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 stomach-warming enjoyment; The eater finds 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 a selection of different dishes to share with everyone, together for the wonderful life of every day!
Sautéed lotus root slices with sausage
Ingredients: 2 sausages, 2 lotus roots, ginger, garlic, dried chili peppers, chives, vegetable oil, salt, soy sauce, oyster sauce
Method:
1: Put the sausage into the pot, add a small amount of water and oil, cover and simmer for two or three minutes;
2, then open the lid and fry out the water first, and then fry out part of the grease;
3, then add ginger garlic and red pepper diced stir-fry;
4, stir-fry out the aroma, then add lotus slices to continue stir-frying, add some soy sauce, oyster sauce and a little water to simmer;
5, finally add salt and other seasonings; Place in a bowl and sprinkle some chopped shallots on the surface.
Chives taro
Ingredients: Taro, salt, shallots, water, sugar, vegetable oil.
Method:
1. Wash the taro with the skin, put it in the pot with water and cover it, boil it and then turn to low heat and cook for about 15 minutes, subject to chopsticks that can be easily inserted;
2. Soak the cooked taro in cold water to cool and then peel off the skin, cut the larger ones into large pieces and set aside. Finely chop the chives and set aside;
3. Heat the wok and add two spoonfuls of vegetable oil, add the white part of the green onion to the stir-fry;
4. Put the taro into the stir-fry;
5. Add water, salt and sugar to boil;
6. Cover, simmer over low heat for about 5-6 minutes, and stir-fry in the middle to prevent sticking to the pan;
7. Finally, when the soup is slightly mushy, sprinkle the green part into the stir-fry twice to start the pot.
Minced meat mashed potatoes
Method:
1: Cut the minced pork, add starch, soy sauce, dark soy sauce and cooking wine and stir well for 10 minutes;
2: Steam potato slices for 15 minutes, let cool and mash into mashed potatoes and plate;
3, after the oil is hot, fry chives, ginger and garlic, put the minced meat into the pot, sauté over medium heat until the minced meat is ripe, add salt, soy sauce, stir-fry evenly, add the appropriate amount of water starch, stir while cooking, until the soup becomes thick after boiling;
4: Pour the prepared meat sauce on the mashed potatoes and sprinkle a little green onion to garnish.
Dam balm bowl
Ingredients: 200 grams of pork belly, 25 grams of leek flowers, 100 grams of kelp shreds, 50 grams of water hair yellow flowers, 1 egg skin, 50 grams of water hair fungus, red amaranth starch, salt, monosodium glutamate, balsamic vinegar, pepper powder, beautiful and fresh, fresh soup, chicken fat
Method:
1: Cut the pork belly into small pieces, add salt and pepper powder to marinate for 1 hour, then add the egg paste made of eggs and red amaranth starch and mix well, wait for 50% hot oil to fry and set, then fish out. Cut the egg skin into strips and set aside.
2: Cut the fried pork belly into slices, set the bowl and cover the noodles with kelp shreds, yellow flowers and wood ear fungus, mix the salty and fresh taste and steam it in the cage for 45 minutes, take it out and flip the bowl, sprinkle with leek flowers and pour in the fresh soup prepared with salt, monosodium glutamate, balsamic vinegar, beautiful freshness and chicken fat, and finally sprinkle with egg skin and shredded egg.
Broccoli stir-fried chicken hearts
Ingredients: chicken heart, broccoli, salt, chicken essence
method
1, chicken heart remove the white fat oil, broccoli boiling water, add some salt to the water.
2: Stir-fry the chicken hearts first, add water and simmer for a while.
3: Then add broccoli, salt and chicken essence and out of the pot.
Shallot egg cake
Ingredients: 4 eggs, 150 g flour, chives, 2 g salt, cooking oil.
Method:
1: Finely chop the chives, put the flour, eggs, green onions and salt together in a pot and stir well.
