A selection of 47 dishes to share, the ingredients are reasonably matched, nutritious and delicious, try it
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!
Stir-fried Vegetarian Chicken with Celery
Ingredients: celery, vegetarian chicken, carrots, chopped green onion, salt, peanut oil
practice:
Remove the roots and tendons of celery, wash and cut into inch segments, wash the vegetarian chicken and carrots, and slice.
Put the celery in a pot of boiling water, blanch for 3-5 minutes, remove and drain.
Heat the pot, add peanut oil, add chopped green onion and stir-fry until fragrant, add carrots and stir-fry for 1 minute.
Add celery and vegetarian chicken, stir fry for 30 seconds, season with refined salt, and stir fry evenly.
Flavored Black Tempeh Fried Fragrant Dried
Ingredients: dried fragrant, pork ham, mustard, black bean curd, green onion, ginger, red pepper, salt, chicken essence, sugar, dark soy sauce
practice:
Wash the dried fragrant, cut into small cubes, mince the lean meat, chop the mustard, chop the red pepper, ginger, and green onion.
Heat the pot, pour in the oil, fry the minced meat until it changes color, add red pepper and minced ginger and fry until fragrant. Add a tablespoon of black tempeh and dark soy sauce and stir fry.
Pour in the dried fragrant mustard and mustard, add salt and chicken essence to taste, add a little water and stir-fry until tasty, add sugar and chopped green onion and mix well.
Sauce-flavored clams
Ingredients: clams, garlic, minced green onions, hoisin sauce, tempeh, cooking wine
practice:
Soak the clams in water for 3 hours, wash them, chop the garlic into minced garlic, wash the onions and cut them into minced green onions.
Heat the pot, add a little oil, put the minced garlic and bean drums and stir-fry until fragrant, add the clams and stir-fry for a while.
Add a spoonful of hoisin sauce, a little cooking wine and water, cook until the juice is absorbed, sprinkle chopped green onion and stir well.
Garlic Spinach Eggs
Material: spinach, egg, fungus, garlic, salt, very fresh, sesame oil
practice:
Remove the roots and wash the spinach, shred the water-fat fungus, and cut the garlic into minced garlic. Beat the eggs.
Put water in the pot, add spinach and shredded fungus, blanch and remove.
Put oil in the pot, pour in the egg liquid, fry it into egg skin, and then shred it.
Put the spinach on the plate, pour in the egg skin, the fungus, the garlic paste, half a teaspoon of salt and an appropriate amount of it. The taste is very fresh. Pour a few drops of sesame oil and mix well.
Two-color mashed potato bag
Ingredients: 100g potato flour, 30g bacon slices, 30g salmon, 1 avocado, 1 sago cuttlefish crisp, 3 pansy flowers, 1 lemon, 50g grated coconut, 50g yellow bread crumbs, 15 gram cheese powder
seasoning:
30g sweet salad dressing, 3g salt, 20g powdered sugar, 5 wafers, 2 bags of milk, 5g butter
practice:
Boil the milk, add the potato flour and mix well into a paste. Dice salmon, dice bacon, and puree avocado.
Put butter in a pan, fry bacon diced, salmon diced, and mashed avocado until fragrant, then add American mashed potatoes, salt and saute until fragrant and set aside to cool.
Wrap it in wafer paper into the shape of a blessing bag, mix powdered sugar and lemon juice, brush on the pleated leaves of the blessing bag, and bake in the oven at 60 degrees for 4 hours.
Fry the bread crumbs in a frying pan over low heat. Take out the baked lucky bag, wrap it in bread crumbs and shredded coconut, and garnish it on a plate.
Fruit Braised Shrimp
Ingredients: shrimp, lychee, seasoned chicken juice, olive oil, fish sauce, cornstarch, salt, water;
practice:
Ingredients: shrimp and lychee. Wash the lychees and remove the shells.
Wash the shrimp, add a little salt and marinate for a while.
Prepare the sauce (mix appropriate amount of seasoned chicken juice, fish sauce, cornstarch and water).
Hot oil pan. Put in the shrimp.
Stir fry until the shrimp changes color, add in the lychees.
Pour in the gravy, stir-fry to collect the juice, then turn off the heat and serve on the plate.
Tips: During the frying process, just put it in the pot and fry it for a few times, it is not suitable to fry it for a long time. The lychee that has been fried for a long time will become soft and taste bad.
