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 a selection of different dishes to share with everyone, together for the wonderful life of every day!
Intestinal powder
Ingredients: 150 grams of special powder for intestinal powder, 80 grams of minced meat, 100 grams of leeks, 2 eggs, edible oil, salt, soy sauce, chili oil, pepper
method:
1. Prepare the materials
2. Use water to mix the special powder of intestinal powder into a paste, and the ratio of powder to water is 1:1
3. Heat the pan and scramble the beaten eggs
4. Stir-fry the minced meat until golden brown, add salt, soy sauce and pepper and stir-fry well
5. Stir-fry the leeks together under the cut into granules until eight ripe
6. Stir-fry the scrambled eggs together, add a small amount of salt, stir-fry the raw soy sauce and set aside
7. Take a flat-bottomed dish, scoop in the mixed rice paste (just past the bottom of the plate) and put it in the steamer
8. Cover and bring the water to a boil for about three minutes before taking it out
9. Soak the steamed powder in cool boiling water for a while and peel off the powder
10. Add the freshly fried filling to the plate with a larger point of powder
11. Roll it up to make intestinal powder
12. Dip the juice with light soy sauce, chili oil and drizzle on the intestinal powder
Eggplant salad shrimp balls
Ingredients: 12 prawns about 600 g. Kraft's Wonderful Sauce 100 g, Tomato Sauce 40 g, Condensed Milk 30 g, Egg Yolks 4, Corn Starch 100 g. salt.
method
1: After the prawns are first dehulled, use a knife to open the back to remove the shrimp intestines, and then use 50 grams of salt to slowly rub the shrimp balls for one minute, rinse for half an hour, suck the water dry and set aside.
2: Beat the egg yolks, add corn starch and stir well, add 7 grams of salt, sizing the shrimp balls and fry them warmly in 50% oil, pour up.
3: Wash the pot, mix the kraft sauce, tomato sauce and condensed milk, put it in the pot and fry the shrimp balls together, and then you can plate it.
Tear up cabbage
-Ingredients - 1 cabbage, 2 millet spicy, ginger to taste, 2 spoons of white vinegar, fresh vegetable powder, soy sauce, salt to taste
-Do Method-1. Tear the cabbage into small pieces, chop the ginger and chili peppers and set aside
2. Pour white vinegar, fresh vegetable powder, soy sauce and salt into a bowl and stir well into a sauce
3. Pour the right amount of oil into the pot, add minced ginger and chili pepper and stir-fry until fragrant
4. Pour in the cabbage and stir-fry evenly
5. Stir-fry until cabbage leaves are translucent
6. Pour in the mixed sauce, stir-fry thoroughly and serve
Honey pig's trotters
Ingredients: pig's trotters, honey sauce seasoning, salt, cooking wine, soy sauce
1: Soak and wash the pig's trotters, rinse them after chopping the pieces, and drain the water. Add water to the honey seasoning and stir well.
2: Heat the pan and add the right amount of oil. Stir-fry the pig's trotters evenly, cook the cooking wine, stir-fry over high heat, and remove the odor.
3: Add an appropriate amount of dark soy sauce, stir-fry well to color, add honey sauce seasoning, boil and add salt to taste.
4: Close the lid. Simmer over low heat for about 1 hour. The stewed pig's trotters are soft and rotten, and the juice can be turned off after the sauce is collected.
Oyster sauce tender tofu
Ingredients: a piece of tofu; A stick of garlic; Oyster sauce 25 ml; Braised soy sauce 10ml; Water 30 to 50ml; One egg; A pinch of green onions
1, prepare a piece of old and tender combination of tofu, not too old, there are the best to sell Huachen tofu on the market. A green garlic sprout must not be less, increase the fragrance!
2: Cut the tofu in half and cut into thin slices!
3, with a slightly larger container to beat an egg, the actual amount of half an egg is enough! After the eggs are beaten, put in the tofu slices one by one, shake them a few times and stick to the whole thing!
4. Prepare the seasonings: 25 grams of oyster sauce, 10 grams of braised soy sauce, add more than double the amount of water and stir until even!
4: Put them in the pot one by one, fry over low heat, and turn over
5, all fried, pour in the advance mixed ingredients, add green onion, put the garlic foam in after putting away the juice, here this dish is completed!
