Today, I will share 47 simple recipes for home-cooked dishes. It’s really boring to eat delicious food. 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, unusual 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!

Duck intestines with red oil

Ingredients: 5 pairs of fresh duck intestines, 2 scallions, 3 tablespoons of red oil, 1/2 tablespoon of sesame oil, sesame oil, soy sauce, vinegar, pepper powder, minced ginger and garlic, salt, chicken essence, and chopped green onion

practice:

1. Cut and clean the duck intestines, wash them several times with vinegar, salt and cooking wine, add a small amount of white wine for the last time, clean them, and shred 1 section of green onion for later use;

2. Add an appropriate amount of water to the pot, add cooking wine, ginger slices, and scallions to boil, put the duck intestines into the pot and scald a little, roll up the edges of the duck intestines and pick them up immediately;

3. Take a deep-bottomed plate, put the chopped shredded onion on the bottom of the plate, and put the hot duck intestine on top;

4. Take a bowl and add sesame oil, soy sauce, vinegar, pepper powder, minced ginger and garlic, salt, chicken essence, sesame oil, and broth, mix well, pour over duck intestines, sprinkle with chopped green onion and serve.

Pearl Soy Mango Scallop Roll

Raw materials: mango, Australian belt, shrimp, cucumber, fresh chili sauce, salt, monosodium glutamate

Practice: 1. Cut the mango into slices for later use. Seafood scraps such as Australian strips and shrimps, slurried and tasted, slide water until just cooked and minced, then mix with 200 grams of shredded cucumbers, add 5 grams of fresh chili sauce, 2 grams of salt, and 2 grams of monosodium glutamate to make a filling. Spread the mango slices flat and sprinkle with the seasoned filling.

2. Roll it up and trim it neatly with a knife, then insert the mint leaves into the plate.

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.

Eggplant with roasted peppers

Ingredients: 8 green peppers, 2 millet peppers, 2 eggplants, 2 single garlic (cut into fine particles), balsamic vinegar, sesame oil, soy sauce, rattan pepper oil, salt, monosodium glutamate.

practice:

1. Wash the eggplants, cut them into strips, and steam them on a steamer. Green peppers and millet peppers are roasted on the fire (in the shape of a pot) and cut into fine particles.

2. Put the eggplant on a plate, cover the green peppers and millet peppers on the eggplant,

3. Add garlic, salt, balsamic vinegar, sesame oil, light soy sauce, rattan pepper oil, and monosodium glutamate.

4. Drizzle with hot oil

Hot and sour chicken

Main ingredients: 6 chicken livers, 150 grams chicken intestines, 3 chicken hearts, 3 chicken gizzards, 200 grams white radish

Seasoning: 3 slices of ginger, 4 cloves of garlic, 3 millet peppers, 2 tablespoons of soy sauce, 1 tablespoon of rice wine, 1 tablespoon of white vinegar, 1 tablespoon of sugar, 1 tablespoon of chopped peppers, 1 tablespoon of pickled peppers, appropriate amount of vegetable oil

practice:

1. Cut the white radish into small pieces in the shape of a fan, add a spoonful of white vinegar (can not use vinegar)

2. Add a spoonful of sugar, mix well, and leave it for about two or three hours

3. Then cut the chicken gizzard with a flower knife, slice the chicken liver and heart, clean the chicken intestines and cut them into sections, cut the spicy millet, and prepare the ginger and garlic

4. Pour an appropriate amount of oil into a flat-bottomed non-stick pan, saute ginger slices and garlic slices until fragrant, add chicken gizzards, hearts and livers in turn, and finally stir-fry chicken intestines, then pour in rice wine to remove fishy smell

5. Pour in the soy sauce, continue to stir fry, add the small green pickled peppers and chopped peppers

6. Turn on the fire at this time, and at the same time pour the marinated white radish into the pot together with the juice.

7. Continue to stir fry and simmer for 3 minutes. When the juice is about to be collected, turn off the low heat, quickly add chopped red pepper and minced garlic, stir fry for one minute until the aroma comes out, then turn off the heat and take out the pot.

Steamed Enoki Mushrooms with Garlic

Ingredients: Enoki mushroom, garlic, salad oil, salt, umami soy sauce, sesame oil, chopped green onion, sugar;

practice

1. Cut off the old roots of Flammulina velutipes, wash them, drain and place them on a plate directly;

2. Garlic Sauce: Peel the garlic, peel more, just one head, this is a pack of enoki mushrooms and a head of garlic~ After peeling, cut into minced garlic, don’t break it too much, it’s thicker and more flavorful~

3. Add the same amount of minced garlic to the wok, turn off the heat after heating, add minced garlic, stir fry evenly, use the residual temperature of the wok to sauté minced garlic, avoid overheating~ Then season directly in the wok, add salt and Sugar, mainly salty, just add a little bit of sugar to make it fresh ~ garlic sauce is done;

