Sincerely recommend 34 simple recipes, share the deliciousness, let's try them all

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, plain and bland. 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!

Wood bran cup

Ingredients: 200g whipped cream, 180g Maria biscuits, 45g condensed milk

practice:

1. Crush the biscuits, the finer the biscuits, the better the taste. Whip the whipped cream, add condensed milk to 60% of the biscuits, and put the whipped whipped cream into a piping bag

2. First put a layer of biscuits on the bottom of the cup, then a layer of cream and a layer of biscuits. When the top layer is reached, put the crushed biscuits filtered with a flour sieve on it, and put it in the refrigerator for 4 hours.

Steamed large intestine with sauerkraut

Ingredients: 720 grams of large intestine, 120 grams of sauerkraut, 6 chili peppers, 1 tablespoon of rock sugar, 60 grams of shredded ginger, appropriate amount of water, 90 grams of barbecued pork sauce, 1 1/2 teaspoons of fresh chicken powder, 1 tablespoon of salt, 3 sesame oil tbsp, 1 1/2 tbsp spicy bean paste, 1 tbsp cornstarch

practice:

1. Boil the large intestine with rock sugar, shredded ginger and water for 40 minutes, remove and rinse with cold water, and cut into 2-3 cm pieces for later use.

2. Stir the seasoning (2) evenly, and then add the large intestine segment completed in the practice (1) and mix well.

3. Cut the sauerkraut into small pieces, blanch them with hot water to remove the salty taste, pick them up, rinse with cold water, and drain the water for later use.

4. Mix the sauerkraut and practice (2) well, put it into a small plate, and then put it in a steamer and steam for 5 minutes.

Chinese Duck Burger

300 grams of fresh duck breast, 10 homemade bread (cut across the middle to make a hamburger), a little each of shredded red pepper and shredded green onion.

Seasoning: salt, cooking wine, pepper, monosodium glutamate, chicken essence, sugar, sweet noodle sauce, hoisin sauce, pork ribs sauce, Zhuhou sauce, water starch, sesame oil, salad oil in appropriate amounts.

Production: 1. Cut the duck breast meat into thin slices, rinse with clean water in a basin, squeeze out the water, add salt, cooking wine, pepper and water starch, and then put it into a 40% hot oil pan after sizing it. When smooth, take it out and drain the oil.

2. Leave the bottom oil in the pot, put in the duck breast and fry until fragrant, cook in a bowl of salt, pepper, monosodium glutamate, chicken essence, sugar, sweet noodle sauce, hoisin sauce, sparerib sauce, Zhuhou sauce, water and starch, stir fry After it is even and thickened, pour in the sesame oil and take it out of the pot and put it on a plate.

3. Finally, sprinkle red pepper and spring onion, and arrange homemade bread around the side of the plate. Serve.

delicious fish tail

Materials: 1 piece of grass carp tail, 1 piece of brined tofu (compared to gypsum tofu), garlic, ginger, soy sauce, sugar, pepper powder, cumin powder, pork suet (oil from the white fat of pigs, after solidification for white), pea/mung bean starch/corn starch

practice:

1. Cut the fish tail with a flower knife and cut it with a knife, but do not cut it.

2. Cut the garlic into minced garlic, then put it into a bowl, pour in the soy sauce and sugar and mix well for later use. Add water to starch to make water starch, the ratio is starch: water 1:3

3. Put the pork suet in a heavy-bottomed pan and put the fish tail into the pan.

4. Put the cut pieces of tofu on the side of the fish tail (usually put the tofu in your hand, you can cut it)

5. Fry the fish tail and tofu over medium heat. When the tofu has a hard skin, turn it over and continue frying.

6. Fry the fish tail and turn it over, sprinkle some pepper and cumin powder.

7. Pour the minced garlic soy sauce evenly over the fish tail and tofu.

8. Finally, pour in the starch water and wait for the juice to thicken before serving.

Homemade tofu

Ingredients: tofu, salt, chicken essence, onion, ginger, garlic, soy sauce, watercress, chili sauce, sugar, water

Practice: 1. Put the northern tofu into the steamer and steam for about 10 minutes, take it out and let it cool

2. Cut the steamed tofu into diamond-shaped pieces, the thickness is moderate.

3. Put the oil in the pot and heat it until it is about 60% hot, add the tofu cubes, fry until both sides are golden brown and set aside.

