More than 40 home-cooked dishes are shared, which are full of color, fragrance, delicious and real, and worth trying
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!
Fried Fat Sausage
Ingredients: Braised pig intestines 300g; celery 250g; a little garlic; a little ginger; two garlic leaves; a little green and red pepper; a little salt; a little soy sauce; a little cooking oil
practice
A little green red pepper, ginger and garlic sliced, garlic leaves cut into sections
In order to save time after get off work, the fat intestines bought at the brine stand can be cut into sections and sliced. The fat intestines are fatter and the slices are not greasy.
Cut the celery into sections for later use
After all the ingredients are ready, turn on the fire, put a little oil, saute the ginger and garlic until fragrant
The fat intestines can be simmered for a while, it will taste more fragrant
Add celery and fry until it breaks, add green and red peppers and garlic leaves, sprinkle with a little sugar and salt and stir fry, pour in a little soy sauce and stir-fry to taste
Take out of the pot and put it on a plate.
Yam Pork Rib Soup
Ingredients: 500g pork ribs, half a yam root, an appropriate amount of wolfberry, a carrot, an appropriate amount of ginger, 1 teaspoon of cooking wine, a few drops of white vinegar, an star anise, and an appropriate amount of salt.
practice
500g spare ribs, half a yam root, an appropriate amount of wolfberry, a carrot, an appropriate amount of sliced ginger, 1 teaspoon of cooking wine, a few drops of white vinegar, one star anise, and an appropriate amount of salt.
Then wash the yam, peel off the skin, and cut into hob blocks for use; carrots are also cut into hob blocks.
Put half a pot of water, put in the washed spareribs, boil with high heat, a layer of foam will appear in the soup noodles, this is the boiled blood water, turn off the heat, remove the spareribs and wash them.
Put an appropriate amount of water in the casserole and boil (enough at one time, no more water is added in the middle), put the pork ribs together with ginger, cooking wine, and star anise, boil over high heat and then turn to low heat.
Add a few drops of white vinegar at this time, not only can the calcium in the ribs dissolve into the soup, but also make the soup more delicious. Don't add too much vinegar, otherwise the pork ribs should taste sour.
After simmering on low heat for one hour, add yam and carrot, cook on low heat for another hour, add wolfberry and salt to taste.
Seafood Café
Ingredients: All kinds of seafood: crabs, pipi shrimp, shrimps, clams, razor clams and other shellfish; Da Chongqing (a similar hot pot base); coriander; various vegetables: enoki mushrooms, potato bean sprouts, lettuce, etc.; pepper aniseed Onion ginger garlic, dried chili;
The practice of seafood big coffee:
1: Steamed crab, shrimp, Pipi shrimp
2: Quickly blanch the shellfish in boiling water and take out
3: All vegetables cut into sections and thick slices are spread in a large container for seafood
4: Put an appropriate amount of oil in the wok, add the spring onion, ginger, garlic, peppercorns and aniseed to fry until fragrant, put in Da Chongqing (similar to a hot pot base or a spicy base), stir well, add water to boil, you can cook for a while
5: First spread the shellfish on the large container of vegetables, and then spread the crab and other seafood on top
6: Pour in the boiled soup
7: Put the large container directly on the gas stove, and boil the two stoves
8: After boiling, move it to the table. There is a tank for solid alcohol at the bottom of the large container. The alcohol can be ignited and heated. 9: You can fry and dry the chili oil and pour it on the seafood. Sprinkle the coriander segment and you can eat the seafood in a big mouth~
Celery Pork Slices
Material: 200g pork slices, 200g celery, appropriate amount of oil, appropriate amount of salt, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of dark soy sauce, appropriate amount of seafood soy sauce, appropriate amount of sugar
practice:
Slice pork.
Prepare ginger and garlic.
Add an appropriate amount of dark soy sauce, seafood soy sauce, ginger and garlic to the pork slices and stir well.
Add dry starch and mix well, set aside for use.
Cut the celery into small pieces.
Fry the pork slices with a little more oil until the pork changes color.
Add celery and stir fry for about 2 minutes.
According to the existing saltiness of the dish, add an appropriate amount of sugar and salt and stir fry evenly, then you can put it on a plate.
