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" > roasted pork ribs in garlic hot sauce</h1>
Ingredients: 350g ribs, 1 tablespoon of minced garlic hot sauce, 1 tablespoon of light soy sauce, 1/2 tablespoons of dark soy sauce, sugar, ginger, green onion, cooking wine
method:
1. Chop the ribs into small pieces and place them under the flowing water to rinse the blood water repeatedly;
2、Cut the green onion into sections and slice the ginger;
3: Heat the oil in the pot, sauté the chives and ginger, pour in the ribs and stir-fry repeatedly until the ribs change color, and the edges are slightly browned;
4、 Pour in half a tablespoon of cooking wine and stir-fry well;
5: Add 1 tablespoon of minced garlic sauce, 1 tablespoon of light soy sauce, 1/2 tablespoons of dark soy sauce, a little bit of sugar, and add water to two-thirds of the ribs;
6: After boiling on high heat, cover and reduce the heat to simmer for about 20 minutes, open the lid and turn to high heat to collect the soup, sprinkle with green onions, and out of the pot.
<h1 class="pgc-h-decimal" data-index="02" > braised chicken feet</h1>
1. After treating the chicken feet, put them in hot water and blanch the water to remove the fishy smell and blood.
2: Stir-fry in a frying pan and add sugar to color.
3: Stir-fry the shallots, ginger, star anise and red pepper in a frying pan and stir-fry the oil.
4: Add soy sauce, soy sauce and cooking wine to the seasoning pot, then add chicken feet and simmer over high heat.
5: Reduce heat, add salt and thirteen spices, cover the pot and simmer. Finally collect the juice, you can do it.
<h1 class="pgc-h-decimal" data-index="03" > roast potatoes</h1>
Ingredients: 700 grams of fresh chicken, 10 pickled peppers, 1 tablespoon of soy sauce, 2 green peppers, 2 tablespoons of rice wine, 6 garlic, 2 green garlic sprouts, 5 tablespoons of rapeseed oil, 1 tablespoon of rock sugar, 2 grains of grass fruits, 2 star anise, 2 teaspoons of peppercorns, 2 tablespoons of Pixian watercress, 3 large pieces of pickled ginger
method
1: Cut the pickled ginger and garlic into slightly thick slices, and cut the pickled pepper, green pepper and garlic seedlings into segments.
2: Cut the potatoes into pieces and soak in water to remove starch.
3: After the chicken is washed, chop into pieces.
4: Heat the oil in a wok and simmer until the foam melts slightly, let it cool, then add rock sugar.
5: Sauté over low heat until the rock sugar melts and foams reddish brown.
6: Stir-fry the chicken immediately, add pickled ginger, rice wine, star anise and grass fruits, sauté over medium-low heat for 5 minutes, until colored.
7: Add half of the garlic slices, stir-fry the bean paste and soy sauce until fragrant.
8: Add potato cubes.
9: Pour water into the pot and leave the potato pieces in place.
10: After bringing to a boil, cover and simmer over medium-low heat until the potatoes can be inserted through with chopsticks (about 8 minutes).
11: When there is still half of the juice in the pot, put the other half of the garlic slices, pickled pepper, green pepper and garlic stalk and cook for 2 minutes.
12: Add peppercorn powder, put garlic seedlings and leaves, stir-fry well, you can.
<h1 class="pgc-h-decimal" data-index="04" > tricolor fried meat slices</h1>
1. Slice the lean meat, then add soy sauce, peanut soy sauce, salt and chicken powder and mix well
2. Wash and cut the celery, onion and red pepper separately
3. Heat the oil in a wok and sauté the slices until they turn color
4. Add oil to the wok and stir-fry the onion, red pepper and celery for a while
5. Pour in the sliced meat and continue to stir-fry for 1-2 minutes
6. Then add salt and stir-fry well
<h1 class="pgc-h-decimal" data-index="05" > green pepper fungus stir-fried with bamboo</h1>
Ingredients: 2 green peppers, a few fungus, a few roots of curd bamboo, 1 onion, 1 tomato, 1 spoonful of salt, light soy sauce, 2 tablespoons of cooking oil, 1 garlic, chicken essence;
1. The fungus is foamed in advance and torn into small flowers. Soak the hair overnight in advance and cut into sections. Green peppers are seeded and broken into small pieces. Take small cross cuts of tomatoes, blanch the boiling water slightly, peel and cut into pieces. Cut the onion into strips and slice the garlic.
2. Heat the oil in a pan and sauté the onion and garlic slices until fragrant, lightly sauté the green peppers and stir-fry until they are broken.