4. Cut the green and red peppers into sections, use the oil for frying tofu in the pot to heat up to 70%, add onion, ginger and garlic to sauté until fragrant

5. Add a spoonful of chili sauce, stir fry the red oil, then add the fried tofu cubes and stir fry

6. Add a teaspoon of sugar, add an appropriate amount of soy sauce and stir fry, then add a little water

7. When the soup is almost gone, add a little salt and chicken essence to taste and serve

Steamed Egg with Clams

Ingredients: clams, eggs, two slices of ginger, a little green onion, sesame oil, seafood soy sauce

practice:

1. Buy unique clams, such as flower clams, hair clams, and clams. Best to buy meaty ones. Soak them in salt and sesame oil water for more than two hours and let them spit out the sand.

2. Wash the clams cleaned with sand, put them in a pot, add two slices of ginger and green onions, cook on high heat, take out the clams with one mouth, and the meat will be old after a little longer. (Don't wait for all the clams to open their mouths, then it will be too late, you can fish them out together and break them open.) Remember: don't dump the soup.

3. Break the eggs and add the water for cooking the clams (must wait for it to cool), the ratio is 1:1, and shake together.

4. Take a plate and brush it with a layer of oil (I heard that it is easy to wash the dishes, but I didn't brush it and didn't feel it was difficult to wash. Let's follow your personal pleasure hobbies). Arrange the clams on a plate, sieve the egg mixture into a bowl, the egg mixture should not be too much, just cover half of the clams. (Clams can be boiled directly in the shell, or shaved. The shell is beautiful.)

5. Cover the outside with a layer of plastic wrap (the plastic wrap can prevent the honeycomb custard from being steamed and the custard made is smooth), put cold water into the steamer, boil it on high heat and turn to medium heat for a few minutes, and steam it until cooked.

fire pepper

Ingredients: 2 eggplants / 2 shallots / 2 millet peppers / a little pepper / appropriate amount of salt / a little sugar / 1 ginger / 2 garlic heads / 1 tablespoon of soy sauce / 1 tablespoon of cooking wine / 1 soup of Pixian bean paste spoon/starch a tablespoon

Practice 1. Cut it for later use, wash the eggplant, remove both ends and cut into sections, then cut into strips, soak in light salt water for 10 minutes, relax the oil in the pot and heat it up, pick up the eggplant and drain the water, put it in the pot and fry it until it changes Soft, remove the eggplants, drain the oil and set aside

2. Leave the bottom oil in the pot, add garlic, ginger and bean paste, red pepper rings to burst out the fragrance, put the eggplant in the pot, add the light soy sauce, stir fry the cooking wine evenly, add salt, sugar and pepper , the starch is melted in water before the pot is put into the pot, then thicken, sprinkle with chopped green onion and eat

Jellyfish head salad

Ingredients: 4 jellyfish heads, 1 cucumber, 1 tsp salt, 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp white vinegar, 2 tbsp black vinegar, 1 tbsp sugar, 1 tsp minced garlic

Practice 1. Soak the jellyfish head in water for three to four hours, and change the water two or three times in between. Then cut into pieces the size of ten yuan coin, blanch with boiling water for about ten seconds, remove and soak in ice water for later use.

2. Cut the cucumbers into hob pieces, marinate with sugar and salt for an hour, and squeeze out the water with your hands.

3. Squeeze out all the water after the water has been used, and place the cucumbers rinsed with boiling water on the bottom of the pan first.

