I once saw an article that read: "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 nature, 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 select different dishes to share with everyone, together for the wonderful life of every day!
Stir-fried shredded squid
Ingredients: 250 grams of squid (fresh), 150 grams of mung bean sprouts, 50 grams of lard (refined), 10 grams of green onion, 15 grams of cooking wine, 4 grams of salt, 2 grams of monosodium glutamate, 5 grams of sesame oil.
Procedure steps:
1, wash the squid with water, cut into 5 to 6 cm long, 0.2 cm wide silk, put in a tile bowl, pour water into the water for 2 hours to take out, drain the water, peel the green onion, leaves, cut into fine wires, mung bean sprouts to remove the head, root wash, put into a pot of boiling water blanched and cut off, fished out, drained water, put on the plate, add some cooking wine, monosodium glutamate and mix well;
2, put the pot on the fire, add lard to burn at 60% or 70% heat, put in the cut shredded squid, stir-fry rapidly, see the fish meat discolored when the shredded green onion with a few stir-fry, then add cooking wine, salt and a small amount of fresh soup;
3: Bring the soup to a boil, add MSG and mung bean sprouts, turn it upside down evenly, drizzle with sesame oil, and eat it out of the pot.
Pour the original shell abalone
Ingredients: Abalone 750 g, chicken thigh 50 g, pork (lean) 50 g, oyster sauce 10 g, salt 3 g, white sugar 5 g, green onion 5 g, ginger 5 g, starch (peas) 10 g, sesame oil 10 g.
1, 10 live abalone, go to the five viscera to wash, brush off the black film, the front of the cross flower knife, abalone shell brush net release water boiled and washed, abalone meat in the open water cooked, divided into 10 abalone shells;
2: Boil the abalone juice with seasonings, hook the light red mustard juice with water starch, drizzle with oil, and pour on the abalone separately to eat.
Fava beans baked eggs
Ingredients: 300 g of eggs, 200 g of broad beans, 100 g of wheat flour, 50 g of starch (fava beans), 8 g of salt, 2 g of monosodium glutamate, 2 g of pepper, 30 g of lard (refined).
1, chop the broad beans, smash the eggs into the bowl, add salt, pepper, monosodium glutamate, bean flour, flour, water, crushed broad beans and stir well, pour the fava bean paste into the hot pot, stir with a stir-frying scoop until thick;
2, the broad bean paste stuck to the side of the pan is folded into a square in the middle, and then turned over and fried until the seeds on both sides are soft, and a diamond-shaped block is drawn on one side, but not broken;
3: Add hot oil to the pan, fry until it is foamy and crispy, and serve on the plate.
Goji berry pork rib soup
Ingredients: Pork ribs (large ribs) 500 g, goji berries 25 g, raw ground yellow 15 g, spring onion 10 g, salt 5 g, soy sauce 10 g, MONOS glutamate 1 g.
1, goji berries are pounded finely, pork ribs are washed and beaten and chopped finely, first put the raw ground yellow into the sand pot, add an appropriate amount of water to fry the juice to remove the slag;
2: Put the pork ribs into a casserole dish, simmer until the meat is cooked, add green onion, salt, soy sauce and MSG to taste.
Grilled beef tendon
Ingredients: 250 grams of beef tendon, 50 grams of shiitake mushrooms (fresh), 75 grams of winter shoots, 30 grams of rape hearts, 75 grams of Jinhua ham, 30 grams of dried shrimp, 30 grams of lard (refined), 250 grams of rice wine, 3 grams of salt, 25 grams of ginger, 50 grams of green onion, 15 grams of starch (peas).
1, beef tendons soaked in tao rice water, take out when the swelling is soft, wash with water, put into a casserole pot with bamboo pads, add ginger (sliced) slices 25 grams, green onion (cut) section 25 grams, wine 100 grams, and then add water to spread over the beef tendons, boil on medium heat, shift the heat to simmer for 1 hour, remove the water, and then simmer on a low heat for about 1 hour, so repeat 3 times;
2: When simmering until soft glutinous, take out, use a knife to cut into long, 4.2 cm segments, cut each section into two sections, put in a bowl with 10 grams of ginger (sliced) slices, 25 grams of green onion (cut segments), 150 grams of wine, 75 grams of chicken broth, re-steam once, take out the beef tendon and set aside;
3: Heat a wok over medium heat, put 15g of cooked lard, add the hearts of the vegetables and sauté. Add 250 g of chicken broth and shiitake mushroom slices, bamboo shoot slices, ham slices, beef tendon, shrimp seeds and salt to a boil, then add the cooked lard and vegetable hearts to a boil. 25 grams of water starch (15 grams of starch plus water) evenly, turn the pot and pan upside down and serve.
