I once saw an article that wrote: "At present, food can always have some thoughts, or hungry qianjiao, observe before eating, think in the middle of eating, simmer after tasting, eat for openness, chew quietly, gently taste, extraordinary rhyme." Eating is a kind of happiness, taste is a kind of fun, and transparent ink fragrance feels the spicy salty and sweet in the text, which is a kind of happiness. Those who can eat get a heart-warming enjoyment; those who can eat find a peace of mind. "Savor it, have a deep understanding!" Food has now become a part of our lives, life, slowly walking, slowly living, life does not need gorgeous coats, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, every day a selection of different dishes to share with everyone, together for the wonderful life of every day!
Sauce fragrant shredded tenderloin
Ingredients: pork tenderloin, cooking wine, egg whites, starch, bean paste, green onion, sugar, dark soy sauce, chicken essence.
Directions: 1. Pork tenderloin cut into thin strips, add cooking wine egg whites and starch and grasp well.
2. Put watercress sauce in a bowl, green onion, add a spoonful of sugar, add an appropriate amount of dark soy sauce, chicken essence, water, and mix well.
3. Put the bottom oil in the pan, add the tenderloin shreds and stir-fry over low heat.
4. When the shredded meat changes color, pour in the mixed sauce and collect the juice over low heat.
5. Sprinkle with green onions,
Pork belly steamed cabbage
Ingredients: pork belly, Chinese cabbage, green onion, ginger, salt, garlic, peanut oil, soy sauce, oyster sauce, monosodium glutamate or chicken essence.
method:
1. Slice the pork belly, tear the Cabbage leaves into pieces by hand (generally do not use cabbage helpers).
2. Cut the green onion and ginger into strips.
3. Add boiling water to the pot, boil and then put in the pork belly, change color and fish out. Place the cabbage in a basin.
4. Add shallots and ginger, large ingredients, monosodium glutamate or chicken essence, soy sauce, oyster sauce and peanut oil to the pork belly and marinate for a few minutes.
5. Put the marinated pork belly on top of the Chinese cabbage and pour in the remaining juice of the cured meat together.
6. Put the pork belly cabbage in the steamer.
7. Steam for 10--15 minutes after the pot is boiled (depending on the degree of old tenderness of the Cabbage, it can be added for a long time).
Spicy crispy chicken gizzards
Ingredients: chicken gizzard, coriander, ginger, garlic, onion, homemade sauce
1. Wash the chicken gizzards, rub them with salt for a while, then wash them with water; chop the parsley, slice the ginger, mince the garlic, and shred the onion.
2. Put water in a pot, add chicken gizzards, two slices of ginger and a little cooking wine, cook on high heat for 15 minutes, remove and cool slices.
3. Add a little oil to the pot, heat it up and pour it into the homemade sauce to stir the incense. Pour into the chicken gizzard, add the onion and coriander, and mix well.
4. Homemade sauce: Stir in salt, peppercorns, paprika, minced garlic, minced ginger, soy sauce, vinegar and a pinch of sugar.
Sweet and sour striped fish
Ingredients: 1, with the fish after washing, cut into 10 cm segments, salted for about 10 minutes.
2: Take a clean bowl, pour in an appropriate amount of cooking wine, 1 tablespoon of soy sauce, 1 tablespoon of sugar, stir well, pour the appropriate amount of vinegar according to your preference, and stir well with the appropriate amount of fine salt.
3: Dip the fish into the dry starch.
4: Add oil to the pot, heat the oil and fry the fish on low heat, fry one side gently over the fish strip, fry the other side until slightly yellow, turn the fish strip aside, add the green onion, ginger slices, star anise and stir-fry until fragrant.
