#Current affairs hot headlines say #Hello everyone! Welcome to my food self-media, I am Splendid V Shandong, a creator focusing on food creation. My slogan is "Focus on food, make life more delicious", and today I will share with you a few home-cooked food recipes. These delicacies are very popular and are also a very common dish. We can make the most delicious meals every day using ordinary ingredients. I hope that today's food sharing can bring everyone happiness and satisfaction throughout the day.
Stir-fry okra
Ingredients: 300g okra, 150g lean meat, light soy sauce, garlic, chili, salt, cooking oil, flour
(1) Soak okra in lightly salted water for 15 minutes, add 1 spoonful of flour and knead okra to remove impurities on the surface of okra. Rinse well, cut off the peduncle and cut it into small pieces.
(2) Wash the lean meat and cut it into small pieces. Heat oil in a pan and stir-fry lean meat. After the lean meat changes color, add light soy sauce, minced garlic and chili pepper and stir-fry until you smell the aroma of chili pepper.
(3) Pour in okra and stir-fry for a while. Add some light soy sauce and salt to taste, stir-fry a few times and you will be out of the pot.
Coriander with beef
Ingredients: Beef tenderloin, coriander, millet pepper, garlic, thread pepper
1. Cut the beef into thin slices, wash and cut the coriander, cut the millet pepper and thread pepper into rings, peel and cut the garlic into minced garlic.
2. Add cooking wine, light soy sauce, dark soy sauce, sugar and salt to grasp the beef, add starch and knead, put a spoonful of oil and marinate for 20 minutes.
3. Boiling pot with water, when the water is boiled until small bubbles appear, blanch the beef until the water boils, the beef changes color and immediately fishes out, put minced garlic, sesame seeds and paprika in the beef, pour hot oil on it and stir well.
4. Pour in one spoonful each of oyster sauce, light soy sauce, balsamic vinegar and sugar, add chopped coriander, millet pepper and thread pepper, mix well to taste, and eat.
Stir-fried shiitake mushrooms with broccoli
Ingredients: broccoli, shiitake mushrooms, minced garlic, ground black pepper.
Practical process:
1. Cut the broccoli into small florets, clean them, then boil the water, after the water boils, put the broccoli and blanch for about three minutes, then take out and drain the water for later use.
2. Clean the shiitake mushrooms, then cut them into thin slices for later use, then heat the oil in a hot pan, after the oil is hot, add the minced garlic cut in advance and fry until fragrant, then pour in the shiitake mushrooms and stir-fry together.
3. After stir-frying soft shiitake mushrooms, add blanched broccoli and stir-fry together, add appropriate amount of salt, black pepper powder and light soy sauce to taste fresh, and then continue to stir-fry evenly into the taste, you can eat it out of the pan.
Goulash with potatoes
Ingredients: 500g beef, 300g potatoes, 100g carrot, 1 tomato, 30g onion, 1 spring onion, 1 dried chili pepper, 3g salt, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 3 tablespoons cooking wine
Method:
1. Cut the beef into small pieces on the board, peel the potatoes and cut into pieces, cut the carrots into pieces, cut the onion into fine strips, peel off the skin of the tomatoes, and cut into small pieces on the board.
2. Put potato cubes in a hot pan with hot oil, fry over high heat until the surface is browned, and then set aside.
3. Add garlic and ginger slices to the remaining oil in the pot and stir-fry over high heat to make it fragrant, add beef cubes to the pot and stir-fry over high heat.
4. After stir-frying until the surface of the beef is white, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce and 3 tablespoons of cooking wine to the pot, stir-fry the sauce and beef over high heat.
5. Add boiling water to the pot before the beef, boil the pot over high heat, put shredded onion and a dried pepper in the pot, turn to low heat and simmer for 25 minutes after boiling on high heat, put potato cubes, carrot cubes and tomatoes in the pot, add three grams of salt to boil over high heat, turn to low heat and continue to simmer for ten minutes.
6. Stir-fry evenly, sprinkle with a little chopped green onion, and then come out of the pan.
Chilled curd bamboo
Prepare curd bamboo, peanut rice, cucumber, fungus, garlic cloves, millet pepper, coriander, salt, chicken essence, sugar, light soy sauce, oyster sauce, rice vinegar, sesame oil, cooking oil.
