Sorting out 34 dishes to recommend
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!
Black Camellia Mushroom
Ingredients: dried mushrooms, coriander, chili oil, pepper oil, sugar, salt, chicken essence
practice:
Soak dried mushrooms in warm water, rinse, remove stems, and blanch them in a pot of boiling water (about 1 minute).
Take out the blanched mushrooms, squeeze out the water with your hands after cooling a little, and cut them into slices.
Clean the parsley and cut it into small pieces.
Put the chopped mushrooms and cilantro into a large bowl, add some salt, chicken essence, 1 tablespoon of sugar, 1 teaspoon of red pepper oil, and 1 teaspoon of pepper oil, mix well and let stand for a few hours. Ready to eat.
Fried squid with squid
Ingredients: cuttlefish, zucchini, garlic, millet spicy, hang pepper
practice:
Cut the zucchini into thick shreds. After cleaning the fresh cuttlefish, cut them into shreds and set aside. Chop the garlic, and change the onion, ginger, millet, and Hangzhou pepper to the knife for later use;
Heat the pot and pour water, put the cuttlefish in cold water and blanch, remove it after it changes color, absorb the water for later use, mix the soy sauce, steamed fish soy sauce, oyster sauce, pepper powder, and chicken essence into a bowl of juice;
Take another wok, heat the wok with cold oil, add bean sauce, onion, ginger, garlic and red pepper and stir-fry until fragrant, then add shredded zucchini and shredded cuttlefish to fry, add diced chili peppers into the bowl of juice, stir fry Cook evenly.
stewed tofu
Practice: 1. Cut tofu, cabbage, green onion, ginger, and garlic leaves.
Prepare the powder skin, pour in water, soak for about 3 hours, and soak the powder skin until soft.
Pour oil into the pot, add ginger slices and green onions, stir fry for a few seconds.
Then pour the cabbage into the pot, stir fry until it becomes soft, add an appropriate amount of cooking wine, 1 tablespoon of salt, and pour in an appropriate amount of water to cover two-thirds of the cabbage.
After the water boils, add tofu, cover and simmer for 5 minutes, then pour the vermicelli into the pot, cover the pot and continue to cook for 3 minutes, add chopped garlic and drizzle a few drops of sesame oil to taste.
Roasted Beans with Pork Belly
Ingredients: beans, pork belly, garlic, salt, soy sauce, cornstarch, chicken essence, pepper
practice
First cut the beans into small pieces and wash them, then cut the pork belly well;
Fry the pork belly in the pot, then put the minced garlic into the pot and sauté until fragrant;
Pour the beans into the pot and stir-fry, add an appropriate amount of salt and sprinkle some water and cover it for a minute;
Finally, add the cornstarch and those seasonings, add some water, stir and pour it into the pot and boil it. It's OK.
Hibiscus Abalone
Prepare ingredients: 300 grams of abalone, 100 grams of mandarin fish, 25 grams of milk, 150 grams of egg white, 10 grams of peas, 25 grams of carrots, 10 grams of cooking wine, 40 grams of starch (corn), 5 grams of MSG, 5 grams of ginger, duck oil 75 grams, 8 grams of salt.
Practice steps:
Wash the abalone and open it from the middle, cut into the pattern on the knife surface respectively, sprinkle with a little starch and mix well, cut the carrot into 60 small diamond-shaped pieces, blanch the carrots and peas in boiling water respectively, cool the cold water, and add the mandarin fish meat. Wash, smash into fine velvet, add salt and milk;
Put the egg whites in a bowl, beat them into foam with chopsticks, add starch and fish paste and mix well, put a layer of duck oil on the cage, put the abalone in it, and spread the fish paste on each abalone slice. Flat, use carrots and peas to size a plum blossom pattern in the middle, steam for 2 minutes in the pot, take out and put them on the plate;
Fry the spoon and get on the fire, pour in the chicken soup, add cooking wine, ginger rice, refined salt, monosodium glutamate, hook with water starch to form a glutinous rice, pour in duck oil, pour it on the abalone and serve.