Secret Braised Hairtail
Ingredients: 800 grams of hairtail, more than ten peppercorns, appropriate amount of green onion, 4 cloves of garlic, 7 slices of ginger, appropriate amount of sugar, a little salt, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, appropriate amount of balsamic vinegar, 3 dried chilies, a little pepper
Practice: 1. Clean up the hairtail, cut it into sections neatly, add cooking wine, ginger slices, and peppercorns and marinate for half an hour. Hairtail has a strong fishy smell, so it must be marinated. It is better if there is a high degree of white wine at home. If not, use cooking wine and peppercorns.
For the marinated hairtail, be sure to use kitchen paper to absorb the water on the surface of the hairtail. Don't underestimate this step. Dipping the wet hairtail with flour will not only require too much batter, but also the oil will be very dirty when frying. It's ugly to come out.
Sieve the flour for wrapping the fish with a sieve. We put the flour in our house for a while, because there will be small particles of flour when it is damp. If you don’t sift it, the flour wrapped will stick to the fish and form various small doughs.
When frying, do not move the fish segment that has just been put in, wait for 5-6 seconds and then push it gently, fry both sides until golden brown and then take out. The strips of octopus must be fried thoroughly, otherwise the fish will easily disintegrate when it is braised for a while.
Fry all the fish pieces and set aside.
Prepare the shallots, ginger slices and garlic cloves. Here is a tip that many people don't know: don't use green onions, use chives. And the shallots are used separately for the white and green onions. The scallion white is used at the beginning of sauteing, and the scallion green is used when the seasoning is just added to prepare the braised octopus. The hairtail made in this way is fragrant with scallions, and has a slight sweetness of scallion. If you don't believe me, try it.
Use water, light soy sauce, dark soy sauce, cooking wine, a small amount of balsamic vinegar, sugar and pepper to make a bowl of sauce. The advantage of this is that you can adjust the saltiness and sweetness now.
Sit in a hot pot, add a little oil, add onion, white ginger and garlic slices and sauté until fragrant.
Put in the octopus and pour in the sauce.
Pour in the boiling water that has not covered the octopus, add the green onions, and add a few peppers for those who like to eat peppers.
After the water boils, turn to a low heat and simmer for a while. You can turn off the heat with a little soup left and take it out of the pot.
Pork Ribs with Pu'er Tea
Ingredients: ribs (500g), Pu'er tea (5g), oil (2 tablespoons), green onions (appropriate amount), ginger (appropriate amount), star anise (1), rock sugar (2 pieces), salt (1 teaspoon)
Practice: 1. Put Pu'er tea into a tea bag.
Flip the mouth of the tea bag over and seal it.
Wash the ribs, blanch and drain.
Heat oil in a pot, add onion and ginger and saute until fragrant.
Add the pork ribs and stir fry evenly.
Add water to cover the ribs by 1-2cm. After the water boils, add tea bags and star anise.
Simmer on high heat for 10 minutes, then turn to medium-low heat and continue to simmer for half an hour, until the soup is thick. Add salt 10 minutes before serving, and rock sugar 5 minutes before serving.
Garnish with chives or parsley at the end.
Material: 500 grams of beef; 10 grams of onion, 2 grams of ginger, 2 grams of garlic, 3 grams of soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt, 1 star anise, 4 dry peppers, 1 segment of cinnamon, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine;
practice
Prepare the beef to thaw, and change the water several times in the middle to remove the blood. Put the beef in a pot with cold water, open the pot to remove the foam, and it will take 1 minute.
Remove the beef and prepare other accessories; add 2 tablespoons of oil to the pot, heat it, stir-fry the onion, ginger, garlic and pepper, cinnamon, star anise;
Add beef and stir fry; add soybean paste and fry until fragrant; add cooking wine and soy sauce; add an appropriate amount of boiling water, the water should exceed the beef; boil over high heat, simmer over low heat for about 90 minutes, and finally add an appropriate amount of sugar and salt, and close it over high heat juice.
Fried Crispy Scallops with Spicy Chicken
200 grams of rooster chicken, 6 scallops, 50 grams of dried millet pepper, 5 grams of pepper, ginger, and garlic.
Seasoning: whole egg paste, salt, ginger and onion juice, cooking wine, chicken powder, monosodium glutamate, sesame oil, pepper oil, simmering chili oil, and salad oil.
Production: 1. Chop the chicken into large pieces, rinse the blood, add salt, ginger and onion juice, cooking wine, mix well and marinate for later use.
Cut the scallop meat into cubes, add salt, ginger and onion juice, cooking wine to marinate first, then drag the whole egg paste evenly, put it into a 50% hot oil pan and fry until cooked, pour out and drain the oil for later use.