2: Add an appropriate amount of water, stir until there are no particles, the batter is as thick as yogurt, and let the mixed batter sit for a few minutes.
3: Heat a pan and spread a thin layer of cooking oil. Then scoop a spoonful of batter into the pan and gently turn the pan to spread the batter evenly.
4. After the surface condenses, turn over and burn for 30 seconds.
Meaning to become the inheritor of Chinese food, take you to regain your hometown soul!
Flavor-seeking loofah clips
Add minced ham and diced shiitake mushrooms to the minced meat, then brew it into a loofah clip, wrap the egg liquid and fry until the shell is golden brown, the dish is delicious and rich, and is favored by diners.
Batch prefabrication:
1. Heat the pot with oil at the bottom, add 500 grams of diced shiitake mushrooms, 500 grams of minced Jinhua ham and simmer on low heat, add 300 grams of white chopped green onion, 6 grams of fish sauce, and fry until the aroma of green onion overflows.
2. 5000 grams of minced pork belly, add diced shiitake mushrooms, minced ham and white chopped green onion fried in step 1, add 80 grams of salt, 20 grams of white pepper powder, 15 grams of monosodium glutamate, appropriate amount of chicken powder, sprinkle 500 grams of tapioca flour and mix well into the filling.
3. Guangdong loofah (scientific name eight-sided melon, also known as sheng melon, carob melon, emerald green skin, obvious melon ridge, tender taste, fresh taste) wash and peel, oblique knife cut into 2 cm thick clip blade. Fill 20 grams of filling in each loofah, wrap the surface of the whole egg mixture, then pat a layer of corn starch, add a wide oil of 130 ° C and fry for 2 minutes, drain and set aside.
Cooking process:
Heat the pan in wide oil to 150 ° C, fry 12 stuffed loofahs until golden brown, remove the drain and put them on the plate.
Stir-fried oysters with green onions
Ingredients: 500 g of oysters, 20 g of sliced ginger, 100 g of green onion. 5 g oyster sauce, 5 g soy sauce, salt to taste.
method
1: After cleaning the oysters, put them into the pot and blanch them, drain them and set aside.
2: Heat the oil in a pan, sauté the ginger slices until fragrant, add the oysters and stir-fry. Add the shallots and seasonings and stir-fry them, then sauté them over high heat to make the best of the day.
Chicken with clams and mushrooms
Ingredients: clams, apricot abalone mushrooms, chicken, garlic, cooking wine, soy sauce, salt
method
1. Boiling water for clams; Slice of apricot abalone mushroom;
2, chicken nuggets blanched water, control dry water;
3: Pour oil in a casserole dish, add chicken, sugar, apricot abalone mushrooms and garlic, stir-fry evenly;
4: Pour in soy sauce and water, bring to a boil over high heat and simmer for 10 minutes;
5: Add clams and salt and simmer for 2 minutes.
Dried celery leaves
Directions: 1: Remove the yellow leaves from the celery leaves, wash them clean, cut them into small cubes and set aside.
2: Boil the water in a pot, put the celery leaves into the blanched water, fish out the cool water quickly, wring out the water, and chop.
3: Stir-fry the oil in the pan, stir-fry the dried incense, and add a little soy sauce to tone the color.
4: After the dry and fragrant sautéing, add the chopped celery and turn well, add salt, chicken essence to taste, drizzle a little sesame oil and stir the pot.
Mushroom cabbage
Ingredients: Cabbage, mushrooms, leeks, garlic, dried chili peppers, black pepper, salt, soy sauce
Method:
1: Tear the cabbage into small pieces, slice the mushrooms and garlic, and cut the leeks into small pieces.
2: After the pot is hot, first add the dried chili peppers and garlic cloves and sauté them to create the aroma, then add the sautéed cabbage and mushrooms.
3: Sauté until soft, add salt, black pepper and soy sauce.