Mapo eggplant
1 eggplant desteed and washed, cut into chunks, soaked in light salt water for 10 minutes, chopped green onion, garlic chopped, ginger chopped;
2 Heat the oil in a hot pan and add the eggplant, fry over low heat until the eggplant is cooked and then served;
Pour oil in 3 pots, add minced garlic and ginger and stir-fry until fragrant, sauté with watercress sauce to make red oil;
4 Put the eggplant into the stir-fry well, add cooking wine, sugar, soy sauce, pour water and simmer for a while, add chili oil, pepper oil, wait for the soup to dry, sprinkle with green onions.
Stir-fried pork liver with spinach
Method 1: Wash the pork liver, soak for 30 minutes, cut into thin slices, add salt, soy sauce and starch, mix well, marinate for 15 minutes.
2: Blanch the spinach, remove and cool, squeeze out excess water.
3: Add an appropriate amount of cooking oil to the pot, fry the chives and ginger minced after the oil is hot, then add the marinated pork liver, stir-fry quickly for 20 seconds on high heat, until the pork liver changes color and breaks.
4: Add the spinach with controlled moisture control, add salt, soy sauce to taste, stir-fry evenly, and then you can get out of the pot.
Stir-fried meat with apricot abalone mushrooms
Ingredients: 100 grams of pork, 2 apricot abalone mushrooms, 2 peppers, cooking wine, a little soy sauce, 1 teaspoon of watercress sauce, vegetable oil
Directions: 1. Slice the apricot abalone mushroom, shred the green onion and ginger, and slice the garlic
2. Thinly sliced lean meat and sliced green pepper
3. In a frying pan with a little oil, add the apricot abalone mushroom slices and fry until they are slightly yellow on both sides, then set aside
4. Put a little oil in another wok, fry the slices of meat for about 5 minutes, add pixian bean paste and stir-fry well
5. Add green onion, ginger and garlic and sauté until fragrant
6. Add the fried slices of apricot abalone mushrooms, a little soy sauce, cooking wine and a small spoonful of water and sauté for a while
7. Add green pepper and fry until it is broken
Sour and spicy lotus strips
Ingredients: 500 g lotus strip, 5 red peppers, 8 slices of ginger, 1 tablespoon of white vinegar, 1/2 tsp salt
Method: 1. Soak the lotus belt in water for 5 minutes and then wash, if the lotus belt is thicker, you can scrape off the outer skin, remove the skin and soak it in water, so as not to turn black
2. Cut the lotus strip diagonally into 5 mm slices, slice the ginger, wash the red pepper and cut into small pieces
3. Heat the pan and pour in the oil, when the oil is 70% hot, add red pepper and ginger slices and stir-fry until fragrant
4. After pouring the lotus strip and stir-frying for 1 minute, add white vinegar and salt and stir well
5. Cover and simmer over medium heat for 1 minute, stir-fry on high heat for half a minute to get out of the pan
Spinach tossed with dried incense
Ingredients: 400g spinach, 1 piece of dried sesame seeds, 5g white sesame seeds, 1 teaspoon salt, 2 teaspoon sesame sesame oil, 1 teaspoon balsamic vinegar
1: Wash the spinach, blanch in boiling water for half a minute, drain and cut into 1cm long pieces.
2: Blanch the dried incense in boiling water for 1 minute, remove it, drain the water and cut into cubes.
3: Place the white sesame seeds in a saucepan and simmer over low heat.
4: Mix spinach and dried incense, add salt, sesame oil and balsamic vinegar and mix well, and finally sprinkle with roasted white sesame seeds.
Eggplant cauliflower cake
Ingredients: 2 eggplant 1 cauliflower 1 carrot 1 rice appropriate amount coriander nuts
1. Wash the 2 eggplants, remove the head and tail, cut into 5 to 6cm long segments, and then cut in half vertically from the middle, put them in light salt water to soak for later, soak in light salt water to prevent it from oxidizing and blackening and more flavorful.
2. After washing the cauliflower, cut it into small flowers with a knife, cut the carrot into thin slices, and then use the tail of the spoon to shape it to make it more beautiful.