Oyster yolk scrambled eggs
Prepare ingredients: 50 grams of oysters (fresh), 150 grams of eggs, 15 grams of vegetable oil, 10 grams of cooking wine, 3 grams of salt, and 5 grams of green onions.
Practice steps:
Add oyster yellow to cooking wine and stir well, marinate for a while, knock eggs into a bowl, add refined salt, chopped green onion, oyster yellow and mix well;
Heat the wok with oil, pour in the oyster yolk and egg liquid, stir fry quickly until cooked and serve.
Beer roast beef
Prepare ingredients: 300 grams of beef (skinny), 150 grams of carrots, 100 grams of onions (white skin), 15 grams of ginger, 25 grams of tomato sauce, 2 grams of sugar, 100 grams of beer, 3 grams of salt, 2 grams of monosodium glutamate, 35 grams of vegetable oil gram.
Practice steps:
Cut carrots, onions, and ginger into pieces and slices, wash and cut beef into pieces, blanch them in boiling water, remove them, and put them into cold water to wash off the scum;
Pour oil in the pot, heat it, add ginger slices and onion pieces and stir fry, then add tomato sauce, beef pieces, soy sauce, sugar, beer, and boil;
Add carrots, refined salt, monosodium glutamate, and finally pour into the casserole and simmer for 30 minutes.
Tremella Papaya Pork Rib Soup
Prepare ingredients: 500 grams of papaya, 400 grams of pork ribs (large ribs), 20 grams of white fungus (dried), 2 grams of ginger, and 3 grams of salt.
Practice steps:
Remove the water from the ribs, soak the white fungus until it grows large, tear it into small buds, peel the papaya, remove the core, wash and cut into thick pieces;
Put an appropriate amount of water on high heat for 6 minutes until it boils, add papaya (half-cooked), white fungus, pork ribs (cut into pieces) and ginger slices, medium heat for 40 minutes, season with salt and serve.
Spicy Fish Fillet
Prepare ingredients: 400 grams of grass carp, 15 grams of chili powder, 12 grams of salt, 20 grams of chili (red, sharp), 10 grams of peppercorns, 20 grams of scallion white, 10 grams of starch (corn), 10 grams of garlic (white skin), 30 grams of cooking wine grams, vegetable oil 80 grams.
Practice steps:
Slaughter and wash the grass carp, cut the fish into 6 cm long and 0.3 cm thick slices with a knife, mix well with salt, dry chili powder, cooking wine, and wet starch, marinate and taste, remove the stem of the red pepper, and cut it into 1 cm long Cut the stalks of the garlic into 2 cm long sections;
Put the pot on the fire, put the vegetable oil and boil it to 60% hot, put in the fish fillet and fry it until it is hard and crispy, take it out and put it on the plate;
Put 50 grams of vegetable oil in the pot. When it is 50% hot, fry the peppercorns, red peppers, minced garlic, and scallions and whites until fragrant. Pour it on the fish fillets and serve.
Scrambled eggs with purslane
Prepare ingredients: 30 grams of purslane, 250 grams of eggs, 35 grams of salt, 5 grams of cooking wine, 15 grams of peanut oil, 2 grams of monosodium glutamate, and 3 grams of soy sauce.
Practice steps:
First, remove the sundries from the purslane, soak it in warm water for 10 minutes, wash it with water, cut it into sections with a knife, and set aside;
Break up the eggs, add purslane and mix thoroughly, add salt, cooking wine, soy sauce, and a little monosodium glutamate, seasoning;
Wash the wok, add peanut oil, heat it up, pour the purslane and eggs into the wok and fry until cooked. Serve while hot.
Braised Duck with Fresh Chestnuts
Ingredients: 400 grams of chestnuts (fresh), 1000 grams of duck, 15 grams of green garlic, 8 grams of ginger, 100 grams of bean paste, 2 grams of monosodium glutamate, 5 grams of soy sauce, 4 grams of sugar, 3 grams of salt, 15 grams of salad oil, rice wine 5 grams, starch (peas) 5 grams.
