Selected 41 dishes to share, delicious, nutritious and healthy, the family said it was good, it is worth recommending

I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, extraordinary charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!

Stir-fried pork slices with cloud ear and celery

Ingredients: 6 taels of pork, 1/4 stalk of celery, 1 stalk of cloud ear, 2 stalks of white onion (cut into sections), 1 clove of garlic (sliced), 6 slices of cooked bamboo shoots, oyster sauce, 1 tbsp, 1 tsp soy sauce, sugar 1/2 tsp, 1/2 tsp corn flour, 1 tbsp wine, salt and oil to taste

practice:

1. Mix the seasoning under the pork slices and marinate for a while

2. Tear off the tendons of celery, slice into slices, soak the cloud ears in hot water, remove the stems and wash them.

3. Heat the oil, put the celery on the fire, add salt and stir-fry until it changes color, take it out.

4. After the heat is hot, saute the minced garlic until fragrant, add the pork and stir-fry until it turns white, add the cloud ear, celery, green onion, sprinkle with wine, add bamboo shoots, quickly stir-fry, cover the lid and cook for a while, stir-fry until cooked on the plate

Rice Cake with Braised Pork

Practice 1. Rinse the meat slices in Lishui, and cut the rice cakes into strips. Sauce: soy sauce, chili sauce, salt, tempeh, and sugar to make a sauce.

2. Heat the oil pan, add the pork, fry until the surface is slightly coke, add the rice cake, fry until the rice cake is slightly coke, pour out the oil in the pot.

3. Put the pork belly in the pot, add ginger and green onion, pour in soy sauce, stir fry for a few times, add cooking wine, add water that has not covered the meat, and add 2-3 hawthorn.

4. Cover the pot, cook on high heat for 5 minutes, turn to medium heat and simmer until 1/3 of the soup remains.

5. Add the rice cakes, add the sauce, cover the pot, cook until the rice cakes are mature, collect the juice over high heat, sprinkle chopped green onion and serve.

dry pot baby dish

Ingredients 1 cabbage (about 250 grams), 4 pieces of spiced dried tofu, 200 grams of fresh tea tree mushrooms, 1 bag of bacon, 4 pieces of garlic, 2 pieces of ginger, 4 pieces of dried red pepper, 5 pieces of peppercorns, 2 tablespoons of bean paste , 1 tablespoon of soy sauce, a little chicken essence, a little sugar, a few drops of sesame oil

Practice 1. Pick the baby cabbage, wash it, cut the larger leaves in half, blanch with oil and a little salt for a while, and then pick it up to control the moisture.

2. Cut the dried tofu into strips and the bacon into small pieces.

3. Put a little oil in the pot, add the bacon slices and stir fry. After the bacon changes color slightly, add garlic and ginger slices and continue to stir fry. Then add bean paste and stir fry until fragrant. Then add dried tofu and tea tree mushrooms and stir fry until cooked. , and then add light soy sauce, sugar, chicken essence, and sesame oil to taste.

4. Put the fried ingredients first and set aside, because I don't have a dry pan, so I just finished it all in an iron pan, then heat up the oil in another pan, add dry red pepper and peppercorns and saute until fragrant, and then add it to blanch. Stir fry the cabbage, then add the ingredients you just fry, stir fry evenly, and collect the juice over high heat.

Farmhouse pork knuckle

Ingredients: pork knuckle, green garlic, rapeseed, salt, rock sugar, chicken essence, onion, ginger, star anise, cinnamon, dried chili, cooking wine, dark soy sauce, water starch, bean paste, spring onion, green pepper, red pepper, soaked red pepper , grass fruit, white cardamom, bay leaf, fennel, vegetable oil.

practice

1. Use a clip to remove the miscellaneous hair on the elbow, put cold water in the casserole, put the elbow into the boil and remove it to remove the blood.

2. Cut the green onion into sections, slice the ginger, and cut the dried red pepper into sections.

3. Add water to the pressure cooker, add the elbow, the water should be about the same height as the elbow, add the onion ginger and ingredient B (dried chili, star anise, cinnamon, grass fruit, white kombu, bay leaf, 1 teaspoon of cumin, 10 grams of rock sugar) , add salt, dark soy sauce and cooking wine, put it in the pressure cooker for about half an hour.

4. Turn off the heat to release the pressure, open the lid, and then simmer for about half an hour to make it softer and more delicious.

5. Cut the white parts of the shallots and garlic sprouts into sections, and the green parts into fine cubes. Dice green and red peppers.

