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 heart-warming enjoyment; those who can eat find 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 select different dishes to share with everyone, together for the wonderful life of every day!
Cherry turnips
Ingredients: Cherry radish, garlic, soy sauce, vinegar, salt, sugar, chili oil, peanut flour
Method 1: Remove the stems and leaves of the cherry radish, wash it, and crack it with a knife without breaking it too much
2: Pat the garlic a few times, chop it, put it in a bowl, add 2 tablespoons of cold soy sauce, 3-4 tablespoons of vinegar, 1/2 tablespoon of salt, 1/2 tablespoon of sugar, 1 tablespoon of chili oil, 1 tablespoon of peanut flour and mix well to make a cold sauce
3: Pour on the cracked radish, mix well, refrigerate and marinate for 20 minutes
Oyster sauce garlic tomato box
Ingredients: Eggplant, minced pork, green onion, ginger and garlic, egg, cornstarch
method
1. Add salt, green onion, minced ginger, white pepper, cornstarch and chicken essence to the minced meat
2. Mix with a little water and stir clockwise to set aside
3. Cut the eggplant into two slices, smear a little starch on it and add the meat filling
4. Mix with the sauce: Mix 15g of oyster sauce, 2g of fresh soy sauce, 2g of cooking wine and 50g of water into the bowl and set aside
5. Beat an egg and roll the stuffed eggplant box in the egg mixture
6. Wrap another layer of cornstarch, put it in hot oil, fry over medium-low heat, and fish out golden on both sides
7. Leave an appropriate amount of bottom oil in the pot and simmer the minced garlic on medium-low heat to bring out the aroma
8. Pour in the mixed sauce, turn the heat to low after the sauce is boiled, slowly pour in the water starch, and stir continuously with a spatula
9. When the consistency is just right, you can pour the sauce on the eggplant box and sprinkle some green onions to garnish it.
Red three chops
Ingredients: 150g pork tenderloin, 1 tomato, 1 big green pepper, 1 big red pepper, salt, dark soy sauce, chicken powder, rice wine, starch, peanut oil, soy sauce.
method:
1: With a small thin spoon, scrape the surface of the western red maple in turn. Peel off the skin and cut into cubes.
2: Chop the big green pepper and the big red pepper into cubes, chop the pork into minced meat, add some wine and water starch and grasp well.
3: Pour oil into a cold net pot, then add minced meat in cold oil, and fry the minced meat and turn it white. Stir-fry the old extract well.
4: Push the meat to the edge of the pot and sauté the large green pepper and the diced red pepper. Sauté the diced tomatoes. Push the minced meat down, stir-fry in soy sauce, salt and chicken powder.
Miyopho squid
Ingredients: squid, carrots, cucumbers, roasted peanuts, dried chili peppers, soy sauce, dark soy sauce, aged vinegar, sugar, starch, cooking wine, garlic, ginger
1. Wash the squid and cut well.
Tonic palace sauce: 1 spoonful of soy sauce, 1/2 spoon of dark soy sauce, 2 spoons of aged vinegar, 2 spoonfuls of sugar, 1 small spoon of starch, mix well and set aside;
2. Boil a pot of boiling water, add a spoonful of cooking wine, add squid, and drain the water as soon as you roll it;
3. Put the oil in a non-stick pan, simmer the dried peppers on low heat, add garlic and ginger and stir-fry slightly, add carrots and stir-fry slightly, add squid, and sauce, stir-fry a few times on high heat, add cucumbers and peanuts, stir-fry a few times to collect the juice
Scrambled eggs with silver fish and leeks
Ingredients: 150g of silver fish, 3 eggs, leeks (50g), blending oil, pepper, cooking wine
1. Prepare the materials.
2: Beat the eggs and add salt, pepper and cooking wine.
3: Add the washed minced leeks to the egg mixture
4: Add the silver fish and stir well.
5: Heat the oil in a pan and stir-fry the egg mixture over low heat until cooked.
6: Put the pot out of the pot and plate.
Tomato stir-fried fresh mushrooms
Ingredients: 2 tomatoes, 250 g fresh mushrooms, green onion to taste.
Directions: 1: Wash and dice the tomatoes, wash and set aside fresh bacteria.
2: Heat the pan with oil, pour the tomatoes into the oil and stir-fry, stir-fry the tomato juice and then pour in the fresh mushrooms and stir-fry.
3: Add a little rice wine and water and simmer.
4: After the dish is cooked, add an appropriate amount of salt and green onion and mix well.