Practice steps:
Roll the chestnut meat in boiling water, peel off the shell, wash the light duck, cut it into pieces, season it with flavor, and cut the green garlic into sections;
Add salad oil to the duck pieces, heat on high for 3 minutes, add green garlic, ginger bean paste and saute until fragrant, continue to sauté the duck pieces until fragrant, add Shaoxing wine, half a bowl of soup, adjust the seasoning, add the millet meat and cook together ;
When the duck pieces and chestnut meat are cooked, add some fenugreek and serve.
Sea cucumber family portrait
Prepare ingredients: 150 grams of sea cucumber (soaked in water), 50 grams of shrimp, 50 grams of fish maw, 50 grams of cuttlefish, 50 grams of chicken breast, 50 grams of pork belly, 50 grams of duck gizzard, 40 grams of winter bamboo shoots, 40 grams of shiitake mushrooms (fresh), 50 grams of mushrooms, 20 grams of peas, 15 grams of ginkgo (dried), 15 grams of green garlic, 30 grams of green onions, 20 grams of vegetable oil, 40 grams of egg white, 10 grams of starch (peas), 5 grams of soy sauce, 2 grams of salt, monosodium glutamate 2 grams, 1 gram of pepper, 10 grams of cooking wine, 5 grams of white sugar, 5 grams of ginger, and 5 grams of garlic (white skin).
Practice steps:
Sizing up shrimp and chicken breast slices, set aside with warm oil, wash 15 grams of green onions, ginger, and garlic before smashing them. Put the oil in the pot and heat it up. Add the above-mentioned ingredients after heating, and slowly boil over low heat. After the flavor is out, the slag is removed to get the scallion oil, the ginkgo is soaked in water for use, and the sea cucumber and other ingredients are blanched in boiling water;
Heat onion oil in a spoon, cook cooking wine, add bamboo shoots, mushrooms and stir-fry, add soup, soy sauce, sugar, salt, add sea cucumber, fish maw (soaked in water), duck gizzard and other ingredients to taste, then add Add shrimps, chicken breast slices, cuttlefish slices, shiitake mushrooms, ginkgo nuts, peas, thicken with water starch, drizzle with oil, sprinkle with minced garlic and serve.
Black sesame almond tea
Prepare ingredients: 10 grams of black sesame seeds, 8 grams of sweet almonds, and 5 grams of rock sugar.
Practice steps:
Wash the black sesame seeds, dry them for later use, wash and dry the almonds;
Mash almonds and black sesame seeds together, brew with boiling water, add rock sugar and serve.
Garlic Broccoli with Oyster Sauce
Practice 1. Break the broccoli into small florets and soak them in light salt water for 5 to 10 minutes;
After fully washing, drain the water;
Put water in the pot, add 1/2 teaspoon of salt and a little cooking oil, and bring to a boil over high heat; put in the broccoli, and remove it when the water boils again;
Fully cool; Drain the water for later use;
Add water starch to the oyster sauce, then add 1 tablespoon of water or stock, chicken soup; stir well to make oyster sauce for later use;
Heat up the wok, sauté minced garlic until fragrant with cold oil; add broccoli and stir fry evenly;
Add oyster sauce;
Change to low heat and stir fry until the sauce is thick and evenly coated on the broccoli.
sausage rice
Ingredients: rice, sausage, three diced (peas, carrot diced, corn kernels), minced onion and ginger, salt, soy sauce
practice:
Pour a little oil into the pot, heat the onion and ginger in the pot, add the sausage slices and stir-fry until the oil comes out;
Put in the three diced and stir-fry for a while, then take out;
Wash the rice and put it into the rice cooker together with water, pour in the fried sausages and three diced, then add an appropriate amount of salt and light soy sauce, then cover the lid and press the cooking button;
Cook until there is hot air around the rice cooker, open the lid and skim off the top layer of oil slick, then add the lid and cook until the heat preservation button is pressed. After the button is skipped, it is best to simmer for 10 minutes before serving.
