I once saw an article that read: "At present, food can always have some thoughts, or hungry qianjiao, observe before eating, think in the middle of eating, simmer after tasting, eat for nature, chew quietly, gently taste, extraordinary rhyme." Eating is a kind of happiness, taste is a kind of fun, and transparent ink fragrance feels the spicy salty and sweet in the text, which is a kind of happiness. Those who can eat get a heart-warming enjoyment; those who can eat find a peace of mind. "Savor it, have a deep understanding!" Food has now become a part of our lives, life, slowly walking, slowly living, life does not need gorgeous coats, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, every day a selection of different dishes to share with everyone, together for the wonderful life of every day!
Soybean sprouts mixed with vermicelli
Ingredients: soybean sprouts, vermicelli, minced meat, fresh scallops, green onion, ginger, garlic, oil consumption, cooking wine, soy sauce, salt, sugar, oil;
method
1. Prepare fresh scallops, meat filling, green onion, ginger, garlic, if you don't like fresh shellfish can also not be used, only with meat stuffing is also very good; fresh shellfish boiled under water pot blanched, fished up for later; vermicelli with cold water bubble soft fishing out of the reserve;
2. Blanch the soybean sprouts in boiling water for eight ripening; blanch the bean sprouts for later; put oil in the pot, add salt, meat filling, green onion, ginger, garlic, cooking wine and stir-fry;
3. Stir-fry the fresh scallops after simmering the aroma; stir-fry them with oyster sauce, soy sauce and a little sugar when they are ripe; stir-fry the minced meat and fresh scallops;
4. Put oil in the pot, put soybean sprouts and a little soy sauce and stir-fry twice and then put the vermicelli; at this time, you can put the minced meat and fresh shellfish together and stir-fry; before leaving the pot, put a little salt, and the juice can be out of the pot;
Fried chicken slices with apricot abalone mushrooms
Ingredients: 300 g chicken breast, 2 apricot abalone mushrooms, 1 bell pepper, 1/4 onion, 3 g salt, 2 g sugar, 5 g freshly ground black pepper, 2 cloves of garlic, 8 g starch, 15 g oyster sauce, a small amount of water, sesame oil 5ML
1. Wash the chicken breast, slice it, add half salt, half sugar, half black pepper, half starch and a small amount of water to grasp well and set aside; cut bell pepper into pieces, onion into cubes, apricot abalone mushrooms into slices, garlic crushed
2. Take an empty bowl, add the remaining salt, sugar, black pepper, oyster sauce, sesame oil and other spices, add starch and set aside
3. Pour a small amount of oil into the pot, then put in the apricot abalone mushrooms and fry them, and when they are almost cooked, they will be fished out
4. Stir-fry the chicken, pour a little oil, add the onion and garlic to the sauté, and then add the chicken, apricot abalone mushrooms and bell pepper pieces together and stir-fry well
5. Drizzle in the mixed sauce, stir-fry well and collect the juice to get out of the pot
Liver waist and stir-fry
Ingredients: pork loin 150 grams, pork liver 100 grams, water hair fungus 30 grams, green shoot slices 30 grams, soaked red pepper 2 knots, horse ear shallot 25 grams, refined salt, 75 grams of lard, ginger slices, garlic slices, monosodium glutamate, pepper, sugar, cooking wine 5 grams, water bean powder 25 grams
method:
1, the pork loin tear off the oil film washed, the cut piece to the waist, horizontal oblique slice cut to the pork loin 3/1, and then according to three knives and a break, cut into about 0.6 cm, grow into about 6 cm anchovy strip, pork liver cut into willow leaf thin slices; green shoots cut into thin slices.
2, the pot is good, put on the high heat, into the oil to burn to 70% heat, the waist flower, pork liver, green shoot slices, add salt and water bean flour yard evenly.
Cumin ribs
Ingredients: Pork ribs, green and red peppers, onions, cumin, soy sauce, coriander, white sesame seeds, oil, salt.
