I once saw an article that read: "At present, food can always have some thoughts, or hungry qianjiao, observe before eating, think in the middle of eating, simmer after tasting, eat for nature, chew quietly, gently taste, and rhyme unusually." Eating is a kind of happiness, taste is a kind of fun, and transparent ink fragrance feels the spicy salty and sweet in the text, which is a kind of happiness. Those who can eat get a heart-warming enjoyment; those who can eat find a peace of mind. "Savor it, have a deep understanding!" Food has now become a part of our lives, life, slowly walking, slowly living, life does not need gorgeous coats, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, every day select different dishes to share with everyone, together for the wonderful life of every day!
Spicy stir-fried dried white beans
Ingredients: dried white tofu, onion, millet spicy, garlic, ginger, green onion, cooking wine, lao dry mother sauce
Directions: 1. Cut the white tofu into pieces, cut the onion into slices, cut the millet spicy into pieces, cut the ginger and garlic into slices, and cut the green onion into small pieces.
2. Put cooking wine, sugar, sesame oil, soy sauce and water in a bowl, stir well and mix into a sauce.
3. Put a little oil in the pan, after the oil is hot, add the dried white tofu, fry over medium-low heat until golden brown on both sides, and set aside.
4. Leave the oil in the pan, add ginger slices, garlic slices, green onion strips, onion, dried chili pepper segments, peppercorns, and sauté until fragrant.
5. Add the fried dried beans, add the old dry sauce and the sauce, cover and simmer for 10 minutes on high heat.
6. Dry the soup on high heat, add millet spicy and green onion segments, stir-fry evenly.
Braised beef tendon
Ingredients: 500 g of beef tendon, 30 g of ginger, 4 shallot heads, 5 tbsp of tomato chili paste, 2000 ml of water, 1 tbsp rice wine, 1 tbsp caster sugar.
method:
1. Wash and drain the beef tendon, slice the ginger and chop the shallots and set aside.
2. Take a pot and bring 2000ml of water to a boil.
3. Cook the beef tendon in a pot on low heat for about 2 hours until soft, then remove the cold water and cut into small pieces for later.
4. Heat a little oil in another pot and stir-fry the sliced ginger and minced shallots.
5. Sauté the tomato chili sauce together, add the beef tendon and all the seasonings, cook over low heat until the beef tendon is soft and rotten, and a little soup is left.
Ham steamed tofu
Use a piece of tender tofu, Jinhua ham, chaotian pepper, garlic, shallots, sesame oil
Recipe 1: Peel jinhua ham, cut into thin slices and cut into rings of pepper.
2. Poke the four corners at the bottom of the tofu box and pour out the tender tofu completely.
3: Cut the tofu into pieces, stuff the slices of ham between the tofu chunks, and put a slice of ham on both sides of the tofu.
4: Chop the garlic into minced garlic and chop the shallots into small onions.
5: Sprinkle chili rings on top of the tofu and drizzle with sesame oil.
6: Boil a pot of hot water, put on a steamer basket, add ham and tofu, and steam for 20 minutes.
7: When the tofu is about to steam, take a large iron spoon, pour two large spoons of oil, and heat the oil.
8: After the tofu is steamed, sprinkle with green onion and minced garlic, and when the oil is hot until it smokes, pour hot oil on the tofu.
Crispy sautéed shredded pumpkin
Ingredients: 1 to 2 evenly tender pumpkins with green skin, 50 grams of vegetable oil, a little salt and green onion.
Directions: 1. Wash the tender pumpkin with the skin, cut into thin strips and spread out in the sun to dry for half a day.
2. Heat the wok, add vegetable oil to heat, pour in the pumpkin shreds, stir-fry for 2 to 3 minutes on high heat, sprinkle with fine salt, stir-fry evenly, add the green onion and then turn it upside down twice, and it will be out of the pot.
Peppercorn fish fillets
Ingredients: Fish body meat (blue fish, grass carp, carp, rich fish), enoki mushroom (green shoot slices) to taste, dried peppercorns, peppercorns.
