Organize 35 recommended dishes, delicious and delicious, delicious and appetizing, the family eats 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!
steamed cod
Ingredients Frozen cod fillet 300g\Steamed fish soy sauce 15ml
5g shredded ginger\ 1 scallion white onion\ appropriate amount of chives
Green pepper 2g\Red pepper 2g\Yellow pepper 2g
Cooking wine 20ml\white pepper 2g\olive oil 20ml\salt 3g
Practice 1. After the cod fillets are thawed at room temperature, scrape off the scales with a knife, wash and drain, add cooking wine, white pepper, and salt.
Grab it with your hands and marinate for 20 minutes. You can turn the cod in the middle to make it easier to taste on both sides.
Cut the shallots into white sections, and divide each section into two; cut the shallots into small sections and shred the shallot leaves; at the same time, prepare shredded ginger and shredded red, yellow and green vegetables and peppers.
Take a disk and place the scallions on the bottom.
Place the marinated cod fillets on the shallots, and add the shallots and shallots on the cod fillets.
Boil the water in the steamer over high heat, put the fish pieces into the pot, steam for 10 minutes, turn off the heat, do not lift the lid, and simmer for 3 minutes.
Take out the steamed cod fillets, discard all the onion and ginger together with the steamed fish soup, and pour over the steamed fish soy sauce.
Top with red, yellow and green vegetables and shredded peppers, and shredded shallot leaves.
Put an appropriate amount of olive oil in a frying spoon, heat the oil on low heat until it emits a little smoke, and quickly pour it on the shredded green onion and shredded vegetable pepper.
Spicy Boiled Fish with Pickled Cabbage
Preliminary processing: 1 horn fish (about 750 grams in weight), slaughtered and cleaned, put a knife on both sides, add 5 grams of salt, 10 grams of cooking wine, scallions, and ginger slices, marinate for a while.
Cooking treatment: 1. Take the marinated horn fish and beat the raw powder (about 50 grams), when the salad oil in the pot is heated to 60-70%, carry the fish tail, put the fish body in the salad oil, and immerse it in low heat Fry until golden in color, remove and control oil.
- Leave the base oil in the pot, when it is 50% hot, add 50 grams of Northeast sour cabbage shredded, 30 grams of Hainan yellow lantern chili sauce and stir-fry until it tastes sour and spicy, pour in 300 grams of fish soup and bring to a boil, add salt 6 grams, 5 grams of chicken powder, 15 grams of soft white sugar, 10 grams of balsamic vinegar, and 6 small limes in two to taste, add the fish, cook for 2-3 minutes on medium heat, and put them in a container.
Beef brisket in sour soup
Ingredients: beef brisket, tomatoes, tomato sauce, scallion white, ginger, oyster sauce, cooking wine, salt, light soy sauce, dark soy sauce, vinegar, sugar, star anise, cinnamon, boiling water
Practice 1. After washing the tomatoes, lightly cut a cross-shaped knife on the surface, blanch in boiling water until the surface skin is rolled up, peeled, and crushed in a container;
After the brisket is cut into small pieces, blanch in boiling water until discolored, skim off the foam, and remove it for later use;
Pour the brisket, onion, ginger, oyster sauce, cooking wine, soy sauce, dark soy sauce, vinegar, sugar, star anise, cinnamon and a small bowl of boiling water into the electric pressure cooker, stir well and press for 30 minutes;
After the wok is heated, add a little oil, pour in the pressed tomato sauce and fry until sandy, add the tomato sauce and continue to fry;
Remove the onion, ginger, star anise and cinnamon from the braised beef brisket in the pressure cooker, pour all the beef brisket and soup into the pot, mix with tomato sauce, and add salt;
After the ingredients in the pot are boiling, pour all the ingredients into the casserole, simmer on low heat for 40 minutes, and add a little coriander when eating.
