#RecordMy 2023#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.
Soybean corn stir-fried beef
Ingredients: beef, cucumber, corn, minced garlic, ground black pepper.
Practical process:
1. Clean the beef, then cut it into small pieces, put it in a large bowl for later use, then add an appropriate amount of black pepper, cornstarch, light soy sauce, oyster sauce, and peanut oil, then grab and mix well, marinate for 20 minutes.
2. Scrub the cucumber with salt and cornstarch, then cut it into diced cucumbers for later use, then prepare the corn kernels, then start the pan and boil the oil, after the oil is hot, put the marinated beef into the heat and stir-fry, stir-fry until the beef changes color, and then put it out for later use.
3. Cut the minced garlic, then heat the oil in a hot pan, after the oil is hot, add the minced garlic and fry until fragrant, then pour in diced cucumber and corn kernels and stir-fry together, then add an appropriate amount of salt to taste, and continue to stir-fry until broken.
4. Finally, add the stir-fried beef and stir-fry together, then add a little light soy sauce to extract the freshness, continue to stir-fry and taste evenly, and then you can eat it out of the pan.
Foulah fritters
《Ingredients List》2 fresh loofahs, 2 fried sticks, green onion, ginger and garlic, salt, chicken powder
(1) Cut off both ends of the loofah first, then peel and wash the hob and cut into pieces
(2) Tear 2 fried fritters from the middle, cut into small pieces, and cut some minced garlic and chopped green onion for later use
(3) The fried fritters in this step are selected according to your preferences, and those who like to eat crispy ones should be fried, on the contrary, those who like to be soft can ignore this step
When frying, the oil temperature rises to about 6-7 to heat into the fried sticks, and the re-frying time does not take too long, and it can be fished out with a slight discoloration
(4) Leave the bottom oil in the pot, put green onions, ginger and garlic together to burst the aroma, then put the loofah and stir-fry evenly, then add a drop of salt, appropriate amount of chicken powder and oyster sauce to taste, and then drizzle a spoonful of water along the side of the pot, turn to high heat and cook until the loofah is fully flavored
5) When the soup is almost collected, pour in the fritters and stir-fry quickly, and finally the soup in the pot is dried and out of the pot
Loofah egg soup
Ingredients: 1 loofah, 1 egg, a small amount of chives.
Method:
(1) Peel off the skin of the loofah, wash and cut into diamond-shaped pieces, wash and chop the chives into finely chopped.
(2) Pour cooking oil into the pot, heat the oil into the loofah, stir-fry the juice, and add boiling water.
(3) Beat an egg liquid into the bowl, stir well, pour in the loofah soup, add salt to boil on top, and sprinkle with chopped green onion.
Hot and sour lotus petals
【Ingredients】: 1 lotus root, 2 pickled peppers, 3 dried chilies, 1 green pepper, 1 garlic, 1 salt, 1 soy sauce.
【How to make hot and sour lotus silk】
First: peel, wash, cut the lotus root slices into fine strips and set aside.
Second: chop the pickled pepper and garlic seeds, chop the dried red pepper, and chop the washed green pepper and set aside.
Step 3: Pour a little oil into the pot, and when it is five minutes hot, put the minced garlic and dried chili pepper in it, put the lotus root in, and stir-fry over low heat for about one minute until the lotus root is broken.
Step 4: Then add salt, soy sauce, pickled pepper, green pepper, all to it, stir-fry for half a minute, and you can serve.
Tomato tofu egg soup
Ingredients: 1 tofu, 1 tomato, 2 eggs, green onion, ginger (to taste)
1. Cut the tofu into small cubes, peel the tomato and cut into small pieces, dice the green onion and ginger. Whisk the eggs.
2. Heat a pan with oil, add minced ginger and stir-fry until fragrant, add tomatoes, add 2 spoons of salt, stir-fry until the tomatoes are juiced, add water and boil, add diced tofu and cook for 5 minutes.
3. Pour in water starch to thicken. Boiling tomato soup and adding some water starch can increase the consistency of the soup, taste thick and soft, and taste more refreshing. (Water starch: 1/2 spoonful cornstarch: 3 scoops water)
4. After the water in the pot boils, slowly pour the egg liquid along the edge of the pot, add pepper, sprinkle with chopped green onion, and start the pot.
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.
Stir-fried shiitake mushrooms and carrots with curd bamboo
Ingredients: curd bamboo, shiitake mushrooms, carrots
Seasoning: salt, light soy sauce, vegetable oil, garlic
Production process:
1. Soak the curd bamboo with cold water and a little edible salt in advance, generally more than 2 hours, adding a little salt will be more tough.
2: Cut the curd bamboo into small pieces, peel and cut the carrot into thin slices, remove the stem of the shiitake mushroom and cut into thick slices.
3. Bring water to a boil in a pot, blanch shiitake mushrooms for 1 minute and then take out.
4. Heat a wok, add vegetable oil, add minced garlic and fry until fragrant.
5. Add three ingredients and stir-fry evenly, add a little water and 1 teaspoon of salt, 1 tablespoon of light soy sauce, bring to a boil over high heat for a while, so that it can be more delicious.
6. Finally, see if the soup is completely absorbed and turn off the heat.
Kung Pao oyster mushroom
Ingredient:
1 oyster mushroom, 50g peanuts, green onion, ginger and garlic, 10 Sichuan peppercorns, 1 tsp sesame oil, 20g dried red pepper, 2 tbsp sugar, 1 tbsp vinegar, 1 tsp salt, 1 tsp starch, 500ml oil.
Method:
1. Wash and cut the oyster mushrooms into small cubes and coat with dry starch.
2. Fry the peanuts and let cool, change the green onion, ginger and garlic into a knife.
3. Pour the oil into a pot, heat it to about 180 degrees, fry the oyster mushrooms until they float, and take out the oil control.
4. Pour out the oil and leave a little base oil, pour the green onion, ginger and garlic fragrant, pour the mushrooms, pour in the juice made of seasonings and peanuts and quickly hang the juice out of the pot.
Stewed brisket with white radish
Prepare white radish, coriander, garlic cloves, salt, light soy sauce, dark soy sauce, beef brisket, ginger, star anise, green onions, cooking wine, cooking oil.
1. Cut the beef brisket into chunks, soak in clean water for 1 hour, wash it and then cook it in a pot under cold water, add ginger slices, green onion and cooking wine, cook on high heat for a few minutes, skim off the foam and take it out, rinse and set aside. Peel the white radish, wash it and cut it into chunks.
2. Boiling oil, add green onion, ginger, garlic, star anise, stir-fry until fragrant, pour in the beef brisket cubes and stir-fry over low heat for a while, fry the moisture color is golden, drizzle cooking wine, light soy sauce, old soy sauce and stir-fry to color, pour boiling water over the brisket, stir well, pour into the pressure cooker, and cook for 30 minutes.
3. Return the stewed beef brisket to the wok, add white radish cubes, add an appropriate amount of salt to taste, continue to simmer for 10 minutes, and then remove the juice from high heat, sprinkle with chopped green onions and minced coriander.
I am the author of the field of gastronomy Splendid V Shandong, if you like my article, welcome to follow me! Follow me, cook every day without getting lost, and update the food every day. What's your favorite dish? Welcome to leave a message to tell the editor, everyone in the comment area to tell us which of the most memorable foods you have eaten. If you don't know what to eat every day, welcome to follow me and share delicious food with everyone every day. Daily update articles, see you and do not disperse, welcome to forward, so that more people who love food can share together.