Honey-sauce tangerine skin chicken wings
Ingredients: 8 chicken wings, appropriate amount of oil, appropriate amount of salt, 1 green bean, 1 slice of dried tangerine peel, appropriate amount of rock sugar, a little bit of wolfberry, an appropriate amount of ginger, 3 dried red peppers, an appropriate amount of cooking wine, a small amount of peppercorns
practice:
Wash the chicken wings, marinate with salt, cooking wine and pepper for half an hour.
Boil green beans; shred ginger; dice green onion; shred tangerine peel; cut pepper into small pieces.
Heat a little oil in the pan, dry the chicken wings and fry them until golden brown on both sides.
Leave the oil in the pot, add the onion, ginger, and chili to fry until fragrant.
Add chicken wings, then add a small bowl of water, add rock sugar and dried tangerine peel, cover and cook for about 5 minutes.
When the juice is collected, add green beans and wolfberry and cook for a while, then stir well.
Fish stewed tofu
Materials: 1 grass carp; 1 pound of tofu; green onion; garlic; ginger; coriander; peppercorns; edible oil; cooking wine; white pepper; salt; light soy sauce; dark soy sauce; warm water; sesame oil; sugar; monosodium glutamate
practice:
Choose a live grass carp weighing more than 2 pounds, ask the fish stall to slaughter it on your behalf, and just rinse it inside and out after taking it home
Use a sharp knife to remove the head and tail of the fish, take only the body of the fish, and first cut into 1.5cm-2cm wide fish pieces
Divide each fish block into two and cut into fish strips. Pour some white pepper and salt and marinate for 15 minutes
Beat in an egg white, 5 tablespoons of sweet potato starch, and a tablespoon of peppercorns
Stir all the paste materials and fish evenly, so that each fish fillet is coated with starch paste
Put a little more oil in the wok, because the fish needs to be fried. Throw in a few slices of ginger at the same time (to remove the fishy smell and prevent sticking to the pot)
Put the fish sticks into the pot. (Tips: the oil must be hot! Then put the fish, the fish pieces will not stick to the pan easily)
Use high heat first, then low heat, fry the fish sticks until crispy and golden brown on the surface. (It is best to fry it again, the taste is more crispy) Take out and control the oil
Pour out the excess oil in the pot, leave a little base oil, put in the onion, ginger and garlic and stir-fry until fragrant.
One spoon of cooking wine, one spoon of raw soy sauce, one spoon of dark soy sauce, one spoon of white sugar, half spoon of monosodium glutamate, one spoon of salt, a small bowl of warm boiled water and minced green onion and ginger make a sauce, and pour it into the pot
Turn on the heat and bring to a boil. Put in the fried fish
You can add an appropriate amount of fresh soup, or you can add an appropriate amount of water to make the soup slightly wider
Put in the tender (South) tofu cut into small pieces. After the soup boils, turn the heat to a simmer and continue to cook for 10-15 minutes. When the soup is slightly dry and the tofu tastes good, it can be served on a plate
Longli fish in sour soup
Ingredients: 400g longli fish, 500g tomatoes, 250g enoki mushroom, 1 piece tofu, 1 box of konjac, 30g wild pepper, 1 head garlic, 1 piece ginger, 100g tomato sauce, a little crushed white pepper, 1 spoonful of salt, half spoonful of monosodium glutamate
practice:
Cut tomatoes into pieces, remove the roots of enoki mushrooms and tear them into strips, slice tofu
Cut the green onion, ginger and garlic into slices, cut the wild pepper, pour the oil in the hot pan, saute the onion, ginger, garlic and wild pepper until fragrant
Add tomato sauce and stir fry over low heat, add tomatoes and fry until softened, pour in wild pepper juice, add water to boil and cook for 5 minutes to taste
Add tofu, enoki mushrooms and konjac
Add 1 tablespoon of salt, half a tablespoon of monosodium glutamate, a little white pepper to taste, and pour in white vinegar
Add the fish fillets before serving and cook until they turn white
Fried Winter Gourd with Tomatoes
Ingredients: 100 grams of winter melon, 1 tomato, 1 tablespoon of salad oil, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 shallot
practice:
Peel the wax gourd and cut it into small pieces, wash and chop the tomatoes, and chop the shallots;
Put salad oil in the pot, pour the wax gourd slices into the hot pot, stir fry for a few times;
Add the tomato cubes and add an appropriate amount of water;
Add a spoon of salt and a spoon of chicken essence, stir fry evenly;
Finally, sprinkle with chopped green onion and serve.