4: Add leeks and continue to stir-fry until cooked thoroughly.
Diced corn in tomato sauce
Ingredients: chicken breast, tomatoes, corn kernels, sugar, cooking wine, salt, starch
Method:
1: Dice the chicken breast, add a small spoonful of salt, cooking wine and starch and marinate for 10 minutes.
2: Cut a tomato into eight cloves.
3: Add oil to the pan, pour in the diced chicken, fry until it changes color, and put it out.
4: Leave the bottom oil in the pan, add the tomatoes and sauté the juice. Pour in the corn kernels and stir-fry for a while. Add half a spoonful of salt and a pinch of sugar and stir-fry well, pour in the diced chicken and stir-fry.
Crab yellow dumplings
Ingredients: 300g skin jelly, 200g pork filling, 100g crab paste, appropriate amount of sesame oil, appropriate amount of green onion and ginger water, appropriate amount of chicken powder, appropriate amount of cold water, appropriate amount of white pepper powder, appropriate amount of sugar.
Method:
1. Slowly pour cold water into the flour dish; Knead into a smooth surface dough, wrap in plastic wrap and let stand for 20 minutes.
2. Chop the pork belly into minced meat; Add 1/3 tbsp sesame oil, salt and chicken powder to the minced meat, mix well and then add green onion and ginger water in parts and stir well.
3. Add crab paste and stir well; Adjust the appropriate amount of skin to freeze in the same direction and stir vigorously; Crab paste, minced meat, skin jelly ratio: 1: 2: 3.
4. Take out the dough and knead it a few times, cut into small pieces; Roll out into a thick dough crust in the middle, wrap the filling and roll it into shape.
5. Garnish with crab paste and make a number of bun blanks; The raw blank is placed in a small cage with cold water; Steam on high heat for 10 minutes.
Steamed yellow bone fish
The yellow bone fish is slaughtered on behalf of others, cut into pieces with a bone cutting knife, and the middle of the fish head is broken and put into a dish. Slightly chop the tempeh, chop the garlic, cut the green onion into sections;
Marinate the fish in tempeh, garlic and seasoning (except oil) for 10 minutes. Steam on boiling water for 8 minutes to open the lid;
Sprinkle with chopped green onions, chili peppers (optionally) and pour hot oil.
Chestnut roasted tofu
Ingredients: 180 grams of chestnuts, 300 grams of old tofu, a little bitter melon, salt, oil, sugar, soy sauce, chicken essence, pepper, green onion, broth, tempeh, ginger slices
Method:
1. Cook the chestnuts in boiling water for 5 minutes and peel; It is also possible to cut in half;
2. Cut the tofu into small pieces;
3. Cut the bitter melon into small pieces; Finely chop the onion; Ginger slices;
4. Fry the tofu in a pan until golden brown and set aside; Of course, it can also be fried in a frying pan;
5. Stir-fry ginger, green onion and tempeh in a frying pan;
6. Add tofu and chestnut and stir-fry slightly;
7. Add half a bowl of clear soup, add pepper, soy sauce, sugar and chicken essence, reduce heat to 5 minutes;
8. Add bitter melon to the juice until the juice will dry and cook for another 2 minutes
Spicy and sour potatoes
Ingredients: 2 potatoes, oil and salt to taste, 1 part green onion, 2 slices of ginger,
2 slices of garlic, 10 slices of dried chili pepper, 10 slices of chili pepper, 2 tablespoons of rice vinegar.
1: Peel and wash the potatoes. Cut the potatoes into two pieces and lay the cut side flat on the cutting board so that the potatoes don't slip. Start by cutting the potatoes into slices. Cut them into pieces, and the thickness of the pieces should be uniform so that they can maintain the same maturity after frying.
2, soak the cut shredded potatoes in water, wash the starch, pull out and wash again, so that the shredded potatoes will not become black and stick together when frying.