Pan-Fried Lotus Root Meatloaf
Ingredients: 2 lotus roots; 250g pork; 2 egg whites; appropriate amount of starch; ★one teaspoon of salt; ★appropriate amount of soy sauce; ★ appropriate amount of pepper; ★ appropriate amount of sugar; ★ appropriate amount of five-spice powder;
practice
Wash and cut the pork lotus root into large pieces, throw them into the food processor and blend them into pieces. (Do not stir the lotus root too much, leave some texture)
Add a little water to the minced pork, the egg whites of two eggs, and start to grab the pork evenly with your hands.
Add chopped lotus root to pork, then add seasoning with ★ and mix well.
Add some starch. Use chopsticks or a spoon to stir the ground meat in a clockwise direction until the ground meat is gummy.
Heat a pan, put oil (not too much oil), shape the meat patties before the oil is heated, put them in, and fry them on low heat.
Fry the patties until they can be loosened with a spatula, flip over, and fry until golden brown on both sides.
Fried pork chops with water chestnuts
Ingredients: water chestnut, pork tenderloin, peas (cooked), millet pepper, salt, cooking wine, soy sauce, starch
practice:
Cut the tenderloin into thin slices, add starch, soy sauce and cooking wine to marinate for ten minutes, peel the water chestnut, wash and slice.
The cooked peas are ready, and the millet peppers are cut into small circles.
Heat oil in a wok, add sliced meat and fry until discolored, add water chestnuts and peas and stir fry until broken.
Add millet pepper and salt and stir fry evenly.
Salad with Purple Cabbage
Materials: purple cabbage, refined salt, seasoning powder, white vinegar, coriander
practice:
Peel off the old skin of the purple cabbage and shred it.
Put the cut purple cabbage into a clean container, sprinkle a little salt, mix well and marinate for 10 minutes.
Take a clean small bowl, pour in a tablespoon of white vinegar, sprinkle with seasoning powder and stir well to make a soup.
Put the pickled purple cabbage in clean water, add the soup, and mix well with the coriander.
If you like spicy taste, you can pour another spoonful of chili oil. After mixing well, the sweet and sour taste will come out.
Duck blood vermicelli soup
Oil tofu, duck blood, duck gizzards, duck liver, duck intestines, these inconspicuous "spare parts" are also very delicious under the infiltration of old duck soup that has been boiled for several hours.
raw material:
100 grams of duck intestines, 1 handful of vermicelli, 50 grams of oily tofu, 200 grams of duck blood, 2 duck gizzards, appropriate amount of onion, appropriate amount of ginger, appropriate amount of coriander, 1 bowl of broth, appropriate amount of balsamic vinegar, appropriate amount of pepper, appropriate amount of soy sauce, salad Appropriate amount of oil
practice:
First cut the duck blood into 1.5 cm pieces, soak them in salt water for a while; cut the duck gizzards with a knife, and scrape the fat inside the duck intestines, add an appropriate amount of salt, rub and wash them, put them in water to scald, and roll the duck intestines Take it out right away
Put oil in the pot, sauté the shallots and shredded ginger until fragrant, add a bowl of broth to boil, put the duck gizzard in first
Then add the soaked vermicelli, small oily tofu
After boiling, put the hot duck intestines in
Duck blood is very easy to cook. Put it into a boil for 2 minutes, then turn off the heat and put it in a soup bowl. Add salt, soy sauce, balsamic vinegar, coriander, pepper, and chili oil.
Baked lotus root with ginger
This dish is based on the ingredient - fenugreek. In terms of production, Liu Changlun ingeniously covered it with a layer of fragrant ginger paste and baked it together. The finished dish is fragrant with ginger, and the lotus root powder is glutinous, and the more you eat it, the more fragrant it is.
Batch prefab:
Cut 2 jins of dried shallots into pieces; 4 jins of ginger, peeled and cut into pieces, put them in the basin together with the dried shallots, mix in an appropriate amount of salt, monosodium glutamate, and chicken juice, and stir in the salad oil that is 70% hot. 3 catties, mix well and serve as ginger paste.