Fried Pork with Coriander
Practice: 1. Wash the stems of coriander, shred carrots, shred chicken breasts, add 1 tablespoon of cooking wine and half a tablespoon of salt to mix well, and prepare a small amount of shredded onion and ginger for later use;
Heat the oil in a pan, fry the chicken breast until it changes color, push it aside, add shredded onion and ginger, and sauté until fragrant;
Add in the shredded carrots and stir-fry, the chicken breasts are tender and the coriander is fresh, so add light soy sauce and salt to the seasoning, and then turn off the heat and drizzle with a few drops of sesame oil.
Laoganma Fried Bitter Gourd
Ingredients: bitter gourd, pork belly, onion, garlic, red pepper, salt, Laoganma tempeh
practice:
After the bitter gourd is sliced, add an appropriate amount of salt, add some bottom flavor, and remove some water;
Heat the pan, put a little oil, add the pork belly slices and stir fry; stir fry and change color, the surface is browned and slightly oily, add Laoganma sauce, stir well;
Add the onion slices, add a small amount of salt to taste;
Add the pickled bitter gourd, garlic cloves and red pepper, stir fry for two minutes.
Stir-fried Chicken with Asparagus and Straw Mushrooms
Ingredients: 150g straw mushroom, 8~10 asparagus, 6 chicken wings, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, half teaspoon salt, half teaspoon sugar
practice:
Debone the chicken thigh and cut out the chicken thigh meat. After cutting, add soy sauce and sugar to marinate for 30 minutes;
Wash the straw mushrooms and cut off the back part, then cut them in half for later use;
A few asparagus do not need to be scraped, pinch off the old wood at the back, and then cut into sections;
Heat the pan with cold oil, add minced garlic and fry until fragrant, then add straw mushrooms and asparagus and stir-fry for about 2 minutes, stir-fry until the asparagus changes color and set aside;
Put a little oil in the pot, pour in the chicken and stir fry until the chicken pieces turn white and broken;
Pour in asparagus and straw mushrooms and stir-fry, add oyster sauce and a little salt and stir-fry evenly.
Fried bacon with old pumpkin
Ingredients: 150 grams of old bacon, 300 grams of old pumpkin, ginger slices, garlic slices, green pepper rings, millet pepper festival, salt, monosodium glutamate
practice:
After the old bacon is cooked, take it out and cut it into slices; after peeling the old pumpkin, cut it into thick slices and put it into the salad oil pan, fry it until it is broken, then pour it out and drain the oil.
Leave the bottom oil in the pot, first add the bacon slices, ginger slices and garlic slices and stir until fragrant, then add the pumpkin slices, green pepper rings and millet pepper festivals, while frying, add salt and monosodium glutamate to taste, stir well and then serve out of the pot plate.
Braised Pig Tail
Ingredients: pig tail, marinade, sesame oil
practice:
Scrape and wash the pig's tail, put it into a boiling water pot and cook for about 15 minutes, remove it, wash it, and dry it;
Take a clean pot and set it on fire, scoop into the brine, put in the pig tails, bring to a boil, change to low heat and soak in the brine for 30 minutes, remove and let cool and apply sesame oil;
When eating, chop off the pig tail and drizzle with a little marinade.
Grilled Chestnuts with Shrimp
500g fresh shrimp, 200g chestnut, 1/2 onion, 200g garlic sprouts, 1 piece ginger, 1 teaspoon salt, 1 tablespoon oyster sauce, 1/2 teaspoon chicken essence, 50g tempeh sauce
step:
Cook the chestnuts, dice the onions, and dice the garlic sprouts for use.
Put oil in the pot, add bean sauce and ginger slices and stir-fry until fragrant.
Pour in the shrimp and stir fry evenly.
Add chestnuts, oyster sauce, salt, a little boiling water and fry until the shrimps are mature.