4. Sauce garlic paste, soy sauce, white vinegar, black vinegar, sugar, sesame oil

5. Finally, pour the sauce over the jellyfish head and cucumber before serving!

Beef Fried Lotus Root

Ingredients: tenderloin beef, small lotus root, red pepper, green pepper, pickled pepper, starch, salt, sesame oil, soy sauce, oil, garlic, soy sauce, oyster sauce

practice:

1. Wash and cut the tenderloin beef into thin slices, put in a bowl, add soy sauce, sesame oil, cooking wine, starch, mix well and marinate for 10 minutes;

2. Wash the lotus root, peel it and cut it into small pieces, cut the green and red pepper into small circles, smash the garlic and mince it;

3. Heat the pot, pour in a proper amount of oil, add the marinated beef, stir fry over medium-high heat, and fry until 8 mature, put it in the pan and set aside;

4. Pour a little more oil into the pot, then add garlic, green and red peppers, small lotus root, pickled pepper and stir-fry together, add salt, soy sauce, oyster sauce to taste, stir-fry until the small lotus root is broken, add the beef and stir-fry together After a while, hook a thin layer of glutinous rice, stir fry evenly, and put it on a plate.

Boiled Shrimp

Ingredients: shrimp, egg white, bean sprouts, cucumber, minced ginger and garlic, star anise, cinnamon, fragrant leaves, Pixian bean paste, coriander, cooking wine, starch, salt, pepper, dried chili

practice

1. Peel the shrimp and wash the shrimp line for later use. Flatten the shrimp with the front of the knife and chop it. Prepare the spices, cut the dried peppers into small pieces, peel the garlic cloves and cut them into minced garlic, and mince the ginger for later use. Wash the bean sprouts, coriander, and slice the cucumber for later use.

2. Add egg white, a little cooking wine and salt to the mashed shrimp, stir evenly with chopsticks in one direction, then add a tablespoon of starch and stir well, put it in the refrigerator for about 1 hour.

3. Bring water to a boil in a pot, scald the bean sprouts and cucumbers separately and put them in a bowl.

4. Add cinnamon, fragrant leaves, star anise, and peppercorns to the hot oil in a wok and fry them on medium-low heat until fragrant. Skim off the spices, add Pixian bean paste and fry red oil, add garlic, minced ginger, and dry chili to stir-fry to taste. Pour in enough water to boil, and add a pinch of salt.

5. Use a spoon to pour the shrimp paste into the pot one by one, cook until it floats, slide the shrimp into the bowl, pour the soup, and finally add the coriander.

Stir-fried Canava Beans

Materials: 250 grams of concanava, carrot, garlic, bean paste, oil, salt.

practice:

1. Tear off the tendons on both sides of the concanava; cut the carrot into filaments; press the garlic and cut it into strips.

2. Boil water in a pot, add an appropriate amount of salt and a few drops of oil, put in the concave beans and cook for a while until 7-8 mature.

3. Remove the boiled beans and take a shower.

4. Cut the boiled beans into thin strips.

5. Put an appropriate amount of oil in the pot, add the garlic cloves and stir fry.

6. Stir fry until fragrant, add in bean paste and stir fry together.

7. Add in carrots and stir fry together.

8. Fry until the shredded carrots are slightly soft, then pour in the shredded beans and stir-fry together.

9. Finally, add a small amount of salt to taste and serve.

cold meat

[Ingredients] 2 pig's mouth strips, 1 pinch of peppercorns, 3 star anises, 2 bay leaves, 1 piece of cinnamon, 8 grams of minced garlic, a little white sesame seeds, appropriate amount of salt, 1 stalk coriander, appropriate amount of vinegar

【practice】

1. Wash the pig's mouth strips with water first, then place the shallots and ginger slices in the rice cooker.

2. After adding the pig's mouth strips, add 1 spoon of dark soy sauce, pepper, cinnamon, fragrant leaves, star anise, etc.

3. Pour in the warm water that has not covered the pig's mouth strips, and press the soup button.

4. Peel off the barbs of the pig's mouth. Chop the garlic into minced garlic, then cut the pork belly into thin slices.

5. Evenly code the cut pig's mouth, and place the remaining chopped pig's mouth in the middle.

6. Put white sesame seeds and chili noodles in a bowl, pour the hot oil in the pot into the bowl, add balsamic vinegar, salt, sesame oil, chopped green onion, and coriander and mix thoroughly.