Boiled bean sprouts and green peppers
Ingredients: 150 grams of mung bean sprouts, 1 green pepper, 1 red pepper, 5 hot millet, 3 cloves of garlic, 3 tablespoons of steamed fish soy sauce, 3 tablespoons of balsamic vinegar, 2 teaspoons of salt, 1/2 teaspoon of monosodium glutamate , a tablespoon of white sugar, a teaspoon of sesame oil, 1/2 teaspoon of sesame oil
practice:
Chop the spicy millet, smash the garlic and cut it into minced garlic, and cut the green pepper and red pepper into strips;
Boil water, add a teaspoon of salt, add green peppers and red peppers, pour in a little vegetable oil, wait for the chrysanthemum to die, remove it, and cool it with cold water to dry it;
Put the bean sprouts into the pot and blanch them with cold water to control the dryness;
Put minced garlic and millet into a bowl, pour in steamed fish soy sauce, balsamic vinegar, add salt, white sugar, sesame oil, sesame oil and monosodium glutamate;
Stir continuously with a spoon until the sugar and salt melt. Put the blanched green peppers, red peppers and bean sprouts in a bowl, pour in the seasoning sauce and mix well.
Pickled Beef
Practice 1. Wash the beef, shred it, put onion, ginger, garlic, coriander, egg white, beer, soy sauce, salt, stir well, and marinate for 15 minutes.
Slice the onion and ginger, slice the garlic clove, and slice the red pepper.
Heat oil in a wok, pour in beef and fry quickly, set aside.
Put a little base oil in the pot, sauté onion, ginger and garlic until fragrant, add sauerkraut, stir fry evenly, add beef and red pepper shreds, stir fry for 1 minute on high heat, and sprinkle with parsley.
Scallion noodles
Ingredients: 100g vegetable oil, 150g light soy sauce, 50g dark soy sauce, 25g oyster sauce, 35g sugar, 250g chives
practice:
Pour oil into a dry wok, heat on low heat for half a minute, add onions and fry until the onions become crispy and remove the oil.
Mix the three sauces together and add them to the fried shallot oil.
When the sauce boils (when there are big bubbles), add sugar and continue stirring for half a minute until the sugar melts.
Pour the cooked noodles into the scallion oil sauce and sprinkle with the fried shallots to eat.
Fried Chicken with Asparagus
Ingredients: 150g straw mushroom, 8~10 asparagus, 6 chicken wings, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, half teaspoon salt, half teaspoon sugar
practice:
Debone the chicken thigh and cut out the chicken thigh meat. After cutting, add soy sauce and sugar to marinate for 30 minutes;
Wash the straw mushrooms and cut off the back part, then cut them in half for later use;
A few asparagus do not need to be scraped, pinch off the old wood at the back, and then cut into sections;
Heat the pan with cold oil, add minced garlic and fry until fragrant, then add straw mushrooms and asparagus and stir-fry for about 2 minutes, stir-fry until the asparagus changes color and set aside;
Put a little oil in the pot, pour in the chicken and stir fry until the chicken pieces turn white and broken;
Pour in asparagus and straw mushrooms and stir-fry, add oyster sauce and a little salt and stir-fry evenly.
Ginseng Bird's Nest Chicken Soup
Ingredients: 40g bird's nest, 650g hen, 20g American ginseng, 5g ginger, 4g salt
practice:
1 old hen, scraped, washed, dehaired, and gutted, the bird's nest was soaked with water beforehand, picked off the fluff, rinsed, and drained;
Wash the American ginseng and ginger with water, slice the American ginseng, peel the ginger, cut into 1 piece, add an appropriate amount of water, and simmer over high heat until it boils;
Put in all the above ingredients, switch to medium heat and continue to cook for 3 hours. Season with salt and serve immediately.
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: 1. 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 into sections, control the moisture content, deep-fry in oil until golden brown, remove, 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.