6. Cut the root of the small rapeseed with a cross knife to make it better cooked.

7. Boil half a pot of water, add novice vegetables and blanch for about half a minute.

8. After the elbow is cooked, make the sauce. Put a small amount of vegetable oil in the pot, sauté the shallots and green peppers until fragrant, then remove them.

9. Then add diced pickled peppers, diced green and red peppers and stir-fry until fragrant, add bean paste and stir-fry until fragrant.

10. Pour the original soup of the stewed elbows into the wok and boil a part of it, and then thicken some gravy.

11. Add chicken essence, chopped green onion and diced green garlic, turn off the heat to thicken the soup.

12. Put the elbow on the plate, put small rapeseed in a circle around it, and pour the prepared juice on the elbow.

Egg white soup

Materials: flour, water, one egg.

Practice: 1. Put an appropriate amount of flour in a bowl, add an appropriate amount of water, and stir to form a batter.

2. Then let it wake up for a while, stop for about seven or eight minutes, and then use chopsticks to keep stirring to drain the excess water, and then stir the batter to wake up for a while, repeating this five or six times, most of the batter in the bowl is completely It became gluten and there would be some extra thin batter in the other bowl.

3. After waiting for the water in the pot to boil, first pour the gluten-rich pot into the pot and keep stirring it with a spoon to prevent the pot from burning. At this time, you will see strands of noodles in the pot, and then pour the water-rich bowl of batter. In the pot, the soup is clear and white and very attractive, then slowly pour the beaten egg into the pot to form egg flowers!

Green and Red Spicy Chicken

Ingredients: 4 broiler chicken legs, 3 green peppers, 3 red peppers, 10 dried peppers (the number of peppers can be increased or decreased according to the degree of spiciness), 10 cloves of garlic, 1 tablespoon of starch, 1 tablespoon of soy sauce, 1 cooking wine spoon, 1 tbsp sugar, a small amount of salt, 1 tbsp cooked sesame seeds, 1 tbsp sesame oil, oil

practice:

1. Chop the chicken thighs into medium-sized pieces (choose a sharp mincing knife), and use starch and salt to rub the chicken pieces evenly

2. Wash the red and green peppers and cut them diagonally into sections, and cut the dried peppers into sections with scissors

3. Chop the garlic into minced garlic, rinse it with water and drain it for later use (the mucus from the garlic washed with water will not stick to the pan, this method is mostly used when frying minced garlic in large quantities, such as a typhoon shelter)

4. Heat the pot, pour in a proper amount of oil (can cover the chicken pieces), when the oil is 70% hot, put the chicken pieces, spread them out, fry the chicken pieces until the surface is browned, remove and drain the oil for later use

5. Leave the bottom oil in the pot, add minced garlic and saute until fragrant

6. Add green and red peppers and dry peppers and fry together

7. Add fried chicken pieces, stir fry

8. Add soy sauce, cooking wine, sugar, salt and stir fry

9. Add cooked sesame and stir fry

11, pour in sesame oil and cook

Sauce crucian carp

Materials: one crucian carp (one big one, two small ones), green and red peppers (you can use beauty peppers, hang peppers, millet peppers, etc., you can choose by yourself), shallots, green onions, ginger, garlic, coriander, salt, sugar, soy sauce , balsamic vinegar, rattan pepper oil, sesame oil, cooking wine.

practice:

1. A crucian carp, I bought a big one today, it weighs a pound. Slaughter it cleanly and put a knife on the fish.

2. Marinate with salt and soy sauce cooking wine, cut the ginger into large pieces, cut the onion into sections, and put them into the fish belly.

3. Put it on the pot and steam it. After the water boils, time it for 10 minutes.

4. Prepare the ingredients while steaming the fish.

5. Finely chop all the ingredients.

6. Add 20 grams of balsamic vinegar, 15 grams of soy sauce, 15 grams of salt, 2 grams of sugar, 5 grams of sesame oil, 10 grams of rattan pepper oil and 5 grams of juice.

7. After the fish is steamed, take it out of the pot, and pour out the soup in the plate.

8. Steam the fish sauce, add the previously mixed sauce and chopped ingredients together and mix well.

9. Pour it evenly on the fish.

Stewed Chicken Soup with Carrot and Fungus

Ingredients: 1 chicken, 1-2 carrots, a few dried black fungus

Practice 1. Clean the chicken, put it into the stew pot, add water to the highest water level of the pot, add an appropriate amount of cooking wine and onion ginger, boil over high heat, and skim off the floating dust;

2. Change to low heat and simmer for 1 hour, add diced carrots and soaked black fungus, continue to simmer for half an hour, season with salt, turn off the heat and eat;

3. If the chicken is too bland, you can eat it with soy sauce, salt and pepper, and sauce.

Mango Sago

Ingredients: 1000g mango, 50g sago, appropriate amount of coconut flour

practice:

1. Cut the mango in the middle, cut the two pulps with a flower knife, and take small pieces;

2. Mix coconut flour with warm water and let it cool down;

3. Put an appropriate amount of water in the pot and bring it to a boil;

4. Put the sago into the boiling water and cook for 10 minutes on medium heat;

5. After ten minutes, turn off the heat. Cover and simmer for 8 minutes, until the sago is completely transparent;

6. Throw 1/3 of the mango flesh into the food processor to make mango puree, 10 seconds is enough;

7. Throw the ice cubes into the food processor and cook for 10 seconds;

8. Spread sago, ice cubes, mango puree, and mango cubes at the bottom of the container, and finally pour in the cooled coconut milk.

Braised Pork

Ingredients: pork belly, star anise, salt, dark soy sauce, white sugar, cooking wine, ginger, cooking oil

Practice: 1. Wash the pork belly first;

2. Boil water in a pot, put the pork belly into the pot with cold water, put cooking wine and ginger slices to remove the fishy smell, and skim off the floating foam on the water when the water boils;

3. Then remove the pork belly from the pot, control the moisture, and cut the meat into pieces;

4. Heat the oil in a pot. When the oil temperature rises to 50% hot, turn the heat to medium and add ginger slices and star anise to sauté until fragrant. Then put the pork belly in the pot and stir fry until the meat pieces are fried out of lard and pork skin. golden;

5. Then pour a little soy sauce into the pot, stir fry to color, add a little cooking wine, salt, sugar and water to taste;

6. After adding water, turn to medium heat and simmer for half an hour;

7. After the time is up, turn the heat to a high heat to collect the juice, add chicken essence to taste, turn off the heat and put it on a plate.

Wishful Shrimp Rolls

Material: bitter gourd, shrimp

Practice: 1. Cut bitter gourd into one centimeter long segments, remove the flesh, and dig into a hollow.

2. Sprinkle more salt on the bitter gourd section and marinate for 15 minutes.

3. Remove the shrimp intestines from the shrimp, marinate with a little salt, ginger powder, pepper powder and cooking wine for ten minutes.

4. Rinse the bitter gourd sections briefly with water to remove the salt on the outside, take two shrimps "back to back" and pass through the bitter gourd ring, wear them one by one, and place them on a plate.

5. Put it in a steamer and steam for 5 minutes.

6. After taking it out, pour the juice in the pan into the pot, add a little water to boil, add a little sugar, thicken with water starch, and pour sesame oil.

7. Pour the sauce over the dish.

Farmhouse stir fry

Ingredients: potato, carrot, soybean sprouts, celery, king oyster mushroom, salt, soy sauce, chicken essence, dried chili, balsamic vinegar, blended oil, Yuanzhen sugar, sesame oil.

practice

1. Peel and shred potatoes, carrots, celery, and king oyster mushrooms, wash and shred.

2. Boil water in a pot, add a little salt, blanch the celery and let it cool for later use.

3. Add in the soybean sprouts and blanch and let it cool down for later use.

4. Put in the king oyster mushroom and blanch and let it cool down for later use.

5. Pour oil into the wok and sauté onion, ginger, garlic and dried chili.

6. Pour in potatoes and carrots and stir fry for a while, add soy sauce and salt.

7. Add a little sugar and stir fry evenly. Add the other ingredients and stir fry evenly.

8. Add a little chicken essence, pour in balsamic vinegar and stir-fry evenly, finally pour in a little sesame oil and stir-fry evenly and turn off the heat.

Cauliflower in Tomato Sauce

Method 1. Prepare the ingredients.

2. Remove the old skin of the cauliflower, cut it into small florets, add an appropriate amount of water and 1 teaspoon of salt, soak for a few minutes, wash and set aside.

3. Peel the tomatoes and cut them into 1.5 cm square pieces.

4. Pour an appropriate amount of water into the pot, put 1 teaspoon of salt in the washed cauliflower after the water is boiled, continue to smash through high heat and remove it.

5. Put an appropriate amount of oil in the pot, fry the diced tomatoes over medium heat and turn the sand, press gently with a shovel while frying, add 1 tablespoon of sugar and 2 tablespoons of stock (the stock can be replaced with bone broth, chicken broth, etc.) Water is also available when not available).