Spicy beef
Ingredients: Beef 200 g green onion 100 g green pepper 2 parsley 50 g excipient oil 6 ml salt 2 g soy sauce 2 ml sesame oil 1 ml egg liquid 10 ml corn starch 10 g ginger powder to taste
Practice 1. Prepare ingredients: beef cut (washed and refrigerated in advance), green onions, parsley, green peppers, etc.;
2. Slice the beef and marinate in oil, salt, soy sauce, egg mixture, corn starch and ginger powder for 3 minutes;
3. Heat the pan, pour the oil, the oil temperature should be high, pour in the beef and stir-fry, keep stir-frying, eight ripe to start the pot
4. Wash the green peppers in advance, remove the seeds, cut into pieces, sauté the beef pot, and fry the green peppers;
5. Add the green onion and parsley to stir-fry;
6. Stir-fried beef slices are also added;
7. Release raw soy sauce, salt, sesame oil and stir-fry evenly. Sesame oil is very important Oh, seasoning, fragrant hemp.
8. Delicious out of the pan
Ravioli in sauce
Ingredients Pork tenderloin, corn kernels, chicken feathers, wonton skin, shrimp, eggs, salt, balsamic vinegar, oyster sauce, minced garlic, soy sauce, sesame paste, cooked white sesame seeds
Directions: 1. Remove the head, tail, shrimp line, peel off the shrimp shell.
2. Cut the pork tenderloin into small pieces.
3. Put the shrimp and the cut pork tenderloin in the onion and ginger water and soak for 10 minutes to remove the fish.
4. Mince the soaked shrimp and chop the pork tenderloin into a puree.
5. Add an appropriate amount of water to the pot, after the water is boiled, pour in the chicken feathers and corn kernels, blanch the water for 3 minutes.
6. Mince the corn kernels after blanching the water and cut the chicken feathers into small pieces for later.
7. Pour in a bowl chopped corn, shrimp puree, minced pork, salt and eggs, and stir well with chopsticks.
8. Take a piece of wonton skin and put it in the palm of your hand, scoop a spoonful of stirred meat filling, put it on the wonton skin, and wrap it in the shape of a yuanbao.
9. Add an appropriate amount of water to the pot, after the water is boiled, add the wontons, cook for 5 minutes, after cooking, put the wontons into a bowl and add the chicken feather leaves.
10. Take another bowl, pour in tahini, soy sauce, minced garlic, balsamic vinegar, oyster sauce, cooked white sesame seeds, stir well.
11. Finally, use a spoon to pour the prepared sauce over the ravioli and stir well.
Eggplant with garlic sauce
Ingredients: Salt 3 eggs 3 minced garlic millet pepper appropriate amount Watercress sauce appropriate amount Soy sauce appropriate amount Chicken essence appropriate amount Green onion appropriate amount
1: 2 eggplants, shave off the skin, cut into eggplant strips, put into a basin, add the appropriate amount of water and salt, wet the eggplant and fish out the filtered water. Sprinkle in an appropriate amount of corn starch, mix well and shake off excess corn starch.
2: Knock 3 eggs into a bowl and beat well with chopsticks
3: Add the appropriate amount of oil without turning on the heat, fill the eggplant with egg liquid, put it into the pot in turn and then turn on the heat. After the bottom egg liquid hardens, it is constantly turned over, and the four sides are fried yellow. When there are more eggplants, fry the eggplant in two pots.
4: Leave the bottom oil in the pot, add the minced garlic, millet pepper ring and watercress sauce and stir-fry together. Sauté the eggplant, add the appropriate amount of broth, salt and soy sauce, cover the pot, simmer on high heat for 2 minutes, then open the lid and collect the juice on high heat. The soup is suitable, add the right amount of chicken essence and green onions, stir-fry evenly, delicious and ready
Steamed lion's head
Ingredients: pork belly, lotus root, green onion, ginger
Preparation steps:
1: Remove the fat meat, cut into small cubes, peel the lotus root and cut into small cubes.
2: Cut the lean meat into small cubes and chop into finer minced meat. (About 7 points for satisfaction)
3: Add the chopped lotus root and chop until it is basically fused with the meat.
4: Add the chopped fatty meat and chop until the three are fully fused.
5: Put the minced meat into a deep basin, add salt, soy sauce, cooking wine, sugar, ginger, and white onion, and stir well in the same direction.
6. Slowly add water starch, stir in the same direction while adding, and continue to stir for about 5 minutes after adding.
7. Make meatballs the size of ping-pong balls in turn.
8: Put it into a dish smeared with a thin layer of oil after doing it, and the middle is slightly separated.
9: Steam in a pot of boiling water for about 10 minutes. (Do not pour out the original soup, sprinkle with green onions and eat)
Stir-fried okra with pork
Ingredients: 100 grams of plum blossom meat, 200 grams of okra, 2 peppers, a little ginger shredded, salt to taste, 2 teaspoons of light soy sauce, a few drops of dark soy sauce, a little starch, a little sugar
Method 1: Slice the plum blossom meat, then add starch, soy sauce, dark soy sauce and sugar, grasp and marinate for 10 minutes.