Peel the old lotus root, change it into a hob block, pour it into a pressure cooker, add broth, southern milk, dark soy sauce, light soy sauce, salt, monosodium glutamate, star anise, press after SAIC for 25 minutes, remove and set aside.
Step-by-step process:
Put the clay pot on the fire, heat the salad oil, add 80 grams of garlic, 40 grams of chopped shallots and fry until fragrant, add 450 grams of lotus root pieces, cover with 80 grams of mixed ginger, cover with a small fire and bake for 4 minutes, sprinkle with chopped green onion and serve.
Egg Skin Shaomai
Ingredients: 2 eggs, salt, sugar, 1/2 teaspoon dry starch, 1 teaspoon water, 100g shrimp, 20 fatty pork, 3 water chestnuts, 1 large fresh mushroom, chicken essence, pepper powder, 1 teaspoon sesame oil , 2 teaspoons of soy sauce, Gorgon juice
practice:
Chop the shrimps and fat into a large bowl, add a little cooking wine, and stir repeatedly in the same direction until it becomes strong; wash the water chestnuts, peel them, chop them, wash the mushrooms, remove the stems, chop them, and add them together with the seasonings In the meat filling, stir in the same direction to form the filling.
Beat the eggs, take out a tablespoon for another use, add a little salt, sugar, dry starch and 1 teaspoon of water, stir well.
Add oil to the wok, fry the egg mixture into 6 small egg skins over low heat, find a small bowl and place it on the egg skin, and use a knife to cut out round egg skins.
Spread egg liquid around the egg skin, wrap a proper amount of filling, wrap it into siomai, and expose the filling.
Put it into the steaming tray greased in advance, and steam for 5 minutes on high heat after the steamer is turned on.
Add hot water to a small pot. After boiling, add water starch in a small amount and several times, hook it into a glass gravy, and pour it on the steamed siomai.
spicy beef
Practice: 1. Put the beef rib in a cold water pot with ginger, onion and cooking wine, heat it to remove the blood, remove it and cut it into small pieces.
- Heat the cooked vegetable oil in the pot, add the dried chili section, Chinese prickly ash, ginger slices, scallion section, spices and watercress, stir-fry well, add the beef cubes and stir-fry for a while, cook the cooking wine and add the fresh soup to boil, out Pour the pot into a large casserole, then add salt, monosodium glutamate, chicken essence and white sugar, cook on low heat until mature, add white radish pieces and cook until cooked, then remove from heat and set aside.
Glutinous rice and bean paste
Ingredients: 500 grams of glutinous rice, 20 grams of sugar, 200 grams of red bean paste, a little pumpkin seeds
practice:
Soak the glutinous rice for more than 4 hours in advance, add a little water and cook it;
Stir in a tablespoon of sugar while it is still hot, mix well;
Prepare the required glutinous rice and bean paste filling;
Take about 100 grams of glutinous rice on the plastic wrap and flatten it;
Put the bean paste filling in the middle, roll it up, and put some vertical fruits on the surface to decorate.
Spinach with Sesame
Ingredients : a handful of spinach, appropriate amount of sesame oil, appropriate amount of salt, and appropriate amount of white sesame seeds.
practice:
Boil water in the pot, cover the pot, after the water boils, add spinach and scald until cooked. After the spinach is scalded, put it into cold boiling water and let it cool down. Take it out from the cold boiling water and squeeze out the water.
Then cut the spinach into pieces, put them into a bowl after cutting, add a little sesame oil, add an appropriate amount of salt to taste, stir well, sprinkle with cooked white sesame seeds, and stir well. Pour into a bowl and compact, take a plate, turn the bowl upside down, and pour out the spinach.
