Hello everyone, welcome to my food self-media, I am the creator of the food field Splendid V Shandong: "Focus on food, make life more flavorful." "Today I bring you a few home-cooked delicacies, which are also loved by everyone and are very common. Every day, we use ordinary ingredients to make the most delicious meals. I also hope that today's cuisine can bring you a whole day of happiness.
<h1 class="pgc-h-decimal" data-index="01" > double pepper fat sausage</h1>
Ingredients: green and red peppers, fatty sausages, oil, bean paste, salt, sugar, soy sauce, oyster sauce, red peppers, garlic
Directions: 1. Cut the cooked fat intestines into small pieces.
2. Cut green and red pepper into hob pieces and garlic into small pieces.
3. Heat the oil and sauté the garlic grains.
4. Add the green and red peppers, sauté until they are broken, add a little salt and stir-fry well, put out and set aside.
5. Leave the bottom oil in the pot, add the watercress sauce and sauté the red oil.
6. Stir-fry in the fat intestines until oil comes out.
7. Add green and red peppers, add soy sauce, sugar and oyster sauce to taste.
<h1 class="pgc-h-decimal" data-index="02" > fried jellyfish with crisp melon</h1>
Ingredients: about 1 kg of cucumber, 3-4 pairs before jellyfish heating, 1-2 pairs of goji berries, salt, cooking wine, minced green onion, minced ginger, goji berries
method:
1. Slice the cucumber, put it in a bowl, add 20 grams of salt, grasp well and marinate for 3 hours.
2. Sit in the pot with water, add 2 spoons of cooking wine, 1 spoonful of salt into the treated jellyfish, and fish out immediately after the water boils.
3. Squeeze the cucumber into the water after marinating.
4. Pour a small amount of oil into the hot pot, sauté the minced green onion and ginger, add the pickled cucumber slices and blanched jellyfish, put 1 spoonful of cooking wine, a small half spoon of salt, add the soaked goji berries, stir-fry twice and immediately get out of the pot.
<h1 class="pgc-h-decimal" data-index="03" > fried beef with wild onions</h1>
Ingredients: 150 g of wild onion, 500 g of beef (lean), 3 g of cooking wine, 3 g of salt, 3 g of monosodium glutamate, 5 g of soy sauce, 3 g of ginger
method
1. Wash and cut the wild onion;
2. Wash and slice the beef, enlarge the bowl to participate in cooking wine, salt, monosodium glutamate, soy sauce, ginger shredded marinade for a while;
3, put the oil in the pot and heat it, pour in the beef and stir-fry to taste;
4: Sauté the shallots until flavorful, then serve.
<h1 class="pgc-h-decimal" data-index="04" > multi-flavored tofu</h1>
Ingredients: tofu, lean meat, eggs, chopped greens, salt, water starch;
1: Wash and dice the tofu and blanch it in boiling water.
2: Wash the lean meat, cut into small pieces, and sauté the minced meat with a little oil.
3: Beat the eggs, spread them into egg cakes in a flat non-stick pan, and then cut into small cubes.
4: Put the appropriate amount of water in the small milk pot, bring to a boil and add diced tofu, minced meat, egg pieces, and chopped green vegetables and cook slightly.
5: Add a little salt to taste after cooking, and finally hook a thin mustard with water starch
<h1 class="pgc-h-decimal" data-index="05" > asparagus fried shrimp balls</h1>
Ingredients: 1 handful of asparagus, 8 shrimp, 2 cloves of garlic, 1 tbsp oyster sauce, 2 tbsp vegetable oil
1: Remove the black line from the shrimp, divide it into two, remove the asparagus from the skin and wash it, cut into small pieces, and slice the garlic
2: Boil water in a pot, blanch the shrimp over water and set aside; turn on medium heat, pour vegetable oil into the wok, and sauté the garlic slices until fragrant
3: Put the asparagus, stir-fry a few times, and then put the blanched shrimp and stir-fry after the asparagus changes color
4: Finally, season with oyster sauce and you can get out of the pan
<h1 class="pgc-h-decimal" data-index="06" > bacon fried with apricot abalone mushrooms</h1>
Ingredients: 250g of apricot abalone mushrooms, 200g of bacon, 10g of green onion, 5g of ginger, 5g of garlic, 2 tbsp of rice wine, 1 tsp of sugar, 2 tsp of light soy sauce.