2: Cut okra diagonally into thin slices and green peppers into small particles
3: Heat the oil in a hot pan, pour in the plum blossom meat and stir-fry for about 3 minutes on high heat, then it can be served.
4: Heat the pan with cold oil, add shredded ginger and fry, then add okra and stir-fry until it changes color.
5: Add the sautéed plum blossom meat, salt and chicken essence, and continue to stir-fry for 1 minute
Fried tofu with black pepper
Ingredients: Tofu, carrot, onion, green pepper, shiitake mushrooms, ham, tomato sauce, oyster sauce, salt, chicken essence, black pepper
Directions: 1. Soak the mushrooms softly, and cut the ham, onion, green pepper and carrot into cubes and set aside.
2. Wash the tofu, cut into thick slices, heat the oil in the pan, add the tofu and fry until golden brown on both sides.
3. Pour out all the oil of the fried tofu, mix a spoonful of tomato sauce with a spoonful of oyster sauce, and sauté over low heat.
4. Add onion, shiitake mushrooms, ham and diced carrots and sauté, add water, add salt and black pepper and bring to a boil.
5. Add the tofu, bring to a boil over high heat, simmer for three minutes and serve.
6. The remaining soup, add water starch to outline, add green pepper and fry until it is broken, put some chicken essence, sesame oil Titian, pour on the tofu can be.
Huai Berry honey date stew lean broth
Lean meat; Huaishan slices; goji berries; dates; shallots; ginger;
Step 1 Prepare the materials.
2 lean meat washed, cut into short and thick strips; boil water in a pot, boil the water into the lean meat, blanch until the lean meat changes color; fish out the lean meat, rinse off the foam with water; peel and slice the ginger, cut the green onion into sections;
3 Put the lean meat into the soup pot; add the washed Huaishan slices and dates; add the shallots and ginger slices; add enough water (about 800ml); after boiling over medium heat, turn the heat to a low heat for about 2 and a half hours, add the goji berries, continue to simmer for half an hour; add a little salt to taste before coming out of the pot.
Oyster sauce tender tofu
Ingredients: 1 piece of tofu, 1 piece of garlic, 25ml of oyster sauce, 10ml of braised soy sauce, 30-50ml of water, 1 egg, a little green onion
Directions: 1. Prepare a piece of tofu combined with old and tender.
2. Beat an egg with a slightly larger container, and the actual amount of half an egg is enough! After the eggs are beaten, put in the tofu slices in turn, shake them a few times and stick them all together.
3. Prepare the seasonings: 25 g oyster sauce, 10 g braised soy sauce, add more than double the amount of water and stir until even.
4. Place one by one in the pan and fry over low heat.
5. Fry them all, pour in the ingredients mixed in advance, add the green onion, put the garlic foam in after collecting the juice.
Stir-fried cabbage with shrimp
Ingredients: 250 grams of shrimp, 300 grams of cabbage, 2 coriander, 20 grams of green onion, 20 grams of ginger, 30 ml of cooking oil, 3 g of salt, 5 g of white sugar, 10 ml of cooking wine, 10 ml of light soy sauce
1. Preparation of ingredients
2. Cut the shrimp along the back and remove the shrimp line
3. Wash and cut the cabbage into large pieces, cut the parsley into long pieces, chop the green onion and ginger and set aside
4. Adjust the Fangtai stove to 7 sections of heat, heat the oil in a hot pan, and sauté the minced green onion and ginger until fragrant
5. Pour in the shrimp, stir-fry until fragrant, add cooking wine and stir-fry
6. Stir-fry the cabbage together
7. The cabbage is slightly soft, add salt, sugar and soy sauce to taste
8. Sauté until the cabbage is broken, and then serve
9. Sprinkle with cilantro segments and serve
Steamed scallops with garlic vermicelli
Ingredients: 6 scallops, 1 vermicelli, 10 cloves of garlic, 20 g of oil, 3 g of chicken essence, 5 g of steamed fish sauce, 5 g of soy sauce, a pinch of shallots
Directions: 1. Ingredients: 6 scallops, a handful of vermicelli, 10 cloves of garlic, 20 grams of oil, 3 grams of chicken essence, 5 grams of steamed fish sauce, 5 grams of soy sauce, a little green onion; TIPS: among which flavored chicken essence or soy sauce, etc., you can increase or decrease according to your own taste.