Minced Pork Fried Green Peppers
Ingredients: 3 peppers, 200 grams of pork filling, 2 grams of salt, 3 tablespoons of oyster sauce, appropriate amount of cooking oil
practice:
Wash the peppers and cut them into small pieces; prepare the minced meat and chopped green onions.
Put cooking oil in the pot, heat it, add chopped green onion and stir-fry until fragrant, pour in the minced meat and stir fry evenly to force out the fat in the minced meat.
Pour in the chili sections and stir-fry evenly, add salt and oyster sauce and stir-fry until the chili becomes soft and the juice comes out.
Chili Bitter Gourd Stir-Fry
Practice: 1. Deseeded and sliced bitter gourd, shredded meat and peppers;
Heat the oil in a pan, pour in the shredded pork, and fry until discolored;
Add shredded red pepper and bitter gourd and stir well;
Drizzle with soy sauce, add some salt to taste, put some water to boil, add monosodium glutamate, stir well and put on a plate.
Shrimp and Egg Dumplings
Ingredients: 2 eggs, 2 taels of river shrimp, appropriate amount of minced meat, appropriate amount of shallot, appropriate amount of salt, appropriate amount of wine, 1 egg white, appropriate amount of carrot
practice:
Add the egg white to the shrimp and mash it into a puree;
Add minced meat, shallots, carrots, put a little salt, wine, mash well, and then turn clockwise to make the shrimp paste tough;
Beat the egg liquid well, open the oil pan, spread the egg liquid in the frying pan, add the shrimp when the egg on top has not solidified, then fold the egg in half into a half-moon shape, turn it over and fry it for a while and then take it out for use, you can steam it for a while Eat it or put it in soup.
Stir-fried Beef with Pepper Leaves
Practice: 1. Clean the beef, cut it into thin slices, add starch, salt, soy sauce, dark soy sauce, stir well, marinate for 15 minutes to make the beef delicious.
Soak the prickly ash leaves in salt water for a while, then wash them clean and control the moisture.
Add oil in the pot and sauté the onion, ginger and garlic until fragrant, pour in the beef slices, and stir-fry until the beef changes color and is broken.
Add the dried Chinese prickly ash leaves and cut red peppers, stir fry for half a minute on high heat, add salt, soy sauce, a little sugar, stir fry evenly, and you can serve.
Plum radish
Ingredients: white radish, salt, sugar, plum, garlic slices, dried chili, yellow rock sugar, light soy sauce, dark soy sauce, mature vinegar - appropriate amount
practice:
Wash the white radish, without peeling, cut into long strips.
Marinate the cut white radish strips with salt for about 30 minutes, and pour out the oozing water.
In the same way, marinate with white sugar twice, that is, salt marinating - pouring water - sugar marinating - pouring water - white sugar marinating - pouring water, for a total of about 90 minutes.
Pour water into the pot, add the plum, garlic slices, and dried chili sections. After the fire is boiled, add the yellow rock sugar, and then pour in an appropriate amount of light soy sauce and a little dark soy sauce. After it boils, turn off the heat and keep it quiet. Let cool and pour in vinegar.
Put the white radish strips into the container, pour in the sauce, the sauce should cover the white radish strips, put it in the refrigerator and marinate for 1-2 days.
casserole baby dish
Ingredients: baby cabbage, marinated pork belly with skin, ginger slices, garlic slices, chicken oil, fresh soup
practice:
Take the whole baby cabbage, wash it, cook it in a pot of boiling water, remove it, and then cut off the roots (this is to facilitate the pecking of the vegetables). The marinated pork belly with skin is cut into small strips.
Take the casserole and heat it up, put an appropriate amount of chicken oil, ginger slices, and garlic slices to fry until fragrant. After mixing it into the salty and umami soup, add the baby cabbage and braised pork belly strips. Cover the pot and cook until When piping hot, remove the lid and sprinkle with chopped green onion and serve.