6. Pour in the boiled cauliflower.

7. Stir fry evenly and add the right amount of salt.

Spicy Stir-fried Beef

Ingredients: beef, dried peppers, green onions, cooking wine, salt, ginger, garlic, green pepper, pepper noodles, chili noodles, five-spice powder, salt, monosodium glutamate, sugar, white sesame seeds;

Practice 1. Shred beef, add cooking wine, green onions, salt, marinate for fifteen minutes;

2. While the beef is marinating, let's prepare the ingredients. Ginger shredded, garlic sliced, dried chili cut into horse ears;

3. Put the oil in the pot and heat it up, the oil is more than the cooking, stir fry the beef under high heat until the color becomes darker;

4. Change to low heat, add ginger, garlic and dried peppers and fry until fragrant, then add pepper noodles, monosodium glutamate, five-spice powder, salt, white sugar, and white sesame seeds, stir well and stir-fry for a while to taste;

Stir-fried Enoki Mushrooms

Materials: Enoki mushroom; red pepper; parsley; salt; ginger; garlic; vegetable oil;

practice:

1. Heat oil in a pot, add ginger and garlic slices and saute until fragrant.

2. Add the small celery and stir fry. When it is seven mature, add the enoki mushrooms and red pepper shreds and stir fry. Add salt to taste and stir fry until cooked.

Buckwheat Cold Noodles

Material: soba noodles, eggs, cucumber, coriander, ham, salt, onion, and soy sauce

Method: 1. Boil the water, cook the fresh soba noodles and remove them.

2. Take out, rinse with cold water thoroughly, then rinse with cold water, drain and set aside.

3. Sliced ​​ham, shredded cucumber, shredded fried egg.

4. Put the cold noodles into the container, pour a spoonful of bean paste, mix well and put various side dishes on it.

Delicious Shrimp

Ingredients: shrimp, garlic moss, chives, garlic; peanut oil, salt, oyster sauce, chicken essence

Practice: 1. Cut off the garlic moss and wash it for later use

2. Remove the shrimp head, shrimp line and shrimp shell from the shrimp

3. Boil water in a pot, add a little salt and two drops of peanut oil, cook for a minute, remove and drain.

4. Heat oil in a pan, add chopped garlic and fresh onion and stir fry until fragrant.

5. Pour in the shrimp and fry until discolored

6. Pour in the garlic moss and stir fry

7. Pour in a little salt and chicken essence oyster sauce.

8. Add some fresh green onion leaves and stir fry evenly!

Braised Yam Pork Ribs with Sauce

Ingredients: 500 grams of ribs, 200 grams of yam, 1 piece of fermented bean curd, 1 spoon of soybean paste, 1 star anise, 1 small piece of cinnamon, 3 pieces of onion, 2 garlic cloves, 3 pieces of ginger, dark soy sauce, cooking wine;

practice:

1. Wash and peel the yam and cut into hob pieces. After cutting, soak in light salt water for later use to prevent oxidation and discoloration; wash the ribs, put an appropriate amount of water in the pot, and place the ribs in cold water;

2. Boil the water for 5 minutes, skim off the scum, remove the ribs, and wash them in clean water; wash the pot and put the ribs in;

3. Add water to cover the ribs by 2-3 cm; add onion, ginger, garlic, star anise, cinnamon; add fermented bean curd and soybean paste for seasoning and coloring. Both bean curd and soybean paste are salty, so do not use add salt

4. Adding an appropriate amount of cooking wine can remove the fishy smell of the ribs; adding an appropriate amount of dark soy sauce can make the ribs more beautifully colored, and can also make the ribs more delicious. After the water boils, turn on medium heat and simmer slowly;

5. When the soup is reduced by half, pour in the yam. If the yam is poured too early, it is easy to be boiled, and if it is poured too late, it is not easy to be cooked and tasted, so it is best to pour it when the soup is reduced by half. The ribs are more beautifully colored;

6. Stir with a spoon while collecting the juice to prevent the pot from sticking to the pot and drain the soup; if you like bibimbap, you can leave a little juice for bibimbap; put the ribs in a plate, sprinkle with a little chopped green onion, and enjoy;

Date Fragrant Pork

Practice: 1. Prepare all the ingredients and wash them for later use;

2. Remove the bones from the pig's feet, and take the muscle part for later use;

3. Heat oil in a hot pan, fry the sugar into a slightly yellow sugar gum, add 700ml of water

4. Pour in the pork trotters and all the ingredients and seasonings, bring to a boil over medium heat and cook slowly for 30 minutes;

5. After 30 minutes, take out the pork trotter and use a slotted spoon to separate the red dates, white lotus seeds, etc. from the soup;

6. When the pork trotter is slightly cool, change the knife and cut it into a bowl (the pig skin is close to the wall of the bowl) and fill it with buttons in turn, then add the soup to the bowl, wrap it with plastic wrap, and steam for 10 minutes;

7. After 10 minutes, take out the buckle bowl, pour out the soup, put the buckle bowl into the plate and add red dates and white lotus seeds to garnish

8. After the plate is finished, pour the soup over it (you can also use the soup to thicken the thin gorgon and drizzle it).