4. Pour the garlic sauce directly on the washed enoki mushrooms and steam for 6-8 minutes. The enoki mushrooms will naturally steam out of water. The steamed juice is very sweet, don't waste it~ Pour out the juice and add fresh water to the juice. Taste soy sauce, sugar, sesame oil, adjust the taste, don't have to be too salty, then pour it back into the enoki mushroom plate, and finally sprinkle with chopped green onion, and it's done;

Scallion Beef Brisket

Ingredients: beef brisket; oil, salt, dried red pepper, onion, garlic, soy sauce;

Practice 1. All the ingredients are ready; pour half a pot of water into the pot, add a few slices of ginger, pour the beef brisket into it, boil it, and skim off the foam; blanch the beef brisket out of the pot; put it into the fresh breath electric pressure cooker ;

2. Set the beef button, select Braised, the machine will start to work until the end of the program; heat the oil pan, fry the ginger, garlic and chilli until fragrant; pour in a little water, and pour in a little hot fried fresh dew;

3. After boiling, add salt; pour in the cooked beef brisket, stir fry until the juice is slightly absorbed; pour a little soy sauce before serving; cook the beef brisket with spicy sauce and rice.

Brine Pork Liver

Main ingredients: appropriate amount of pork liver and appropriate amount of salt

Practice 1. Raw materials, the pig liver is soaked in water for three hours, and the water is changed several times in the middle.

2. Drain the pig liver that has been soaked in blood, add cooking wine and three tablespoons of salt.

3. Add peppercorns and marinate for 2 hours.

4. Rinse the pork liver that has been marinated for 2 hours.

5. Put water in the pot and put it on the fire, pour in all the seasonings, and add the marinated pork liver.

6. Pour in the cooking wine, bring to a boil over high heat, turn to medium-low heat and cook until the pork liver is cooked, then turn off the heat.

7. Take out the marinated pork liver and let it cool. (If you don’t eat it immediately, you can brush it with a layer of sesame oil to prevent the skin from drying out)

8. Slice when eating. It can also be eaten with sesame oil, garlic paste, balsamic vinegar, and dipping sauce.

Braised Beef and Potatoes

Ingredients: Beef, potatoes, onions, tomatoes, carrots, star anise, peppers, onions, ginger, garlic.

Practice: 1. Wash the beef and cut it into cubes. Pour in the cooking wine, soy sauce, and soy sauce for ten minutes.

2. Separate the carrots and potatoes, slice the tomatoes, and cut the onions into strips. Chop the onion, ginger and garlic again.

3. Pour oil into the hot pot. When the oil is hot, add chopped green onion, ginger, garlic, and dry chili. Pour in the corned beef, fry for a while, add star anise, cooking wine and soy sauce.

4. After the beef is evenly colored, add the onion and tomato slices to the pan. Stir well. It is best to mash the tomatoes with a spatula to soften them.

5. Stir fry for a few minutes, add hot water to soak the beef. Cover and simmer for 15 minutes.

6. After 15 minutes, add potatoes and carrots, bring to a boil over high heat, turn to low heat, cover the pot, and simmer for 20-30 minutes.

After about 7 minutes or 20 minutes, open the lid of the pot, add an appropriate amount of salt according to personal taste, add a few drops of umami soy sauce to taste or a little chicken essence, season well, turn to high heat to collect the juice, stir with a shovel to avoid sticking to the pot. While the soup is gathering, turn off the heat and add the chopped onion to the table.

Braised Pork Ribs and Potatoes

Wash the small ribs with ingredients; diced potatoes; scallions; ginger slices; rock sugar; fragrant leaves; cooking wine; salt; chicken essence

Practice Wash the ribs, add ginger slices cooking wine to a pot under cold water, blanch the water, skim off the scum, remove the ribs and drain the water for later use. Wash the potatoes and cut them into pieces.

Put a small amount of oil in the frying pan, add rock sugar when 40% is hot (put an appropriate amount according to your own taste), and let it melt slowly (note: if you don’t have a good control of the heat, try to use a low heat and don’t fry the sugar and it will burn off. sugar will be bitter).

After all the rock sugar has melted, put the pork ribs that were blanched before and stir-fry, stir-fry until they are colored, add onion, ginger, fragrant leaves and cooking wine and stir-fry (I have the habit of not putting soy sauce in braised cooking, as long as the sugar and heat can be mastered well, the color will be beautiful without soy sauce. However, if you think the color is not ideal, you can also add a small amount of soy sauce to improve the color).

Add an appropriate amount of boiling water to the ribs (the previous pork ribs soup can also be used), cover the pot and simmer for 15 minutes, then add potatoes and simmer for 15 minutes.

After the potatoes have fully absorbed the soup, add salted chicken essence to collect the juice, and a beautiful plate of braised pork ribs and potatoes can be served.

gluttonous fat intestine

Ingredients: 200 grams of pig intestines. 25 grams of peas, 20 grams of water fungus. 100 grams of pea starch, 70 grams of vegetable oil, 20 grams of green onions, 20 grams of ginger, 20 grams of white garlic, 5 grams of cooking wine, 5 grams of soy sauce, 2 grams of monosodium glutamate, 2 grams of salt, and 5 grams of vinegar.