Leave a proper amount of oil in the pot. When it is 60% hot, add chicken and stir fry until fragrant. Then add dry millet, ginger, garlic and pepper and continue to fry, then add scallops, add monosodium glutamate, chicken powder, Season with sesame oil, pepper oil, and simmering chili oil, stir well, and serve.
Braised White Striped Fish
Practice 1. Remove the internal organs and gills of the white fish and clean them. Make a few cuts on the back of the fish, then sprinkle with salt and marinate for 15 minutes.
Chop the onion, ginger, garlic and pepper.
Coat the white striped fish with flour, or not.
Heat the oil in a hot wok, shake the wok to moisten the wok, add the white fish and fry it on medium heat until golden brown on both sides
Put in soy sauce, cooking wine, red pepper, garlic, pepper, ginger, 2 bowls of boiling water, and simmer for about 10 minutes on medium heat
When the soup is thick, add chopped green onion and parsley to taste, then turn off the heat and put it on a plate
Double Pepper Tiger Preserved Egg
Ingredients: eggs, garlic, green peppers, red peppers, Laoganma, soy sauce
Practice: 1. Boil the eggs, peel the shells, cut into slices, pat the garlic, and cut the green and red peppers into circles.
Heat oil in a pan, fry the eggs on medium heat until golden brown on both sides, remove and set aside.
Leave the base oil in the pot and fry the garlic until fragrant.
Put green and red peppers, Laoganma, eggs and stir fry until the green and red peppers are broken, add a little soy sauce and stir well.
Fish-flavored yuba and mushrooms
Material: 100g yuba, appropriate amount of salt, appropriate amount of chopped pepper, appropriate amount of black fungus, appropriate amount of mushroom, appropriate amount of monosodium glutamate, appropriate amount of cooking wine, appropriate amount of ginger slices, appropriate amount of sesame oil
practice:
Soak the yuba in water, wash and cut into sections.
Wash the black fungus and shiitake mushrooms after soaking, and slice the shiitake mushrooms.
Prepare ginger slices
Chopped peppers and the prepared sauce (the ratio of the sauce, 1 tablespoon vinegar, 2 tablespoons white sugar, 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, and 1 tablespoon cornstarch)
Heat the oil in the pot for 5 minutes, add ginger slices and saute until fragrant.
Pour in all the three ingredients and stir-fry evenly. Add cooking wine.
Add chopped pepper and stir fry evenly
Cover the fire for 2 minutes
Then pour in the sauce
Stir fry evenly and add MSG
Pour in an appropriate amount of sesame oil, stir fry evenly and turn off the heat
Double Topping Enoki Mushrooms
Ingredients: 400 grams of enoki mushrooms, appropriate amount of chili pepper, 2 slices of ginger, 1 teaspoon of oyster sauce, 2 teaspoons of vinegar, 1/2 teaspoon of soy sauce, 2 teaspoons of chili oil, 1 teaspoon of sesame oil, 1/2 teaspoon of salt, 3 cloves of garlic, 1 segment of green onion
practice:
Cut the ginger, garlic and green onion into minced pieces, cut the chili pepper into small circles, tear the enoki mushrooms into small pieces and blanch them in boiling water for 5 minutes, until they are broken, remove them and let cool.
Sauté the onion, ginger, garlic and chili in the oil pan until fragrant, add salt and stir-fry evenly on the enoki mushrooms.
Mix the sauce with oyster sauce, soy sauce, vinegar, chili oil and sesame oil, pour it evenly on the enoki mushrooms and serve, and garnish with chopped chives.
beer pork
Practice: 1. Put warm water in the pot, wash the pork belly after washing, cut it into four pieces after washing.
Take another soup pot, add ginger, garlic, and green onion, put the meat in the pot, add rock sugar, and then add beer to just cover the meat.
Then add soy sauce, bring to a boil over high heat, cook over low heat to taste, then put it into the pot with the pork sandwiched out, open the steamer, steam until it becomes oily, sprinkle with chopped green onion and serve.
Stewed Pork Ribs
Ingredients: 500g pork ribs, 2 children's cabbage, 1 carrot, 1 ginger, 1 chive, 2 cloves garlic, 5 peppercorns, 3 dried peppers, 2 teaspoons cooking wine, 2 teaspoons soy sauce, 2 salt gram, edible oil 20ml
practice:
Wash the pork chops and cut them into pieces, wash the cabbage and cut them into pieces, wash the carrots and cut them into pieces, wash the ginger and cut them into pieces, wash and cut the garlic, wash the dry peppers and cut them into pieces, and wash the shallots and cut them into pieces.
