@ Good time in autumn Hello, welcome to my food self-media, I am the creator of the food field Splendid V Shandong: "Focus on food, make life more flavorful." "Today I bring you a few home-cooked delicacies, which are also loved by everyone and are very common. Every day, we use ordinary ingredients to make the most delicious meals. I also hope that today's cuisine can bring you a whole day of happiness.
<h1 class="pgc-h-decimal" data-index="01" > spicy cold lung slices</h1>
Ingredients
Beef tendon: to taste; beef tongue: to taste; tripe: to taste; bull head: to taste
Accessories
Peanut kernels: to taste; White wine: 2; Soy sauce: 4; Sesame seeds: 2; Peppercorns: 3; MsG: 3; Star anise: 2; Peppercorns: 3; Cinnamon: 2; Salt: 3; Chili Oil: 4
Specific steps
1: Wash and cut the beef tendons and beef offal into large pieces, put the beef and beef offal into a pot of boiling water added to the white wine and boil, and the blood water will be scooped up. In another pot, add the old soup brine and peppercorns, cinnamon, star anise, fragrant leaves, salt, white wine, then add the right amount of water, boil for about 30 minutes on high heat, then change to low heat and cook for 90 minutes, cook until the beef is cooked but not rotten, first cooked first fished out, let cool and set aside.
2: Boil the brine over high heat for about 10 minutes, then put the monosodium glutamate, chili oil, soy sauce, peppercorn powder and brine into a bowl and mix into the juice.
3: Crush the cooked peanut rice and set aside, then cut the cold beef, beef offal, etc. into thin slices and mix them together, drizzle with sauce and mix well, then sprinkle with sesame powder and ground peanut kernels, and garnish with parsley.
<h1 class="pgc-h-decimal" data-index="02" > Korean cold mixed enoki mushrooms</h1>
Enoki mushrooms: 300
Sesame oil: appropriate amount; salt: appropriate amount; light soy sauce: appropriate amount; Korean hot sauce: appropriate amount; oyster sauce: appropriate amount; sugar: appropriate amount
1. Wash the enoki mushrooms and break them into a silken;
2. Enoki mushroom blanched water;
3. Fish out, add salt;
4. Add raw soy sauce;
5. Add oyster sauce;
6. Add sugar;
7. Add sesame oil;
8. Add Korean hot sauce;
9. Stir well in a large bowl.
<h1 class="pgc-h-decimal" data-index="03" > garlic vermicelli shrimp in soy sauce</h1>
material:
Shrimp, steamed fish soy sauce, garlic, dragon mouth vermicelli, green onion, oil, cooking wine, salt
method:
1: Wash the shrimp, pick off the shrimp line, open the back with a knife, add a little salt and cooking wine, and marinate for 15 minutes.
2: Soak the vermicelli in cool water to soften, crush the garlic into a puree and chop the chives.
3: Pour a little oil into the wok, add the garlic paste and sauté until fragrant.
4: Pour in steamed fish soy sauce and stir-fry evenly.
5: Spread the vermicelli on the bottom of the plate, place the shrimp on top and add the sautéed garlic paste.
6: Add an appropriate amount of water to the pot, after the water boils, put the vermicelli shrimp into the pot, steam for 8 minutes on high heat, take out and sprinkle with green onion.
7: Heat a little oil and drizzle over the steamed shrimp.
<h1 class="pgc-h-decimal" data-index="04" > celery fried chicken gizzard</h1>
Chicken gizzard: 300; celery: 150
Ginger: 10; Garlic: 2 cloves; Oil: 2 spoonfuls; Oyster sauce: 1 spoonful; Salt: 1 spoonful; Soy sauce: 1 spoonful
1. Wash the gizzards and blanch them
2. Cut well and set aside
3. Celery to the old tendons cut well
4. Blanch in hot water
5. Celery that has been blanched
6. Cut the ginger garlic well
7. Sauté with oil
8. Then add the chicken gizzard and stir-fry, under a little salt
9. Stir-fry until fragrant, then add soy sauce and oyster sauce
10. Then add blanched celery and stir-fry
11. Fried chicken gizzards with parsley that have been made
<h1 class="pgc-h-decimal" data-index="05" > spicy hairy crab</h1>
Ingredients: 8 hairy crabs, 4 chili peppers, 1 handful of peppercorns, 3 green onions, a little ginger, minced garlic, 2 tablespoons of light soy sauce
Directions: 1: Brush the hairy crab clean and prepare other ingredients.
