#Winter Life Check-in Season#
Welcome to my food self-media, I am Jinxiu V Shandong, a creator who focuses on food creation. My slogan is "Focus on Food, Make Life Delicious", and today I would like to share with you a few home-cooked food recipes. These delicacies are popular and are a few of the most common delicacies. We can make the most delicious meals every day using ordinary ingredients. I hope that today's food sharing will bring you happiness and satisfaction throughout the day.
Cola chicken wings
Ingredients: chicken wings, cola, ginger, chives.
Method: 1. Change the knives on both sides of the chicken wings, add ginger slices and cooking wine and blanch.
2. Heat the pan with oil, fry the chicken wings until golden brown on both sides, add light soy sauce, dark soy sauce, and ginger slices and stir-fry to color.
3. Pour in the cola and cover the chicken wings, simmer over medium-low heat for 15 minutes, reduce the juice on high heat, sprinkle with chopped green onions, and then put on a plate.
Yam pork ribs, corn and carrot soup
Ingredients: pork ribs, yams, corn, carrots, ginger, chives.
Method: 1. Wash the carrots and cut them into hob pieces, wash and blanch the pork ribs for later use, peel and wash the yam and cut it into sections, and cut the fresh corn into segments for later use.
2. Put the pork ribs into the pot, and at the same time add the carrots and ginger to the pot, add an appropriate amount of water, preferably without the ingredients.
3. Bring to a boil over high heat, simmer over low heat for 30~40 minutes, add corn in turn, and simmer yam for another 10 minutes.
4. Add salt and chicken essence to taste.
Stir-fried shiitake mushrooms with greens
Ingredients: 150 grams of shiitake mushrooms, 300 grams of green vegetables, appropriate amount of minced garlic, 1 tablespoon light soy sauce, a pinch of salt, appropriate amount of cooking oil
Steps:
1. Preparation: Wash and slice the shiitake mushrooms for later use. Wash the greens, cut them into palatable pieces, and prepare minced garlic for later use.
2. Shiitake mushroom preparation: Blanch the shiitake mushroom slices in a pot to soften them and then drain them for later use.
3. Cooking process: Pour an appropriate amount of cooking oil into a frying pan, heat to medium heat, add minced garlic and stir-fry until fragrant.
4. Add the shiitake mushrooms: Put the blanched shiitake mushroom slices into the pan and stir-fry until the shiitake mushrooms are tender.
5. Stir-fry the greens: Add the greens and stir-fry quickly until the greens are soft and the color is still bright green.
6. Seasoning: Add light soy sauce to taste, salt to taste, stir-fry quickly.
7. Remove from the pot: After the vegetables are cooked, they can be removed from the pot and put on a plate.
Home-style version of Kung Pao Chicken
Ingredients: 1 chicken breast, half a carrot, half a cucumber, crispy peanuts, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 4 spoons of balsamic vinegar, 3 spoons of sugar, 1 spoon of light soy sauce, 1 spoon of water, 2 spoons of starch, half a spoon of cooking wine, 7-8 dried chili peppers, 10 peppercorns,
Steps:
1. Prepare the required ingredients, chicken breast or chicken thigh meat can be used, cut the chicken breast to remove the fascia, cucumber wash, carrot peel and wash.
2. Cut the chicken into strips, then cut it into cubes of about 1.5 cm and place it in a small bowl.
3. Add cooking wine, white pepper, a pinch of salt, grasp well, then add starch, grasp well, and marinate for a while.
4. Cut the cucumbers and carrots into cubes, cut the green onions into the green onions, and peel the crispy peanuts, or you can leave them peeled.
5. Cut the dried chili pepper into chili rings, slice the garlic, cut the ginger into small slices, add 4 spoons of balsamic vinegar, 3 spoons of sugar, 1 spoon of light soy sauce, 1 spoon of water, 1 spoon of starch, a little salt, stir well, and mix into kung pao juice.
6. Add oil to the pot and heat it, add the diced chicken with warm oil, spread it out, wait until the color of the chicken turns white, then add the diced carrots, diced cucumbers and slide the oil together, remove the chicken, diced carrots and cucumbers together, drain the oil and set aside.
7. Heat oil in a pot, add peppercorns, dried chili peppers, green onions, ginger slices, garlic slices and stir-fry until fragrant.