Take out of the pot and pour it into the pot, then put the pot on the small stove to boil, and add a little gravy. Garnish with cilantro when serving
Egg Burritos
Materials: flour, starch, water, salt, eggs, green onions, sesame seeds, oil;
Practice: 1. Mix flour, water, starch, salt, and appropriate amount of salad oil, and stir evenly until there is no flour in granules (the amount is adjusted according to personal needs. The consistency of the batter can also be adjusted according to personal taste);
Pour a little oil in the pan, then pour in the batter, turn the pan or spread it with a spoon to form the dough;
After the dough is solidified, cover the egg liquid on the dough, shake the pot or use a spoon to spread the egg liquid evenly, sprinkle chopped green onion and sesame seeds;
Roll up the cake when the egg liquid is about to solidify. It must be rolled up when the egg liquid is not completely solidified, so that it can be wrapped into shape;
After rolling up, fry on low heat again. When the egg roll is golden brown, it can be cut into pieces and placed on a plate.
Fresh Pepper Jellyfish Okra
Material: 150 grams of okra, 100 grams of jellyfish. 15 grams of green hang peppers, 5 grams of minced garlic, and a little red pepper. 20 grams of Weiji Xian soy sauce, 5 grams of Li Pai Lin's juice, 3 grams of sesame oil, 5 grams of spicy fresh dew, 4 grams of balsamic vinegar, and 4 grams of sugar.
Practice: 1. Cut off the boiling water of okra and remove it from ice water, remove the head and tail, and make two with an oblique knife.
Slice the jellyfish, rinse with water, remove the salty taste, squeeze dry and set aside.
Put hang pepper and minced garlic in oil and stir fry until fragrant.
Stir in the extremely fresh soy sauce, Li Pai Lin's juice and other seasonings. Then, add the stir-fried chili peppers and minced garlic to soak.
Arrange the jellyfish and okra on a plate and drizzle with the sauce.
Stir-fried Pork with Straw Mushrooms
Materials: straw mushroom; lean meat; shredded ginger; abalone juice; salt; cornstarch;
practice
Cut the lean meat into thin slices, mix well with salt and cornstarch, and marinate for 10 minutes; cut the straw mushrooms in half, boil a pot of light salt water, add the straw mushrooms and blanch for 2-3 minutes, pick up and squeeze out the water, Rinse with running water and drain the water;
Heat oil in a pan, saute shredded ginger until fragrant; pour in the lean meat slices, stir-fry over high heat until discolored; pour in the straw mushrooms that have been drained with flying water and stir-fry evenly; pour in an appropriate amount of abalone juice and stir-fry evenly.
Tips: Straw mushrooms are delicious, but have a fishy smell, which some people will not get used to. In fact, this fishy smell can be removed. The method is very simple. Put the straw mushrooms in light salt water and squeeze out the water. Then rinse with running water.
Pork with Plum Vegetables
Ingredients: pork belly, dried plums, oil, salt, sauce, crushed rock sugar, fermented bean curd juice
practice:
First, scrape and wash the skin of the pork, put it in a pot of cold water, and cook on high heat until it is mature.
Then remove and wipe off the water, and apply soy sauce while it is still hot.
Pour oil into the wok, when it is 80% hot, put the pork belly skin down and deep-fry until it turns dark red, remove and let cool.
Cut the fried pork belly into large long pieces.
Take a large bowl, pour a little oil and crushed rock sugar and spread it evenly.
Arrange the meat slices skin-side down and neatly in the bowl.
Soak the dried plum vegetables until soft and wash, put a little oil in the pot, pour the washed plum vegetables into the pot, add the light soy sauce and fermented bean curd, stir fry evenly, and turn off the heat.
Put the fried umeboshi on the meat, steam it in a steamer for about 30 minutes until the meat is soft and rotten, or put it in a pressure cooker and steam it until cooked.
After turning off the heat, take out the meat bowl, cover it with a disc, decant the soup, then put the bowl upside down on the plate, heat the wok over high heat, and boil the poured soup until it thickens. Drizzle over the meat.
Fried Pork with Onions
Material: 200 grams of onion (white skin), 70 grams of pork (skinny), 5 grams of soy sauce, 3 grams of salt, 15 grams of vegetable oil, 2 grams of monosodium glutamate
Practice: 1. Wash the lean pork and cut it into thin slices.