Boil water in a pot, put the ribs in cold water, boil the cooking wine and blanch the water, remove
Prepare the casserole, add spare ribs, ginger slices, garlic, dried chili, chives, and add more than half of the pot of boiling water
Bring to a boil over high heat, simmer over low heat for about 40 minutes, add carrots, and simmer for about 2 minutes before eating.
Stewed Pigeon with Yam
Prepare ingredients: 300 grams of young pigeons, 150 grams of yam, 10 grams of ginger, 6 grams of salt, 5 grams of green onions, and 1 gram of monosodium glutamate.
Practice steps:
Remove the hair from the pigeon, wash it, make a knife from the back, take out the internal organs, put it in a pot of water and cook until the water boils again, remove the skin, peel the yam, and cut into diamond-shaped pieces;
Take a casserole, pour in an appropriate amount of water, add pigeon meat (chest upwards), put it on the fire and bring to a boil, add yam pieces, green onion, ginger pieces (pat loose), and simmer on low heat until the pigeon meat Add salt to Liuchenglan, and put the pigeon on top of the yam;
Stew until the pigeon meat is cooked, add MSG and serve.
Mixed squid shreds
Prepare ingredients: 300 grams of squid (fresh), 100 grams of cucumber, 20 grams of coriander, 5 grams of soy sauce, 3 grams of vinegar, 5 grams of chili oil, 2 grams of monosodium glutamate, and 5 grams of sesame sauce.
Practice steps:
Wash the fresh squid, slice it from the flat surface, cut into shreds, wash the cucumber and cut into shreds, and place it on the bottom of the plate;
Blanch the shredded squid in a pot of boiling water, remove it, let it cool and drain, and place it on the shredded cucumber;
Pour in soy sauce, vinegar, chili oil, add monosodium glutamate, sesame paste and coriander, mix well and serve.
Grilled Potatoes with Mushrooms
Prepare ingredients: 400 grams of potatoes (yellow skin), 75 grams of shiitake mushrooms (fresh), 75 grams of chicken breast, 20 grams of egg white, 50 grams of wheat flour, 20 grams of cooking wine, 10 grams of onion juice, 10 grams of ginger juice, 4 salt gram, 2 grams of monosodium glutamate, 10 grams of sesame oil, 10 grams of starch (corn), and 15 grams of lard (refined).
Practice steps:
Wash the shiitake mushrooms and remove the stems, peel and wash the potatoes, cut into 2.5 cm thick pieces, about 10 pieces, add 400 grams of chicken broth to the spoon and boil, add the potato pieces and shiitake mushrooms, blanch them thoroughly and remove them;
Cut the chicken breast into velvet, add egg whites, 10 grams of cooking wine, 10 grams of onion and ginger juice, 1.5 grams of refined salt, 25 grams of pork, and chicken soup. Stir well, dip the potato pieces into dry flour, and apply the prepared ones one by one. Chicken shreds, and then put the mushrooms on the chicken shreds of the potato cubes, put them in the steamer after they are all set, steam them over medium heat and take them out;
Add 75 grams of chicken soup and the remaining cooking wine, soy sauce, onion and ginger juice, refined salt, monosodium glutamate, and lard to the spoon, boil, thicken with starch, pour in sesame oil and stir well, then pour it on the potatoes and serve.
Boiled tofu with small meatballs
Prepare ingredients: 150 grams of pork (skinny), 400 grams of tofu (north), 100 grams of eggs, 50 grams of onion (white skin), 10 grams of garlic (white skin), 15 grams of peanut oil, 4 grams of salt, 15 grams of cooking wine, pepper 1 gram of flour, 5 grams of starch (corn).
Practice steps:
Mince the pork leg, peel and mince the onion, fry in hot oil, smash the garlic cloves, chop into minced pieces, knock the eggs into a bowl, stir well, and dice the tofu;
Put the minced pork leg into a bowl, add minced onion, then add salt, pepper, cooking wine, egg liquid, wet starch and stir into pork filling, make small balls, and fry them in warm oil.
Put the pot on the high heat, put in peanut oil and heat it up, add minced garlic and saute until fragrant, put in diced tofu, pour in water to boil, add in small balls and simmer for 3 minutes, add salt and monosodium glutamate to adjust the taste Edible.