Sautéed shiitake mushrooms in abalone juice
Ingredients: Shiitake mushrooms, broccoli, carrots, parsley, purple onion, abalone juice, steamed fish soy sauce, sugar, salt, water starch, white pepper.
1, broccoli break small flowers, soak in light salt water for 15 minutes, remove the worms in the dish, and then use boiling water with salt and oil to fly over, too cold, wash the mushrooms to remove the stems, cut slightly thicker slices, and fly with water;
2, wash and cut the parsley, blanch it with boiling water, peel and slice the carrots, peel and wash the onion, cut into small strips, mix the abalone juice, sugar, steamed fish soy sauce, salt and water starch and set aside;
3, clean the pot into the oil, 30% heat, then add the onion strips to sauté the aroma and then add the carrot slices, simmer until the color changes, and then add all kinds of vegetables that have been blanched, the sauce and pepper are stir-fried together and then the juice can be eaten.
Seagrass jelly
Ingredients: Seaweed (coral grass), water, salt, garlic, chili pepper, sesame seeds, cucumber, vinegar to taste.
1, dry seaweed clean, soak in water for half a day and then rinse, put water in the casserole, put the foamed seaweed in, turn the heat to low heat and cook for 45 minutes;
2, take advantage of the time to cook seaweed, cut the dried red pepper into pieces, add a spoonful of white sesame seeds, put 2 large spoons of oil in a small pot, turn off the heat after the oil is smoked, and when the oil is 70% hot, pour the oil into the chili bowl, stir it to become chili oil;
3, cucumber washed and shredded for later, garlic peeled and mashed into garlic paste, add appropriate amount of vinegar, salt, sesame oil, mix into garlic juice, cook the seaweed off the heat, filter with a strainer to remove the dregs, and then put it in a container, let it cool in the refrigerator for 1 hour;
4: Cut the frozen seaweed upside down, cut into small pieces with a knife, drizzle with garlic juice, put cucumber shreds, drizzle with chili oil and eat.
Home stewed small yellow croaker
Ingredients: 500 grams of small yellow croaker, 15 grams of chili pepper (red, pointed), 15 grams of chili (green, tip), 10 grams of coriander, 50 grams of pork (fat), 10 grams of sweet noodle sauce, 10 grams of soy sauce, 10 grams of sugar, 2 grams of monosodium glutamate, 10 grams of green onion, 10 grams of ginger, 10 grams of garlic (white peel), 50 grams of vinegar, 5 grams of salt, 20 grams of cooking wine, 30 grams of salad oil, 15 grams of sesame oil.
1, the small yellow croaker to scale, to gill, to the internal organs, wash, two-sided flower knife. Wash the coriander, cut into sections, wash the red and green peppers, remove the seeds and cut into strips, and slice the fatty meat;
2, the wok on the high heat, add oil to burn 70% of the heat, the fish under the pot, fried until golden brown when fished out, the frying pan left the bottom oil hot, under the onion, ginger, garlic frying pan, the following sauce sautéed, add soy sauce, vinegar, salt, monosodium glutamate, sugar, cooking wine, put the fish in, add fresh soup (not over the fish body), boil on high heat, change the heat to simmer for 20 minutes;
3: Take the fish out of the plate, cook the remaining soup on the heat, remove the green onion, ginger and garlic, add coriander and green onion, green pepper shreds, drizzle sesame oil, pour on the fish and eat.
Pan-fried beef patties
Ingredients to prepare: beef (lean) 200 g, eggs 300 g, bread 100 g, vegetable oil 120 g, soy sauce 30 g, monosodium glutamate 2 g, starch (peas) 30 g, salt 1 g, ginger 5 g.
1, beef chopped (or ground) into a minced, bread soaked in water, soaked through the squeeze out of the spare, ginger peeled and cut into very fine mince, starch soaked in water, minced beef into a bowl, add bread, ginger, starch 10 grams, refined salt 0.5 grams, soy sauce 10 grams, stir well, make 4 diameter 1 inch 5 minutes of cake;
2, put the stir-fry spoon on the high heat, pour in the vegetable oil, when the oil is boiled to 60% hot, put the beef cake in, fry the six mature fishing out, take another stir-fry spoon on the fire, add broth, soy sauce, monosodium glutamate, move to a low heat and simmer thoroughly, and then use a spatula to shovel the beef cake in the dish, the original juice is hooked with water starch (20 starch, 20 grams of water), and poured on 4 meatloafs respectively;
3, put the stir-fried spoon on the high heat, add a little oil, the eggs are bumped, put them in the spoon one by one, sprinkle a little salt on each egg, fry it into a poached egg, put it on the beef cake and eat it.
