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!
Multi-flavored tofu
Ingredients: tofu, lean meat, eggs, chopped greens, salt, water starch;
method:
1: Wash and dice the tofu and blanch it in boiling water.
2: Wash the lean meat, cut into small pieces, and sauté the minced meat with a little oil.
3: Beat the eggs, spread them into egg cakes in a flat non-stick pan, and then cut into small cubes.
4: Put the appropriate amount of water in the small milk pot, bring to a boil and add diced tofu, minced meat, egg pieces, and chopped green vegetables and cook slightly.
Korean grilled pork belly
Ingredients: 500g pork belly, 2 cloves of garlic, 2 slices of ginger, 2 spoons of Korean chili sauce, 2 spoons of honey, 2 spoons of sesame oil, 2 spoons of light soy sauce, 2 spoons of sesame seeds.
1. The pork is thawed and all the spices are prepared.
2. Finely chop the ginger and garlic. Add 2 spoonfuls of chili paste, 2 spoons of light soy sauce, 2 spoons of honey, 2 spoons of sesame oil, 2 spoons of sesame seeds and mix well. Let the pickles take place for 15 minutes.
3. There are three options when baking: 1. Household gas baking pan; 2. Pan frying; 3. Oven at 180 degrees for 15 minutes.
4. Grill until the meat slices are micro-rolled, with a little burnt spots, and the meat is overflowing. Ready.
5. Eat empty, or with pickles, garlic slices and lettuce. All invincible and delicious!
Steamed cabbage with garlic vermicelli
Ingredients: Cabbage, vermicelli, garlic, oil, soy sauce, sugar, salt, monosodium glutamate, sea rice, sesame oil, green onion
1. A small vermicelli soaked soft, five or six cloves of garlic minced, chopped green onion
2. Heat the oil in the pan, put the minced garlic in it, stir-fry and then remove from the pan
3. Pour half a bowl of water, soy sauce, sugar, a little salt, monosodium glutamate, sea rice, sesame oil and mix well
4. Cut the vermicelli into small pieces, spread out on a plate and pour the juice on top
5. Cut the cabbage into small pieces of about 2 cm, spread on the vermicelli, sprinkle with minced garlic and steam for 10 minutes
Braised pork belly with green peppers
Ingredients to prepare: pork belly, green pepper, ginger, green onion, lard, salt, chicken essence, pepper, white wine.
1. Pork belly with white wine, add corn starch to scratch and wash, pass through the water.
2. Change the pork belly to a knife, put ginger, green onion, and white wine in a pressure cooker for 5-10 minutes.
3. Put lard in the pot, stir-fry the ginger, sauté the pork belly, and simmer in water.
4. Add salt and chicken essence according to personal taste.
5. Serve on a plate.
Ground three fresh
Ingredients to prepare: eggplant, potatoes, garlic, chili pepper, corn oil, salt, soy sauce, oyster sauce, peppercorn powder.
1. Eggplant, potatoes and peppers are all cut into hob pieces and garlic sliced.
2. Heat the oil in the pan and fry the potato cubes. When the surface of the potato pieces bulges and floats on the surface of the oil, it is golden brown and fried. Drain the oil.
3. Heat the oil and fry in eggplant cubes. Fry the golden brown and drain the oil.
4. Leave the bottom oil in the pan and add the garlic slices to sauté until fragrant. Add the potatoes, eggplant, and peppers and sauté them.
5. Add salt, soy sauce, oyster sauce, peppercorn powder, stir-fry evenly and enjoy.
Soybean stewed pig's trotters
Ingredients to prepare: pork trotters, star anise, salt, ginger slices, soybeans, green onion, cooking wine, sugar, soy sauce, soy sauce.
1. Wash the pig's trotters, blanch the water, wash again, drain the water; the soybeans need to be soaked in water one day in advance.
2. Add oil to the pan, add shallots, sliced ginger and star anise and sauté until fragrant. Pour in the pig's trotters and stir-fry together.
3. Add an appropriate amount of cooking wine, salt, sugar, soy sauce and soy sauce and stir-fry. Add the soaked soybeans and continue to stir-fry.
4. Add an appropriate amount of water and cook on high heat for about 10 minutes. Reduce heat and simmer for about 2 hours. (The specific length of stewing is controlled according to the size of the fire of your own home) In the middle, you can use chopsticks to poke the pig's trotters, if you can poke it, it is rotten. If you prefer a softer texture, stew a little longer.
