@ 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" > [shiitake mushroom slices].</h1>
Ingredients required: 150g of meat slices, 200g of shiitake mushrooms, appropriate amount of oil, appropriate amount of salt, appropriate amount of coriander, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of chicken powder
method:
1. Thaw the meat slices.
2. Wash, deste and slice the mushrooms.
3. Prepare the chopped parsley, minced garlic and minced ginger
4. Add the shallots and ginger and soy sauce to the thawed meat slices, stir well and marinate slightly for a while.
5. Heat the oil, add the marinated slices of meat and stir-fry until the slices are raw.
6. Add shiitake mushroom slices, continue to stir-fry until the shiitake mushrooms ooze out the juice and cook for a while.
7. Add water starch and collect juice.
8. Add salt, chicken powder and a little coriander to taste before coming out of the pot, and the delicious mushroom slices will be available!
<h1 class="pgc-h-decimal" data-index="02" > kelp braised pork</h1>
Ingredients: 600g pork belly, dried kelp, edible oil, salt, rock sugar, 2 tbsp cooking wine, 1/2 tbsp dark soy sauce, 3 shallots, 4 slices of ginger, 2 small red peppers, 3 pieces of cinnamon, 4 large ingredients, boiling water
method:
1. Wash the green onion, slice the ginger, and prepare the various spices
2. Soak the dried kelp silk in warm water
3. Wash and cut the pork belly into cubes
4. Blanch the water
5. Put a little oil in the pot, add rock sugar and stir-fry, reduce the heat, and fry until a lot of foam comes out.
6. When the foam is almost gone, put in the meat pieces and stir-fry, stir-fry well, then add cooking wine, soy sauce, green onion, ginger, small red pepper and other spices to continue frying
7. Add boiling water, move to a casserole dish, remove the foam after boiling, cover and simmer over low heat for an hour
8. Add the soaked kelp shreds and salt and continue simmering for 40 minutes
9. Collect the juice, plate, garnish with spring onions and eat.
<h1 class="pgc-h-decimal" data-index="03" > boiled slices of meat</h1>
Ingredients: plum blossom meat, Chinese cabbage, egg white, salt, pepper powder, corn starch, oyster sauce, paprika, dried peppercorns, dried chili peppers, chives, garlic, bean paste, cooking wine, ginger, rapeseed oil, water
method
1. Slice the plum blossom meat, I generally use pork plum blossom meat is more tender, tender tenderness of the tenderloin I feel after cooking
2. Put it in a bowl, add an appropriate amount of corn starch, salt and egg white, stir well, and marinate for 10 minutes
3. Prepare an appropriate amount of chili pepper and peppercorns, ginger and garlic minced separately
4. After adding dried peppercorns and dried peppers to a brownish red in a wok, remove and chop them for later, no need to crush too much
5. Tear the cabbage into slices, wash and drain
6. Add 2 tablespoons of rapeseed oil to the wok and sauté the red oil with watercress paste, minced ginger and green onion
7. Then put in the fresh soup or water, pepper, cooking wine, oyster sauce and other spices, stir a few times to make it even
8. After the water is boiled, first add the cabbage slices to cook, and the cooked cabbage slices are fished out and spread into the utensils
9. Then add the marinated slices of meat to scatter, cook until the slices of meat become white, and cook for not too long, so as not to make the taste of the slices too old
10. Pour the cooked slices of meat into a container and sprinkle the minced peppercorns, chili peppers, paprika powder, peppercorns and minced garlic on top of the slices
11. Raise the pot, pour 2 tablespoons of rapeseed oil, heat it, pour the hot oil evenly on the minced chili peppers, and a bowl of peppery boiled meat slices is ready
<h1 class="pgc-h-decimal" data-index="04" > soy bean braised pork</h1>
Ingredients: 1kg pork belly, two eight petals, 100g soybeans (soaked overnight in advance), 20g rice wine, 40g rice vinegar, 60g sugar, 80g light soy sauce, 200g bone broth
1, the meat rinsed clean, wipe dry water, change the knife into a 3cm square block, beans control dry water backup;
2, hot pot hot oil stir-fry eight petals, put the flower meat stir-fry for 3 minutes, force out the fat in the meat;
3, the meat turns slightly yellow, pour out all the oil in the pot;
4: Add rice wine, rice vinegar, sugar, soy sauce, hot bone broth, soybeans together and cook until boiling, open the lid to maintain the heat for 3 minutes;
5: Cover the pot and turn the simmer for 30 minutes, burn until the soup is basically dry, and the skin of the soybeans is wrinkled.
