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.
<h1 class= "pgc-h-arrow-right" > Sichuan flavor dried sautéed fat intestines</h1>
Ingredients: pork intestine, green pepper, peppercorns, ginger, garlic, watercress, sugar, soy sauce, salt, suitable, chicken essence.
method:
1: Wash the fat intestines into pieces and blanch them with water.
2: Cut the green pepper into sections and slice the ginger and garlic.
3, the pepper is too spicy can be added to the salt dry pot and stir-fried tiger skin.
4, pour the cooking oil to the oil heat, then pour the fat intestine, continue to stir-fry until golden brown, until the fat intestine oil is all liquefied, pour into the ginger garlic peppercorns, add a spoonful of sugar, a spoonful of watercress, a little soy sauce mix well and stir-fry, add green pepper.
5: Add salt, chicken essence and out of the pan.
<h1 class="pgc-h-arrow-right" > fried crispy belly with yellow gong pepper</h1>
Ingredients: fresh pork belly, fresh yellow pepper, lye water, ginger slices, garlic slices, white onion segments, salt, soy sauce, sesame oil, peanut oil
1: Wash the pork belly and cut into 1 shred.
2: Bring water and lye water to a boil, add pork belly shreds, turn off the heat and soak for 2 hours, remove and wash with water; fresh yellow peppers are cut into small pieces.
3: Put peanut oil in the pot, burn until it is 50% hot, slide on low heat for 15 seconds, and fish out the oil control.
4: Leave the bottom oil in the pot, burn until 70% hot, sauté the ginger slices, garlic slices, white segments of green onion and yellow chili peppers, turn the pork belly shreds over high heat, add soy sauce, salt and sesame oil to taste, and stir-fry well.
<h1 class="pgc-h-arrow-right" > beer mouth catfish</h1>
Ingredients: 500 grams of net catfish meat, 100 grams of cucumber strips, 30 grams of dried chili pepper knots, 10 grams of red millet spicy, 20 grams of garlic cloves, 5 grams of wild mountain peppers, 5 grams of garlic seedlings, 50 grams of hot pot base, 10 grams of green peppercorns, 250 ml of beer, coriander leaves, salt, cooking wine, ginger and onion juice, monosodium glutamate, chicken powder, wet corn starch, fresh soup, lard, salad oil
1. Chop the net catfish into large pieces, add salt, cooking wine and ginger and shallot juice for a while, then add wet starch and mix well.
2. Put the lard in the pot and heat it, add garlic cloves and red millet spicy first to simmer, then put in the hot pot base and wild pepper and stir-fry well, then mix the fresh soup and pour in the beer, boil and then put the catfish meat, put salt, monosodium glutamate and chicken powder in the middle of the good taste, wait until the thin mustard and sprinkle into the garlic seedling festival, out of the pot into the plate with cucumber strips.
3. Heat a little salad oil in another pot, add the dried chili pepper festival and the green peppercorns to simmer, pour into the plate containing catfish, and finally garnish with some coriander leaves.
<h1 class= "pgc-h-arrow-right" > oil on beef tendon meat</h1>
Ingredients: 300 g beef tendon, star anise, peppercorns, cloves, fragrant leaves, green onions, cooking wine, 1 red green pepper, vine pepper oil, soy sauce, salt, monosodium glutamate
steps:
1: Wash the beef tendon, put it in a pressure cooker, ginseng water, and then add star anise, peppercorns, cloves, fragrant leaves, soy sauce, salt and cooking wine. Press for 20 minutes, remove from cold, thinly slice and place on a plate.
2: Cut the red and green peppers into fine granules, cut the green onion into flowers, put them on the beef, and then put the vine pepper oil, monosodium glutamate, and a little soy sauce.
3: Add mixture and oil to the hot pot and pour on the beef