#"Flash Moment" Theme Essay Phase II # 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.
Stir-fried meat slices with leek moss
method
1. Cut off the head and tail of leek moss, wash it, cut it into inches, drain the water and set aside
2. Take only the white part of the shallot, wash it and cut it off
3. Wash the pork, cut into slices, grasp well with salt, cooking wine, sesame oil and dry starch, and marinate for a while
4. Pour in the appropriate amount of vegetable oil, turn on the power, close the lid and preheat
5. After the electric cake bell is preheated, pour in the slices of meat and stir-fry, select the \\'\\' grilled meat\\'\\' function
6. Add the shallots, continue to stir-fry, and observe the color of the slices of meat turn white
7. Pour in the leek moss and stir-fry carefully
8. Sauté until the leek moss is cooked
9. Add salt
10. Adjust the appropriate amount of chicken essence, stir-fry evenly, and cut off the power
11. Turn off heat and raise the pot
Tomato white jade mushroom egg soup
Ingredients: white jade mushrooms, tomatoes, eggs, salt, oil, chicken powder, cooking wine, green onions.
1: Blanch the tomatoes in boiling water and peel off the skin, wash and set aside the white jade mushrooms, add a teaspoon of cooking wine to the eggs and set aside.
2: Stir-fry the tomatoes in a little oil in the pot, add the white jade mushrooms and stir-fry for 1 minute.
3: Add 600 ml of water to a boil over high heat, add 1 teaspoon of salt and 1/3 teaspoon of chicken powder to taste and cook for 2 minutes.
4: Bring the mixed egg mixture to a boil, sprinkle the green onion out of the pot.
Boiled fish
Ingredients: basa fish, egg white, corn starch, salt, cooking wine, novel vine pepper, green pepper, onion, dried chili pepper, soy sauce, ginger, garlic
Method 1, the fish is of course thinly sliced. You can also cut butterfly slices, put egg whites, corn starch, salt, cooking wine, and quietly grasp the average by hand (it is best to catch the egg whites to bubble, the egg whites are best to put more, and remove the excess egg whites when they are boiled.
2, hot pot hot oil (more oil, followed by no second pouring oil, is to put more oil), put in dried peppers and vine peppers sautéed, under the pepper, onion, ginger garlic, a large amount of soy sauce stir-fry for a while, pour boiling water, salt, fish fillets (note: when put in the fish fillet excess egg liquid do not, because there will be egg flowers, corn starch also put less), with chopsticks quietly scattered, and then turn off the heat.
Dry pot ribs
Royalties
Pork ribs shiitake mushrooms appropriate amount onion half a bell pepper one onion ginger garlic pepper large ingredient dried pepper appropriate amount red oil watercress sauce 2 tablespoons cooking wine 1 half a spoon sugar celery a tree soy sauce 2 tablespoons cooked sesame seeds to taste
Prepare side dishes, spices. Ribs are blistered to remove blood and water.
Blanch the mushrooms and blanch the ribs
Cook the ribs. Put water in a pot, add a little cooking wine, green onion, ginger and garlic, and cook.
The ribs are cooked in controlled water. In a wok of frying pan, add the ribs, fry golden brown on both sides and serve.
Continue with the oil of the fried ribs. Add shallots, ginger, garlic and other spices to the pot, stir-fry the flavor and add two tablespoons of watercress sauce, stir-fry over low heat.
Add two tablespoons of light soy sauce and half a tablespoon of sugar. Add the onion and sauté until soft (over low heat, avoid stir-frying), add the blanched shiitake mushrooms, ribs, and bell peppers.
Stir-fry for a while, finally adding the celery. Stir-fry a few times out of the pan.
Sprinkle with white sesame seeds.
Fragrant soft glutinous braised pork
Ingredients: 1000 grams of pork belly, 5 eggs, salad oil, 10 grams of salt, 20 grams of soy sauce, 20 grams of rock sugar, 1 green onion, 3 grams of ginger, 5 star anise, 1 small piece of cinnamon, 20 grams of rice wine.
method:
1: Cut the pork belly into large pieces, then heat the pot and pour a little oil, put the meat inside and sauté.
2: Sauté for about 10 minutes, when a lot of oil is precipitated, the meat is cooked, and then the meat is fished out.
3, stir-fry sugar color, sit on medium heat and stir-fry the rock sugar to reduce the heat.
4, continue to fry a little smoke, the color is between light yellow and burnt yellow when the meat, the meat is light yellow (if you want to make the meat color purple, you need to fry again, until the smoke is bigger, the color is dark purple when the meat is quickly put meat).
