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.
Braised elbows
准备食材：肘子、生姜、蒜瓣、料酒、花椒、八角、辣椒、冰糖、食盐、蚝油、酱油、老抽、小葱
红烧肘子的做法：
(1) Remove the hair from the elbow and clean it, cut the ginger garlic cloves and shallots and set aside.
(2) Add an appropriate amount of cooking wine, ginger and shallots to the pot under the elbow cold water and rinse.
(3) Add oil to the pan and stir-fry over low heat until melted, then put the elbow in and stir-fry to color.
(4) Add the appropriate amount of soy sauce and stir-fry for a while, then add the onion, ginger and garlic and stir-fry to bring out the aroma.
(5) Finally, add an appropriate amount of rice wine and spices, simmer for about two hours on medium heat, and then put it on the plate to eat, delicious and delicious Chinese New Year's Eve rice must be home-cooked!
Coconut chicken hot pot
Ingredients: 1 Wenchang chicken / 2 coconuts / Red dates to taste / 1 corn / a little ginger slices / A little goji berries / a little millet spicy / 2 spoons minced ginger / 2 spoons minced garlic / 1 spoonful of green onion / small lime to taste / 1 spoonful of coriander / 1 set of beautiful health pot / cordyceps flowers to taste / a little mushroom / 4 slices of tomatoes / a little coriander / light soy sauce to taste
1. Use the open coconut artifact to open two large coconut openings for later.
2: Pour coconut juice into a pot and add some water.
3: Use a coconut extractor to take out the coconut meat and put it in a bowl for later, so that the chicken coconut flavor of the stew will be more intense.
4: Add the coconut meat to the health pot, then add the dates, corn, ginger slices and cover and bring to a boil.
5: Bring to a boil, add a little goji berries and chopped chicken and cook until the chicken is cooked thoroughly.
6, then add cordyceps flowers to cook until soft, or add your favorite vegetables and mushrooms can be.
7: Finally, make a secret sauce for yourself, add ginger minced garlic, millet, chili shallots, lime parsley, pour in the soy sauce and mix well.
8, tender and delicious coconut chicken with appetizing and rich dipping sauce, it is really a sense of happiness.
Cherry meat
Ingredients: tenderloin, cooking wine, salt, pepper, eggs, crispy fried powder, sweet and sour sauce, green beans
To prepare the cherry meat:
(1) Marinate tenderloin: Wash and cut the tenderloin into small pieces in a bowl, add an appropriate amount of cooking wine, salt, pepper and egg yolk and stir well for 20 minutes to taste and set aside.
(2) Add crispy fried flour to a bowl and wrap the marinated tenderloin evenly with a layer of crispy fried powder.
Tips: Small partners do not have a regular crispy fried powder at home, Liang Zi also recommends you a special powder for fried small crispy meat that is often used in your own cooking, and the fried tenderloin is called a soft and tender shell crisp.
Fried small crispy meat powder small crispy meat special powder 100g fried powder crispy crispy fried shrimp chicken rice commercial household fried fish
(3) Put the hot oil in the pot into the tenderloin, fry slowly over low heat until the shape is fished out, the oil temperature in the pan rises and then re-fry again, fry until the tenderloin is golden and crispy.
(4) Bring the oil to a boil over high heat in the sweet and sour sauce at the bottom of the pot, simmer until it bubbles, and then pour in the tenderloin and the appropriate amount of green beans.
(5) Stir-fry evenly over high heat and put into the plate to eat, the color and flavor are all delicious one bite after another to stop the child likes to eat!
Braised pork stew with noodles
Ingredients: 300 grams of water noodles, 550 grams of pork belly, ginger slices A little green onion, 1 star anise, an appropriate amount of coriander, 1 gram of salt chicken powder, 2 grams of sugar, 3 ml of dark soy sauce, 5 mg of cooking wine soy sauce, and an appropriate amount of cooking oil
method:
1, Wash the pork belly into pieces, soaked noodles cut into two pieces from the middle.