Add garlic, onion and stir fry evenly, then add chicken essence
Steamed Chicken Drumsticks with Chopped Peppers
Ingredients: 2 chicken thighs, 1 handful of chopped peppers, 1 tablespoon of ginger, 1 piece of garlic, 5 cloves of hoisin sauce, 1 teaspoon of soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of pepper, 1 teaspoon of salt, and 1 teaspoon
Practice: 1. Cut a few knives obliquely on the chicken legs to facilitate marinating and flavoring; put the cut chicken legs into a bowl, add an appropriate amount of salt, garlic, ginger, soy sauce, hoisin sauce, cooking wine and pepper
Massage evenly with your hands, put it in the refrigerator for more than two hours; take out the marinated chicken thighs and put them on a plate, spread a layer of chopped pepper on top
Boil water in a pot, add an appropriate amount of salt and a few drops of oil, and blanch the sweet beans in it; remove the boiled sweet beans for later use
Steam the chicken thighs for another 20 minutes; take them out and put the sweet beans on the side
Bacon, Salted Fish and Tofu Soup
Ingredients: 1/2 piece of northern tofu, 5 pieces of bacon, 1 dried fish (salty), 1 bag of bamboo shoots (soaked), 1 box of bisque, 3 bowls of water, 1.2 grams of pepper
Practice 1. Pour three bowls of water into the pot, boil over high heat, add 1 thick soup treasure, mix well
Cut the bacon into sections, cut the spring bamboo shoots into hob pieces, and cut the tofu into pieces
Pour the bacon and dried salted fish into the pot
Blanch the tofu in boiling water and pour it into the pot
Blanch the spring bamboo shoots in boiling water for two minutes and pour them into the pot
Cook for 15 minutes, sprinkle a little pepper before serving
deep fried tenderloin
Practice: 1. Cut the tenderloin into 3 cm long, 1.5 cm wide and 0.5 cm thick slices, put them in a bowl and add the paste to mix well.
Add peanut oil to the spoon and cook it to about 120℃. Fry the tenderloin in the oil until it is broken and fish out. When the oil temperature rises to about 180℃, add the tenderloin into the oil for a while, and pour it into the colander to control the net oil.
Add clear soup, salt, soy sauce, cooking wine, sugar and vinegar to the bowl to form a juice.
Leave 50 grams of oil in the spoon, add onion, ginger, and garlic to cook until fragrant. Pour the tenderloin and the prepared juice, add coriander segments and monosodium glutamate, and turn it upside down a few times over high heat. Drizzle with sesame oil and serve.
Longli Fish Stewed Homemade Tofu
Practice: 1. First, put the water-fat peas into the pressure cooker and press them into peas, then cut the Longli fish into pieces, add salt, eggs, and cornstarch to the bowl, add the flavor and sizing, put them in a slightly boiling water pot, slide them until cooked, and remove them. .
- Put the chicken oil on the fire and heat it up, add the peas and stir fry the sand, add the right amount of fresh soup to boil, add the right amount of thick soup, chicken juice and salt, then pour in the homemade tofu and simmer until it tastes good, then add the dragon Sliced fish, boiled broccoli, red pepper cubes and fungus, simmer for a while and serve in a bowl.
Vegetarian Fried Eggplant with Garlic
Ingredients: 1 eggplant, 6 garlic heads, 3 peppers, a little vinegar, appropriate amount of salt
practice:
Rinse the eggplant into strips with water, smash the garlic, and cut the pepper into small pieces;
After the wok is heated, add the cooking oil and heat it up, pour in the garlic and chili peppers, and stir-fry on high heat until it is fragrant and spicy;
Pour in the eggplant and stir-fry over high heat until softened;
Add salt and vinegar, continue to stir fry for 1 minute, turn off the heat and put on a plate.
Spicy squid whiskers
Practice: 1. Clean the squid and cut it into small pieces, put it on a plate for later use. Wash and cut the dried chili into small pieces, peel and wash the ginger into slices, and peel and wash the garlic for later use.
Wash the green peppers and cut them into circles, remove the heads and tails of the garlic moss, clean them and cut them into sections. Put an appropriate amount of water in a pot and boil it, put the squid whiskers into the blanching, blanch and remove, rinse well, and drain the water for later use.
Put the right amount of oil in the hot pot, add the dried chili, garlic cloves and ginger slices and fry until fragrant. Add 30g Pixian bean paste and stir fry red oil. Add garlic and fry for 1 minute.
Add the boiled squid and stir fry evenly. Add some salt and stir-fry for 1 minute, then add green chili rings and stir-fry until broken. Add 5g of chicken essence and 2g of sugar and stir-fry for 2 minutes.
tofu brain
Ingredients: internal fat tofu, water fungus, dried yellow flower, egg, salt, soy sauce, water starch, star anise, chopped green onion, shredded ginger.
practice:
Soak the fungus and yellow flower, cut into shreds and segments respectively, then cut the chopped green onion and ginger, and set aside for later use.
Adjust the water starch and put it aside for later use.
Put a little oil in the pot. After the oil is hot, add chopped green onion and shredded ginger and stir-fry for a while, then add the fungus and yellow flower to stir-fry.
Pour an appropriate amount of water into the pot and bring to a boil. Pour in some soy sauce and salt.
After the pot is opened again, beat the eggs, and pour into the pot.
