Organize 39 dishes to share, some dishes and soups are delicious and nutritious, let's learn a few dishes and try them together
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 let's cheer for a wonderful life every day!
Duck Leg Winter Melon Soup
Ingredients: 3 duck legs, 4 wax gourds, appropriate amount of onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt,
Practice 1. Wash the duck legs, cut them into pieces, put them in a pot and cook for 2 minutes, remove and wash off the foam.
Peel the wax gourd, remove the seeds, wash and cut into pieces, slice the ginger, and cut the green onion.
Put the duck pieces into the pot, add an appropriate amount of water, add the shallots and ginger slices to boil, then add cooking wine to remove the fishy smell, turn to low heat and simmer for about 1 hour.
Add winter melon and continue to simmer for 20 minutes, add some salt to taste, sprinkle with coriander or chopped green onion.
Soybean Braised Pork
Ingredients: pork belly, soybeans, ginger, dark soy sauce, light soy sauce, sugar, cooking wine, star anise, peppercorns, bay leaves, salt
Practice: 1. Wash the soybeans and soak them in water for more than 3 hours;
Wash the pork belly and cut it into small pieces;
Heat the oil in a pot, pour in the pork belly, and fry out the oil;
Pour out the excess oil in the pot, add star anise, pepper, ginger, and bay leaves to fry until fragrant;
Put in the pork belly, pour in the old soy sauce and stir-fry to color;
Pour in water until the pork belly is covered, then pour in salt, light soy sauce, and white wine, boil over high heat and cook for 20 minutes;
Put in the soaked soybeans, cook on high heat for 30 minutes, and then collect the juice.
minced garlic lettuce
Material: lettuce, garlic, oil, salt, chicken essence
Practice: 1. After washing the lettuce, control the moisture.
Pat the garlic with the back of the knife, then peel and chop it into pieces.
Heat oil in a wok, add minced garlic and stir fry until fragrant.
Add the lettuce and stir fry for a while, then season with salt and chicken essence.
Pineapple Sweet and Sour Pork
Main ingredients: pineapple (one) egg (appropriate amount) tenderloin (appropriate amount)
Seasoning: cooking wine (appropriate amount) starch (appropriate amount)
practice:
Dice the pineapple and soak it in light salt water for later use.
Wash and cut the tenderloin into pieces, add an egg, a little salt and cooking wine and marinate for 10 minutes.
Then pour the meat pieces into the starch to coat evenly.
Heat the oil in the pot, pour in the meat and fry it.
After the oil in the pot is hot, pour in the tomato sauce boiled with an appropriate amount of water.
When the soup is thick, pour in the fried pork strips and pineapple pieces. Stir fry evenly with high heat.
Out of the pot code plate.
Tips:
- During the production process, it is recommended to cut the meat into smaller pieces, which are easy to taste, and it is also easy to grasp the heat during the frying process. 2. When marinating the meat, add eggs to make the meat more tender. 3. When frying the meat, the heat should be well controlled. The fire is easy to fry and it will affect the taste.
Stew Tips
Ingredients One onion; two cloves of garlic; veal; carrots; potatoes; salt; pepper
practice
Dried Sausage
Material: cooked fat sausage; dry red pepper; green hemp pepper; garlic; celery; peanut; salt; edible oil; cooking wine; starch;
practice:
Wash the celery, cut the peanuts and blanch them with boiling water for 5 minutes, peel off the red coat, then fry them in an oil pan over low heat, drain and let cool. Cut the cooked fat intestine into 1cm pieces with an oblique knife, add a little cooking wine and then add an appropriate amount of starch to ensure that the outer skin of the fat intestine is covered with starch. Pour a proper amount of oil into the pot (don't pour too much, the fat intestines will also produce oil, and the fried oil will have the peculiar smell of fat intestines, generally I don't want it) When the oil temperature is 70% or 80%, put the starch into the pieces one by one deep-fry the fat intestines until the skin is crispy and remove.
Heat the wok and pour oil, add minced garlic and fry until fragrant, add celery and stir fry for a while, then add sesame peppers and dried red peppers, stir-fry over high heat to get a spicy aroma, pour in fried peanuts and fried sausages, add Quickly stir fry a few times with some salt and serve.
