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.
<h1 class="pgc-h-decimal" data-index="01" > garlic stir-fried broad beans</h1>
Ingredients: 300g of garlic, 100g of peeled broad beans, 80g of red sweet chili pepper, salt, garlic, starch
method:
1: Cut the garlic into sections, peel off the outer clothes of the broad beans, blanch them in boiling water, drain and set aside;
2、 Chop the garlic and cut the red bell pepper into diamond-shaped slices and set aside;
3, put a little oil in the pot, the garlic rice, bell pepper under the pot and fry;
4: After stir-frying the incense accessories, add the blanched garlic table and broad beans, stir-fry a few times on high heat, add the appropriate amount of salt;
5. When you are about to leave the pot, pour in the appropriate amount of wet starch and mix well to get out of the pot
<h1 class="pgc-h-decimal" data-index="02" > fish eggplant</h1>
Ingredients: eggplant, bean paste, soy sauce, ginger, garlic, sugar, shallots, vinegar
Directions: 1, eggplant break and wash clean;
2、Ginger and garlic finely chopped;
3: Cut the eggplant diagonally with a knife, cut to one-third, in the opposite direction, and cut the grid shape. Place the eggplant in turn, on the back, likewise cut the mesh;
4: Heat a frying pan, pour oil and put in the eggplant;
5: Fry soft on both sides and shave the eggplant to the edge of the pan;
6, take a small bowl of a spoonful of soy sauce, two spoons of vinegar, two spoons of sugar, a little water into the bowl;
7: Cut the fried eggplant to the side, add the minced shallots, garlic and ginger, and sauté with watercress sauce to create the aroma;
8: Pour in the fish sauce. Simmer the broth until it thickens, then turn off the heat.
<h1 class="pgc-h-decimal" data-index="03" > hot pork liver</h1>
Ingredients: 250 g of pork liver, 100 g of onion (or with green peppers, magnolia slices, etc.), 20 g of red pepper (or red pepper), 5 g of ginger, 10 g of garlic, 10 g of pickled red pepper, salt to taste, 1 tsp cooking wine (5 m), 1 tbsp starch (15 ml), 3 tbsp oil (45 ml), 1.5 tbsp broth or water (25 ml), 1 tsp soy sauce (5 ml), 1/2 tsp sugar (3 ml)
1: Cut and wash the onion into thin strips, cut the red pepper into thin strips, cut the ginger into thin strips, cut the garlic into garlic slices, soak the red, and cut the pepper into fine strips.
2: Slice pork liver, mix with 2 teaspoons (10ml) starch, soy sauce and cooking wine for 10 minutes, stir 1 teaspoon (5ml) starch, salt, sugar and broth to mix well into the sauce and set aside.
3, wok heat, put in oil, put in pork liver to fry discolored 5. Add pickled red pepper, ginger shredded, garlic slices together to fry out the aroma, add onion shreds and fry well, pour into the sauce, stir-fry well to get out of the pot.
<h1 class="pgc-h-decimal" data-index="04" > fragrant pot pork belly stewed tofu</h1>
Ingredients: old tofu, lard, dried chili, millet spicy, pork belly, salt, soy sauce, garlic seedlings
1: Cut the old tofu into slices and press into a pressure cooker for 10 minutes before taking it out.
2: Put the lard in the net pot, and sauté the dried chili pepper festival, millet pepper festival and pork belly slices until fragrant
3: Mix an appropriate amount of fresh soup and add old tofu, add salt and soy sauce to adjust the taste
4: Simmer for 20 minutes, sprinkle garlic seedlings, and put it in a hot stone pot.
<h1 class="pgc-h-decimal" data-index="05" > Xiang flavor stir-fried chicken</h1>
Ingredients: Chicken for children, shiitake mushrooms, green peppers, chaotian peppers, garlic, ginger, old dry mother,
method
1: Chop the chicken into small pieces, heat the oil until it smokes, pour in the chicken nuggets and stir-fry.
