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" > fried beef tenderloin slices</h1>
Ingredients: Beef tenderloin 175 g, potatoes (yellow peel) 150 g, lentils 25 g, cauliflower 25 g, wheat flour 20 g, spicy soy sauce 5 g, lard (refined) 25 g, salt 5 g, pepper 3 g.
Procedure steps:
1, wash the beef tenderloin, remove the skin, cut into 3 pieces, beat into thin slices with the back of a knife, sprinkle salt and pepper, marinate for about 10 minutes, then shoot a layer of dry flour, cut the potatoes into strips and fry, cauliflower, lentils are fried separately;
2: When the pan is boiled, put the tenderloin slices in, fry the two sides of the pan over high heat, decant the remaining oil, cook it with spicy soy sauce, plate with fried potato strips, sauté cauliflower, sauté lentils, pour the original juice and eat.
<h1 class="pgc-h-decimal" data-index="02" > babao spinach</h1>
Ingredients
Spinach: 900g
Accessories
Goji berries: 10; melon seeds: 10; peanut kernels: 10; sugar: appropriate; walnuts: 2; hazelnut kernels: 10; salt: 3g; monosodium glutamate: 2g; pistachios: 10; cashews: 10; chili oil: 3g; aged vinegar: 8ml; raisins: 10; mustard oil: 2ml; soy sauce: 2ml
Specific steps
1. Wash a handful of spinach
2. Hazelnut peeling kernels
3. Peel the kernels of the pistachios
4. Peel the cooked peanuts
5. Raisins
6. Cashew nuts.
7. Melon seeds.
8. Peel the kernels of walnuts.
9. Wash the goji berries in warm water.
10. Bring water to a boil.
11. Open the water into the spinach.
12. Blanch well to control the net water.
13. Prepare the seasoning as shown in the picture.
14. Pour in eight kinds of dried fruits.
15. Add salt, vinegar, sugar and other spices.
16. Mix well.
<h1 class="pgc-h-decimal" data-index="03" > fried chicken gizzard with bubble root</h1>
Ingredients: 300 grams of chicken gizzard, 400 grams of bagged bubble root tape, 3-5 green and red peppers can be added, 3-5 pickled peppers, shallots, ginger, garlic, a little salt; a little cooking wine; a little sugar; soy sauce, a little soy sauce, a little soy sauce; a little chicken essence; 1-2 dried red peppers can be added
method:
1: Wash and slice the chicken gizzard, add salt, cooking wine, sugar, soy sauce, soy sauce and marinate for half an hour. Pour the bagged bubble root ribbon into the basket and drain.
2: Slice ginger, garlic, green and red pepper, striped pickled pepper, chopped shallot, cut into dried red pepper.
3, the pot is heated under the ginger slices garlic granules, dried pepper segments, pickled peppers stir-fried, turn to high heat, under the chicken gizzard stir-fried to change color (if the salt is added less when marinating, you can add some salt at this time). Add the bubble root strip and stir-fry for half a minute (the bubble root strip generally has salt, so don't add salt anymore), add the green onion, and stir-fry the chicken essence and put it on the plate.
<h1 class="pgc-h-decimal" data-index="04" > shredded red pepper meat</h1>
method
1: 1 large red pepper, 1 small piece of lean pork, 3 cloves of garlic cut into slices, 2 slices of ginger into strips, 1 teaspoon of starch, appropriate amount of soy sauce, appropriate amount of peppercorns, appropriate amount of salt
2: Cut the lean meat into strips, add a small spoonful of starch, an appropriate amount of soy sauce, stir well. If you feel that the color is not enough, you can also add a drop or two of dark soy sauce.
3: Wash the green and red peppers and cut them into strips. Red peppers are mainly because the color is good when fried. Then cut the garlic into slices and the ginger into strips.
4, after the pot is hot, pour the oil, add the meat shreds after the oil is hot... Turn it over for 2-3 minutes, then remove the shredded meat and put it on a clean plate.