Crispy Cucumber Rolls
Prepare ingredients: 400 grams of cucumber, 20 grams of chili (red, sharp, dry), 25 grams of ginger, 15 grams of peppercorns, 20 grams of sesame oil, 30 grams of vinegar, 30 grams of white sugar, and 5 grams of salt.
Practice steps:
Cut the cucumbers into 4.5 cm long sections, roll them flat with a knife, cut the flesh of the melon with a thickness of about 0.3 cm with the skin, then slightly pickle it with fine salt to remove excess water, and use warm water for red dried peppers Soak soft, remove seeds, cut into filaments, peel fresh ginger and cut into filaments;
Heat the pot, add sesame oil, fry the peppers until fragrant, remove them, and fry the red peppers for a while until the oil turns red and the red peppers are crisp, add the ginger, pour it into a bowl, put it in the original pot Put sugar, vinegar and fine salt to boil and dissolve into sweet and sour sauce, let it cool, pour it on the cucumber skin and meat together with shredded pepper, shredded ginger, sesame oil, etc., and then put it in the refrigerator to marinate for 2 hours;
When eating, roll the melon meat into a single or double cylinder to form a wish-fulfilling roll, place it vertically on a plate, arrange it neatly, and then sprinkle the red pepper and shredded ginger on it and serve.
Lamb and Shrimp Soup
Prepare ingredients: 150 grams of mutton (fat and thin), 60 grams of dried shrimp, 30 grams of garlic (white skin), 10 grams of green onions, 5 grams of ginger, 5 grams of starch (corn), and 15 grams of peanut oil.
Practice steps:
Wash and cut the garlic cloves into thin slices, wash and cut the shallots of the shallots and chop green onions, wash and shred the ginger, wash the mutton and cut into thin slices, wash and dice the shrimp meat;
Heat the oil in a pan, fry the mutton with shredded ginger, and a proper amount of water. After boiling, add the garlic granules and shrimp meat diced, cook for 20 minutes, add chopped green onion, season, mix in a little cornstarch and water to make a thin paste and serve.
barley and wax gourd water
Prepare ingredients: 450 grams of wax gourd, 1 spoon of honey, 40 grams of barley.
Practice steps:
After washing the barley, soak it in water for 1 hour. The water for soaking the rice should completely submerge the barley. The wax gourd is peeled and peeled, but the skin has a therapeutic effect, so don't throw it away after cutting it. Cut into cubes of about 1.5 cm;
After everything is ready, you can prepare to cook. Pour the barley into the pot, then add enough water (because the water will evaporate during cooking, so try to add as much as possible), then add the wax gourd rind, cut it into pieces Good diced winter melon is also put in;
Cover the lid and boil over high heat, turn to low heat and cook for 20 minutes.
Fried Hibiscus Scallops
Prepare ingredients: 40 grams of dried scallops, 250 grams of chicken breast, 250 grams of egg whites, 25 grams of milk, 10 grams of cooking wine, 5 grams of MSG, 25 grams of starch (corn), 100 grams of chicken oil, 10 grams of ginger juice, 15 grams of green onions , 10 grams of ginger, 5 grams of star anise, 5 grams of salt.
Practice steps:
Wash the scallops, put them in a bowl, add cooking wine, chicken soup, aniseed, and scallions to the scallops, steam the ginger slices until crispy, remove the hard tendons, tear them into shreds, remove the tendons from the chicken tenderloin and smash them into thin pieces Puree, add milk and refined salt to the chicken, then add starch, egg white, and stir into a paste;
Fry the spoon and get on the fire, pour in the chicken oil and heat it up, pour in the chicken and shake it to make it float on the oil surface into a flake, called hibiscus flakes, then pour out and drain the oil;
Put a spoon on the fire, pour in chicken soup, add cooking wine, refined salt, ginger juice, add dried scallops, hibiscus slices, add monosodium glutamate, pour in water and starch to form a thin gravy, pour in chicken oil, and serve on a plate.
Lao duck pot
Prepare ingredients: 600 grams of duck, 200 grams of mustard greens, 15 grams of ginger, and 8 grams of salt.
Practice steps:
Wash the duck, chop it into pieces, scald for a while to remove the foam, then pick up and rinse, peel off the mustard and rinse, rinse with light salt water to remove its bitterness, then remove it and rinse with cold water, cut into large pieces;
Put the duck meat, mustard greens and ginger slices into the pot, add 8 bowls of water and cook for about 1.5 hours. When the duck meat is cooked, add salt to taste and serve.
mushroom soup
Ingredients: 70 grams of white crab-flavored mushrooms, 70 grams of gray crab-flavored mushrooms, 10 grams of dried king spore mushrooms, 3 grams of ginger, a little coriander, some salt, a little white pepper
practice:
Wash the dried king oyster mushrooms, soak them in water for more than 2 hours, change the knife and cut them into strips.
