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." "I'm fully committed to collecting simple and practical recipes so that you don't have to worry about what you eat at every meal, and if you like it, pay attention to me." 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.
Palace pop apricot abalone mushrooms
Ingredients: apricot abalone mushrooms green red pepper peanuts rice onion ginger soy sauce old soy sauce vinegar sugar cooking wine watercress sauce chicken essence water starch
method
1: Wash and cut the apricot abalone mushrooms into cubes, remove the seeds from the green peppers and red peppers and cut them into small pieces
2, One spoonful of light soy sauce, one spoonful of dark soy sauce, one spoonful of sugar, half a spoon of vinegar, two spoons of cooking wine, half a spoon of watercress sauce sauce and set aside
3. Wash peanuts and absorb surface moisture with kitchen paper towels. Heat the pan, add oil, fry the peanuts over low heat until the skin darkens, then remove
4: Sauté the ginger and shallots in the oil in a pan, remove and throw away
5: Sauté the apricot abalone mushrooms over medium heat, stir-fry for two minutes, the apricot abalone mushrooms will come out of the water, fry until the water slowly dries, you can be patient and fry for a while
6: Pour the freshly prepared sauce into the pot and stir-fry the green and red peppers for a while
Stir-fried squid with green peppers
Ingredients: 2 squid, 2 green peppers, 1 red pepper, white vinegar, ginger garlic, white wine, salt
method:
1, clean up all the internal organs of the squid, clean up the black things on the squid, and eat it more assured.
2, in the squid has a bone on the side of the flower, the so-called flower is on the surface of the squid together, the purpose of this can make the squid look good, roll up the pattern of the squid is more attractive, playing flowers can make the squid easier to absorb the taste.
3: Cut the squid into chunks and marinate with white vinegar, white wine and salt for a while. When marinating the squid, process the green and red peppers, remove the seeds of the green and red peppers, and cut them into diamond shapes.
4, after boiling water, use high heat, put in the squid blanching water, squid blanching water do not need to boil, put the squid into boiling water, within 1 minute to fish up.
5: Sauté the ginger and garlic in a wok, add green and red pepper pieces and stir-fry. Sauté the green and red peppers to a crisp, add the squid and stir-fry over high heat. Add white wine and salt to taste, and finally you can hook, I only season without hook. Stir-fry and serve.
Braised tofu in a spicy sauce
Ingredients: old tofu, pork belly, ginger, garlic, soy sauce, cooking wine, bean paste, corn starch
1. Slice the meat first, then chop into small pieces, add a little pepper, soy sauce, corn starch, cooking oil, stir thoroughly by hand, marinate for a few minutes.
2. Peel and cut the ginger garlic and cut the tofu evenly into small pieces. Fill the pan with oil and cook until it is 60% or 70% hot, then fry until golden brown before turning over to continue. Leave a little oil at the bottom of the pan, add ginger and garlic foam to fry until fragrant, then add the marinated minced meat, slide and stir-fry together.
3. Add a large spoonful of watercress sauce to fry out the red oil, put in the right amount of hot water, add a little soy sauce, a little cooking wine, put the fried tofu after the soup is boiled, bring to a boil on high heat and turn to medium-low heat.
Pipa tofu
Ingredients: 150 grams of southern tofu, 100 grams of minced lean pork, 2 eggs, starch, brine, cooking wine, pepper, monosodium glutamate, green onion, ginger, ham shredded, a little shredded mushrooms, 100 grams of red wine, 500 grams of broth.
Directions: Blanch the tofu in boiling water and pound it into a puree, whisk with minced meat, egg juice, starch, brine, cooking wine, pepper and MONOS glutamate until it thickens.
2. Stir in the green onion, ginger and water, then add a little sesame oil and mix well.
3.10 spoons with a little oil, put in the tofu paste, put shredded ham and mushroom shreds on top, and steam thoroughly.
