#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.
Braised yellow and spicy dice
【Ingredients】
Yellow spicy dice, green pepper, millet pepper, ginger and garlic
【Steps】
1. Remove the internal organs of the fish first, and the larger fish needs to be changed to a knife to facilitate the flavor
2. Cut the chili pepper into rings, ginger and garlic into cubes
3. Heat the pan with cold oil and sprinkle a little salt along the edge of the pan to prevent it from sticking to the pan, slowly pour in the drained yellow girl, fry until golden brown, stir-fry ginger and garlic and millet until fragrant, cook half a spoon of rice wine, and then pour in the boiling water that has not covered the fish
4. Add 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, a little salt to taste, you can add a spoonful of chili noodles if you can eat spicy, simmer for 3~5 minutes, the soup is almost collected, and the green pepper ring is boiled until it is broken
Gold does not change for fried clams
Raw material:
400 grams of clams, 30 grams of lard, 20 grams of gold, 30 grams of bean paste chili paste, 10 grams of garlic, 20 grams of green and red peppers, 10 grams of fish sauce, salt, monosodium glutamate, cooking wine, light soy sauce, appropriate amount of green onion and ginger.
Production:
1. Soak the clams in clean water, drop a few drops of vegetable oil, raise for half an hour, spit out the sediment, and set aside.
2. Pour water into the pot, simmer until boiling, add green onion and ginger, cooking wine, and clams, boil until the clams open, turn off the heat, and remove the clams for later use.
3. Boil the water vapor in the pot, pour in the lard, fry the minced garlic to cut off, add the bean paste chili sauce, fry the red oil, pour in the clams and stir-fry evenly, sprinkle with gold, green and red peppers, salt, monosodium glutamate, light soy sauce, fish sauce, green onion and ginger and stir-fry evenly and cook thoroughly.
Plum cabbage button meat
Ingredients: 1 piece of pork belly, appropriate amount of plum vegetables, ginger slices, minced garlic, soy sauce, sugar, salt.
Method:
(1) Cut the pork belly into thick slices and blanch to remove the blood foam.
(2) Soak the plum cabbage until soft and finely chop.
(3) Add oil, stir-fry ginger and garlic until fragrant, add plum cabbage and stir-fry.
(4) Add the pork belly, soy sauce, sugar and salt to taste, and simmer until the meat is soft.
Stir-fried yellow beef
Ingredients: yellow beef, coriander, minced green onion, ginger and garlic, pickled pepper, spicy millet, crushed black pepper.
How it works:
1. Clean the yellow beef, then cut it into thin slices, put it in a large bowl, then add an appropriate amount of starch, crushed black pepper, light soy sauce, oyster sauce and peanut oil, then grab and mix evenly, marinate for 10 minutes and set aside.
2. Clean the coriander, then cut it into small pieces for later use, then heat the oil in a pan, after the oil is hot, put in the marinated beef and stir-fry, stir-fry until the beef changes color, and then put it out for later use.
3. Cut the minced green onion, ginger and garlic, pickled pepper and millet spicy, then heat the oil in a pan, after the oil is hot, add the green onion, ginger and garlic, pickled pepper and millet spicy and stir-fry, then pour in the coriander and stir-fry evenly.
4. After stir-frying soft coriander, add the fried beef, add an appropriate amount of salt, sugar and oyster sauce to taste and enhance the freshness, and then continue to stir-fry a few times to taste, and then you can eat it out of the pot.
Chopped pepper bream
Ingredients: 1 bream (about 500g), appropriate amount of chopped pepper, appropriate amount of ginger, appropriate amount of minced garlic, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of salt, appropriate amount of starch, appropriate amount of cooking oil, appropriate amount of chopped green onion (for decoration).
Steps:
1. Handling bream: Remove the scales and internal organs of the bream, wash it and cut it into cubes, and marinate it for a while with a little cooking wine and salt.
2. Stir-fry: Add an appropriate amount of cooking oil to the pot, add the marinated bream pieces, fry until both sides are slightly yellow, and then remove for later use.
3. Stir-fry spice: Leave a little base oil in the same pot, add ginger slices and minced garlic and stir-fry until fragrant, then add an appropriate amount of chopped pepper to stir-fry until fragrant.
4. Seasoning: Add a little light soy sauce and sugar to taste, stir well, add an appropriate amount of water, and wait for the water to boil.
5. Add the fish pieces: After the water boils, add the fried bream pieces and simmer for a while over low heat to let the fish absorb the flavor.
6. Thickening: After the fish is cooked, add a little starch water to thicken the soup slightly.
7. Remove from the pan: Sprinkle with chopped green onions at the end.
Teriyaki chicken thighs
Prepare chicken thighs, garlic, chicken essence, cooking wine, salt, black pepper, light soy sauce, dark soy sauce, oyster sauce and honey.
1. Remove the bones of the chicken thighs, wash them and set aside, mince the garlic cloves and put them into the chicken thighs, add cooking wine, salt and pepper, grasp them well with your hands and marinate for half an hour. Add an appropriate amount of light soy sauce, dark soy sauce, oyster sauce, honey, chicken essence and water to the bowl, stir well and set aside.
2. Heat the pot with oil, put in the marinated chicken thighs, fry on low heat until golden brown on both sides, pour the sauce into the bowl, simmer for 5 minutes, and finally reduce the juice on high heat, put the soup on a plate after it is thick, cut it into small pieces, and pour the sauce on it.
Stir-fried meat with shiitake mushrooms
Ingredients: pork, shiitake mushrooms, green and red peppers
Steps:
1. Cut the pork into thin slices, mix well with cooking wine, salt and light soy sauce and marinate for a while.
2. Wash the mushrooms and cut them into slices, and wash and cut the green and red peppers into pieces for later use.
3. Prepare the sauce: Add light soy sauce, oyster sauce, chicken essence, sugar, starch and an appropriate amount of water to the bowl, stir well and set aside.
4. Boil water in a pot, blanch the mushrooms for 2 minutes after the water boils, remove and control the moisture.
5. Add an appropriate amount of cooking oil to a hot pan, add the marinated meat slices and stir-fry until they change color, add green onions, ginger and garlic to stir-fry until fragrant.
6. Then add green and red peppers and stir-fry, then add blanched shiitake mushrooms and stir-fry a few times.
Beef brisket stew with tomatoes
Prepare the ingredients: tomato, beef brisket, star anise, cinnamon, bay leaves, hawthorn, ginger slices, rock sugar.
Steps:
1. Clean the beef brisket and cut it into small pieces, blanch it in a pot under cold water, add ginger slices and cooking wine to remove the smell, skim off the foam after boiling, and then scoop up the beef brisket, clean it with warm water and set aside. Wash the tomatoes and cut them into small pieces.
2. Heat the oil, add rock sugar and stir-fry for a while after the oil is hot, fry the jujube red sugar color over low heat, then add the beef brisket and stir-fry evenly, stir-fry until colored, add spices and stir-fry evenly.
3. After stir-frying until fragrant, add soy sauce and dark soy sauce to taste, stir-fry evenly until flavorful, add half of the tomato and stir-fry for a while, then pour in boiling water and simmer for half an hour.
4. When the time is up, add the other half of the tomato and continue to simmer for 15 minutes. After the stew is done, take out the spices, and then turn on the high heat to reduce the juice and then put it out of the pot and put it on a plate to eat.
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