1, green and red pepper to the seeds to cut into pieces, onion into small pieces, pork ribs into small pieces, under the cold pot add a few slices of ginger on high heat boiling boiling boiled, fished out drained and set aside;
2: Heat the pot and pour more oil, add the ribs and fry for five minutes, then drain the oil;
3: Leave a little oil in the pot, pour in the green and red pepper pieces and stir-fry until it is broken, add a little salt and stir-fry evenly;
4: Stir-fry the fried pork ribs back into the pan, pour in a little soy sauce, stir-fry evenly with salt, and finally sprinkle with a little coriander and white sesame seeds to get out of the pan.
Cold mix of enoki mushrooms
Ingredients: Enoki mushrooms, coriander, shallots, garlic, sugar, white vinegar, sesame oil. Steamed fish drum oil, oil, chili peppers
1: Cut off the roots of the mushroom, wash and drain and place on a plate
2: Add water to the steamer, bring to a boil over high heat, and steam the mushrooms on high heat for 5 minutes
3. After the mushrooms come out of the pot, pour out the soup on the plate without using it
4: Finely chop the shallots, finely chop the parsley, mince the garlic, cut the pepper into small pieces and sprinkle on the mushrooms
5: Mix sugar, white vinegar, sesame oil, steamed fish soy sauce and pour over the mushrooms
6: Finally, pour hot oil on it
Stir-fry the liver tip
Ingredients: 300 g pork liver, 1 cucumber, 5 cloves of garlic, 3 slices of ginger, 2 g of salt, 2 tbsp of soy sauce, 2 tbsp of cooking wine
1. Cut the pork liver into thin slices and cut as thin as possible.
2. The cut pork liver slices are repeatedly washed in cool water two or three times, and then soaked for another hour or two, which helps to expel the toxins in the pork liver.
3. Add the soaked pork liver slices to the cooking wine, and marinate the minced green onion and ginger for about 15 minutes.
4. Finely chop the garlic and cut the ginger into small pieces. Wash and slice the cucumber.
5. Put oil in the frying pan, you can put more appropriately, after the oil is hot, pour in half of the ginger slices and minced garlic, sauté to make the aroma.
6. Pour the liver slices in and break them up quickly. After changing color, pour in soy sauce and salt and stir-fry. Add the cucumber slices and the other half of the ginger slices and minced garlic, stir-fry and stir-fry well.
Vinegar pepper black fungus
Ingredients: Black fungus 1 salad oil 1 salad oil salt 1 spoon balsamic vinegar 1 tbsp garlic 1 red pepper 2 shallots 2 sticks
1 teaspoon sugar sesame oil 1 teaspoon head draw 1 teaspoon
Directions: 1, sprinkle a little salt on the well-haired black fungus scrubbed, decontaminate and sterilize, and then rinse with water to set aside
2, sit in the pot and boil, blanch the black fungus under the pot until it is broken, then remove the dried water and put it into a large bowl
3, sit in water in the pot and bring to a boil, blanch the black fungus in the pot until it is broken, then remove the dried water and put it into a large bowl
4: Heat a wok, pour 1 spoonful of cooking oil to burn the oil until it smokes, pour the hot oil on top of the minced garlic and green onion, mix well and eat
Bamboo shoot egg flower soup
Ingredients: 100g of eggs, 40g of bamboo shoots, 20g of white fungus, 100g of chicken breast, 100g of rapeseed hearts Seasoning: 6g of salt, 6g of cooking wine, 3g of pepper
Directions:1. Bamboo shoots and snow ear fungus (white fungus) are soaked in water;
2. Cut off the head and tail of the bamboo shoots;
3. Cut off the stalk, shred, blanch the water, remove the water and drain the water;
4. Wash and dry the chicken breast, slice it, marinade for a while and set aside;
5. Wash the hearts and cut into about 2 inch long pieces;
6. Boil 100 grams of soup and put all the ingredients into the cooked, scoop up, put in the soup bowl, the fresh soup in the pot with wet starch, drizzle on the ingredients and serve.
