Hello everyone, 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 belly</h1>
Ingredients: konjac knots, white fungus, carrots, cucumbers, salt, sugar, soy sauce, vinegar, chili oil
method:
1: Soak the white fungus in cold water for half an hour and tear it into small pieces.
2: Bring a pot of water to a boil, blanch the white fungus and konjac knots and set aside.
3: Peel and shred the carrot cucumber, serve with the white ear konjac, add the seasoning and mix well.
<h1 class="pgc-h-decimal" data-index="02" > tripe</h1>
Ingredients: 150 g of tripe slices cooked in white brine.
Seasoning: 20 grams each of coriander, shredded shallots, 10 grams each of coriander, red millet pepper ring, 10 grams of lime juice, 4 grams of monosodium glutamate, 2 grams of chicken essence, 0.5 grams of sugar, 3 grams of yellow curry powder and salt, 8 grams of pepper oil, 5 grams each of mint leaves and haitian white rice vinegar.
make:
1. Cut the cooled tripe into 1 cm wide slices with an oblique knife.
2. Add the cut tripe slices to all the spices and stir well, then plate and serve.
Key: the time of tripe brine should be mastered at one point, the brine time is not enough, the cold vegetables produced cannot be chewed, the time is long, the tripe is soft, the production plate is not beautiful, and it is good to marinate to just pinch with your fingers.
<h1 class="pgc-h-decimal" data-index="03" > stir-fried pork skin</h1>
Ingredients: Two spoonfuls of homemade soy sauce, three pieces of pork skin, a little cooking oil, a little green onion, a little ginger, a little garlic, a little green, a little red pepper, a little cooking wine, a little chicken essence
1: Clean the hairs on the pigskin, wash them, put them in a pot and cook for 15 minutes.
2: Cut the cooked pork skin into strips
3: Heat the oil in the pot, add green onion, ginger and garlic to simmer the aroma, pour the tempeh and stir-fry until fragrant.
4: Add the cut pork skin and cooking wine and stir-fry for 1 minute, add the green and red pepper and stir-fry for 1 minute, pour in the chicken essence and mix well.
<h1 class="pgc-h-decimal" data-index="04" > balsamic vinegar cold mixed with apricot abalone mushrooms</h1>
Ingredients: apricot abalone mushrooms, sweet beans, carrots, red bell peppers, Zhenjiang vinegar, sesame oil, sweet soy sauce, sugar, salt, black pepper
method
1. Wash and slice the apricot abalone mushrooms, tear off the hard stems of the sweet beans, and cut the carrots and red bell peppers into strips.
2. Prepare a large bowl, add Zhenjiang vinegar, sesame oil, sweet soy sauce, sugar, salt and black pepper and mix well into the sauce.
3. Bring a pot of water to a boil, add sweet beans and carrots.
4. Heat a pan, add a little oil, fry the apricot abalone mushrooms and red bell pepper until golden brown, and put them in a bowl.
5. Add sweet beans, carrots and sauce and mix well, put in the refrigerator and refrigerate for 30 minutes.
<h1 class="pgc-h-decimal" data-index="05" > chopped pepper claw</h1>
Ingredients: chicken feet, 6-7 garlic cloves, minced pepper, oil.
1. Wash and cook the chicken feet.
2. Take an appropriate amount of chopped pepper and chop it, take six or seven garlic cloves and chop into garlic puree.
3. Pour a small amount of oil into the pot, heat it up, and sauté the minced pepper and garlic paste together.
4. Pour the stir-fried garlic puree and minced pepper into the cooked chicken feet, mix well, and you can do it.
<h1 class="pgc-h-decimal" data-index="06" > Sichuan buckle meat</h1>
material
Pork belly, Yibin sprouts, peppercorns, ginger, star anise, cloves, soy sauce, sugar, soy sauce, soy sauce, soy sauce, salt.
1, pork belly cut into large pieces, put in water and boil until just collect blood water (the boiling process with chopsticks to tie, there is no blood in the hole can be oozing out), after fishing up slightly cool, smear a small amount of sugar on the skin, soy sauce, let it color, dry until the surface almost collect water.
2: Put a little oil in the pan, put the meat pieces facing down and fry until the skin is golden brown. I was afraid of frying, after putting oil in the pan, I put the skin of the meat pieces down, then covered the lid and lit the fire, listened to the sound in the pan, felt almost, and then turned off, and then removed the lid.
3, fried meat skin in the middle of a little scorched Ha, it doesn't matter, with a knife scraping, how to be safe, fried by yourself is not fun Ha, maybe also affect the beauty.
4, fried meat cut into slightly thick slices, skin facing down on the bottom of the bowl spread, it is recommended not to cut too thin, otherwise the chopsticks can not be clamped after steaming.
5: Mix soy sauce, a little sugar, an appropriate amount of water and salt into a juice, pour half of it on the meat, and then put some peppercorns, star anise, cloves and ginger shreds.
6, spread a layer of Yibin sprouts on the meat slices, and then pour the remaining half of the juice on the meat, and then put some peppercorns, star anise, cloves, ginger shreds, and steam in a pressure cooker for about 40 minutes.
<h1 class="pgc-h-decimal" data-index="07" > spinach steamed eggs</h1>
Preparation of ingredients and seasonings: spinach, egg, millet spicy, garlic, soy sauce, vinegar, salt.