5. Pour in the sweet and sour sauce, preferably with fish, simmer for 10 minutes on low heat.
Shrimp head roasted cabbage
Directions: 1: Cut off the shrimp head and keep it
2: Remove the leaves of Chinese cabbage, and cut the stems and leaves into chunks and set aside
3: Heat the oil in a pot, add the shrimp head and sauté the shrimp oil, and press it while frying
4: Until the aroma is obvious, fish out the shrimp head and retain the shrimp oil
5: Use the shrimp oil left in the pan and stir-fry the Chinese cabbage stems until soft
6: Stir-fry the cabbage leaves together, pour in the shrimp head and stir-fry evenly
7: Add soy sauce and oyster sauce and stir-fry evenly
8: Add salt and pepper to taste
9: Then add an appropriate amount of water and cook slightly until the cabbage is flavored
Flavored garlic steak
Method 1: Cut the pork chops into small pieces and put them in the basin, rinse the blood and water and then fish out the basin, add minced garlic, salt, sugar and pepper, mix well and marinate for 3 hours, then add a little egg liquid and corn starch, grasp well and set aside.
2: Peel and cut the ginger into strips, rinse with water and fry in a 60% hot frying pan; fry the garlic rice in the frying pan until golden brown, fish it out and set aside.
3: Heat the pan in salad oil until it is 70% hot, and fry the pork ribs until the outside is crispy and tender on the inside.
4, another pot put a little oil on the heat, put in the dried pepper festival and red millet pepper rings after frying, the next rib pieces, while frying, add fried garlic rice and ginger shreds, before the pot into the salt, sugar, monosodium glutamate and sesame oil, stir-fry well can be put on the plate.
Shanghai Xiaolong soup buns
Ingredients: 100g pork skin, 250g medium gluten flour, 300g pork front sandwich, 1 egg, salt, cooking wine, ginger, 10ml soy sauce, 10g corn starch.
1. Wash the pig skin, cut it into small pieces, and scrape the front and back sides of the pig skin with a knife edge.
Fill the soup pot with water, boil it and add the pork skin, and drain it until the skin is rolled.
2. Cut into small cubes; refill a pot of water, boil and add the pits; add cooking wine and salt, stir well.
3. Cover and simmer for 2 hours on low heat; (or pressure cooker for 25 minutes) Strain out the diced broth.
4. Pour into a container with a lid, refrigerate after cooling for more than 2 hours, remove the frozen skin and take out the inverted buckle; cut into small pieces.
5. Mix all the dough ingredients, knead into a smooth and even dough, cover with a damp cloth for 20-30 minutes.
6. Add pork, eggs, cooking wine and a small amount of ginger slices to the blender and whisk into a minced meat.
7. Take a large bowl, mix the minced meat with the chopped skin jelly, add soy sauce, salt and corn starch and mix well.
8. Roll the dough into long strips, cut into small pieces, roll out into a thin round crust, wrap in the meat filling, pleat and wrap into small buns.
9. Sweep the oil in the steamer basket, put the bun evenly into the steamer basket; after the water in the pot is boiled, put on the steamer basket and steam for 5 minutes.
10. Cut the ginger into strips, add to the Zhenjiang balsamic vinegar, steam the soup bun and dip it.
The preparation of the cooking dish.
Mustard garlic mixed with squid
Ingredients: 200 g garlic, 1 squid. Salt, sesame oil, cooking wine to taste, monosodium glutamate, a little mustard oil.
1. Remove the internal organs, tear off a layer of membrane from the epidermis, and clean it.
2. Cut into thin strips.
3: Blanch in boiling water, add some cooking wine, fish out immediately after changing color, rinse and drain.
4: Wash the garlic and cut into inch pieces.
5: Blanch in boiling water, change color and remove from cool, drain and set aside.
6: Mix garlic and squid.
7: Pat the garlic flattened and chop into minced pieces and add to the dish.
8: Add salt, monosodium glutamate and sesame oil to taste.
9: Finally drop a few drops of mustard oil.
10: Mix well.