5, continue to fry a little smoke, the color is between light yellow and burnt yellow when the meat, the meat is light yellow (if you want to make the meat color purple, you need to fry again, until the smoke is bigger, the color is dark purple when the meat is quickly put meat).
6, after 1 hour of simmering, put the eggs in, and then simmer for half an hour, the meat you want to come out is red and transparent, and finally you need to collect the juice.
Plum sweet and sour steaks
Ingredients: pork ribs, nine-made plum, rock sugar, cotton sugar, rice vinegar, cooking wine, green onion, ginger, garlic, large ingredients, fragrant leaves, cinnamon, red yeast rice, salt, cooking oil
Directions: 1, ginger slices, garlic flattened with a knife, chives, fragrant leaves, a little cinnamon, large ingredients, nine-made plum, sour plum sauce. Soak red yeast rice in warm water for about twenty minutes;
detail
2, boiled in cold water is easy to boil out the blood foam in the ribs, skim off the blood foam, fish out the ribs;
3, start to fry the sugar color, after the pot is hot, put a small amount of oil, that is, a small amount of soup spoons, put in two large spoons of white sugar;
4: Stir-fry over medium heat until the sugar is completely melted and browned;
5: When the sugar bubbles up and turns into small bubbles, put in the blanched small steaks and stir-fry evenly, so that the ribs are wrapped in sugar. Put the fried ribs out;
6, after brushing the pot clean, pour a small amount of bottom oil, put in the large ingredients, and then put the ginger slices, pat the flat garlic and stir-fry until golden brown, put the small chives to continue to stir-fry, and then pour the ribs in again, cook the appropriate amount of cooking wine;
7, pour boiling water without over the ribs;
8. Add cinnamon, fragrant leaves and plums;
9, the ribs are colored, find a leak, pour the red yeast rice that has been soaked for a while into the leak with the soup, and cook with the ribs for a few minutes over medium heat;
10, red yeast rice boiled for a while is bad, after the color is boiled out, take the rice leak away;
11, put in a piece of rock sugar, and then add two tablespoons of white sugar, the ratio of sugar and vinegar is about 1:1, sugar is slightly more;
12: Pour in 3 tablespoons of rice vinegar, cover the pot and simmer for 20 minutes;
13, 20 minutes later, pick out the boiled green onion, ginger, garlic and fragrant leaves in the pot;
14, put in the sour plum sauce, add a little salt, at this time pour 1 spoonful of vinegar;
15: After collecting the juice on high heat, you can get out of the pot.
Watercress elbow
Half a pork knuckle, about 500g, that is, 50g of hoofed garlic sprouts 2 tbsp of red oil bean paste 2 tbsp of lard
Soup:
800ml of water 2 tbsp soy sauce
Water starch:
2 tbsp starch 2 tsp water
Wash and drain the elbows and cut about 2.5cm into squares. Cut the garlic seedlings into long segments about 2.5 cm. Mix the broth together and set aside. Mix water starch together and set aside.
Heat the pan in oil until smoking, sauté at the elbows until completely discolored and dry, stir-fry in watercress sauce and stir-fry evenly to make the red and fragrant, add the soup to a high heat and bring to a boil, turn to low heat until the meat rake (about 50 minutes).
Remove the garlic seedlings and turn the heat evenly to another 5 minutes, then add water starch to collect the juice to the desired degree.
Sliced meat with boiled water
Tenderloin 500g leek 200g celery 200g lettuce leaves 250g lettuce 250g ginger 1/2 piece of garlic 10 cloves of pepper noodles 5g chili noodles 10g cooking wine 1 tbsp chicken essence 1 tbsp dark soy sauce 1 tsp starch 3 tbsp egg
Wash and cut the side dishes into sections.
Peel and mince the ginger garlic.
Cut the tenderloin into thin slices, add an egg, salt, cooking wine, chicken essence, add a little dark soy sauce to help color, then add wet starch and grasp well
Add water, add chicken essence to taste, bring to a boil and simmer for a few minutes, then add the side dish, blanch, scoop up and spread at the bottom of the bowl.
Turn the heat to a low heat, slide the meat slices into the pot piece by piece, do not stir first, wait for the meat slices to be slightly fixed, and then stir a little Ha, do not cook for a long time, cook it and pour it out immediately.