Flavored Konjac Tofu
practice:
Slice konjac tofu, cut ginger and garlic randomly, and cut dry red pepper into sections;
Put oil in the pot, add Chinese pepper, cinnamon, star anise, dried chili, and fry on low heat until fragrant;
Sauté the ginger and garlic in the pot, stir fry the konjac tofu in the pot, add a little bean paste, and add a little light soy sauce for coloring and seasoning. Add the celery and stir fry evenly, add water until the konjac tofu is completely covered;
Bring to a boil over high heat, turn to low heat and cook slowly. The soup is reduced to one-third of the height of konjac tofu. Season with salt, a little pepper powder, a little pepper powder, and a little monosodium glutamate;
Lastly, add chopped green onion.
Spinach Salmon Mustard Pile
Prepare ingredients: spinach, carrots, cooked sesame seeds, salmon, tomatoes, sesame oil, green mustard, sesame paste, vinegar, salt, and chicken essence.
Practice steps:
Remove the spinach from the blanched water and let it cool, cut into small pieces into piles (small coup: put a little alkaline noodles when blanching can make the wild vegetables green and make our stomach weakly alkaline and healthy), cut the tomatoes into small cubes, and cut the salmon into strips ;
Mix sesame oil, green mustard, sesame paste, vinegar, salt, and chicken essence into juice, put it in a small bottle, squeeze it next to the pile of wild vegetables at the bottom of the salmon, sprinkle with cooked sesame seeds and tomato diced, and serve immediately.
Mushroom Stuffed Pork
Prepare ingredients: 200g minced pork belly, 6 shiitake mushrooms, 1 egg, salt, sesame oil, soy sauce, cooking wine, sugar, minced green onion, minced parsley, and minced ginger.
Practice steps:
Add cooking wine, sugar, minced ginger, salt, sesame oil, minced coriander, egg white, and starch to the minced pork belly. Stir well. After washing the fresh shiitake mushrooms, remove the stalks, cut the tops of the mushrooms into crosses, smear the shiitake mushrooms with starch, and adjust them well. The stuffing is evenly stuffed into the shiitake mushrooms, dipped in egg yolk;
Pour oil into a non-stick pan, fry the shiitake mushrooms that have been stuffed with meat on low heat, fry until golden brown, turn over and fry, then add oyster sauce and soy sauce and cook with a lid, add sugar and cook on high heat to collect the juice, put on a plate and sprinkle chopped green onion ready to eat
Juice Steak
Prepare ingredients: 500 grams of pork ribs (large ribs), 10 grams of white wine, 10 grams of garlic (white skin), 30 grams of vegetable oil, 10 grams of white sugar, 5 grams of vinegar, 3 grams of five-spice powder, 3 grams of green onions, 5 grams of ginger, 3 grams of salt, 10 grams of tomato juice, 10 grams of soy sauce, 5 grams of starch (peas), and 2 grams of salt.
Practice steps:
Smash the garlic into minced garlic, shred the onion, cut the pork chops into small pieces, mix well with minced garlic, shredded onion, wine, sugar, salt, soy sauce and starch, and marinate for half an hour;
Heat oil in a frying pan, fry the meat until golden brown, add tomato juice, seasoning (concocted with sugar, vinegar, five-spice powder, onion, ginger, and salt) and simmer for 2 to 5 minutes over low heat.
Tomato fresh lotus root orange cup
Prepare the ingredients: cucumbers, tomatoes, lotus root, oranges, black sesame seeds, large almonds, and honey in appropriate amounts.
Practice steps:
Open the tomato with a knife, dig out the pulp inside, turn it into a tomato bowl, peel and dice the lotus root, and soak it in light salt water (the lotus root will easily turn black if it is exposed directly to the air, but it will remain in the light salt water. Snow white) Take it out, scald it in boiling water and remove it;
Cut the oranges into small pieces, make freshly squeezed orange juice with the other half of the oranges, mix the orange diced, lotus root and honey well;
Put the mixed fruit into the tomato cup, pour in fresh orange juice, sprinkle with black sesame seeds, squeeze mayonnaise, cut the cucumber into thin slices and put it on the bottom and serve.