Wash the white crab-flavored mushrooms and gray crab-flavored mushrooms, soak them in light salt water for 10 minutes, drain and set aside.
Put oil in the pot and sauté minced ginger until fragrant, lightly fry king oyster mushrooms, and add two-color crab-flavored mushrooms.
Add appropriate amount of water and bring to a boil over high heat, turn to low heat and simmer for 30 minutes.
Add salt.
Add white pepper to taste, sprinkle with parsley and serve.
Vinegar radish balls
Material: radish balls, oil, salt, onion, ginger, coriander, vinegar, tomato sauce, chicken essence
practice
- Ingredients: radish balls, peanuts, oil, salt, fresh chives, coriander, balsamic vinegar, chicken essence, ginger and tomato.
2 Wash and mince the shallots, peel and mince the ginger, and wash the parsley.
3 Heat the pan with cold oil and fry the shallots and ginger until fragrant.
4 Add water and balsamic vinegar, add the taste very fresh, add salt, add tomato sauce, bring to a boil over high heat, and place the radish balls.
5 Bring to a boil over high heat and turn to low heat, cook until the meatballs are flavorful.
6Add chicken essence, water and starch to thicken and stir fry evenly. Put the coriander around the plate and pour the balls.
7 Stir fry evenly, put the coriander around the plate, and pour the balls.
Mango Coconut Cake
Ingredients: 50g fish gelatin powder, 200ml coconut milk, 250ml pure milk, 120g sugar, 750ml water, 800g one mango
Method: 1. Boil the water, put sugar until the sugar dissolves, turn off the heat, pour in coconut milk and milk and stir evenly, then pour in the isinglass powder (dissolve with cold water first), stir and cook until the isinglass powder dissolves. turn off the fire
Cut the mango into small pieces, pour the freshly cooked coconut milk layer into the plate, and then release the mango
Put it in the freezer of the refrigerator, and take it out after about 4 minutes (don't condense, and put it in the freezer to freeze, it will freeze) Take out and cut into pieces, if you can't finish eating, put it in the refrigerator for storage
Dry pot tofu skin
Material: 2 pieces of tofu skin, 2 stalks parsley, 5-6 green peppers, 5 red peppers
Practice :
Wash the tofu skin and cut into strips, drain and set aside
Cut the peppers and celery
Fry the tofu skin until golden brown.
Add an appropriate amount of oil to the wok, add peppercorns, star anise, bay leaves, half green peppers, half red peppers (note: half peppers, half peppers, half peppers), add the fried tofu skin and stir fry.
Add a small amount of soy sauce and 200 ml of cold water. Cover and simmer for about 15 minutes.
Add the remaining peppers and celery, stir fry until the celery is cooked, add a small amount of sugar, mushroom essence, and salt to taste
nourishing blood and nourishing qi soup
Material: 50 grams of red beans, 5 red dates, 50 grams of red peanuts, 30 grams of yellow rock sugar
Practice: 1. Soak the ingredients in water for 2 hours, then wash them, add enough water, and turn on the porridge cooking function of the rice cooker.
- After cooking, for an hour, add the yellow rock sugar.
Steamed Fresh Squid
Materials: 200 grams of fresh squid, 200 grams of water-fat vermicelli, 50 grams of garlic, a little each of minced red pepper and chopped green onion. Oyster sauce, steamed fish soy sauce, salt, chicken essence, monosodium glutamate, and salad oil are appropriate.
practice
After cleaning the fresh squid, cut it into slices;
Put oil in a clean pot, first add 20 grams of garlic and fry until fragrant, then put the water-fat vermicelli into the pot and add salt to fry for a few times. In addition, fry the remaining garlic rice in a pot with salad oil until fragrant, put it in a pot and add oyster sauce, salt, chicken essence and monosodium glutamate, then pour in the fresh squid and mix well. , take out the steamed fish soy sauce and sprinkle with chopped green onion and red pepper, and finally pour hot oil to fragrant and serve.
ice cream denim
Cowpea Cowboy Bone with Cowpea is a popular and innovative dish from Ding Pang Tu Wan Xiang Restaurant. The upgraded version launched this time is paired with fried ice cream.