2, pour water into the pot and bring to a boil, pour in the pork belly, remove the blood water, fish out the pork belly, drain the water, plate and set aside.
3, Heat the pan with oil, sauté the star anise ginger slices and shallots, add the pork belly and stir-fry evenly.
4, Add cooking wine, stir-fry well, inject an appropriate amount of water.
5, Add dark soy sauce salt, white sugar, mix well, cover, simmer for an hour on low heat until soft and rotten.
6. Remove the lid, pour in the soaked vermicelli and mix well.
7: Add chicken powder, mix well and cover, continue to cook for 5 minutes until soft.
8: Turn off the heat and put out the braised pork noodles, put them in a bowl and garnish with coriander.
Rich round hooves
Ingredients: Boneless pig's trotters 400 g, thirteen spices 20 g, five-spice powder 20 g, soy sauce 20 g, salt 5 g, chicken powder 50 g, maltose 10 g, cooking wine 10 g, white vinegar 5 g, oil consumption 20 g, minced green onion, ginger minced.
Directions: 1: Put the pig's trotters in water and cook for about 30 minutes, then rinse, then cut into large triangular pieces
2) Take a pot and put in the seasoning, 20g of thirteen spices, 20g of allspice powder, 20g of soy sauce, 50g of salt, 50g of chicken powder, 10g of cooking wine, 20g of oil consumption, then stir well and put in the chopped hooves and chopped green onion, minced ginger, mix well.
3: Arrange the mixed hooves in a bowl piece by piece
4) Put into the steamer basket and steam on high heat for about 50 minutes, when you take it out, pour the soup into the pot, then buckle into the dish, the soup is coated with water starch, and then drizzle back on the meat noodles
Spicy and sour sausage
Ingredients: Cooked large intestine, green shoots, salt chicken powder, pickled pepper millet spicy, garlic ginger, pepper cooking wine
method
1: Cut green shoots into strips, cut into large intestines, millet spicy, wild mountain pepper into rings, garlic slices, ginger slices, peppercorns
2: Stir-fry the ginger slices in a frying pan, stir-fry the peppercorns until slightly browned
3: Add ginger and garlic, millet spicy, wild pepper and stir-fry evenly, add a little soy sauce and stir-fry evenly
4: Add green shoots and stir-fry evenly, add one-third of the salt and chicken powder to taste, stir-fry until the green shoots are broken
Hot loin flower
material
2 pork loins, 2 green peppers, 1/2 red pepper, 1/4 onion, 1 small green onion, 1 small piece of ginger, 2 cloves of garlic, 15ml of light soy sauce, 15ml of cooking wine, 5ml of white vinegar, 5g of dry starch, a little salt, a little sesame oil, and a suitable amount of vegetable oil
1. Peel off the outer film of the pig's loin, cut it in half, use the knife to remove the inner waist slice, and then mark the cross flower knife at an angle of 30 degrees in the inner oblique knife, the knife is about 3 to 4 mm, cut off when cutting to the third or fourth knife, see the size you like;
2. Put the pork loin in a bowl, add an appropriate amount of water, soak in a little white vinegar for 10 minutes, remove and rinse, put a little salt, cooking wine and starch and mix well to marinate;
3. Wash and cut the green and red peppers into diamond-shaped slices, cut the onion into small pieces, cut the green onion into oblique slices, slice the ginger, peel and slice the garlic;
4. Put cooking wine, soy sauce, starch, sesame oil, salt and a little water into a bowl and stir well into a sauce for later;
5. Heat the oil in a wok and stir-fry the pork loin until about 8 ripe;
6. Heat the oil at the bottom of the pot, sauté the green onion, ginger slices and garlic slices to make the aroma, turn on the high heat and add green and red peppers and onions and stir-fry a few times, put in the pork loin and stir-fry, pour in the sauce and quickly stir-fry evenly to get out of the pot.
Millet pepper fried chicken gizzard
Ingredients: millet pepper, chicken gizzard, garlic, salt, soy sauce, rice wine.