1. Wash the bacon with warm water and steam in a steamer for 20 minutes.
2. Slice the steamed bacon; Wash and slice abalone mushrooms; Slice the onion, ginger and garlic.
3. Stir-fry the onion, ginger and garlic in the oil pan to bring out the aroma.
4. Add the bacon and stir-fry slightly, then cook in rice wine.
5. Add apricot abalone mushrooms, add soy sauce, sugar and water, stir-fry for 2-3 minutes on low heat
<h1 class="pgc-h-decimal" data-index="07" > green pepper bitter melon</h1>
Ingredients: 150 grams of green peppers, 250 grams of bitter melon, 15 grams of green onion, 5 grams of ginger, 15 grams of soy sauce, 5 grams of salt, 5 grams of monosodium glutamate, 20 grams of peanut oil.
1: Cut the bitter melon from the middle, dig out the gourd, wash it at the same time as the pepper, and cut the same fine strips.
2: Slice the green onion and ginger and set aside, heat the pot, put the pepper and bitter melon under the pot at the same time, do not put the oil to sauté, slowly sauté over low heat, and pour it on the plate when the water will dry.
3: Heat the oil in the pot, stir-fry the green onion and ginger slightly, then put the pepper and bitter melon, soy sauce, salt and MONOS glutamate together into the pot, and fry it.
<h1 class="pgc-h-decimal" data-index="08" > artemisia annua tender tofu</h1>
Ingredients: tender tofu, artemisia annua, egg, green onion, coriander, salt, monosodium glutamate, pepper, soy sauce, chicken broth, sesame oil, peanut oil
1. Wash and cut into small pieces, chop the young tofu into purees, chop the green onion and coriander, beat the eggs into a basin, add the artemisia granules, and the tender tofu puree
2: Sprinkle salt, monosodium glutamate and pepper and mix well, heat the pan and burn the oil, stir-fry the minced green onion, add the mixed egg paste, and gently stir-fry
3: Add chicken broth and pour thoroughly, sprinkle with chopped coriander and pour sesame oil on the plate
<h1 class="pgc-h-decimal" data-index="09" > sweet and sour fillet</h1>
Ingredients: pork tenderloin 300 g
Seasoning: Egg 75 g, wheat flour 50 g, peanut oil 100 g, sugar 8 g, vinegar 25 g, salt 3 g, soy sauce 10 g, sesame oil 15 g, green onion 15 g, ginger 15 g, starch (peas) 30 g
Preparation Method:
1。 The tenderloin is stripped of white tendons, cut into thin slices 5 cm long, 3 cm wide and 3 mm thick, and marinated in cooking wine and salt;
2。 Cut the green onion into sections and the ginger into strips;
3。 Beat the eggs, add flour, 5 grams of starch, an appropriate amount of water to make a paste, and put in the tenderloin paste;
4。 Mix with sugar, vinegar, soy sauce, sesame oil, soup, wet starch 50 g (25 g starch plus 25 g water), green onion into juice;
5。 Bring peanut oil to a boil, fry the batter tenderloin slice by slice into a frying pan to make a crisp (golden brown), pour into a colander filter oil and put on a plate;
6。 Leave 50 grams of oil in the pot, add ginger shreds and fry, that is, pour in the sweet and sour sauce, add some boiling oil, so that when the juice is cooked, pour on the fried tenderloin, and serve.
<h1 class="pgc-h-decimal" data-index="10" > dry pot bullfrog</h1>
Ingredients: bullfrog, leek flower, parsley, pepper, red pepper, salt, dried chili pepper, cooking wine, soy sauce, ginger, garlic, peppercorns, shallots, perilla, vegetable oil, spicy sauce, beer, sugar
1. Wash the bullfrog pieces, add a part of the ginger shredded, peppercorns, cooking wine and marinate for about 10 minutes.
2. Peel and pat the garlic, cut the green and red pepper diagonally into segments, cut the shallot into segments, cut the ginger into strips, and cut the dried red pepper into sections.
3. Cut the parsley into sections, cut the leek flowers into strips, and cut the perilla at will. Stir-fry the pesto, dried pepper and ginger in a pan with oil.
4. Add bullfrogs and stir-fry to break the raw. Add the fragrant pot ingredients, spicy sauce, beer, soy sauce, sugar, chicken essence and stir-fry for a few minutes to collect the juice.