Production: 1. Rinse the thinly sliced cowboy bones to remove the blood, add ginger and onion juice, salt, oyster sauce, crushed black pepper and a little cornstarch, mix well and marinate for later use; cut the soaked cowpeas into granules for later use.
Put the salad oil in the pot and heat it to 50% heat. After the beef ribs are smooth and cooked, pour out and drain the oil.
Leave the bottom oil in the pot, first put in the dried chili festival and Chinese prickly ash to fragrant, then soak the cowpea granules and fry the flavor, then add the cowboy bone and stir well. After the pot is placed on a plate, put the fried finished ice cream on the side. , and you're done.
Winter Melon Roast Pork
Practice 1. Peel the wax gourd and cut it into cubes, slice the ginger, cut the scallion white into sections, and mince the scallion green. Cut the pork belly into cubes, put it into the pot together with the ginger slices, pour in the water, and continue to cook for three or four minutes after the water boils. Remove the meat, rinse and drain.
Rinse the pot, add the drained pork belly pieces, fry on low heat, and when some oil seeps out, add rock sugar, stir fry on low heat until the sugar melts.
Add ginger slices and dried red peppers and fry for 2 minutes. Add boiling water. Low heat, simmer for 30 minutes. After 30 minutes, add the shallots and winter melon, and add salt. Add 1 tablespoon of braised soy sauce, turn to medium heat and stir fry evenly.
Cook until the winter melon is delicious, the soup is dry, and sprinkle with chopped green onion.
Squid Hot Pot
Ingredients: Squid 500G, Water Gluten 300G, Thousand Sheets 100G, Green Bamboo Shoots 500G, Shrimp 150G, All Kinds of Balls 300G, Rapeseed Oil, Douban Sauce, Soy Sauce, Sichuan Pepper, Fragrant Pot Base, Ginger, Bell Pepper, Garlic
practice
Prepare ingredients, green bamboo shoots, water gluten, squid and thousand sheets, and cut them into long pieces.
Boil the hot pot meatballs and squid in water in advance, remove them, and freeze them with cold water.
Add rapeseed oil to the wok, add Sichuan peppercorns and garlic and fry until fragrant, then add bell pepper, fragrant pot base and bean paste to fry the fragrant pot ingredients together.
Add in the prawns, stir-fry for discoloration, add water gluten and a thousand sheets.
Stir fry and taste, add the boiled hot pot balls and green bamboo shoots, add an appropriate amount of water, and cook.
Add the squid slices and stir-fry until delicious, and finally add the lettuce leaves.
After cooking, serve on a plate.
Hot and sour shredded potato
Ingredients: Potatoes, dried peppers, Chinese prickly ash, water, oil, scallions, shredded ginger, refined salt, monosodium glutamate, sesame oil, white vinegar.
Practice: 1. Peel and shred the potatoes with a planer, remove the starch in cold water, and change the water several times, so that the fried dishes are crispy.
Heat the oil in a pan. When the oil is warm, put the peppercorns in it.
After frying for more than ten seconds, take out the peppercorns.
Add dried chili, scallions, and shredded ginger to burst into fragrance.
Pour in the drained shredded potatoes, stir-fry until they are mature, add salt and monosodium glutamate to taste, then add sesame oil and white vinegar, stir-fry and serve.
