#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.
Chicken breast with black pepper mushrooms
Ingredients: chicken breast, mushrooms, garlic, chopped black pepper.
How it works:
1. Clean the chicken breast, then cut it into small pieces, put it in a large bowl, then add an appropriate amount of cooking wine, starch, salt, light soy sauce and peanut oil, then grasp and mix evenly, marinate for 20 minutes and set aside.
2. Clean the mushrooms, then cut them into thin slices for later use, then heat the oil in a pan, after the oil is hot, put in the marinated chicken breast and fry in oil, fry until the chicken breast is golden on both sides and is ripe, and then put it out for later use.
3. Clean the mushrooms, then cut them into thin slices for later use, then heat the oil in a pan, after the oil is hot, put in the garlic and stir-fry, stir-fry until the garlic is golden on both sides, and then add the mushrooms to stir-fry together until soft.
4. Then add the fried chicken breast and stir-fry evenly, then add an appropriate amount of sugar and oyster sauce to enhance the freshness, and then continue to stir-fry evenly to taste, and you can eat it out of the pot.
Amaranth with garlic
Ingredients: Amaranth to taste, garlic to taste, ginger to taste, cooking oil to taste, salt to taste, chicken essence (optional) to taste
Steps:
1. Prepare the ingredients: Wash the amaranth and mince the garlic and ginger for later use.
2. Blanching treatment: Blanch the washed amaranth in boiling water, remove the cool water after blanching, drain and set aside.
3. Heat the pan: Heat the pan and pour in the appropriate amount of cooking oil.
4. Sauté minced garlic: When the oil is hot, add the chopped garlic and simmer over low heat until fragrant.
5. Add minced ginger: After sautéing the minced garlic, add the chopped ginger and continue to sauté until fragrant.
6. Stir-fry amaranth: Add the blanched amaranth and stir-fry over medium-low heat.
7. Seasoning: Saute until the amaranth is soft and rotten, add salt to taste, and add the essence of chicken according to personal taste.
8. Remove from the pan: After stir-frying evenly, remove the garlic and amaranth and arrange on a plate.
Braised pork
Ingredients: 1 pork belly with skin, 1 can of beer, 1/2 bowl of light soy sauce, 5 pieces of rock sugar, 2 tablespoons of dark soy sauce, 1 handful of chives, 5 slices of ginger
1. Pluck the hair on the skin of the pork belly, you can also burn it with fire, wash the pork belly and put it in a pot under cold water, cook for 5 minutes, take out the meat 8 after it is ripe and let it cool, and cut it into pieces. Blanching the water first and then cutting the shape will look better.
2. Prepare more chives, put some oil in the rice cooker first, and then spread the chives and ginger slices.
3. Place the pork belly skin side down, sprinkle rock sugar on top, add light soy sauce and dark soy sauce, and pour in the beer that has not covered the pork belly.
4. Start the cooking button, use chopsticks to turn over each piece of pork belly after skipping the button, continue to press the cooking button, and you can put it on the plate after skipping the button again.
Stewed chicken with shiitake mushrooms in a casserole
Ingredients: chicken, shiitake mushrooms, red dates, green onions, ginger, garlic, cooking wine, salt, sugar, cooking oil
Method:
1. Wash and cut the chicken, soak the mushrooms, wash the red dates, and mince the green onions, ginger and garlic for later use.
2. Put a little cooking oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, add the chicken and fry until slightly yellow, remove and set aside.
3. Leave the bottom oil in the pan, add the shiitake mushrooms and red dates and stir-fry, and add the fried chicken.
4. Pour in cooking wine, salt, sugar, add an appropriate amount of water, and simmer for 30 minutes.
Shredded fish-flavored chicken
Ingredients: 200g chicken breast, 1 carrot, 1 green pepper, minced ginger and garlic, cooking wine, soy sauce, vinegar, brown sugar, salt, cornstarch, egg white, vegetable oil
Steps:
1. Finely slice the chicken breast, finely slice the carrots and green peppers, and mince the ginger and garlic for later use.
2. Add an appropriate amount of cooking wine, corn starch and egg white to the shredded chicken, mix well, and marinate for 10 minutes.
3. Heat the pan with cold oil, put the marinated chicken shreds into the oil pan and fry them until slightly yellow, remove them and set aside.