West Toast
Prepare the curtain, Boss Cai
Fry the lunch meat in a pan
Bread to the side
Eggs are broken in a plate
Spread salad dressing or peanut butter on one side of the bread
Put the fried luncheon meat
Put cheese
Add lunch meat
Cover another piece and press down with a knife
Coat all sides with egg liquid and fry them in a pan with less oil
Stir-fried Seafood Mushrooms with Tomatoes
Ingredients: 1 tomato, half a plate of seafood mushrooms, 1 green pepper, 1 egg, 3 cloves of garlic, 1 section of spring onion, appropriate amount of salt, appropriate amount of MSG
practice:
Cut the tomatoes into small pieces, cut the seafood mushrooms into sections, one egg, garlic and spring onions for use; stir-fry the eggs and remove them.
Put in the garlic and saute until fragrant. The shallots are still out of the pot, otherwise the color will not look good.
Fry the tomatoes to make the soup, add an appropriate amount of water, turn down the heat, add the seafood mushrooms and stir fry evenly, cover the pot and simmer for 2 minutes.
Add scrambled eggs, green peppers, scallions, appropriate amount of salt, and monosodium glutamate, stir fry for 30 seconds, and you can cook.
Spicy Pork Ribs
Ingredients: Prepare 500g spare ribs, 1 potato 60g, 2 tablespoons of peanuts, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, tempeh chili sauce, 8 rock sugar, 1 teaspoon of salt, 3 star anise, 1 small piece of cinnamon, 3 bay leaves , 3 dry peppers, cooking wine, onion, ginger, garlic.
Practice: 1. First, wash the spare ribs, put them in a pot, add water, cooking wine, onion and ginger, and blanch them. Remove and set aside.
Then heat oil in a pot, add star anise, cinnamon, and bay leaves to fry over low heat.
Add spare ribs, fry to dryness, add light soy sauce, dark soy sauce and rock sugar to stir fry.
Add boiling water, cover the ribs, bring to a boil, add onion, ginger, garlic, dried chili, cover the pot, and simmer on low heat.
After about 20 minutes of simmering, add the peanuts, cover and simmer.
After simmering for about 10 minutes, add the potatoes cut into rolling pieces, cover and simmer.
After simmering for about 10 minutes, open the lid, simmer with high heat, add salt to season, collect the juice, and burn the ribs for a total of about 40 minutes.
Spicy Braised Pork
Material: 400 grams of pork belly, 75 grams of potato strips, 50 grams of green and red pepper rings, 50 grams of onion, 20 grams of pork ribs sauce, sand tea sauce, claypot sauce, ginger, scallion knots, dried pepper, dried chili festival, chopped green onion, salt, monosodium glutamate, Chicken essence, fresh soup, salad oil
practice:
Cut the pork belly into pieces, put it into the pot and stir until fragrant, add the pork ribs sauce, sand tea sauce and claypot sauce and stir well, mix with fresh soup and add ginger and green onion knots, and then add chicken essence to a small fire After simmering the lampba, pick out the pork belly and fry it in a 60% hot oil pan, remove it and drain the oil for later use. In addition, put the potato strips into a 50% hot oil pan and fry them until cooked, remove them and drain the oil, put them on a plate and put them at the bottom.
Leave the bottom oil in the pot, put in the dried chili festival, dried Chinese peppercorns and onions to fry until fragrant, add the fried braised pork and green and red pepper rings, add salt, monosodium glutamate and chicken essence while frying, and put it in the pot. Serve on a plate with potato chips and sprinkle with chopped green onion at the end.
Vinegar shredded pumpkin
Practice 1. Required ingredients
Cut the ingredients for later use
Soak the pumpkin shreds in water for 2 minutes, remove the water and set aside
Put oil onion, ginger and garlic in the pan and fry until fragrant
Pour in the shredded pumpkin, add salt and seasoning chicken juice and stir fry
Stir fry until softened, add a little chili oil to red pepper and continue to stir fry
Finally, add vinegar and stir-fry for a few times, and then the pot is ready.