3. Add an appropriate amount of oil to the pan, the oil temperature is 50% hot, put the eggplant on low heat and fry slowly, fry the eggplant until it becomes soft and golden brown on both sides, turn off the heat and put it aside.
3. Fry the carrot slices again, the purpose is to fry its sugar, taste more sweet, fry until both sides are golden brown and then put out for later.
4. Then use the remaining oil, fry the cauliflower, stir-fry the cauliflower for 1 minute, add an appropriate amount of steamed fish sauce, soy sauce, oyster sauce, salt to taste, stir-fry the seasoning well and then turn off the heat and pour it out.
5. Prepare a rice cooker, first put the fried eggplant on the bottom of the rice cooker around, carrots in the middle, and then put the fried cauliflower pasted on the edge of the rice cooker and placed it on the eggplant, and then pour the washed rice in the middle, spread it flat with a shovel, and then pour in the appropriate amount of water, the amount of water is not more than the rice, and the soup juice from the fried cauliflower is also poured in.
6. Press the boiling button to steam, pour into the plate, sprinkle coriander around, sprinkle on top of the various nuts you like to eat, delicious eggplant cauliflower button rice is ready.
Minced meat braised melon
Ingredients: Minced meat, squash, diced apricot abalone mushrooms, red pepper pieces, vermicelli, green onion, XO sauce, salt, monosodium glutamate, soy sauce, oyster sauce, chicken broth, corn starch
1, wash the melon, remove a little inner pot, use the mold to make a flower shape, pull the oil, control the oil and set aside.
2: Soak the vermicelli in warm water and place on the bottom of the dish.
3, the pot into the oil heat, into the minced meat sautéed, under the XO sauce, chicken broth, add salt, monosodium glutamate, soy sauce, oyster sauce seasoning, the next section of melon, apricot abalone mushroom diced ben half-cooked until the taste, and then hook, put in the red pepper pieces, out of the pot plate, sprinkle with green onion can be.
Plum vegetables buckle meat
Ingredients: 800g pork belly, 60g plum vegetables, 4 slices of ginger, 5 chives, 2 star anise, dried chili peppers, salt, 1 tablespoon of dark soy sauce, 2 teaspoons of honey, 1 teaspoon of allspice powder, 1 tablespoon of light soy sauce, 2 tablespoons of cooking wine
1) Wash the plum vegetables and soak in the mud overnight.
2) Wash and soak the pork belly for half an hour, blanch the water, wash and pluck the remaining hairs.
3) Mix one tablespoon of dark soy sauce and two teaspoons of honey, brush on the meat with a brush and marinate for 10 minutes.
4) Wipe the water on the surface of the meat with kitchen paper and fry the golden brown in oil in the pan.
5) In a wok with oil, sauté chives, ginger, star anise and dried chili peppers.
6) Pour in the plum vegetables, add salt, five-spice powder, 1 tablespoon of light soy sauce, 2 tablespoons of cooking wine, stir-fry evenly and reduce the heat to dry the juice and set aside.
7) Slice the fried pork belly, thick and thin, and place in a bowl.
8) Spread the fried dried plum vegetables, steam or simmer in a casserole for 2 hours, the pressure cooker is better, save trouble.
9) Filter out the soup in another bowl and set aside, the plum button meat is upside down on the plate, the remaining soup is hooked, put some MSG to enhance the taste and pour it on the meat.
Sweet and sour honey meat
Ingredients: pork, honey, green onion, ginger, garlic, cooking wine, soy sauce, salt, chicken essence, vinegar, dry starch, water starch.
Directions: 1: Cut the pork into slices and pour into a clean bowl. Marinate with soy sauce, salt, cooking wine. Chop the green onion, ginger and garlic into small pieces.
2: Dip the marinated slices of meat in dry starch. Prepare two small bowls, one bowl of water with a small amount of starch to make water starch. Add honey, vinegar and chicken essence to another bowl to make a honey sauce.