Now add the water and starch. After the pot is boiled, stir a little and then turn off the heat.
After the water is boiled in the pot, put the tofu in and cook for 2 minutes, then turn off the heat.
Scrape the tofu layer by layer, pour the prepared brine, sprinkle some coriander and you can eat.
Hot and sour bean sprouts
Ingredients: bean sprouts, chives, green and red peppers, salt, soy sauce, oyster sauce, vinegar, garlic, cooking oil.
practice:
Clean the bean sprouts, chives, green and red peppers, and garlic, cut the chives into sections, and cut the peppers and garlic into small pieces.
Pour oil into the pot, add green and red peppers and minced garlic when the oil is hot, stir fry until fragrant, then pour in bean sprouts and stir fry.
When the bean sprouts are a little soft, add an appropriate amount of oyster sauce, soy sauce and vinegar, and continue to stir fry.
Put the shallots into the pot, add an appropriate amount of salt, continue to stir fry for a while, and the pot is ready.
Fried Fungus with Yam and Pumpkin
Ingredients: yam, pumpkin, water fungus, pepper, ginger, oyster sauce, salt
practice:
Peel the yam and cut it into slices, put it in cold water for later use.
Peel the pumpkin and cut it into slices. After soaking the fungus, tear it into small pieces.
Heat oil in a pot, add minced ginger and fry until fragrant.
Pour in the yam and stir fry slightly, then pour in the pumpkin slices and fungus and stir fry.
Add some oyster sauce and salt to taste.
Finally, add pepper to enhance the flavor, stir fry a little, and then take out of the pot.
Sweet and sour pork ribs
Practice : 1. Cut the pork ribs into 2 cm to 3 cm long sections, wash and drain for later use; mix salt, chicken powder, cornstarch, and egg liquid and mix thoroughly, sizing the ribs, let stand for a while, oil ready for use;
- Put the fried pork ribs in the pot, add soy sauce, cooking wine, Zhenjiang balsamic vinegar, rice vinegar, rock sugar, bring to a boil, then turn to low heat and cook until the sauce is thick, take out of the pot and put it on a plate, sprinkle with dried osmanthus flowers, and garnish with rapeseed flowers.
Frosted Peanuts
Ingredients: Peanuts, sugar, water.
Method: 1. Put the peanuts in the oven at 150 degrees for 20 minutes, take them out and let them cool.
Pour the sugar and water into a pot and bring to a boil over low heat to make syrup.
Pour the peanuts into the syrup, mix well with a spatula, pour out and let cool.
Dried lettuce
Raw materials: lettuce, dried tofu, cucumber, red pepper, white pepper, soy sauce, sesame oil.
practice:
Wash lettuce and blanch in a pot of boiling water.
Drain and shred, wash and shred cucumber, and shred red pepper.
Wash the dried tofu, blanch it in a pot of boiling water, remove and drain the water and cut into shreds.
Mix lettuce with dried tofu and cucumber shreds, add an appropriate amount of white pepper, sesame oil, and soy sauce and mix well.
Sprinkle with shredded red pepper to decorate, the color is bright and more appetizing.
pat cucumber
Ingredients: cucumber, pepper oil, chili oil, sesame oil, garlic, soy sauce, sugar, vinegar, salt
practice:
First pat the whole cucumber with the back of the knife from the beginning to the end, and then cut it into small pieces.
Mash the garlic into mashed garlic, mix it with all the seasonings in a bowl, and adjust the sour, sweet and salty according to your own taste. Then pour it into a large bowl, pour in the sliced cucumbers, mix well, and marinate for 10 minutes.
Potato ham stew
Prepare the ingredients: 200 grams of noodles, 1 potato, half a ham sausage, 100 grams of green beans, 1 tablespoon of salt, and 2 tablespoons of soy sauce.
Peel the potatoes and cut them into small cubes, cut the ham into small cubes, and wash the green beans.
Heat half a pot of water in a pot, put the noodles in and scald until soft and put them in a bowl for later use (the noodle soup can be put out for later use).
Take the wok, pour a proper amount of oil into the wok, turn on a low heat and heat it up, pour in the potato pieces and stir fry until the surface is browned.
Pour in the green beans and stir-fry for 1 minute.
Then pour in the ham and stir fry evenly.
Pour the noodle soup that was previously cooked into the pot, and then put the noodles in.
Add 2 tablespoons of soy sauce and 1 tablespoon of salt, turn on high heat and boil the soup, then turn to low heat and cover the pot to cook the noodles.