Garlic tofu fish head soup
Ingredients: 1 fresh fish head, 1 head of garlic, 1 piece of tofu, 1 spoonful of refined salt, 2 spoons of vegetable oil
1. Wash and slice the garlic. Wash and slice the tofu. The fish head is open and washed off the gills.
2. Tofu and fish head are fried in oil pot, scooped up, put into boiling water, add garlic slices, boil on high heat, reduce the heat for 30 minutes, add fine salt to taste.
Sweet and sour lotus tablets
Directions: 1. Wash and peel the lotus root and cut into thin slices
2. Bring water to a boil in a pot and blanch the lotus root for 1 minute
3. Cut the green onion into sections, crush the garlic and slice the ginger
4. Add oil to the pot, add green onion, ginger, garlic and star anise and stir-fry until fragrant
5. Stir-fry the lotus root in a pot for one minute
6. Add sugar, soy sauce, vinegar, salt and a small amount of water.
Ginger beef shredded
Ingredients: 150g of tender beef, 200g of ginger, 2 peppercorns, a few starches of peppercorns, a little cooking wine, a little salt, a moderate amount of bean paste, a little sugar, 1g pepper, 50g of cooking oil
1. Baby ginger tender kind, yellow ginger can also be, scrape and wash clean. Take a few taps with a knife and cut into strips.
2. Green peppers are seeded and shredded, beef is cut into strips against the grain. Place in a bowl and add salt, pepper, bean paste, starch and scratch well.
3. Add vegetable oil and mix well, this one is fried with tender beef. Heat the frying pan and pour the oil, put the peppercorns in the oil until fragrant, add the shredded beef and use chopsticks to scatter.
4. Stir-fry until it changes color, add ginger shreds, green pepper shreds quickly stir-fry evenly, add a little salt, sugar to taste.
Shredded potatoes with peppers
1. Cut the potatoes into strips and put them into a pot to add water bubbles;
2. Cut the pepper into thin strips and set aside;
3. Fish out the shredded potatoes to control the dry water;
4. Heat the oil in the pot;
5. Add the garlic;
6. Add the pepper and stir-fry back and forth;
7. Add the controlled shredded potatoes;
8. Add soy sauce, vinegar and salt and stir-fry over high heat;
9. Sauté for a minute or two before cooking.
Chinese cabbage rotten bamboo pot
-Ingredients - 500g of Chinese cabbage, appropriate amount of curd bamboo, appropriate amount of vegetarian broth
-Step-1, soak the bamboo in advance to soften, wash the cabbage and set aside
2: Put the vegetarian stock into a clay pot and bring to a boil.
3: Add the bamboo and cook it to a soft place, then scoop it up and set aside
4: Then pile up the cabbage, put it into a clay pot, and then put the cooked bamboo on top
5: Cover and cook the cabbage to soften completely
Waterless pumpkin buns
-Ingredients - 1/2 pumpkin, 2 g salt, 3 g yeast powder, flour and sugar to taste
-Do Method-1. Steam the pumpkin, put in the bread bucket, 2. Put all the powder in there
3. Set up a dough process, after one program, the dough fermentation is successful
4. Remove the fermented dough from the air
5. Divide into small pieces and place in a warm place to double the size
6. Place in the steamer and steam for 10 minutes
Stir-fried meat with bitter melon
Ingredients: pork tenderloin, bitter melon, garlic, salt.
Directions: 1. Bitter melon to remove seeds, afraid of bitter buy a little yellower, sliced in salt water, half an hour to squeeze out the bitter water.
2. Thin slices of meat, grab the starch.
3. A little salt under hot oil.
4. Remove the sliced meat and stir-fry later.
5. Turn over and push away, crush the garlic.
6. Pour down the bitter melon and sauté.
Fried eggplant
1． Stir the flour and water well, pour in the beaten egg mixture, mix into a thin paste and stir well.
2． Wash the eggplant, remove the stems and cut into large pieces about 7 mm thick.
3． Heat a frying pan, pour in oil, wrap the eggplant slices in the paste, put them in the pan, fry until golden brown on both sides, and the eggplant is soft and soft.