5, the pot into the pot oil is not enough, just add some oil. When the oil is hot, add the garlic, ginger, peppercorns, and then add the chopped chili peppers. Stir-fry until the peppers are six minutes ripe, add the right amount of salt, then pour the shredded meat on the plate into it and stir-fry together for 3-4 minutes, and then you can get out of the pan.
<h1 class="pgc-h-decimal" data-index="05" > roasted pig's tail with peppers</h1>
Ingredients: Pork tail, green pepper, red pepper. Oyster sauce, ginger slices, minced garlic, white onion, dark soy sauce, monosodium glutamate, salt, sugar, cooking wine, chili sauce, cooking oil, water starch each appropriate amount.
1 Washed pig's tail and cut the washed green and red peppers into slices.
2 Pour water in a pot, add cooking wine and bring to a boil, add the pig's tail and cook until it is broken.
3 fry in a frying pan, add ginger slices, minced garlic, white green onion, pork tail, cooking wine, oyster sauce, soy sauce, add appropriate amount of water and stir-fry well.
4 Simmer for 15 minutes, add chili sauce and cook slices.
5 Add MSG, salt and sugar, add green and red pepper and stir-fry well.
6 Stir-fry with water starch, drizzle with cooked oil and stir-fry well.
<h1 class="pgc-h-decimal" data-index="06" > egg scrambled buckwheat head</h1>
material:
Buckwheat, eggs, dried chili peppers, cooking wine, soy sauce, salt, oyster sauce, oil
1. Wash the wild buckwheat head, cut into segments, beat the eggs, add cooking wine and salt and mix well, and wash and cut the dried peppers.
2. Heat the oil, add the egg liquid and fry, scoop out and set aside.
3. Leave the bottom oil in the pot, add the wild buckwheat head and stir-fry for 1 minute, add the eggs and stir-fry evenly.
4. Add salt, oyster sauce, soy sauce and dried chili peppers and stir-fry well
<h1 class="pgc-h-decimal" data-index="07" > radish goulash fillets</h1>
Ingredients: 100 grams of kimchi radish, 150 grams of beef rolls, 20 grams of black fungus, 60 grams of yam, 1 green onion, 4 slices of ginger, 4 red peppers, 4 garlic, salt, a little chicken essence
1: Preheat the wok, add cooking oil and heat to 70%, then add ginger, garlic and red pepper and stir-fry
2: Add kimchi radish slices and stir-fry for half a minute, pour in 1 bowl of warm water and bring to a boil over high heat
3: Bring the beef rolls, black fungus, yam slices and green onion to a boil
4: Season with salt, chicken essence and pepper to turn off the heat.
<h1 class="pgc-h-decimal" data-index="08" > cold mix rice tofu</h1>
Ingredients: rice tofu, garlic, shallots, oil, salt, soy sauce, paprika, white vinegar, minced pepper, red oil
1: Cut into small cubes of rice and tofu and soak in brine.
2: Finely chop garlic, add paprika, drizzle with hot oil, add a spoonful of minced pepper, add salt, soy sauce, red oil, white vinegar and season.
3: Drain the rice and tofu and put it on a plate.
4: Drizzle with the seasoned sauce and sprinkle with green onion.
<h1 class="pgc-h-decimal" data-index="09" > burnt meat strips</h1>
1. Soak potato starch in water for more than 4 hours, preferably overnight. Cut the tenderloin into strips about 6 cm long, add 2 teaspoons of soy sauce and 0.5 teaspoons of salt and marinate.
2. The soaked potato starch precipitates on the bottom, pour out the water on the top, then put the soaked starch into the marinated meat strips and grasp well.
3. Medium and high oil temperature above 170 degrees, the meat strips one by one into the oil pan frying, fried into a slightly burnt surface, most of the golden. Fry the meat strips and set aside.
4. Put the old soup in the pot, add the sugar, bring to a boil and melt all the sugar, add the white vinegar and salt, and add the chopped carrot shreds.