2: Put the hairy crab into the pot, add the cold water that has not passed the hairy crab, then add ginger shreds and green onion, cover the pot and cook for 8 minutes.
3: Heat the oil in a hot pan and add peppercorns, minced garlic, chili peppers, green onion and ginger shreds until fragrant.
4: Add soy sauce, stir-fry the hairy crab, cover the pot and simmer for 2 minutes.
<h1 class="pgc-h-decimal" data-index="06" > chicken casserole</h1>
Ingredients: pork ground, chicken, pig's trotters, onion, ginger and garlic, five-spice powder, salt, monosodium glutamate, cooking wine, dark soy sauce, eggs, dry starch, edible oil, grass fruits, cinnamon, dried peppers, peppercorns, star anise, ,
Directions: 1: Wash the pork, chop into minced meat, then chop the onion, ginger and garlic, stir well. Add five-spice powder, cooking wine, salt, monosodium glutamate, cooking wine, and dark soy sauce.
2: Beat the eggs into a bowl and add the appropriate amount of dry starch. Wipe the right amount of oil with a small cloth, and then wipe the pan again and evenly.
3: Use a small spoon to take the appropriate amount of egg liquid and pour it into the pan, round it well, and then put in the prepared pork grind.
4. When the egg changes color and solid, it is turned in one half and wrapped around itself in the shape of a dumpling.
5: Put the onion and ginger into the chicken's stomach, put the whole chicken into the pot, add the green onion and ginger around, pour in the cooking wine, and marinate for half an hour.
6. Put the prepared grass fruits, cinnamon, dried peppers, peppercorns, and star anise into a small cloth bag so that they do not leak out.
7, put the chicken into the basin, the pig's trotters are also put in, the small cloth bag of seasoning should also be put in, put a small amount of water, and add some cooking wine and salt appropriately.
8: Steam in a large pot, steam on high heat for 20 minutes, then reduce heat and simmer for 3 hours. During steaming, the above-mentioned vegetables can be cut into slices or hob pieces.
9. When the chicken is almost steamed, put in the dumplings and vegetables prepared in advance, and don't forget to add some water during the steaming period.
10: Steam for another 10 minutes before coming out of the pan
<h1 class="pgc-h-decimal" data-index="07" > roasted pork ribs</h1>
Ingredients: pork ribs, bamboo, shiitake mushrooms, carrots, bell peppers, green onions, ginger, salt, pepper, cooking wine, soy sauce, soy sauce
1. Soak the ribs in water, cut the shiitake mushrooms into pieces, cut the bell pepper into slices, cut the carrots into hob pieces, soak the bamboo in advance to soften, and then prepare the shallots and ginger slices.
2. Blanch the ribs in a pot of water, cool water, add ginger and cooking wine to a boil over high heat, blanch the ribs for 5 minutes.
3. Add a little vegetable oil to the wok, first add the green onion and ginger to sauté, then add the ribs and sauté until the surface is browned.
4. Add soy sauce, soy sauce and cooking wine, and sauté again to make the ribs evenly colored.
5. Add hot water and pork ribs to the pot and set them flat, reduce heat and simmer for 30 minutes.
6. After simmering for 30 minutes, add carrots, shiitake mushrooms, curd bamboo, add salt and pepper to taste, and simmer for another 20 minutes.
7. Finally, add bell peppers to add color, and collect the juice on high heat to complete.
<h1 class="pgc-h-decimal" data-index="08" > mushroom broccoli</h1>
Ingredients: broccoli, shiitake mushrooms, pork, green onion, ginger, garlic, chili pepper, salt, water starch, soy sauce, oyster sauce, sugar, dark soy sauce, pepper
1. Cut the broccoli into small flowers, chop the minced pork, remove the roots of the shiitake mushrooms and cut the cross flower knife, and then prepare some minced garlic, minced ginger and green onion.
2. Boil a pot of boiling water and pour a few drops of vegetable oil, add salt to increase the bottom flavor, add broccoli blanched water for 1 minute and then fish out the cold water for later.
3. Add shiitake mushrooms and blanch the water for 2 minutes to break the shiitake mushrooms.
4. Add a little vegetable oil to the wok, stir-fry the minced meat until it changes color, then add the green onion, ginger, garlic and red pepper and stir-fry until fragrant.