Potato lean omelette
Ingredients: Egg, lean meat, potatoes, pepper, chives, vegetable oil, breadcrumbs
1、 Add water to the pot and put the potatoes to cook the potatoes:
2, boil the potatoes at the same time, the eggs are cooked, lean meat minced and sautéed.
3: Peel the potatoes and crush them into mashed potatoes.
4: Add minced lean meat, salt, pepper and chives to the mashed potatoes and stir well.
5: Peel the hard-boiled eggs and wrap them in a layer of lean potato puree.
6: Roll over the wrapped egg with a layer of crumbs.
7: Heat the appropriate amount of vegetable oil in a saucepan.
8: Add the eggs and fry carefully until the crust is crispy.
9, according to the taste with chili sauce or ketchup taste better.
Grilled chicken wings with garlic
Ingredients: 8 chicken wings, chopped onion, 4 slices of ginger.
Sauce: About 2 tablespoons of garlic chili sauce, about 1 tablespoon of oyster sauce, about 1 tablespoon of tomato sauce.
Preparations:
1, chicken wings washed and controlled the water, and then with bamboo sticks and other pointed things to tie a lot of small holes, so that the chicken wings can be more easily flavored.
2: Mix the sauce together to make a homogeneous sauce.
1: Put the chicken wings into a thick plastic bag, pour in the sauce, ginger slices and shredded onion, tighten the mouth of the bag and knead them several times to wrap the sauce evenly around the chicken wings.
2: Put the plastic bag into the refrigerator refrigerator and marinate for more than 4 hours to let the chicken wings taste good.
3: Grill the pickled chicken wings at 200 degrees Celsius for 15 minutes, turn the wings over and bake for another 15 minutes.
Operation points:
1, on the chicken wings to make the chicken wings more likely to taste, although the flower knife is also conducive to the chicken wings into the taste, but the flower knife will affect the hue of the chicken wings, roasted chicken wings will be open meat, not good-looking.
2, the longer the chicken wings are marinated, the more flavorful, and it is also possible to pickle all night.
3, there is no plastic bag can use the crisper box or other containers with a lid, but the use of thick plastic bags is the most convenient.
Additional note: This garlic grilled chicken wing is really delicious, but as for what kind of taste is really difficult to describe, you can make it yourself and taste it. In short, neither the taste nor the hue will disappoint you.
Stir-fried vegetable hearts with oil residue
Ingredients: rapeseed, lard residue, 3 garlic seeds, salt, chicken powder;
Method 1. Wash and break the rape heart into small pieces, and chop the garlic flattened and set aside;
2. The pot is hot, put a little vegetable oil, don't put too much, and then put the oil residue Ha;
3. Add minced garlic and lard residue, sauté twice in a pan, add rape hearts, small half a spoonful of salt;
4. After stir-frying evenly, add chicken powder, stir-fry a few times, put in a bowl of water at the bottom, continue to stir-fry a few times, you can do it
Pork belly with roast potatoes
Ingredients: 300g pork belly, 300g potatoes, 100g carrots, light soy sauce, dark soy sauce, rock sugar, star anise, green onion;
Recipe 1. Potatoes and carrots are peeled and cut into hob shapes;
2. Heat the oil pan, sauté the pork belly until the oil comes out, add a little rock sugar and stir-fry together over low heat;
3. When the sugar color comes out, pour in potatoes and carrots and stir-fry well, then add the right amount of water, as well as a little soy sauce, soy sauce, star anise, boil on high heat and turn to low heat for about an hour;
