#2023年度创作挑战#
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 are available every day
Sea bass stew
Ingredients: 1 sea bass, ginger: appropriate amount, sliced, green onion: appropriate amount, cut into sections, garlic: appropriate amount, sliced, red pepper: 1 piece, cut into sections (can be added according to taste), coriander: appropriate amount, wash and set aside, cooking wine: appropriate amount, light soy sauce: appropriate amount, salt: appropriate amount, edible oil: appropriate amount, water: appropriate amount
Steps:
1. Preparation: Remove the scales and internal organs of the sea bass, wash it and cut the pattern with a diagonal knife to facilitate the flavor. Slice the ginger, cut the green onion into sections, slice the garlic, and cut the red pepper into sections for later use.
2. Seasoning: Sprinkle the sea bass evenly with cooking wine, then marinate for a while with light soy sauce.
3. Cooking: Heat the pan with cold oil and fry the sea bass on both sides until golden brown, and cover when frying to ensure that the fish is cooked through.
4. Add seasoning: Heat the remaining oil in the pot, add ginger, green onion, garlic and red pepper and stir-fry until fragrant.
5. Add water: Add an appropriate amount of water, add the fried sea bass, sprinkle with some salt, cover the pot, and simmer slowly over medium-low heat.
6. Blanching: When the fish is 8 years old, pour in some boiling water to enhance the flavor and blanch the fish to keep it tender.
7. Blanch: After the fish is boiled until it is flavorful, add the chopped green onion, ginger and garlic and continue to blanch to ensure that the fish is tender and tender.
8. Plating: Finally, remove the stewed sea bass and sprinkle with coriander.
Broccoli sautéed carrots
Ingredients: broccoli, carrots
(1) Soak the broccoli in salted water for a while and cut into small pieces, wash the carrots and cut into small slices, and mince the garlic.
(2) To make the sauce, prepare a small bowl and add an appropriate amount of sesame oil, chicken powder, salt, add a little water and stir to dissolve.
(3) Boil water in a pot, add a little salt to enhance the flavor, vegetable oil to retain nutrients, pour water into it and blanch for about 15 seconds after boiling.
(4) Finally, heat the oil, fry the minced garlic and stir-fry until fragrant, then add carrots and broccoli, pour the prepared sauce, and fry for 1 minute.
Home-fried oyster mushrooms
Ingredients: oyster mushrooms, garlic cloves, spicy millet, shallots or coriander
Seasoning: Light soy sauce, oyster sauce, chili flakes
Related Practices:
1. Prepare the ingredients first, break the appropriate amount of oyster mushrooms into cloves, clean them and set them aside, then cut some garlic cloves and millet spicy segments aside.
2. Then heat the oil, pour in the oyster mushrooms for blanching, wait for about a minute to blanch, then take them out and drain the water.
3. Heat the oil again, pour in the garlic cloves and millet and stir-fry until fragrant, then pour in the oyster mushrooms and stir-fry together.
4. Pour in a spoonful of light soy sauce, a spoonful of oyster sauce and a spoonful of chili noodles halfway through, and stir-fry quickly.
5. If you prepare chopped green onions or coriander, you can pour it in at the end, stir-fry it and you can taste it.
Stir-fried pork liver with garlic sprouts
Ingredients: pork liver, garlic sprouts, minced garlic, millet spicy, pickled pepper, cooking wine, oyster sauce, corn starch, aged vinegar, dark soy sauce, shredded ginger
Here's how:
1. Clean the pork liver, rinse it several times, cut it into thin slices with a knife, wash it with water, and then soak it in blood water for 20 minutes.
2. Drain the water, put it in a bowl, add 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, mix well, and marinate for 10 minutes.
3. Pour an appropriate amount of cooking oil into the pot, pour in the marinated pork liver and stir-fry over high heat until it changes color.
4. Heat the oil and add an appropriate amount of millet spicy, pickled pepper and shredded ginger to stir-fry until fragrant.