5. Add parsley and leek flowers and stir-fry well. Finally, add perilla and stir-fry well
<h1 class="pgc-h-decimal" data-index="11" > shacha beef</h1>
Ingredients: beef, hollow cabbage, garlic, shacha spicy sauce, oyster sauce, salt, fine sugar, cooking wine, water, taibai powder water, sesame oil
1: Wash and slice the beef, put it in the marinade and marinate for 20 minutes;
2、 Cut the hollow cabbage into small pieces, wash and drain the water; mince the garlic and set aside;
3: Add about 2 tbsp salad oil in a pot and sauté the beef from Recipe 1 over high heat until the surface of the beef turns white;
4: Add 1 tbsp oil in another pot, and put the minced garlic and shacha spicy sauce of Recipe 2 into the pot to heat the heat;
5, add oyster sauce, salt, fine sugar, cooking wine, water and stir-fry evenly;
6: Stir-fry the beef on high heat for 5 seconds and then add the hollow cabbage of Recipe 2 and stir-fry for about half a minute;
7: Use the white powder water to thin the mustard, stir-fry evenly and sprinkle sesame oil to complete.
<h1 class="pgc-h-decimal" data-index="12" > loofah shrimp</h1>
Ingredients: 1 loofah, 100 g shrimp, 1 tbsp oyster sauce, 1 tbsp light soy sauce, minced ginger, minced garlic, dried chili pepper, salt, cooking wine, chicken essence, pepper.
1: Wash the shrimp and marinate for 20 minutes with cooking wine, salt and soy sauce.
2: Peel and cut the loofah into thick and even strips, soak it in water for 5 minutes, and add a few drops of white vinegar to the soaked water to avoid oxidation of the loofah.
3: Soak the loofah, squeeze out the water and place it neatly on the plate.
4: Place the pickled shrimp on top of the loofah.
5: Heat oil in a pan, add minced ginger and minced garlic and sauté until fragrant.
6: Add oyster sauce, soy sauce, dried chili pepper, chicken essence, salt, pepper and stir-fry until fragrant.
7: Cover the sauce evenly over the shrimp.
8: Bring cold water to a boil in the steamer, add the shrimp plate and steam for 10 minutes.
<h1 class="pgc-h-decimal" data-index="13" > ginger roast duck</h1>
Ingredients: 1000 grams of duck, 100 grams of ginger, 20 grams of ginger, green onion, millet spicy, star anise leaves, rock sugar, garlic cloves, peppercorns, salt, soy sauce cooking wine, oyster sauce or Pixian bean paste
1. Chop the duck meat into pieces; change the green onion, garlic, ginger, and sub-ginger into a knife; add purified water to the wok and put in a section of the duck meat shallot and a slice of ginger, boil until the water boils and force the blood to foam; drain; drain;
2. Add a little oil to the pot and sauté the blanched duck until the surface of the dried duck is yellowed; pour in the appropriate amount of dark soy sauce and raw soy sauce to color;
3. Sauté the surface of the duck meat to be slightly reddish and colored, add shallots, garlic cloves, rock sugar, millet spicy star anise, peppercorns and oyster sauce or Pixian bean paste;
4. Add boiling water to the extent of flooding the meat and cover the lid to simmer; simmer until the duck meat is about to rot, put in the ginger and continue to simmer for ten minutes; the soup receives thick and can be turned off the heat and plated;
<h1 class="pgc-h-decimal" data-index="14" > pot spicy chicken</h1>
Ingredients: 580g chicken thighs, 85g pots, 15g green peppers, 35g spicy peanuts, 25g dried chili peppers, 10g ginger, 20g garlic, 5g peppercorns, 2 spoons of cooking wine, 1 teaspoon of dark soy sauce, 1 spoon of light soy sauce, a little white pepper, a little chicken essence, a little caster sugar, a little salt.
1: Cut the chicken thighs into cubes, add 2 tbsp cooking wine, a little white pepper and a pinch of salt. Stir well, marinate for 20 minutes, heat the pan, pour in the appropriate amount of cooking oil, pour into the pan, fry golden brown and fish out.
2: Pour in the chicken nuggets and fry them golden brown, then add the dried chili peppers, garlic, peppercorns and peppercorns, stir-fry to bring out the aroma.
3: Stir-fry the chicken nuggets, stir-fry in the pot, then add the spicy peanuts and green peppers and stir-fry. After that, add 1 teaspoon of dark soy sauce, 1 spoonful of light soy sauce, a little white pepper, a little chicken essence, and a little granulated sugar to taste
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