Braised pork ribs

Ingredients: 3 pork ribs, star anise, cooking wine, green onion, ginger, salt, 15ml light soy sauce, 5ml dark soy sauce, appropriate amount of starch, 3g sugar

Practice: 1. Prepare three pork chops, wash and drain for use. Use the back of the knife to loosen the big row with a hammer, put the big row in a bowl, add a small amount of rice wine, a little salt, and marinate the onion and ginger for half an hour;

2. Pat dry starch on both sides of the large row, put an appropriate amount of oil in the oil pan, heat it to 80% heat, lower the large row, fry until both sides are slightly yellow and remove;

3. Heat up the oil, leave a small amount of oil in the pot, and add the pickled shallots and ginger to saute until fragrant. Add a few star anise, put in a large row, add soy sauce and stir well, then add an appropriate amount of boiling water;

4. Cover and simmer over high heat for 10 minutes, add sugar to taste, add a small amount of dark soy sauce for coloring, and close the sauce over high heat.

Spicy King Oyster Mushroom

Ingredients: 2-3 king oyster mushrooms, flour, ice water, 1 tbsp dried chili, 1 tbsp Chinese pepper, 1/2 tsp + 1/2 tsp salt, 1/2 tsp sugar, 1 tsp light soy sauce key, spoon

step:

1. Cut the king oyster mushroom into hob pieces, and cut the dried chili into small pieces for use;

2. Use flour and ice water to add 1/2 teaspoon of salt to make a batter. The consistency should be dipped with chopsticks, and the batter should be evenly wrapped on it without dripping;

3. Dip the king oyster mushrooms in the batter, deep-fry them in a 90% hot (180 degree) oil pan until golden brown, remove the oil and set aside;

4. Heat a little oil in another pot, fry the peppercorns on low heat first, then fry the dried peppers and king oyster mushrooms for a while, then add salt, sugar and light soy sauce to taste.

Dried Squid

Ingredients: squid, flour, eggs, celery, garlic slices, dried peppers, pepper, crispy peppers, cumin, cooking wine, salt

Practice: 1. Wash the fresh squid, remove the internal organs, remove the bones and teeth, cut into rings horizontally, and cut the squid head; add eggs and water to the flour, and make a batter; dip the cut squid rings in the batter;

2. Add oil in the pot, when it is 70% to 80%, fry the squid rings dipped in the batter to color, keep the squid at six or seven mature, and put all the fried squid on a plate for later use;

3. Take another pot, add oil and heat it up, add Sichuan peppercorns, dried chili shreds, garlic slices, and appropriate amount of cooking wine and salt to sauté until fragrant, then fry the celery and the squid that have been deep-fried until they are six or seven mature; Then turn off the heat, and at the same time add cumin grains, crispy peppers, and monosodium glutamate and stir well.

Zucchini Fried Potatoes

Ingredients: 1 potato, half zucchini, 3 millet peppers, 1 teaspoon salt, appropriate amount of cooking oil

Practice: 1. Prepare the ingredients, cut the cleaned zucchini and potatoes into slices respectively;

2. After the pot is hot, pour in an appropriate amount of cooking oil. After the oil is hot, add the potato chips and stir fry slowly;

3. Stir fry until the surface of the potatoes is slightly charred, add a little salt and continue to fry;

4. Stir fry the chopped zucchini slices and a little salt, stir fry evenly and sprinkle with millet peppers and turn off the heat.

Braised Japanese Tofu

Ingredients: Japanese tofu, shiitake mushrooms, carrots, fresh shrimp, peas, salad oil, oyster sauce, soy sauce, sugar, salt, water starch.

Practice 1. Soak the dried shiitake mushrooms in warm water. Do not pour the water for soaking the shiitake mushrooms, keep them for later use;

2. Wash the carrots and cut them into thin slices, and blanch the peas in boiling water for later use;

3. The package of Japanese tofu is cut from the middle, cut into equal sections, and wrapped with starch;

4. Wash the fresh shrimp, peel the skin, remove the brain and remove the shrimp line, then blanch in boiling water, remove the color after discoloration, and cut into sections for later use.

5. The starch that wraps the tofu should not be too small. After the pan is hot, pour in the salad oil, and fry the tofu on a low heat. Be sure to fry one side before turning it over. Fry it until golden brown and remove it for later use;

6. Use oyster sauce, soy sauce, sugar, salt, and the right amount of mushroom water just now to make a bowl of seasoning sauce. After the pan is hot, add a little oil, add carrots and mushrooms and stir fry;

7. Add the spare shrimp and peas. At this time, pour in the Japanese tofu that was fried just now. Because it is fragile, it is best to flip the spoon instead of stir-frying. If there is a lot of soup at the end, add a little water and starch, and the soup can be slightly viscous.