4. Finally try the taste, not salty enough, add some salt, collect the juice on high heat, sprinkle green onion!
Chestnut braised pork
Ingredients: 400 g chestnut, 50 ml salad oil, 2 tsp salt, 1/2 tsp chicken essence, 4 star anise, 1 slice of cinnamon, 25 g of brown sugar, 5 g of shallots, 1 tsp of dark soy sauce, 5 slices of ginger
1. Chestnut peeled and clean
2. Cut the pork belly into square pieces
3. Slice the ginger, wash the star anise and cinnamon and set aside
4. Pour a small amount of oil in a wok, heat over medium-low heat, add ginger, cinnamon and star anise and sauté
5. Turn the heat to high, add the pork belly and stir-fry until it is broken
6. Add 1 teaspoon of dark soy sauce and stir-fry to color
7. Add chestnuts and stir-fry evenly
8. Add half a pot of water, add brown sugar and stir well
9. Cover the pot, bring to a boil over high heat and reduce heat and simmer for 25-30 minutes
10. When the water is 80% dry, add salt and a small amount of chicken essence, turn the heat to high, keep stir-frying so that the sauce is thick and evenly hung on the chestnuts and meat, turn off the heat when the water is 90% dry, and sprinkle the appropriate amount of green onions on the plate
Cauliflower stir-fried meat
Ingredients: 100g pork, 1 cauliflower, red pepper, green onion, ginger and garlic;
1. Cured meat shreds: marinated with cooking wine, dark soy sauce, vinegar, sugar, salt, pepper and starch for 40mins;
2. Blanch the cauliflower with hot water;
3. Garlic and ginger burst out of the aroma, under the meat, pepper, green onion stir-fry until 8 minutes cooked;
4. Stir-fry the cauliflower, add salt, sugar, vinegar and pepper, and after 5mins, come out of the pot.
Mince the pepper fish head
Ingredients: 1 silver carp or silver carp head, 4 tablespoons minced pepper, steamed fish sauce, 5 slices of ginger
Method 1: Find a large plate and place the ginger slices on the bottom of the plate
2: Cut the clean silver carp head from the middle without cutting into sections, pour 2 tablespoons of steamed fish soy sauce
3, on top of the chopped pepper, drop a few drops of oil, pay attention not to put salt, steamed fish soy sauce and chopped pepper itself has a salty taste
4: Steam on high heat for about 30 minutes, pour the steamed soup into the pot with some starch water, and drizzle the sauce on the plate
Sichuan Yu back to the pot meat
1. Wash the pork belly first and cook it with water and a little salt. Slice for later.
2. Green pepper, ginger cut well and set aside
3. Sauté the green peppers until they change color and become soft, then set aside.
4. Add oil and stir-fry the spare meat in a pan.
5. Add the watercress sauce, ginger, garlic and sautéed green peppers together and stir-fry.
Millet porridge with shiitake mushrooms
Ingredients: 100g millet, 2 shiitake mushrooms, a pinch of salt
Directions: 1, the millet washed, set aside, shiitake mushrooms soaked hair;
2、 Filter the clean shiitake mushroom water, pour into the pot, turn on high heat and cook;
3, boil the water and put in the millet;
4. Bring to a boil again and add the shredded shiitake mushrooms;
5, boil the porridge key for about an hour, the millet blossoms, and then add the appropriate amount of salt to taste.
Stir-fry loach
Ingredients: 1 kg loach, 2 green peppers, 1/2 tbsp salt, 1 tbsp cooking wine, 1 tbsp light soy sauce, ginger garlic, oil, watercress, monosodium glutamate, peppercorns
1. Remove the loach from the head and clean the belly.
2: Marinate the washed loach in salt, cooking wine and soy sauce for 10 minutes.
3: Wash the green peppers, remove the stems, remove the seeds and slice them.
4: Wash and cut the ginger and garlic into strips. Wash the peppercorns and put them in a bowl and set aside.
5: Heat oil in a pan and stir-fry until fragrant.
6: Add ginger, garlic and peppercorns and sauté until fragrant.
7: Pour in loach and stir-fry. Be sure to catch fire at this point.
8: Sauté loach for about 2 minutes and stir-fry with green pepper slices. Green peppers can be dried. Stir in salt and MSG.
Bitter melon stir-fried meat slices
Method 1. Finely chop the green onion and ginger, slice the garlic, slice the pork and sizing the soy sauce starch for later.