7. Put the minced garlic in the middle, sprinkle with parsley, and garnish with two red peppers.

Stir-fried Pork with Spicy Cabbage

Ingredients Main ingredient Pork 300 grams Spicy cabbage 150 grams

Accessories 10ml sesame oil 20ml cooking wine 20ml salt 1g ginger and garlic 20g soy sauce 20ml green pepper 30g 20g chives

Practice 1. After slicing the pork, add salt, cooking wine, sesame oil, and soy sauce, mix well and marinate for ten minutes

2. Sliced ​​spicy cabbage for later use

3. Put the meat slices in the hot oil and fry until the meat slices turn white

4. Add spicy cabbage and fry together

5. Add green peppers and chives

6. Stir well

Kung Pao Chicken

Main ingredient chicken thigh meat 2 peanuts 10 grams

Accessories Salt 1 gram cooking wine 2 grams bean paste 2 grams pepper 1 gram raw powder 2 grams dry pepper 2 grams pepper 2 grams light soy sauce 3 grams vinegar 1 gram sugar 1 gram oil 2 grams

Method 1. Pour oil into the pot, pour in the peanuts and fry until fragrant.

2. Boneless and washed chicken thighs, cut into small cubes, add cooking wine, white pepper, cornstarch, salt and mix well to marinate.

3. During the marinating process, peel and chop the ginger and garlic, and cut the dried chili into small pieces for later use.

4. Pour oil into the pot. When the oil is slightly hot, pour in the marinated chicken and stir-fry until discolored. Set aside for later use.

5. Pour 1 tablespoon of soy sauce, 2 tablespoons of sugar, and 2 tablespoons of soy sauce into the bowl to make Kung Pao juice.

6. Pour the oil into the pot again, add the bean paste and fry the red oil over a low heat, then add the dried chili and pepper, stir fry, then add minced garlic and ginger to fry until fragrant.

7. Pour the fried chicken back into the pot and stir fry.

8. Pour in the prepared Kung Pao juice and stir fry evenly to taste.

9. Put in the fried peanuts, stir fry quickly, then pour in the sauce to dry up the juice, and coat the chicken with the sauce.

Braised vermicelli with cabbage

Ingredients Main ingredient Chinese cabbage 200g vermicelli 50g pork belly 100g

Accessories Douban Sauce 3g Salt 1g Light Soy Sauce 2g Oil 2g

Practice 1. Soak sweet potato vermicelli in water until soft and wash.

2. Wash the pork belly and cut into thin slices.

3. Break the Chinese cabbage into pieces and wash them, then cut or tear them into pieces and put them in a pot for later use.

4. Heat the pot first, brush with a thin layer of oil, put in the sliced ​​pork belly, fry slowly over low heat, and fry the oil out.

5. After frying the pork belly until slightly charred, set aside, pour in the chopped garlic and saute until fragrant.

6. Add in the bean paste and fry the red oil.

7. Pour in the chopped Chinese cabbage, stir fry for 2 minutes, so that each piece of vegetables is coated with oil.

8. Pour in an appropriate amount of water and bring to a boil. After the cabbage is soft, add the soaked sweet potato powder and simmer together. After the noodles are cooked, add salt and soy sauce to taste.

Dried radish omelette

Ingredients Main ingredient 200g dried radish 2 eggs 2 accessories oil 2g

practice

1. Prepare the ingredients.

2. Wash the dried radish and cut it into sections, then chop it up and put it in a bowl for later use.

3. Beat the eggs into a bowl.

4. Heat oil in a pot, add chopped radish, stir fry slowly over low heat, and slowly fry the water until dry.

5. After the water of the dried radish is stir-fried, add the stirred egg liquid.

6. After the egg liquid has solidified, turn over and fry until golden brown on both sides. Cut into small pieces after frying.