4． Garlic is made into garlic puree, pour in soy sauce, drizzle with 1 drop of sesame oil and mix well.
5． Serve fried eggplant with garlic sauce.
Crab-flavored mushroom slippery egg
Ingredients: 100 g crab mushrooms, 3 eggs, 1-2 spring onions, 2 tbsp salt, white pepper powder, 10 g starch, 20 g milk
1, first put the crab mushrooms in the pan and fry, no need to put oil, is to let the mushrooms out of the water, wait and the eggs together with the slide, will not affect the taste of the eggs.
2. Drain the water from the fried mushrooms, and then put the crab mushrooms on a plate and set aside. Cut the green onion to a suitable amount and set aside. Knock 3 eggs in a large bowl, add starch and milk, replace it with water if there is no milk, then add salt and white pepper to taste.
3: Use chopsticks to stir up the egg mixture so that starch and milk are completely integrated into the egg mixture. Just pour in the mushrooms and green onions and stir well.
4: Pour the right amount of cooking oil into the pan, after the pot is hot, pour the crab mushroom egg liquid into the pot. When the edges of the egg mixture are all puffed up, use the spatula to stir in a circle in the pot.
5: Stir the scrambled eggs into small pieces and turn off the heat. The green onion is fragrant, the mushrooms are smooth, and the eggs are fluffy and the crab-flavored mushrooms are ready to go.
Peach fat roast meat
Method 1: Wash the peach fat, soak it in warm and hot water, drain it, peel off the skin, wash the pork belly, cut into pieces and set aside.
2: Heat the oil to 70%, add the meat pieces and fry slightly, then fry the soy sauce to color, put into the water slightly less than the meat, and bring to a boil over high heat.
3: Add shallots, ginger, salt and sugar, heat over low heat until the meat is cooked, add peach fat, switch to high heat and continue to burn for 5 minutes.
Brown sugar steamed buns
-Ingredients - brown sugar, flour, sesame seeds,
-Do Method-1. Knead the flour with water and divide into equal dough
2. Mix the sesame seeds in brown sugar, knead a piece of dough into the skin, and put the brown sugar into the dough.
3. Squeeze the dough with your thumbs in the middle, squeeze the dough down with your index finger, and pinch the dough tightly to form a triangle!
4. Put the finished triangular brown sugar buns into the steamer basket (steamer is also available), steamed and eaten!
Two-color knife cut steamed buns
-Ingredients - Spinach dough: 250 g of medium gluten flour, 125 g of spinach juice, 3 g of yeast, white dough: 160 g of medium gluten flour, 80 g of water, 2 g of yeast
-Method-
1. Wash the spinach, cut into sections, beat into juice with a wall breaker and set aside
2. Place all the ingredients in the spinach dough in a container
3. Knead into a smooth dough and cover with plastic wrap to wake up for 15 minutes
4. Put the white dough in the same operation
5. Then roll into two long doughs of the same length
6. Roll out the green dough with a rolling pin and wrap in the white dough
7. Pinch the edges, round them and cut them with a facet knife
8. Cut the dough, place in the steamer basket and let it rise to a size that doubles
9. Steam in cold water for 15 minutes, simmer for 3 minutes
Walnut kernel oatmeal porridge
Ingredients Instant Oats 1/2 cup, Coix 1/2 cup
3 walnuts, 1 yam
Dates, raisins, ripe corn seeds to taste
Practice 1. First, cook the coix seeds with the right amount of water
2. Peel off the walnut kernels, cut the dates longitudinally and peel the yam and cut into small pieces
3. After the coix seeds are cooked, turn on the rice cooker, put the yam block in, close the lid, and cook for another 10 minutes until the yam is cooked
4. Turn on the rice cooker, put the cereal and cooked corn kernels in it and cook for about 5 minutes
5. Add the dates, walnuts and oats and cook for another 2 or 3 minutes
6. After cooking, sprinkle in the raisins and out of the pot ~ ~ ~ ~