4. Remove the spoon and place the prepared tofu balls on the plate.
5. Bring the broth to a boil, add red wine, and pour over the tofu balls when it boils.
Sauté peanut rice in salt
Ingredients: peanut rice, salt, peppercorns, large ingredients, fragrant leaves
1. Prepare the required materials, put the peanuts in clean water, wash and dry, and fish out the control water
2. Put the salt, peppercorns, large ingredients and fragrant leaves in a pot, stir-fry evenly over medium-low heat, add peanuts and rice and stir-fry evenly
3. When starting to fry, because the peanut rice has moisture, the salt will wrap the peanut rice, stir-fry the salt will naturally fall off, stir-fry for a while the salt will fall off clean, the whole process is fried over medium-low heat
4. Fry the peanut rice until the aroma is getting stronger and stronger, the color also becomes darker, when the peanut rice skin is cracked, to the extent of 9 points of cooking, turn off the heat, do not fry very cooked, because the peanut rice is fried after there is a period of heating process, fried very cooked in the bloom, it will be overheated
5. Immediately use a colander to sift out the peanut rice, put it in a large bowl to cool, pick out the peppercorns, large ingredients and fragrant leaves, and put them on the plate
Cumin spicy chicken wings
Ingredients: 9 chicken wings, ginger and garlic to taste, 1 spoonful of cooking wine, 22 spoons of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tsp of black pepper, 1 tsp of cumin powder, a pinch of salt, 1 spoon of paprika, 1 spoon of cumin, 1 spoon of green onion, 1 spoon of sesame seeds
Preparation method
1 chicken wing washed and cut in half, use kitchen paper to absorb the water, chicken wings + ginger and garlic slices + 1 spoonful cooking wine + 2 2 spoons of light soy sauce + 1 half spoon of dark soy sauce + 1 spoon of oyster sauce + 1 teaspoon of black pepper + 1 teaspoon of cumin powder + a little salt, grasp and marinate for more than 30 minutes
2 hot pan into the oil, the oil temperature is 60% hot, put in the chicken wings, fry until both sides are golden brown and cooked thoroughly (about 7 minutes or so) Fish out the oil control, then pour the chicken wings back into the pot + 1 spoon of chili powder + 1 spoon of cumin powder + 1 spoon of sesame seeds + 1 spoon of green onion, mix well.
A mouthful of fresh rotten skin rolls
Ingredients: Pork (60 g), egg (1 piece), tofu skin (2 large sheets), cooking wine (a little), starch (1 teaspoon), salt (1/2 tbsp), vinegar (1/2 tsp), soy sauce (1 tbsp),
Green onion (1 section), ginger (1 slice), abalone juice (a little), sesame oil (a little), vegetable oil (to taste), chili oil (a little), leeks (30 g), carrots (20 g)
Method 1: Cut the pork into thin strips, marinate with cooking wine, starch and a little salt and soy sauce for about 5 minutes; fry the chives and ginger in the frying pan, add the meat and fry it;
2, leeks washed with boiling water blanched soft;
3. Spread the eggs into egg skins;
4、 Take half of the leeks and cut into sections, carrots and egg skins into strips;
5: Cut the tofu skin into square pieces, wrap in leeks, carrots, egg skins and sautéed shredded meat in turn;
6: Wrap the tofu skin of the dish into a roll and then bundle it into a roll with blanched leeks, and let go of the water steamer for 5 minutes
7, finally pour soy sauce, vinegar, abalone juice, chili oil, sesame oil mixed into a bowl of juice, you can eat tips: open the pot and steam for 5 minutes, not too long.
Braised fish nuggets
Ingredients: fish, shallots, ginger, garlic, soy sauce, oyster sauce, sugar, vinegar, salt, cooking wine, garlic sprouts, monosodium glutamate
1: Cut the washed fish into pieces, add salt, white pepper, cooking wine and ginger shredded in the basin and marinate for half an hour
2: Put the marinated fish into the appropriate amount of starch and mix well
3, put oil in the pot, more than usual when stir-frying, put in the fish pieces when the oil is hot, fry on low heat until both sides are golden brown and fish out for later
4: Finely chopped green onion, ginger, garlic. Stir-fry the ginger, garlic and chopped green onion in oil
5: Stir-fry the fried fish cubes in the pan and stir-fry well
6, mix soy sauce, oyster sauce, sugar, a little starch, vinegar and appropriate amount of water into a juice (this can be adjusted in advance)
7: Pour the fish cubes into the wok. Heat over medium-low heat until juice is harvested
Spicy shredded lamb tripe
Ingredients: shredded lamb belly, pure winter shoots, shiitake mushrooms, garlic, cinnamon, dried pepper, shallots, ginger and garlic, coriander, wine, soy sauce, salt, sesame oil, wet starch, monosodium glutamate
1: Cut the winter shoots into slices; remove the stems and cut the shiitake mushrooms into pieces; cut the garlic into diagonal segments; the green onion and ginger are patted; and the coriander is washed.