Stewed Prawns with Enoki Mushrooms

Method 1. Heat the oil in a pan with the shallots, and add the cleaned shrimps

2. Then add an appropriate amount of cooking wine and stir fry.

3. Then add the washed enoki mushrooms and stir fry.

4. Finally, add the right amount of soy sauce, sugar, salt, seasoning and stir well. Then put in the chives and serve

Shredded Potato Burritos

Ingredients: 1 potato, 80g wheat flour, 10 garlic sprouts, 1/4 pepper, 2 eggs, salt, vinegar, pepper powder, 240g water, 15g shallots, garlic chili sauce, chili oil

Method: 1. Peel the potatoes, wash them and cut them into filaments. Put them in clean water to wash off the starch on the surface. After soaking in water for 10 minutes, remove them to control the moisture;

2. Heat an appropriate amount of cooking oil in a frying pan, add chopped green onions and saute until fragrant, add shredded potatoes and peppers and stir fry, add salt, vinegar and pepper powder to taste, stir fry until the shredded potatoes are soft, add garlic sprouts and stir well. fire.

3. Put the flour into a bowl, pour in water and stir to form a thin batter, add the chopped green onion and mix well.

4. Heat the pan slightly, put a little oil and turn the pan handle, the oil should cover the bottom of the pan as much as possible, pour in the batter and turn the pan handle to spread the batter evenly over the bottom of the pan, open an egg directly on the cake, use a spatula to remove the egg Lightly beat to spread the egg mixture on the cake as evenly as possible.

5. Brown the other side of the cake over medium heat first, turn it over, turn the side where the egg liquid has begun to solidify to the bottom of the pan, pour a little oil along the edge of the cake, and fry the side with the egg liquid as well. color, turn off the fire.

Original steamed five yuan beef tendon

Prepare ingredients: 1000 grams of beef tendon, 10 grams of jujube (dried), 10 grams of lychee, 10 grams of longan, 12 grams of lotus seeds, 12 grams of wolfberry fruit, 15 grams of chicken oil, 25 grams of cooking wine, 5 grams of salt, 50 grams of honey, pepper 2 grams of flour, 15 grams of green onions, and 15 grams of ginger.

Practice steps:

1. Crack the shallots and ginger, wash the red dates, steam and peel off the skins, peel and wash the lychees and longans;

2. Wash the fresh beef tendon, put it into a pot of boiling water for a while, then wash it with water, put it into a pot of cold water, bring it to a boil over a high heat, simmer over a low heat until it is 80% rotten, remove it, and remove impurities. Cut into 5 cm long sections, then cut into 1 cm large strips, and put them into the soup pot;

3. Add cooking wine, green onion, ginger, salt, honey, pepper, 600 ml of chicken soup and original soup, lychee, longan, red dates, lotus seeds, wolfberry, chicken oil, steam in the cage until soft and waxy, remove the onion and ginger, before eating For 20 minutes, steam the five-yuan beef trotters in a basket and remove from heat, sprinkle with pepper and serve.

Mushroom and Pork Soup

Prepare ingredients: 200 grams of lean pork, 150 grams of water-haired mushrooms, 100 grams of fresh cabbage, 30 grams of cooked lard, 20 grams of water bean flour, 1.5 grams of monosodium glutamate, 1 gram of pepper, 700 ml of fresh soup, salt, Shaoxing Wine and soy sauce.

Practice steps:

1. Rinse pork lean meat, water-fat shiitake mushrooms, and fresh cabbage, cut the pork into thin slices, slice the water-fat shiitake mushrooms into slices, add salt, Shaoxing wine, and water bean flour to a bowl of pork slices and mix well;

2. Put the clean pot on the high heat, add the fresh soup and boil, add the pork slices and cook until they are eight mature, add the mushroom slices and pepper powder;

3. After boiling, add cabbage, monosodium glutamate, soy sauce and cooked lard to taste and put it into the soup pot and serve.

Steamed Tofu with Salted Duck Egg

Prepare ingredients: 200 grams of salted duck eggs, 500 grams of tofu (northern), 10 grams of dried shrimp, 5 grams of white sugar, and 35 grams of lard (refined).