3: Fry until the surface is golden brown and drain the oil. Leave a little oil in the pan and stir-fry the minced shallots, ginger and garlic until fragrant. Stir-fry the fried slices of meat. Pour in the mixed honey juice first, then pour in the water starch to outline the thin mustard, and drizzle with sesame oil
Pumpkin millet
-Ingredients - 1/2 bowl of millet, 200 g pumpkin
1 bowl of rice, water to taste
-Do Method-1. After peeling and seeding the pumpkin, wash and cut into small cubes, mix the rice and millet and rinse well
2. Place rice, millet and diced pumpkin in the inner tank of the rice cooker and add water to the corresponding scale according to the amount of rice used
3. Cover the pot and tap to start cooking the rice
4. When the time comes, a sound will be issued, and the fluffy and sweet pumpkin millet will be ready
Steamed tea mushrooms with sauce pepper
Ingredients: 250 g of tea tree mushrooms, homemade sauce peppers, fresh green peppers, millet peppers, ginger slices, garlic slices, green onion knots, salt, monosodium glutamate, chicken essence
1: Tear the tea tree mushrooms into strips and put them in a bowl, add homemade sauce peppers, fresh green peppers, millet peppers, ginger slices, garlic slices and green onion knots
2: Mix in salt, monosodium glutamate and chicken essence, mix in the broth and vegetable oil, steam for 12 minutes, and then serve in the basket
Corn yam lily soup
Ingredients: corn 250 g, carrot 100 g, yam 150 g, lily 15 g, chrysanthemum 0, 5 g, ginger 4 g, salt, vegetable and fruit seasoning powder
How to do it:
1: Cut the corn, ginger and carrot into pieces.
2: Put in a pot and bring to a boil over low heat for 40 minutes.
3. Add the yam block.
4: Add lilies and cook for 30 minutes.
5: Add salt, vegetable and fruit powder, chrysanthemums and simmer for 10 minutes.
Braised pork head
Ingredients: 500g pork head, 1 piece of ginger, 20g of garlic cloves, 20g of rock sugar, 1 piece of southern milk, 20g of cooking wine, 1 tablespoon of dark soy sauce, 3g of salt, a little oil, 2 bowls of water
1, the pig's head meat washed, scraped clean off the hair and dirt, difficult to clean the place, with the small fire on the stove to roast, rinse clean.
2: Cut into pieces of meat the same size as mahjong.
3: Add cooking oil in a hot pan, sauté the garlic and ginger until fragrant, add the pork head and stir-fry over high heat until white.
4: Add milk, dark soy sauce, rock sugar, cooking wine, salt and continue to fry until the pork is colored.
5: Add 2 bowls or so of boiling water, bring to a boil over high heat, and put the soup together in the rice cooker.
6: Mix the pork head with a spatula, cover the rice cooker lid, select the rice pot function, scoop out the ingredients after stopping, sprinkle some green onions and eat.
Small stir-fried clam meat
Method 1: Cut the onion into small pieces, cut the green pepper into small pieces, cut the red pepper into small pieces, cut 1 piece of ginger into small pieces, cut into 3 cloves of garlic, and cut 3 dried peppers into segments;
2: Bring some water to a boil in a pot, add 1 spoonful of clam meat and cooking wine and blanch the water for 1 minute and then remove and set aside;
3, put the appropriate amount of oil in the pot, the oil temperature to 70% hot, put in 1 spoon of bean paste, ginger garlic, dried pepper segments and fry the red oil, add green and red peppers, onion pieces and stir-fry evenly, add clam meat to continue stir-frying, put in half a spoon of cooking wine, half a spoon of light soy sauce, half a spoon of salt, half a spoon of chicken essence and stir-fry evenly.
Fried mashed potato eggplant box
Ingredients: 1 long eggplant, 1 potato, 1 tsp salt, 1/4 tsp ground black pepper, 3 tbsp flour, 3 tbsp water, salt and pepper
1, wash the eggplant, cut into blades (two pieces in a group, do not cut in the middle);
2. Wash and cut the potatoes in half, steam for about 20 minutes, take out and let cool slightly, peel off the skin, add salt and black pepper and pound together into a puree;
3. Fill the mashed potatoes with the chopped eggplant;
4. Mix 3 tbsp flour and equal amount of water into a thick batter, put the eggplant box into the batter;
5. Heat the pot with an appropriate amount of oil, fry over medium heat in an eggplant box wrapped in batter, set the batter on one side and then turn over to fry the other side, then turn over and fry the surface until golden brown. Out of the pan, sprinkle with salt and pepper.