Practice 1. Wash and cook the large intestine, then blanch it in boiling water, cut into strips 5 cm long and 2 cm wide, hang the starch in a hard paste and deep-fry it in the plant, then use hot oil and vinegar again.

2. Leave the base oil in the spoon, add onion ginger minced garlic and fry until fragrant, then cook cooking wine, a small amount of vinegar, add soy sauce, salt, 150 grams of broth, and monosodium glutamate to taste.

3. Thicken the thick gravy with starch with water, push the spoon over the hot fire to burst the juice, pour the hot oil, put in the fried sausage strips, peas, and fungus, turn the spoon over and eat it

Braised Rice Tofu

Ingredients: one piece of rice tofu, dried bell pepper, one red pepper, ginger, garlic, chives;

Practice 1. Dice a piece of rice tofu, dice a red pepper, mince ginger, garlic, chives, and dry pepper tips for later use

2. Pour salad oil into the pot, and when the oil is 80% hot, pour in minced ginger and garlic and fry until fragrant, then pour in dried peppers and red peppers to refine

3. Then add two tablespoons of chopped pepper sauce, one teaspoon of bean paste, one teaspoon of salt, and fry for a while

4. Pour in a large bowl of water, then pour in the rice tofu, stir it, cover the pot and simmer for three to four minutes

5. Cook until the water is fully absorbed by the rice tofu, and when the soup is a little thick, add a small amount of chicken essence, then pour in the water starch to thicken, and turn the pot a little before you can put it on a plate. (Note that rice tofu should not be cooked for a long time, it will stick to the pot, and do not stir it too much, because it will easily turn into a pot of rice porridge.)

Tofu Bacon Rolls

Ingredients: bacon, tofu, sesame seeds, chopped green onion, chili powder, pepper powder.

Practice: 1. Cut the tofu into long pieces, turn the salt into hot water, soak in the tofu, divide a piece of bacon into two pieces, and then roll up the tofu.

2. Cut the shallots into chopped green onions for later use.

3. Brush a layer of oil in the pan, add the bacon rolls, and fry on medium heat until discolored.

4. Sprinkle in chili powder, pepper powder, sesame seeds, chopped green onion and mix well.

Braised pork trotters

Ingredients: 2 pig trotters, 1 green onion, 3 slices of ginger, 1 star anise, 1 cinnamon bark (15 grams), 1 small piece of peppercorns, 8-10 rice wine (20 ml), 4 teaspoons of oil (25 ml), 5 teaspoons of dark soy sauce (10 ml) 2 1 teaspoon rock sugar (20 grams) 4 teaspoons cinnamon (5 grams)

practice:

1. Wash the pig's trotters, put them in a pot with enough cold water, add Chinese prickly ash, half of the rice wine, and heat on high heat

2. Skim off the foam, and remove the water after the pig's trotters are completely discolored

3. Put a little oil in the pot, add rock sugar and heat on low heat until the rock sugar melts. Add pork trotters to coat them in sugar color

4. Then add scallions, ginger slices, star anise, cinnamon, soy sauce, dark soy sauce, Knorr pork bone soup flavored thick soup, the remaining rice wine and water that has not been used for ingredients

5. Heat on high heat until the soup is boiling. After the thick soup is melted, the soup will become thick and mellow

6. Turn to low heat and simmer for about 2 hours. During this time, pay attention to turning over until the soup is thickened.

Stir-fried Pork with Mushrooms

Ingredients: 200 grams of lean pork, 200 grams of fresh mushrooms,

Seasoning: 75 grams of lard, 3 grams of salt, 10 grams of cooking wine, 15 grams of green onions, 10 grams of corn starch, 3 grams of monosodium glutamate, 8 grams of ginger, 1 gram of pepper powder, 1 gram of pepper

practice

1. Slice the meat and mushrooms separately;

2. Mix the meat with salt and cooking wine, and coat the slurry with wet starch;

3. Mix cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, pepper noodles and wet starch into juice;

4. Heat the wok and add oil. After the oil is hot, put the meat slices, push with a spoon at the bottom, and wait for the shredded meat to spread;

5. After the flavor has dissipated, add the mushrooms and stir-fry for a few times, then pour in the mixed juice, and stir well when foaming.