Wash the onion and cut into slices.
Put an appropriate amount of vegetable oil in the wok. When the oil is 60-70% hot, add the lean pork and stir-fry. Then put the onion in the wok and stir-fry with the meat. Finally, add an appropriate amount of soy sauce, salt and monosodium glutamate, and stir-fry for a while. Can.
Sand Tea Squid
Ingredients: 600 grams of fresh squid, 2 tablespoons of sand tea sauce, 8 grams of soy sauce, 2 grams of minced ginger, 2 grams of minced garlic, pepper, chopped green onion
practice:
After buying the squid, wash it and remove the skin, cut a small opening in the mouth, and carefully remove the ink sac and sand sac;
Leave the processed squid in the water for half a minute, remove and drain the water;
Heat a pot, put a proper amount of peanut oil in the pot, add ginger, garlic, and chili rings to sauté until fragrant, add two tablespoons of sand tea sauce, and quickly stir fry evenly;
Pour in the squid, soy sauce, and chili, stir-fry for 2 minutes, and then serve. Garnish with chopped green onion.
Hometown Fried Squid
Prepare ingredients: 70 grams of squid (dried), 75 grams of bamboo shoots, 40 grams of onion (white skin), 40 grams of loofah, 10 grams of fungus (dried), 2 grams of ginger, 40 grams of vegetable oil, 1 gram of garlic (white skin), rice wine 10g, starch (pea) 5g, pepper 0g, alkali 1g.
Practice steps:
Soak the squid in the water with alkali to increase the hair, wash the cloud ear with water to increase the hair, remove the shell of the bamboo shoots and slice, rinse the onion and remove the old skin and slice, rinse the loofah and remove the flesh and slice, rinse the ginger and slice, and remove the garlic. Wash the skin and chop it into minced garlic, add some water to the starch and mix thoroughly to make about 10 grams of wet starch;
Put the oil in the pot, put the squid in the oil until it is only cooked, and immediately put it out and filter out the oil;
Put the pot back on the stove, put ginger slices, minced garlic, wet cloud ear, loofah, onion, bamboo shoot slices in the pot, splash in Shaoxing wine, splash 10 ml of boiling second soup, add the oiled squid , use 30 ml of gorgon soup, wet starch, pepper powder and mix well, add 5 grams of bao tail oil, stir well and serve on a plate.
Ginkgo Shrimp Balls
Prepare ingredients: 250 grams of river shrimp, 30 grams of ginkgo (fresh), 50 grams of snow peas, 20 grams of peppers (red, sharp), 75 grams of eggs, 3 grams of starch (peas), 2 grams of ginger, 3 grams of salt, 2 grams of chicken essence .
Practice steps:
Wash and peel the shrimp, remove the back shrimp glands, add salt, egg white and a small amount of water starch, grasp well, remove the red pepper and snow peas, cut into diamond-shaped squares, cut the onion into sections, smash the ginger, and peel the ginkgo. Put it in a pot of boiling water and cook it out, remove the thin skin;
When the oil in the pot is 50% hot, add the shrimps and slide them open, then pass the red peppers and snow peas through the hot oil, stir-fry the onion, ginger, add salt, rice wine and chicken essence and other seasonings, add the shrimps, red peppers , the snow peas can be served on a plate after a quick stir-fry.
Codonopsis, Lotus Root and Pig Trotter Soup
Prepare ingredients: 640 grams of lotus root, 240 grams of pig trotters, 20 grams of Codonopsis, 50 grams of jujube (dried), 5 grams of dried tangerine peel, and 5 grams of salt.
Practice steps:
Wash the lotus root with water, scrape off the skin, wash the Codonopsis, dried tangerine peel and pig's trotter with water, wash the red dates with water, and remove the core;
Put Codonopsis, lotus root, red dates, dried tangerine peel, and pork trotters in boiling water for 3 hours over medium heat, season with fine salt, and serve.