Steps: 1. Soak the tofu in water, take it out and cut it into small cubes, wash the dried shrimp, soak it in hot water until soft and chop it up;

2. Break the salted duck eggs into a bowl, separate the egg yolk and egg white, stir the egg white with chopsticks, add a little sugar and mix well, then pour it into the tofu, mix gently, cut the egg yolk into small pieces, spread it on the tofu, sprinkle with Shredded dried shrimps, add cooked lard, put them in a steamer, and steam for about six or seven minutes before serving.

tofu balls

Ingredients: 1 northern tofu, 1 spinach, half carrot, 5 water fungus, 2 grams of salt, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, appropriate amount of flour

Practice: 1. Prepare ingredients. Northern tofu, peeled and diced carrots, blanched spinach and cut into small pieces for later use.

2. Put the tofu in a fresh-keeping bag and crush it, or you can crush it in a bowl.

3. Add chopped carrots, spinach segments, chopped fungus, salt and flour to the tofu and mix well. The amount of flour doesn't need to be too much, just to make the tofu stick better.

4. Take a piece of tofu and knead it into a ball. The size can be determined by yourself, but it should not be too large.

5. Put an appropriate amount of water in the pot. After the water is boiled, put the balls in the steamer and steam for 8 minutes to get out of the pot.

6. While steaming the meatballs, set up another pot, pour an appropriate amount of water into the pot, add soy sauce and oyster sauce to boil, pour in water starch to thicken, which can make the color brighter. Finally pour it on top of the steamed balls.

Stir-fried Meat with Peas

Ingredients: 200g lean pork, 100g peas, 2 cloves garlic, 1/2 scoop soy sauce, 1/3 scoop sugar, 1/3 scoop starch, 1/2 scoop cooking wine, 1/2 scoop salt, 1/4 scoop chicken essence

practice:

1. The pork has been cut the night before, marinate with starch, cooking wine, soy sauce and sugar for 10 minutes, and wash the peas.

2. Put an appropriate amount of oil in the pot and heat it until it is 50% hot. Slide the marinated pork into the pot, turn to high heat and quickly stir fry until it changes color, add a little salt, and set aside.

3. In another pot, add oil and minced garlic to fry until fragrant, add peas and stir fry quickly.

4. As soon as the peas change color, add salt and chicken essence.

5. Return the fried pork slices to the pot and fry for a few seconds, then turn off the heat and serve on the plate.

Stir-fried Tobacco Bamboo Shoots

Practice: 1. Wash the tobacco bamboo shoots, soak them in water until softened, remove them and put them in a pot, add water to cover the surface, bring to a boil, turn off the heat and simmer until the water is cool, remove the tobacco bamboo shoots. Heating three or four times in a row in this way can make the bamboo shoots, and then cut the smoked bamboo shoots into long strips.

2. Put cooked lard in the pot, add the bamboo shoots and the remaining seasonings, stir fry evenly over high heat, and then put out the pot and put it on a plate.

Fried Winter Gourd with Tomatoes

Ingredients: 100 grams of winter melon, 1 tomato, 1 tablespoon of salad oil, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 shallot

practice:

1. Peel the wax gourd and cut it into small pieces, wash and chop the tomatoes, and chop the shallots;

2. Put salad oil in the pot, pour the wax gourd slices into the hot pot, stir fry for a few times;

3. Add the tomato cubes and add an appropriate amount of water;

4. Add a spoon of salt and a spoon of chicken essence, stir fry evenly;

5. Finally, sprinkle with chopped green onion and serve.

Fresh bamboo shoots in sauce

Ingredients: fresh bamboo shoots, peanut oil, sweet noodle sauce, sugar, chicken essence, shrimp seeds, sesame oil, fresh soup

Practice: 1. Peel off the old skin of the fresh spring bamboo shoots, cut them open with a knife, cut into long bamboo shoots, and then gently pat the bamboo shoots loose with the knife surface. Dissolve the sweet pasta sauce with water.

2. Heat the wok, add peanut oil, when it is 50% hot, add bamboo shoots to drain the oil, then pour into a colander to drain the oil; reheat the wok, add peanut oil, add the sauce, add sugar and stir , ready to use.

3. Heat the wok again, add fresh soup and shrimp seeds to boil, then add bamboo shoots to boil. When the soup is almost dry, add the sauce. When the soup is close to the bamboo shoots, add monosodium glutamate , drizzle with sesame oil.

Bitter Gourd Pork Rib Soup

Materials: ribs, bitter gourd, corn, green onion, cooking wine, ginger, pepper, salt.

Practice: 1. First clean the ribs, then blanch them in water to remove the oil and fishy smell of the ribs.