Cooking steps:
1: Wash and blanch the spinach for 1 minute, remove and let it cool for a while, then squeeze most of the water out of the spinach by hand and cut it into small pieces for later.
2: Add a little cooking wine and salt to the egg mixture, then add the chopped spinach, add 2 tablespoons of boiled water and stir well.
3: Brush the container with a layer of oil and then pour in the egg mixture.
4, boil water in the pot, boil the water and steam, steam for about 15 to 20 minutes, steam well, then pour it out and cut it into pieces.
5. Finally, make a simple seasoning: add millet spicy, minced garlic, soy sauce and balsamic vinegar to the bowl and mix well.
<h1 class="pgc-h-decimal" data-index="08" > onion chicken stew</h1>
Ingredients: 1/2 chicken, 1 onion, green onion to taste, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon cooking wine, 1/2 teaspoon sugar, 2 teaspoon salt
1, cut half a chicken into small pieces, put the pot in cold water, blanch the water and then fish out and wash it.
2. Cut off the onion in two ends and cut into small pieces and set aside.
3: Heat oil in a pan, add the onion and stir-fry for a while, then pour in the blanched chicken nuggets and stir-fry evenly.
4, pour cooking wine, soy sauce, soy sauce in turn in the pot, stir-fry evenly, then pour sugar and salt, stir-fry evenly.
5, pour hot water over the chicken nuggets, after boiling on high heat, cover the pot and simmer for 15 minutes, after 15 minutes, turn on the high heat to collect the small soup
<h1 class="pgc-h-decimal" data-index="09" > potato stewed pork belly</h1>
Ingredients: potatoes, red pepper, pork belly, onion, salt, shacha sauce, bean paste, soy sauce, salt, sugar, lemon juice, oil
1. Wash and cut all the ingredients. Cut the lemon into two small pieces together.
2: Sit in a pot and heat the oil to fry the ginger slices, then put the cut pork belly down and stir-fry over low heat.
3: Sauté over low heat until golden brown. Squeeze the lemon juice.
4: Add potato cubes and stir-fry together.
5: Add watercress paste and light soy sauce to color.
6: Add a spoonful of shacha sauce. Then cover the pot and simmer slightly for 2 minutes until the potatoes are cooked through.
7: Finally, add the onion and red pepper and stir-fry together for a while.
8: Add salt to taste when cooking.
<h1 class="pgc-h-decimal" data-index="10" > scrambled eggs for farm pigs</h1>
Free-range native pigs weighing about 300 kilograms are selected, and fried with fried eggs to highlight the original ecological aroma of the two materials. When frying eggs, Liang Wenqi revealed a tip: if the eggs are beaten into the bowl in advance, add salt and stir well and then fry, the taste is not fragrant, our approach is to beat the eggs directly into the pan, fry until the shape is set, the egg Qing Dynasty egg yolk is folded and pressed into a cake, and then changed into a diamond-shaped block, so that each egg has white and yellow, and it tastes particularly fragrant, I don't believe you try!
Production Process:
1: Cut the pork belly into thin slices.
2: Beat the eggs into a frying pan, fry until they solidify, then lift the egg whites and fold them to the yolks, fry until cooked until they are cooked through, then remove and change them into diamond-shaped pieces.
3: Cut 80g green pepper and 30g red millet pepper into strips.
4, the bottom of the pot oil heat, put in 150 grams of pork belly slices sautéed in the oil, until the meat slices are curled, add 10 grams of green onion, green hangzhou pepper strips, red millet pepper strips stir-fry fragrant, under the egg 200 grams, cook 8 grams of soy sauce, 5 grams of soy sauce, adjust a little salt, sugar, monosodium glutamate, turn over high heat and then you can get out of the pot.
<h1 class="pgc-h-decimal" data-index="11" > fried veal steak in black pepper osmanthus nectar juice</h1>
1. Wash and dry the tender veal chops, sprinkle with a pinch of salt, black pepper and pat loose with the back of a knife.
2. Top the steak with egg whites and pat on the dried starch.
3. Heat a little oil in a pan and fry both sides over medium heat until the meat changes slightly.
4. Add two spoonfuls of red wine, Lee Kum Kee black pepper juice, osmanthus sauce to the original pot, when boiling to become viscous, add the fried steak and simmer well, and immediately plate.
<h1 class="pgc-h-decimal" data-index="12" > fruity crispy shrimp</h1>
Orange peel is not only used for the grilled fish on top, but also to make fruity shrimp - the shrimp is mixed with fresh orange peel and marinated, so that the shrimp meat can fully penetrate the fruit flavor, then it is fried crisply, and then coated with a layer of shrimp juice made of sugar, apple cider vinegar and rice vinegar. When serving, the crispy shrimp on the outside and tender on the inside are placed on one end of the plate, and the refreshing and greasy fruit salad is placed on the other end, which looks affordable and sufficient, and it is a delicious and delicious product that sells new appearances.
1: Remove the head and back of the shrimp, stir in the orange peel and marinate, fry in hot oil until crispy and set, remove the drain.
2, the pot into the bottom of the oil to 60% hot, under the chopped shallots, ginger, garlic, dried red pepper ring simmered, pour in homemade shrimp juice (sugar 30 grams, rice vinegar 20 grams, apple cider vinegar 10 grams, salt 4 grams stir evenly) to thicken, under the fried shrimp wrapped in the sauce, quickly turn well, put into one end of the long dish, the other end put the appropriate amount of fresh fruit pieces, squeeze on the salad dressing and serve.
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