Papaya Red Date Soup

1. Prepare the main material papaya and red dates (if it is dry red dates, you need to soak them in cold water in advance)

2. If you have soaked white fungus at home, you can also take a small portion if you don’t have it (put an appropriate amount of white fungus to make the soup thicker)

3. Peel and deseed the papaya and cut into small pieces for later use

4. Put an appropriate amount of cold water in the soup pot, add red dates and white fungus and bring to a boil (please put enough water at a time, try not to add water halfway to avoid diluting the gelatin in the soup and affect the taste of the soup) After the pot is boiled, turn to low heat and cook for 20 minutes

5. At this time, pour in papaya and add a proper amount of rock sugar. If you don’t like it too sweet, you can omit rock sugar (red dates and papaya are both sweet, so it’s okay to not add sugar)

Vegetarian Stir-Fried Cauliflower

1. Add oil to the hot pot

2. 80% heat, add onion and garlic and fry until fragrant, add carrot and fry for two minutes

3. Add cauliflower and fry for a while, otherwise it will be hard

4. Add cucumber slices

5. Add cooking wine, soy sauce, oyster sauce, salt and stir fry evenly

6. Add starch water to the pot and thicken

Scrambled Eggs with Asparagus, Ham and Fungus

Practice 1. It should be explained that the asparagus, the fungus are all blanched, and the ham is also passed through warm water. In addition, a little salt is added to the egg liquid, and salt is added when the asparagus and fungus are simmered. This dish can be fried without adding salt.

2. Put oil in the pot, first add the ham and stir fry it. After smelling the aroma, turn the ham again, pour in the egg liquid and fry it over a low heat. After the eggs are solidified, use a spatula to loosen them. At this time, put the asparagus again. Pour in, mix the three, stir fry, sprinkle with a little salt, and serve.

Stir-fried Spicy Bullfrog

Practice 1. Cut the bullfrog into pieces, add minced ginger, cooking wine and salt to marinate for 10 minutes.

2. Prepare dry red peppers, Chinese peppers, cut onions into small pieces, slice ginger and garlic, and cut green and red peppers with an oblique knife.

3. Sauté the dried red pepper and peppercorns over low heat until fragrant.

4. Sauté ginger, garlic and shallots until fragrant.

5. Quickly stir fry the bullfrog for 2 minutes.

6. Add an appropriate amount of salt, cooking wine, soy sauce, half a bowl of water, and stir fry evenly.

7. Boil the green and red peppers for 5 minutes.

8. Out of the pot and plate.

Stir-fried pork heart

Practice 1. First, wash the pig heart, remove the fascia, and cut into thin slices.

2. Cut the green and red pepper into pieces and set aside.

3. Chop the ginger and garlic for later use.

4. Prepare a small bowl of water, add a spoonful of starch, and stir well with an appropriate amount of soy sauce.

5. Boil water in a pot, put in an appropriate amount of cooking wine, boil the water and put in the pig's heart and blanch for half a minute. After the pig's heart turns white, quickly remove it and drain the water for later use. (This step is to remove the bloody smell)

6. Put some oil in the pot and heat it, then add the garlic and ginger and saute until fragrant.

7. After the garlic and ginger are fragrant, pour in the boiled pig heart slices and stir-fry for a while.

8. Stir fry the pork heart for a while, add the green and red peppers and stir fry. At this time, add an appropriate amount of soy sauce, oyster sauce, and salt, and stir fry quickly until delicious. Sprinkle some pepper powder and mix well.

9. When the peppers are almost cooked, add water starch to thicken the juice.

Steamed Pork Ribs with Millet

Practice: 1. Soak millet in water for three hours;

2. Soak the ribs in water for 30 minutes to remove the blood;

3. Add 3 grams of sugar, 5 grams of salt, 20 grams of soy sauce, 10 grams of cooking wine, 10 grams of oyster sauce, and 15 grams of chili sauce;

4, marinate for 2 hours to taste;

5. Add the pork ribs to the millet and stir well;

6. Put the potato slices into the bottom of the container;

7. Pour in the millet ribs and steam for about 40 minutes.

Garlic Lettuce

1. Wash lettuce and cut into sections

2. Garlic cut into minced garlic

3. Heat the pot, pour in oil, boil the oil, add minced garlic, fry until fragrant, add lettuce, fry for 8 minutes, add salt

Pickled Pepper Cuttlefish

1. Clean the cuttlefish

2. Slightly blanch in water until discolored

3. Take out and drain the water for later use

4. Ginger peeled and shredded, garlic sliced, green onion cut into small pieces, Sichuan pepper and bell pepper ready

5. Add shredded ginger, garlic slices, shallots, peppercorns, and bean paste to fry the fragrant red oil.

6. Add red pickled pepper, soy sauce and a little water to boil

7. Add cuttlefish and stir fry for a while

8. Finally add a little salt and stir fry evenly

Shredded Eggplant

Practice 1. Wash the eggplant, remove both ends, and cut into even long sections

2. Put the eggplant into the steamer and steam for 10 minutes

3. mashed garlic

4. Minced green onion and ginger, cut millet pepper into rings

5, soy sauce, vinegar, salt, sugar to adjust the juice

6. After the steamed eggplant cools slightly, tear it into long strips by hand and place it on the plate

7. Pour the prepared juice on the eggplant, put chopped green onion, minced ginger, minced garlic, and millet pepper on the eggplant.