3. Add the bamboo and fungus, salt and soy sauce and stir-fry, add the tomatoes after flavoring, stir-fry evenly, simmer for 1 minute. Add the chicken essence and mix well, stir.
<h1 class="pgc-h-decimal" data-index="06" > frozen tofu braised pork</h1>
1. Put oil in the pot, put the sugar in the pot and stir-fry over medium heat until the sugar turns caramel colored
2. Pork belly soaked in blood water, cut into pieces into pots, quickly stir-fry so that the surface of the meat pieces dipped in sugar, fry until the meat pieces precipitate, pour out the oil slick
3. Put water, cooking wine, salt, bring to a boil over high heat and simmer for 30 minutes on low heat
4. Put the frozen tofu in the pot and add the carrots
5. Collect the soup, sprinkle with green onions, stir-fry evenly out of the pot
<h1 class="pgc-h-decimal" data-index="07" > braised chicken wings</h1>
Ingredients: 500g chicken wings, green onion, ginger, 1 star anise, 1 small piece of cinnamon, 2 tablespoons of oil, 1 tablespoon of dark soy sauce, 4 tablespoons of light soy sauce, 2 small pieces of rock sugar.
1. Wash the chicken wings and blanch for a few minutes, wash and control the dry water.
2. Heat the oil in the pot, pour in the chicken wings quickly stir-fry the pan evenly, fry for a short while, add the onion and ginger and stir-fry evenly, pour in the soy sauce and soy sauce to color evenly.
3. Pour boiling water over chicken wings, add star anise, cinnamon, bring to a boil over high heat, turn to medium heat until the soup is thick, add rock sugar, stir-fry until the rock sugar melts, simmer for about 15-20 minutes.
<h1 class="pgc-h-decimal" data-index="08" > mapo tofu</h1>
Ingredients: tofu, pork belly, spring onion, garlic, Pixian bean paste, pepper, oyster sauce, dark soy sauce, pepper oil, starch, salt, cooking oil
Specific steps:
1, prepare the ingredients, clean all the ingredients, a piece of tender tofu, cut into small cubes about 1cm thick, cut into small pieces to facilitate the taste, pork belly first cut into strips and then cut into minced, shallots cut into green onions, garlic peel off the skin cut into minced garlic, put into the plate for later;
2: Start the pot, pour an appropriate amount of water into the pot, add a spoonful of salt after boiling on high heat, then add the cut tofu pieces, turn the heat down and blanch the water for about 1 minute, turn off the heat after 1 minute, use a colander to fish out the boiled water tofu and drain the water into the dish for later. Tender tofu small fire blanching water, tofu through the boiling water, the fire is too large is likely to boil the honeycomb of tofu scattered, after the boiling water can effectively remove the bean smell and is not easy to break in the later cooking process;
3, hot pot, pour in the appropriate amount of cooking oil, heat the oil into the chopped garlic, medium-low heat to fry the minced garlic fragrant, then add the chopped minced meat, quickly stir-fry and scatter, fry until the minced meat changes color and turns white;
4, after the minced meat changes color, pour a spoonful of Pixian bean paste, continue to stir-fry evenly to fry the red oil, pour in the appropriate amount of water, boil on high heat, and then continue to season, add a spoonful of pepper, a spoon of oyster sauce, a spoon of old soy sauce to color, stir evenly with a soup spoon to dissolve the seasoning;
5, when the soup boiled out of the bubble, add blanched water tofu, and then add a spoonful of pepper oil, gently push the tofu a few times, turn the heat down and simmer for 2 minutes, 2 minutes later turn the heat, pour a spoonful of water starch hook, so that the seasoning better adheres to the tofu, shake the pot slightly, make the tofu more flavorful, after the soup is thickened, you can turn off the heat out of the pot. Peppercorn oil is made by sautéing peppercorns in hot oil;
6, put into the plate, sprinkle some green onions to add flavor, this delicious home-style mapo tofu is ready, very flavorful.
<h1 class="pgc-h-decimal" data-index="09" > dry-roasted crucian carp</h1>
1, the big crucian carp slaughtered and cleaned, in the thick part of the fish body knife, na pot add ginger, green onion, salt and cooking wine marinade into the taste, and then fry in the oil pan until crispy, pour out the draining oil.
