Hello everyone, welcome to my food self-media, I am the creator of the field of food: "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.
Tricolor apricot abalone mushrooms
Ingredients: Apricot abalone mushroom 150g Carrot 70g Green pepper 70g, oil appropriate amount Salt appropriate amount Cooking wine appropriate amount Ginger appropriate amount Oyster sauce appropriate starch appropriate amount Pepper appropriate amount Sesame oil Appropriate amount Method 1.Prepare the ingredients 2.Mix with salt, starch, cooking wine, oyster sauce, pepper, water, etc. into the juice and set aside. 3. Wash and cut the apricot abalone mushrooms into long strips 4.Wash and cut the green peppers and carrots into coarse strips 5.Boil the water in the pot, add the apricot abalone mushrooms to blanch until they are hairy, fish out 6.The oil in the pot is hot, put the ginger and stir-fry until fragrant, add carrots and fry until hairy 7.Add green peppers 8.Fry until the green peppers change color 9.Add the apricot abalone mushrooms and sauté evenly 10.Put in the sauce, fry until the juice is thick, and drizzle some sesame oil
Scrambled eggs with ground vegetables
Ingredients required: ground vegetables, eggs, salt, shallots, cooking wine, oil. Preparation steps: 1, the ground vegetables are grown in wet grass, so they are relatively dirty, so you need to pay special attention to cleaning, first soak in salt water for 20 minutes after buying it, and then rinse it, drain the water and set aside. 2: Prepare a few eggs and beat them into a bowl, add cooking wine and a little salt and stir well. 3: Pour a small amount of oil into the pan, pour in the beaten eggs after the oil is hot, and then remove the eggs when they are slightly solidified, and then fish them out for later. 4: Add oil again in the pot, add the cleaned ground vegetables, add the appropriate amount of salt according to the taste, and stir-fry evenly on high heat. 5: Pour the scrambled eggs in and stir-fry together. 6: Sprinkle a little green onion before cooking.
Tangerine river shrimp
Ingredients: 250 grams of river prawns, 15 grams of nine-made tangerine peel, 35 grams of sugar, 5 grams of salt and monosodium glutamate, 5 grams of rice wine, 3 grams of minced green onion, 2 grams of minced ginger, 2 grams of sesame oil, 500 grams of essential oil (15 grams of actual consumption), 50 grams of sugar. Directions : 1. Cut off the whiskers of the river prawns, wash them and drain the water; cut the tangerine peel into small pieces. 2． Heat the oil pan, add the river prawns, and fry them in high oil immediately after cooking. 3． Leave the bottom oil in the pot, add the green onion and ginger to simmer, add wine, sugar, salt, sugar, monosodium glutamate, tangerine peel and shrimp, slowly collect the juice over medium heat, and finally drizzle with sesame oil and put it on the plate.
Golden chicken thighs
Ingredients: chicken thighs, eggs, breadcrumbs, starch, salt, cooking wine, peppercorns, soy sauce, onion and ginger Production steps: 1, chicken legs washed clean blood water after a few knives to facilitate the taste, and then add the right amount of salt, green onion and ginger slices, peppercorns, cooking wine, raw soy marinated into the flavor, the general amount of more, you can choose to marinate a good night in advance, the chicken legs selected here are small chicken legs, chicken legs are too large 2, marinated chicken legs into the starch, evenly wrapped in a layer and then wrapped in egg liquid, and finally wrapped in bread chaff 3, the pot of oil, oil temperature 50% or 60% hot, chicken legs put in , fry over medium-low heat, fry and drain
Lamb broth stew