Red date hair cake
Ingredients Purple Potato 200g, High Gluten Flour 450g, Caster Sugar 60g, Salt 3g, Water 80g, Yeast 3g, Dates, Cooking Oil
-Step-1: Add sugar, salt, water, steamed purple potatoes, flour, yeast to the bread machine in order and knead the dough for nearly 30 minutes
2. Take out the kneaded dough, the state at this time is smooth surface, do not stick to the hands
3: Take two six-inch live bottom molds, pour in an appropriate amount of cooking oil, and use a brush to touch the bottom and surrounding areas evenly
4: Divide the dough into two equal parts, fill the mold and flatten it by hand, and put the dates on top
5: Place the dough in an oven with a fermentation function, ferment for about one and a half hours, and expand to twice the size of the previous one
6: Put into the steamer, after the water is boiled, steam for about 20 minutes on medium heat
7, because it is coated with cooking oil, it is very good to release the mold
8: Let it cool for a while and cut into pieces
Braised chicken wings
1. Wash the chicken wings, ginger shallots, slice the ginger, break the shallots, fry the oil pot, and sauté the ginger shallots;
2. Fry the chicken wings until the surface is slightly yellow, add two spoonfuls of soy sauce and stir-fry for a short while;
3. Pour cola into the pot, bring to a boil and change to medium-low heat and simmer slowly;
4. After the chicken wings are tender, drain the soup over high heat.
Tear the mushroom root by hand
Ingredients: Shiitake root (i.e. shiitake mushroom foot) 150g, light soy sauce 2 teaspoons, a pinch of salt, 1.5 tsp cumin powder (about 2g), 1 tsp paprika, chopped coriander
Step 1: When making shiitake mushroom dishes, pick the mushroom roots, set them up and put them in a plastic bag for refrigeration.
2. Wash the debris on the surface of the mushroom root with running water, cut off the hard peduncle in the bottom part, and then dry the mushroom root as much as possible by hand.
3: Take a shiitake mushroom root and pat it loose with a knife.
4. Then tear along the lines into small strips.
5. Dispose of all the mushroom roots.
6: Sprinkle salt first, stir well, then add soy sauce and mix well; then sprinkle chili powder and cumin powder, and evenly.
7: Finally, add a little bit of chopped parsley and mix well.
8: Take a large plate that can be put into the microwave oven, spread out all the pickled mushroom roots and spread out.
9: Put the dish in the microwave and heat for about 3 minutes to remove.
Stir-fry with assorted vegetables
Ingredients One piece of lotus root, one piece of parsley, one bell pepper, one ginger to taste, a little salt, oil and vinegar
Practice 1. Wash the ingredients and change the knife
2. Finely chop ginger and red pepper.
3. Heat the oil and sauté ginger and red pepper until fragrant
4. Stir-fry all the vegetables, add some vinegar and salt, and sauté until cooked through.
5. Plate and serve with rice.
Bean sauce mustard
Ingredients: large mustard greens, watercress sauce, bamboo salt vegetable and fruit seasoning powder
Practice 1. Wash the vegetables, boil the water with a little salt and oil, and put the mustard greens down
2. Slightly change color and pick up the cold water
3. Heat the mustard greens in a pot, add 2 spoonfuls of watercress sauce, a little bamboo salt vegetable and fruit powder and stir-fry well
4. Serve and the salty and sweet drops of mustard greens come out of the pot
Peppery chicken wings
Ingredients: chicken wings, seasoning: salt, soy sauce, paprika, white pepper.
1． The washed chicken wings are slashed with two knives on both sides.
2． Add a little salt, soy sauce and cooking wine, mix well and marinate for 2 hours.
3． Place chicken wings in the microwave over medium heat for 3 minutes.
4． Sprinkle with white pepper and paprika.
5． Heat in microwave for 4 minutes.
6． Remove the chicken wings and sprinkle a little white pepper.