When there is less soup in the pot, stir the noodles with chopsticks to make the noodles and potato ham more delicious. When the soup becomes dry, you can prepare to serve.
Fried yuba with pork belly
Ingredients: 200 grams of pork belly, 500 grams of yuba, 3 cloves of garlic, two small stalks of green onion, appropriate amount of starch, appropriate amount of salt and monosodium glutamate, and appropriate amount of soy sauce
Method: Break the yuba into small pieces and soak it in warm water, slice the meat, chop the onion and garlic finely, and mix the starch with water for later use.
Heat the oil in a pan, fry the garlic until fragrant, then fry the pork belly until lightly yellow, then add the yuba, fry over high heat, then add salt, monosodium glutamate, and soy sauce to taste
Stir fry until almost cooked, add starch with water to thicken, and finally sprinkle chopped green onion and stir fry for a while
Sweet potato glutinous rice fruit
Material : sweet potato, glutinous rice flour, sugar, milk powder, raisins
Practice :
Wash and peel the sweet potatoes, cut them into small pieces, and steam them; some are left as filling, and some are crushed to make mashed sweet potatoes, which are mixed with glutinous rice flour, sugar, and milk powder to form a dough, and then made into small flatbreads. , Put the sweet potato diced before in the middle of the dough cake, knead it into small balls, brush a layer of oil on the plate, and put the sweet potato ball on it. Those who like to eat raisins can also stick raisins on it and steam them in water.
Fresh Taro Red Bean and Barley Milk Dew
·Main Ingredients· Taro｜2pcs, Honey Red Beans｜1tsp, Barley｜1tsp
·Accessories · Milk｜250ml
·Practice ·1. The barley is cooked in advance for use, and the taro is washed, steamed and peeled.
2. Cut the taro into small pieces and put them in the food processor, pour in the milk, turn on the food processor and beat for a few times. Don't beat it too finely, it tastes better if it's grainy.
3. Pour out, add honey red beans and cooked barley.
4. Stir and eat~
Beef jerky
Ingredients beef 1 catty a chili noodles ginger slices cumin \ b cooking wine salt sugar soy sauce pepper powder
Practice 1) Wash the beef and cut it into strips with a length of 5cm and a width of 2cm
Add seasoning b, stir well 3) Put on plastic wrap, put it in the refrigerator to marinate for more than 5 hours
After marinating, add a little starch and mix well
Carefully pour it into the rice cooker and flatten the surface with chopsticks
Cover the lid, press the cooking button, wait until the temperature is kept warm and stir for a few minutes, then continue to repeat until the water is dry
When the cooking button can no longer be pressed, open the lid, press and hold the cooking button with one hand, and use chopsticks to rotate and stir continuously with the other hand.
Stir until the beef is dry and there is no moisture, add ginger slices, chili noodles, cumin
Continue to cook rice with one hand and keep stirring with one hand, but the beef is completely dry
Use a sieve to remove impurities such as chili noodles, let it cool and serve as a snack
Fried Corn with King Oyster Mushrooms
Material: 1 king oyster mushroom, 100g sweet corn kernels (boiled and frozen), 1 sharp pepper, 1/3 carrot, garlic, 1 spoon of salt, 1 spoon of light soy sauce, 1/2 spoon of dark soy sauce , peanut oil.
practice:
Wash and dice the king oyster mushrooms.
Wash and dice the peppers and carrots. Peel and slice the garlic.
Thaw sweet corn for later use.
Put an appropriate amount of peanut oil in the wok, add the garlic cloves and saute until fragrant.
After smelling the garlic, add diced carrots and stir fry evenly.
Remove the peeled corn kernels and fry for half a minute.
Add in diced king oyster mushrooms, add a tablespoon of salt and stir-fry until the king oyster mushrooms become soft.
Add diced peppers and continue to stir-fry until the peppers are broken.
Add 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce to taste, stir fry evenly over high heat and serve.
Tofu Shrimp Casserole
Ingredients: white shrimp, southern tofu, green onion and ginger, 1 tablespoon of water starch, 1 teaspoon of salt, 1 teaspoon of sugar, some white pepper,
practice:
Use tender southern tofu, cut into small cubes, wash the white shrimp and remove the shrimp heads
Boil an appropriate amount of ginger slices in the pot water, blanch the white shrimp and immediately remove the color. 3.
