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" > vegetarian fried zucchini</h1>
method:
Step 1: Prepare the zucchini, wash it in clean water, cut it in half, cut into thin slices, the seeds do not need to be removed.
Step 2: Peel the green onion and wash and chop, peel the ginger, wash and cut the fine strips, and cut the dried chili pepper into small pieces.
Step 3: Heat the oil, add chopped green onion, ginger shredded, dried chili peppers, sauté to taste, and then pour in the zucchini.
Step 4: Stir-fry evenly over high heat, pour in the appropriate amount of soy sauce and salt, and fry until the zucchini is broken and cooked, then you can turn off the heat and put it on the plate to eat.
<h1 class="pgc-h-decimal" data-index="02" > garlic spicy fried shrimp</h1>
Ingredients: prawns, garlic, chili pepper, olive oil, salt, pepper
1: 8 to 10 prawns, peel and wash the sand line (the shrimp skin on the tail is retained, it will look better), two cloves of garlic, 4-5 dried red peppers.
2: Chop the garlic and cut the pepper into small rings with scissors.
3, pour 2 spoons of olive oil into the pot, do not have to wait for the oil to heat, just pour in the minced garlic and pepper rings - I like this without waiting for the oil to heat up the garlic into it, I think the garlic flavor can better penetrate into the oil.
4: Add the shrimp, add salt and pepper to taste.
5: Sauté for about 3 minutes, or until cooked.
<h1 class="pgc-h-decimal" data-index="03" > spicy chicken claw quail eggs</h1>
Ingredients: chicken feet, quail eggs, garlic, ginger, cooking wine, dried chili peppers, five-spice powder, dark soy sauce, soy sauce, green onion
1, chicken feet buy fresh washed clean drained water, with a knife to remove the toenails, before chopping into small pieces for later; garlic ginger cut into pieces, green onion cut into sections;
2, quail eggs are cleaned and put into water on high heat to boil, then turn to medium-low heat to cook, after cooking, let cool and peel and rinse and set aside;
3, put water in the pot, put in the cut chicken feet, then pour a little cooking wine to remove the fishy, boil and wash the foam with warm water, drain the water and set aside;
4, put a little oil in the pot, add ginger garlic, green onion sections stir-fry, add a little dried pepper together to fry; pour in the chicken feet and fry until the chicken feet are slightly yellowish, add cooking wine, dark soy sauce, soy sauce, sugar and five-spice powder to fry evenly, and then add quail eggs and stir-fry evenly;
5, pour in the appropriate amount of hot water just flooded the ingredients, boil on high heat, turn to medium heat and simmer slowly, then turn to high heat to collect the juice, stir-fry well out of the pot and plate.
<h1 class="pgc-h-decimal" data-index="04" > fried meat slices with green peppers</h1>
Ingredients
Lean meat 150 g green pepper 4 ginger 4 slices garlic 2 cloves light soy sauce 1 spoonful pepper 2 g salt 2 g chicken essence 2 g tempeh 30 grain corn starch 2 g
steps
1. Cut the lean meat into thin slices, add corn starch, pepper, soy sauce and peanut oil and marinate for 10 minutes
2. Slice ginger, garlic slices, tempeh 30 grains and set aside
3. Cut the green pepper in half to remove the seeds, and then diagonally into segments
3. Heat the oil in the pan, stir-fry the slices of meat and set aside
4. Stir-fry ginger, garlic and tempeh over low heat in another oil pan
5. Add green peppers and stir-fry over high heat
6. Add the sliced meat and stir-fry evenly
6. Stir-fry salt and chicken essence to taste
<h1 class="pgc-h-decimal" data-index="05" > sixi pills</h1>
Ingredients and seasonings: minced pork, lotus root, egg, green onion, cooking wine, soy sauce, sugar, corn starch, chicken essence, oyster sauce, salt.
Cooking steps:
1: Peel and chop the lotus root and add an egg, green onion and lotus root to the minced pork.
2: Add 1 spoonful of salt, 2 spoons of cooking wine, 1 spoonful of soy sauce, 1 spoonful of sugar and 2 spoons of corn starch and stir well. (Be sure to stir in one direction until it is particularly sticky and feels like it can't be stirred)
3: Knead the flavored pork filling into several large balls. (Alternating hitting the meat filling with both hands can make the meat filling more firm and elastic, and it can also be more formed)
4, heat the pan and heat the oil, wait for the oil temperature to be 70% hot, then put in the meatballs and fry them on low heat, and then fish out the oil control after the surface of the meatballs becomes golden brown.
