More than 40 home-cooked dishes to share, the meat and coriander are more fragrant and delicious, it is 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!
Flavored Fried Pork
Ingredients: pork belly, peppers, onions, carrots, vegetable oil, salt, chicken essence, sugar, cooking wine, soy sauce
practice:
Wash the pork belly and cut into thin slices; wash the onions, peppers and carrots and cut them into shreds.
Heat the oil in the wok, add the sliced meat, fry until the sliced meat changes color and the fat is transparent, then remove and drain the oil for later use.
Heat the bottom oil in the pot, put onion shreds and sauté until fragrant, then add carrot shreds, sharp pepper shreds, pork belly slices and stir-fry, then add cooking wine, soy sauce, sugar, salt and chicken essence.
Sweet Potato Latte
Ingredients: 100g sweet potato, 200g whole milk, 1 tablespoon condensed milk, cinnamon powder
practice:
Peel the sweet potatoes and steam them, and heat the milk.
Add cooked sweet potatoes, milk, condensed milk, and cinnamon powder into a blender and smash until fine.
Put it into a cup and sprinkle a little cinnamon powder to decorate.
Whitebait Scrambled Eggs
Ingredients: dried whitebait, egg, onion, ginger, salt, salad oil
practice:
Soak dried whitebait with water, rinse and drain after soaking;
Heat oil in a wok, add ginger and saute until fragrant, then remove, add whitebait and stir-fry for 1 minute, then set aside for later use;
Stir the egg liquid with salt, pour it into the oil pan, stir fry the whitebait together when the egg liquid is slightly solidified, and sprinkle chopped green onion.
meringue banana rolls
Practice: 1. Prepare bananas, eggs, egg rolls, bread crumbs, and then prepare an appropriate amount of sugar and a little salt;
First crush the egg roll in the packaging bag, then pour it into a large bowl and smash it with a garlic mortar;
Knock in the eggs 6, add salt and sugar, stir well and set aside, and cut the bananas into sections;
Then peel off the skin, coat with a layer of egg roll liquid, and then coat with a layer of bread crumbs;
Make all the banana segments in turn, pour the oil into the pot and heat it to 60% hot;
Gently add banana segments, fry until golden on both sides, remove and drain oil with a slotted spoon;
Then use oil-absorbing paper to absorb the oil and put it on the plate.
Pumpkin Mixed Mushroom Soup
Ingredients: pumpkin, miscellaneous mushrooms, chopped green onion, water, salt, oil, chicken powder
practice:
Cut the mushrooms into sections or pieces, peel and slice the pumpkin.
Put the pumpkin in the microwave, heat it on high for 6 minutes until it becomes soft, heat the oil pan, add the mushrooms and fry for 5 minutes.
Pour in water, cover and boil, add pumpkin puree, add chicken powder and salt to taste, sprinkle with chopped green onion for decoration.
lantern eggplant
Ingredients: eggplant, minced meat, light soy sauce, dark soy sauce, balsamic vinegar, garlic chili sauce, sugar, cooking wine, salt, pepper, starch
practice:
Put thirteen incense, salt, soy sauce in minced meat, marinate for 20 minutes;
Cut the eggplant in half, cut it with a flower knife, do not cut it;
Fill the eggplant seam with the meat filling, put it in the oil pan, fry it on medium heat until crispy, remove it and control the oil;
Put a little oil in the pot, add onion and ginger and saute until fragrant, add Pixian bean paste, white vinegar, sugar, chicken essence, add a bowl of water, and bring to a boil;
Take the juice out of the pan and serve on a plate.
Zucchini Egg Buns
Practice 1. The dough is ready, cut the agent and roll the bun for later use, shred the zucchini, add salt to dehydrate properly. Crush tofu, fry eggs, add shredded zucchini, and tofu;
Soak the vermicelli in cold water until soft, blanch briefly, cut into sections, stir into the stuffing, add onion ginger minced garlic, salt, sugar, soy sauce, chicken essence and mix well;
Wrap the buns, wake up the wrapped buns for 20 minutes, put them in a pot with cold water, and steam for about 10 minutes.
