In the world, only love and food can not be disappointed, love has been disappointed too much, food can no longer be disappointed. As the saying goes, "the people take food as the sky", and I am very much in favor of this sentence. I can call myself a "little foodie" because I've done a lot of research on the cuisine. Just the name of the dish, I can talk about hundreds of kinds. Roast duck in Beijing, small fat sheep in Inner Mongolia, lamb steamed bun in Xi'an, knife-cut noodles in Shanxi...
I often hear a lot of people say in life, "I can't cook." "In fact, the easiest thing to learn is to cook, unless you don't want to learn, of course, to do well, you must be careful." I remember when my son was cooking in junior high school, he said a very funny and incisive sentence: Cooking is easy! It is to put the seasonings of oil, salt, sauce, and vinegar into the ingredients in order! hehe! Think about it!
Returning to the truth, if a qualified housewife wants to do a good job of home cooking, she must be diligent and serious, and second, she must learn more, see more, think more, practice more, and innovate more. Table eating is a science, related to the health and happiness of the whole family, and the meals made with heart must be the best! Let me introduce you to some home-cooked methods.
Sweet and sour simmered tenderloin
Ingredients: pork tenderloin 300 g
Seasoning: Egg 75 g, wheat flour 50 g, peanut oil 100 g, sugar 8 g, vinegar 25 g, salt 3 g, soy sauce 10 g, sesame oil 15 g, green onion 15 g, ginger 15 g, starch (peas) 30 g
Preparation Method:
1。 The tenderloin is stripped of white tendons, cut into thin slices 5 cm long, 3 cm wide and 3 mm thick, and marinated in cooking wine and salt;
2。 Cut the green onion into sections and the ginger into strips;
3。 Beat the eggs, add flour, 5 grams of starch, an appropriate amount of water to make a paste, and put in the tenderloin paste;
4。 Mix with sugar, vinegar, soy sauce, sesame oil, soup, wet starch 50 g (25 g starch plus 25 g water), green onion into juice;
5。 Bring peanut oil to a boil, fry the batter tenderloin slice by slice into a frying pan to make a crisp (golden brown), pour into a colander filter oil and put on a plate;
6。 Leave 50 grams of oil in the pot, add ginger shreds and fry, that is, pour in the sweet and sour sauce, add some boiling oil, so that when the juice is cooked, pour on the fried tenderloin, and serve.
Dry pot bullfrog
Ingredients: bullfrog, leek flower, parsley, pepper, red pepper, salt, dried chili pepper, cooking wine, soy sauce, ginger, garlic, peppercorns, shallots, perilla, vegetable oil, spicy sauce, beer, sugar
method:
1. Wash the bullfrog pieces, add a part of the ginger shredded, peppercorns, cooking wine and marinate for about 10 minutes.
2. Peel and pat the garlic, cut the green and red pepper diagonally into segments, cut the shallot into segments, cut the ginger into strips, and cut the dried red pepper into sections.
3. Cut the parsley into sections, cut the leek flowers into strips, and cut the perilla at will. Stir-fry the pesto, dried pepper and ginger in a pan with oil.
4. Add bullfrogs and stir-fry to break the raw. Add the fragrant pot ingredients, spicy sauce, beer, soy sauce, sugar, chicken essence and stir-fry for a few minutes to collect the juice.
5. Add parsley and leek flowers and stir-fry well. Finally, add perilla and stir-fry well
Shacha beef
Ingredients: beef, hollow cabbage, garlic, shacha spicy sauce, oyster sauce, salt, fine sugar, cooking wine, water, taibai powder water, sesame oil
1: Wash and slice the beef, put it in the marinade and marinate for 20 minutes;
2、 Cut the hollow cabbage into small pieces, wash and drain the water; mince the garlic and set aside;
3: Add about 2 tbsp salad oil in a pot and sauté the beef from Recipe 1 over high heat until the surface of the beef turns white;
4: Add 1 tbsp oil in another pot, and put the minced garlic and shacha spicy sauce of Recipe 2 into the pot to heat the heat;
5, add oyster sauce, salt, fine sugar, cooking wine, water and stir-fry evenly;
6: Stir-fry the beef on high heat for 5 seconds and then add the hollow cabbage of Recipe 2 and stir-fry for about half a minute;
7: Use the white powder water to thin the mustard, stir-fry evenly and sprinkle sesame oil to complete.
Stir-fried fungus with double pepper
Ingredients: fungus, green pepper, red pepper, shallot ginger garlic, sugar, oyster sauce, soy sauce, salt, chicken essence. First soak the fungus in warm water for half an hour and cut into fine strips, green pepper shreds, red pepper shredded, green onion, ginger, garlic slices.
method
1, prepare a spoonful of cooking oil in a pan, put the oil hot onion, ginger and garlic, sauté to make the aroma, put the fungus, put the stir-fry for one minute, put the green pepper, red pepper, put the sugar, allspice powder, oyster sauce, salt, soy sauce, chicken essence, so that the pepper half out of the pot can be.