Hot and sour soup with white meat slices
Ingredients: pork tenderloin, 1 large piece of vermicelli, 1/2 tomato, 2 large pieces of cabbage, 1 teaspoon of salt, 1 tablespoon of vinegar, 1/4 teaspoon of chicken essence, 2 slices of ginger, 1/2 teaspoon of sesame oil, 1 tablespoon of starch, thirteen spice 1/2 tsp, 1/4 tsp white pepper, 1 egg white, chili (red, sharp, dry)
Practice: 1. Soak the vermicelli in cold water for 10 minutes, slice the tenderloin until finished
Grab the tenderloin evenly with starch and egg white, and cut the side dishes well
Cut all the side dishes, and blanch the meat slices in the pot
Drain the water, dry chili, mince ginger
Boil the water again. After the water is boiled, cut the tomatoes into the pot and add the vermicelli.
Add cabbage leaves, add salt, vinegar, thirteen incense, chicken essence, white pepper
Add sliced white meat, add dried chili and minced ginger
Cook for a while, add sesame oil, and serve
Spicy Boiled Enoki Mushrooms
Ingredients: 400 grams of enoki mushroom; 2 tablespoons of Pixian bean paste; salt; 1 tablespoon of soy sauce; 1 tablespoon of sugar; edible oil; a bowl of water; chopped green onion or parsley
Practice: 1. Cut off the roots of Flammulina velutipes, clean and control the moisture, put an appropriate amount of cooking oil in the pot, heat it, add Pixian bean paste and saute until fragrant. Add a tablespoon of soy sauce, a tablespoon of sugar, a teaspoon of salt and a bowl of water to boil, without too much water.
- After the pot is boiled, add the enoki mushrooms. It doesn't matter if the enoki mushrooms are not too hot. After a while, the enoki mushrooms will become soft and water will come out. Boil it again. After the enoki mushrooms become soft, taste the saltiness. If it is too weak, you can add some salt, coriander or chopped green onion, and turn off the heat.
Stir-fried Potato Chips with Spicy Cabbage
Ingredients: 100 grams of spicy cabbage, 1 potato, 0.25 spoons of salt, 0.5 spoons of chicken essence, some green onions
practice:
Cut the potatoes into thin slices, soak them in water for half an hour; cut the onions into pieces;
Pour oil into the pot, add chopped green onion and stir-fry until fragrant, add spicy cabbage and stir-fry until it tastes;
Wash the potato slices, put them into the pot and fry them together with the spicy cabbage, add salt;
When the potato slices are translucent, put the chicken essence and serve.
Spicy Cabbage in Oil
Prepare ingredients: 700 grams of cabbage, 10 grams of chili (red, sharp, dry), 30 grams of sesame oil, 10 grams of white sugar, 10 grams of soy sauce, 10 grams of vinegar, 3 grams of peppercorns, 3 grams of monosodium glutamate, 5 grams of green onions, 5 grams of ginger .
Practice steps:
Remove the cabbage from the old cabbage, cut the head off a little, remove the roots, wash, cut into pieces, blanch in water, remove and drain the water, put it in a pot, wash the dried red peppers and remove the seeds, top knife cut into filaments;
Add sesame oil to the pot and heat it up, add Chinese peppercorns to fry the fragrance, take out the Chinese peppercorns, add onion ginger shreds, chili shreds, refined salt, vinegar, soy sauce, cook until fragrant, pour it into a cabbage bowl, add sugar, Monosodium glutamate, tightly covered, and ready to eat in the dish.
Bergamot Jellyfish
Prepare ingredients: 300 grams of jellyfish, 50 grams of chayote, 10 grams of sesame oil, 20 grams of soy sauce, 3 grams of vinegar, and 2 grams of monosodium glutamate.
Practice steps:
Wash the jellyfish and chayote separately and cut them into filaments. Put the jellyfish in a pot of boiling water and blanch, remove them and put them in clean water to cool, and then soak them in water for a while;
Take out the soaked jellyfish, drain off the water and put it in the basin, sprinkle with chopped chayote;
Pour in the sauce made of soy sauce, rice vinegar and sesame oil, add monosodium glutamate, mix well and serve.
Vinegar leavened eggplant
Prepare ingredients: 500 grams of eggplant, 50 grams of vegetable oil, 5 grams of refined salt, 1 gram of monosodium glutamate, and 20 grams of vinegar.