5. Add cooking wine, soy sauce and oyster sauce, stir-fry the seasonings and pour in a little hot water.
6. Add shiitake mushrooms, soak the mushrooms in the soup, then add salt and sugar to taste, turn the heat down and simmer slowly for 2 minutes, so that the shiitake mushrooms are fully flavored.
7. Finally, pour water starch to thicken the broth and turn off the heat.
8. Place the broccoli yard around the plate, and then put the sautéed shiitake mushrooms in the middle to complete.
<h1 class="pgc-h-decimal" data-index="09" > drunk ribs</h1>
Ingredients: 500g fresh ribs, a little minced garlic, a little salt, a little coarse-grained sweet potato powder, a little chopped chives, a little pepper, a little cooking wine
1: Soak the ribs in water for one hour to remove the blood, drain the water, add salt, pepper and cooking wine and marinate for more than half an hour
2: The marinated ribs are evenly coated with coarse-grained sweet potato powder
3, put oil in the pot (to be more, can not pass the ribs), 6-7 into the oil temperature, put into the ribs in the medium heat to fry, (the middle to turn to avoid the paste), and finally turn on the high heat until the oil temperature of about 90% quickly fried until golden brown out
4: Put it in the sauce while it is hot, mix well, cover with a lid, simmer and marinate for a few minutes
5、 Sauce: 2 spoons light soy sauce 1 spoon of dark soy sauce 2 spoons of sugar 2.5 spoons of aged vinegar A little white pepper A little sesame oil Chicken powder cooking wine Minced garlic chopped chives mixed
<h1 class="pgc-h-decimal" data-index="10" > home-cooked lotus root</h1>
Food distribution;
Lotus root, carrot, pork, green pepper, red pepper, dried fungus, ginger, garlic, oil, salt, soy sauce, chicken essence, cooking wine, corn starch.
Procedure steps;
1. Prepare the ingredients, first rinse the pork, cut into small slices, put the corn starch, mix well with cooking wine, and marinate for 10 minutes.
2. Wash the ginger and garlic and chop it, rinse the green pepper and red pepper and cut into pieces.
3. Cut the dried fungus foam into pieces, peel and wash the carrots and slice them, peel and rinse the lotus root and cut into thin slices.
4. Heat the oil in the pan, add ginger and garlic and stir-fry to bring out the aroma.
5. Pour in the marinated pork and stir-fry out of the oil, add the fungus, carrots and lotus root and stir-fry evenly.
6. Add green pepper, red pepper, salt, stir-fry over high heat, sprinkle with chicken essence and stir-fry to serve.
<h1 class="pgc-h-decimal" data-index="11" > stir-fried greens with white jade mushrooms</h1>
Ingredients: white jade mushrooms, green vegetables (small rapeseed), ginger, garlic, soy sauce, sugar, salt, chicken essence
1, white jade mushroom cut off the roots, clean and control the dry water;
2, the green vegetables are washed well, the leaves of the vegetable stems are separated, the ginger is peeled, washed and shredded, and the garlic is peeled and washed and chopped into minced garlic;
3, hot pan cold oil, put in ginger shredded garlic minced incense, add green vegetable stalks stir-fry, stir-fry the stems to become soft, add white jade mushrooms stir-fry, add green vegetable leaves and stir-fry evenly, add soy sauce, sugar, salt and chicken essence to taste, stir-fry evenly, you can put out of the pot and plate
<h1 class="pgc-h-decimal" data-index="12" > beef brisket</h1>
Ingredients: beef brisket, oil, salt, dried red pepper, green onion, garlic, soy sauce;
method
1. All ingredients are ready; pour half a pot of water into the pot, add a few slices of ginger, pour the brisket into it, bring it to a boil, skim off the foam; blanch the brisket out of the pot; put in the fresh respiratory pressure cooker;
2. Set the beef key, select braised, the machine starts to work until the end of the program; the oil pan is hot, sauté the ginger, garlic and peppers; drizzle a little water, pour in a little hot stir-fried fresh sauce;
3. Bring to a boil and add salt; pour in the boiled brisket pieces and stir-fry until slightly juiced; pour a little soy sauce before leaving the pot; roast the brisket in the spicy sauce.
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