Stir-fried Vegetables with Mushrooms

Practice: 1. Put oil in the pot, heat the oil, add shiitake mushrooms, and fry until fragrant;

2. Pour in the green vegetables and stir-fry continuously until the green vegetables are soft and cooked;

3. Add salt and stir well;

4. Add a little sugar to taste the freshness, and put it out of the pot and put it on a plate.

Ten Spiced Pork Ribs

Prepare ingredients: 400 grams of pork tenderloin, 50 grams of water chestnuts, 20 grams of soy sauce, 10 grams of sugar, 10 grams of balsamic vinegar, 20 grams of tomato sauce, 15 grams of concentrated orange juice, 3 grams of curry, 10 grams of sesame sauce, 10 grams of sesame oil, 2 grams of monosodium glutamate, 10 grams of green onions, 10 grams of garlic (white skin), 5 grams of ginger, 10 grams of starch (broad beans), and 40 grams of peanut oil.

Practice steps:

1. Cut the pork tenderloin into 1.5 cm thick slices, beat with a knife, and then cut into 4×1 cm long strips, mix appropriate amounts of starch, soy sauce, monosodium glutamate, salt and water to form a slurry;

2. Squeeze the inside of the cut tenderloin with paste, set aside, peel the water chestnuts (water chestnuts), peel and cut each piece, remove the roots of the shallots, wash them, take the shallots and cut them into beads, chop the garlic, and mix the soy sauce, Sugar, balsamic vinegar, ketchup, orange juice, curry powder, sesame paste, sesame oil, monosodium glutamate, onion, garlic, minced ginger, and soup are mixed together for use;

3. Put the pot on the high heat, and when the peanut oil is 70% hot, pour in the sized pork loin and water chestnut, fry until golden brown, pick it up, drain the oil, pour in the drained pork loin and water chestnut and adjust it well in the sauce bowl, flip a few times and serve.

Three Bean Pork Rib Soup

Prepare the ingredients: 500 grams of cavity bones, 15 grams of black beans, 20 grams of barley, 15 grams of peanuts, appropriate amount of ginger slices, appropriate amount of scallions, and a little salt.

Practice steps:

1. Soak black beans, barley and peanuts for 3 hours in advance, and wash the ribs;

2. Put the spare ribs in cold water and cook on the fire. After boiling, skim off the blood, and add the shallots and ginger slices;

3. Add three kinds of beans, cook on low heat until the ribs are cooked, add a little salt to taste and serve.

Pickled Winter Gourd

Ingredients: 500g old wax gourd, 50g pork belly, 1 tablespoon red pepper, 5 or 6 pickled peppers, ginger, 2 tablespoons soy sauce, 1 teaspoon balsamic vinegar, appropriate amount of water starch, a little sugar, a little salt, 2 tablespoons of cooking oil spoon, an appropriate amount of boiling water.

Practice: 1. Wash the wax gourd, peel the skin and remove the seeds, and cut into large thick slices; the slices are not delicious;

2. Cut the pork belly into thicker shreds, and cut the ginger into slices;

3. Prepare water starch;

4. Take the wok, heat the pan with cold oil and sauté the red chopped pepper until fragrant, until the red oil comes out;

5. Add shredded pork belly and ginger slices, fry until the shredded pork changes color;

6. Add the winter melon, turn to high heat and stir fry evenly;

7. Add soy sauce and stir fry evenly;

8. Add an appropriate amount of boiling water, not too much, about 1/3 to half of the winter melon, the winter melon will come out of water;

9. Add soaked sansho pepper and a little sugar, bring to a boil over high heat, then transfer to medium-low heat, cover the pot, and simmer until the winter melon is cooked;

10. Slightly thicken the soup with starch with water until the soup is thick.

Spicy fried clams

Ingredients: 1500 grams of clams, 4 shallots, 2 teaspoons of fish sauce, 3 tablespoons of white wine, half a bag of spicy hot pot base, 2 teaspoons of soup, 3 tablespoons of tomato sauce, a little soy sauce, 2 teaspoons of garlic sauce, white A little crushed pepper, 10-15 grams of hemp pepper, water starch

practice:

1. Put all the seasonings except the chives, white wine and clams in a bowl and stir well;

2. Heat the oil, add the shallots and sesame peppers and fry until fragrant, then add the clams, and then pour in the mixed sauce;

3. Add cooking wine, stir evenly, then cover the pot for 3 minutes, the clams will automatically open the shell, throw them away, stir fry for 2 minutes, let the clams taste, then add water and starch, the soup is thick and ready to go pot.

Dry Pot Eggplant with Hairtail

Ingredients: 500g of hairtail, 200g of eggplant, appropriate amount of oil, appropriate amount of salt, 1 piece of ginger, appropriate amount of cooking wine, appropriate amount of dried chili, appropriate amount of peppercorns, 2 shallots, 1 garlic, appropriate amount of braised soy sauce, appropriate amount of sugar, appropriate amount of fish soup, and white pepper Appropriate amount of powder, appropriate amount of five-spice powder

Practice: 1. Clean the hairtail, remove the white film on the surface, drain the water, prepare a little more minced ginger, sprinkle it on the fish, and sprinkle with an appropriate amount of salt

2. Pour in a little cooking wine and marinate for two hours. In hot weather, cover with cling film and store in the refrigerator

3. Take out the marinated octopus, dry the water with kitchen paper piece by piece, or dry the water

4. Heat oil in the pot, fry the octopus pieces until light yellow, remove and drain the oil, cool down slightly

5. Add hot oil again, fry one more time, fry until golden brown on the surface, crispy on the outside and soft on the inside

6. Soak the eggplant in light salt water for a while. Prepare dry peppers, a few peppers, and sauce: light soy sauce, dark soy sauce, cooking wine, five-spice powder (a little)

7. Rinse the eggplant with water after soaking and drain the water. Heat oil in the pot, fry the eggplant until it becomes soft, remove and drain the oil, leave a little oil in the pot, stir fry the dried peppers and peppercorns over low heat, remove and set aside

8. Pour in the diced garlic, fry until golden brown, and the skin is crispy and set aside. The fragrant garlic oil is ready.

9. Turn to medium-high heat, add eggplant and octopus, stir-fry, add the sauce, pour in a small amount of fish stock, and cook until the soup is almost dry

10. Put in the garlic granules, dried chili peppers and peppercorns from before, and stir fry them evenly.

11. Sprinkle a small amount of white pepper, salt, and chopped green onion before serving.

Cola Chicken Wings

/ Ingredients/ Chicken wings, green onions, ginger, cloves, star anise, pepper, cinnamon, bay leaves, cola, dark soy sauce

/ Steps / 1. Pour water into the pot and boil over high heat, put in chicken wings and blanch for 2 minutes, then remove. Rinse off the scum on the surface of the chicken wings with clean water, drain and set aside. Cut the onion into sections, peel and slice the ginger.

2. Pour oil into the pot, heat it up to 40% hot, add cloves, star anise, peppercorns, cinnamon and bay leaves, fry until fragrant, add onion and ginger slices and saute until fragrant.

3. Pour the chicken wings into the pot, stir fry for 1 minute, then pour in cola and water. Then pour in the old soy sauce and stir well, cover the lid and change to medium heat, and simmer for 20 minutes.

4. Open the lid, change to high heat, cook for about 3 minutes, until the soup is thick

Dry pot hairtail

Ingredients: 750 grams of hairtail, 30 grams of dried peppers, minced ginger and garlic, 1 pickled ginger, peppercorns, a little bean drum, a little Pixian watercress, sesame seeds, cooking wine, a little dark soy sauce, monosodium glutamate, a little vinegar, shallots.

practice:

1. Clean the hairtail when you buy it, take it home to clean it, and drain the water for later use. Cut peppers into sections and pickled peppers into fine pieces.