2. Put the ribs into the pot, add water, ginger, green onion, cooking wine, and bring to a boil over high heat.

3. Add the chopped corn to the soup and bring to a boil.

4. Remove the flesh of bitter gourd and put it in the boiling soup, and boil it with low heat.

5. Add salt to the boiled soup to taste and serve.

Kimchi Fried Pork

Practice: 1. Sliced ​​pork belly, sliced ​​onion, sliced ​​kimchi

2. Put vegetable oil in the wok, add the pork belly and stir fry

3. Slowly stir until the pork belly changes color, add the onion and fry until fragrant

4. Add kimchi and stir-fry, then add cooking wine and soy sauce, stir-fry kimchi and pork belly evenly.

Fried Bean Curd with Green Peppers

Ingredients: 100g bean skin, 1/2 green pepper, 1/2 onion, 50g Western-style ham/pork belly, 3 cloves garlic, 1g salt, 10g cooking wine, 10g soy sauce, 10g oyster sauce, 2g sugar, 3g vinegar, 5g sesame oil , starch 3g, water 100g;

Practice 1. Cut the bean skin into strips, not too long, easy to entangle. Finely chop the onion and green pepper, and mince the garlic. Western-style ham slices.

2. Heat the wok, add 1 tablespoon of cooking oil. Add shredded onion and minced garlic and fry until fragrant, add tofu skin and ham and stir fry until the edges of the tofu skin are slightly yellow. Cook cooking wine, pour in water, add soy sauce, oyster sauce, sugar, salt, cover and simmer for 3 minutes. When the time is up, open the lid and add green pepper shreds, stir fry for a while, and pour in water starch to thicken. Drizzle in sesame oil and vinegar before serving.

Tips: The bean skin must be cooked thoroughly and softly to be delicious. If the bean skin used is dry and hard, it can be boiled in boiling water before cooking.

sweet lily egg ball

Material: 1 fresh lily, 2 taels of snow peas, 80 grams of shrimp, 1 jade tofu

Gorgon juice: 1 tablespoon of oyster sauce, light soy sauce, half a tablespoon of sugar, 2 teaspoons of cornstarch powder, appropriate amount of water.

Practice: 1. First spread a little cornstarch on both sides of Yuzi tofu, fry on low heat in a pan until golden brown on both sides, set aside.

2. Spread a little cornstarch on both sides of Yuzi tofu, fry on low heat until golden brown on both sides, set aside.

3. Fry the prawns first, add some salt to taste. Saute garlic until fragrant and fry snow peas until soft.

4. Add the other ingredients and mix well, add the gravy to thicken.

Straw Fried Pork

Cut the pork belly into 12 x 6 x 1 cm rectangular slices, and tie the pork belly in a circle with straw.

practice:

1. Fry the tied pork belly in 50% hot salad oil for 15 seconds.

2. Put 10kg of pork belly in the pot, add 3 bottles of 3-year-old Guyue Longshan Huadiao wine, 2 bottles of beer, 1 bottle of light soy sauce, southern milk juice, Tianyi Yipin fresh, 1.3kg of rock sugar, 300g of red yeast rice powder (if stewed) For a long time, you can put 250 grams), 1/4 bottle of dark soy sauce, add water to cover the pork belly, cover and cook for 45 minutes.

3. When leaving the dish, heat the slate, put 30 grams of onion rings on it, put 1 kilogram of the stewed pork belly on the slate, put 100 grams of the original stewed meat into the pot and heat it, and wet the starch with 10 grams to thicken it. Pour it on the pork belly and sprinkle 3 grams of chopped green onion.

Braised pork knuckle

Practice 1. Choose 2 pieces of pig's hind elbows and 4 pieces, and clean them up (cutting and cleaning the lean meat can be done for you)

2. Blanch the meat in boiling water, cook for a while to remove the peculiar smell; then remove the pork knuckle and clean the blood foam attached to it.

3. Heat the pan with cold oil and add rock sugar to fry the color. The sugar foam in the pot boils. Turn the gas stove to low heat and add the cleaned pork knuckle to fry the color.

4. In the pressure cooker, scallions (2 pieces), ginger slices (1 small piece), star anise (2 pieces), bay leaves (4 pieces), soy tofu (1 small piece, pour the water into the sauce), noodle sauce (2 pieces) A small spoon), an appropriate amount of chicken essence, a little salty salt, put the pork knuckle on the bottom, pour the water over the pork knuckle (less than the highest water level of the pressure cooker), and adjust the old soy sauce. The pressure cooker is steamed, and simmer on low heat for 25 minutes. Turn off the heat.

5. The pork knuckle has been stewed. In order to enjoy the taste, you can try to simmer it a few times (after heating, turn off the heat, and reheat the soup when it cools down). Add 2 small pieces of rock sugar to the broth and simmer it before serving. The skin is shiny.