2. Cut the bitter melon from the middle and dig out the bitter melon.
3. Slice the bitter melon with a knife.
4. Bring water to a boil, put a little salt, put in the bitter melon slices, and open the pot for about half a minute.
5. Remove the scalded bitter melon from cold water.
6. Stir-fry the shallots and ginger until fragrant, add slices of meat and sauté.
7. After the meat slices are sautéed, put in the bitter melon and stir-fry, after the bitter melon is cooked, add the garlic slices, add oyster sauce, pour in a little sesame oil and stir-fry evenly out of the pan.
Cold mix yam silk
Ingredients: 500 grams of yam, 10 grams of fungus (water hair), 10 grams of green onion 8 grams of ginger 5 grams of white sugar 10 grams of sesame oil 10 grams of winter vegetables 3 grams of salt
1. Peel and wash the yam, cut into thin strips and wash with cool water for five minutes;
2. Wash the fungus and cut into fine wires;
3. Put the yam shreds into a pot of water and blanch them, then fish them out, let it cool and drain the water;
4. Cut the green onion and ginger into strips, and mix them with salt and wood ear shreds into the yam shreds;
5. Mix sesame oil, vinegar and sugar into a juice and pour it over the yam shreds and serve.
Tomato orange juice winter melon balls
Ingredients: 1 piece of winter melon, 1 bottle of orange juice or 250ml of guozhen, 1 tomato, 15ml of honey
Method 1, the winter melon is dug into small balls with a ball digger, blanched in boiling water until it is broken, soaked in orange juice after it is too cold, and refrigerated overnight;
2, the tomato is cut horizontally from the top, the pulp is dug out, and it becomes an empty container;
3: Put the winter melon balls, orange juice and honey into the tomato cup.
Stir-fried beef with rotten bamboo
Ingredients: beef tenderloin, garlic, curd bamboo, green onion, cooking wine, soy sauce, white pepper, dry starch, salt, sesame oil, white sesame, oyster sauce
Directions: 1. Cut the beef tenderloin into thin slices, add cooking wine, dark soy sauce, white pepper and dry starch, stir well and marinate for 10 minutes.
2. Soak the bamboo with water and soften it, cut it into sections with an oblique knife.
3. Slice the garlic and cut the green onion into sections.
4. Heat the oil until 70% hot, then add the garlic slices and green onion and stir-fry until fragrant.
5. Pour the beef into the pan, stir-fry until it changes color, add a little water in the middle, and then put in the cut bamboo pieces.
6. Stir-fry a few times, pour in oyster sauce, salt to taste, and finally drizzle with water starch to thicken, pour a few drops of sesame oil before coming out of the pot.
Three cups of chicken
Ingredients: 2 chicken thighs, 10 slices of ginger, 6 garlic heads, 1 chili pepper, 9-layer tower to taste, 2 tbsp minced garlic sauce, 1 tbsp soy sauce, 2 tbsp rice wine, 2 tbsp sesame oil
1. Cut the chicken thighs into appropriate size chunks; slice the chili peppers and set aside.
2. Heat a wok, add the chicken thigh pieces from Recipe 1 and sauté over high heat until the surface is slightly charred.
3. Stir-fry in another wok, add sesame oil, garlic, ginger slices and chili flakes and sauté until slightly charred, then add the chicken thighs and all the seasonings in Recipe 2, simmer over low heat until the soup is dry, before cooking, add the nine-layer tower and stir-fry slightly.
Hot double crisp
Directions: 1: Cut the chicken gizzards into a comb back knife, add ginger and shallot water, pepper, cooking wine and salt after potting.
2: Cut the yellow throat of the pig into a comb flower knife; cut the celery into stems and cut into sections; and cut the pickled pepper and green onion into horse ears.
3: Boil the water in the pot, put the pig's yellow throat into the pot and put it into the water, then fish it out and set aside.
4: Heat the salad oil in the pot, and then fish out the chicken gizzard liver after oil.
5, the pot to leave the bottom oil, put in the ginger slices, garlic slices, dried pepper festival and peppercorns stir-fry fragrant, add the bubble pepper festival and pickled pepper sauce together, after the chicken feathers and pork yellow throat under the pot stir-fry evenly, adjust the soy sauce, salt, monosodium glutamate, aged vinegar and spicy fresh sauce, while sprinkling in the celery festival, stir-fry well and then put on the plate.