2: Put the net pot on the high heat, add lard to boil, add the winter shoots and lamb tripe and shiitake mushrooms and sauté, add cooking wine, soy sauce, salt, cinnamon, dried pepper and fresh soup.
3: Bring to a boil, put in a sand bowl with a bottom and simmer over low heat.
Beer duck
Ingredients: 1/2 duck, 1 red pepper, 1 green pepper, 330 ml beer, 4 ml light soy sauce, 5 ml dark soy sauce, 4 ml cooking wine, 5 pieces of rock sugar, 1 star anise, 2 cloves of garlic, 5 grams of ginger.
1. Cut the green and red peppers into small pieces, slice the ginger and crush the garlic.
2. After washing the duck, chop the small pieces, put the pot in cold water, put the cooking wine, ginger slices, blanch the water and then fish out and dry.
3. Heat the oil in the pan, sauté the ginger and garlic, add the duck meat and stir-fry continuously, stir-fry dry water.
4. Add soy sauce, dark soy sauce, star anise powder, fry until colored, pour in beer (a can is 330ml, almost just right, no need to add water)
5. Add rock sugar, bring to a boil over high heat, simmer for 40 minutes on low heat, then turn on high heat to collect the juices.
Sauce chicken gizzard
Ingredients: 800g chicken gizzard, 2 star anise, 3g peppercorns, 6g fennel, 2g cinnamon, 4 slices of fragrant leaves, 40g rock sugar, 10g soy sauce, 15g light soy sauce, a small amount of salt, 2 dried red peppers, 20ml cooking wine
Directions: 1, boiling water, chicken gizzard water, fish out and set aside;
2, put a little oil in the pot, put in the dry material, over the oil to produce the aroma;
3, then put in the old soy sauce, raw soy sauce. Bring to a boil in boiling water, add rock sugar, cooking wine, add eggs;
4: Bring to a boil over high heat and simmer over low heat. The water slowly evaporates to see how soft the chicken feathers are;
5, when there is not much soup left, start to collect the juice on high heat, do not need to collect too dry, you can get out of the pot.
Spicy stir-fried waist flowers
Ingredients: onion to taste, black fungus to taste, pork loin 2, 2 green onions, 1 ginger, 3 cloves of garlic, dried chili pepper casual, a little cooking wine, a little oyster sauce, a little soy sauce, a little chicken essence, a little watercress sauce, a little sugar, a little pepper powder, a little balsamic vinegar, a little peppercorn grains
1. Wash the pork loin.
2. Cut in half.
3. Remove the fascia.
4. Remove the white part.
5. The vertical cut is not cut off.
6. Cut out a row of openings and cut a knife into strips. Cut and soak in clean water to remove the fishy smell.
7. Black fungus is soaked in hot water.
8. Cut ginger into strips, garlic pat flattened, green onion white diced, green onion cut into flowers, dried chili pepper cut in half, onion shredded.
9. Prepare a small bowl, remove a spoonful of soy sauce, a spoonful of vinegar, a little sugar, a spoonful of cooking wine, a spoonful of oyster sauce, peppercorn powder, chicken essence and set aside. After soaking in water, drain the waist flower.
10. Heat the oil in the pot, add a large spoonful of Pixian bean paste, green onion, ginger garlic, peppercorns, dried chili peppers and stir-fry over low heat to bring out the aroma of red oil.
11. Stir-fry the onion fungus evenly.
12. Pour in the waist flower and stir-fry well.
13. Drizzle into the pre-prepared sauce and stir-fry over high heat until the waist is cooked.
14. Sprinkle the green onion before leaving the pot.
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