5. Pour in the fried pork liver and stir-fry evenly, add 1 tablespoon of light soy sauce, appropriate amount of salt, appropriate amount of sugar and sugar and stir-fry evenly, then pour in garlic leaves and stir-fry quickly for a while.
Garlic broccoli
Ingredients: broccoli, carrots, garlic, green onions, cooking oil, salt and sesame oil.
Detailed instructions:
1. Break the broccoli into small florets, put it in a basin with light salted water, soak it for 15 minutes, wash it, put it in a pot of boiling water, blanch it and remove it, wash the carrots, peel and peel them, slice them, peel and dice the garlic, and prepare an appropriate amount of chopped green onions.
2. Add cooking oil to a hot pan, add garlic and chopped green onion and stir-fry until fragrant, add carrot slices and stir-fry for a while until they start to soften, add broccoli and continue to stir-fry until the vegetables are hot, but keep them crisp and tender, add salt and light soy sauce to taste, stir-fry evenly, and enjoy.
Beef brisket stewed with tomato and potatoes
Ingredients: brisket, tomato, potato, carrot, ginger slices, green onion knots, garlic slices.
Steps:
1. Clean the brisket and cut it into small pieces, blanch it in a pot under cold water, add cooking wine, green onion knots and ginger slices to remove the smell, skim off the foam after boiling, and then scoop up the brisket and wash it with warm water for later use.
2. Peel off the skin of the tomato, clean it and cut it into cubes. Peel off the carrots and potatoes, wash them and cut them into small pieces.
3. Heat the oil, add ginger slices and garlic slices to fry until fragrant, then add diced tomatoes and stir-fry for a while, add the brisket and stir-fry evenly after the juice is stir-fried.
4. Then add soy sauce, oyster sauce and sugar to taste, stir-fry evenly to taste, then add hot water to cover the ingredients, cover and simmer for an hour.
5. When the time is up, add the potatoes and carrots and continue to simmer for 20 minutes. Simmer until the ingredients are soft and rotten, reduce the juice on high heat and sprinkle with chopped green onions.
Meat Powder Tofu
Ingredients: Tender tofu, minced meat, sauce.
Steps:
1. Adjust the sauce: Put soy sauce, starch and half a bowl of water in a bowl and stir well.
2. Clean the pork, chop it into minced meat, add starch and cooking oil, stir evenly and marinate for 10 minutes. Cut the tender tofu into small pieces.
3. Heat the oil, add the minced meat and stir-fry for a while after the oil is hot, fry until it changes color, then add the tender tofu and pour in the sauce, stir-fry a few times, cover the lid and simmer for a while.
4. Cook until the sauce is thick, sprinkle with chopped green onions and serve.
Pumpkin steamed chicken
【Ingredients】 360 grams of peeled and pulped pumpkin, 330 grams of boneless chicken thighs
【Ingredients】 5 grams of shredded ginger, 10 grams of shredded green onions, 10 grams of garlic slices, 10 grams of minced shallots, 10 grams of vegetable oil
【Seasoning】 1 gram of salt, 10 grams of oyster sauce, 10 grams of soy sauce, 4 grams of dark soy sauce, 2 grams of black pepper, 10 grams of cornstarch
[Production]
1. Preparation: peel and remove the pumpkin, wash and drain the chicken thighs;
2. Remove the bones of the chicken thighs, cut into finger-thick strips, add shredded ginger, shredded green onions, garlic slices, salt, oyster sauce, soy sauce, dark soy sauce, black pepper and cornstarch, mix evenly, marinate for 15 minutes;
3. Cut the pumpkin into finger-thick pieces and place them on a plate.
4. Place the chicken in a pumpkin plate;
5. Put it in a steamer with boiling water and steam on high heat for 15 minutes;
6. Sprinkle chopped shallots from the pan and pour hot oil to stimulate the aroma.
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