2. Wash the scallops, remove the black sandbags, wash the sand thoroughly; put the vermicelli in a bowl and soak the hair with water; if the vermicelli is very hard and difficult to cook, you can cook the vermicelli, drain the water thoroughly, and cut it into small pieces with scissors for later.
3. Make garlic oil: after wrapping the garlic, wash it and rub it into minced garlic; pour 20 grams of oil into the pot, heat the oil on the fire; pour the oil in three times, pour about 1/3 of the hot oil each time, then stir the garlic oil thoroughly, repeat the above steps until all the hot oil is poured into the bowl; stir the garlic oil until the garlic oil temperature drops to the point where you can touch the bowl with your hands and no longer burn your hands; at this time, after adding chicken essence, thoroughly stir evenly.
4. Garlic oil is ready, the garlic oil at this time should be slightly yellow-green; take another container, pour in the steamed fish soy sauce; then pour in the soy sauce, I prefer Lee Kum Kee's soy sauce taste; stir well with a spoon; drain the washed scallops and put them on the plate, and dot a small spoon of garlic oil on each scallop; point a small spoonful of garlic oil, do not put all the garlic oil on it. The remaining garlic oil is poured on the top layer after the last one comes out of the pan.
5. Put the drained vermicelli on top of each scallop; after the water is boiled, steam on high heat for 6-8 minutes; after the scallops are steamed out of the pot, drizzle a little of the seasoning from step 13 on each scallop; finally pour the remaining garlic oil on top of each scallop; finally sprinkle with shallots to decorate and finish.
Dry pot spicy cabbage
Ingredients: 400g of Chinese cabbage, 100g of pork belly, appropriate amount of green onion, 20g of red pepper, 30g of green pepper, 20ml of dark soy sauce, 15g of oyster sauce, 2g of sugar, appropriate amount of salt, 10ml of rice wine, a little chicken essence
Directions: 1) Prepare all the ingredients
2) Wash and cut the pork belly into thin slices, green and red peppers into rings, and finely chop the green onion
3) In a wok, pour oil into the chives and red peppers
4) Pour in the pork belly and stir-fry
5) Sauté until the pork belly is slightly yellowish
6) Add green chili peppers and sauté until fragrant
7) Drizzle with rice wine and stir-fry until fragrant
8) Add the old drawer
9) Add oyster sauce
10) Sauté until the pork belly is colored
11) Stir-fry the sliced Chinese cabbage
12) Add a little salt
13) Add sugar and continue stir-frying
14) The cabbage becomes soft and drizzle into a little chicken essence and stir-fry evenly
15) Put the cabbage in a dry pot and eat it while heating
Pickled pepper chicken gizzards
Ingredients: chicken gizzard, wild pepper, pickled pepper, green onion, oil, salt, ginger slices, green pepper;
Method 1. Slice the chicken gizzard with a knife and cross the slices of chicken gizzard, cut it and marinate it with cooking wine white pepper for a while, then cook in boiling water until it changes color and then fish it out immediately. Cut wild peppers, pickled peppers, green onions into small pieces, sliced ginger, and green peppers.
2. Heat the oil in a hot pot, add green onion, wild pepper, pickled pepper, ginger slices and stir-fry on high heat, try to fry as much as possible to force out the taste inside the pickled pepper,
3. Pour green peppers into the pot and stir-fry for 30 seconds, add the watered chicken gizzards over high heat! Be sure to stir-fry over high heat, then add chicken essence and soy sauce to taste and fish out.
Miyaho tofu
Required ingredients: 1 piece of northern tofu, 1 green onion, 1 cucumber, a little peppercorns, a suitable amount of dried pepper, a moderate amount of Pixian bean paste, a moderate amount of ginger slices and garlic slices, and a suitable amount of cooking oil
Tonic bowl sauce: 1 g salt, 2 tbsp soy sauce, 3 tbsp vinegar, 4 tbsp sugar, 5 tbsp water, 3 tbsp corn starch
Directions:1. Prepare the ingredients. Cut the tofu into small cubes of about 2 cm, cut the shallots into small pieces, cut the cucumber into cubes, and cut the dried peppers into small pieces.
2. Put the appropriate amount of cooking oil in the pan, the oil temperature is about 60% hot, add the chopped tofu, fry over medium-low heat until golden brown.
3. Make the sauce. Put 1 gram of salt, 2 spoonfuls of soy sauce, 3 spoonfuls of vinegar, 4 spoonfuls of sugar, 5 spoons of water, 3 spoons of corn starch in a bowl and mix into juice.
4. Put an appropriate amount of cooking oil in the pot, add the chili pepper and peppercorns to stir-fry the aroma, add the onion, ginger and garlic slices and sauté to bring out the aroma. Then add Pixian bean paste and fry out the oil.