5: Add a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of oyster sauce, half a spoonful of chicken essence, the right amount of salt and half a bowl of water, add the fried balls after the water boils, and stir-fry for about 5 minutes.
6, finally add water starch to the sauce can be out of the pot ~ ~
<h1 class="pgc-h-decimal" data-index="06" > crystal pumpkin</h1>
Preparation of ingredients and seasonings: pumpkin, goji berries, sugar, water starch.
1: Peel and remove the pumpkin, cut it into large and small strips, put the small one down into a bowl, put it in a pot, steam it for 20 minutes.
2: After the steamed pumpkin is removed, put it upside down on the plate and pour the pumpkin out completely.
3, add water to the pot, add goji berries, add an appropriate amount of rock sugar, after the water boils, pour water starch into the boiling until the sugar water is thick, add a throw of honey to increase the flavor (no can not be added).
4: Then pour the boiled sugar water evenly over the pumpkin while it is hot.
<h1 class="pgc-h-decimal" data-index="07" > pine nuts tossed with rapeseed</h1>
【Material】
300 grams of rapeseed, 50 grams of pine nuts.
1 tsp salt, 1 tbsp msg, sugar, rice vinegar, vegetable oil, 1 tbsp sesame oil.
1 Rapeseed remove the root, wash, cut into small pieces, put in a pot of boiling water with a little fine salt, blanch, fish out, cool with cold water, drain the water.
Heat vegetable oil in 2 pots, add pine nuts, sauté over low heat to taste and drain.
3 Put the rape segments into a clean container, add rice vinegar, monosodium glutamate, sugar, and salt and mix well until flavorful, sprinkle with sautéed pine nuts, drizzle with sesame oil and mix well, and serve on a plate.
<h1 class="pgc-h-decimal" data-index="08" > sweet and sour pork ribs</h1>
Ingredients: 1 kg of pork ribs, 75 grams of rock sugar (sugar is also available), 25 grams of soy sauce (including 15 grams of light soy sauce, 10 grams of dark soy sauce), 50 grams of vinegar, 25 grams of cooking wine, 15 grams of green onion, 5 grams of cooked sesame seeds, 15 grams of ginger slices, oil, salt to taste.
1, pork ribs chopped into 5 cm long segments, put in boiling water to remove blood water;
2. Stir in the ribs with cooking wine, soy sauce and ginger and shallots for 20 minutes;
3. Steam the ribs on the pot (about 30-40 minutes);
4, steamed ribs pick out for use, broth take out ginger and green onion for use;
5: Heat the oil in the pan until 70% hot and fry the ribs until golden brown;
6: Leave the bottom oil in the pot, put the rock sugar into the boiling, add the broth of the steamed pork ribs, soy sauce, vinegar and salt, put in the ribs and burn for a few minutes;
7: When the soup is thickened, drop a few drops of vinegar and sprinkle sesame seeds.
<h1 class="pgc-h-decimal" data-index="09" > fried crucian carp</h1>
Main ingredients: crucian carp, salt, ginger and onion, cooking wine
Preparation Method:
1. Wash the scales, gills and internal organs of the crucian carp, and the black membrane in the abdomen must be scraped clean.
2. Marinate the cleaned crucian carp with salt, cooking wine and onion and ginger for about 20 minutes, and dry the water on the fish for later.
3. Heat the pan into the oil to moisten the pan, and then add the oil to fry the fish in the pan over low heat until both sides are golden brown, and when you see that the skin has a crispy feeling, you can get out of the pan.
<h1 class="pgc-h-decimal" data-index="10" > rock sugar stewed pig's trotters</h1>
Ingredients: pork trotters, sliced ginger, peppercorns, star anise, a handful of green onions, knotted, two pieces of rock sugar, dark soy sauce, cooking wine
method
1, boil a pot of water, just open the pig's trotters, blanch the water for a few minutes, will slowly foam, turn off the heat.
2. Take out the pig's trotters and rinse them with cold water, and carefully wash off the remaining stolen goods.
3: Cook another pot of water, add ginger slices, peppercorns and star anise. Boil the pig's trotters in water and add the green onions in knots. When the water is boiled again, pour a small amount of cooking wine, cover the pot and turn to low heat and simmer for about 1 hour.
4. After an hour, the soup is basically stewed out of white. Take a new pot, add the pig's trotters, and pour in the soup that has just been simmered together (about half of the pig's trotters).