Spicy Braised Fish Nuggets
Ingredients: 500 grams of middle herring, salt, sugar, cooking wine, dark soy sauce, light soy sauce, onion ginger garlic, pepper powder, vinegar, Laoganma chili sauce
practice:
Remove the scales and belly of the fish, wash, drain, make a few horizontal cuts on the back of the fish, marinate with salt and cooking wine for 10 minutes;
Heat the oil in the pan, add the fish pieces and fry on both sides;
Put an appropriate amount of cooking wine, a small bowl of water, add ginger, onion, garlic, dark soy sauce, first soy sauce, sugar, a few drops of balsamic vinegar, 2 teaspoons of oil pepper, boil over high heat, and cook over medium heat until the juice thickens;
Sprinkle some spring onion and serve.
Cucumber Salad with Pork Tongue
Practice: 1. Wash and slice the cucumber and cut into shreds for later use;
Wash the pig tongue and put it into the pot, pour in water, add Chinese pepper, star anise, green onion and ginger, cook until soft and tender, take out and let cool;
Cut the pig tongue into thinner strips so that it tastes better;
Remove the roots, wash and drain the coriander and cut into small pieces for later use;
Put the pig tongue and all the ingredients into the container;
Peel and smash the garlic into a paste and put it in a container with sugar, vinegar, salt and monosodium glutamate;
Mix all the seasonings well.
Soybean Braised Pork
Ingredients: 500 grams of pork belly, 300 grams of soybeans, 5 grams of ginger, 1 teaspoon of dark soy sauce, 1 tablespoon of light soy sauce, 10 grams of sugar, 10 grams of cooking wine, 3 star anises, 5 grams of peppercorns, 3 fragrant leaves, 1 teaspoon of salt
practice
Soak the soybeans in cold water for more than 3 hours, wash the pork, cut it into pieces and drain the water for later use;
After the pot is hot, add the pork and fry until the water is dry, and stir-fry the oil;
Pour out the excess oil in the pot, add star anise, Chinese prickly ash, ginger, and bay leaf to fry until fragrant, add the meat, and add dark soy sauce to color the meat;
Add boiling water to submerge the meat, add salt, light soy sauce, and white wine;
Put in the soaked soybeans, cook on high heat for half an hour, then turn to medium heat and simmer until the meat is rotten and the beans are soft.
Fried Chicken Gizzard with Wild Pepper
Ingredients: chicken gizzard, wild pepper, coriander, red pepper, salt, thirteen spices, soy sauce
practice:
Wash the chicken gizzard repeatedly with salt and then rinse. Prepare wild peppers for sliced chicken gizzards, wash and cut coriander into sections, and cut red peppers into small prisms;
Heat the oil. When frying the chicken gizzard, water will come out and fry the chicken gizzard until it is dry. Pour in the wild pepper, the water in the wild pepper can also be poured in, so that it is more sour and spicy;
After frying again, add red peppers, stir fry until the red peppers are broken, add coriander, add an appropriate amount of salt, sesame oil, add an appropriate amount of thirteen incense and soy sauce, stir fry evenly, and then put it on the pan.
scrambled eggs with chives
Ingredients: 1 small handful of chives, 4 eggs, 1 gram of salt, a little soy sauce
practice:
Wash and soak the leeks for 15 minutes, drain and cut into small pieces.
Crack the eggs into a bowl, add salt and beat with chopsticks, heat the pan, add an appropriate amount of cooking oil, pour in the eggs, and fry slowly on medium and low heat until the bottom coagulates.
