fry evenly, add flavored fresh and chicken essence and stir-fry evenly.
Roasted Radishes with Mushrooms and Goji Berry
Material: mushroom, white radish, wolfberry, ginger, green onion, coriander, oyster sauce, light soy sauce, sugar, salt, allspice powder
Practice: 1. Soak the shiitake mushrooms in water, wash them into slices, wash the white radishes, and cut them into pieces about 1 cm square.
Heat the wok, pour oil, add minced ginger and saute until fragrant, then add shiitake mushrooms and five-spice powder and stir-fry until fragrant.
Add the radish pieces and stir fry for a while, add soy sauce and continue to fry for half a minute.
Add water, then add wolfberry and simmer over low heat until the radish is soft and rotten.
Then add oyster sauce, sugar, salt and stir well, turn to high heat to collect the juice, and finally add coriander powder and monosodium glutamate to taste.
Steamed scallops with vermicelli
Ingredients: scallops, vermicelli, garlic, ginger, shallots, red peppers, steamed fish with soy sauce, soy sauce
Practice 1. The vermicelli is soaked in warm water in advance, minced garlic, minced red pepper, shredded ginger, and chopped green onion.
Remove the internal organs, skirt and gills of the scallop meat, rinse off the sand inside, leaving only the round meat in the middle and the crescent-shaped yellow.
Clean the scallop shell with a brush, cut the vermicelli into small pieces, put them on the scallop shell, and put the scallop meat on top.
Put oil in the pot, after the oil is hot, add minced garlic and red pepper and saute until fragrant, then add light soy sauce and stir-fry until fragrant.
Pour a little steamed soy sauce into each scallop, then put the fried minced garlic on top of each scallop, and put some shredded ginger on top of each.
After the steamer is boiled with water, put in the scallops and steam for 5 minutes. Remove the shredded ginger from the steamed scallops and sprinkle with chopped green onion.
Chicken with loofah
[Ingredients] 160 grams of chicken breast, 160 grams of loofah, 6 grams of chopped green onion, 1 teaspoon of light soy sauce, a few drops of dark soy sauce, a little starch, appropriate amount of salt
【practice】
First cut the chicken breast into small diced pieces the size of peanuts, then put the diced chicken into starch, light soy sauce, dark soy sauce, and salt to marinate for a while.
After scraping the skin of the loofah, clean it. Cut into two- or three-centimeter-high sections, place them on the sides of the plate, and place the rest of the yard in the middle
Put an appropriate amount of cold water in the pot, put the loofah into the pot and steam it for about 6 minutes.
First scoop 2 spoons of starch, mix with a small half bowl of cold water and set aside.
Pour a tablespoon of cooking oil into the wok and heat it up, pour in the diced chicken and stir fry over high heat until the soup thickens.
Pour in starch water to thicken, sprinkle with a little chopped green onion, turn off the heat.
Pour the diced chicken onto the steamed loofah. Drain the steamed loofah juice from the plate before pouring it.
Braised Lamb
Ingredients: 400g mutton, 200g yam, 5 slices ginger, 1 star anise, 100ml boiling water, 20ml cooking wine, 30ml soy sauce, 5g sugar, 5g minced coriander
practice:
Cut the mutton into small pieces, boil it in a pot of boiling water to remove the blood
Put oil in the pot and heat it for 50%, add star anise and ginger slices and saute until fragrant
Add the mutton and stir fry until it breaks
Add soy sauce, cooking wine, sugar and stir fry evenly
Add warm water that has not covered the mutton, bring to a boil and simmer for 20 minutes
6, yam peeled hob block
Stew for 20 minutes, add yam, and continue to simmer for 20 minutes on low heat
Make the soup thicker before serving, add salt to taste, sprinkle with minced coriander
Three-juice stuffed chicken wings
Ingredients: 1200 grams of whole chicken wings, 100 grams of carrots, 250 grams of potatoes, 250 grams of sweet potatoes, 100 grams of onions, 100 grams of parsley, one green and red pepper, 2 tablespoons of sweet noodle sauce, 2 tablespoons of oyster sauce, 2 tablespoons of tomato sauce, light soy sauce 2 tablespoons, 1 tablespoon honey, 100 grams garlic, 50 grams fresh ginger, 2 teaspoons salt, 1 teaspoon pepper, 2 teaspoons cooking wine, 20 grams butter, 2 tablespoons vegetable oil;
practice:
Clean the chicken wings, wash all kinds of vegetables, peel and peel the garlic into garlic cloves, slice the ginger, shred 30 grams of onions, cut the chicken wings from the joints, add 1 teaspoon of salt, 25 grams of ginger, 30 grams of onion, 1 teaspoon of pepper Mix powder, 2 teaspoons cooking wine and marinate for 30 minutes;
Put the sweet noodle sauce, oyster sauce, ketchup, honey, and soy sauce into a bowl, stir evenly with a spoon to make the sauce, peel the potatoes, carrots, and sweet potatoes and cut them into hob pieces, cut the remaining onions into pieces, cut the parsley into sections, Green and red peppers, seeded and sliced;
Heat the pot, add vegetable oil and butter, cook until 50% hot, add onion, ginger, garlic cloves and fry until fragrant, then add carrots, potatoes, sweet potato pieces and fry for a while;
Then put the marinated chicken wings into the pot, the marinated seasonings are also put in, add half a small bowl of water to the pot, then pour the prepared sauce into the pot, use a shovel on the chicken wings Spread evenly, cover the pot well, turn to low heat and simmer for 20 minutes;
Finally, add parsley and green and red pepper slices and stir-fry evenly.