Directions: 1, marinate the fish: the fish body, cut into thin slices, add salt, soy sauce, chicken essence, starch and an egg mix well, marinate for 15-30 minutes.
2. Make the base ingredients: blanch the mushrooms (green shoot slices), take out and put them in the soup bowl (large basin of fish).
3: Blanch fish fillets: add clear soup in the middle, add salt, ginger shredded and chicken essence to taste. When the soup is boiling, add the marinated fillets. Nine ripe soups are placed in a soup bowl filled with mushrooms (green shoot slices).
4, make the flavor: put the oil into the pot, slightly hot to add dried pepper, stir-fry a few times, and then add peppercorns, the same stir-fry a few times, from the pot to pour the flavor into the fish fillets can be.
Double-flavored catfish
Ingredients: 1 fresh catfish, 250 grams of shallot leaves, 5 grams of white sesame seeds, 10 grams of chopped green onion.
Seasoning: Ingredient A (200 grams each of cooking wine and honey, 500 grams of tomato sauce and 500 grams of Lee Kum Kee seafood sauce, 250 g of Lee Kum Kee pork rib sauce, 750 g of Lee Kum Kee char siu sauce), salad oil 40 g.
make:
1: Slaughter the catfish and cut it into 0.4 cm thick slices with a straight knife.
2: Wash the shallot leaves and cut into 2-3 cm long pieces.
3. Mix material A evenly into catfish feed and set aside.
4. When guests order, take 350 grams of catfish fillets, add 30 grams of catfish feed and mix evenly.
5: Take an iron plate or pot, put it on the pot stove, sprinkle the chopped shallot leaves to lay flat, drizzle with salad oil, and then spread the catfish fillets of the mixture on the green onion leaves, cover with a lid, and heat over medium heat for 3 minutes.
6, 3 minutes after the uncovering, take the adjusted catfish feed 20 grams, brush on the surface of the catfish, cover the lid, medium heat continue to heat for 2 minutes.
7, 2 minutes after the cover again, brush the catfish on the surface of the catfish 20 grams, cover the lid and heat for 30 seconds, uncover, sprinkle with white sesame seeds, green onions, cover the lid and go.
Winter solstice mochi
Ingredients: appropriate amount of glutinous rice flour Appropriate amount of soybean flour Appropriate amount of brown sugar
1: Add boiling water to glutinous rice flour, stir with chopsticks while adding boiling water, and then knead into a dough with your hands until you don't stick to your hands
2. Then roll into a ball according to your liking
3, boil the dumplings under water, after the water is boiled, light cold water twice (like boiling dumplings)
4: Wait until the dumplings are floating, cook them, and use a sieve to fish out the dumplings
5, wrapped in soybean brown sugar powder can be eaten (soybean powder and brown sugar powder according to your favorite ratio mixed evenly wrapped on the surface of the dumplings can be)
6. Done
Baby rooster with pineapple sauce
Ingredients: 1500 grams of chicken, 200 grams of pineapple meat, 20 grams of bell pepper, small pepper, garlic, ginger slices, 50 grams of cooked lard, 25 grams of rice wine, 5 grams of salt, 2 grams of monosodium glutamate.
Cooking: 1. The small rooster is slaughtered and washed, cut into small pieces; the pineapple is fried into juice in the juicer.
2. Add cooked lard to the pot, when it is 50% hot, add ginger slices, garlic and stir-fry, pour in chicken nuggets, fry until golden brown, add 100 grams of boiling water, 200 grams of pineapple juice, salt, monosodium glutamate, low heat and simmer for 5 minutes, pour in small peppers, beauty peppers and stir-fry, out of the pot and plate.
Corn radish bone broth
Ingredients: corn cob 150 g, ribs 250 g, carrot 50 g, ginger, a little red dates
practice:
1: Peel the corn on the cob, cut into sections, cut the carrots into pieces, cut the ribs into pieces, cut the ginger into pieces, wash the dates and set aside. The ribs are soaked with blood.