Garlic Sausage

Ingredients: 250 grams of fat intestines, green and red peppers, 2 small ingredients, onion, ginger, garlic, spices, star anise, cinnamon, dried peppers, seasoning, salt, sugar, monosodium glutamate, rice wine, oyster sauce, Pixian bean paste, sesame oil, light soy sauce, mature vinegar

Practice 1. Clean the large intestine and rinse

2. Use spices, small ingredients, and rice wine to boil the large intestine with water. After boiling, use a pressure cooker for 30 minutes.

3. Change the large intestine into strips, cut the green and red pepper into strips, and blanch the large intestine

4. Stir-fry Pixian bean paste, add water, and remove the chili shell

5. Stir-fry the small ingredients and spices, add the large intestine, rice wine, light soy sauce and oil to season and thicken the juice, add green and red peppers, and drizzle with oil.

Stir-fried Pork with Cucumber

Main ingredients: 200g tenderloin, half a cucumber

Ingredients: Green and red peppers, garlic, cornstarch, cooking wine, soy sauce, oil and salt

practice:

1. Cut the cucumber into slices and add an appropriate amount of salt to marinate;

2. Add salt, cornstarch, cooking wine and soy sauce to the tenderloin, mix well, marinate for a while;

3. Squeeze the water out of the pickled cucumber slices and put them in the pot to dry and stir to further remove the water. After the water is fried, put it out for use;

4. Heat the pan, add the right amount of oil, add the marinated meat slices and stir fry;

5. Stir fry the meat slices, add garlic slices and red peppers and stir fry together;

6. Stir fry for a few times and then add green peppers to stir fry;

7. Stir-fry the green peppers, add the cucumber slices and stir-fry;

8. After frying for a few times, add an appropriate amount of salt and stir fry evenly;

9. Serve on a plate.

Fried Pork Belly with Cauliflower

Main ingredients: 500 grams of sauerkraut, 100 grams of pork

Ingredients: 2 grams of salt, 10 grams of soy sauce, 5 grams of sugar, appropriate amount of onion and garlic, a few dried peppers

practice:

1. Cut the cauliflower into small pieces and cut the meat into thicker slices for later use

2. Heat the wok, put some oil, first stir fry the meat slices until half cooked, then put the dried chili peppers and stir fry together to get the aroma, add the onion and garlic and fry it for a while

3. Pour in the cauliflower, add salt, and fry slowly over medium and low heat, it will take about six or seven minutes, until the cauliflower is a little soft, then add sugar

4. Pour in soy sauce and stir well, you can serve

Sweet and Sour Pork Ribs with Pineapple

Ingredients: 300 grams of crispy ribs, one pineapple, half of green and red peppers, green onion, ginger, garlic, a small piece of cinnamon, one star anise, cooking wine, one tablespoon of soy sauce, two tablespoons of tomato sauce, salt, rock sugar;

practice

1. Boil water, pour a spoonful of cooking wine, put in the ribs, blanch them for a while, remove the color and drain in cold water; cut the pineapple into pieces, soak in light salt water for 20 minutes, remove and drain for use; slice the green and red peppers;

2. Prepare onion, ginger, garlic, star anise, cinnamon, rock sugar; two tablespoons of tomato sauce, one tablespoon of soy sauce, a little salt and two tablespoons of water and mix thoroughly for later use; take out the oil pan, add onion, ginger, garlic, star anise, and cinnamon and stir briefly Stir fry; add spare ribs and fry for a minute;

3. Add a spoon of cooking wine and a spoon of soy sauce and continue to stir fry for one minute; pour boiling water to cover the ribs, add rock sugar, and cook for about 1 hour on medium-low heat; after the soup becomes thicker, use chopsticks to pick out the onion, ginger, Garlic, star anise, cinnamon and other spices;

4. Pour in the tomato sauce prepared before; thicken the soup again; pour in pineapple, green and red peppers; stir well, and then serve;

Cold rice tofu

Main ingredient: 1 piece of rice tofu

Accessories: ginger, garlic cloves, chopped green onion, chili powder, soy sauce, balsamic vinegar, salt

practice:

1. Cut the rice and tofu into long square strips, chop the ginger and garlic cloves finely;

2. Put the rice tofu into a pot of boiling water and cook for 3 minutes, remove it and drain it and put it on a plate;

3. Put chili powder, minced ginger and garlic and salt in a bowl, pour in a little hot oil and mix well, then add soy sauce and balsamic vinegar and mix well;

4. Pour the prepared sauce on the rice tofu on the plate and sprinkle with chopped green onion.

Tips:

1. The soy sauce and balsamic vinegar should be added after adding the hot oil and mixing the sauce.

Cucumber Fried Fungus

Main material: cucumber, black fungus

Ingredients: Green and red peppers, ginger and garlic, chives, salt, chicken essence, white sugar, cornstarch

practice:

1. The black fungus is fully soaked and washed in advance, and the cucumber is peeled, washed and cut into slices;

2. Sliced ​​green and red peppers, sliced ​​ginger and garlic, and chopped green onion;

3. Use salt, chicken essence, white sugar, corn starch and water to adjust the thin gorgonian juice for later use;

4. Heat oil in a hot pot, add ginger and garlic slices and saute until fragrant;

5. Pour in the black fungus and stir fry over high heat, then add in the green and red chili shreds and stir fry;

6. Finally add the cucumber slices and stir fry;

7. Stir fry until the cucumber is broken, pour in the prepared gravy, sprinkle with chopped green onion, stir fry evenly and serve.