Practice steps:
Wash the eggplant, peel it, cut it in the middle, the depth is 1/2 of the thickness, and then cut into sections;
Heat the wok over medium heat, put in the eggplant pieces and stir until wrinkled, add plain oil, refined salt, monosodium glutamate, stir-fry until broken, add vinegar, stir-fry evenly and serve on a plate (can be used for abdominal pain, diarrhea , urination, nipple rupture, frostbite, and other symptoms of auxiliary diet).
Gemini Covered Porridge
Prepare ingredients: 30 grams of wolfberry fruit, 30 grams of watermelon seeds each, and 50 grams of japonica rice.
Practice steps:
Smash the watermelon seeds and water, decoct twice, take the juice and remove the residue, wash the wolfberry fruit, and cook it in a casserole for 30 minutes;
Add watermelon juice and washed japonica rice, simmer porridge, 1 dose a day, eat once for breakfast, can be eaten for a long time.
Chestnut and Yuba in Casserole
Ingredients: chestnuts, yuba, shiitake mushrooms, green pepper, red pepper, parsley, ginger, salt, mushroom powder, soy sauce, pepper, sesame oil
practice:
First put the chestnuts into boiling water and cook for a while, take out and peel off the skin while it is still hot, put it into the steamer to steam until cooked, and take it out for use;
Soak the yuba in warm water for half an hour, cut it into sections, control the moisture content, fry it in oil until golden brown, remove it, and then put it into the pot to fly with water for later use;
Put a little oil in a clean pot, add ginger slices, shiitake mushrooms, green pepper pieces, red pepper pieces, parsley segments, stir-fry until fragrant and add the yuba that has flown through the water;
Add water, put in the steamed chestnuts, then add salt, mushroom powder, soy sauce, pepper, adjust the seasoning well, and drizzle a few drops of sesame oil;
Remove from the pot and pour it into the pot, then put the pot on the small stove to boil, add a little gravy, and garnish with some coriander.
shredded plum and bamboo shoots
Ingredients: 300 grams of dried plums, 300 grams of bamboo shoots, 3 cups of vegetarian stock, 1 teaspoon of sugar
practice:
Wash the dried plums and cut them into small pieces; peel the bamboo shoots, cut them open, cook them with water first, and then take them out and shred them.
First fry the dried plums with 5 tablespoons of oil, then add the bamboo shoots and stir-fry together, add seasonings, simmer on low heat for 20 minutes, and the soup is slightly dry and ready to serve.
Sizzling Beef with Crispy Peppers
practice:
Beef slices are 4 cm long and 3 cm wide, add salt, monosodium glutamate, 5 grams of cornstarch, light soy sauce, tender meat powder, dark soy sauce and marinate for 10 minutes, then put into 50% hot salad oil and smooth on medium heat 0, For 5 minutes, remove and control the oil; dip the crispy peppers in the salad oil that is 70% hot and deep-fry for 0 to 5 minutes, remove and set aside.
Second soup, white sugar, 5 grams of cornstarch, monosodium glutamate and mix thoroughly to form a sauce; leave 10 grams of salad oil in the pot, and when it is 70% hot, add garlic slices, shallots, ginger slices, spicy girl sauce, oyster sauce and stir fragrant , add beef and gravy sauce and stir well over high heat, add crispy peppers, sesame seeds, fried peanuts and stir well over high heat, pour sesame oil out of the pan, put it on the iron plate that has been burned for 10 minutes, and sprinkle chopped green onion.
Braised Bamboo Shoots with Minced Pork and Vegetables
Prepare the ingredients
Heat oil in a cold pan, fry the garlic cloves and rice pepper rings over low heat until fragrant
Pour the minced meat into the pot, fry it on high heat, and fry until the meat is fragrant.
Pour the bamboo shoots into the pot and fry until they are broken
Pour the cabbage into the pot and stir well
Add the right amount of cooking wine, soy sauce and salt, stir fry evenly and taste good
Black Rice Shaomai
Soak the shiitake mushrooms in advance, mince the pork, and wash the peas for later use.
Soak glutinous rice and black rice one night in advance (at least four hours), then put them in a pot and steam them until cooked. (steamed with water)
Put the peas in a pot and blanch them in water for later use.