Chilled oyster mushrooms
Ingredients: 250g oyster mushrooms, red pepper, ginger, oil, vinegar, sesame seeds, soy sauce to taste
Method 1. Wash the oyster mushrooms and tear them apart by hand.
2. Bring water to a boil, add a little salt, add oyster mushrooms to cook, and squeeze out the water.
4. Add chili peppers, minced ginger and sesame seeds to the boiled oyster mushrooms and pour in the hot oil.
5. Add a little soy sauce and vinegar and stir well.
Grilled vegetable hearts with seafood mushrooms
Ingredients: vegetable hearts, seafood mushrooms, garlic, dried chili pepper segments, salt, oil to taste
Method: 1, the heart of the dish soaked in water wash, control the water and spare, seafood mushrooms to root, soak in water and wash.
2. Cut the vegetable heart into sections, and the leaves and stems are opened.
3: Cut the seafood mushrooms into sections, peel and slice the garlic.
4: Heat the oil in a wok and heat the oil to 40%, add garlic slices and dried chili peppers, simmer over low heat.
5: Add seafood mushrooms, stir-fry a few times over high heat, add water.
6: Cook until there is still a little soup left, add the stems and stir-fry well.
7: Stir-fry the stems until soft, add the leaves and stir-fry.
8: Add salt to taste, stir-fry evenly.
Green pepper tomato stewed bamboo
Ingredients: 1 green pepper, 1 tomato, 1 piece of curd bamboo, 15g of oil, 1.5g of salt, 5g of soy sauce
Method 1: Prepare ingredients
2: Heat the pot and add oil
3: Pour in the tomatoes and stir-fry over high heat
4: Sauté until sandy, then add the green peppers
5: Then pour in the bamboo and stir-fry evenly
6: Add a little water and cook for 5 minutes
7: After 5 minutes, add soy sauce and salt to taste.
Shrimp balls
Ingredients: 2 pounds of shrimp, green onion and ginger, salt, pepper, sesame oil to taste, 1 egg
Directions: 1. Peel the shrimp to the sand line, leave a few large, do not remove the tail
2. Put the shrimp and all the spices into the crusher and beat the shrimp meat out of the glue
3. Boil the water in a pot and wrap the shrimp with shrimp pulp evenly with the shrimp with the tail
4. Expose the tail, try to form a ball into the pot, cook until floating and fished out
Lotus root stir-fried fungus
Ingredients: 1 lotus root, 150 grams of pork, 100 grams of black fungus, green onion, ginger, pickled chili pepper, salt, vinegar, sugar, water starch, cooking wine, thirteen spices, monosodium glutamate;
Method 1. Peel the lotus root, wash the fungus with cool water and tear it into small flowers. A piece of pork belly;
2. Peel the pork belly, cut into thin slices (it is best to freeze and then cut, you can slice thinner), use cooking wine, a little soy sauce, salt, thirteen spices, monosodium glutamate, water starch yard taste, marinate in advance for 10 minutes, play a role in flavoring, tender meat, defishing;
3. Cut the lotus root into thin slices; if the cut lotus root is not fried immediately, it is best to soak in water, it is not easy to oxidize and turn black; pour a little oil into the pot, after the oil is hot, throw the ginger slices, green onions, and pickled peppers into it to simmer out the aroma; pour in the delicious meat slices; stir-fry until the meat is white; then slightly fry 5 or 6 times, put out; add the lotus root slices; two spoons of vinegar; a spoonful of white sugar; half a spoonful of salt, quickly stir-fry evenly;
4. When frying, if you feel a little dry, you can slightly pour in a little water; put in the black fungus; continue to stir-fry on high heat; finally pour in the fried meat slices, stir-fry 4 or 5 times to serve the plate;
Kimchi mushrooms
Ingredients: 1/2 bowl of kimchi (about 150g), 1 handful of enoki mushrooms (80g), 1 green pepper, a handful of green onion (I used the leaves of the shallot);
1. Prepare the main ingredients required; cut off the roots of the enoki mushrooms, spread them out, soak them in water for a while, and then rinse them with running water several times; wash the enoki mushrooms, drain the water and drain them on the plate; pickles, cut into fine cubes;
2. Cover the diced kimchi with the kimchi juice on top of the mushrooms; put into a steamer, bring water on high heat to medium heat for about 3 minutes, take out; pan, a little cooking oil, stir-fry the green pepper segments and minced green onion;
3. After that, add a little boiling water, a little soy sauce, turn off the heat when the heat is boiling; pour the soy sauce juice on the steamed kimchi mushrooms;
Eggplant noodles
Ingredients: Eggplant, green onion, minced ginger, garlic slices. Rice wine, salt, soy sauce.