Braised pork head

Ingredients: 500g pork head meat, 1 piece of ginger, 20g of garlic clove, 20g of rock sugar, 1 piece of southern milk, 20g of cooking wine, 1 tablespoon of dark soy sauce, 3g of salt, a little oil, 2 bowls of water

practice:

1. Wash the pork head meat, scrape off the miscellaneous hairs and dirt, and bake the hard-to-clean places with a small fire on the stove, and rinse them clean.

2. Cut into pieces of the same size as mahjong.

3. Pour the cooking oil into the hot pan, fry the garlic and ginger until fragrant, pour in the pork head and fry until it turns white.

4. Add in southern milk, dark soy sauce, rock sugar, cooking wine, salt, and continue to fry until the pork is colored.

5. Add about 2 bowls of boiling water, bring to a boil over high heat, and put the soup into the rice cooker.

6. Mix the pork head with a spatula, cover the lid of the rice cooker, select the rice cooker function, scoop out the ingredients after stopping, sprinkle some chopped green onion and serve.

Fish-flavored eggplant

Ingredients: eggplant, green pepper, onion ginger, appropriate amount of pork, soy sauce, vinegar, cooking wine, Pixian bean paste, vegetable oil, starch

Practice 1. Cut the eggplant into hob blocks, wash twice with water, add a little salt, and marinate for a while.

2. Slice the pork, add a spoonful of cooking wine, a spoonful of soy sauce, and a spoonful of starch, stir well, and marinate for a while.

3. Add one spoon of cooking wine, two spoons of soy sauce, three spoons of vinegar, four spoons of sugar, two spoons of starch to a small bowl, and mix thoroughly. Cut green peppers into small pieces. Sliced ​​onion, shredded ginger.

4. Heat the pot, add oil, squeeze the eggplant out of water, put it in the pot, stir fry until the eggplant becomes soft, remove and control the oil and set aside.

5. With some oil left in the pot, add the meat slices, stir fry until discolored, and set aside for later use. Leave a little base oil, add onion ginger and saute until fragrant. Add Pixian bean paste and stir fry red oil.

6. Add green pepper and stir fry. Add the eggplant slices. Then put the seasoning in a small bowl. Bring to a boil, and turn off the heat, stirring evenly.

Garlic Fried Pork Ribs

Ingredients: 500g spare ribs, half a head of garlic, soy sauce, salt, white pepper, cooking wine, starch, oil

Practice: 1. Rinse and drain the pork ribs with blood, add a spoonful of soy sauce, two teaspoons of salt, a spoonful of cooking wine, a pinch of white pepper, and then a pinch of cooking oil, and the last two Grab a small spoon of starch and marinate for more than half an hour.

2. Cut the garlic into minced garlic and set aside. Put the oil that can cover the ribs in the pot. When the oil is warm enough to stick the chopsticks in and there are small bubbles, fry the ribs, and fry the ribs until they are golden brown.

3. I fry pork ribs of this size for about 4-5 minutes before taking them out.

4. Put a little oil in the pan, sauté the minced garlic until fragrant, add the spare ribs and stir fry until the minced garlic wraps around the spare ribs. Perfectly cooked!

Fat sausage

Ingredients: 500g pork intestines, appropriate amount of oil, appropriate amount of salt, 2 sharp peppers, 1 green onion, 10g garlic, 2 aniseed, appropriate amount of ginger, 6ml soy sauce, 10ml cooking wine, 3g sugar, 4g pepper, 8g starch

practice:

1. Soak the pig intestines in the mixed solution of light salt and vinegar for a while, remove the dirt, soak it in the rice-washing water for a while, and then gently rub it twice in clean water.

