@ 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" > carrot braised pork ribs</h1>
Ingredients: 3 carrots, 600 grams of ribs, 5 grams of cooking wine, 3 grams of soy sauce, 3 grams of salt, sugar
method:
1, wash the ribs, put the pot under cold water, pour cooking wine and cook for 2 minutes, fish out the cold, control the water;
2, pour oil in a casserole dish, add ribs, fry out the grease;
3: Add braised soy sauce, sauté until colored, pour in water and sugar, bring to low heat and simmer for half an hour;
4: When the time comes, pour in the carrots, simmer for 10 minutes, stir-fry quickly before adding salt and simmering until the juice is collected.
<h1 class="pgc-h-decimal" data-index="02" > multicolored cuttlefish shards</h1>
Ingredients: 150 grams of cuttlefish fillets, 60 grams of green peppers, 20 grams of red pickled peppers, 12 grams of shiitake mushrooms, 2 grams of salt, 1 gram of monosodium glutamate, 4 ml of cooking wine, 1 ml of rice vinegar, 4 grams of starch, 4 grams of egg whites, 4 grams of watercress shallots, 6 grams of green onion slices, 2 grams of ginger rice, 40 grams of vegetable oil, 10 grams of shallot oil, 25 grams of broth.
Method: 1. Wash the cuttlefish fillets, shave a word flower knife, cut the top knife into 0.5 cm wide silk, add salt, monosodium glutamate, egg white, starch into a bowl and grasp the paste well.
2. Green pepper, red pickled pepper, water hair shiitake mushrooms are shredded, the thickness is the same as the cuttlefish.
3. Cooking wine, monosodium glutamate, salt, vinegar, starch, green onion, garlic, and ginger rice, broth together into a juice.
4. Stir-fry spoon on the heat, inject peanut oil to burn 50% heat, under the cuttlefish shreds to spread out and slip through, then the accessories are slightly slippery, pour into the colander to filter out the oil.
5. Stir-fry spoon to leave the bottom oil on high heat, quickly into the main auxiliary, pour in the sauce, stir-fry a few times, drizzle with shallot oil and serve.
<h1 class="pgc-h-decimal" data-index="03" > small fried chicken gizzards</h1>
Ingredients: chicken gizzard, evergreen pepper, minced pepper, ginger, green onion, garlic, peppercorns, salt, cooking wine, dark soy sauce, sesame oil
1: First of all, the prepared chicken gizzard is cleaned and cut into thin slices; add ginger, red minced pepper, cooking wine; pickle into the flavor, it takes a while.
2: Wash the green peppers and remove the seeds inside and cut them into sections, and cut the onion, ginger and garlic into slices. Heat the pan with oil, heat the oil, add the peppercorns, ginger, green onion and garlic and stir-fry until fragrant.
3: Add the marinated chicken gizzard slices and sauté over high heat until they are broken, then add the green pepper pieces and fry, put a small amount of soy sauce, and fry until the green pepper is broken. Finally, add a little salt and a little sesame oil to the pot.
<h1 class="pgc-h-decimal" data-index="04" > flavored stir-fried chicken</h1>
Ingredients: 1 farmhouse chicken, dried tempeh, dried chili pepper, green pepper, green onion, ginger, oyster sauce, dark soy sauce, cooking wine, starch, sugar, salt, cooking oil
1. After washing the chicken, chop into small pieces, add a small spoonful of salt, two spoonfuls of cooking wine, two spoonfuls of dark soy sauce, a few slices of green onion, ginger to remove the fish, marinate for about 20 minutes, you can sit in the refrigerator, take out the noodles halfway. Finally, take out the marinated chicken, pick out the green onion and ginger sections, add an appropriate amount of starch to the meat and set aside.
2. Add a little more oil than usual to the wok And heat it up, then add ginger slices, a large spoonful of tempeh, and dried chili peppers over a slow heat to create the aroma.
3. After the tempeh begins to taste, pour in the chicken that has been marinated before, turn it into medium heat, and slowly fry until the chicken changes color and the water dries; add two tablespoons of oyster sauce and one spoonful of sugar and mix well.
4. Fry until the chicken is completely drained, after fully colored, add a small bowl of hot water, not more than half of the chicken can be, continue to boil the water over medium heat, until slowly dry, this process is about 10-15 minutes, the middle can be slightly seasoned according to their own taste.