5. Sauté the fried tofu cubes and diced cucumbers. Pour in the mixed bowl and stir-fry well.
Dried tomato tofu
Ingredients: Dried white tofu, tomato (tomato), green pepper
Directions: 1: Dry clean white tofu, cut into slices, tomatoes and green peppers into pieces.
2: Heat the oil, sauté the ginger shreds, add dried white tofu, fry until both sides are golden brown, then add green peppers, add a little water and stir-fry, and finally add tomatoes, add salt and mushroom essence to taste, you can get out of the pot.
Purple potato pie
Ingredients: purple potato, flour, sugar, oil
Directions:1. After steaming the slices of purple potatoes in a pot, mash them into purple potato purees with a spoon. Sprinkle with sugar and stir well.
2. Add the warm water to the flour, stir with chopsticks to form a dough, and form a dough. Cover the dough with plastic wrap and serve for about 20 minutes
3. Sprinkle the flour on the board and knead the dough evenly
4. Divide into small doughs of good size, take one of them, roll out to make a round crust, and add purple potato puree filling in the center of the dough. Wrap, seal, and gently press into a cake by hand.
5. Heat the pan with a little oil, put the cake on low heat and fry for 2 minutes, then turn over and fry for 2 minutes, because the filling is cooked, so just need to fry the dough.
Fried yam with Dutch beans
Ingredients: 250 grams of dutch beans, 250 grams of yam, appropriate amount of fungus, appropriate amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch
Method 1. The fungus is soaked in warm water in advance, soaked for 3-4 hours, soaked until the fungus becomes soft, and its crystal clear shape is restored to be foamed, and then the fungus is torn into small flowers.
2. Wash the hollandaise beans and select the silk at both ends, scrape off the outer skin of the yam, wash and cut into diamond-shaped pieces.
3. Add water to the pot to boil, add a little salt, add Dutch bean blanched water, blanch the Dutch beans until the color becomes darker, cook thoroughly, add salt when blanching, you can make the dutch beans more emerald green.
4. Fish out, put in cold water to cool, fish out the drainage water, set aside, blanch the water and put it in cold water to cool, you can keep the dutch beans crisp and tender.
5. Bring the water to a boil, blanch the fungus and yam for 1 minute, remove and drain.
6. Heat the pot with oil, add minced garlic and sauté over low heat, sauté the minced garlic to make the garlic aroma, do not fry.
7. Stir-fry the Dutch beans evenly, then add the fungus and yam, salt, chicken essence, stir-fry evenly on high heat, pour in a little water starch to hook the thin mustard, stir-fry a few times on high heat, turn off the heat, and put out the plate.
Stir-fry greens
Ingredients: green vegetables, bean skin, green onion, ginger and garlic, salt, monosodium glutamate, dried chili
1: Wash the green vegetables, cut too long from the middle with a knife; cut the bean skin into diamond shapes; cut the dried pepper into segments
2: Add an appropriate amount of oil to the pot, add green onion, ginger, garlic and dried chili pepper and stir-fry until fragrant
3: Add the green vegetables and stir-fry until the greens are soft, then add the bean skin and continue to stir-fry
4: Stir-fry the appropriate amount of salt and MSG to enjoy
Scrambled eggs with zucchini
Ingredients: zucchini; Eggs; Chop the peppers; Salt; Chicken essence; Vegetable oils;
Practice 4. One spare zucchini. Chop one serving of chili peppers and set aside. Prepare three eggs.
2. Wash the zucchini, cut the skin, if tender, omit the inner gourd and cut into thin slices, and beat the eggs into a bowl.
3. Remove the eggs and set aside. Add a little oil to the pan and heat. Pour the broken eggs into the pan and stir-fry. When egg 7 is ripe and not solidified, it is ready to use.
4. Put the oil in a pot, pour in the zucchini slices, add the minced chili peppers and salt. Stir-fry quickly, boil the eggs, stir-fry until the eggs are cooked, add a little chicken essence to taste and turn off the heat.