5, add soy sauce, rock sugar, boil and then turn to low heat, cover the pot and turn to low heat to continue simmering, cook until the pig's trotters are colored and crispy, (about 1 hour less) Finally, collect the juice on high heat
Stir-fry the liver tip
Ingredients: 300 g pork liver, 1 cucumber, 5 cloves of garlic, 3 slices of ginger, 2 g of salt, 2 tbsp of soy sauce, 2 tbsp of cooking wine
1. Cut the pork liver into thin slices and cut as thin as possible.
2. The cut pork liver slices are repeatedly washed in cool water two or three times, and then soaked for another hour or two, which helps to expel the toxins in the pork liver.
3. Add the soaked pork liver slices to the cooking wine, and marinate the minced green onion and ginger for about 15 minutes.
4. Finely chop the garlic and cut the ginger into small pieces. Wash and slice the cucumber.
5. Put oil in the frying pan, you can put more appropriately, after the oil is hot, pour in half of the ginger slices and minced garlic, sauté to make the aroma.
6. Pour the liver slices in and break them up quickly. After changing color, pour in soy sauce and salt and stir-fry. Add the cucumber slices and the other half of the ginger slices and minced garlic, stir-fry and stir-fry well
<h1 class="pgc-h-decimal" data-index="11" > home-cooked silver carp</h1> stew
Ingredients: Silver carp (1000g), green onion (to taste), ginger (to taste), coriander (20g), pickled red pepper (20g)
1. Wash the fish and remove the scales and internal organs.
2: Use a knife to cut a few knives on both sides of the fish, spread with salt, cooking wine and soy sauce, and marinate for 10 minutes.
3: Cut the green onion and ginger and set aside. Pour the right amount of oil into the pan and heat it up.
4: Grasp the tail of the fish with your hand and slowly fry it in oil from the beginning.
5. Wait until one side is fixed and then turn to the other side. Both sides are golden yellow.
6: Pour in the appropriate amount of soy sauce. Add vinegar and cooking wine.
7, into the pot to inject the right amount of water, probably not past the position of the fish.
8: Add sugar and salt and mix well. Add the chopped green onion and ginger.
9: Cover the pot and simmer for about 30 minutes to dry the broth. Sprinkle with parsley and pickled red peppers.
Colorful chicken cubes
Ingredients: Chicken, peas, corn kernels, carrots, fungus, green onions, ginger
1: Cut the chicken into cubes, add starch, cooking wine, white pepper, a little soy sauce and a few drops of sesame oil and marinate for 10 minutes
2: After the oil is hot, add the green onion and ginger, sauté the aroma and pour in the diced chicken, stir-fry until it is slightly white and pour in the rest of the ingredients
3, pour a little cooking wine, a little sugar, stir-fry for a while, add salt, MSG, you can get out of the pot
<h1 class="pgc-h-decimal" data-index="12" > double pepper steamed tofu</h1>
material:
1 piece of water tofu, 1 tbsp of bicolor minced pepper, 1 tbsp of steamed fish soy sauce, 1 tbsp of green onion, 1 tbsp of oil.
1. Pour the water tofu into the dish, slice it, gently stir it with your hands to form a diagonal shape; cut the green onion into strips and soak in water and set aside.
2. Pour the minced peppers on top of the tofu, pour the steamed fish soy sauce, and wrap the tofu plate with plastic wrap. Do not leak air.
3. Add water to the steamer and bring to a boil, add tofu dish, cover and steam for 10 minutes.
4. After turning off the heat, take out the tofu dish, remove the plastic wrap, sprinkle the drained green onion, boil the hot oil and pour it on.
<h1 class="pgc-h-decimal" data-index="13" > garlic seedlings back to the pot meat</h1>
Ingredients: 300 g pork belly, 100 g garlic, 100 g oil, 1 tbsp salt, 1 tbsp soy sauce, 1 tbsp bean paste, 1 cup ginger, 1 tbsp cooking wine, 1/2 tbsp chicken
practice:
1. Wash the pork belly (if longer, cut into several pieces), add water to the pot, add the pork belly and cook for a few minutes.
2. Remove the pork belly and let the meat cool.
3. Wash and cut the garlic into segments.
4. Put the bottom oil into the pan, add the pork belly and stir-fry.
5. Add some cooking wine, watercress sauce and stir-fry.
6. Sauté the oil, add salt and ginger to taste.
7. Add garlic sprouts, add some chicken essence and stir well, then put on a plate.
<h1 class="pgc-h-decimal" data-index="14" > ham fried with beans</h1>
Ingredients and seasonings: hollandaise beans, ham, garlic, oyster sauce, soy sauce.