3: Cut off both ends of the dried chili peppers without seeds. Cut into segments. Cut the onion, ginger and garlic.
4: Heat the pan in oil, add pepper, fry the pepper until slightly charred, remove the pepper, add the shallots, ginger powder and dried pepper.
5: Sauté shredded potatoes over high heat, sauté shredded potatoes with 1 spoonful of vinegar to 8 cooked (if the frying is too dry, you can fry the shredded potatoes at the same time, while dripping less water).
6: Add salt, sprinkle 1 spoonful of vinegar, stir-fry quickly and evenly, add garlic, stir-fry evenly, turn off the heat and serve.
Celery stir-fried rotten bamboo
Ingredients: 120 g celery, 80 g curd bamboo, 30 g black fungus, 1 teaspoon salt, a pinch of chicken essence
method
1, celery wash and cut into sections, fungus foam hair, soaked hair of rotten bamboo cut section;
2: Heat a wok, pour cooking oil to 80% heat, pour celery on high heat and stir-fry;
3: Then add the tofu bamboo and continue to stir-fry for 1 minute, add salt, chicken essence and pepper and stir-fry;
4: Stir-fry the black fungus for 1 minute and turn off the heat.
Osmanthus sugar taro
Ingredients: Taro, starch, sugar osmanthus flower, white sugar
Method:
1, taro washed off the sediment after scraping the skin, small taro can be used directly, large taro should be cut into small pieces.
2: Put the taro into the pot and steam, turn the pot to low for 20 minutes on high heat until the taro is soft and rotten, take it out and let it cool slightly.
3: Dissolve the starch in half a small bowl of water, stir well, put a bowl of water in the pot, add sugar after the water is boiled.
4: Add sugar to the osmanthus to dissolve evenly, and cook until the water boils again and bubbles.
5: Pour the water starch in, reduce the heat and stir slowly with a spatula until the sugar solution in the pot becomes a viscous and transparent glass mustard.
6: Pour the steamed taro into the pot, evenly wrap a layer of glass mustard, and then come out of the pot.
Lettuce with oyster sauce
Ingredients: 1 lettuce, edible oil, oyster sauce, 1 clove of garlic, 1 dried chili pepper, a little sugar, a little chicken essence
Method:
1, break the lettuce, and then wash;
2、 Wash and chop garlic and dried chili peppers;
3, oyster sauce add white sugar, chicken essence, water to mix well;
4, add water to the pot to boil, put the lettuce into the pot blanch, blanch, after boiling, fish up and plate;
5: Heat the oil, add garlic and chili pepper and stir-fry to bring out the aroma, then pour in the oyster sauce, bring it to a boil, and finally pour the oyster sauce juice on the lettuce and eat.
Tri-colored wood ear fungus
Ingredients: 10 g black fungus, 1 cucumber, 1/2 carrot, 1 garlic, 4 tsp vegetable oil, 1/4 tsp salt, 3 tsp soy sauce, 2 tsp vinegar, 1 or 5 tsp sugar
method
1. The fungus is torn into small flowers with warm water bubbles, and after blanching the water, fish out the water control;
2. Wash and beat the cucumber off the skin, pat it flat and cut it into large pieces;
3. Cut garlic cloves into large pieces, carrots and white radish into small pieces;
4、 Pour oil into the wok and stir-fry the garlic grains until fragrant;
5. Stir in the very fresh soy sauce, sugar, vinegar, and fine salt and stir-fry into a sauce;
6: Pour the sautéed sauce into a container filled with cucumbers, fungus and radish and mix well.