1, eggplant cut into thin strips, meat cut into slices;
2: Heat the oil in the pan, pour in the sliced meat and the green onion and ginger and stir-fry until the meat turns white;
3、Pour in the soy sauce;
4: Continue to fry for a while and add the shredded eggplant;
5: Sauté until the eggplant is soft, add rice wine, and add some salt if you want to taste heavier;
6, add garlic slices, add a little water to the pot dryer, stir-fry until the water boils, you can get out of the pot;
7: Cook the noodles in cold water and then pour them over.
Yellow braised chicken
Ingredients: 2 chicken thighs, 1 carrot, 1 chili pepper, 8 shiitake mushrooms, potatoes, cooking oil, rock sugar, green onion, ginger and garlic, salt, 2 spoons of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine
1: Prepare the ingredients, chop the chicken thighs into small pieces, slice the shiitake mushrooms, slice the carrots, peel the potatoes and cut into thick slices, cut the chili pepper into pieces, cut the green onion, slice the ginger and garlic.
2: Add an appropriate amount of oil to the pot, add rock sugar, fry until all the rock sugar melts and the color becomes darker, add chicken thigh meat, stir-fry evenly. Add soy sauce, soy sauce and cooking wine and stir-fry well.
3: Add shiitake mushrooms, potatoes, carrots, shallots, ginger and garlic, stir-fry evenly. Add some water, cover the pot, bring to a boil over high heat, reduce heat and cook for 10 minutes.
4: Add oyster sauce and salt and stir-fry well. Add the chili chunks, collect the juice over high heat and you can eat it, and you can eat it with rice.
Dry sauté fat intestines
Ingredients to fatten intestines; dried peppers; peppercorns; onions, ginger, garlic; sugar; salt; chicken essence; pepper; marinade packets: ; star anise; cinnamon; fragrant leaves; grass fruits; dried peppers; peppercorns
Wash the fat intestines, put the pot in cold water, bring to a boil and cook for another 10 minutes. Scoop it up and rinse well. Cut into small pieces.
Put the brine packet and fat sausage into the pressure cooker and add the appropriate amount of water, light soy sauce, dark soy sauce, pepper, chicken essence and salt. After the high heat is steamed, turn the heat to a low heat for 15 minutes and dissipate naturally. At this time, the fat intestines can be washed and eaten.
Cut the onion ginger garlic and dried chili pepper into sections. Heat a little oil in a pan and sauté the oil over low heat to brown the oil. Stir-fry dried chili peppers, peppercorns and shallots, ginger and garlic until fragrant, add sugar, weight loss, chicken essence and a little salt and stir-fry evenly.
Scrambled eggs with broccoli
Ingredients: 1 broccoli, 2 eggs.
1。 Cut the broccoli into a small tree, soak in water for 7-8 minutes, then rinse well.
2. When the water in the pot is opened, add broccoli, oil and salt to soften it.
Three. Pour in the broccoli into the chilled water. (This is to keep the vegetables bright in color)
4。 drain.
5。 Break the eggs and add some salt.
6: Add 7 hot pots, cook eggs, fry until solid, golden brown.