1: Slice the ham, slice the garlic, wash the beans and set aside.
2: Heat the oil, add the garlic slices and stir-fry until fragrant, add the beans and ham and stir-fry until emerald green.
3: Finally, add a throw of oyster sauce, raw soy sauce and stir-fry evenly out of the pot.
<h1 class="pgc-h-decimal" data-index="15" > stir-fried pea seedlings</h1>
Preparation of ingredients and seasonings: pea sprouts, garlic, salt, oil, white sesame seeds.
Cooking steps:
1, first break off the old part of the pea, then wash it, and then drain the water for later.
2, the garlic rice minced or crushed; wash the pot clean, then heat the pot, add the right amount of oil, the oil is 60% hot, add garlic rice and fry the aroma.
3: Quickly pour in the pea seedlings and stir-fry until they become soft and discolored, then add the right amount of salt to taste, you can put out the plate and sprinkle sesame seeds!
<h1 class="pgc-h-decimal" data-index="16" > roasted pepper mixed with beef</h1>
Ingredients: 20 g of beef with gluten cooked in white brine. 110 grams of pepper, 10 grams of red pepper.
Seasoning: Ingredient A (MSG 3 g, light soy sauce 10 g, vinegar 8 g, pepper oil 2 g), spring onion 30 g, minced garlic 10 g, clear oil 50 g.
1: Put the pepper and red pepper in a pan and fry (the kitchen can be placed on a charcoal fire to roast, the taste is more fragrant), fry until it is fully cooked, take it out and let it cool, remove the foaming black skin, and tear it into segments by hand.
2: Cut the marinated beef with tendons into thin slices (not too thick), heat the oil and pour on the minced garlic until fragrant, and cut the shallots into 1 cm long knots.
3: Mix the hangzhou pepper, red pepper, beef slices with tendons to the pot of Ingredient A, shallots, fried minced garlic and a little garlic oil, and serve.
<h1 class="pgc-h-decimal" data-index="17" > Hong Kong-style raw fried bones</h1>
One pound of ribs, one green and red pepper, and two spices of canned pineapple:
15ml light soy sauce, 5 grams of pepper, 2 grams of sugar, 5ml of sesame oil, 3 grams of starch 80 grams of tomato paste, 30 grams of sugar, 15ml of white vinegar, 20 grams of water starch, 3 grams of salt 80 grams of starch, 2 grams of baking powder, a small amount of water
1. After washing the ribs, mix well with 15ml of light soy sauce, 5g of pepper, 2g of sugar, 5ml of sesame oil and 3g of starch and marinate for 30 minutes. Green and red pepper, pineapple cut into pieces;
2. 80 grams of tomato paste, 30 sugar, 15ml of white vinegar, 20 grams of water starch, 3 grams of salt, mix evenly, starch 80 grams, baking powder 2 grams after sieving and a small amount of water into a batter for later;
3. Heat the oil, when it is 80% hot, put the marinated ribs, put them into the batter of C and wrap them in sizing, put the frying pan to fry all the ribs, fish out, and then burn the oil pan to 100% hot, re-fry the ribs once, fish out after 10 seconds, put the kitchen paper to dry up the excess oil in the frying pan and pour a small amount of oil, fry the green and red peppers and pineapple blocks and then fish out;
4. Pour 80 grams of tomato sauce, 30 grams of sugar, 15ml of white vinegar, 20 grams of water starch, and 3 grams of salt into the pot, after boiling, add the fried ribs and fried green and red peppers and pineapple pieces, and evenly wrap the sauce to get out of the pot.
<h1 class="pgc-h-decimal" data-index="18" > sweet and sour shrimp balls</h1>
Ingredients: shrimp, cooking wine, salt, pepper, starch, green pepper, pineapple, sugar, tomato paste
1, peel the shrimp overnight in advance, add cooking wine, salt, pepper, starch to catch it, put it in the refrigerator for a night; green pepper wash and cut into pieces, pineapple peeled and washed and cut into pieces;
2: Heat the oil in a pan, add starch and salt to the marinated shrimp, grasp and fry well until crispy.
3, leave the bottom oil in the pot, add an appropriate amount of white sugar and a tablespoon of tomato sauce to boil, and then use starch water to make the sauce;
4: Add the cut pineapple pieces and the fried shrimp, stir well, sprinkle sesame seeds and green peppercorns before leaving the pan and serve.