Peas, mushrooms and pork, mix together and mix well, add an appropriate amount of soy sauce, oyster sauce, salt, chopped green onion, thirteen incense, and cooking oil, stir well and set aside.
Then add the steamed glutinous rice and black rice and stir well. The filling is ready.
Prepare the dumpling skin and rolling pin, use the rolling pin to roll the dumpling skin around to form a lotus leaf shape.
Fill the skin with 70% full of siomai filling
Pinch the edge of the skin with your hand until it opens,
Take out the small pleats and reveal the filling slightly
【Braised Pig Trotters】
Ingredients: pig's trotter, ginger, garlic, onion, star anise, bay leaf, cinnamon, dried red pepper, pepper, rock sugar, cooking wine, soy sauce, dark soy sauce;
practice
- Wash the pig's trotters and blanch them first: put the pig's trotters in a pot of cold water and boil them for a few minutes, pick them up, rinse them with warm water, and drain them for later use;
Wash the shallots, ginger and garlic for later use;
Rinse star anise, bay leaves, cinnamon, dried chili, and Sichuan pepper for later use; put oil in the pot, add onion, ginger, and garlic to saute until fragrant;
Then add star anise, bay leaf, cinnamon, dried chili, pepper and stir-fry until fragrant;
Pick up the fragrant seasonings for later use, the oil in the pot does not need to be picked up and left in the pot;
Grab a small handful of rock sugar and put it in the pot (you don't need to put additional oil, just use the oil you just used for frying the seasoning), cook on medium and low heat until the rock sugar is completely dissolved;
Pour in the trotters, stir fry until evenly colored; add cooking wine, soy sauce, dark soy sauce and stir fry evenly; add the fragrant seasonings and stir fry;
Add the hot water that has not covered the pig's trotters. After the fire is boiled, cover the pot and turn to low heat and cook for about 70-80 minutes;
When it takes about 70-80 minutes, you can test whether the saltiness is enough, and if it is not enough, you can add some soy sauce (salt is not recommended), and finally use medium-high heat to collect the juice.
fish mustard
Material: water mustard, fungus, yuba
practice:
Cut the water mustard into pieces, soak the fungus and clean it. After soaking the yuba, cut it into pieces with a knife. Put them into the pot and blanch them, remove and drain the water.
Put all the processed raw materials into a bowl, add peanut oil, and an appropriate amount of salt and stir well.
Steamed Lobster with Minced Garlic and Vermicelli
Ingredients: 3 lobsters, 200 grams of vermicelli, 20 grams of raw garlic, 40 grams of fried garlic, 5 grams of onion, salt, chicken juice, sugar, fresh Meiji soy sauce, salad oil
practice:
Kill the crayfish, wash them, cut them in half, and then cut them into small pieces; put together raw garlic rice, fried garlic rice, salt, chicken juice, sugar and fresh Meiji soy sauce, and mix them into golden garlic for later use .
Put the noodles on the bottom of the dish, then put the lobster (the knife edge should be upward), scoop the garlic with gold and silver spoons, steam in the cage for 8 minutes, take out and sprinkle with chopped green onion, and finally pour hot oil and fry until fragrant.
Pop Chicken Popcorn
Ingredients: Chicken breast, black pepper, salt, sugar, minced garlic, chili oil, soy sauce, egg, flour, water, salt
practice:
Wash the chicken breast and cut it into 1cm cubes
Add minced garlic, black pepper, chili oil, cooking wine, soy sauce, sugar, salt
Stir well. Marinate for half an hour
1 egg, flour, salt and water to make a yogurt-like batter
The marinated chicken pieces are coated with a layer of dry starch
Then dip it in the batter
Put it in a hot oil pan and fry it half-fry, and then take out and drain the oil after both sides are golden brown.
Fried Eggplant with Chili
Prepare the ingredients
Wash the eggplant, peel and shred! Soak in water for a while
Green and red peppers, chopped green onion, ginger and garlic
Remove the shredded eggplant and drain the water
Heat oil in a pot, add onion, ginger, minced garlic and saute until fragrant
Pour in the eggplant and stir fry
Add soy sauce, pepper and stir well
Fry the eggplant until soft
Pour in the green and red peppers, add salt and chicken essence!