2, pour water into the pot (the amount of water to see by yourself, more), after the water boiled, add ginger slices, corn cobs, rib pieces, boil on high heat, change to medium heat and cook for 40 minutes.
Roasted eggplant with beans
Ingredients: 300 g of long beans, 2 eggplants, salt, oil, soy sauce, garlic, ginger.
1: Wash and cut the eggplant into strips, wash and cut the long beans.
2: Finely chop the ginger and mince the garlic.
3: Heat the pot, put a little oil, add ginger and minced garlic and simmer.
4: Stir-fry the eggplant until it becomes soft and discolored, add long beans and stir-fry, put salt, stir-fry the soy sauce until the beans are cooked through.
Stir-fried dried leeks
Method 1: First, let's take a finished picture.
2. Prepare the ingredients as shown.
3. Wash the leeks and cut into segments.
4. Cut the dried incense into strips.
5. Shredded onion, shredded red pepper, sliced garlic.
6. Heat oil in a cold pan.
7. Heat the oil and stir-fry the peppercorns.
8. When the peppercorns are fried and fished out and lost, add the onion shreds, garlic slices, and red pepper shreds.
9. Add an appropriate amount of soy sauce and stir-fry the oyster sauce quickly.
10. Add a little water to prevent pasting the pan.
11. Add leek segments, sauté the dried shreds until they are broken, add the appropriate amount of mushroom essence.
12. Serve on the table, start it, it tastes good!
Tuna mashed potatoes
Method: 1, peel the potatoes and slice them; steam the potato chips together with two eggs; prepare the empty eggshells, wash them and blanch them with boiling water; put the potato chips into a mixing cup; beat the potato chips into a smooth puree and add the egg yolks, continue to stir;
2: Stir in the tuna meat; after all the ingredients are stirred, add 1 tsp of salt and pepper and stir well; squeeze into the eggshell with a mounted flower bag and sprinkle with a little cucumber skin crushed to garnish.
Sweet and sour crispy eggplant
Ingredients: 1 eggplant, 30 grams of flour, 1 tablespoon of oyster sauce, 2 tablespoons of tomato paste, 3-4 tablespoons of Thai sweet and spicy sauce, 1 tablespoon of light soy sauce, salt to taste, 1/2 bowl of water starch
method
1: Cut the eggplant into 2 cm thick, 8 cm long strips, sprinkle the flour and starch 1:1 and wrap well, sprinkle with a little salt.
2. Let it sit for 10 minutes, and you will find that the flour adheres firmly to the surface of the eggplant, so that it is not easy to drop the flour.
3: Fry the eggplant in a frying pan over medium-low heat until it is set, then fish it out, re-fry it again to color it, forcing out the oil that the eggplant inhales too much. After the re-frying, the shell is already crispy, and it is plated to be poured.
4. Next, boil the sweet and sour sauce, put the sauce into the pot and add the appropriate amount of water to boil, salt and light, then hook the sauce, and pour the sauce on the eggplant.
Fragrant grilled tilapia
Ingredients: Tilapia, salt, onion, ginger, coriander, cooking wine
Directions: 1, tilapia treatment clean, cut from the back, wash;
2, put the tilapia in the basin, put in the soy sauce, a little cooking wine, add salt, pepper, green onion, ginger, paprika, spread evenly, marinate for half an hour;
3, the electric cake bell upper and lower plates are brushed with oil, wait for the upper and lower baking pans to be baked to a state that can be grilled, put the marinated fish into the lower plate, and then cover the upper plate;
4: After grilling for four minutes, the fish is overflowing, you can cut off the power on the upper and lower baking pans at the same time, open the grilling pan, and put the fish into the plate to eat.
Crispy pumpkin in shallot oil
Directions: 1. Peel and slice the pumpkin and wash and set aside.