Fry well with a shovel, pour in the leeks and stir-fry until soft, add a little soy sauce to taste and serve.
peppered eggplant
Ingredients: 1 round eggplant, 2 peppers, 3 shallots, 1 piece of ginger, 3 cloves of garlic, 5 pieces of coriander, 10 peppercorns, 5 grams of salt, 6 grams of soy sauce, 4 ml of rice wine
practice:
Wash the eggplant and cut into strips, soak in light salt water for 10 minutes;
Mince the onion, ginger and garlic, cut the green pepper into strips, separate the coriander stems and leaves, and separate the minced garlic on both sides;
Put the peppercorns in the cold oil, fry them to get the fragrance and remove them, add onion ginger minced garlic and fry until fragrant;
Add eggplant, add appropriate amount of salt during frying, fry until eggplant becomes soft, add a small amount of rice wine, add a little boiling water, cover and simmer for a while;
Add shredded green peppers and coriander stalks, stir fry until they are broken, add a little soy sauce to taste, and finally add coriander leaves and another part of minced garlic, stir well and cook.
Pickled Chicken
Ingredients: Chicken, 100g sauerkraut, 15ml dark soy sauce, 45ml light soy sauce, 25ml rice wine, a little ginger, a little spring onion, 4 star anise, 1 dried chili, a little rock sugar
practice
Wash the chicken and cut the sauerkraut into pieces; cut the chicken into pieces and wash it;
Pour oil in a hot pan and add ginger and star anise to saute until fragrant, then add chicken and stir-fry until discolored, pour in rice wine;
Add light soy sauce and dark soy sauce and stir fry the sauce; then add dry chili and rock sugar;
Add boiling water, cover with high heat and bring to a boil, turn to low heat and cook until cooked through;
Then turn to high heat, add sauerkraut to collect juice, and sprinkle chopped green onion.
Lamb Soup
Ingredients: haggis, onion, ginger, garlic, salt, chicken essence, pepper, aniseed, cinnamon, cooking wine, soy sauce, vinegar, minced coriander
practice:
Chop the onion, ginger and garlic for later use.
Add water to the pot, wash the purchased offal, put it in the water and boil it for 1 minute after the water boils.
Remove and change the water, put in the offal, add appropriate amount of onion, ginger, garlic, pepper, turn to low heat and simmer for 50-60 minutes after the water boils.
Add 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, and appropriate amount of salt. After 5 minutes, add 2 tablespoons of vinegar, chicken essence, and parsley.
Chestnut lotus root soup
Ingredients: 750g lotus root, 20 chestnuts, 1/3 cup raisins
practice:
Wash the surface of the lotus root, scrape off the skin with the back of a knife, cut into slices of 0 to 5 cm, and cut off the lotus root. The chestnuts are peeled and peeled for later use.
Put lotus root, chestnuts and water in a pot, put it on the stove and heat it to a boil, then change to medium heat and cook for 40 minutes.
Add the raisins, cook for 5 minutes, and then add the seasoning.
Carrot Shrimp Cake
Practice: 1. Peel off the shell of the fresh prawn, and cut a knife on the back of the prawn to remove the prawn line. Mince the peeled shrimp into a mashed shrimp shape and put them in a bowl after mincing.
Grate the washed carrots into filaments and chop them. Pour the finely minced carrots into the mashed shrimp, add a small amount of chopped green onion, add half a spoonful of cooking wine, a small amount of salt and black pepper, and stir with chopsticks in one direction until it becomes glued.
Pour a little oil into the pot and heat it up, use a spoon to scoop a lump of shrimp paste into the pot. Dip the bottom of the spoon in oil and press the shrimp paste into small round cakes, fry over low heat until both sides are golden brown, then remove and control the oil.
Kimchi soup
Ingredients: Kimchi, pork belly, garlic, ginger, daikon, onion, tofu, kelp, pepper, salt, sake, sesame oil, green onion
practice:
kimchi, pork belly, garlic, ginger, white radish, onion, tofu
Marinate the cut pork belly with garlic, ginger and sake for a while
Put the onion and white radish into the water to boil, then add the kelp and cook for 10 minutes
Take out the boiled onion, white radish and kelp from the pot, leaving only the boiled water as the soup base
Put a little sesame oil in the wok, then add the marinated pork belly and stir fry twice, and fry the oil in the pork belly
At this time, put the chopped kimchi into the pot, stir fry together until almost cooked, and then put it in the soup base that was just boiled.