1. Chicken gizzards in cold water under the pot, boil discolored and fished out slices.
2. Marinate the cut chicken gizzard with salt and rice wine and soy sauce for more than half an hour.
3. Cut the garlic into minced garlic and cut the millet pepper into small pieces and set aside.
4. Fry the oil in the frying pan, then add the minced garlic and millet pepper to the heat, and fry the chicken gizzard, because it has been pickled, there is no need to put the seasoning. Fry until the gizzards are cooked through, and you can serve!
Large plate of chicken
Ingredients: Chicken, potatoes, onions, green peppers, dried red peppercorns, star anise, bean paste, ginger, garlic, soy sauce, salt, cooking wine, beer, monosodium glutamate
1. Cut the chicken into pieces, the potatoes into hobs, the green peppers and onions into chunks
2. Boil water in a pot, open the water into 2 slices of ginger, cooking wine, peppercorns, chicken, and fish out in one minute
3. Stir-fry the frying pan, turn the oil to low heat, put the peppercorns, star anise, dried red peppers and fry until fragrant, add ginger and garlic to the chicken, cooking wine, stir-fry on high heat
4. Add a spoonful of Pixian bean paste, stir-fry evenly, add potatoes, soy sauce, pour in a beer, touch the chicken, bring to a boil on high heat and turn to low heat, simmer until there is still one-third of the soup when adding onions and stir-frying
5. When the juice is almost finished, add green pepper, minced garlic and salt and stir-fry
Tomato shrimp tofu
Ingredients: tomatoes, shrimp, tender tofu, garlic, chives, salt, cooking wine.
Tomato sauce: tomato sauce, salt, sugar, cornstarch, water, salt
1. Thaw the shrimp at room temperature, add a little salt and cooking wine and mix well, marinate for 10 minutes
2. Cut the tofu into fingernail-sized cubes and cut the tomatoes into a few knives on the surface
3. Mince the garlic, chop the chives, make the tomato sauce, mix well and set aside
4. After the water in the pot boils, add the tomatoes and cook for a few minutes until the skin of the tomatoes is cracked
5. Peel the tomatoes and cut into small cubes
6. Pour the water that has been scalded with tomatoes into the tofu dice and blanch it for later
7. Fill the frying pan with oil, add the minced garlic and sauté the diced tomatoes for 2 minutes
8. Sauté the shrimp until slightly discolored, add the tomato sauce and diced tofu
9. Turn well until the soup is thick and turn off the heat
Seafood steamed tofu
Ingredients: 2 pieces of tofu, shrimp to taste, green pepper to taste, red dust pepper to taste, green onion white to taste, salt to taste, soy sauce to taste, a little chicken powder, peanut oil to taste;
1: Put the shrimp in boiling water and cook for half a minute, then remove the shrimp and set aside.
2: Cut the tofu into thin slices and put on a plate.
3: Cut the green and red pepper into strips, cut the green onion and white shreds into a bowl and soak for a while.
4: Sprinkle the tofu evenly with salt, add shrimp, steam in a steamer with boiling water for about 10 minutes, and then pour out the excess water.
5: On top of the steamed tofu, add green and red pepper, chicken powder, pour in soy sauce, drizzle with hot oil and serve.
Stir-fry the diced chicken
Ingredients: Chicken thighs, carrots, cooked corn kernels, peppers, vegetable oil, salt, green onion, ginger, garlic, cooking wine, starch, white pepper, soy sauce.
1, wash the chicken thighs, peel, bone and dice, add the appropriate amount of cooking wine, soy sauce, soy sauce, pepper and pick well for 10 minutes, carrots peeled, washed and diced, pepper into small pieces, green onion into small pieces, ginger minced, garlic sliced and set aside;
2: Heat the pot with oil, add the chicken cubes over medium heat and fry the diced chicken until it turns white, put it out and set aside;
3, pour oil into another pot, add green onion, ginger and garlic and stir-fry, add diced carrots, cooked corn kernels and stir-fry until the carrot color becomes darker, add diced chicken, add the appropriate amount of salt and stir-fry evenly, add the pepper and stir-fry quickly until the color becomes darker.
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