4. Leave the bottom oil in the pan, add the minced ginger and garlic and fry until fragrant.
5. Add the carrots and shredded green pepper and stir-fry until tender.
6. Add the fried shredded chicken and stir-fry evenly.
7. Add an appropriate amount of soy sauce, vinegar, brown sugar and salt and stir-fry well to make a fish flavor.
8. Finally, add an appropriate amount of water, stir well, simmer for a while, and the soup will thicken.
9. Serve on a plate and serve.
Corn glutinous rice meat rolls
Ingredients: Corn on the cob: appropriate amount, glutinous rice: appropriate amount, ground pork: appropriate amount, minced green onion, ginger and garlic: appropriate amount, cooking wine: appropriate amount, light soy sauce: appropriate amount, salt: appropriate amount, white pepper powder: appropriate amount, chicken essence: appropriate amount, edible oil: appropriate amount
Steps:
1. Preparation: Remove the corn cob, soak the glutinous rice for a period of time in advance, and marinate the ground pork with minced green onions, ginger and garlic, cooking wine, light soy sauce, salt, white pepper, and chicken essence for a while.
2. Make glutinous rice dough: Drain the soaked glutinous rice and knead it into small doughs.
3. Wrap the pork: Flatten the glutinous rice balls, wrap them around the marinated ground pork, and roll them into long strips.
4. Steaming: Put the wrapped corn glutinous rice rolls on the steamer drawer and steam for 20-25 minutes until cooked through.
5. Fry until fragrant: Heat the cooking oil in the pan, put the steamed corn glutinous rice rolls into the pan, and fry on both sides until golden brown.
6. Cut into sections: Remove after frying, let cool slightly and cut into sections.
7. Mix dipping sauce: You can prepare your favorite dipping sauce according to your personal taste, such as mixed light soy sauce, minced garlic, sesame oil, chopped peanuts, etc.
8. Plating: Plate the sliced corn glutinous rice rolls and serve with dipping sauce.
9. Enjoy: Warm corn sticky rice rolls can be served as an accompaniment or staple dish, with a chewy texture and tender meat.
Stewed pork ribs with mushrooms and eggs
Ingredients: 1 plate of pork ribs, 1 small plate of shiitake mushrooms, 5 eggs, 3 slices of ginger, 1 small piece of cinnamon, 1 star anise, 1 bay leaf, 2 tablespoons of braised soy sauce, 2 tablespoons of cooking wine, appropriate amount of oil and salt
Production:1. Put the eggs in the egg cooker, remove the shells after cooking, and set aside;
2 Heat the pan with cold oil, put the prepared pork ribs into the pan and stir-fry to dry the water, the surface of the pork ribs is slightly yellow;
3. Add ginger slices, star anise, bay leaves and other ingredients into the pot and stir-fry a few times, add a little cooking wine and braised soy sauce into the pot and continue to stir-fry;
4. Add the soaked shiitake mushrooms and the water in which they are soaked, bring to a boil over high heat, turn to low heat, cover and simmer for 20 minutes;
5. Add the shelled hard-boiled eggs, add a pinch of salt and pepper to taste, and continue to simmer for 5 minutes.
Chicken nuggets stewed with chestnuts
Ingredients: chicken thighs, shelled chestnuts, ginger, dried chilies, star anise, bay leaves, shallots
1. Chop two chicken thighs, rinse them and pour them into a pot of cold water, put ginger slices and shallots, boil over high heat and cook for another three minutes, remove them, control the water and set aside.
2. Pour oil into a wok, add a handful of rock sugar, stir-fry slowly to bring out the sugar color, pour in the chicken pieces and stir-fry and wrap in sugar.
3. Add two spoons of light soy sauce and two spoons of dark soy sauce and stir-fry well, add ginger slices, bay leaves, dried chili peppers and star anise to the pot.

4. Pour in the chestnuts and stir-fry for two minutes, transfer all the ingredients to the casserole, and add an appropriate amount of hot water.
5. Simmer for 20 minutes, add an appropriate amount of salt and chicken essence and stir-fry well to taste.
6. Turn on the high heat to collect the juice, turn off the heat and sprinkle the chopped green onion out of the pot after the soup is collected.
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