2. Use a frying pan to fry the octopus on both sides and remove it for later use.

3. Put oil in a new pot (not a frying pan), add minced ginger and garlic, soaked ginger, pepper, bean drum, watercress, a little soy sauce, dry pepper, cooking wine and fry until fragrant, pour in the octopus and turn it together Stir fry for a while, then add vinegar, sesame seeds, monosodium glutamate and scallions to the pot.

Twice-cooked fish

Ingredients: grass carp, shredded ginger, green chili cut into rings, chopped chili, oil, salt, soy sauce, water starch.

Practice: 1. Cut the viscera of the fish into small pieces and cut them into diamond-shaped flower knives. Add a little salt and marinate for 30 minutes.

2. Heat the oil in the wok until it is 50% hot, put the fish pieces into the wok, fry until slightly browned and turn over. Fry the fish until golden brown and drain the oil.

3. Leave some base oil in the pot, add ginger, green chili, chopped chili and stir-fry until fragrant.

4. Pour in an appropriate amount of soy sauce, pour in a bowl of water and bring to a boil.

5. After boiling, pour the fried fish pieces into the pot, add a little salt, mix well, cover the lid and simmer to taste.

6. Finally, pour in an appropriate amount of water and starch to thicken and serve.

Grilled Tilapia

Ingredients: tilapia, salt, onion, ginger, coriander, cooking wine

Practice: 1. Clean the tilapia, cut it from the back, and wash it;

2. Put the tilapia in the basin, add soy sauce, a little cooking wine, add salt, pepper, onion, ginger, chili powder, spread evenly, marinate for half an hour;

3. Brush the upper and lower plates of the electric baking pan with oil. When the upper and lower baking plates are ready to be baked, put the marinated fish into the lower plate, and then cover the upper plate;

4. After four minutes of roasting, the fish is fragrant. You can turn off the power of the upper and lower roasting pans at the same time, open the upper roasting pan, and put the fish into the pan to eat.

Boiled shrimp

Ingredients: shrimp, ginger slices, chives, cooking wine

Practice: 1. Wash the shrimp first, cut off the whiskers, and pick out the shrimp line.

2. Put water, ginger slices, chives (knotted) into the pot, and boil the cooking wine.

3. After the water is boiled, put in the treated shrimp, cook on medium heat for 1 minute and then turn off the heat.

4. Remove the shrimp and soak in cold water, then drain the water.

5. Prepare your favorite seasoning and dipping sauce to eat.

Dipping method: Put seafood soy sauce and an appropriate amount of mustard in the sauce dish, mix well, and decorate with a little green onion.

Homemade tofu

Material: 200g old tofu, a small slice of carrot, appropriate amount of fungus, 20g red pepper, appropriate amount of salt, appropriate amount of oil, soy sauce, appropriate amount of water and starch

Step 1. Prepare the ingredients

2. Red peppers and carrots were cut into small pieces, the fungus was torn into small pieces, and the tofu was cut into small pieces

3. Pour oil in a hot pan, put the tofu pieces into the pan.

4. Fry the tofu on both sides until golden brown

5. Pour a little hot water into the pot, just cover the tofu, add soy sauce and salt

6. In the process of burning the tofu, first pour the carrot slices, then red pepper, fungus, and a small amount of water starch. First, the soup is thicker, and the second is to make the tofu taste more intense.

7. Continue to simmer on high heat for about 5 minutes, and the juice can be taken out of the pot and placed on a plate

Tiger skin melon

Materials: 500 grams of wax gourd, minced pork, 50 grams of millet pepper, chopped green onion, salt, white pepper, dark soy sauce, monosodium glutamate, and salad oil.

Practice: 1. After peeling the wax gourd, cut a cross knife on the surface, and then change the knife into a 3 cm square block;

2. Heat the oil in a clean pot, fry the wax gourd pieces until the skin is lightly browned, put them out and set aside. Leave the bottom oil in the pot, add the minced pork and fry until crispy, add an appropriate amount of water, add salt, white pepper and monosodium glutamate to taste, add the wax gourd pieces and cook until soft, add the old soy sauce to color and put in the millet pepper section , when the juice is dry and bright, sprinkle with chopped green onion and serve.