Stir-fried meat with dried bamboo shoots
Ingredients: pork belly, dried bamboo shoots, salt, soy sauce, oil
Directions: 1. Soak the dried bamboo shoots in cold water for about a day.
2. Slice the meat and set aside.
3. Heat the oil, add the shallots, ginger and garlic until fragrant, then stir-fry the meat.
4. After the meat is sautéed until golden brown, add bamboo shoots and sauté, and then add salt, soy sauce and other spices during the sautéing process.
5. After frying, add MSG to get out of the pot.
Steamed sea bass
Ingredients: 400 g of sea bass, steamed fish soy sauce, salt, cooking wine, green onion and ginger, chili pepper, vegetable oil
Directions: 1, the perch to remove the gills, remove the internal organs, wash, and draw a knife on the fish.
2: Pour in cooking wine and apply salt to your body.
3: Add green onion ginger and red pepper to the bottom of the dish, then put the fish, and add the green onion and ginger shreds on the fish and the fish belly.
4: Place the sea bass in a steamer and steam for 10 minutes.
5: Remove the steamed fish from the plate of green onion and ginger. The fish is covered with green onion and ginger shreds and red pepper shreds.
6: Evenly drizzle with Lee Kum Kee steamed fish soy sauce. Drizzle with boiled hot oil.
Garlic roasted fungus
Ingredients: Fungus (water hair) 100g Hollandaise beans 90g garlic 1/4 red pepper, 1 spoonful of oyster sauce 1 spoon of soy sauce 1 small spoon of chives 2 starch a little sugar to taste
1. Remove the old roots after the ear bubbles, rub with a little flour or starch and wash them, controlling the water
2. Pick the blue beans and wash the old tendons, peel the garlic, cut the red pepper into eye pieces and set aside, and cut the chives into small pieces
3. Add oyster sauce, sugar, soy sauce, starch and water to a bowl of juice and set aside
4. Add water to boil and pour in the Dutch beans until they are cut off and then fished out
5. Blanch the fungus until it is cut off
6. Add oil inside and add garlic cloves
7. Fry over high heat until slightly browned and remove for later
8. Stir-fry the shallots under the pot to bring out the aroma, pour in the bowl of juice, add garlic cloves and bring to a boil
9. After pouring all the vegetables and stir-frying well, you can get out of the pot and plate
Wolf's tooth potatoes
Use 1 potato (large); a little green onion; a little coriander; a little salt; a little soy sauce; a little vinegar; a little garlic paste; a small spoonful of paprika; three small spoons of chili oil; a small spoon of five-spice powder; a small spoon of cumin powder; a small spoon of pepper powder
method
1, potato peeling after cutting into thick slices, the thickness is moderate, you can use a special mold cutter to cut each slice into strips.
2, cut a large portion, rinse the potato strips with cold water for 2 times and drain them (the purpose is to wash off the starch on the surface of the potato strips, it is not easy to stick to the pan when frying). After the pan is heated, pour the oil and heat the oil.
3, when the oil is cooked to 7 minutes, put the drained potato strips into it and fry (do not use too much oil, so as not to waste, potatoes are easy to cook, according to personal taste like to eat crispy, fry less for a while, like to eat soft rotten on the fried for a while).
4, after frying, fish up, add salt, soy sauce, vinegar, garlic paste, chili oil, paprika, pepper oil (powder) green onion, coriander, cumin powder, five-spice powder mix well ~ ~ ~ ~ ~ like to eat spicy can also put millet spicy into oh.