White Fried Cuttlefish Rolls
Prepare ingredients: 400 grams of cuttlefish, 25 grams of winter bamboo shoots, 15 grams of green peppers, 3 grams of salt, 2 grams of monosodium glutamate, 10 grams of garlic (white skin), 15 grams of green onions, 30 grams of peanut oil, 10 grams of starch (broad beans), and 2 grams of pepper .
Practice steps:
Slaughter and clean the cuttlefish, cut a cross knife, cut into 6×3 cm strips, remove the stems of the mushrooms, wash them, and cut them into diamond shapes. Slice, wash the carrot, slice it, remove the root of the onion, wash it, take the white of the scallion and cut it into sections, cut the garlic into rice;
Put the wok on the high heat, put the peanut oil and put it into the cuttlefish when it is hot, turn the pot and pour it into a colander to drain the oil;
Leave the remaining oil in the pot, first put the garlic and scallions in the pot, soak for a while, then add the chopped mushrooms, winter bamboo shoots, green peppers, and carrots and turn them over a few times, then add 25 ml of bone broth, condiments, wet starch ( Thinly thickened), oiled cuttlefish rolls, stir-fry for a few times, and then eat.
Crispy Fried Lamb
Prepare ingredients: 350 grams of mutton (thin), 100 grams of crispy, 5 grams of garlic (white skin), 3 grams of ginger, 5 grams of green onions, 5 grams of rice wine, 20 grams of starch (peas), 3 grams of pepper, 3 grams of salt, 5 grams of sesame oil, 3 grams of soy sauce, and 100 grams of peanut oil.
Practice steps:
Wash and slice the mutton, moisten the starch and mix well, add pepper powder, refined salt, sesame oil, dark soy sauce and wet cornstarch to the soup to make the soup;
Heat the oil in the pot on the Wuhuo fire. When it reaches 100°C, add the mutton slices and pull the oil until cooked. Remove the oil, put the pot back on the fire, sauté the minced garlic, shredded ginger, and onion until fragrant. Add the mutton slices and splash. Add Shaoxing wine, stir well, use goreng juice to thicken, add bao tail oil, mix well and serve on a plate, serve with thin crisps and serve.
Abalone with Mashed Sauce
Prepare ingredients: 300 grams of abalone, 50 grams of lettuce (clump leaves), 5 grams of salt, and 50 grams of sesame paste.
Practice steps:
Prepare sesame paste with sesame paste, cold boiling water and refined salt. Wash the lettuce and set aside. Use the tip of a knife to dig out the meat along the edge of the abalone shell, remove the internal organs, slice and remove the shell muscle and set aside;
Cut the reverse side of the abalone meat into circular pieces with a thickness of 0.25 cm, scald them with boiling water, and drain them in water;
Arrange the abalone slices on a plate, surround with lettuce leaves, pour over the sesame paste and serve.
Stewed Pork Knuckles with Mushrooms and Peanuts
Prepare ingredients: 1 pig front foot, 5 dried shiitake mushrooms, 60 grams of red-skinned peanuts, 3 spoons of soy sauce, 3 spoons of rice wine, one star anise, two fragrant leaves, and 1 small piece of ginger.
Practice steps:
Soak the shiitake mushrooms or flower mushrooms in warm water, wash the pig's feet, pour a spoonful of rice wine and ginger slices into the cold water, boil them and put them in the pig's feet to scald to remove the peculiar smell;
Put a small amount of oil in the pot, fry the star anise, fragrant leaves and ginger slices until fragrant, turn on medium heat, put the scalded and washed pig feet in a companion and fry, cook in light soy sauce, rice wine, and turn on medium heat , put the scalded and washed pig's feet into a companion and stir-fry, cook with light soy sauce and rice wine;
Add rock sugar and continue to fry, probably until the pig feet are all colored and the skin is shriveled, add an appropriate amount of water, boil with the soaked shiitake mushrooms, then turn to low heat and simmer for an hour, and finally pour in the red-skinned peanuts to continue Stew for an hour, turn off the heat immediately if you can easily poke it with chopsticks, and serve on a plate.