Kimchi shrimp
Ingredients: shrimp, Korean spicy cabbage, salt, cooking wine, pepper, egg whites, corn starch;
1. Remove the head, shell and intestines, wash and drain the shrimp, add 1/2 teaspoon salt, 1 teaspoon cooking wine, 1/4 teaspoon pepper, 1 teaspoon egg white, 1 teaspoon corn starch, pinch evenly, put it in the refrigerator for half an hour, add 1 spoonful of cooking oil before cooking well, and mix well;
2. Change the Korean spicy cabbage to an inch segment; heat the oil pot to 40% or 50%, stir-fry the shrimp and serve it; sauté the kimchi for 1 to 2 minutes, add the shrimp and stir-fry evenly; spray the incense out of the pot;
Sauté the celery dried
Ingredients: celery, dried, soy sauce, garlic, salt
1: Remove the old leaves from the celery, tear the stems and cut them into sections for later, rinse with fragrant dry water and cut them into strips for later
2, pour oil into the hot pot, stir-fry the minced garlic first, stir-fry the celery on high heat, then add the dried incense to continue stir-frying on high heat, and put salt when out of the pot to taste
Noble concubine chicken wings
1, preparation, sugar, salt, cooking wine, red wine, green onion and ginger, soy sauce, chicken wings;
2、Cut the green onion and ginger into strips and set aside;
3. Cut open the chicken wings;
4. Put the chicken wings into the pot and add salt;
5. Add cooking wine to marinate for half an hour and set aside;
6, put a little oil in the pot, fry the chicken wings in the oil, sauté the surface of the stir-fry slightly yellow and fish out for later;
7, leave a little bottom oil sautéed chives ginger shredded;
8: Add chicken wing pieces and stir-fry well;
9. Add soy sauce and sugar and stir-fry well;
10、 Pour in red wine and foam over chicken wings;
11: Cover and simmer for 5 minutes.
Tomato oxtail soup
Ingredients: 500g oxtail, 4 tomatoes, 1 onion, 1 large potato, mushrooms, tomato sauce, salt
1. Wash the oxtail and soak it several times to soak the blood inside. Then drain the water; cut the onion into cubes;
2. Non-stick pan without oil, heat the pan to fry the oxtail, fry until the color changes and turns white, then put the onion in and continue to fry until the onion changes color slightly brown, heating water without ingredients;
3. Start stewing with a pressure cooker beef stall, and use a casserole or rice cooker without a pressure cooker, but it takes about 1.5 hours. In the gap of the goulash we began to deal with other ingredients, tomatoes cut into pieces, potatoes peeled and cut into hob pieces, mushrooms broken in half (I did not buy mushrooms with apricot abalone mushrooms);
4. After the oxtail stew is good, open the lid, skim off the upper layer of oil slick, put the tomatoes, potatoes, mushrooms into it, and then put some tomato sauce into it, cover the pot lid to choose the beef stall to continue to stuffy; when out of the pot, add the right amount of salt into it, sprinkle with green onions and coriander to eat
Oyster sauce stewed pumpkin
Ingredients: 250 g old pumpkin, 1 tbsp sea oyster sauce, 1 pinch of fine salt (1/8 tsp), 1 tbsp salad oil, 4 cloves of garlic.
1. Cut off the thick skin of the surface of the old pumpkin, then cut into 2CM cubes, peel and chop the garlic into a minced
2. Place the pumpkin chunks and minced garlic in a microwave glass bowl, add oyster sauce, salt and salad oil and mix well
3. Cover the glass bowl and set the flame on high heat for 5 minutes. (Failure to cover will cause water loss)
Chicken thighs roast potatoes
Ingredients: 2 chicken thighs, 2 potatoes, oil and salt to taste, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 10 peppercorns, 1 large ingredient, 1 tablespoon cooking wine, 1 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce
Directions: 1. Clean up the bought chicken thighs, peel and wash the potatoes.
2. Cut the chicken thighs into pieces with a knife, cut the potatoes into hob pieces, and wash the starch in water so that the potatoes will not oxidize and turn black.
3. Add water to the pot, blanch the chicken nuggets in cold water, boil the water for 4-5 minutes, skim off the foam, fish out the chicken nuggets and set aside.
4. Heat the pot with oil, add green onion, ginger slices, garlic grains, peppercorns, stir-fry until fragrant, stir-fry chicken nuggets evenly.
5. Drizzle with braised soy sauce, soy sauce, cooking wine, stir-fry the chicken nuggets to color, add boiling water, before the chicken nuggets, bring to a boil over high heat, turn to low heat and cook for 15 minutes.
6. After the time, add potato cubes, add the right amount of salt, continue to burn into the flavor, when there is a little soup left, collect the juice on high heat, turn off the heat, and put it on the plate.
Dry pot octopus
Ingredients: 500 grams of chilled octopus, 50 grams of garlic cloves, 30 grams of pepper segments, 20 grams of garlic seedlings, 5 grams of ginger shredded.
Seasoning: homemade dry pot sauce, chicken essence, monosodium glutamate, sesame oil, green onion oil, salad oil each appropriate amount
Method: 1, the chilled octopus thawed and cleaned, first put into the pot of boiling water to make water, fish out and then put into the 60% hot oil pot into the oil, out of the pot and set aside.