Sweet and Sour Mushroom Strips
Materials: 400 grams of shiitake mushrooms, appropriate amount of flour, tomato sauce, oyster sauce, sugar, cooking oil, salt, starch water
practice:
Remove the stems of 400 grams of shiitake mushrooms, wash them, put them in clean water, add a spoonful of salt and soak them for ten minutes.
Remove and drain the water, then cut the mushrooms into uniform strips, spread them flat on kitchen paper, and filter the water again.
Finally, pour the mushroom strips into the flour, spread with chopsticks, and evenly wrap the flour.
Then put the cooking oil in the pot. After the oil is 60% hot, add the mushroom strips. This step is suitable for using vegetable hedges, which is convenient for oil control and avoids being splashed on oil spots.
For the sauce, I use 5 tablespoons of tomato sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of sugar, and then add an appropriate amount of starch water and mix well.
Put the sauce into the wok. As the temperature rises, the sauce pops up with small bubbles, pour in the fried shiitake mushroom strips, wrap the sauce evenly and serve.
White fungus and bitter gourd
Ingredients: 2 bitter gourds, a small piece of white fungus, a few wolfberries, salt, chicken essence, sesame oil
Method: 1. Wash the bitter gourd, remove the flesh, smash it into filaments, blanch it in boiling water, remove it, and squeeze out the water.
Soak the white fungus in warm water, put it in a pot, boil it, remove the roots, and tear it into small pieces.
Add salt, chicken essence and sesame oil to bitter gourd and stir well. Mix white fungus in the same way.
Shredded bitter gourd, press it into a circle with a cup, buckle it in a plate, and put the white fungus and wolfberry.
Three fresh fish fillets
Material: 250 grams of fish fillet, 30 grams of winter bamboo shoots and mushroom slices. ■ Seasoning ginger slices, green onion, cooking wine, salt, egg white, pepper, monosodium glutamate, water starch, vegetable oil.
Practice: 1. Wash the fish fillets, mix with a little salt, egg white, and water starch to taste.
Heat the vegetable oil in the pot, add the fish fillet and fry until it turns white and slightly yellow. Remove it.
Leave a little oil in a hot pan, sauté shallots and ginger slices until fragrant, add fish slices, mushroom slices, winter bamboo shoots slices, salt, pepper, monosodium glutamate, cooking wine, and a little water, stir fry until cooked, and thicken with starch.
Tea tree mushroom lean meat soup
Ingredients: 250 grams of lean pork, 50 grams of tea tree mushrooms, candied dates, ginger, salt
practice:
Cut the lean pork into cubes with a knife, put it in a pot with cold water, skim off the blood after boiling, and take it out for later use;
After soaking the tea tree mushrooms in water for half an hour, cut off the roots and wash them thoroughly;
After peeling the ginger, pat it flat;
Add an appropriate amount of water to the soup pot and bring to a boil, add pork lean meat, tea tree mushroom, ginger, candied dates, bring to a boil, then turn to medium and low heat and simmer for 45 minutes;
Then add the right amount of salt to taste and serve.
fish liver tip
Ingredients: 300 grams of pork liver, 50 grams of clean water chestnut, 10 grams of soy sauce, 10 grams of cooking wine, 20 grams of salt, 10 grams of monosodium glutamate, 10 grams of sugar, 10 grams of vinegar, 30 grams of wet starch, 20 grams of chopped green onion, 20 grams of garlic, ginger Lei 20 grams, salad oil 50 grams.
practice:
Wash the liver and cut it into willow leaves, add cooking wine, salt and wet starch to sizing. Cut the horseshoe into slices for later use.
Heat the wok, pour in the salad oil, when the temperature rises to 120 ℃, add the pork liver to scatter, pour into a colander and drain the oil.
Leave a small amount of oil in the pot, add chopped green onion, minced garlic, minced ginger and stir until fragrant, add water chestnut slices and stir-fry for a while, add pork skewers, then add soy sauce, cooking wine, monosodium glutamate, white sweet and sour, wet starch to thicken, drizzle oil, and turn the pot The plate is ready to eat.