<h1 class="pgc-h-decimal" data-index="19" > carrot fried kelp shreds</h1>
Ingredients: carrots, kelp, onion, green pepper, garlic, ginger, rice vinegar, sugar
Directions: 1,Carrot wash, peel, shredded; kelp shredded; onion shredded; green pepper shredded; garlic sliced, ginger shredded;
2: Heat the oil in the pot, sauté the garlic slices and ginger shreds until fragrant, then fry the carrot shreds until they are broken; put the kelp shreds and continue to stir-fry;
3: Add onion and green pepper shreds, drizzle with rice vinegar, add a little sugar, stir-fry until soft, finally add salt and soy sauce, stir-fry well out of the pot.
<h1 class="pgc-h-decimal" data-index="20" > stir-fried beef tendon</h1>
Ingredients: Marinated beef tendons, green and red peppers, ginger, garlic, peppercorns, soy sauce, oyster sauce, salt, chicken essence
1: Cut the marinated beef tendon into pieces, cut the green and red pepper into strips, chop the ginger and garlic and set aside.
2, hot pan cold oil add the appropriate amount of peppercorns to stir-fry, after frying the incense fished out and lost, add chopped ginger and garlic crushed to fry, add the appropriate amount of oyster sauce and soy sauce, put green and red pepper shreds stir-fry evenly, and then add beef tendons to quickly stir-fry, add salt, chicken essence to taste;
3: Add a small amount of water to prevent pasting, turn the heat down and cook for five minutes to put the pot on the plate.
<h1 class="pgc-h-decimal" data-index="21" > sauerkraut stewed pork trotters</h1>
Ingredients: 100g of sauerkraut, 2 pig's trotters, appropriate amount of green onion and ginger, 15ml of dark soy sauce, 3g of sugar, 20ml of cooking wine, 4 large ingredients, a little chicken essence.
1. Prepare all the ingredients.
2: Wash the pig's trotters with cold water into the pot and blanch, then wash and remove the stray hairs on it.
3: In a wok, pour oil and sauté chives and ginger and large ingredients.
4: Pour in the pig's trotters and stir-fry.
5: Add cooking wine and stir-fry until fragrant.
6. Add the old drawer.
7: Add sugar and continue to fry until the trotters are colored.
8: Then pour into a casserole dish and add the appropriate amount of water.
9: Bring to a boil over high heat and simmer for 1 hour.
10: Pour a little oil into the wok and stir-fry the sauerkraut until fragrant.
11. Then add to the pig's trotters.
12: Continue simmering for 15 minutes, add a little chicken essence and turn off the heat
<h1 class="pgc-h-decimal" data-index="22" > crispy and spicy chicken wings</h1>
Ingredients: 8 chicken wings, 1 egg, 1 green onion, 1 piece of ginger, 2 star anise, 2 fragrant leaves, 1/2 tsp of salt, 1/2 tsp of chicken essence, 1 tsp of rice wine, 1 tsp of pepper, 1 tsp of paprika, 1 tsp of breadcrumbs, 1/2 tsp of sugar, vegetable oil to taste
1: Wash the chicken wings and squeeze out the water with a disinfectant towel
2. Cut two knives on both sides of the chicken wings to facilitate the taste
3: Add green onion, ginger, 2 star anise, 2 coriander leaves, 1/2 tsp salt, 1/2 tsp chicken essence, 1/2 tsp sugar, 1 tsp rice wine, 1 tsp pepper, 1 tsp paprika, grasp and marinate for more than 1 hour, preferably put in the refrigerator overnight
4: Remove the ingredients from the marinated chicken wings, put them into the beaten eggs, and evenly coat them with a layer of egg liquid
5, then put into the bread chaff, evenly wrapped in a layer of chaff, you can use your hands to gently press, wrap evenly wrapped feet
6: Place the chicken wings wrapped in breadcrumbs on a flat dish and let them sit for 15 to 20 minutes to wrap more firmly between the breadcrumbs and the wings
7: Heat the pan in cool oil and heat to 150 degrees Celsius over medium heat (50% heat)
8: Put down into the chicken wings, reduce the heat, slowly fry for about 4 minutes, turn the noodles in the middle
9, 4 minutes after turn to high heat, fry for 1 or 2 minutes, until the surface is golden brown, you can
10, fish out and put on the kitchen paper to absorb the excess grease can eat
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