2. Blanch the fat sausage and remove it.

3. Rinse the blanched sausage with warm water.

4. Take water, pour in the fat intestines, add onion ginger, cooking wine, aniseed and cook for about half an hour

5. Slice the peppers, green onions, carrots and garlic for later use.

6. Put the seasoning in a bowl, add an appropriate amount of water to make a bowl of juice.

7. The boiled intestines can be removed by sticking them with chopsticks.

8. Cut into small pieces when not hot.

9. Heat oil in a wok, add onion, garlic and carrots and stir until fragrant. Add bell peppers.

10. Pour in the fat intestines and stir-fry for a while. Pour the sauce into the bowl and stir to combine.

Scrambled Eggs with Spinach

Ingredients: spinach, eggs, onion, ginger, garlic, salt, chicken powder, pepper powder, sesame oil

Practice 1. Wash the spinach and remove the roots, and cut the top knife into segments about 3 cm long;

2. Crack the eggs into a bowl and stir with chopsticks for later use;

3. Sliced ​​green onion, minced ginger, minced garlic;

4. Heat about 10 grams of oil in a pot; add eggs, fry until cooked and set aside for later use;

5. Put about 300 grams of water in the pot, boil it on high heat, put in the chopped spinach and quickly pour it into a colander to control the water;

6. Put 10 grams of oil in the pot, heat it up on high heat, stir-fry with onion, ginger and garlic;

7. Add spinach, salt, chicken powder, pepper;

8. Add the scrambled eggs, stir fry a few times over high heat, and pour sesame oil out of the pan.

Stir-fried Beef

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

2. Cut green and red peppers into pieces, green onions into sections, yellow rice peppers into diced pieces, pickled ginger slices, ginger and garlic cut into rice; after the pot is heated with oil, put the beef into the quick-slip and change color and serve out;

3. Put oil in the pot and saute ginger and garlic, add rice pepper and soaked ginger and saute until fragrant, add green and red peppers, adjust salt and stir fry; add beef and stir fry, adjust soy sauce, chicken powder, and scallions and stir well.

double-cooked meat

Practice 1. Prepare ingredients

2. Remove the pig hair from the pork belly, clean it and put it in a pot of cold water, add scallions, ginger slices, aniseed and cooking wine to cook

3. After the pot is boiled, skim off the foam and continue to cook

4. Cook until the skin can be pierced with chopsticks, remove the meat and let it cool slightly

5. Slice the meat; slice the green and red pepper; cut the pattern of onion, ginger and garlic

6. Put a small amount of oil in the pot, add the meat slices and stir fry

7. After the meat is slightly discolored, pour a little white wine on the side of the pot to remove the fishy smell, stir fry evenly, add onion, ginger and garlic

8. Add Pixian bean paste and stir fry evenly

9. Put in the sweet noodle sauce and stir fry evenly

Fried Squid Rings

Ingredients: 300 grams of frozen squid rings, one egg, cornstarch, appropriate amount of bread crumbs, salt, cooking wine, pepper, salad oil;

Practice 1. After the squid ring is thawed, tear off the outer skin and clean it;

2. Add an appropriate amount of salt, pepper, and cooking wine to marinate for a while;

3. Prepare the raw materials for hanging Hu: break up the eggs, put the cornstarch and bread crumbs in the container for later use;

4. Roll the squid rings in the cornstarch first; then dip them in the egg liquid; then roll them in the bread crumbs;

5. Heat the oil for 6 or 7 minutes, add in the squid rings and fry them until golden brown, dip them in salt and pepper or tomato sauce to eat, it tastes great!

Stir-fried Green Beans

Ingredients: green beans, a clove of garlic, two dried peppers (optional), salt, chicken essence.

Practice: 1. Everyone should know how to clean green beans, right? Just remove the tendons at both ends, then break them into half as long as the middle finger, and wash them. Chop the garlic, peel and chop. (You can also scald it with boiling water before frying, so it is easy to cook)

2. Heat the pot and add oil. When the oil is 60-70% hot, put the garlic in, then add the green beans, add a spoonful of salt, fry for a while, cover the pot and simmer, you can add a little water.

3. It should be cooked in about 5 or 6 minutes. When the green beans are about to wrinkle, you can add chicken essence, stir fry for a few times and it will be out of the pot.

Fried Eggplant with Beans

Ingredients: 200 grams of beans, 200 grams of eggplant

Seasoning: minced garlic, chopped pickled pepper, soy sauce, chili oil, sugar, salt, cooking oil

Practice: 1. Wash the beans, remove the tendons, cut into sections, wash the eggplants, peel and cut into strips.

2. Heat the cooking oil in a pot, add the beans and fry until slightly discolored, pour in soy sauce, sugar, add water and cook for about 3 minutes.

3. Then pour in the eggplant strips, fry until the eggplant becomes soft, add chopped pickled pepper and stir fry, season with salt, fry until fully cooked and delicious, pour chili oil, put out the pan and put on a plate, sprinkle with minced garlic.

Pork and lotus pond stir-fry

Ingredients: 150 grams of lean meat, 20 grams of dried fungus, a section of lotus root, a piece of red and yellow bell pepper, an appropriate amount of oil, an appropriate amount of salt, a piece of ginger, an appropriate amount of shallot, two cloves of garlic, an appropriate amount of starch, a little black pepper, a little soy sauce, A little white vinegar, appropriate amount of sesame oil

practice:

1. Soak the dried fungus in cold water in advance, and prepare other materials at the same time.

2. Clean the fungus and tear it into small pieces. .

3. Cut the lotus root into small cubes, then wash with clean water. After washing, soak in clean water for later use.

4. Put an appropriate amount of water in the pot and boil, add an appropriate amount of salt and a little white vinegar, add the fungus and diced lotus root and blanch.