5. Finally, the juice is collected on high heat, and the delicious soybean pig's trotters are ready.
Sweet corn soup
Ingredients: corn, corn flakes, eggs, sugar, starch.
1, eggs scattered, corn cut off corn kernels, with a blender beat into a pulp, filter and spare, starch with water to mix;
2, corn juice with the same amount of water to boil, according to the taste of sugar;
3, put in the corn flakes to boil, pour in the water starch, stir well;
4. Pour in the egg liquid and stir quickly to turn off the heat;
5. Simmer for a while.
Suzhou bad goose
Ingredients: Goose 2000 g, Fragrant Bad 50 g, White Soy Sauce 2 g, Salt 40 g, Green Onion 30 g, Da Koji Wine 5 g, Rice Wine 60 g, Peppercorns 10 g, Ginger 20 g.
Procedure steps:
1. Select Taihu goose with a weight of more than 2000 grams, slaughter and clean it, soak it in clean water for one hour to soak in bloody water, and then drain it;
2, put the light goose in the pot, add water to submerge the goose body, use the high heat to boil the hand to skim off the blood stain, add the green onion, ginger slices, Shao wine, cook for 40-50 minutes on medium heat, sprinkle some fine salt on the goose body after cooking, then chop the goose into heads, feet, wings and two pieces of goose body together into a clean container, cool for one hour;
3, the soup is put in another clean container, skim the oil slick and impurities, add soy sauce, peppercorns, green onions, ginger, fine salt, set aside, put the cooled cooked goose flat in a clean bad altar, pour about 500 grams of soup that has been cooled, and then cover with double layers of fine gauze, gauze is larger than the altar mouth, and tie the altar mouth tightly;
4, then the remaining cooling soup, rice wine and flavor mixed well poured into the gauze, so that the soup slowly flowed into the bad altar, seeped into the goose meat, the mouth of the bad altar covered, so that the goose block in the altar for four or five hours to make it, when eating, the bad soup in the altar can be eaten.
Braised lotus tablets
Ingredients: 250 g lotus root, 3 g peppercorns, 5 g chili peppers (red, pointed, dried), 2 g salt, 3 g monosodium glutamate, 30 g salad oil.
1, dried pepper cut into small pieces; root peeled, washed, cut into 2 mm thick slices, rinsed with water;
2, put the wok on the fire, heat the oil to 50% oil temperature, under the pepper, dried pepper, stir-fry the aroma, put the lotus slices, salt, monosodium glutamate, quickly stir-fry until the lotus slices are broken and then put on the plate.
Scrambled eggs in Spain
Ingredients: 150 g egg, 25 g green pepper, 25 g onion (white peel), 25 g tomato, 5 g tangerine peel, 20 g vegetable oil, 2 g pepper, 3 g salt, 2 g parfum leaves, 5 g garlic (white peel).
1, the egg into the bowl, add fine salt, pepper and stir well, green pepper to the stem, seeds, wash and cut into cubes, onion peeled, washed and chopped, garlic crushed, tomato with boiling water blanched, peeled, chopped;
2: Heat the frying pan with oil, add the minced onion, diced green pepper and minced garlic to fry the aroma, add tomatoes, orange peels, fragrant leaves, salt, pepper and stir-fry, pour in the egg liquid, spread into an omelette, fry until both sides are golden brown and can be eaten.
Spinach pig blood soup
Ingredients: 500 g of spinach, 250 g of pork blood, 4 g of salt, 2 g of sesame oil.
1, the pig blood cut into pieces, spinach to wash, cut the section for later, first put the pig blood block into a casserole, add an appropriate amount of water, cook until the pig blood is cooked thoroughly, and then put in the spinach section to cook for a while;
2: Add a little salt to taste, drizzle with sesame oil and eat.
Diced white fruit chicken
Ingredients: 350 g chicken, 100 g white fruit (fresh), 20 g bell pepper, 20 g green pepper, 80 g egg white, 3 g soy sauce, 5 g starch (peas), 5 g green onion, 5 g ginger, 10 g rice wine, 3 g white sugar, 1 g monosodium glutamate, 1 g sesame oil, 2 g salt, 50 g vegetable oil.
1, chicken cut into cubes, add egg white, soy sauce, wet starch 10 grams of appropriate amount, mix and marinate for more than half an hour, the white fruit shelled, all 4 halves, green pepper, red pepper are cut into small cubes;
2, the oil is boiled to 70% hot, put in the white fruit cubes, fry into a golden brown, keep shoveling, fish out after 3 minutes, when the oil in the pot is burned to 70% or 80% hot, put the chicken cubes, slip and scatter, and fish out the drainage oil after cooking;
3: Sauté shallots, minced ginger, green peppers, etc. in a net pot, then stir-fry the diced chicken and white fruit over low heat, add salt, cooking wine, sugar, monosodium glutamate, sesame oil, and stir-fry for a while to eat.