2. Cut the green onion into sections and set aside.
3. Add the appropriate amount of oil to the pot and pour the green onion until fragrant.
4. Pour in the pumpkin and stir-fry for a while.
5. Add an appropriate amount of flavor and stir-fry.
6. Add a small amount of salt to taste.
7. Add chicken essence and green onion to taste before cooking.
8. Stir-fry and put on the plate
Spicy cabbage stir-fried rice cake
Ingredients: spicy cabbage, hot sauce, sugar, salt, water, hot pot rice cake, water starch
Directions: 1: Put the broken rice cake into the pot, add water, exceed the height of one finger knot of the rice cake, and start cooking. After the water boils for 3 to 5 minutes, when the rice cake floats up, it is cooked, and friends who like to eat softer can cook for another minute or two;
2, the boiled rice cake over cold water;
3: Drain the excess water from the rice cake with good cold water, put it back into the pot, pour in the spicy cabbage, hot sauce, water and turn on the heat. Stir well and add salt, sugar.
4, when the water is slightly open and bubbling, add water starch, and when the soup is almost harvested, you can turn off the heat and put it out.
Pork belly stir-fried leeks
Ingredients: 1/2 kg pork belly A handful of leek flowers (about 3 pairs) 1 tbsp flavored tempeh 1 tbsp light soy sauce 3 tbsp garlic 3 grains Salt a little oil
1: Wash and slice the pork belly, cut the leek flowers into sections, and crush the minced garlic
2: Add a little oil to the pot and sauté half the minced garlic
3, put in the leek flower quickly fried off, into a little salt base flavor after loading, leek flower is easy to cook, do not fry too long, about 1 minute can be
4: Wash in a wok, sauté the remaining minced garlic in very little oil, and add pork belly
5: After stir-frying dry water, add 1/3 bowl of cooked pork, and pour in soy sauce when the water is drying quickly
6: Sauté until the lard is excreted, and then a large spoonful of flavored tempeh
7: Add leek flowers
8. Stir-fry evenly. (Because there are more soy sauce, tempeh has a salty taste, if you need to add salt, please try to see if the taste is too salty)
Oil gluten stuffed meat
Ingredients 300 grams of pork 8 oil gluten, cooking wine 2 spoons of salt a little ginger juice 1/2 spoon of light soy sauce 3 spoons, 1 spoon of dark soy sauce a little white pepper powder, sugar 1/2 spoon of green onion ginger water to taste, a little green onion
Recipe 1. Mince the pork into minced pieces
2. Put it in a pot, add cooking wine, salt, ginger juice, white pepper, soy sauce, chicken powder and an appropriate amount of green onion and ginger water and stir vigorously
3. Add the chopped chives and mix well
4. Prepare the oil gluten and pork puree
5. Poke a hole in the oil gluten and fill in the pork filling
6. I made a total of 8
7. Add soy sauce, soy sauce and sugar to the pot and then add an appropriate amount of water
8. Bring the oil gluten stuffed with meat to a boil over high heat
9. Cover the pot and turn to medium-low heat and cook for 15 minutes
10. Ready to pan
Fried pork with oil tofu
Ingredients: pork belly, oil tofu, carrot, garlic, oil, salt, ginger, soy sauce, starch, sugar, sesame oil, stock
1. Heat the pot and fill the oil, when the oil is warm, the marinated meat slices will be fried in the pan, and sauté until the fat part is transparent and caramelized.
2. In the inner sole of the pot, sauté the white garlic sections into the pot and stir-fry the carrot slices.
3. After stir-frying the oil tofu together in a pot, add salt, soy sauce and soy sauce to season, pour a small bowl of broth (about half the height of the material) into the pot, spread the sautéed meat slices on the oil tofu, and the material in the pot is evenly covered and simmered.