8. Add diced chicken, diced carrots and carrots and stir-fry evenly.
9. Stir the kung pao juice in the bowl again, pour it into the pot, heat it for a few seconds, stir-fry a few more times, wait until the soup becomes viscous, collect the juice and shine brightly, turn off the heat, put it on a plate, and a delicious kung pao chicken is ready.
Pan-fried tofu
Ingredients: tofu, minced garlic, spicy millet, chopped green onion.
How it works:
1. Cut the tofu into thin slices, then heat the oil in a pan, after the oil is hot, add the tofu oil and fry until the tofu slices are golden brown and slightly charred on both sides, and then put them out for later use.
2. To prepare the sauce, add two spoons of light soy sauce, one spoonful of oyster sauce, half a spoon of dark soy sauce, one spoonful of starch, a little salt and half a bowl of water, then stir well and set aside.
3. Cut the minced garlic, millet spicy and chopped green onions, then heat the oil in a pan, after the oil is hot, add the minced garlic and millet spicy and stir-fry until fragrant, then pour in the fried tofu and stir-fry evenly.
4. After stir-frying the fragrance, pour in the adjusted sauce and simmer together to collect the juice, then sprinkle in a handful of chopped green onions and continue to stir-fry a few times to taste, and then you can eat it out of the pot.
Pork belly hen soup
Ingredients: old hen, pork belly, red dates, codonopsis, astragalus, angelica, white pepper, ginger slices, green onions, wolfberry.
How it works:
1. Add starch and salt to the pork belly and wash it together, then blanch it in a pot under cold water, add white pepper, ginger slices, green onion segments and cooking wine to remove the smell, after boiling, skim off the foam, and then take out and cut small strips for later use.
2. Chop the old hen into small pieces, clean it, then blanch it in a pot under cold water, then add cooking wine, ginger and shallots to remove the smell, after boiling, skim off the foam, then remove and drain the water, and put it in a stewpot.
3. Clean Codonopsis, Astragalus, Angelica and red dates, then remove the core of the red dates, put them together in a saucepan, then add a piece of ginger slices to it, and pour in an appropriate amount of water.
4. Then simmer over medium-low heat for an hour, then put the pork belly in and continue to simmer for an hour, then sprinkle in a handful of cleaned wolfberries, add an appropriate amount of salt to taste, and you can eat it out of the pot.
Carrot beef stew
Ingredients: Beef, carrots, onions, ginger, garlic, cooking wine, light soy sauce, salt, sugar, pepper, etc.
Method:
1. Cut the beef into small pieces and marinate for a while with seasonings such as cooking wine, light soy sauce, salt, sugar, pepper, etc. Meanwhile, cut the carrots and onion into cubes and set aside.
2. Add an appropriate amount of oil to the pan, fry the marinated beef until golden brown on both sides, and take it out for later use. Then, stir-fry the onion and ginger and garlic until fragrant, add an appropriate amount of water, then put the fried beef and carrot pieces into the pot, add an appropriate amount of light soy sauce, salt, sugar, pepper and other seasonings, bring to a boil over high heat, turn to low heat and simmer slowly.
3. During the stewing process, we need to turn the ingredients in the pot from time to time to avoid sticking the pot. At the same time, the amount of seasoning can be adjusted according to personal taste.
4. When the beef and carrots are stewed until cooked, remove the juice from the pan. You can also sprinkle some coriander or chopped green onions on top of the dish as a garnish to make the whole dish look more beautiful.
Braised chicken wings with chestnuts
Ingredients: chicken wings, chestnuts, ginger slices, green onions, star anise, bay leaves, cinnamon, rock sugar.
How it works:
1. Chop the chicken wings into small pieces, clean them, then blanch them in a pot under cold water, then add cooking wine, ginger slices and green onions to remove the smell, after boiling, skim off the foam, and then drain the water for later use.
2. Peel the chestnuts and clean them, then heat the oil in a pan, after the oil is hot, put in a handful of rock sugar and fry the sugar color, fry until the rock sugar melts, then add the chicken wings and stir-fry evenly, and wrap the sugar color.
3. Then add ginger and shallots, star anise, cinnamon and bay leaves to stir-fry evenly to bring out the fragrance, then add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, salt and chicken essence to taste and enhance the freshness, and then continue to stir-fry evenly into the flavor.
4. Then add the chestnuts and the boiling water that has not passed the ingredients, then cover and simmer for about 25 minutes, then stir-fry over high heat to collect the juice, and then you can eat it out of the pot.
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