Chestnut braised pork
Ingredients: 400 g chestnut, 50 ml salad oil, 2 tsp salt, 1/2 tsp chicken essence, 4 star anise, 1 slice of cinnamon, 25 g of brown sugar, 5 g of shallots, 1 tsp of dark soy sauce, 5 slices of ginger
1. Chestnut peeled and clean
2. Cut the pork belly into square pieces
3. Slice the ginger, wash the star anise and cinnamon and set aside
4. Pour a small amount of oil in a wok, heat over medium-low heat, add ginger, cinnamon and star anise and sauté
5. Turn the heat to high, add the pork belly and stir-fry until it is broken
6. Add 1 teaspoon of dark soy sauce and stir-fry to color
7. Add chestnuts and stir-fry evenly
8. Add half a pot of water, add brown sugar and stir well
9. Cover the pot, bring to a boil over high heat and reduce heat and simmer for 25-30 minutes
10. When the water is 80% dry, add salt and a small amount of chicken essence, turn the heat to high, keep stir-frying so that the sauce is thick and evenly hung on the chestnuts and meat, turn off the heat when the water is 90% dry, and sprinkle the appropriate amount of green onions on the plate
Beer roast eggplant
Ingredients: long eggplant, green pepper, tomato, garlic, beer, water starch, salt, chicken essence
1: Peel the eggplant, break it from the middle, cut into pieces and put it on the plate;
2: Sprinkle the surface evenly with a little salt and marinate for 10 minutes;
3: Sauté the garlic slices until fragrant, then add the eggplant and sauté.
4, when the surface of the eggplant begins to become soft, put in green peppers and tomatoes, salt, chicken essence and other spices to stir-fry evenly, add beer and simmer, it is advisable to almost run over the eggplant;
5: Add water starch to the pot before leaving the pot.
Sauté carrots with dried incense
Ingredients: 7-8 slices of dried incense; 1 small root of carrot; 2 tbsp of minced meat; 1/2 green onion; salt; soy sauce; garlic paste;
Method: 1. After washing the preparation materials, cut the dried herbs into long strips, slice the carrots, slightly marinate the meat foam, and cut the green onion into sections with a slash knife.
2. Inject an appropriate amount of oil into the pot, 50% or 60% of the heat under the garlic paste stir-frying pan, under 1 medium dried incense, stir-fry until the dried section of the oil bubbles, in turn under the pot meat foam, carrots, green onions together stir-fry, add a small amount of water (preferably broth), add seasoning salt, raw soy sauce before the pot can be. (If you like it, you can also add some chicken essence.) ）
Eggplant meatballs covered with rice
Ingredients: meatballs, diced radish, peas, bamboo shoots, corn kernels, tomato sauce, overnight rice
Directions: 1: Pour a little oil into the pan, except for rice and tomato sauce, pour the rest of the ingredients together.
2, add a little salt and sugar, look at personal taste, I like the sweet and sour taste, so, less salt and more sugar.
3: Pour in a small bowl of cold boiling water prepared in advance and pour in the tomato sauce.
4: Open medium-low heat and simmer for about 3 minutes
5, the balls I cut in half beforehand, so soon you can taste. If there is too much water, it can be properly hooked.
6: Put the overnight rice in the microwave and put it on the plate.
7. Plate and eat
Slippery egg kelp shrimp
Ingredients: 8 shrimp, 3 eggs, 1 tbsp chicken essence, 1/2 tsp sugar, 2 tbsp oil, salt to taste, pepper to taste, a little dry starch
Directions: 1. Peel the shell of the shrimp, cut a knife on the back, pick out the shrimp line, wash and drain and set aside. Beat the eggs in a bowl, beat them with chopsticks, and set aside a little egg white in advance to set aside the frying pan. Peeled shrimp with a pinch of salt, pepper,
Grasp the dried starch and the remaining egg whites together and refrigerate for 5 minutes.
2. Put oil in the pot, after heating, stir-fry the shrimp until it is broken, pour in the egg liquid, add a small amount of salt to taste, continue to stir-fry until the egg liquid has just solidified, that is, immediately turn off the heat and serve the plate.