5. Cut the lean meat into small cubes, add a little black pepper powder, appropriate amount of starch and soy sauce to mix well, then add a little sesame sesame oil to make it smooth.

6. Cut the red and yellow peppers into cubes, the shallots into sections, and the ginger and garlic into slices.

7. Let the boiled fungus and lotus root diced cool for a while, so that they are more crispy when fried, and then drain the water.

8. When the oil temperature in the pot is about 60% hot, add the diced pork and stir-fry until cooked, then take out of the pot and set aside.

9. Then add the right amount of oil and cook until it is about 70% hot, saute the onion, ginger and garlic until fragrant.

10. Add in the fungus, red and yellow bell pepper, and stir fry quickly.

11. Add the fried diced pork, add an appropriate amount of salt, add a little white vinegar and light soy sauce, pour the white vinegar and light soy sauce on the spatula, and sprinkle it around the side of the pot, so that the instant high temperature flavor stimulates it to be fresher.

12. Add a little water starch, thicken and serve.

Stir-fried Beef Cabbage

1. Prepare the right amount of pepper and chili.

2. Washed cabbage.

3. Remove the hard core in the middle.

4. Cut into small pieces.

5. Heat the pot, pour in the oil, add the peppercorns after the oil is hot, stir-fry until fragrant, be careful not to fry the peppercorns, it is easy to be bitter, then remove the peppercorns and leave the peppermint oil.

6. Add appropriate amount of salt, fry until melted, add dried chili and stir fry.

7. Put in the chopped beef cabbage and stir fry. The beef cabbage is easier to cook. When the beef cabbage becomes soft, add an appropriate amount of it to taste very fresh. Stir fry evenly. Fresh, stir fry evenly and serve.

Steamed small yellow croaker

1. Wash the small yellow croaker, remove the internal organs, slice the ginger, and cut the onion into sections

2. Sprinkle sugar and salt on the back of the fish. If you add salt, you can put a little less soy sauce

3. Pour rice wine, seafood soy sauce, seafood soy sauce is not very salty, so you can add an appropriate amount of salt

4. Put a few wolfberries on it to increase the hue, and you can seal it with plastic wrap

5. Put it into the steamer and steam at 100 degrees for 5 minutes! If you don't have a steamer, you can use a pot and steam it for 5 minutes! But the premise is that the water is boiled first and then steamed!

6. Take out the steamer, because there is no plastic wrap, so there is a little water, pour a little out, sprinkle with chopped green onion and MSG

7. Add a little vinegar to taste!

Fried Beans

1. Shred the beef, prepare the onion, ginger and garlic

2. Wash wide beans

3. Shred for spare

4. Boil the water in the pot, blanch the beans and remove the cold water

5. Minced garlic, chopped green onion

6. Put a little oil in the pot, stir fry the beef shreds and chopped green onion in the hot oil

7. Put the bean shreds and stir fry

Garlic Tiger Skin Pepper

1. Garlic mince and set aside.

2. Adjust the starch, rice vinegar, soy sauce, salt, oil consumption, and water for use.

3. Cut the green pepper into sections and extract the white tendons inside. The size is up to your liking.

4. Put the oil in the pot, and then add the peppers to fry. During the frying process, you need to squeeze the peppers with a spatula to release the gas of the peppers. Fry the tiger skin on both sides and set aside. I prepared a lot of bell peppers so I fried them twice.

5. Take another pot, add a little oil, add minced garlic and fry until fragrant, then add soybean paste and fry the red oil.

6. Add water starch and bring to a boil.

7. Pour in the tiger skin green peppers and stir fry quickly so that the green peppers are evenly coated with the garlic meat.

Garlic broccoli

1. Cut the broccoli into small pieces of suitable size, peel the garlic, and cut it into minced garlic

2. Boil water in the pot, add the sliced ​​broccoli, cook the water for 3-4 minutes

3. Heat the oil in the pot until it is 70% hot, add the chopped garlic

Hakka Fried Yong Tofu

1. Cut the tofu into large cubes and dig out small deep holes with a spoon.

2. Wash and mince the pork, add an appropriate amount of salt, cooking wine, chicken essence and light soy sauce, then add an egg white, stir in the same direction until it is strong.

3. Spoon the minced meat into the hole in the center of the tofu.

4. In a hot oil pan, fry the tofu until golden brown on all sides. (It is better to fry the side with the meat first)

5. Add appropriate amount of water, cover the pot and cook for a while.

6. Adjust the sauce: one spoon of oyster sauce + half spoon of soy sauce + appropriate amount of salt + appropriate amount of starch + two spoons of water.

7. Pour the prepared sauce into the tofu and collect the sauce.