5. After the soup is thick, add the fried meat strips, turn off the heat, add the green onion and ginger and chopped coriander and stir-fry quickly until the soup is wrapped in the meat strips
<h1 class="pgc-h-decimal" data-index="10" > garlic pureed pig ears</h1>
Pig's ears, soy sauce, sesame seeds, monosodium glutamate, Qinghai pepper, red sea pepper, spicy sea pepper, garlic rice, sesame oil, chicken essence
1. Put the pig's ears in a pot of cold water and cook for 25 minutes. I added salt, peppercorns, ginger slices, and scallions and simmered for 5 minutes.
2. Gently insert with chopsticks, no blood water, you can, pig ears with heavy objects, flatten, cut thin slices.
Seasoning: oil spicy sea pepper, soy sauce, sesame oil, sugar, chicken essence, monosodium glutamate, cooked sesame seeds, cooked peanut rice, green, red sea pepper, garlic rice Add the seasonings one by one into the basin and mix well, plate.
<h1 class="pgc-h-decimal" data-index="11" > spicy cold mix chicken feet</h1>
Ingredients: 10 chicken feet, ginger, green onion, garlic, dried chili peppers, coriander, spicy sauce, peppercorns, salt, soy sauce, chicken essence, balsamic vinegar, sesame oil
1. Put the chicken feet in the pot, add a spoonful of cooking wine, green onion and peppercorns, bring to a boil, cover and reduce heat and cook for 10-12 minutes. The cooked chicken feet are rinsed with water and set aside.
2. Prepare all the ingredients, chop the ginger and garlic, cut the dried chili peppers, coriander and green onion into sections. Let the cool chicken feet cut in half. Add a little oil to the pan, add ginger, garlic and dried chili peppers and sauté over low heat to bring out the aroma and turn off the heat.
3. After the ingredients in the pot have cooled down, add chicken feet, add a spoonful of soy sauce, a spoonful of balsamic vinegar, a spoonful of spicy sauce, a little salt, chicken essence, sesame oil and mix the ingredients in the pot evenly. Finally, add the parsley and shallots and stir.
<h1 class="pgc-h-decimal" data-index="12" > spicy minced pepper fish chunks</h1>
Ingredients: 2 spoonfuls of minced pepper, minced green onion, starch, ginger, garlic
Directions:1. Cut the fish into cubes, add shredded ginger, salt, soy sauce, peppercorn powder, a small amount of white wine, a spoonful of starch and mix well, marinate for more than 10 minutes.
2. Prepare the chopped shallots, water starch (the ratio of one spoonful of dry starch to three spoons of water) and chop the pepper.
3. Heat the oil and add the marinated fish pieces and fry over low heat until they are slightly yellow on both sides. Don't fry old. Fry the fish
4. Heat the oil over low heat and sauté 2 tablespoons of minced pepper until fragrant. After putting some minced green onion, minced garlic is more fragrant.
5. Put a bowl of boiling water, put in the fried fish pieces, then add peppercorns, salt, a small amount of white wine, soy sauce. Cook slowly for two or three minutes over low heat.
6. Finally turn the heat to high and pour in the water starch, collect the juice, and put some chicken essence to taste.
7. Plate and sprinkle with chopped green onion or chopped parsley.
<h1 class="pgc-h-decimal" data-index="13" > steamed loofah with garlic scallops</h1>
Ingredients: loofah, garlic, canned scallops, salt, chicken essence, soy sauce
1: Peel the loofah, cut into sections and press the garlic into a garlic paste
2. Put slightly more oil than the garlic paste in the wok, when it is 20% hot, put the garlic paste into the oil, fry the garlic paste into the oil with a low heat, put it together with the oil, and add salt, soy sauce and chicken to mix well after cooling
3. Place the loofah yard on the plate, spread the oiled garlic evenly on the loofah, and then put the appropriate amount of dried scallops on top
4. After the steamer is gassed, put the loofah in and steam for 5 minutes on high heat
<h1 class="pgc-h-decimal" data-index="14" > slices of meat stir-fried pumpkin</h1>
Ingredients: pumpkin, tenderloin, oil, salt, chicken essence, soy sauce, starch, garlic
Directions: 1: Finely chop the garlic, peel the pumpkin, wash and slice
2: Pork tenderloin, wash, slice, put in a bowl, add starch, soy sauce, cooking oil and marinate for a while
3: Stir-fry the garlic in a frying pan, then add the pork tenderloin slices and stir-fry over high heat for a while
4: Add pumpkin slices, continue to stir-fry, add fine salt, stir-fry evenly, and add a little chicken essence before coming out of the pot
<h1 class="pgc-h-decimal" data-index="15" > three sauce stew pots</h1>
Ingredients: 1000g chicken wings, 200g carrots, 200g potatoes, 200g onions, oil, ginger slices, 1 cup oyster sauce, 1 cup cola, 1 glass of red wine
1. Prepare the ingredients used. Wash the chicken wings and soak them in water for half an hour, soaking in bloody water.