4. Simmer the oil tofu until it tastes through (about 2-3 minutes), uncover the lid and turn to the heat to collect the juice, put the garlic leaves into the pot and fry it twice before cooking, and the aroma can be raised. (Spicy lovers can also pour a small spoonful of red chili oil)
Lily lotus seeds steamed pumpkin
Ingredients: 10 lotus seeds, 10 lilies, 150 grams of flour, 1 large pumpkin, 3 tablespoons of sugar osmanthus flowers
Directions: 1, soak the lotus seeds and lilies one night in advance, and cut the pumpkin into pieces;
2. Spread the pumpkin into a steaming bowl and place the lotus seeds and lilies on top;
3: Steam for 15 minutes, sprinkle sugar osmanthus on top of the pot.
Dried sautéed beans
Method 1. First of all, we prepare a handful of beans, cut off the head and tail and old tendons, cut into long segments, soak in water, the fibers of the old tendons are relatively thick and must be removed.
2. Let's prepare a small ingredient, cut four garlic into slices, cut the white part of the green onion into slices, put them together in the pot, and then grab a handful of red dried peppers and green peppercorns.
3. After the ingredients are prepared, we put the beans in oil. Burn the oil in the pot, heat the oil to 70%, pour in the beans, fry in high temperature oil for 1 minute, the beans turn green, the skin slowly wrinkles, we fish out the beans, control the oil and set aside.
4. Leave the bottom oil in the pot, pour in the small ingredients just prepared, the fire is not too big, slowly fry out the water, do not fry the pepper paste, after frying the aroma, pour in the four seasons beans, after leaving the fire, start seasoning.
5. Add 2 grams of salt, 1.5 grams of chicken powder, 1.5 grams of sugar, quickly stir-fry, open the seasoning, this time you can put a little balsamic vinegar appropriately, do not like it can also not be put, pour in pepper oil, turn well after you can get out of the pot.
Braised pork ribs with quail eggs
Ingredients: 500g of small rows, garnishing with chives, about 10 quail eggs, salt, cooking wine, soy sauce, ginger, star anise, rock sugar, soy sauce;
Method: 1. Wash the small row, blanch the water, add ginger cooking wine to fishy, change color and fish out; I am a quail egg cooked by myself, peeled one by one, everyone buy ready-made on the line;
2. Pour fried quail eggs in another pot and pan, fry until the tiger skin is fried, the color is golden and fished up; this step should be done well, after boiling the tiger skin will absorb the soup, the quail eggs will be delicious; leave some bottom oil in the fire to fry the ribs, then the cooking wine, soy sauce, soy sauce, salt and sugar seasoning;
3. Add a large bowl of water, put in a whole star anise, rock sugar, quail eggs also put in, boil on high heat, simmer over low heat; pay attention to the juice, at least simmer for 30 minutes; start to collect the juice, sprinkle with green onions, and you're done;
Stir-fry dried green peppers
Ingredients: dried incense, green pepper, red pepper, oil, salt, soy sauce, pepper, sugar, monosodium glutamate, garlic
Green pepper and red pepper shredded, dry and coarse strips, garlic sliced.
Bring water to a boil in a pot and blanch the water for 2 minutes.
Remove the controlled dry water.
Heat oil in a pan and sauté with garlic slices.
Add shredded green pepper and shredded red pepper and sauté until 7 or 8 minutes cooked.
Pour in the dried and stir-fry.
Add soy sauce, pepper and sugar and stir-fry well.
Season with salt and MSG and stir-fry well.
Shiba noodles
Ingredients: 2 eggs, 20g of hollandaise beans, 100g of noodles, 2 tablespoons of sesame paste, 1 tablespoon of light soy sauce, 2/1 tablespoon of balsamic vinegar, 1g of salt, 1g of sugar, 3 cloves of garlic, 15ml of sesame oil, 2 millet peppers.
1. Dice the garlic and millet pepper. 2 tbsp tahini, 1 tbsp light soy sauce, 1/2 tbsp balsamic vinegar, 1 g salt, 1 g sugar to make the sauce.