Homemade eggplant
Ingredients: 2 eggplant, 200 g pork
Seasoning: 300 ml vegetable oil, 30 g tempeh hot sauce, 20 g garlic, 15 g soy sauce, 2 g salt, 10 g corn starch, 15 g water starch, 1 green onion
Pork marinade: 1 g white pepper, 1 g salt, 3 g sesame oil, 5 g sugar, 5 g corn starch
1. Prepare the desired eggplant, pork and tempeh sauce
2. Eggplant washed and cut hob pieces, sprinkled corn starch and lightly wrapped eggplant cubes (corn starch does not have a specific amount)
3. Wash and shred the pork, add the pork marinade to grasp well and set aside, peel the garlic and chop it into minced garlic for later
4. Take a small pot and pour in more oil, pour in the eggplant cubes and fry until the skin is slightly golden brown
5. Take another wok, pour in the appropriate amount of oil and heat it, pour in the pork and stir-fry it silkily until cooked and set aside
6. Use the oil in the bottom of the pan, pour in the minced garlic and stir-fry, and pour the fried eggplant into the pan and stir-fry
7. Add shredded pork, tempeh and spicy sauce and stir-fry well, pour in the soy sauce and stir-fry evenly
8. Add salt to taste, and finally pour water starch to collect the juice, garnish with minced shallots
Stir-fry squid
Ingredients: onion, green pepper, ginger shredded, minced garlic, squid, cooking wine
method
1. First tear off the squid skin, and then cut the squid into small pieces, the squid is changed to a flower knife, my flower knife technology is too poor, the knife cut is dense, the effect is beautiful
2. Blanch the squid in boiling water
3. Cut the green onion and green pepper into sections, and prepare the ginger and minced garlic
4. Put the right amount of oil in the pot, heat it on high heat, stir-fry the ingredients first, then add the squid pepper into the quick stir-fry, add cooking wine and season the pot!
Cold mix of shredded radish
Recipe 1: Cut the radish into strips, sprinkle with salt and marinate for a while;
2. Prepare side dishes: coriander, onion, shallots cut into small pieces;
3、 Put the salted radish shreds over the water, squeeze the water dry and put it on the plate;
4: Sprinkle with shallots, coriander, onions, add salt, chicken essence, monosodium glutamate, pepper oil, sesame oil, soy sauce, red oil chili pepper and stir well.
Salt and pepper ribs
Ingredients: 500 grams of ribs, 1 egg, 1 red pepper and 1 green pepper, 1/4 onion, 1 slice of green onion, 2 slices of ginger, starch, salt and pepper, sugar, soy sauce, cooking wine
Method:
1: Cut the ribs into sections, green and red peppers, and finely chop the onion. Marinate the ribs with ginger, salt, sugar, soy sauce, cooking wine for an hour.
2: Stir the eggs and starch into a paste, wrap the ribs in egg paste and fry them in 50% hot oil, then remove the filter dry oil.
3: Stir-fry the chili pepper, minced onion and salt with the right amount of pepper and salt, add the ribs and stir-fry evenly.
Osmanthus glutinous rice root
Directions: 1: Wash the glutinous rice and soak it in water for 24 hours.
2: Wash the lotus root, keep the skin, cut off the head of the lotus root with a knife, and fill the pores of the lotus with your hands.
3. Cover the head of the lotus root that has just been cut as a lid on the lotus root, and use a few toothpicks to seal the mouth.
4, put in the pot can not be over the lotus water, heat on high heat, after the water boils, add rock sugar, sugar osmanthus and salt, cover the lid, change to a low heat to cook for 1 and a half hours, put out to cool and then slice, before eating can be drizzled with a little sugar osmanthus or honey, the taste is better.
Shiitake meat sauce mixed with noodles
Ingredients: Shiitake mushrooms, dried spiced tofu, ground pork, carrots, green onions, onions, dried yellow sauce, sweet noodle sauce, sugar, ginger and garlic minced
Method:
1、 Shiitake mushrooms, dried tofu, other side dishes diced; Stir the minced meat with soy sauce and marinate it; Mix dry yellow sauce and sweet noodle sauce with water.
2: Stir-fry ginger, garlic, shallots and onions in a frying pan with more oil, add minced meat and stir-fry until six minutes cooked, add diced shiitake mushrooms and diced carrots and stir-fry, then add dried tofu and stir-fry.