Then sprinkle with pepper noodles, chili noodles and the remaining minced garlic, heat the oil in a pan until it is 80% hot, then drizzle on top of the pepper noodles, and sprinkle a little green onion.
Stir-fried meat with green onions
1. Wash and slice the tenderloin and marinate in rice wine and salt for 15 minutes
2. Wash and cut the green onion into small pieces
3. Grab the meat with starch
4. Heat the oil and put the slices of meat in and stir-fry quickly
5. Stir-fry the green onion as well
6. Then add the right amount of salt and taste very fresh to taste
7. Stir-fry the dish to taste and get out of the pot
8. Plate and pose, a plate of quick and delicious scallion fried meat is completed
Large plate of chicken
Ingredients: Whole chicken, potatoes, green peppers, red peppers, star anise, cinnamon, fragrant leaves, dried chili peppers, peppercorns, green onions, ginger slices, soy sauce, dark soy sauce, sugar, tomato sauce, lemon juice
steps:
1。 The whole chicken is washed and the head and PP are removed, chopped into pieces, put into a pot of boiling water with cooking wine and blanched, then fished out to rinse the foam and drain the water for later.
2。 Heat the pan with oil, after the oil is hot, pour in the star anise, cinnamon, fragrant leaves, dried chili peppers, peppercorns, green onion and ginger slices and sauté until fragrant.
3。 Pour in the chicken nuggets and stir-fry 2. For 3 minutes, pour in light soy sauce, dark soy sauce and sugar until colored.
4。 Add boiling water that has not been over chicken nuggets, bring to a boil over high heat, add tomato sauce, squeeze in a few drops of lemon juice, cover and reduce heat for about 20 minutes.
6。 Pour in the green and red pepper pieces, add salt, pepper to taste, and collect the juice on high heat.
Stir-fry loin flowers
Ingredients: 200 grams of pork loin, 50 grams of winter shoot slices, 50 grams of water hair fungus, 10 grams of soy sauce, 3 grams of refined salt, 1 gram of monosodium glutamate, 20 grams of rice wine, 15 grams of wet powder;
1. Wash the waist, cut two pieces at a time, remove the waist, cut into wheat ear flower knives, cut into strips with a width of 2 cm and a length of 5 cm, add soy sauce to the taste, mix well with wet starch and set aside;
2. Bamboo shoot slices, fungus with boiling water pot to rinse, soy sauce, salt, monosodium glutamate, rice wine, clear soup, wet starch into a sauce;
3. Add peanut oil to the wok, put it on the fire to 90% heat (about 225 ° C), slide the loin into the oil until it is rolled into a wheat ear and quickly fish it out, leave a small amount of oil in the frying pan, burn to 60% heat (about 150 ° C), put the garlic slices and minced green onion into the sauté, cook vinegar, shao wine, add winter shoot slices, wood ear fungus slightly stir-fry, pour in the sauce, and then put the loin flowers into the pot, quickly turn upside down, drizzle with chicken fat out of the pot.
Spicy and sour chicken offal
Ingredients: chicken gizzard, pickled radish, capers, pickled peppers, minced ginger and garlic, pickled cabbage, thirteen spices, spicy barbecue seasoning, soy sauce, salt, soy sauce, cooking oil, chicken essence;
1. Wash the chicken gizzard and cut into thin slices, add a little salt, thirteen spices, spicy baking seasoning and marinate for five minutes.
2. Cut the prepared kimchi such as sour radish, capers, capers, pickled peppers into small pieces and set aside.
3. Heat the oil pan, pour in the marinated chicken gizzard and fry it to change color, pour into the old pumping pan and set aside.
4. Raise another oil pot, pour in ginger and garlic, pour in kimchi 2 stir-fry, pour in the chicken gizzard and stir-fry evenly, adjust the chicken essence
Pocket tofu
Ingredients: pocket tofu, lean meat, small greens, red pepper, ham sausage, salt, oil, chicken essence, cooking wine, soy sauce, starch
Practice;
1. First chop the ginger and garlic, wash the lean meat and slice it, wash and cut the red pepper and small green vegetables.
2. Prepare the pocket tofu, chopped ham sausage granules, starch added water and stir well for later.
3. Heat the oil in a hot pan, add ginger and garlic and stir-fry until fragrant, pour in the lean meat slices and stir-fry to bring out the aroma.
4. Then pour in the ham sausage, red pepper, small greens, pocket tofu, salt, cooking wine, soy sauce and stir-fry over high heat.
5. Add starch to the sauce, sprinkle with chicken essence and stir-fry evenly.
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