2: Cut the onion, potatoes, carrots into hob pieces. After draining, make an incision on the chicken wings for a more flavorful finish. Prepare cola red wine oyster sauce.
3: Pour a small amount of oil into the pan, add ginger slices, put the chicken wing skin facing down in the pan, and fry on low heat to make both sides golden brown.
4: Pour in three juices, not over the chicken wings, add onion, potatoes, carrot pieces, cover and simmer for 10 minutes
<h1 class="pgc-h-decimal" data-index="16" > gold medal garlic bone</h1>
Ingredients: pork ribs, hoisin sauce, shacha sauce, dark soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried chili, minced garlic.
1: Change the pork ribs into 12 cm long segments and rinse off the blood with clean water
2. Marinate with spices for 2 hours (seafood sauce, shacha sauce, dark soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar) or above.
3: Heat the oil to 20%, put the ribs into the pan, fry the oil temperature from low to high slowly, until the ribs are mature, the outer skin crust is removed and the oil is drained.
<h1 class="pgc-h-decimal" data-index="17" > three fresh ribs</h1>
Ingredients: 500g of pork ribs, 150g of carrots, 150g of yam with iron sticks, 50g of fungus, 1 green onion, 4 slices of white wine, 1 piece of bean paste, 2 pieces of sugar, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1/2 teaspoon of salt
1. First, cut the iron stick yam hob into pieces, carrot hob into pieces, slice the green onion with a slash knife, and cut the ribs into pieces.
2. Pour a small half pot of water into the pot, add the ribs, pour in a small amount of white wine, blanch the blood water, and fish out.
3. Add oil to a pan, add yam, fry until slightly browned and serve.
<h1 class="pgc-h-decimal" data-index="18" > ginger popcorn duck leg</h1>
Ingredients: duck leg, ginger, rock sugar, star anise, cinnamon, fragrant leaves, white wine, soy sauce, cooking wine, oil, salt.
1, sit in the pot and add cold water, add a little white wine into the duck leg meat boiling water, wash and set aside;
2: Heat the oil, add rock sugar and stir-fry slowly until completely melted, pour in the blanched duck thigh meat and stir-fry until colored;
3, add star anise, cinnamon, fragrant leaves stir-fry a few times, cook a little cooking wine, soy sauce and continue to stir-fry evenly;
<h1 class="pgc-h-decimal" data-index="19" > juice tenderloin</h1>
Ingredients: Pork tenderloin 750 g, tomato sauce 100 g, lemon juice 75 g, salt 15 g, soy sauce 5 g, green onion 20 g, white sugar 35 g, vinegar 15 g, cooking wine 15 g, sesame oil 5 g, vegetable oil 150 g
1. Wash the tenderloin, cut into thin strips with a knife and marinate in rice wine and soy sauce for a while.
2. Wash and put on the fire in the pot, put in raw oil, burn until 60% or 70% hot, fry the tenderloin, until the surface of the meat strip is hard and golden, then drain the oil.
3. Leave the remaining oil in the pot, sauté the green onion slightly, then fry the tomato sauce, then fry the meat strips, cook the rice wine, add salt, sugar and an appropriate amount of water, boil over high heat, change to a low heat to penetrate the flavor, switch to high heat to collect the juice, drop into the balsamic vinegar, and then put the lemon juice, when the marinade is thick and sticky, drop into the sesame oil, you can get out of the pot, cool and then put on the plate to eat.
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