2: Leave the bottom oil in the pot, add garlic grains, ginger grains, pork belly pieces, pickled pepper knots and bean paste and stir-fry fragrant, mix the appropriate amount of water and boil, add crucian carp, and add salt, sugar, monosodium glutamate, soy sauce and balsamic vinegar to taste. Heat the water until the crucian carp is flavorful and naturally juiced, sprinkle the green peppers and green onions and simmer for a while, then put them on the plate, sprinkle the green onions and crispy peanuts on the fish, and serve.
characteristic:
This dish is made with crucian carp as the main ingredient, and when cooked, the pickled pepper is bright red, supplemented by the emerald green of green onions and the pale yellow of crispy peanuts, which looks pleasing to the eye. Fish is eaten, the crispy flavor is thick, and the home-style flavor is strong.
<h1 class="pgc-h-decimal" data-index="10" > casserole sauce fragrant pork hand chicken</h1>
raw material:
1 yellow chicken (about 1 kg), 200 grams of pig hands, 3 or 4 slices of ginger.
seasoning:
8 grams of salt, 20 grams of oyster sauce, 5 grams of rock sugar, 7 grams of Lee Kum Kee shacha sauce (mushroom type), 2 grams of peanut butter and sesame paste, and 750 grams of second soup.
1, three yellow chicken rinse, wipe dry water, open the cavity, evenly coat the skin with a layer of salt baked chicken powder, constantly rub for 10 minutes, make it full" Eat" Enter the epidermis and hang in a ventilated place to dry for 2 hours.
2, pig's trotters with fire to clean the fine hairs, clean, change the knife into four pieces, set aside.
3: Add all the spices to the casserole dish, bring to a boil and stir well, then put in the bamboo pad, put in the pig's trotter pieces, put on the three yellow chickens that have been dried, and cover the lid.
4, put the casserole pot on the pot stove, bring to a boil, turn the heat to a low heat and simmer for about 60 minutes until the ingredients are soft and rotten, and gently shake the casserole every 10 minutes in the middle to prevent sticking to the bottom of the pan paste.
5, open the casserole lid, lift the bamboo pad, take out the pig's trotters, three yellow chicken, the original juice into the frying pan, the pig hand put back into the casserole to put it well, the three yellow chicken into the frying pan, after collecting the juice on high heat, pour into the casserole, add the lid and put it on the pot stove to heat 3&mdash; After 5 minutes, you can go to the dish.
The essential:
1. After smearing the salt baked chicken powder, hang the chicken for 2 hours to control the water in the meat, so that it is easy to absorb enough sauce when cooking.
2, pad into the pig's trotters, its gelatinous texture can make the soup easy to thicken, wrapped in the surface of the chicken to add flavor to the chicken.
<h1 class="pgc-h-decimal" data-index="11" > Sichuan pepper crispy bone</h1>
material:
100g pork crispy bone, 2-3 chili peppers, 8-10 millet spicys, 2-3 cloves of garlic, 5g ginger;
1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 2g of cumin powder, 1g of five-spice powder, salt, sugar to taste;
Practices and procedures
1 pork crispy bone cut into thin slices, chili pepper cut into short pieces (afraid of eating spicy can be replaced by non-spicy green pepper), ginger chopped, garlic sliced for later;
Put a little more oil in 2 pots, first fry the ginger to make the aroma; pour in the crispy bones and stir-fry quickly; the crispy bones with fat meat will also simmer some grease at this time, like the onion flavor can add a little onion to stir-fry together;
3 crispy bones discolored and broken, add cooking wine to continue stir-frying; then add garlic slices, stir-fry well and add sugar and a small amount of five-spice powder; mix in soy sauce and oyster sauce (the latter can also be added without);
4 Quickly stir-fry evenly, depending on the salty soy sauce to supplement the appropriate amount of salt; add green and red pepper segments, stir-fry until the pepper segments are slightly broken; sprinkle a little cumin powder before coming out of the pot.
<h1 class="pgc-h-decimal" data-index="12" > fish and abalone mushrooms</h1>
Ingredients: 1-2 apricot abalone mushrooms, 2-3 garlic cloves, 1 tbsp light soy sauce, 1 tbsp cooking wine, 1 tbsp vinegar, 1 tbsp sugar, 20 g minced pepper, 15 g corn starch;
1. Mix the seasoning soy sauce, cooking wine, vinegar, sugar and corn starch to mix well; chop the pepper with a knife;
2. Add the minced pepper to the sauce, stir well and set aside; wash the apricot abalone mushrooms and cut into slender strips;
3. Boil water in a pot, add apricot abalone mushroom strips and blanch the water for half a minute and then fish out; the fished apricot abalone mushroom strips are rinsed in cold water, drained and set aside;
4. Start another clean pot, put in the appropriate amount of cooking oil, fry the garlic cloves, add the apricot abalone mushroom strips and sauté until the surface is slightly golden; according to the amount of apricot abalone mushrooms, add the appropriate amount of fish sauce, stir-fry well;
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