5. Finally, add the cut green pepper pieces, stir-fry a few times to get out of the pot and plate.
<h1 class="pgc-h-decimal" data-index="05" > lemon braised pork</h1>
Ingredients: 700g pork belly with skin, half a fresh yellow lemon, 4-5 slices of ginger, 2 star anise, 1 small piece of cinnamon, about 30ml of dark soy sauce, an appropriate amount of water (about 700~800ml), 2 teaspoons of rock sugar, 1 teaspoon of salt, 1 small piece of green onion;
method
1. Wash and cut the pork belly with skin into pieces, put it in boiling water and cook for 1-2 minutes, blanch out the foam. Remove and rinse and place in an electric pressure cooker.
2. Wash and cut the lemon into slices. Gently press the lemon slices with your hands to squeeze the lemon juice into the pork belly. Do not discard the squeezed lemon slices and put them together in the pot.
3. Add ginger slices and star anise and cinnamon. 6: Add 1 tsp salt and 2 tsp rock sugar. Pour in the old soy sauce and then pour in the right amount of water. Stir slightly with chopsticks until all ingredients are evenly distributed.
4. Cover the pot, choose the appropriate program and start cooking. Simmer over low heat for almost 45 minutes. The last step of braised pork must be collected, open the lid of the pot, and heat it over high heat to collect the juice. After serving, sprinkle with chopped green onions
<h1 class="pgc-h-decimal" data-index="06" > fried lamb chop</h1>
1: Cut the lamb into pieces, add garlic, salt, red wine and olive oil and marinate for 20 minutes.
2, tomatoes, pineapple cut into pieces, lettuce shredded to make side dishes;
3, sit on the pot and light the heat into the olive oil, put the marinated lamb chop into the frying until both sides are yellow, the degree of raw and cooked depends on personal preference, the pot on the heat, put in the onion, garlic, vanilla stir-fry, add salt, pepper, red wine into the juice poured on the lamb chop can be.
<h1 class="pgc-h-decimal" data-index="07" > braised pig's trotters</h1>
Ingredients: 1 pig's trotter, raw soy sauce, dark soy sauce, rock sugar
1: Wash the pig's trotters, add ginger, green onion and cooking wine and blanch the water, then drain and set aside.
2: Put the right amount of oil in the wok, add rock sugar and stir-fry slowly over low heat, and fry until caramel colored.
3: Stir-fry the trotters in drained water and let the caramel wrap evenly around the trotters.
4: Pour a circle of cooking wine along the pot, add two tablespoons of organic soy sauce, and then add two large spoons of fresh soy sauce.
5: Add an appropriate amount of boiling water over the pig's trotters, put star anise, cinnamon, ginger, green onion knots, and bring to a boil over high heat.
6: Turn the pressure cooker to simmer for about 40 minutes. After cooling, open the lid, collect the sauce over high heat (my soy sauce is just right without adding salt, if the taste is not enough, add it as appropriate), sprinkle the green onion and plate.
<h1 class="pgc-h-decimal" data-index="08" > oil-popped river shrimp</h1>
Ingredients: river prawns, ginger, green onion, chili pepper, soy sauce, soy sauce, salt, sugar
Directions: 1: Cut off the beard, shrimp tongs, and wash, cut the green onion and ginger into foam, and dice the pepper.
2: Heat the pan, add lard, wait for it to melt and smoke, then fry the chives and ginger foam before adding the river prawns. Other oils are also available, but remember to use more oil.
3, if too little, shrimp shells are not easy to be fried crispy. Add 15ml of dark soy sauce, 15ml of light soy sauce, salt to taste, and chili peppers, stir-fry slightly, pour in cooking wine, cover the pot and simmer for 2 minutes.
4: Turn off the heat, add the sugar and continue to stir-fry until the sugar is melted. Out of the pan, plate and sprinkle with green onions.
<h1 class="pgc-h-decimal" data-index="09" > braised chicken nuggets</h1>
Ingredients: 500 g of chicken
Seasoning: 50 g soy sauce, 60 g sugar, 5 g salt, 10 g sweet noodle sauce, 10 g green onion, 10 g ginger, 10 g cooking wine, 1 g allspice powder, 50 g vegetable oil
1: Wash the chicken nuggets and control the water, pour them into the basin and mix well with shallots, ginger, cooking wine, five-spice powder, sweet noodle sauce and salt, marinate for 30 minutes, remove the control dry, put them into a 60% hot oil pot one by one, fry until they are dark yellow and fish out.