Stir-fried Potato Chips with Spicy Cabbage
Ingredients: 100 grams of spicy cabbage, 1 potato, 0.25 spoons of salt, 0.5 spoons of chicken essence, some green onions
practice:
Cut the potatoes into thin slices, soak them in water for half an hour; cut the onions into pieces;
Pour oil into the pot, add chopped green onion and stir-fry until fragrant, add spicy cabbage and stir-fry until it tastes;
Wash the potato slices, put them into the pot and fry them together with the spicy cabbage, add salt;
When the potato slices are translucent, put the chicken essence and serve.
Steamed Chicken with Mushrooms, Ginger and Spring Onions
practice
1: Wash the killed grass chicken and drain the water
2: Cut the chicken into small pieces, peel and wash the shallots and ginger, pat flat and shred, and mix into the chicken
3: Wash and soak dried mushrooms until soft
4: Squeeze the water out of the mushrooms, cut them into strips, put them in a pot, add salt, soy sauce, cooking wine, starch, and cooking oil, stir evenly, and marinate for about 20 minutes
5: Put it on the steaming rack in the steamer
6: Cover the pot and steam over high heat for 20 minutes
7: Take out and sprinkle some chopped green onion and mix well
Fish-flavored shredded pork
Ingredients: 300g pork tenderloin, 1 green pepper, 1/4 carrot, 1/2 winter bamboo shoot, 6 black fungus
practice:
Cut pork tenderloin into shreds, marinate with marinade seasoning for ten minutes;
Cut green peppers, carrots and winter bamboo shoots into shreds, soak the black fungus until soft, wash and cut into shreds for later use;
Prepare the fish sauce for later use, mince the onion, ginger and garlic for later use, and mince the chili for later use;
Put enough oil in the pot. When the oil is 60-70% hot, add the shredded pork and quickly slide it over high heat until it turns white, and put it out for use;
Put a little oil in the pot, add onion, ginger, minced garlic and stir-fry until fragrant, add in the hot and spicy minced and stir-fry the red oil;
Add carrots, winter bamboo shoots, and fungus and stir-fry for 2 minutes, add peppers and stir-fry evenly;
Add in the fried shredded pork and quickly stir fry evenly;
Pour in the fish sauce and quickly stir fry evenly.
Baked Shrimp Balls with Mushrooms
Practice: 1. Remove the head, tail and back of the prawn, remove the shrimp line and wash, put it in a basin, add salt, egg white and dry cornstarch and mix well. Cut the king oyster mushrooms into thick slices.
Put the salad oil in the pot and burn it until it is five mature. First fry the shrimp until the surface is firm, remove it and drain the oil. When the oil temperature reaches 70%, add the king oyster mushroom slices and fry until golden brown.
Leave a little oil in the pot, first add ginger slices and diced red pepper to fry until fragrant, then add king oyster mushroom slices and shrimp, while frying, add seasoned Maggi fresh soy sauce and roasted sauce, and finally A little thickening and serving on a plate
Spicy Stir-fried Pig's Blood
Material: 300 grams of pig blood, 3 tablespoons of bean paste, appropriate amount of onion, ginger and garlic
practice:
Cut pig blood into small pieces. If it feels fishy, blanch it in hot water.
Heat oil in a pot, add onion, ginger and garlic and stir fry until fragrant. Add the bean paste and stir fry the red oil. This process should be done on a low heat, so as not to burn.
Add in pig blood and stir well. Then add a small amount of hot water, simmer until the water boils, and the sauce is collected over high heat.
Pickled pepper lotus root
Ingredients: 1 lotus root, 4 red pickled peppers, 2 green pickled peppers, 1 green pepper, 1 piece of pickled ginger, appropriate amount of cooking oil, about 2g salt, 1 teaspoon vinegar
practice
Prepare the ingredients, cut the lotus root into thumb-sized cubes, cut the green peppers and pickled peppers into pieces and small pieces, and shred the pickled ginger;
After the pot is hot, pour in the cooking oil. After the oil is hot, add the pickled pepper and pickled ginger and stir-fry together;
Stir fry until fragrant, add lotus root diced and stir fry together;
Stir fry until the surface of the diced lotus root changes color, add balsamic vinegar and stir fry evenly, add green pepper and salt, stir fry and turn off the heat and serve;