4, frying pan, right amount of oil, saute the shallots and ginger
Gently pour in the tofu cubes, add an appropriate amount of salt to give a bottom taste. Add some white pepper to taste
Pour 1 bowl of boiling water. After the water boils, shake the pot. Pour in the blanched white shrimp, cover the pot and simmer for about 5 minutes
Finally, add the right amount of sugar and salt. Thicken with water starch. Coat the ingredients with the soup. Don't use too much water starch, make it thinner.
Sichuan style stir-fried pork belly
Production: 1. After washing the pork belly head, remove the fascia and cut it open, cut a cross knife on both sides, and then change the knife into small pieces about 3 cm long and 2 cm wide, use salt, cooking wine, ginger and onion Mix the juice, water starch and marinate, set aside.
- Put the cooked vegetable oil and melted lard in a clean pot and heat it to 60-70% heat, add the pork belly and stir-fry until dispersed, add the dried chili section, Chinese prickly ash, minced pickled pepper, pickled ginger rice and garlic slices and stir-fry until fragrant Excellent, pour in diced green bamboo shoots and scallions and stir well, cook in a bowl with soy sauce, sugar, vinegar, monosodium glutamate, water starch and fresh soup. Serve on a garnished plate.
Vegetable Egg Cake
Ingredients: 100 grams of flour, coriander leaves, two eggs, one tablespoon of olive oil, salt, carrots, appropriate amount of water
practice:
Beat an egg, wash the parsley and cut it into pieces, peel the carrot and cut it into small pieces. Add the beaten eggs to a small cup of flour, stir evenly with chopsticks, then add water, slowly add, and stir while adding, until the batter is in a thin state, and a spoonful of it can fall in a relatively smooth line. Add chopped coriander and carrots, add some salt, a little white pepper and a small amount of chicken essence, stir well.
Take a pan, cold pan, pour in cold oil, turn the oil in the pan, let the oil evenly cover the whole bottom of the pan. Then pour out the oil, pour the batter into the pan, turn the pan with your hands, turn the batter in the pan, and spread it evenly on the bottom of the pan in a thin layer without exposing the bottom of the pan.
Turn on a low heat and heat for about a minute. After the dough cake is formed on the side of the pan, turn it over and heat it for about a minute. Both sides are formed and the pan is ready.
Pickled pork skin
Practice: 1. Wash the pig skin, put it into the pot and cook for 4 minutes.
Use a knife to scrape off excess oil and hair from the cooked pork skin and cut into strips.
Cut the onion into sections, and cut the ginger into slices.
Add water to the pot, turn on the fire and put the cut pork skin into the pot, then add the onion, ginger, garlic, star anise, cinnamon powder, angelica, and cooking wine and cook for 30 minutes.
In the process of cooking the pig skin, put the pickled peppers and millet peppers into a small bowl, and put the water in the pickled peppers into the small bowl.
Take out the boiled pork skin, let it cool and control the water, put it in the pickled pepper water, then add the soy sauce, vinegar, salt, sesame oil, and mix well.
Put it in the refrigerator to soak overnight.
cumin flavored beef
Ingredients: 200g beef, 200g garlic moss, hang pepper, spicy millet, 1 egg, cumin, oyster sauce, vegetable oil, ginger, garlic, dried chili, soy sauce, starch, vinegar, cooking wine, salt
practice:
Cut the beef into thin slices, add cooking wine, starch, eggs, salt, cumin, oyster sauce, and vinegar, mix well and marinate for half an hour;
Cut the garlic moss into small pieces, chop all the peppers, chop the ginger and garlic into pieces;
Put the beef into the hot oil and stir fry for one minute.
Stir fry the garlic moss in another pot for a while, add pepper and ginger and garlic, add salt and stir fry for a while, then add the beef and stir fry, add a little cooking wine and cumin and stir fry evenly.
Spicy Gluttonous Frog
Ingredients: bullfrog, loofah, bean paste, pickled pepper, 30 grams each, pepper, chicken essence, monosodium glutamate, dried chili, ginger, sugar, salt, garlic, cooking wine, chives, wet starch, fresh soup
practice:
The bullfrog is slaughtered and cleaned, humidified with starch, salt, monosodium glutamate, and pickled for 10 minutes;
Peel the loofah and cut into strips;
Heat the oil in a pot, pour in the garlic cloves, old ginger, and scallions, and sauté on medium heat until fragrant;
Add bean paste, pickled peppers, dried peppers, and peppercorns and fry for 1 minute on medium heat, then pour in sugar, cooking wine, and chicken essence and fry for about 3 minutes over low heat.
Put the remaining salad oil in the pot, and when it is 70% hot, add the chili sauce and stir-fry on low heat, add fresh soup, put the loofah and bullfrog on low heat for about 1 minute, add the remaining chives and serve.