Duck blood vermicelli soup

Ingredients: 100g duck intestines, 1 handful of vermicelli, 50g fried tofu, pepper powder, green onion, ginger, coriander, balsamic vinegar, light soy sauce, 2 duck gizzards, salad oil, 1 bowl of broth, 200g duck blood

Practice: 1. First cut the duck blood into 1.5 cm small pieces, put 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 and scald them. Roll up the intestines and take them out immediately

2. Put the 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

3. Then add the soaked vermicelli, small oily tofu

4. After boiling, put the boiled duck intestines in

5. Duck blood is very easy to cook, boil it 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.

Tomato Beef Soup

Material: 200g beef brisket, 2 tomatoes, 150g cherry tomatoes, sugar, salt, ginger, onion, 50g

practice:

1. First, make a cross-shaped knife on the top of the tomato, cut the brisket into large pieces, cut the onion into pieces, and slice the ginger.

2. Put half a pot of hot water in the pot, put in the tomatoes, cook until the skins of the tomatoes become wrinkled, remove and pour into cold water, then peel the tomatoes and dice them, and cut the cherry tomatoes.

3. Put oil in the pot, add ginger slices and sauté until fragrant, add tomatoes, stir fry when the juice comes out, add beef brisket and stir fry for a while.

4. Then pour in a small pot of water, when the water boils, turn to low heat, cook for 40 minutes, add cherry tomatoes, cover and continue to cook for 15 minutes. Then add the onions, cook for two minutes, add a spoonful of salt and a little sugar to taste, mix well, and taste.

Stir-fried Mushrooms with Celery

Ingredients: mushrooms, celery, peppers, ginger and garlic, salt, chicken essence

practice:

1. Slice mushrooms, celery into sections, and peppers.

2. Take the oil pan, sauté the ginger and garlic until fragrant, and stir-fry the mushrooms.

3. After the mushrooms are sautéed until soft, add the other ingredients and fry them together until they are broken. Add salt and chicken essence to taste.

stir fry beef

Ingredients: beef, green pepper, red pepper, onion, ginger, garlic, yellow rice pepper, pickled ginger, cooking wine, pepper, salt, edible oil, starch, soy sauce, chicken essence

Practice: 1. Marinate beef slices with cooking wine, pepper, salt, starch, a little cooking oil and marinate for 15 minutes;

2. Cut the green and red pepper into pieces, cut the onion into sections, cut the yellow rice pepper into pieces, slice the pickled ginger, and cut the ginger and garlic into rice;

3. After the pan is hot with oil, put the beef into the quick-slip and change color and take it out;

4. Put oil in the pot and sauté ginger and garlic until fragrant, put rice pepper and soaked ginger and sauté until fragrant, put green and red peppers, adjust salt and stir fry;

5. Pour in the beef and stir fry, adjust the soy sauce, chicken essence, and scallions and stir well.

Cheese Egg Rolls

Ingredients: 2 eggs, black sesame seeds, oil, sugar, 2 slices of cheese, chopped green onion, salt

practice:

1. Beat the eggs, add a little salt and sugar to the taste you like, and pour in a little chopped green onion;

2. Heat the pan, scoop in a small spoonful of egg liquid, this layer of egg liquid can be fried relatively well, because it needs to be covered with a layer of cheese and sprinkled with some black sesame seeds;

3. After the egg liquid has solidified, add the cheese slices when they are cooked, roll them up with a spatula, and then push them to one end of the pot

4. The pot is on low heat, then scoop a spoonful of egg liquid, sprinkle a little sesame seeds, the egg liquid solidifies, and you can start rolling it when it is not fully cooked. Use chopsticks to quickly roll from the last rolled egg roll to the other end;

5. Continue to maintain a small fire, scoop in the egg liquid, and repeat the previous actions until you roll to your favorite egg roll