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.
Diced cashew chicken
Ingredients: Chicken, egg, carrot, green and red pepper, green onion and ginger, oil, cooking wine, soy sauce, sugar, starch, aged vinegar, salt, cashew nuts
Method:
1: Wash and cut the chicken into cubes, grab it with egg whites and set aside; Cashews fried into a golden color for use;
2、Wash and peel the carrots and dice them; Wash and dice the green and red peppers; Cut the green onion into sections and slice the ginger;
3, boil the water, blanch the carrots, and then fish out and put them in cold water, in order to taste crisp;
4, then put the diced chicken into boiling water and blanch the water to fish out the control of dry water;
5: Leave a little oil in the pot, add green onion and ginger to stir-fry, add chicken cubes, stir-fry, add a little cooking wine, continue to stir-fry, add a little soy sauce, increase the color and flavor, and then add half a spoonful of sugar. After five minutes, turn off the heat, add a little aged vinegar, salt, and finally add the cashew nuts and put them on the plate.
Iron plate soy sauce perch
Make:
1. After the perch is slaughtered and scaled, cut open from the back and remove the internal organs, then slice off the large bones of the back spine, cut a cross flower knife on the meat surface, smear a little salt, directly into the pan with bottom oil, and fry until both sides are golden.
2. After blanching the iron plate, add a little butter and onion shreds, then add the fried sea bass.
3. Heat a little salad oil in the pot, add tempeh, ginger, garlic, pickled ginger and green and red pepper and stir-fry, mix a little fresh soup and add salt, chicken powder and sesame oil to make the taste good, push well and scoop on top of the sea bass.
Shredded green pepper meat
Ingredients: green pepper, tenderloin, green onion, ginger, salt, cooking wine, starch, soy sauce, chicken essence, dark soy sauce, cooking oil.
method
1. Wash the tenderloin and follow the texture of the meat and cut the tenderloin into 3-5cm long strips.
2. Wash the green peppers, remove the seeds, remove the stems, and cut into 5CM strips.
3. Put the tenderloin in a bowl, add the appropriate amount of salt, cooking wine, starch, soy sauce, grasp well, and marinate for 10 minutes.
4. Take a small bowl, add a spoonful of starch, a small amount of chicken essence, an appropriate amount of soy sauce and water, stir well, and mix into a sauce.
5. Heat the pot with oil, heat the oil to 70% heat, add the shredded meat, stir-fry it, stir-fry the shredded meat, fry the shredded meat until it changes color and then put it out for later.
6. Add oil from another pot, after the oil is hot, add the green onion and ginger shreds to fry until fragrant.
7. After stir-frying, add the green pepper shreds, stir-fry, add a small amount of salt, stir-fry evenly.
8. Add the shredded meat, pour in the prepared sauce, stir-fry evenly on high heat, then turn off the heat and get out of the pot.
Beef brisket stew with tomatoes
Beef brisket, tomatoes, oil, salt
Cinnamon, large ingredients, cooking wine, soy sauce
1. Wash the brisket and soak it in water for 1 hour, fully remove the blood water, wash the tomatoes and gently draw a cross knife on top with a knife, put it in hot water to peel and cut into pieces.
2. After the beef brisket is soaked, cut into large pieces, fry chives, ginger and garlic in a hot oil pot, add large ingredients, peppers and cinnamon to stir-fry out the aroma, add tomatoes and stir-fry well, add water, remove the foam after boiling, add soy sauce, cooking wine, salt and stir well, turn off the heat, cover and simmer for 30 minutes before eating.
Fried yellow eels
Ingredients: Yellow eel, green and red pepper, green onion, ginger and garlic, salt, pepper, soy sauce, dark soy sauce, cooking wine
1, when buying yellow eel, it is best to let the boss deal with it clean, because this surface is too slippery, cleaning is not very easy, after processing, they can clean it at home a little.
2, buy back the yellow eel, we put it into the water, keep scrubbing, until the surface of the mucus scrub off, this mucus is very fishy, so be sure to wash off. Next, cut the yellow eel into small pieces, put it in a bowl, and then prepare to do the most critical step 1.
3, add the right amount of cooking wine, salt and pepper to the yellow eel, grasp well and marinate for about 10 minutes, so that the main purpose of pickling is to reduce the fishy taste, which is much stronger than the effect of boiling water. After the yellow eel is marinated, we cut the green and red peppers, onions, ginger and garlic, and then we can start frying.
4: Heat the pot, add the right amount of cooking oil, then pour the ginger and garlic into it and fry until fragrant. After stir-frying, put the yellow eel in and start stir-frying. After stir-frying for a while, we add the right amount of soy sauce and soy sauce to it, pour some cooking wine along the edge of the pot, cover and simmer for a while.
5, simmer for almost 4 or 5 minutes, wait until the yellow eel is cooked thoroughly, then we put the green and red peppers, salt, green onion into it, and finally open the fire to collect the juice.