3: Pour in the sauce, decide whether to add sugar according to personal taste, and put away the juice.
4: Cook the noodles, add the appropriate amount of meat sauce and mix well, sprinkle the green onion and carrots before eating.
Pan-color fried shrimp
Ingredients: 350g of shrimp, 30g of cucumber, 30g of carrots, 30g of corn kernels, 1 tbsp of oil, 1 tsp of salt, 1 tsp of white wine, 2 tsp of starch
Method:
1: Wash the shrimp, remove the shrimp line, add 1 teaspoon of salt, add 1 teaspoon of white wine and mix well, marinate for 15 minutes;
2、Add 2 tsp starch to the marinated shrimp; Grasp and mix evenly; Wash and dice carrots and cucumbers;
3, add 1 tbsp of oil to the pot, after the oil is hot, slide and fry the shrimp, the shrimp can be fished out after changing color;
4: Add a little oil to another pot and sauté the carrots and cucumbers until they are broken;
5: Add a little salt, add corn kernels and stir-fry, finally pour in the shrimp, stir-fry evenly, then turn off the heat.
Pot stickers
Ingredients: 200 grams of flour, 150 grams of minced pork, 100 grams of leeks, 125ml of warm water, 2 grams of salt, 5 grams of soy sauce, 10 grams of rice wine, 2 grams of chicken essence, 0.5 grams of white pepper powder, 0.5 grams of five-spice powder, 15 grams of minced green onion, 5 grams of minced ginger, 10 grams of sesame oil
Method:
1, flour with warm water to synthesize the dough, the noodles are relaxed for half an hour after the noodles are reconciled;
2, during this period can be combined with the filling, meat filling into the minced onion and ginger, salt and pepper, meat filling and then put in the five-spice powder, soy sauce, chicken essence and rice wine, meat filling poured leeks, appropriate amount of sesame oil, with a little water to beat the viscous.
3. Roll the slack dough into strips, then pull it into a dough and press it flat, and use a rolling pin to roll out the dough into an oval skin;
4, put an appropriate amount of meat filling in the leather, and pinch it firmly by hand to pinch out the shape of the pot sticker;
5, apply the appropriate amount of oil in the frying pan, then put the pot in a compact yard neatly, cover the lid and start frying;
6, after frying for one minute, cook a small amount of water to cover the lid of the pot to continue frying, fry for two minutes and then cook a small amount of water again, after two or three minutes, when the water is exhausted, you can get out of the pot.
Stir-fried pork loin with bitter melon
Ingredients: 1 bitter melon, 1 pork loin, 2 grams of pepper, 5 grams of soy sauce, 5 grams of oyster sauce, 8 grams of cooking wine, 2 grams of salt, half a bowl of water
method
1, when buying the pork loin, let the boss deal with it and take it back, cut it into small pieces, and cut the bitter melon into thin slices, and the flakes taste good.
2: Heat the pan, put the appropriate amount of peanut oil in the pot, sauté the minced garlic ginger slices, put in the pork loin and stir-fry.
3: Add cooking wine, oyster sauce, soy sauce and pepper and stir-fry evenly after changing color.
4: Pour in the bitter melon and stir-fry evenly, pour in half a bowl of water and stir-fry until the bitter melon is cooked, then add salt and turn it out of the pot.
Spicy popcorn clams
Ingredients: Flower clams, shallots, ginger, garlic, dried chili peppers, salt, cooking wine, oyster sauce
Method:
1, flower clams with light salt water soaked, spit sand, washed;
2: Cut the green onion into sections, slice the garlic and ginger, and cut the dried chili pepper into small pieces;
3, put the appropriate amount of oil in the pot, stir-fry the pepper segments, then add the onion, ginger and garlic, and sauté until fragrant;
4: Add flower clams and sauté, add oyster sauce, cooking wine, stir-fry, all the flower clams are open shells.