Oyster Sauce Mushrooms
Materials: king oyster mushroom (general mushrooms are acceptable); red pepper; ginger and onion; oyster sauce; dark soy sauce; salt; sugar; sesame oil;
Practice: 1. After steaming the king oyster mushroom, tear it into small strips, shred the red pepper, and shred the green onion and ginger.
Put a little base oil in a hot pan, after the oil is hot, add shredded onion and ginger to fry until fragrant, add red pepper and fry until it breaks.
Pour in the torn king oyster mushrooms, add oyster sauce, dark soy sauce, salt, sugar, stir fry evenly and drizzle a little sesame oil.
Plum Sweet and Sour Short Ribs
Ingredients: pork ribs, Jiuzhi plum, rock sugar, soft white sugar, rice vinegar, cooking wine, onion, ginger, garlic, aniseed, bay leaves, cinnamon, red yeast rice, salt, cooking oil
Practice: 1. Flatten ginger slices, garlic with a knife, shallots, bay leaves, a little cinnamon, aniseed, Jiuzhihua plum, and sour plum sauce. Soak red yeast rice in warm water for about 20 minutes;
Cooking in cold water is easy to boil the blood foam in the ribs, skim off the blood foam, and remove the ribs;
Start to fry the sugar color. After the pan is hot, add a small amount of oil, which is a small tablespoon, and two tablespoons of white sugar;
Stir fry over medium heat until the sugar completely melts and turns brown;
When the sugar color is bubbling and then turn to small bubbles, add the blanched small ribs and stir fry evenly, so that the ribs are covered with sugar color. Take out the fried pork ribs;
After cleaning the pot, pour in a small amount of base oil, add the aniseed, then add ginger slices, smashed garlic and stir-fry until golden brown, add chives and continue to stir-fry on low heat, then add the spare ribs again. Pour it in and cook the right amount of cooking wine;
Pour boiling water to cover the ribs;
Add cinnamon, bay leaves, and plum;
After coloring the ribs, find a secret leak, pour the red yeast rice soup that has been soaked for a while into the secret leak, and cook with the pork ribs on medium heat for a few minutes;
The red yeast rice will be bad after cooking for a while. After the color is cooked, remove the rice leak;
Add a piece of rock sugar and two tablespoons of white sugar. The ratio of sugar and vinegar is about 1:1, and the sugar is slightly more;
Pour in three tablespoons of rice vinegar, cover the pot and simmer for 20 minutes on low heat;
After 20 minutes, pick out the onion, ginger, garlic and bay leaves that have been boiled in the pot;
Put in the sour plum sauce, add a little salt, and pour 1 tablespoon of vinegar at this time;
After the juice is collected on the fire, it can be served.
Dongpo Eggplant
Ingredients: 50g chicken breast, 1 eggplant, 5 garlic cloves, 1 onion, 1 slice ginger, 1 teaspoon salt, appropriate amount of oil and salt, and appropriate amount of starch.
practice:
1, a long eggplant, a chicken breast, pork can also be used.
Mince the chicken into stuffing, mince the onion, ginger and garlic.
Cut the eggplant into eggplant mounds of equal thickness, and make a flower knife on the cut surface of the eggplant for good taste.
Fry it in a non-stick pan until it turns green.
Put oil in a frying pan, add onion, ginger, minced garlic and saute until fragrant.
6., then put the meat stuffing in, season with salt, and cook with a little water.
7., Pour the fried meat stuffing into a plate, put it in the shape of a cross, put the fried eggplant on top, wrap it in a layer of plastic wrap and steam for 15 minutes.
Put the steamed eggplants on another plate and sprinkle the meat filling on top of each eggplant.
Pour the remaining soup in the pan into the pot, add water and starch to thicken the sauce, and pour the sauce on top.
