#Spring plowing in progress#Hello everyone, welcome to my food self-media, I am the creator of the food field Jinxiu V Shandong: "Focus on food, make life more flavorful." "Today I bring you a few home-cooked dishes, which are also very popular and very common. Every day, ordinary ingredients are used to make the most delicious meals. At the same time, I hope that today's food can bring you happiness throughout the day.
Braised spring shoots in oil
【Ingredients】Lad, spring shoots, sugar, light soy sauce, dark soy sauce, salt, chicken essence, rice vinegar
1. Cut off the old roots of spring shoots, cut the skin with a knife vertically, peel off the outer skin, the tender yellow spring shoots will crack with a knife a few times, cut into long short and suitable segments, use a knife to pat the spring shoots to facilitate the spring shoots to be more flavorful during the cooking process, clean and chop the spring onions.
2. Add an appropriate amount of water to the pot, add a small amount of salt and spring bamboo shoots after boiling over high heat, and blanch for about 1 minute to remove the control water.
3. Add more lard to the wok, turn on the heat to slowly boil the lard and heat it to 6 to heat, pour in the blanched spring shoots, and slowly fry until some soft and slightly yellow surface.
4. Add 1 spoonful of sugar, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, a small amount of rice vinegar and half a bowl of hot water, cover the pot and simmer for about 3 minutes.
5. Open the lid of the pot, turn on high heat to basically collect the soup to a state of none, sprinkle with spring onions after putting it on the plate, and a plate of bright color and delicious oil braised spring shoots is ready.
Stir-fried pork liver with green garlic and cucumber
【Material】
1 pork liver, 4 green garlic, half a cucumber, 1 millet spicy pepper, an appropriate amount of oil, 20 grams of cooking wine, 10 grams of starch, an appropriate amount of salt, an appropriate amount of soy sauce
【Production process】
1. Cut the pork liver into large pieces and soak in cool water for 30 minutes to remove toxins;
2. Cut the pork liver into thin slices, rinse quickly with cold water 2 times, and drain the water;
3. Pour cooking wine, starch and 1 pinch of salt into the pork liver, stir well and remove fishy;
4. Clean green garlic, cucumber and millet pepper;
5. Cut the green garlic diagonally into segments; Cucumber cut like eye slices; millet spicy cut rings;
6. Heat the pan with cold oil, put the pork liver into the pot, quickly cut it apart with chopsticks, then turn the heat to fry and change color, and put it out for later use;
7. Leave the bottom oil in the pot, stir-fry the green garlic, cucumber slices and millet spicy together, sprinkle with salt to make the green garlic cucumber soft;
8. Pour the pork liver back into the pot, pour an appropriate amount of soy sauce, mix well and come out of the pan.
Fried fungus with cucumber
Ingredients: 2 cucumbers, 1 handful of fungus, 3 pieces of garlic, 1 green onion, salt, chicken essence, light soy sauce.
Method: 1. Soak the black fungus in advance, remove the root, put it in a pot of boiling water, blanch for 3 minutes, and tear it into small pieces,
2. Finely chop the garlic, chop the green onion, wash the cucumber and cut into slices.
3. Add oil to a pot, add chopped green onion and minced garlic, stir-fry over low heat until fragrant, pour in fungus slices and stir-fry a few times.
4. Then add cucumber slices and stir-fry well, add an appropriate amount of salt chicken essence, and stir-fry the fungus cucumber with an appropriate amount of light soy sauce to taste.
Stir-fried bacon with fresh bamboo shoots
Ingredients: fresh bamboo shoots, bacon, chili pepper
Method:
1. After peeling the bamboo shoots, wash them with clean water, cut them into shreds, wash and cut the bacon into thin slices, and cut the peppers into sections for later use.
2. Pour water into a pot, blanch bamboo shoots for 1 minute, then remove and put on a plate for later use.
3. Pour cooking oil into the pot, heat the oil into the bacon and stir-fry the oil, add the chili, stir-fry the bamboo shoots evenly, add salt and stir-fry until cooked and put on a plate.
Stir-fried yam with celery
Ingredients: 1 yam, 1 celery, 1 carrot, oil and salt, 1 green onion, 1 slice of ginger, 2 cloves of garlic, 1 tsp chicken essence, water starch,
Practical steps:
1. Scrape off the outer skin of the yam, wash it, and then cut the yam into pieces, soak the cut yam slices in clean water, and drip a little white vinegar so that the color of the yam will not oxidize and turn black.
2. Remove the leaves of celery, wash them, cut them into segments with a diagonal knife, and cut the carrots into diamond-shaped slices.