Garlic fish skin
Ingredients: 200 grams of fish skin, 15 grams of garlic (white skin), 10 grams of light soy sauce, 10 grams of white sugar, 5 grams of white vinegar, 3 grams of monosodium glutamate.
1, first put the fish skin into the pot, add water, put it on the high heat, boil for about 45 minutes, fish out the sand, then put it into 60 degrees of hot water, cover the pot lid, simmer for 8 to 10 hours (if the water temperature decreases, it should be replaced by hot water) take it out, wash it with clean water;
2, according to the old, tender into the bamboo basket, immersed in boiling water pot after boiling, cover the pot lid, simmer for half an hour (hard can be simmered again), and then take out and rinse in water several times can be used;
3, wash the shark skin with good water, remove impurities, cut into 4×1 cm strips, first cook in a pot of boiling water, quickly soak in cold boiling water for a while (remove mucus), garlic rice, soy sauce, sugar, white vinegar, monosodium glutamate and mix into the fish skin to eat.
Red date yam stewed pumpkin
Ingredients to prepare: 300 g yam, 300 g pumpkin, 100 g dates (dried), 15 g brown sugar.
1, fresh yam, pumpkin washed with water, fresh yam peeled, cut into 3 cm square plot, pumpkin peeled and inner, also cut into the same size plot, red dates washed with water, after scratching to remove the jujube core, cut yam, pumpkin blocks and dates with brown sugar, put into the stew cup;
2: Add water, bring to a boil over a high flame, cover the lid, simmer over low heat for about 1 hour, until the yam and pumpkin are ripe and rotten.
Fragrant rice steamed pork belly
Ingredients: Pork ribs (pork belly) 200 g, fragrant rice 300 g, salt 4 g, monosodium glutamate 1 g, sesame oil 2 g, allspice powder 5 g.
1, wash the fragrant rice, drain the water, steam and chop, put in the salt, monosodium glutamate, sesame oil, five-spice powder mix well, wash the pork belly, cut into long strips, set aside;
2: Place the sliced pork belly slices on the edge of a large bowl, add the mixed fragrant rice, put it in the steamer and steam for 10 minutes on low heat.
Fresh cuttlefish with soy sauce
Ingredients: 200 grams of cuttlefish, 5 grams of chili pepper (red, pointed, dried), 5 grams of garlic (white skin), 5 grams of green onion, 10 grams of tempeh, 20 grams of vegetable oil.
1. Wash the fresh cuttlefish and blanch it with boiling water to filter out the water;
2, when the oil is heated to 40% heat in the pot, add cuttlefish and fry until it is broken, filter the oil, heat the wok, and add tempeh puree to fry the incense;
3: Stir-fry with chili pepper, add water, cuttlefish and stir-fry well, add green onion and stir-fry well, add sesame oil and stir-fry well.
Steamed eggs with aloe vera
Ingredients: 150 g of eggs, 300 g of aloe vera, 50 g of ham, 5 g of salt, 1 g of monosodium glutamate, 10 g of cooking wine, 10 g of green onion, 2 g of sesame oil.
1, the fresh aloe vera peel off the outer layer of crusty, cut into small cubes, into boiling water slightly blanched and fished out, with cool water over cold set aside, green onion finely chopped and set aside;
2: Pound the egg into a bowl, stir with chopsticks, add water, salt, monosodium glutamate, minced green onion, cooking wine and stir well, cooked ham cut into cubes of the same size as aloe vera;
3: Sprinkle diced aloe vera and diced ham on egg liquid, steam on medium heat for 5 minutes, drizzle with sesame oil and serve.
Red brine duck bladder
Ingredients to prepare: Duck wings 1000 g, white wine 100 g, green onion 100 g, salt 50 g, rock sugar 400 g, star anise 25 g, licorice 25 g, grass fruit 25 g, fennel 25 g, cinnamon 25 g, ginger 25 g, peppercorns 15 g, coriander leaves 5 g, cloves 5 g, soy sauce 500 g, sesame oil 10 g, monosodium glutamate 1 g.