When the soup boils, add the chopped tofu and green onions to the pot, and then add pepper and salt to taste and serve.
Fried Dried Tofu with Leek Flowers
Ingredients: 100 grams of chive flowers, appropriate amount of dried tofu, 2 cloves of garlic, 2 grams of salt, 2 grams of sugar, 3 tablespoons of chopped peppers, appropriate amount of minced meat, 2 slices of ginger, 1 tablespoon of sesame oil, 2 tablespoons of soy sauce
practice:
Wash leek flowers and sliced dried tofu;
Heat the oil to 80%, add sliced garlic, shredded ginger, chopped pepper and fry until fragrant, add meat filling, cooking wine, sugar, soy sauce and fry for 1 minute, add dried tofu and fry for 5 minutes, add chives and fry for 2 minutes, add oyster sauce mix well;
Add sesame oil and salt and mix well.
Toothpick Bean Curd Roll
Ingredients: 1 piece of tofu skin; half an onion; appropriate amount of red/green pepper; 1 teaspoon peppercorns; 2-3 shallots; salt; a little salt and pepper powder; a little sugar; 1 teaspoon soy sauce; a little cumin powder;
practice
Wash and mince the onions; remove the stems, seeds, and dice the red/green peppers for later use; mince the shallots for later use; soak the bean skins in hot salt water for a while to remove the beany smell;
Control the moisture of the bean skin, cut it into small cubes, roll it into a tube and string it with a toothpick; take out the oil pan, fry the bean skin with 60% hot oil until it is crispy and golden brown, remove it for oil control and set aside;
Heat the wok, add a little oil, put in the peppercorns, stir them out, remove and throw away, chop the diced onions and red/green peppers into the pot, stir fry over medium and low heat; add the fried beans Stir fry in a pan under the skin, add a little sugar, salt and pepper, 1 teaspoon of soy sauce and stir well. Sprinkle chopped green onion, fried sesame seeds and a little cumin powder before serving.
Spicy Crispy Tofu
Practice 1. Cut crispy tofu into diamond-shaped pieces and blanch them in water for later use; cut green and red pepper into diamond-shaped pieces, slice pork belly, and slice ginger and garlic;
Put oil in the pot. After the oil is hot, add the pork belly slices and stir-fry until the oil comes out. Add the ginger and garlic and fry until fragrant. Add the bean paste and fry until the red oil comes out;
Pour in the green and red pepper flakes, stir fry; pour in the crispy tofu and stir well, add an appropriate amount of salt, a little dark soy sauce, sugar, and stir well;
Cover the pot, simmer the whole pot of vegetables until the tofu is tasty, add a little pepper to enhance the taste.
Lotus Seed and Purple Rice Porridge
Ingredients: appropriate amount of purple rice, rice, brown rice, appropriate amount of dried lotus seeds
practice:
Wash the dried lotus seeds, soak them in water for 2 hours, and then remove the lotus hearts.
Wash the purple rice, rice and brown rice clean and soak in water for 2 hours.
Add enough water to the pot. After boiling, add purple rice, rice and brown rice. After the water is boiled again, turn to low heat and simmer for about 45 minutes until the rice grains are soft and rotten. Add lotus seeds, continue to cook for 10 minutes and turn off the heat.
Chopped Pepper Taro
Practice: 1. Wash the surface of the taro, put the skin into the pot and steam it;
Let the steamed taro cool, peel off the skin, and cut into hob pieces;
Heat the pot with a little oil, add the chopped pepper sauce and stir-fry until fragrant, add the taro and stir-fry together;
Add light soy sauce and water and heat on low heat to taste;
Garnish with a little chopped parsley after serving.
Fried Pork with Lettuce
Ingredients: lettuce, meat, salt, oil, ginger, cooking wine, soy sauce, dried chili
practice:
Slice the lettuce, marinate with salt for 3 minutes, rinse well, and slice the meat.