2, stir-fry eight ripe, add old dry mother, continue to simmer, put out.
3: Cut the mushrooms into strips, pour them into the pot and copy them with the remaining bottom oil.
4: Pour in ginger, pepper, garlic, etc., sauté until fragrant, add a little soy sauce.
5: Pour in the prepared chicken nuggets, stir-fry, add MSG and get out of the pan.
<h1 class="pgc-h-decimal" data-index="06" > hot beef</h1>
Ingredients: 200 grams of beef, 50 grams of dried chili peppers, appropriate amount of ginger, 3 grams of cooking wine, 9 grams of corn starch, a little chicken essence, a suitable amount of peanut oil, a moderate amount of green onion, a little salt, a suitable amount of garlic, 3 grams of light soy sauce.
1. Wash the ingredients and set aside, dried chili peppers and set aside
2. Set aside soy sauce, corn starch and cooking wine
3: Cut the beef into 0.2 cm thick according to the straight grain, use 6 grams of corn starch, a little peanut oil, soy sauce and cooking wine to stir clockwise and marinate for 10 minutes
4: Soak dried chili peppers in warm water for 5 minutes
5: Heat the pan with cold oil and sauté ginger and garlic
6: Stir-fry the ginger and garlic for 1 minute after smelling the aroma
7. About 5 mature, scoop up and set aside
8: Remove the dried chili peppers from the water and set aside
9. Stir-fry the dried chili peppers just now
10. After smelling the chili pepper aroma, put the beef back into the pot and stir-fry for one minute, add a little salt, chicken essence, 3 grams of corn starch and mix with a little water
11. Remove the green onion, turn off the heat, and plate it to serve
<h1 class="pgc-h-decimal" data-index="07" > potato steamed bacon</h1>
Ingredients: 1 potato, 100 g bacon, green onion to taste
Method 1: Peel and wash the potatoes and cut them into 3mm thick slices.
2: Wash and slice the bacon as well.
3、 Put the bacon and potatoes in a shallow bowl,
4, put into the rice cooker steaming drawer, steamed with cooking rice,
5, the end of cooking, uncover the lid,
6: Remove from the pot and sprinkle a little green onion garnish.
<h1 class="pgc-h-decimal" data-index="08" > peppercorn double crisp</h1>
Directions: 1: First cut 200 grams of pork tongue into slices, add ginger and shallots, cooking wine and salt to marinate, 200 grams of pork yellow throat and change to a flower knife.
2: Heat the oil on the net pot, add 50 grams of celery knots, 50 grams of garlic seedlings and 100 grams of cucumber slices, and add a little salt to fry the raw, put in the soil bowl to base.
3: Wash the pot, mix in the red soup and bring to a boil, add pork tongue slices and pork yellow throat, add oyster sauce, chicken essence, flower pepper, green pepper ring and pepper oil to cook, put in a bowl on top of the accessories. Heat the oil in another pot, sauté the dried green peppercorns until fragrant, and finally pour the pot on the dishes in the bowl.
<h1 class="pgc-h-decimal" data-index="09" > braised prawns in oil</h1>
Ingredients: 1 kg of shrimp, shredded ginger, sugar, salt, tomato sauce, olive oil
Method: 1, cut a hole along the back ridge of the shrimp, take out the shrimp line;
2. Wash the shrimp with water and drain the water;
3、Cut ginger into strips and set aside;
4, hot pan cold oil, to be 80% hot oil into the ginger shredded stir-fry;
5, after the aroma is burst, pour in the prawns and sauté, add salt and sugar after the shrimp turns red and continue to stir-fry;
6: Cover the pot and simmer, then pour in the appropriate amount of tomato sauce and stir-fry evenly to get out of the pot.