Ingredients: 1500 g lamb, 2000 g lamb shank bone, salt and mung beans. Method 1, the leg of lamb bone smashed with water washed, the sheep bone smashed, in the soup when the bone marrow inside the sheep will be boiled into the mutton soup, the cooked lamb soup is particularly delicious. 2: Wash the leg of lamb and cut into small pieces. The leg of lamb is lean and less fat, with fascia on the outside, and the meat texture is delicate and tender after cooking. 3, wash the mung beans with water and wrap them with clean gauze, because the mung beans will absorb water when they are boiled, and the gauze should be wrapped loosely. 4: Put the leg of lamb bone into the cooking pot and pour enough water, put it on the stove and boil over high heat. During the cooking process, the boiled foam is skimmed off several times. The lamb broth thus cooked is clear in color. 5, the lamb bone broth in the pot has been cooked until the soup color is white, there is no foam, and the aroma is strong, indicating that the lamb bone broth is cooked. The key to the delicious mutton soup is to first cook the soup base with lamb bones, and then put in the lamb to cook, and the lamb soup that is cooked is tender and fresh. 6: Cook the lamb bone broth, put the lamb and mung bean buns into the pot, bring to a boil and turn to low heat. While cooking, remove the dirty stuff from the boil with a colander. 7: After the mutton broth is boiled, turn the heat down and cook for 30 minutes, cook until the lamb can be easily penetrated with chopsticks and fish out. The cooked lamb is cut very easily, and after the lamb is cooled, the meat is easily cut into thin slices when it is firm. 8: Put lamb slices in a bowl, pour in the boiling lamb broth, sprinkle with garlic sprouts, drizzle with oil and peppers, and mix the salt into the flavor to taste. Drink it hot until beads of sweat appear from the tip of your nose, and your body is transparent and smooth.
Fried pork with oil beans
Ingredients: pork 400 grams, oil bean bubble 250 grams, garlic 4 small, ginger piece, garlic sprouts, a little sugar, soy sauce, salt, cooking wine a little Preparation method: 1, cut the meat well and marinate in soy sauce for 10 minutes, ginger, garlic slices cut well, oil bean bubbles wash and spare; 2, pot hot oil, put in sugar, stir-fry sugar on low heat to color, fry sugar bubbles, fry sugar bubbles, add meat, garlic, ginger slices and fry 3, stir-fry oil beans to make flavor, put water on high heat, boil on low heat, boil for 50 minutes, cook the juice on it.
Minced meat and tofu
Preparation ingredients: a piece of brine tofu, pork a quick, green onion to taste, two slices of ginger, two red peppers, pixian bean paste a small spoon, salt to taste, a little corn starch, half a spoon of light soy sauce, half a spoon of old soy sauce, a little pepper powder, peanut oil Production steps: 1, a piece of tofu cut into small pieces for later, tofu I use the northern brine tofu, you can also choose tender tofu. 2: A small piece of pork is chopped into minced meat, the green onion is cut into green onions, the ginger is chopped into small pieces, and the red pepper is cut into rings and set aside. 3: Put the appropriate amount of vegetable oil in the pot, first add the minced pork and stir-fry over medium heat. 4: Sauté until all the minced pork turns white, add minced green onion, red pepper and ginger and stir-fry until fragrant. 5: Then put a spoonful of watercress sauce into the pot, stir-fry the red oil over low heat, then put the tofu in the pot and stir-fry evenly. 6: Add a large bowl of water to the pot, add the appropriate amount of salt and a small half spoon of light soy sauce. Cover the pot, bring to a boil over high heat, turn to low heat and simmer for about three or four minutes. 7: When there is still a small part of the soup left in the pot, pour corn starch into two times. Finally, add a little peppercorn powder and add a handful of green onions to get out of the pot.
Eggplant sauce plate dragon eggplant
Refreshing and refreshing dishes of delicious home cooking to share with you, nutritious and very good food Ingredients: 1-2 eggplant, 1 green pepper, 1 red pepper, 1 tbsp tomato paste, 1 tsp white vinegar, 2 tsp of xiang ke food, 2 tsp sugar, 1/2 tsp salt, 1 cup water. Directions: 1. Wash the eggplant and remove the stem, cut the whole root into blades, do not cut the bottom, connect together. 2. Steam the chopped eggplant in a pot for 10 minutes and remove. Green and red peppers remove the seeds and chop and set aside. 3. Heat another pan, add a little oil, add the steamed eggplant and fry it slightly. Then add the chopped green and red peppers and all the spices and water into the pot. 4. Carefully turn the eggplant so that it absorbs the sauce and heat it to collect the juice.
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