1. Soak the curd bamboo and fungus with water in advance, wash them and set aside. Boil a pot of boiling water, add curd bamboo and fungus and cook for 2 minutes, remove the cool water, drain and set aside. Wash the cucumber, pat it loose with a knife, cut it into small pieces and set aside.
2. Finely chop the garlic cloves, cut the coriander into small pieces, cut the millet pepper into rings, put it in a bowl and pour hot oil into it, add salt, chicken essence, sugar, light soy sauce, oyster sauce, rice vinegar and sesame oil, stir well and set aside.
3. Put peanut rice in a cold pan with cold oil, stir-fry over low heat until cooked through, and let cool for later use. Put the curd bamboo, fungus, cucumber and peanut rice together, drizzle with the sauce, sprinkle with minced coriander, and mix well.
Sautéed shrimp with celery lilies
Ingredients: celery, fresh lilies, shrimp, goji berries, ginger
1. Peel the shell and head of the shrimp, wash the shrimp line, use shredded ginger, cooking wine and a little salt, grab and marinate for 10 minutes.
2. Break the lilies into pieces and wash, wash the celery and cut it into small pieces, soak the goji berries in water, put two spoons of light soy sauce, half a spoonful of starch and an appropriate amount of chicken essence and salt in a small bowl, add water and stir well into a sauce for later use.
3. Bring water to a boil in a pot, put salt and oil, pour in lilies and blanch for half a minute to remove the supercold water, and blanch celery for one minute. Add the shrimp to the oil pan and stir-fry until they change color.
4. Pour in lilies and celery, stir-fry for one minute, pour in the sauce, stir-fry well over high heat to collect the juice, sprinkle with goji berries and stir-fry and then take out of the pan.
Chicken stew with mushrooms
Prepare hazelnut mushrooms, chives, ginger, garlic, light soy sauce, dark soy sauce, oyster sauce, cooking wine, cooking oil, rock sugar, three yellow chicken, stewed meat spice packet.
1. Chop the three yellow chickens into small pieces, soak them in clean water for one hour, remove the blood water, and drain the water. Add water to a pot, add chicken nuggets, ginger slices, cooking wine, cook on high heat for 5 minutes, skim off the blood droplets, remove and drain.
2. Pour an appropriate amount of oil into the pot and heat it, pour in the chicken nuggets and stir-fry over low heat, wait until the chicken skin is browned, then put in a few rock sugars, stir-fry over low heat to caramelize the color, color the chicken pieces, add green onion, ginger slices and stewed meat spices and stir-fry to make it fragrant.
3. Put cooking wine, light soy sauce, old soy sauce, oyster sauce and stir-fry evenly, pour boiling water to pass the ingredients, soak the hazelnut mushrooms in water in advance, wash them and put them in a pot, boil over high heat and simmer for 1 hour, add an appropriate amount of salt after the chicken is cooked through, and you can get out of the pot after collecting the juice over high heat.
BBQ chicken wings
Ingredients: 6 chicken wings, onions
Seasoning: salt, sugar, ginger, white pepper, light soy sauce, cooking wine, oyster sauce, cumin powder, paprika, cooked white sesame seeds, vegetable oil
Production process:
1. Dry the chicken wings after cleaning, and use a knife to scratch twice to better taste.
2. Finely chop a little ginger, chop an appropriate amount of onion, the onion must be put, can not be omitted.
3: Put the chicken wings in a bowl, put ginger and onion, add a little white pepper, 1 tablespoon each of light soy sauce and cooking wine, 1/2 tablespoon oyster sauce, a little salt and sugar, and marinate for at least two hours, preferably overnight.
4. Heat a cast iron frying pan until warm, pour in a little vegetable oil, put in chicken wings and fry over low heat, don't be too hot and easy to fry on the surface, the inside is not cooked through.
5. Fry for about 10~12 minutes, the chicken wings are slightly scorched on both sides, and prick it with chopsticks to see if there is no blood inside, it is ripe.
6. Sprinkle with cumin powder, paprika and cooked white sesame seeds and fry for a short time.
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