6, the meat is super crispy, melting in the mouth. When the oil is basically in the first one, it is controlled out, and the beans are absorbed in part, and you can eat it with confidence.
<h1 class="pgc-h-decimal" data-index="05" > kidney bean shredded stir-fried meat</h1>
Ingredients: 1/2 kg of kidney beans, 150 grams of pig neck back, 4 or 5 cloves of garlic, 1 spoonful of light soy sauce, 1 spoon of salt, 1 small spoon of oyster sauce, 1 small spoon of starch (for cured meat), 1 small spoon of cooking wine (for cured meat), 1 small spoon of salt (for cured meat), 2 spoons of oil;
1. Wash the kidney beans and remove the silk at both ends and cut into strips diagonally. Cut the meat into thin strips and marinate with starch, cooking wine and salt for 10 minutes.
2. Heat the pan with cold oil and add the shredded meat and cut it out. Add soy sauce until the flesh changes color.
3. Put in the kidney bean shreds, fry until the kidney beans become soft after adding salt, kidney bean shreds fried will be poisoned, so, as much as possible to fry for a while, if you are really not at ease, add some water to fry, but there is no dry fry delicious.
4. After stir-frying, add oyster sauce and garlic cloves and fry until the garlic is broken.
<h1 class="pgc-h-decimal" data-index="06" > carrot mushroom stew</h1>
Ingredients: 1/2 chicken, 1 carrot, 1 green pepper, 1 tablespoon light soy sauce, 1 teaspoon cooking wine, 25g dried shiitake mushrooms, 3g ginger, 2 cloves of garlic, 1 teaspoon dark soy sauce, a pinch of salt
1: Wash and chop the chicken into small pieces. Shiitake mushrooms are soaked in warm water and rinsed to remove, carrots and green peppers are cut into pieces, ginger sliced and garlic peeled off.
2: Heat oil in a pan and stir-fry ginger and garlic until fragrant. Pour in the chicken nuggets and stir-fry over high heat. Stir-fry until the chicken changes color into soy sauce, soy sauce and cooking wine until it is colored.
3: Pour in water, add shiitake mushrooms and carrots, bring to a boil over high heat, simmer over low heat and cook for 15-20 minutes. Turn on high heat to collect juice. Add the green peppers, add the salt, stir-fry and add the juice until thick.
<h1 class="pgc-h-decimal" data-index="07" > tomato fillet soup</h1>
Ingredients: grass carp meat, tomato, egg white, cooking wine, water starch, green onion, chicken essence, salt, corn oil;
1. Clean the grass carp, remove the fishy line; cut the grass carp into slices and put it into a large bowl; marinate with salt and cooking wine, add egg white and water starch to sizing; wash the tomatoes, cut into slices the size of the fish fillets and set aside;
2. Heat the oil in the pot, put the fish fillets and stir-fry until the fish is white, put out the drainage oil; leave the bottom oil in the pot, and sauté the green onion sections; add tomatoes and stir-fry; cook the cooking wine, add salt and chicken essence to taste; put in the appropriate amount of clear soup; pour in the fish fillets and stew slightly; hook the water starch and then come out of the pot
<h1 class="pgc-h-decimal" data-index="08" > mushroom shrimp rice tofu pot</h1>
Ingredients: 1 piece of tofu, 6 shiitake mushrooms, 1 handful of dried shrimp, 1 carrot, 1 Cantonese sausage, 2 cloves of garlic, green onion or coriander, light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar
1. Put the cut tofu on a plate, steam for 5 minutes in water, and remove;
2. Drain the excess water on the dish and use kitchen towels to dry the water;
3. Fry the tofu in a pan of oil until golden brown and set aside;
4. Heat another oil pan, put the garlic grains and stir-fry until fragrant, then add shiitake mushrooms, dried shrimp, sausages and carrots and stir-fry until fragrant;
5. Heat a little oil in a casserole dish, add tofu and ingredients after completing Step 4 and soak the dried shrimp, add seasoning, turn to medium heat and heat for 5 minutes;