2, put a little green onion oil into the pot, first fry the garlic cloves and ginger shreds, then add the homemade dry pot sauce and fry for 1 minute, then put the two thorn pepper segments and octopus into it to continue stir-frying, during which salt, chicken essence and MSG, before the pot under the garlic seedlings and drizzled with sesame oil, stir-fry evenly and then put the pot into the pot, that is.
Thick egg roll with green onions
Recipe 1. Beat three eggs. Add salt, green onions and sesame seeds and beat into egg mixture.
2. Spread a little oil in the pan and spread out a little egg mixture evenly. Slightly solidified and rolled to one side.
3. Put a little oil on the brush and spread in the egg mixture
4. Roll up to the other side and repeat this several times until the egg mixture is spread out, during which time you can sprinkle the ham
5. Cool down slightly and cut into sections.
Fried bean sprouts with kelp
Ingredients: mung bean sprouts 200g kelp 200g, salt and vinegar, soy sauce and oil
1, the required raw materials, kelp, mung bean sprouts
2. Wash the kelp
3: Wash the mung bean sprouts
4: Put oil in a pan and sauté with kelp and sauté for 1 minute
5: Add mung bean sprouts and sauté together
6. Put in the right amount
7: Add an appropriate amount of salt
8: Add an appropriate amount of sugar
9: Add an appropriate amount of soy sauce
10: Add the appropriate amount of vinegar and stir-fry evenly
Sweet cornflakes
Use ingredients corn flakes; sugar; light oil with a light taste
To do this, pour a little oil into the pan and stir-fry the cornflakes when the oil is hot
After the cornflakes turn golden brown, add sugar according to your preference
Wait for the sugar to wrap in the cornflakes and stir-fry a few times.
Out of the pot! Filter the oil clean and you can eat it.
Onion back to the pot meat
Ingredients: pork belly, onion, green pepper, oil, Pixian bean paste, salt, soy sauce, sugar
Directions: 1: Wash the pork belly, boil the meat in water until 6 mature, slice. Put less oil, do not put it, put the cut meat slices in the pan and fry, fry until the oil in the meat comes out, dial to the side of the pot
2: Stir-fry the bean paste and mix with the sliced meat. Then add salt, soy sauce, sugar, and finally put the onion and green pepper into it, pay attention to the raw pot, do not fry for a long time, the green pepper is quiet and turquoise, the onion is crisp and tender.
Scrambled eggs with green peppers
Ingredients: green pepper, egg, green onion, balsamic vinegar, monosodium glutamate, salt, etc.
1. First wash the green peppers with water, remove the seeds and cut them into thin strips. Beat the eggs in a bowl and spread them out with chopsticks. Heat the oil in a pan, pour in the egg juice and sauté to pour out
2. Pour the remaining oil into the pot, heat it, put in the green onion pot, with the green pepper shreds, add refined salt and fry, when you see the green pepper strips emerald green, put in the scrambled eggs, MONOS glutamate, stir-fry evenly, cook with balsamic vinegar, you can get out of the pot.
Lotus root pills
Ingredients: 500g pork, 1 lotus root, 1 egg, 1 tsp white pepper, 1 tbsp oyster sauce, 1 tbsp minced ginger, salt to taste
1: Stir the pork stuffing clockwise with an appropriate amount of water and eggs
2: Add pepper and stir well
3: Add oyster sauce and stir well
4: Add the minced lotus root ginger cut into small cubes and stir well, the meatballs are very viscous
5: Take some minced meat by hand and roll it into a round ball
6: Put the balls on a plate, put them in a steamer, steam for about 20 minutes after steaming
Back pot sausages
Ingredients: 2 spicy sausages, 4 garlic sprouts, dried chili peppers, peppercorns, rapeseed oil, 2 garlic, salt, sugar.
1: Steam the whole spicy sausage into the pot for 20 minutes, let it cool and slice.
2: Pat the garlic seedlings loosely, cut them diagonally into segments, and slice the garlic.
3, cooked rapeseed oil in a hot pot, after heating, then fry the dried pepper, garlic slices and peppercorns to make the aroma, and then add the sausage and stir-fry;
4: Finally, add the garlic sprouts, add salt and sugar to taste, stir-fry evenly and then come out of the pot.
Braised tofu skin
1. Pour water into the pot and bring to a boil, put it into the tofu skin, blanch it for a while, remove the cold water and drain the water;
2. Cut the tofu skin into squares and set aside;
3. Put the pork rib soup in a pot and add a little cold water to a boil;
4. In June, add fresh soy sauce, cooking wine, sugar, sesame oil and large ingredients;
5. Add the tofu skin, cook and season, drain;
6. After cooling, place on a plate and sprinkle with green onions to serve.
Eggplant chunks
Ingredients: Dragon carp, tomato, tomato paste, shallots, olive oil, salt, corn starch, freshly ground black pepper, sugar, ginger shreds
Directions: 1. After thawing the dragon carp, wipe the water dry with kitchen paper, cut into pieces, add the appropriate amount of olive oil, a small amount of black pepper, ginger and marinate for 15 minutes.