Osmanthus sugar lotus
Ingredients: 600 grams of lotus root, 250 grams of glutinous rice, 50 grams of osmanthus flowers, 250 grams of white sugar.
1, the lotus root washed, dried, the larger end to cut the inside 3 cm long segment, left as a cap, glutinous rice to pick up impurities, stuffed into the lotus root hole, stuffed, the lotus root cap cover, with a toothpick poke firmly, steamed through the steamer (about 2 hours);
2, lotus root take out, soak water to scrape the skin, remove the cap, lotus root cut into 0.5 cm thick flakes, put into a large bowl, add sugar, osmanthus flowers, and then seal the bowl mouth with cellophane, steam on the steamer basket on low heat for about 1 hour and 30 minutes, take out, invert into the plate, you can eat.
Chicken stew with mushrooms
Ingredients: 2 chicken thighs, 100g dried hazelnut mushrooms, 2 green onions, 2 slices of ginger, 1 star anise, 1 spoonful of peppercorns, 1 spoonful of dark soy sauce, a pinch of salt, 1 spoonful of sugar, water to taste.
1, chicken thighs washed, control dry water, dry hazelnut mushrooms washed three times with water soaked, the ratio of water to mushrooms is 2:1, be sure to wash and then soak, soak the water flow of hazelnut mushrooms do not pour off, as soup to stew, increase the concentration of soup, chicken thighs chopped into boiling water blanched for later;
2, stir-fry a small amount of oil, do not like oily food, sauté star anise, stir-fry after fragrant, put in ginger, garlic, green onion, continue to sauté, pour chicken thigh blocks, sauté a few times with pepper powder, continue to sauté, when the surface of the chicken nuggets is yellow, pour in soy sauce, sugar coloring;
3, pour hot water, not over the chicken nuggets, to open the pot for 10 minutes after pouring hazelnut mushrooms and soaked mushroom water, simmer for 30 minutes on medium heat, chicken and hazelnut mushrooms are cooked, open the pot lid, like to drink soup to leave more soup, do not like to drink soup will change to high heat to collect the juice, put salt and chicken essence before the pot can be eaten.
Bitter melon
Ingredients: sausage, bitter melon, sea rice, chicken powder, salt, cooking oil.
1, hot pot cold oil, put in all raw materials;
2: Add salt and chicken powder and eat when out of the pan.
Braised gluten
Ingredients: 250 grams of washed gluten, 50 grams of water lotus seeds, 25 grams of water hair magnolia slices, water hair white fruit, peeled water chestnut, 1 kg of vegetable oil (about 50 grams of actual consumption), 100 grams of water starch, 10 grams of sweet noodle sauce, 20 grams of sugar, 2 osmanthus sauce. 5 g, peppercorn oil to taste.
1, tear the washed gluten into strips, put it into the pot, add sweet noodle sauce, water starch and mix well, and fish out the water magnolia slices, water hair lotus seeds, water hair white fruit, peeled water chestnut into the boiling water pot and blanch the water;
2, put the vegetarian oil in the pot to heat, fry the tendons below until the dates are red, fish out, start the pot, pour in 250 grams of water, add sugar, osmanthus sauce to boil, change to low heat, pour in magnolia slices, lotus seeds, white fruits, water chestnuts and gluten strips, burn until the juice is thick, drizzle with pepper oil, put into the dish and eat.
Flaxseed red date paste
Ingredients: rice, flaxseed, dates, goji berries, cinnamon balls.
1, all the ingredients are prepared, the rice and flaxseed are washed, soaked in water for one night, the dates, goji berries, cinnamon meat soaked in water, washed, the dates are pitted and shredded, and the cinnamon meat is chopped and set aside;
2, pour all the ingredients into the soy milk machine, add an appropriate amount of water, select the rice paste key, and then you can wait to eat.
Pig trotter angelica porridge
Ingredients: 1 pig's trotter, 20 g angelica, 30 g cooked ground yellow, 100 g japonica rice, salt, soy sauce, ginger, green onion, sesame oil, monosodium glutamate.
1, put the angelica and cooked ground yellow into the pot, add an appropriate amount of water, fry to get the juice, add water and then fry the juice, set aside;
2, the pig's trotters to remove the hair and wash, chop into pieces, put into the pot, add an appropriate amount of water, simmer over low heat, and then add the washed japonica rice and medicinal juice, simmer over low heat until the japonica rice is cooked;
3: Add salt, soy sauce, minced ginger, green onion, sesame oil and MONOS glutamate and mix well to eat.