Konjac Beer Duck
Ingredients: 1 half-slice duck, 200g konjac, 1 can of beer, 3 tablespoons of soy sauce, 2 teaspoons of sugar, 1 teaspoon of salt, 1 tablespoon of cooking wine, 1 teaspoon of chicken essence, 4 slices of ginger, 3 cloves of garlic, 1 star anise, 6 peppercorns diced, 3 red peppers
practice
Chop the duck into small pieces, marinate with soy sauce, cooking wine, ginger and salt for half an hour, cut the garlic into small pieces at will, and cut the red pepper into pieces
Heat the oil in the pot, add Chinese peppercorns, star anise, red pepper and ginger slices. After the fragrance comes out, immediately add the marinated duck and stir fry until the skin changes color
Add sugar, stir fry konjac, pour in beer
After simmering on medium heat for half an hour, add a little chicken essence, collect juice on high heat, and serve
Fried Fish Nuggets with Tofu
Ingredients: 300 grams of fried fish, 2 celery, 300 grams of firm tofu, 2 red peppers, 1 piece of ginger, 3 teaspoons of soybean paste, 2 teaspoons of soy sauce
practice:
Wash fresh celery and cut into sections, wash red pepper and cut into rings, wash ginger and cut into shreds, wash and slice tofu
Prepare a casserole, add cooking oil, shredded ginger, millet pepper, saute until fragrant, pour into a small pot of boiling water, add miso and stir
Bring to a boil over high heat, put in the pre-fried fish pieces, cook for about 10 minutes, add the old tofu and cook for another 10 minutes
Add celery, soy sauce, salt, stir well, simmer for about 5 minutes, and then eat
Spicy Grilled Crucian Carp
Ingredients: 3 pieces of crucian carp, 2 pieces of celery, 100 grams of vegetarian chicken, 3 pieces of chives, 40 grams of onion, 3 pieces of coriander, 3 cloves of garlic, 1 piece of ginger, 2 millet peppers, 5 peppercorns, 30 grams of bean paste, 5 grams of white sesame seeds, 3 grams of salt, 30 ml of cooking oil
Practice: 1. Remove the scales, gills and black membranes of the internal organs, wash clean, wash the celery and cut into sections, wash the vegetarian chicken and cut into sections, wash the chives and cut into sections, wash the onions and cut into shreds, wash the parsley and cut into sections, and cut the ginger Wash and slice, wash and cut millet peppers into circles
Add salt, pepper and cooking wine to the crucian carp from the inside to the outside, and marinate for about 30 minutes
Heat the oil in a pot, put in the crucian carp, fry slowly over low heat, and fry until both sides are turned off the fire.
Prepare a baking tray, brush a layer of oil on the tin foil, put celery, onion, and crucian carp
Preheat the oven to 200 degrees, put the baking tray into the oven, and bake for about 5 minutes
Add oil to the pot, add Sichuan peppercorns, bean paste, fry soy sauce, add millet peppers, ginger slices, minced garlic, and stir-fry vegetarian chicken
Pour in a bowl of boiling water, add some salt, scallions, boil over high heat, take out the grill, and pour the soup directly on the grilled fish
Put it back into the oven, bake for about 15 minutes, take it out, have some coriander and white sesame to eat
Sashimi Fish Porridge
Ingredients: rice, glutinous rice, boneless fish fillet, ginger, green onion, pepper, salt
Practice 1. Mix rice and glutinous rice 1:1, wash, add five times the amount of water, and boil over high heat, then change to low heat and cook slowly.
Cut the fish fillet into thin slices, shred the ginger, add salt, pepper, shredded ginger, and marinate for a while.
After the porridge is cooked, turn off the heat, pour in the fish fillets while it is still hot, and stir gently with a spoon.
Add chopped green onion and season with a little salt.
Fish Fillet in Tomato Sauce
Materials: 500 grams of grass carp meat, 50 grams of tomato sauce. Trace amount of citric acid, 10 grams of Shaoxing wine, 2.5 grams of refined salt, 20 grams of sugar, 0.5 grams of monosodium glutamate, 50 grams of fresh soup, and 750 grams of cooked vegetable oil.
practice:
Select fresh grass carp and cut into 1 cm thick slices, mix with Shaoxing wine and refined salt, and dissolve citric acid with an appropriate amount of water. Heat 60% of the oil in the pan, deep fry the fish until it turns yellow and pick it up.
Set the frying pan on medium heat, cook 50 grams of cooked vegetable oil until it is 30% hot, add tomato sauce and fry until the oil turns red, add sugar, citric acid, and fresh soup, push evenly, then add fish fillets and wrap evenly Tomato juice, serve in a pan.
Braised Lamb and Radishes
Ingredients: 500g mutton; one white radish; half a spring onion; 3-4 slices of ginger; 3-4 cloves of garlic; fragrant leaves; two star anise; pepper; cumin; dark soy sauce;
practice
Cut the mutton into pieces and wash
White radish, cut into pieces
Put water in the pot, add a little pepper and ginger slices, cooking wine
Boil the mutton for later use
Heat the wok, add oil, add onion, ginger, garlic and various seasonings and stir-fry on low heat until fragrant
Pour in the mutton and stir fry for 1 minute
Add cooking wine and stir fry, add soy sauce and dark soy sauce, stir fry evenly
Pour into hot water to cover the mutton. After the fire is boiled, turn to medium and low heat and simmer
Cover the lid and simmer for 1 hour. During this period, pay attention to turning it a few times to prevent the bottom of the pot from burning off. Add the radish pieces and continue to simmer for half an hour. If there is still a lot of soup, you can turn on a high heat, so that the soup will dry up faster.
Sprinkle some coriander at the end, and serve on a plate