<h1 class="pgc-h-decimal" data-index="10" > fried lamb with green onions</h1>
Ingredients: 250 grams of lamb, 25 grams of green onion, 35 grams of starch, soy sauce, salt, cooking wine, sesame oil, 1 egg white
1. Slice the lamb, put it in a bowl, add egg white, starch and salt and mix well;
2. Split the green onion and cut into small pieces;
3, put peanut oil in the wok, when the heat is 60% hot, put the lamb slices in, use chopsticks to scatter, and then put in the green onion to stir, quickly fished out;
4: Leave 25 grams of oil in the pot, put the lamb slices, green onions, salt, soy sauce, cooking wine, monosodium glutamate, water starch, sesame oil into the pot, stir-fry on high heat until cooked, put into the plate and serve.
<h1 class="pgc-h-decimal" data-index="11" > sand carrot</h1>
Ingredients: Carrots, salted egg yolks, shallots, salt, soy sauce
1: Put the egg yolks in a bowl, add a little cooking wine and steam for 15 minutes;
2: Cut the carrots into slightly thicker strips and steam on high heat for 5 minutes;
3: After the salted egg yolks are cooled, put five to six in a small bowl and crush them;
4, steamed carrots, if there is excess water, pour it out;
5, wok pour oil, pour egg yolk crushed, stir-fry over low heat, fry until a large number of bubbles appear, add carrot strips to turn evenly, let each carrot stick to the egg yolk crushed, you can add a small amount of salt and soy sauce to adjust the taste.
<h1 class="pgc-h-decimal" data-index="12" > onion fried sausage</h1>
Ingredients: 1 packet (3 strips) of fatty intestines, 1/2 slices of onion, 2 slices of green pepper, appropriate amount of green onion, ginger and garlic, dried red pepper and dried peppercorns
Directions: 1. Wash the fat intestines thoroughly
2: Put in the brine and cook slowly, cook until the chopsticks can be inserted and fished out, cut into thin pieces
3: Heat the oil in a hot pot, stir-fry the dried red peppercorns and shallots, ginger and garlic (the shallots are only white with green onions, and the shallot leaves are left before the pot is used), add the green pepper slices and onion slices in turn, add salt and stir-fry.
4: Stir-fry the green peppers and onions until soft, then add a little salt and soy sauce.
5: Stir-fry the shallots and leaves evenly before starting the pot.
<h1 class="pgc-h-decimal" data-index="13" > sautéed bean sprouts with celery</h1>
Ingredients: 300 g mung bean sprouts, 2 celery stalks, 50 g pork belly, 3 tbsp peanut oil, 1 green onion, 1 small piece of ginger, 2 cloves of garlic, 2 dried chili peppers, 2 tbsp soybean paste, 1/2 tbsp less salt
1: Remove the celery root and wash the leaves and cut into 5 cm long pieces
2: Pick the mung bean sprouts, remove the roots and skin, and rinse well
3: Cut the pork belly into thin strips
4: Wash and cut the shallots, ginger, garlic and dried red peppers
5: Pour oil into the pan, add shredded meat and stir-fry to change color, fry out the oil, the surface is golden
6: Add shallots, ginger, garlic and dried chili peppers and sauté until fragrant
7: Pour in the soybean paste and stir-fry evenly
8: Add celery and stir-fry evenly
9: Pour in the mung bean sprouts and stir-fry until translucent
10: Add salt to taste before cooking
<h1 class="pgc-h-decimal" data-index="14" > curry fish balls</h1>
Ingredients: 150 g fish balls 2 carrots 1 potato 1 onion 1 yellow pepper 1 curry to taste oil and salt to taste
1. Prepare raw materials;
2. Heat the pot, put the appropriate amount of oil, add the minced onion and sauté;
3. Sauté the onion to bring out the aroma and then add the curry cubes and stir-fry;
4. When the curry pieces are stir-fried and chopped, add the appropriate amount of water and cook it;
5. Add potato chunks and carrot chunks;
6. Cover and cook for 20 minutes;
7. Add the fish balls and continue to cook for five minutes;
8. Add salt to taste;
9. Finally, add yellow pepper and boil;
10. Serve in the tray.
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