Lotus lily porridge
Ingredients: 20 g coix seeds, 30 g lilies and lotus seeds, 10 g goji berries, winter melon seeds, sweet almond flour 10 g, rice 100 g.
1, put the coix seeds and lotus seeds in a bowl, add water and cook in a steamer;
2, then with the washed lilies, goji berries, rice with boiling porridge, porridge cooked in the winter melon kernels, kernel flour and then cook for a while to eat;
3. Take 2 times a day, morning and evening on an empty stomach.
Yam egg yolk porridge
Ingredients: 30 g raw yam, 3 egg yolks.
1, boil the raw yam into a pulp, add cold boiling water and mix well into the pot;
2, put on the fire, from time to time with chopsticks stirred, boiled 2 to 3 times to become porridge, and then adjust the egg yolk, slightly boiled can be eaten;
3, 3 times a day, fasting food, can be used for lack of temper and caused by long-term leakage, intestinal slippery and unstable, weak body, fatigue and lack of qi and other symptoms of auxiliary diet therapy, where there is evil stagnation or large intestine damp heat should not be taken.
Lotus seed porridge
Ingredients: 30 g of lotus seeds and mustard seeds, 20 g of coix seeds, 15 g of winter melon seeds, appropriate amount of honey, 100 g of large.
1. Grind the winter melon seeds into flour, and cook the lotus seeds, coix seeds, coix seeds and rice with the porridge;
2: When it is almost ripe, add the winter melon seed powder and cook for a while, add honey to eat (2 times a day).
Yongchuan soy sauce pork ribs
Ingredients: Pork chops (pork ribs) 800 g, tempeh 150 g, ginger 15 g, cooking wine 25 g, starch (corn) 10 g, soy sauce 15 g, white sugar 20 g, pepper 2 g, green onion 15 g, rapeseed oil 15 g.
1, the pork chops are slaughtered into 2 cm square cubes, and the tempeh is finely chopped;
2, the steak, tempeh, ginger, cooking wine, soy sauce, sugar, pepper, wet starch, etc. a box mix well, into a round cage, steamed until off the bone;
3: Sprinkle ginger and green onion on top of the ribs and serve.
Cantonese phoenix swallows wings
Ingredients: Shark fin (dried) 120 g, hen 1250 g, starch (broad beans) 3 g, salt 4 g, monosodium glutamate 3 g, rice wine 10 g, ginger 10 g, sesame oil 1 g, spring onion 10 g, lard (refined) 15 g.
1, the tender hen slaughtered, dehaired, whole chicken, pork into pieces, each piece weighs about 10 grams, ham (25 grams) cut into 5 pieces, the rest of the cut into fine wires;
2, wash the wok, put on the medium heat, cook the lard, add soup (100 ml), fine salt, sesame oil, and then put in the good shark fin, ham shreds to cook for about 30 seconds, with wet starch to dilute the mustard, put into the bowl, shark fin from the chicken back skin opening slowly poured into the chicken cavity, with grass to tighten the knife edge;
3, the pork into the boiling water pot for about 30 seconds, add ham grains slightly, fish out and put into the stew cup, put the chicken back into the pot for about 1 minute, take out and wash, use an iron needle to poke a few small holes in the chicken spine, dissolve the mouth, put the back into the stew cup, and then add ginger, green onion, yellow wine, salt, boiled water 750 ml in order, add the cup cover;
4, cover the lid into the steamer basket and simmer for about 1 hour and 30 minutes, take out the chicken, remove the ginger, green onion, pork, ham, skim off the foam of the soup noodles, use a clean towel to filter the soup for retention, put the chicken back into the cup (chest up, head against the chest), pour back to the original soup, soup, cover, and then into the steamer basket with medium heat and steam for another 30 minutes, and finally add MSG to mix well to eat.
Smoked spiced fish
Ingredients: 500 grams of grass carp, 15 grams of rice wine, 20 grams of soy sauce, 20 grams of white sugar, 5 grams of monosodium glutamate, 20 grams of cinnamon, 10 grams of star anise, 5 grams of salt, 4 grams of ginger.
1, first wash the carp (grass carp), cut into 2 cm thickness slices, mix with soy sauce, salt, wine, soak the fish pieces for about 4 or 5 minutes;
2: Mix fennel, cinnamon, ginger slices, salt, soy sauce, sugar, gluten and water (about 8 tablespoons) over low heat to cook the juice, then remove the dregs and make a marinade for later;
3, use the pot to pour vegetable oil, cook until 10% hot, put the marinated fish into the oil pot for about six or seven minutes, use the pot mesh cover to fish up, immerse in the wine marinade for about 1 hour, fish up and then cut into small pieces, sprinkle with five-spice powder to eat.