Heat the oil in the pot, add the ginger slices, pour in the meat slices and stir fry them until they turn white.
Add cooking wine and soy sauce and continue to stir fry for 1 minute.
Pour in the lettuce, add some small dried peppers, add salt, and stir fry for 2 minutes on high heat.
Sweet and sour pork ribs
Ingredients: 2 ribs cut into pieces (ribs), half a green onion, 2 slices of ginger, sesame sprinkles, a little chopped green onion, 1 teaspoon of soy sauce, 1 tablespoon of white sugar, a little balsamic vinegar, 2 tablespoons of cooking wine
practice:
1. Wash the ribs, marinate overnight with soy sauce, cooking wine and ginger
2. Add some starch to the ribs, and fry them in a frying pan until they are browned on both sides
3. Add some starch to the ribs, and fry them in a frying pan until they are browned on both sides
4. Add the ribs, add balsamic vinegar, soy sauce, sugar, cooking wine, and a little water to boil to taste, the amount of water is not much, adjust the taste of the sweet and sour sauce, continue to cook for 10 minutes, and then collect the thick juice
5. Garnish with white sesame seeds and green onion after serving
Carrot Fried Meat
Practice: 1. Pork and carrots, cut into 5 cm filaments; shredded ginger, sliced green onions, and sliced garlic; marinated chicken with salt, monosodium glutamate, and soda powder for half an hour;
Heat oil in the pot, fry the pork for 8 minutes and pick it up;
Heat the oil, add salt, onion, garlic, and oil, stir well, add pork and carrots and fry together. Finally, add umami dew, wine, Taibai powder water, and water to thicken, stir well and serve on a plate.
Stir-fried Pig Ears with Chili
Ingredients: 1 sharp pepper, 2 pig ears, 1 red pepper, 1/2 teaspoon salt, 1 piece ginger, 2 cloves garlic, 1 star anise, 1/2 teaspoon Chinese pepper, 1 segment cinnamon, 1 bay leaf, 1/2 tsp fennel seeds, 1 tbsp vegetable oil
practice
Prepare the aniseed for braised pig ears: star anise, cinnamon, fennel, fragrant leaves, pepper, etc., put the small aniseed into the seasoning steel ball;
Put the cleaned pig ears in a pot of cold water, add seasoning steel balls, ginger slices, cooking wine, dark soy sauce and salt, etc., boil over high heat, turn to low heat, and cook for 40 minutes;
Cut the marinated pig ears into small strips, then prepare shredded green and red peppers and smashed garlic cloves, heat a little vegetable oil in the pot, add green and red peppers and garlic cloves and stir fry;
After the green peppers are slightly soft, add the pig ear strips, then add some cooking wine, salt and pepper and stir-fry evenly, then put them on a plate.
Tofu Braised Zucchini
Ingredients: Zucchini, Tofu, Onion, Ginger, Garlic, Salt, Sugar, Soy Sauce, Oyster Sauce
practice:
Cut the zucchini and tofu into pieces, and mince the onion, ginger and garlic.
Boil water in a pot, put salt to boil, add tofu and blanch for 3 minutes.
Heat the pan with cold oil, add ginger and garlic to fry until fragrant, and add tofu.
Add appropriate amount of water and add salt, sugar, soy sauce and oyster sauce.
Put in the zucchini and cook until delicious, sprinkle with chopped green onion, and serve.
Chanterelle Gluten Chicken
Materials: 500 grams of chicken, 200 grams of gluten, 50 grams of dried tea tree mushrooms, 100 grams of chanterelles, and 150 grams of chicken blood. Salt, monosodium glutamate, chicken essence, pepper, fresh soup, rattan pepper oil, and chicken oil.
practice:
Cut the rooster chicken into small pieces and the chicken blood into large pieces, set aside.
Soak dried tea tree mushrooms and cut them into segments about 3 cm long; wash the chanterelles and set aside.
Heat the chicken oil in the pot, stir-fry the chicken pieces until the steam is dry, then add the tea tree mushrooms and fry until fragrant, then add the fresh soup and bring to a boil over high heat, then add the chanterelles and simmer for an hour.