Oil Sprinkled Enoki Mushrooms
Ingredients: Flammulina velutipes, spicy millet, green onions, soy sauce, sugar, salt, cooking oil;
practice:
Wash the green onion and cut it into chopped green onion. Wash the small red pepper and cut it into chili rings (you can use green pepper if you can't eat spicy food);
Wash the enoki mushrooms, cut off the roots and wash, boil the water in the pot and turn off the heat, blanch the enoki mushrooms in water for one minute, remove and drain the water;
Pour two tablespoons of soy sauce into the bowl, add a little sugar and mix thoroughly. Arrange the drained enoki mushrooms in the bowl and sprinkle with chopped green onion;
Add a small amount of oil, raise it to smoking, turn off the fire, add pepper and shake for five seconds, then pour it on the enoki mushrooms quickly to stimulate the fragrance of chopped green onion, mix well when eating;
Steamed Chicken with Mushrooms
Ingredients: 4 chicken thighs, 8 mushrooms, 2 small red peppers, 3 cloves of garlic, 5 slices of ginger, 5 green onions, 1 spoon of cooking wine, 2 spoons of soy sauce, 1 spoon of oyster sauce, half a spoon of dark soy sauce, appropriate amount of pepper, 1 tablespoon of cornstarch, appropriate amount of salt, appropriate amount of cooking oil;
practice
Remove the bones from the chicken legs, first use a knife to cut the skin and tendons at the thin end of the chicken legs, and then use a knife to cut against the bones from the break, and then slowly peel off the meat and bones with a knife to form a complete piece. of chicken.
Cut the chicken thighs into pieces, add cooking wine, light soy sauce, oyster sauce, dark soy sauce, salt, pepper, ginger and cornstarch.
Stir well, cover with plastic wrap and put it in the box to marinate for at least 30 minutes. Usually, I prepare a meal in advance and marinate for at least 4 hours.
Remove the roots of the shiitake mushrooms and cut them into pieces, slice the ginger and garlic, and cut the red peppers and green onions into sections.
Pour oil into the wok. When the oil is hot, add the onion, ginger, garlic, and red peppers to fry until fragrant. Pour in the marinated chicken pieces and stir fry.
Stir fry until the chicken changes color, add the mushroom pieces and stir fry evenly, add some salt to taste and serve.
Put it into a deep basin, put a few chives on it, put it in a steamer, and steam it for about 20 minutes.
Asparagus with sesame oil
Ingredients: bamboo shoots, garlic, salt, soy sauce, oyster sauce
practice:
Remove the old part of the tail of the bamboo shoots, peel off the young leaves on the tip, and cut into strips.
Add an appropriate amount of water to the pot. After the water is boiled, pour in the bamboo shoots, blanch the water, remove the residual astringency, remove the water and control the water, first put the salt and grab it, let the salt melt and taste.
Add garlic paste, soy sauce, oyster sauce and mix well.
bell pepper shredded potato
Ingredients: three potatoes, a little red and yellow peppers, 1 tablespoon of Jinlan soy sauce, a little salt, appropriate amount of oil
practice:
Cut the potatoes into shreds, wash off the starch with cold water;
Slice the bell peppers and wash the shredded potatoes;
Heat oil in a pot, add shredded potatoes and stir fry until they are broken, add shredded bell peppers and stir fry for a few times;
Add soy sauce and salt and stir fry evenly.
Chives and Jellyfish
Practice: 1. Wash the jellyfish, soak in clean water and change the water several times, remove excess salt, and cut into strips;
Put the chives in a pot of hot water and cook for 2-3 minutes;
Add 1/5 tablespoon of salt, 1/3 tablespoon of chicken essence to taste, drizzle with a little sesame oil and mix well;
Cut the chives into 3 sections and place them in a plate.
Take the jellyfish out of the water, add 1/2 spoon of sugar, and 1/3 spoon of chicken essence to taste;
Pour in 1 tablespoon of rice vinegar, pour in sesame oil and stir well;
Place the jellyfish on the chives and sprinkle with chopped cooked sesame seeds.