Spring water radish
Ingredients: 1 white radish, a pinch of salt, a pinch of coriander, 2 tablespoons of soy sauce, a pinch of fresh chili peppers and rock sugar
Method:
1、Wash and peel the white radish and cut into 4 slices;
2, put the radish slices into the pot and pour in enough water;
3. After the water boils, turn the heat to medium heat and cook until the radish is translucent, and the soup is shallow milky white;
4, you can add a little salt to the soup to taste, this soup is also sweet and delicious;
5, turnips and soup out;
6, seasoning dipping sauce: coriander, soy sauce, rock sugar candy, chili pepper according to personal taste mixed together, when eating dipping.
Corn stewed pig's trotters
Ingredients: pig's trotters, ginger, green onion, dried chili peppers, dried bean drums, cinnamon, star anise, salt, cooking wine, soy sauce, bean paste, sugar, chicken essence
Method:
1. Wash and chop the pig's trotters; Slice the ginger and chop the green onion.
2, put the oil pot, put ginger slices, dried peppers, dried bean drums, cinnamon and star anise and sauté; Add the pig's trotters and sauté until they are broken.
3: Add salt, cooking wine, dark soy sauce, bean paste, sugar and water, bring to a boil, then add corn and simmer for 30 minutes.
4: Add chicken essence to taste, sprinkle green onion out of the pot.
Curry beef soup
Ingredients: beef brisket, beef bucket bone, ginger slices, curry powder, salt, coriander
Method:
1, beef brisket cut into large pieces, washed together with the beef bucket bone, fly water;
2, add enough cold water to the slow cooker, put in the beef brisket, beef bucket bone, ginger slices, open high-grade stew for 4-6 hours;
3: Remove the stewed beef brisket, cut into thin slices and put it in a bowl for later;
4, take another pot, put in part of the beef broth and boil, add the appropriate amount of curry powder and stir well, add salt to taste;
5: Pour into a soup bowl and add parsley.
Chicken stew with mushrooms
Directions:1. Tohoku hazelnut mushrooms are soaked in an appropriate amount of warm water for about 60 minutes, and (rice water is better) fished out to wash and control water and set aside.
2. Wash the chicks and chop them into small pieces.
3. Heat the pan, add a small amount of oil, when the oil is hot, add green onion, ginger, large ingredients, dried red pepper and stir-fry until fragrant.
4. Stir-fry the chicken nuggets well.
5. Sauté until the chicken changes color, flavor and excess water.
6. Add soy sauce, sugar and cooking wine and stir-fry the color well.
7. Put in a saucepan, add an appropriate amount of boiling water, and then cover and simmer for about 50 minutes.
8. Simmer over low heat and simmer until the chicken is fluffy.
9. Pour in the mushrooms and simmer over medium heat for 30 minutes to allow the mushrooms to fully emerge.
10. Add a little salt to the high heat to collect the juice and turn off the heat and plate.
Steamed tofu with minced meat
Ingredients: minced meat, egg, tamagotchi tofu, green onion, carrot. Ingredients: salt, black pepper, soy sauce
Cooking steps: 1: Chop the pork into minced meat and set aside. Start marinating the minced meat and add a small spoonful of soy sauce, a moderate amount of ground black pepper, and a small spoonful of salt. Use a spoon to mix the minced meat and marinate it.
2: Peel and wash the carrots and cut them in half. Then change the knife and cut the carrots into small slices and plate for later.
3, jade tofu cut from the top, and then take out the tofu, here we have to be careful, because the jade tofu is very tender, easy to break.
4: Stack the prepared ingredients on the plate, and place a piece of jade tofu and a piece of carrot slices around the plate. The rest of the jade tofu is stacked in the middle of the plate, and the meat filling is placed in the gap between the tofu and placed in a circle. Finally, hit an egg liquid in the middle.