3. Add water to boil in the pot, add a little salt, a few drops of oil, put celery and carrots into the pot and blanch water, after the water is boiled, take the celery and carrots out, put them in cold water to cool, when blanching celery, add a little salt to the water, a few drops of oil, you can make celery into the bottom taste, and the color will be more emerald green, after blanching, put it in cold water to cool, you can maintain the crisp and tender taste of celery, and the color will not turn yellow.
4. Bring the water in the pot back to a boil, blanch the yam in the water, after the water boils, take out the yam and put it in cold water to cool.
5. Remove celery, yam and carrot slices together, drain and set aside.
6. Heat oil in a pot, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant.
7. Add celery, yams, carrot slices, stir-fry a few times over high heat, add salt, chicken essence, stir-fry evenly over high heat, pour in an appropriate amount of water starch to hook the thin potato, stir-fry a few times over high heat, turn off the heat, a light crisp and tender and delicious celery stir-fried yam is ready.
Chilled yellow cauliflower
Method:
Ingredients: Yellow cauliflower
1. Wash the yellow cauliflower with clean water to control the dry water for later use.
2. Pour water into a pot and boil, add yellow cauliflower and blanch for 1 minute, remove and put on a plate.
3. Add salt to the yellow cauliflower, light soy sauce, sesame oil and mix well on a plate and eat.
Soybean sprouts stir-fried gluten
ingredient
Appropriate amount of soybean sprouts, 1 piece of gluten, 2 millet peppers, appropriate amount of peanut oil, appropriate amount of ginger, appropriate amount of Sichuan peppercorn, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of Pixian bean paste, appropriate amount of garlic.
method
1: Cut one piece of gluten, cut into small pieces, and wash the soybean sprouts.
2. Bring an appropriate amount of water to a boil, blanch gluten and fish it out for later use.
3. Heat an appropriate amount of oil in the pot, stir-fry ginger, garlic, peppercorns and millet pepper to fragrant.
4: Add soybean sprouts and stir-fry a few times.
5. Put in gluten, stir-fry a few times, and appropriate amount of Pixian bean paste.
6. Stir-fry evenly, turn off the heat and serve.
Roasted beef brisket with potatoes and carrots
Ingredients: 500g beef brisket, 1 potato, 1 carrot, green onion, ginger, garlic and dried chili pepper, 2 fragrant leaves, 2 spoons of white wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 4 pieces of rock sugar
1. Clean the brisket, cut it into cubes of about 3 cm square, then soak it in clean water for more than 1 hour, change the water twice during the period, and soak the brisket until the color is white. Then pour out the water and blot the moisture on the surface of the brisket with kitchen paper.
2. Peel the potatoes and carrots separately, clean them, and cut them into evenly sized hob pieces for later use.
3: Cut the green onions into sections, cut the garlic in half, slice the ginger, and break the dried peppers in half.
4. Boiling oil, add beef, stir-fry moisture, cook some white wine to remove fishy, then add green onion, ginger, garlic, dried peppers, fragrant leaves, stir-fry to fragrant.
5. Add light soy sauce, dark soy sauce, rock sugar and stir-fry until colored, then pick out the fragrant leaves, otherwise the taste will be heavier.
6. Pour the beef into the pressure cooker, add an appropriate amount of hot water to the pot, the amount of water should not exceed the beef, press for about half an hour, at this time the beef is almost cooked.
7. Pour the beef into the wok again, add the potatoes and carrots, continue to simmer for about 20 minutes over medium-low heat, and simmer the potatoes and carrots.
8. Finally, turn on high heat to collect the juice, and then season according to the saltiness.
Artemisia garlic
Ingredients: Artemisia, dried chili, garlic, cooking oil, oyster sauce, chicken essence
Production process:
1. Cut the artemisia, wash and drain, slice the garlic, and cut the dried chili pepper.
2. Heat the oil, after the oil is hot, fry the garlic slices, then add the root of Artemisia and dried chili pepper, and stir-fry over high heat.
3. Stir-fry until medium rare, add an appropriate amount of salt, add a little water, and cook for about one minute.
4. Add the artemisia leaves, half a spoonful of oyster sauce, stir-fry until soft, add chicken essence to taste, mix well and out of the pan.
Enoki mushroom with garlic vermicelli
Ingredients: Longkou vermicelli, enoki mushroom, garlic, red pepper, chopped green onion, salt, sugar, light soy sauce, oyster sauce
1. Longkou vermicelli, soak soft in advance, remove the roots of enoki mushrooms, clean them, prepare a plate, place the enoki mushrooms on it, and then spread the vermicelli on top. Stir-fry the garlic, chop the red pepper, pour it in and fry until fragrant.
2. Season with salt, sugar, light soy sauce and oyster sauce, stir-fry evenly, and pour over the enoki mushrooms. Add water to the pot, put the plate on it, continue to keep the heat on high after the water boils, steam for 6 minutes and get out of the pot. Finally, sprinkle with chopped green onions and garnish and you're good to go.
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