Pan-fried Tofu with Chili Sauce
Ingredients: Tofu, Ginger, Onion, Chili Sauce, Oil, Salt
practice:
Mince the onion and ginger, rinse the tofu with water, and cut into thick slices;
Put cooking oil in a frying pan. After the oil is hot, put the tofu into the pan and fry until golden brown on both sides.
Leave the bottom oil in the pot. After the oil is hot, sauté chopped green onion and ginger slices until fragrant, add chili sauce, salt, and some water to boil;
Put the fried tofu into the pot and simmer slowly over low heat until it tastes delicious;
When the soup is almost dry, turn off the heat.
Grilled Eggplant with Tomatoes
Raw materials: two green eggplants, 2-3 tomatoes
Seasoning: appropriate amount of oil, salt, sugar, soy sauce, minced garlic
practice:
Wash the eggplant and break it into pieces.
Cut the tomatoes into pieces.
Heat the oil in the pan, add the eggplant pieces and stir fry.
Add the tomatoes and simmer over low heat until the tomatoes are juicy.
Add salt, sugar, a little soy sauce, sprinkle minced garlic and serve.
Shredded Chicken Noodles
Ingredients : 400g of lasagna, 200g of chicken breast, 150g of cowpea, pepper, garlic, oil, salt, dark soy sauce, chicken essence
practice:
Pinch off the head and tail of the cowpea, wash it, cut it into small pieces, blanch it in boiling salt water until it breaks, remove and drain it for later use; remove the tendons from the chicken breast and tear it into filaments; add a little garlic salt, mashed.
Heat the pan with cold oil, add the minced garlic, stir-fry until fragrant; pour in the chicken shreds and stir-fry until discolored; add the blanched cowpeas, add the dark soy sauce, salt, and chicken essence, stir well, and set aside for later use.
Boil the water, put in the noodles, remove the noodles when they are mature, add a little noodle soup to prevent the noodles from sticking; stir in the fried chicken shredded cowpeas, add an appropriate amount of chili oil, sprinkle with minced green garlic and mix well.
King Oyster Mushrooms in Oyster Sauce
Ingredients: 300 grams of king oyster mushroom, about 1 and a half tablespoons of oyster sauce, appropriate amount of ginger and garlic, two green and red millet peppers, 1 teaspoon of soy sauce, 2 shallots
Practice 1. Cut the ingredients, cut the king oyster mushrooms into shreds
Sauté the ginger and garlic in the oil pan until fragrant, pour in the king oyster mushrooms and stir-fry until the king oyster mushrooms are slightly soft.
Add more than 1 tablespoon, about 1 and a half tablespoons of oyster sauce, stir fry evenly.
Add a little soy sauce and stir fry evenly
Add millet pepper and stir fry.
Sprinkle with chives before serving.
Shredded Potato Burritos
Ingredients: 1 potato, 80g wheat flour, 10 garlic sprouts, 1/4 pepper, 2 eggs, salt, vinegar, pepper powder, 240g water, 15g shallots, garlic chili sauce, chili oil
practice:
Peel the potatoes, cut them into thin shreds, put them in clean water to wash off the starch on the surface, soak them in water for 10 minutes, remove and control the moisture; shred the colored peppers; cut the garlic sprouts into sections.
Heat an appropriate amount of cooking oil in a frying pan, add chopped green onions and saute until fragrant, add shredded potatoes and peppers and stir fry, add salt, vinegar and pepper powder to taste, stir fry until the shredded potatoes are soft, add garlic sprouts and stir well. fire.
Put the flour into a bowl, pour in water and stir to form a thin batter, add the chopped green onion and mix well.
Heat the pan slightly, put a little oil and turn the pan handle, the oil should cover the bottom of the pan as much as possible, pour in the batter and turn the pan handle to spread the batter evenly over the bottom of the pan, open an egg directly on the cake, use a spatula to remove the egg Lightly beat so that the egg mixture is as even as possible on the cake.
Brown the other side of the cake over medium heat first, turn it over, turn the side where the egg liquid has begun to solidify to the bottom of the pan, pour a little oil along the edge of the cake, and fry the side with the egg liquid as well. color, turn off the fire.
Put the shredded potato on the side without the egg liquid, leave a little edge of the pancake, brush the other side of the pancake with garlic chili sauce, then add the coriander, and use a spatula to fold the edge of the pancake on the side of the shredded potato, Continue to fold to the other side.