1, put the pot on the stove, pour water to boil, large and small fennel, cinnamon, licorice, fragrant leaves, peppercorns, cloves crushed together with grass and fruits wrapped in gauze into the pot, at the same time put in fine salt, cook for 1 hour, and then add shallots, ginger slices, soy sauce, white wine, monosodium glutamate, rock sugar to cook for a while, make red brine, pluck the fluff on the duck, wash with water;
2, the pot is filled with water, boiled over high heat, put in the duck wings to soak the water, take out when it is slightly rotten, rinse with water, and put the duck wings into the red brine and burn for about 20 minutes;
3: Fish out the boiled duck wings, then coat the duck wings with sesame oil, cool them and plate them before eating.
Lamb bone lamb loin soup
Ingredients: Lamb bone 500 g, lamb loin 100 g, cooking wine 10 g, green onion 15 g, ginger 10 g, MONOS glutamate 2 g, allspice powder 1 g, salt 4 g, sesame oil 1 g.
1. Wash the fresh sheep bones first, smash or smash them with the back of a knife, and set aside. Wash the lamb loin, remove the glands and fascia, and cut it into pieces with a slashing knife;
2, lamb loin slices and lamb bones into the casserole, add enough water, boil over high heat, skim off the foam, cook in cooking wine, add green onion, ginger, switch to low heat simmering for 1.5 hours;
3: When the lamb bone broth is thick, add MSG, five-spice powder and fine salt, mix well, and pour sesame oil to eat.
Silver needle earth squid silk
Ingredients: 70 g of squid (dried), 150 g of white silver needles, 1 g of ginger, 40 g of vegetable oil, 10 g of rice wine, 5 g of starch (peas), 0 g of pepper, 1 g of alkali.
1, put the soil squid into water with alkali soaked and washed and set aside, ginger washed and shredded, starch and water appropriate amount of mixed into wet starch about 10 grams;
2, cut the foamed squid into strips, use 25 grams of oil to cook, put the silver needle in the pot and simmer until 50% heat, pour it into a colander, filter out the water;
3, put the oil in the pot to put the appropriate amount, put the squid shredd into the oil until only cooked, pour it into the fence, put the pot back on the stove, put the ginger shredded, silver needle, and the squid back into the pot, splash into the shao wine, mix the mustard soup with 20 ml, wet starch, pepper and mix well into the saucer, add the tail oil and fry it evenly on the plate to eat.
Raise yin delicious ducks
Ingredients: Duck 1500 g, White Fruit (Fresh) 200 g, Lard (Refined) 50 g, Pepper 2 g, Cooking Wine 15 g, Chicken Fat 10 g, Ginger 15 g, Green Onion 20 g, Salt 10 g, MONOS GLUG 2 g, Peppercorn 2 g.
1, the ginkgo biloba shelled, put into the pot, cooked with boiling water, fished out, peeled film, cut off both ends, remove the heart, and then use boiling water to remove the bitter water, fry in the lard pot, fish out for use, wash the female duck, chop off the head and claws, the female duck with salt, pepper noodles, cooking wine to mix the inside and outside of the duck, put it into the basin;
2, add ginger, green onion, peppercorns, take out the steamer basket for about 1 hour, pick out the ginger, green onion, peppercorns, use a knife to cut from the back ridge of the duck, clean the bones of the whole body, spread in the bowl, round the mouth of the bowl, cut the duck meat into ginkgo-sized granules, and mix well with ginkgo biloba;
3, put in the duck breast, pour the original juice, add the soup basket steaming for 30 minutes, until the duck meat is cooked, that is, pour into the dish, mix the soup in the pot, add the remaining cooking wine, salt, monosodium glutamate, pepper noodles, water bean powder, hook, put a little lard, dip the white juice on the duck meat and eat.
Dried tofu steamed meat
Ingredients: 200 grams of dried tofu, 350 grams of pork (lean), 50 grams of carrots, 5 grams of baking soda, 20 grams of soy sauce, 2 grams of white sugar, 1 gram of monosodium glutamate, 5 grams of sesame oil, 5 grams of green onions.
1, add 10 grams of soy sauce and 2 grams of sugar to the minced pork, stir well, wash and cut the green onion into minced green onions, cut the dried tofu into wide strips, add 5 grams of baking soda powder in boiling water, put in the dried tofu to soak soft, and then rinse with water;
2: Put the rinsed dried tofu into a deep dish, add 10 ml of water, 10 grams of soy sauce, a little monosodium glutamate, 5 grams of sesame oil, stir well, put the meat on top, put it in the steamer and steam for 2 minutes, after cooking thoroughly, take it out, sprinkle with chopped green onion and eat.