2. After that, mix the garlic and diced chili peppers into the sauce.
3. Spread a thin layer of oil in the pan, beat the eggs and spread them into egg cakes, then cut into thin strips. Blanch the beans in boiling water and cut into thin strips.
4. Fish out the cooked noodles and put them in a bowl, add the freshly made sauce, add 15 ml of sesame oil and mix, and finally add the egg shreds and the shredded hollandaise beans and mix well.
Scallion ginger spicy stir-fried clams
Ingredients: 400g clams, a little green onion and ginger, a little dried chili pepper, 5ml of two pots, 2g of homemade MSG, 4g of homemade chili red oil, 4g of salt, 4g of oil
Directions:1. Wash the clams and leave them in light salt water for 2 hours
2. Cut the ginger into strips, cut the green onion into separate pieces, wash the dried chili peppers and set aside
3. Sit in a pot and boil water, add ginger and 2 pot heads, cook the clams until the opening is fished out, drain and set aside
4. Rinse the open clams 3 times with water and wash the sand
5. Sit in the pan and fry the ginger and green onion until fragrant
6. Sauté the dried chili peppers and chili peppers in red oil until fragrant
7. Remove the clams, turn to high heat, stir-fry for 30 seconds, add homemade MSG and salt, and stir-fry for 2 minutes
8. Remove the green onion, turn off the heat, stir-fry evenly, and out of the pan
Dried pot of apricot abalone mushrooms
Ingredients: 250g of apricot abalone mushrooms, 70g of pork belly, 100g of celery, 2 slices of ginger, 2 cloves of garlic, 2 millet peppers, 1 tbsp pixian bean paste, 2 tsp of light soy sauce, 1 tsp of sugar;
1. Wash the apricot abalone mushrooms, cut them in half from them, then cut them vertically into large pieces for later, slice the pork belly for later, slice the ginger and garlic into thin slices, cut the millet pepper into small pieces, wash and cut the celery into inch segments, and chop the Pixian watercress sauce with a knife.
2. Pour a little oil in the wok, when the oil temperature is 80% hot, add the cut apricot abalone mushrooms in batches and fry slightly until golden and soft, put out for later, leave the bottom oil in the pan, put the pork belly slices into the sauté until the color changes, and sauté the oil in the pork belly.
3. Set aside the pork belly slices, add ginger, garlic slices and chili peppers to sauté until fragrant, then add Pixian bean paste and sauté in red oil, then pour the fried apricot abalone mushrooms and celery sections into high heat and stir-fry, add soy sauce and sugar and stir-fry evenly, and then put into the pot
Pork belly with roast potatoes
Ingredients: 300g pork belly, 300g potatoes, 100g carrots, light soy sauce, dark soy sauce, rock sugar, star anise, green onion;
1. Potatoes, carrots are peeled and cut into hob shapes;
2. Heat the oil pan, sauté the pork belly until the oil comes out, add a little rock sugar and stir-fry together over low heat;
3. When the sugar color comes out, pour in potatoes and carrots and stir-fry well, then add the right amount of water, as well as a little soy sauce, soy sauce, star anise, boil on high heat and turn to low heat for about an hour;
4. Finally try the taste, not salty enough, add some salt, collect the juice on high heat, sprinkle green onion!
Yam corn pork rib soup
500g of small row of ingredients; 1 corn; 1 piece of yam; 2 carrots; a little green onion; 4 slices of ginger; star anise, cinnamon, fragrant leaves, and a little peppercorns
Wash the chopped small rows, put two or three slices of ginger, a few peppercorns, a little cinnamon, two star anise in the water, put them in the small rows and start blanching, skimming off the foam
Remove the cold water three times and wash the foam off the small row
Re-add water to the pot, add slices of ginger, star anise, steaks and corn, bring to a boil over high heat,
Cook for 20-30 minutes on high heat, add chopped carrots and yams, cook for 10 minutes, turn the heat, cook for an hour or so, put on a plate and sprinkle onions, and it's OK!