7, Add broccoli and sauté, add pepper, a little salt, stir-fry evenly
Grass fish stewed gluten
Ingredients: 2 pounds of hehua fish, 8 small tomatoes, 200 grams of gluten, 2 grams of pepper, 30ml of soy sauce, edible oil to taste, 3 grams of salt, 20ml of fermented tofu juice, 20ml of cooking wine, 3 slices of ginger, hot water, 2 tablespoons of beef sauce
1. Clean the fish, remove the belly and clean the abdomen. There is no need to remove the scales as the scales are very soft and do not affect the taste. The gluten is cut into thin slices, the gluten is very soft, not afraid of stewing, thinner and easier to taste.
2: Heat the pan, pour in some oil, add the croaker and fry slowly until golden brown, stir-fry until golden brown, then scoop it out and put it on the plate. Put the fish in the pot, the fish is very complete over low heat and slow frying, it is best to use a non-stick pan to fry the fish, otherwise the skin is easy to rot. Place the cut gluten into the fish and spread evenly.
3: Put all the ingredients in a bowl and stir well, then pour them into the pot, add the hot water that has not yet passed the fish, and continue to heat until it is boiled. Turn heat to low heat and cook for about 15 minutes, add the tomato cubes and cook for another 5 minutes.
Miyoshi fish rolls
Ingredients: 1 sea bass (about 650 grams), 50 grams of shrimp gelatin, 10 grams of leek short segments, 1 egg white.
Seasoning: Ingredient A (3 grams of dried chili peppers, 6 peppercorns, 5 grams of green onion, ginger and garlic), 3 grams of dried chili peppers, 5 grams of Lee Pai Lin juice, 5 grams of Lee Kum Kee tomato sand, 10 grams of balsamic vinegar, soy sauce, salt, sugar, and flavor powder, 20 grams of corn starch, and an appropriate amount of green onion and ginger water.
Method: 1, the sea bass slaughtered and cleaned, change the knife to grow 5 cm, thick 0.3 cm slices, then grasp well with salt, rinse off the mucus and suck up the water, then salt and flavor powder to grasp and marinate for 5 minutes.
2: Mix the egg whites and corn starch into egg white paste and set aside.
3: Mix the minced shrimp with leeks, roll them with fish fillets, hang the egg white paste, fry them in a 50% hot oil pan until the fish is hard and firm, pour up the draining oil.
4: Heat the oil at the bottom of the pot, add Ingredient A to simmer, then add tomato sand, balsamic vinegar, soy sauce, sugar, and then put in the fish rolls and stir-fry well, then cook in Li Pailin juice before the pot can be plated.
Dry pot spicy chicken wings
Ingredients: Fresh chicken wings, small red dried chili cuts, peppercorns, green onion strips, ginger slices, garlic slices, soy sauce, salt, cooking wine, flour.
method:
Wash the prepared chicken wings and then cut a few knives with a knife, put cooking wine, salt, soy sauce, green onion, ginger slices and marinate for 30 minutes.
Scoop out the shallots and slices of ginger, then sprinkle with a thin layer of dry flour and grasp well, noting that just a little bit of flour is enough. Heat the wok and put more oil in it to basically drown the chicken wings.
Wait for the oil to burn until it is very hot (you can see that it will smoke), fry the chicken wings, wait for the surface of the chicken wings to be a little golden, shrink and then fish out for later; leave a little oil in the wok, burn until 50% hot, put in the dried pepper segments, peppercorns, green onions, garlic slices, burst out the aroma, immediately put into the chicken wings, quickly stir-fry well, out of the pan.
Butter black pepper mushroom
Main ingredient mushroom: 400
Butter: 15, Garlic cloves: 50, Black pepper: 3, Salt: appropriate amount
Specific steps 1. Clean the mushrooms, control the moisture on the dry surface and reserve;
2. Cut the mushroom in half;
3. Take a non-stick pan and add the butter;
4. Put the garlic cloves in the pot and fry slowly for 2 minutes on low heat;
5. Put the mushrooms into the pot and fry over medium to low heat;
6. When the mushroom juice comes out, you can turn off the heat;
7. Place on a plate and sprinkle with black pepper and salt.