5: Put the processed minced meat and tofu into the pot and steam it in water. Cover the lid, steam the pot for about 7 minutes.
6: Remove the steamed minced meat and tofu from the pot. Drizzle a small spoonful of light soy sauce while hot. Sprinkle a little green onion to decorate Titian before serving.
Steamed with bamboo vermicelli
Ingredients: tofu bamboo, vermicelli, minced meat Ingredients: garlic, cooking wine, salt, white pepper, minced pepper, soy sauce each appropriate amount
Steps:
1: Soak the vermicelli in water until soft
2: Soak the bamboo in warm water until soft
3: Mince the pork, mince the garlic and the ginger into small pieces
4: Stir in cooking wine, salt and white pepper and marinate for about 10 minutes to make it taste good
5: Drain the soaked vermicelli into the bowl and spread the bamboo on top
6: Top the bamboo with marinated minced meat
7: Sprinkle the minced meat with minced garlic
8: Add chopped pepper
9. Drizzle with soy sauce
10: Put cold water on the pot, steam for another 15 minutes after high heat, take out after steaming, sprinkle with green onion
Cumin potatoes
Ingredients: Potatoes, cumin powder, coriander, ginger, salt, paprika, ground black pepper.
Method:
1. Wash and peel the potatoes and cut them into appropriate sizes, chop the parsley and ginger and set aside;
2. Add an appropriate amount of water to the boiling pot (the amount of water is not more than 1cm of potatoes), adjust a little salt, boil on high heat, continue to cook until the potatoes are soft, remove the water and set aside;
3. Pour oil into the wok, heat the stir-fry the ginger on medium heat, then add the chopped potato pieces, add cumin powder, paprika, black pepper, add the right amount of salt, stir-fry to make the potato pieces taste good. Before turning off the heat, add the chopped parsley and stir-fry evenly to get out of the pot;
Pork ribs stewed with spring shoots
Ingredients: spring shoots, ribs, star anise, dried red peppers
Directions: 1: Peel the spring shoots and blanch the ribs in water
2. Cut the bamboo shoots into pieces (the root is cut into pieces, and the tip is cut into pieces)
3: Put a small amount of oil in the pan, sauté the ribs slightly, and add an appropriate amount of oyster sauce
4: Sauté until the ribs change color and transfer to the pressure cooker
5: Put the bamboo shoots into a pressure cooker, add the appropriate amount of water, add the dried chili peppers and star anise
6: Cook for 20 minutes on medium heat, add salt after opening
Wild shoots mixed with fungus
Ingredients: fungus, bamboo shoots, shallots, garlic salt, sugar, soy sauce, vinegar, chicken essence
method
1. Slice fresh bamboo shoots. Cook in boiling water. Add a spoonful of sugar to the water when cooking.
2: Remove the cool water and drain the water.
3. Soak and wash the fungus in advance, pick it into small flowers, boil it in boiling water and let it cool, and mix it with bamboo shoots. Top with chopped shallots, minced garlic and chili noodles.
4: Heat the oil and add salt, sugar, chicken essence, soy sauce and vinegar and mix well.
Cold mix of small rapeseed
Ingredients: 500 g of small rapeseed, 2 g of salt, 2 spoons of light soy sauce, garlic to taste, peppercorns to taste
Method:
1, small rapeseed choose to wash clean;
2, put water in the pot to boil, blanch the small rapeseed until it changes color and becomes soft, put the cool water to cool;
3: Put an appropriate amount of oil in the pan, heat the oil into the peppercorns, and fry out the aroma. Filter out the peppercorns, leaving only the peppercorn oil;
4: Beat the garlic into minced garlic, put the minced garlic in pepper oil and simmer slightly to turn off the heat;
5: Put the small rapeseed into the container, pour the salt, soy sauce and sautéed garlic together with the pepper oil into the small rapeseed and mix well.