Konjac beer duck
Ingredients: 1/2 duck, 200g konjac, 1 beer, 3 tablespoons light soy sauce, 2 teaspoons sugar, 1 teaspoon salt, 1 tablespoon cooking wine, a little chicken essence, 4 slices of ginger, 3 cloves of garlic, 1 star anise, 6 peppercorns, dried red pepper shreds to taste
method
1. Chop the duck into small pieces and marinate for half an hour with soy sauce, cooking wine, ginger and salt
2. Cut the garlic into small pieces at will, heat the oil in the pot, add the peppercorns, star anise, dried red pepper shreds and ginger slices, after the aroma comes out, immediately sauté the marinated duck until the skin changes color
3. Add sugar, stir-fry konjac and pour in the beer
4. After simmering for half an hour, add a little chicken essence and collect the juice on high heat
Pork belly dried pot tea tree mushrooms
Ingredients: pork belly; Tea tree mushrooms; Side dishes; Green peppers; Seasoning; Ginger; garlic; Dried chili peppers; Raw soy sauce; Salt; Chicken essence; oil
method
1. Slice the pork belly, finely cut the ginger and garlic, shred the green pepper, and soak the tea tree mushrooms with water in advance.
2. Heat the oil in a hot pan, add the pork belly and stir-fry until slightly charred, add raw soy sauce and stir-fry, then leave the oil to fish out the pork belly and set aside.
3. Pour some oil into the pan, heat the oil and add ginger garlic and dried chili peppers and stir-fry until fragrant.
4. Then put in the tea tree mushrooms, salt stir-fry, tea tree mushrooms time to fry a little longer, tea tree mushrooms are foamed, the inside contains water, to be fried dry.
5. When the tea tree mushrooms are almost fried, add pork belly, green pepper shreds, chicken essence and stir-fry for about 2 minutes, and then you can get out of the pot.
Changsha pork
Ingredients: Beef (lean) 5000 g, salt 150 g, white sugar 70 g, allspice powder 10 g.
Procedure steps:
1. Prepare the ingredients and cut into strips; Choose beef hind leg meat, first cut off the white tendons between the fat and muscles, and then cut the meat strips that are 45 cm long and 1 cm thick according to the meat pattern;
2, marinating: mix the ingredients well, rub the meat strips with your hands, and then put them into the tank, marinate and soak for 18 hours (turn once after 8 hours of salting), you can get out of the tank;
3. Baking: After leaving the tank, put on a hemp rope at one end of the marinated beef strips and send them to the oven to bake for 17 hours, that is, growing salabar beef.
Pineapple ribs
Ingredients: small ribs, egg white, cucumber, red, yellow pepper, canned pineapple grains, tomato sauce, garlic, sliced green onion, sugar, vinegar, salt, rice wine, monosodium glutamate
Method:
1. Cut the small ribs into middle pieces, add sugar, salt, monosodium glutamate, egg white and corn starch and marinate for 30 minutes;
2. Cut the cucumber, red and yellow pepper into pieces, and cut the garlic and green onion;
3. Heat the frying pan, fry the ribs on medium heat for about 5 minutes (fried) and remove, let cool and cut into small pieces;
4. Turn the oil pan to high heat, and fry the pork ribs (crispy yellow skin) into golden brown and set aside;
5. Fry the garlic in a frying pan, add cucumbers and red and yellow pepper pieces and stir-fry for a while;
6. Add pineapple to stir-fry quickly, put the sweet and sour sauce and stir-fry well;
7. Return the fried pork ribs to the pot, stir-fry quickly on high heat, roll the rice wine on the side of the pot, and collect the juice after two minutes;
8. Add another spoonful of bright oil and stir-fry, then serve the dish.
Boiled shrimp
Ingredients: sea shrimp, egg whites, bean sprouts, cucumbers, ginger and garlic, star anise, cinnamon, fragrant leaves, Pixian bean paste, coriander, cooking wine, starch, salt, peppercorns, dried peppers
method
1: Wash the shrimp shell and shrimp line, and use the front of the knife to flatten the shrimp and chop it. Prepare the spices, cut the dried chili peppers into small pieces, peel the garlic cloves and cut into minced garlic, and chop the ginger for later. Bean sprouts, parsley washed, cucumber washed and sliced set aside.
2: Add egg whites, a little cooking wine and salt, stir well with chopsticks in one direction, then add a large spoonful of starch and stir vigorously, put in the refrigerator and refrigerate for about 1 hour.
3: Bring water to a boil in a pot, blanch the bean sprouts and cucumbers separately and put them in a bowl at the bottom.
4, wok hot oil into the cinnamon, fragrant leaves, star anise, peppercorns stir-fry the aroma over medium heat, skim off the spices, add Pixian bean paste and fry out the red oil, add garlic, ginger, dried chili pepper stir-fry out of the flavor, pour in the appropriate amount of boiling water to boil, adjust a little salt.
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