2. Cut the cross on top of the tomato with a knife, blanch it in boiling water, peel and cut into small pieces for later.
3. Boil the water, add the marinated fish pieces and blanch them, then remove them for later.
4. Heat the pan and pour in the appropriate amount of oil, add the cut tomatoes, and stir-fry continuously over medium heat.
5. After the tomatoes are sautéed, add two spoonfuls of tomato sauce and stir-fry evenly.
6. Add a small half bowl of water, after the water is boiled, add the cooked dragon fish cubes and cook for 2 minutes.
7. Add water starch, bring to a boil over high heat, cook until the soup is thick, then add salt and sugar to taste.
Grilled chicken thighs with shiitake mushrooms
Ingredients: 1 chicken thigh, n dried shiitake mushrooms, 1/2 carrot, dried chili pepper, 2 fragrant leaves, 3 star anise, green onion, ginger and garlic at will;
1. Shiitake mushrooms are soaked softly, retain the water, draw a cross on top of the mushrooms; the chicken thighs are washed and chopped into pieces (this is nonsense), and blanched in boiling water. (Actually, it's nothing);
2. Put oil in the pot, burn until 70% hot, put dried chili peppers, fragrant leaves, star anise, onion, ginger and garlic (remember to slice Oh) stir-fry the aroma and put in the chicken nuggets, stir-fry, put a little soy sauce, add some cooking wine, salt, stir-fry ah stir-fry... Put shiitake mushrooms, radish (shape to see if you like it), stir-fry and stir-fry...
3. Pour in the water of the shiitake mushrooms, you can also add some broth (if you have any), before the chicken nuggets. Bring to a boil over high heat, simmer for about 20 minutes until the soup is almost dry, stir-fry a few more times, put the green onion and out of the pot
Tamales
Ingredients: pork belly, potatoes, cooking wine, dark soy sauce, soy sauce, pepper, green onion, steamed rice noodles
Method: 1, pork belly cut into thin slices, add cooking wine, soy sauce, soy sauce, a little pepper mix well and marinate for four hours;
2: Add steamed meat and rice noodles to the marinated meat slices, pour a large spoonful of broth and mix well again;
3. Peel and wash the potatoes and cut into thick slices;
4, the bottom of the steamer basket pad steamer paper, first lay a layer of potatoes, and then put the pork belly processed in step 3;
5: Steam in a pot, heat until the water boils, turn to medium-low heat for 30 minutes and sprinkle green onion.
Spiced pig's trotters
With the ingredients pig's trotter fragrant leaf star anise cinnamon grass fruit pepper rock sugar soy sauce yellow wine salt ginger garlic clove shallot
The method is to split the pig's trotters from the middle after washing, scrape off the floating skin after boiling water, and then pluck the remaining hairs again to wash and wash;
Add enough water to another pot, add pig's trotters, ginger, garlic cloves, fragrant leaves, star anise, peppercorns, cinnamon and grass fruits, pour in rice wine and bring to a boil over high heat;
After boiling, then pour in soy sauce and boil again, turn to low heat and simmer for 2 hours, then add rock sugar and salt to continue simmering for half an hour, then turn to high heat and slowly collect the juice and then start cooking.
Raw fried dumplings
Ingredients: 50 grams of dumpling skin, 150 grams of pork (lean), 2 tablespoons of vegetable oil, 1 tablespoon of cooking wine, 3 tablespoons of water, 1/2 tablespoon of salt, 1 handful of chives, a little white sesame seeds.
Directions: 1. Prepare the ingredients
2. Mince the lean pork into minced meat, then add salt and cooking wine, and grasp well with your hands.
3. Add two to three tablespoons of water, then use chopsticks to stir smoothly until the lean meat absorbs the water, and then stir in the same way until the meat is gelatinous.
4. Place the dumpling skin on the board, sprinkle some flour, and then use the rolling stick to roll the thin dot.
5. Then put the meat filling into the dumpling skin, fold it in half by hand, and wrap the other dumpling skins accordingly.
6. Preheat the Liren electric cake bell.
7. Pour the appropriate amount of vegetable oil on the bottom layer and brush well.
8. Select the "Pancake" function, medium heat, and put the wrapped bun on it.
9. In the process of frying, you can add some water appropriately, which is easier to fry.
10. When it is almost fried until the bottom of the bag turns golden brown, you can sprinkle with green onions and white sesame seeds.