Fish and eggplant strips
Ingredients: 300g eggplant, 10g pickled pepper, 12g garlic, 12g ginger, 12g pickled chili pepper, 2 eggs, sweet potato starch/tapioca starch 80g, pork, green onion to taste;
1. Prepare fish and eggplant strips Raw materials Eggplant about 300g pickled pepper 10g garlic ginger and pickled pepper each about 12g egg two sweet potato starch / tapioca starch 80g pork a number of green onions to taste;
2. Peel and cut the eggplant into large strips, add 80g of starch and a small spoonful of salt to 2 eggs to mix into the whole egg mixture. The oil is heated to 50%, keep on medium heat, and the eggplant is wrapped in egg mixture and fried until it is fished out;
3. Fried eggplant strips. Then the oil temperature is raised to 60% or 70% hot, and the eggplant strips are re-fried, this step is to force out the excess oil, increase the brittleness and color. Ginger garlic pickled pepper chopped, pork chopped into small pieces;
4. Blending sauce: Sugar 18g Vinegar 18g Salt 5g Soy sauce 7g Dark soy sauce 3g Fresh soup 150g Water starch to taste. Put the bottom oil into the pot, add the minced meat stir-fried with a little cooking wine in advance, this method can help the minced meat to be fried;
Stir in pepper oil with lettuce
Ingredients: lettuce, salt, sugar, red peppercorns, peppercorns, vinegar, soy sauce, garlic, vegetable oil
1, lettuce remove the old skin, go to the more tender parts, peel the garlic, chop into garlic; Use a scraper to scrape out the strips
2、 Add salt, stir well, marinate for 5 minutes; Drain and place in a dish
3: Take a bowl, add minced garlic, vinegar, soy sauce and a small amount of sugar and stir to form a sauce; Pour oil into the pan and sauté the peppercorns until fragrant
4. Put the pepper oil into the sauce while hot and stir well; Sprinkle the braised sauce evenly over the lettuce strips
Yellow braised chicken
Ingredients: 2 chicken thighs, 1 carrot, 1 chili pepper, 8 shiitake mushrooms, potatoes, cooking oil, rock sugar, green onion, ginger and garlic, salt, 2 spoons of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine
1: Prepare the ingredients, chop the chicken thighs into small pieces, slice the shiitake mushrooms, slice the carrots, peel the potatoes and cut into thick slices, cut the chili pepper into pieces, cut the green onion, slice the ginger and garlic.
2: Add an appropriate amount of oil to the pot, add rock sugar, fry until all the rock sugar melts and the color becomes darker, add chicken thigh meat, stir-fry evenly. Add soy sauce, soy sauce and cooking wine and stir-fry well.
3: Add shiitake mushrooms, potatoes, carrots, shallots, ginger and garlic, stir-fry evenly. Add some water, cover the pot, bring to a boil over high heat, reduce heat and cook for 10 minutes.
4: Add oyster sauce and salt and stir-fry well. Add the chili chunks, collect the juice over high heat and you can eat it, and you can eat it with rice.
Garlic char siu pork ribs
Ingredients: 400g of ribs, 2 spoons of light soy sauce, sugar, rum 10m, salt, 2 spoons of char siu sauce, garlic
1, buy a rib, wash, control the moisture.
2. Split open.
3: Peel the garlic, crush and chop.
4: Add two tablespoons of char siu sauce.
5: Pour in two tablespoons of soy sauce.
6: Add 1 tsp salt and a pinch of sugar.
7: Pour in 10ml of rum (no rice wine or cooking wine can be used instead).
8. Stir well.
9: Drain the ribs into a flat-bottomed container.
10: Pour in the marinade and spread evenly over the small ribs.
11, with a toothpick on the top of the row of piercing eyes, to help into the taste, every half an hour to turn the noodles, piercing once. Marinate for more than 2 hours, preferably overnight.
12: Take a piece of tin foil, cut it to a length and width similar to the ribs, put the marinated ribs on the tin foil, and drizzle a little marinade juice on the ribs.
13, wrap up, both ends tightly, the side of the seal is facing upwards, to prevent leakage of soup.
14: Put the ribs wrapped in tin foil into a baking sheet, 200 degrees, bake for half an hour.