2: Heat a small amount of oil in a wok, heat it up and pour in sugar, soy sauce, salt, cooking wine, green onion, ginger and water, bring to a boil and skim off the foam, then add the fried chicken nuggets
3: After the soup is boiled, simmer over low heat for one hour, wash and slice the bamboo shoots and cook for 10 minutes
<h1 class="pgc-h-decimal" data-index="10" > grilled striped fish</h1>
Ingredients: 2 strips of fish; Ingredients: 1-2 red peppers (can not be put in fear of spicy); 1 chives; 1 piece of ginger;
Marinated fish seasoning: 1 tbsp high liquor; 1/2 tsp salt; Seasoning: 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp balsamic vinegar; 1 tbsp sugar; salt to taste; a little pepper; (seasoning please adjust appropriately according to personal taste) ;(1 tbsp = 15ml, 1 teaspoon = 5ml);
1. After the fish is cleaned, cut off, put into a large bowl, sprinkle with salt, ginger slices, drizzle with highly white wine and mix well, then marinate for 10 minutes;
2. Pour oil into the pot, heat to 7 mature, adjust to medium heat, drain the marinated fish pieces (dry with kitchen paper) fry in the pan until the surface is golden brown, fish out, drain the oil;
3. Pour out the frying oil in the original pot, leave about 1 tablespoon of oil in the pot, stir-fry the ginger slices, green onions and red peppers; add the fried fish, pour the boiling water over the fish body, continue to add seasonings (soy sauce, soy sauce, vinegar, sugar, salt and pepper), cook over medium-low heat to taste;
4. Finally, after the soup becomes thick, you can turn off the heat, do not dry it all, braised with fish soup mixed with rice, very delicious;
<h1 class="pgc-h-decimal" data-index="11" > pearl balls</h1>
Ingredients: 100 g glutinous rice 200 g minced pork 5 shiitake mushrooms 1 carrot 1 egg (egg whites only) 20 g minced shallots 20 g minced ginger 2 tbsp sesame oil (30 ml) 1 tbsp cooking wine (15 ml) 2 tbsp light soy sauce 1/2 tsp salt (3 g) chicken essence 1 tsp (5 g)
1) Wash the glutinous rice 5 hours in advance, soak it, drain it and set aside. After soaking the shiitake mushrooms in 40 degrees warm water, wash and chop them.
2) Wash the green onion and ginger and chop. Peel and wash the carrots and chop them into small pieces. Place the minced meat in a bowl and add chopped green onion and ginger, sesame oil, soy sauce, salt and chicken essence to stir and marinate for 15 minutes. Then add the egg whites, minced shiitake mushrooms and minced carrots and stir vigorously with chopsticks in a wreath in the same direction.
3) Knead the minced meat into small balls by hand, roll a layer of rice into the glutinous rice, and gently press the surface with your hands so that part of the glutinous rice can be pressed into the meat filling.
4) Place the prepared pearl balls in a steamer basket or dish and steam for 10 minutes on high heat.
<h1 class="pgc-h-decimal" data-index="12" > pepper chicken</h1>
Ingredients: 1 pure land chicken (about 1000 grams), 200 grams of onion, ginger slices, green onion segments, garlic slices, cooking wine, flower pepper, carrot pieces, spices (star anise, cinnamon, fragrant leaves), millet pepper festival, cooking wine, pepper oil, pepper noodles, salt, chicken essence, spicy fresh sauce, a pint of fresh soy sauce, simmered chili oil, shallot festival
1: Put the chicken in a pot of water, fish it out and put it into a pot of boiling water with ginger slices, green onion, carrot pieces, cooking wine and spices, simmer for 20 minutes, soak from the heat until cooked, fish out and put it into cold boiled water with ice cubes to cool it, and then drain the water for later. Tear the cooked chicken into thin strips by hand. Cut the onion into thin strips, add a little salt and mix well.
2: Add millet pepper knots, garlic slices, flower peppers, chicken essence, spicy fresh sauce, a poinsettia of fresh soy sauce, pepper noodles and pepper oil, mix well, then add an appropriate amount of simmering chili oil and shallots and mix well, you can put on the plate
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