Minced Pork Fried Green Peppers
Ingredients: 3 peppers, 200 grams of pork filling, 2 grams of salt, 3 tablespoons of oyster sauce, appropriate amount of cooking oil
practice:
Wash the peppers and cut them into small pieces; prepare the minced meat and chopped green onions.
Put cooking oil in the pot, heat it, add chopped green onion and stir-fry until fragrant, pour in the minced meat and stir fry evenly to force out the fat in the minced meat.
Pour in the chili sections and stir-fry evenly, add salt and oyster sauce and stir-fry until the chili becomes soft and the juice comes out.
Okra Thick Egg Roasted
Ingredients: 4 okra, 3 eggs, appropriate amount of salt, 2 spoons of milk, a small amount of salad oil
practice:
Wash the okra, put it in boiling water and cook until it is green. Remove the head and tail.
Take a bowl and beat eggs, add milk salt and a small amount of oil and mix well.
Take a frying pan and brush a layer of oil, pour half of the egg mixture and turn it around to cover it.
After the eggs are slightly solidified, place okra on one side, use a spatula to start rolling into egg rolls, and fry slightly.
Put the remaining half of the egg liquid and spread it all around, put the egg roll just now and repeat the steps of rolling, and finally fry it.
glutinous rice lotus root
Ingredients 2 lotus root; 1/2 rice bowl of glutinous rice; 8-9 red dates; 45 grams of brown sugar; 1 tablespoon of sweet osmanthus; 15 grams of rock sugar
practice
After washing the glutinous rice, soak it in water for 2-3 hours. Wash the lotus root and remove the skin
Use a knife to cut two or three centimeters off one end of the lotus root and the lotus root, and keep it as a lid. Fill the soaked glutinous rice into the lotus root, while filling, use chopsticks to poke a little firmer
After putting the glutinous rice into the lotus root, cover the lotus root lid and secure the seal with a toothpick.
Prepare the seasoning and red dates for cooking lotus root
Put the fermented glutinous rice root in the pot, pour the water to cover the lotus root, put brown sugar and red dates in it, bring to a boil over high heat, then turn to low heat and cook for half an hour
After half an hour, add rock sugar and simmer on low heat for about a quarter of an hour
The boiled glutinous rice lotus root can be sliced and eaten after it has cooled down for a while. When eating, pour the honey juice mixed with sugar osmanthus and honey on it. It tastes great.
Sweet and sour lotus root
Ingredients lotus root; onion; ginger; flour; egg; water starch; Thai sweet and spicy sauce; ketchup; sugar; salt
Method: Peel the lotus root, rub it into shreds, change the knife and cut into small pieces, and remove the water.
Mince the onion and ginger, beat an egg, add some flour and salt and stir well.
For this kind of dry paste, please compare. The lotus root must be dried a little, otherwise it will be difficult to shape.
A small amount of starch is mixed with a small bowl of thin starch water. Before the dumplings are put into the pot, roll them in the starch water, which can absorb less oil, and the surface of the fried dumplings is smoother (if you are afraid of trouble, you can omit it ^_^)
Heat the oil, take an appropriate amount of batter, roll it into a ball, roll it in the starch water and fry it in the pan.
Don't rush to flip it, turn down the heat after the dumplings are set, and fry slowly until the inner core is cooked through.
All fried and taken out.
Reheat the oil pan, pour all the dumplings in and fry for 30 seconds, the surface will be more crispy.
Remove the oil control.
Lee Kum Kee Thai Sweet Chili Sauce and Heinz Tomato Sauce for Sweet and Sour Sauce
Add a little base oil to the wok, add sweet pepper, tomato sauce, sugar and stir well
When the sauce is thick, add the dumplings and mix well. Turn off the heat.
Yuanzi is sweet and sour, both adults and children like it, and it is also very suitable for bringing lunch.