6. Sprinkle with green onions or coriander.
<h1 class="pgc-h-decimal" data-index="09" > fried fat sausage</h1>
Ingredients: Cooked pork intestines, carrots, green peppers, coriander, peanut oil, soy sauce, salt, monosodium glutamate, cooking wine, vinegar, sugar, starch, green onion, ginger
1. Cut the pork intestines into sections, put them in a bowl, add soy sauce and cooking wine and grasp well, and marinate for 20 minutes.
2. Wash and slice the carrots, cut the green peppers into sections, and chop the parsley.
3. Wash and cut the flowers, wash and shred the ginger, add starch and water to make a sauce and set aside.
4. Heat the wok with oil and add ginger shredded to the frying pan.
5. Stir-fry with fat intestines, add green peppers, soy sauce, salt, cooking wine, sugar, vinegar and fresh soup, stir-fry to bring out the aroma.
6. Add MSG, add carrots, coriander, green onions and stir-fry a few times, and use water starch to outline the leaves.
<h1 class="pgc-h-decimal" data-index="10" > leek sprouts</h1>
Ingredients: leeks, bean sprouts, salt, cooking oil
1: Wash the leeks, soak in salt water for 10 minutes, rinse with water, drain and cut into long sections.
2, bean sprouts washed, the same with salt water soaked for ten minutes and then rinsed, boil water, boil the water after pouring bean sprouts blanched water, boil again after fishing out over cold water, drain the water and set aside.
3: Heat the pan with cold oil, enlarge the garlic and sauté to bring out the aroma. Then put the bean sprouts, quickly stir-fry a few times over high heat, about 20 seconds, do not have to fry for too long, already blanched in water.
4: Pour in the leeks, remove the salt, stir-fry quickly, and you can get out of the pot. It's so simple that you can get out of the pot without using it for two minutes.
<h1 class="pgc-h-decimal" data-index="11" > braised beef tendon</h1>
Ingredients: 250 g beef tendon, dried chili pepper to taste, 5 slices of ginger, 3 cloves of garlic, 2 tablespoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of sugar, salt to taste
1. Wash and chop the large pieces after buying the beef tendon, add water and ginger slices and simmer for 3-4 hours (skim off a small amount of floating powder in the middle). Drain. Cool through into small pieces.
2. The remaining beef tendon soup is a delicious and nourishing broth.
3. Heat the oil pan, add ginger slices, garlic cloves, dried chili peppers and sauté until fragrant. Pour in the beef tendon cubes and stir-fry well.
4. Add 2 spoons of light soy sauce, 1/2 tablespoon of dark soy sauce and 1/2 tablespoon of sugar and stir-fry well to color. Add an appropriate amount of water, an appropriate amount of salt and simmer for a while, then dry the juice.
<h1 class="pgc-h-decimal" data-index="12" > cold sesame spinach</h1>
Ingredients: Spinach, oil, vinegar, sugar, salt, pepper, green onion, minced garlic, minced ginger, cooked white sesame seeds
1: Heat the oil and add the appropriate amount of peppercorns, remove the peppercorns after the aroma, then put the sugar, salt, pepper, green onion, garlic and ginger in a bowl, pour in the hot sesame oil and make a sauce.
2: Add enough water to the pot and add some salt, wash the spinach and blanch for 2-3 minutes.
3: Rinse the blanched spinach, squeeze out the water, add the sauce, cooked white sesame seeds and mix well.
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