After one hour, add chicken blood clots and gluten to cook for a while, then add salt, monosodium glutamate, chicken essence, and pepper to adjust the taste. Finally, pour in a little rattan pepper oil to serve.
Chopped Pepper Cabbage
Ingredients: 1/2 cabbage; 2 cloves of garlic, minced; 1 tablespoon of homemade fruity chopped pepper; 1 tablespoon of hot water; 2 grams of salt; 1 gram of chicken essence;
practice:
Divide the cabbage into pieces, soak them in baking soda water for about 10 minutes, and rinse them with running water.
Remove and drain the water.
Tear by hand into slightly larger pieces of uniform size.
Heat oil in a pot, add minced garlic and chopped peppers and saute until fragrant.
Put in the torn cabbage slices, and quickly turn up and down on high heat.
Pour 1 tablespoon of water along the side of the pot, add salt and stir well over high heat, turn off the heat and add chicken essence and mix well
Jellyfish head mixed with cucumber
Ingredients: jellyfish head, cucumber, garlic, millet pepper, salt, soy sauce, balsamic vinegar, sesame oil, chicken essence
practice:
Blanch the soaked jellyfish in boiling water for 2 minutes, remove and drain, and cut into appropriate size;
Mash the cucumber with the back of the knife, and then cut it into slices diagonally; cut the millet pepper into small circles; mince the garlic;
Put the jellyfish head, cucumber, millet pepper, minced garlic in a large container, add salt, soy sauce, balsamic vinegar, sesame oil, chicken essence and mix well.
Mustard Duck Feet
Ingredients: duck feet, dried chili peppers, salt, sugar, monosodium glutamate, scallions, yellow mustard sauce, green mustard sauce, Kraft sauce, soy sauce
practice:
Wash the duck feet, cut them into two pieces, blanch them in a pot of boiling water and remove them;
Dried peppers are cut into pieces;
Pour oil into the wok and heat it up, put the shallots and sauté until fragrant, drain the shallot oil and set aside;
Put the yellow mustard sauce, green mustard sauce, kraft sauce, soy sauce, salt, sugar, monosodium glutamate in a bowl and mix well, add the duck feet and mix well, pour in the scallion oil and mix briefly, and finally sprinkle some dried red pepper powder. Can.
Grilled tofu with garlic sprouts
Ingredients: tomatoes, brined tofu, garlic sprouts, garlic, tomato sauce, salt, soy sauce
practice:
Cut the tofu into thin slices, fry it in the oil pan until golden on both sides, take out the knife; sauté minced garlic in the oil pan, add the ripe tomatoes and stir-fry the red oil out of the soup; add the fried tofu, add two tablespoons of tomatoes sauce, add a little hot water, season with salt and soy sauce;
Simmer on low heat to make it delicious; sprinkle garlic sprouts (scallion) before serving.
Dried Eggplant and Beans
Ingredients: 200g eggplant, 200g beans, 3 dried peppers, 2 tablespoons vegetarian oyster sauce, 1 tablespoon soy sauce
practice:
Remove the old tendons of the beans, wash them, and cut them into small pieces; wash the eggplants and cut them into pieces as long as the beans.
Cut the dried chili into small pieces.
Heat oil in a pot, fry the eggplants until they are broken, remove and drain the oil.
Add in the beans and deep-fry until the skin is folded, remove and drain the oil.
Heat the oil in the wok again, first add the peppers, stir-fry until the spicy taste, then add the beans and eggplants.
Add vegetarian oyster sauce, soy sauce, a little water, simmer for a while, and finally add a little salt to taste.
Spicy Scallop Ding
Ingredients: small scallops, celery, green and red peppers, bread crumbs, fried peanuts, dried peppers, pepper, spicy sauce, garlic powder, ginger and spring onion water, salt, monosodium glutamate, chicken essence, pepper, sesame oil, pepper oil
practice:
Remove the meat from the small scallops, wash them, dice them, add ginger, onion water, salt and pepper to marinate for 15 minutes.
Stick the diced scallops with garlic powder, coat with bread crumbs, deep-fry in oil until golden brown, remove and drain.
Leave the oil at the bottom of the pot, add the dried chili section and Chinese pepper to saute until fragrant, then add the celery section and the spicy sauce and stir well.
Add salt, monosodium glutamate, chicken essence, sesame oil and pepper oil to season with scallops and green and red peppers. Sprinkle with fried peanuts.
Braised Chicken Wings with Lotus Root
Ingredients: 100 grams of pickled lotus root, 6 chicken wings, 1 tablespoon of cooking wine, 1 tablespoon of yellow lantern chili sauce, 5 cloves of minced garlic, 2 millet peppers, 1 shallot, 1 teaspoon of white pepper, 1 teaspoon of sugar, 1 salt small spoon
practice:
Wash the chicken wings, cut them in half, put them in a pot with cold water, add 1 tablespoon of cooking wine, boil over high heat, blanch for 3 minutes, remove and drain for later use;
The lotus root is ready, the garlic minced, the yellow lantern chili sauce is ready, the millet, pepper and chives are cut into small pieces;
Heat oil in a pan, add minced garlic and yellow lantern chili sauce to fry the fragrant butter, add chicken wings and stir fry for a while;
Add lotus root strips, water, sugar and white pepper to boil, turn to low heat and simmer for 20 minutes;
Open the lid and add salt to add a little juice. Serve on a plate and sprinkle with millet pepper and chopped green onion.
Osmanthus Yam
Practice: 1. After peeling the yam, cut it into slices with an oblique knife at a 45-degree angle, and then soak it in water with white vinegar;
Rinse the wolfberry and soak it in warm water to soften;
Put an appropriate amount of water in the pot, add the yam, boil the water for 3-4 minutes and blanch until it is broken, then pick it up and soak it in cold boiling water, the purpose is to make the taste crisp;
Arrange the yam in the shape of a flower on the plate;
Take a small amount of boiled yam soup, add rock sugar and boil over low heat until the syrup thickens slightly, add osmanthus syrup, and then turn off the heat;
Finally, pour the sweet-scented osmanthus honey juice on top of the yam, and decorate with wolfberry.
Fried tomato puree
Ingredients: 2 eggplants, 1 sharp pepper, 3 or 4 shiitake mushrooms, 1 piece ginger, 1/2 tsp salt, 1/2 tsp sugar, 2 tsp soy sauce
practice:
Wash the eggplants, remove the stems, cut them into thick slices, put them in a steamer with boiling water, cover and steam for 10 minutes, take them out and let them cool slightly;
Mince the ginger, remove the stalks of the peppers, remove the seeds and dice, and remove the stalks and dice the shiitake mushrooms; chop the non-hot steamed eggplants with a knife and set aside;
Heat a pan with a little oil, first add 1 tablespoon of minced ginger and saute until fragrant, then add diced mushrooms and stir-fry until soft, then add in diced peppers and stir-fry, continue to add eggplant puree, add salt, sugar, soy sauce to taste and stir-fry evenly That's it.
Spicy saliva chicken
Practice: 1. Put cold water in the pot, add onion, ginger slices and pepper, then add pipa legs, bring to a boil, turn to medium heat and cook for 10 minutes, then turn off the heat and simmer for about 8 minutes.
After the chicken thighs are simmered, take them out and put them in ice water to cool down completely.
After cooling, drain the water, tear the chicken into small pieces and put them on a plate.
Cut the millet pepper, coriander, ginger, garlic and chives into pieces; crush the cooked peanuts into coarse pieces for later use.
Put Sichuan pepper oil, chili oil, sesame oil, light soy sauce, balsamic vinegar, white sugar, minced ginger, minced garlic, chopped green onion, minced coriander, and millet pepper into a bowl, and mix well to make a sauce.
Pour the sauce over the chicken, then sprinkle with cooked white sesame seeds and chopped peanuts.