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" > cucumber squid</h1>
Ingredients: 200 g squid, 100 g cucumber, 5 g chopped green onion, minced garlic, soy sauce, 3 g salt, vegetable oil to taste
method:
1, squid must be washed and cut; Wash and slice cucumbers;
2, put the pot on the fire, pour into the water to boil, then cook the squid until cooked, and then take out the dried;
3: Add oil to a pan and heat to 60%, sauté minced garlic, pour in squid and cucumber, add soy sauce, salt, stir-fry evenly, sprinkle with green onion
<h1 class="pgc-h-decimal" data-index="02" > taro stewed ribs</h1>
Ingredients: ribs, taro
1: Wash the small ribs, mix in the seasonings and marinate for 10 minutes, then fry in hot oil until colored.
2: Peel the taro, cut into small pieces, fry in hot oil and fish out.
3: Sauté the garlic cloves in 2 tbsp oil, add the small ribs, add 2 and 2 cups of water to a boil, reduce heat and cook for 20 minutes.
4: Cook the taro in the pot for about 20 minutes, until it is soft and the soup is slightly dry, then it can be served.
<h1 class="pgc-h-decimal" data-index="03" > tea tree mushroom roasted tofu</h1>
Ingredients: 200 g of tofu, 300 g of tea tree mushrooms, oyster sauce, salt, ginger, 1 green pepper, 1 carrot
1, tea tree mushrooms soaked in light salt water, washed and set aside, green pepper cut into diamond-shaped slices, carrot slices, tofu slices;
2, pour oil into the pot and heat, then put in the tofu slices and fry until both sides are golden brown, put out, first fry the ginger, add the tea tree mushrooms, then add green peppers, carrots and tofu together and stir-fry evenly, add oyster sauce and appropriate amount of water, stir-fry well together and then slowly burn over low heat until flavorful, and then add a little salt to taste.
<h1 class="pgc-h-decimal" data-index="04" > garlic steamed pork ribs</h1>
Ingredients: ribs, oil, salt, sugar, soy sauce, oyster sauce, balsamic vinegar, corn starch, tempeh, green onion, minced chili pepper, ginger, garlic
1. After chopping the ribs into small pieces, soak them in clean water to remove blood stains, drain the water and put them into a basin.
2. Chop the green onion, ginger and garlic into the ribs, then add the washed tempeh, add the right amount of salt and sugar, to some soy sauce and oyster sauce, add more balsamic vinegar.
3. Add some homemade chopped chili peppers and corn starch and mix well. Place on a plate, seal plastic wrap, put in a steamer, steam for 40 minutes, and sprinkle with green onions.
<h1 class="pgc-h-decimal" data-index="05" > home-cooked tofu</h1>
Ingredients: 1 piece of tofu, 50g of lean meat, 3 mushrooms of soaked hair; 1 green pepper; 1 spoonful of Pixian bean paste; 1 spoonful of soy sauce; salt to taste; a little sugar; wet powder to taste
1: Cut the tofu into chunks, cut the lean meat into thin slices, tear the fungus by hand, and slice the green pepper. Mix the slices of meat with a little wet mustard, cooking wine, salt and marinate for 10 minutes. The cut tofu is fried in oil on both sides and browned.
2, wok hot oil, put meat slices sauté to change color, add fried tofu blocks, fungus, add a spoonful of soy sauce, cooking wine, Pixian bean paste, sugar, salt boiling seasoning, slowly shake the pot so that it does not stick to the pot, when the soup is less than half, add green pepper, drizzle with wet mustard powder to get out of the pot.
<h1 class="pgc-h-decimal" data-index="06" > fish and shrimp</h1>
Ingredients: shrimp, celery, garlic moss, shallots, ginger, garlic, oil, salt, cooking wine, vinegar, soy sauce
Procedure steps;
1. Wash and peel the shrimp, remove the sand line, remove the head, and put the shrimp into the starch to catch evenly and set aside.
2. Cut the green onion and ginger into thin slices and mince the garlic.
3. Wash the celery, garlic moss and cut into small pieces.
4. Put cooking wine, vinegar, soy sauce, sugar, salt and a small amount of starch in a bowl to make a bowl of juice and set aside.
5. Heat the oil in a hot pan, and when the oil is 80% hot, add the shrimp and stir-fry it out of the pan and put it on the plate for later.
6. Then heat a small amount of oil in the pan, add the green onion and ginger and stir-fry to bring out the aroma.
7. Add celery, garlic and moss and stir-fry the shrimp. Finally, add the prepared sauce and minced garlic and stir-fry well to serve.
<h1 class="pgc-h-decimal" data-index="07" > spring rolls of cabbage</h1>
ingredient
250 grams of minced meat, 500 grams of cabbage, 500 grams of spring roll skin, 2 slices of ginger, salt to taste, 1/2 tablespoon of sugar, 2 tablespoons of cooking oil, and white pepper
method
1. Wash the cabbage
2. Pork belly chopped into meat filling, can also be ground into meat filling in the wet market
3. Peel and chop the ginger
4. Chop the cabbage and stir well with the minced meat
5. When mixing the meat filling with cabbage, first put the cooking oil and stir well, then add chicken essence, pepper and salt in turn.
6. Lay flat on the cutting board, put an appropriate amount of meat filling on one end of the skin, fold it, and apply a little water on the edge of the spring roll skin to make the wrapped spring rolls not scatter.
7. Heat the oil in the pan to 70%, gently add the spring rolls along the edge of the pan, and fry over low heat until the color turns golden!
<h1 class="pgc-h-decimal" data-index="08" > peppercorn brine pigeon</h1>
1 pigeon, 35 grams of fresh green peppercorns, 10 grams of salt, 10 grams of green onion and ginger, 20 grams of cooking wine, 6000 grams of green peppercorn brine
1, green peppercorn brine: pot into the oil 400 grams, add green onion, ginger 200 grams and 1000 grams of green peppercorns, an ordinary stewed chicken spices wrapped in fragrant, cooking liquor 100 grams, pour 10 pounds of clear soup and 150 grams of salt and cook for 15 minutes. After each batch of green peppercorn brine has finished brineing 20 pigeons, it needs to be re-boiled, and after skimming off the surface foam, re-add 1 kg of fresh green peppercorns and use it.
2, the pigeon is slaughtered to remove the hair, take out the internal organs from the buttocks, clean it, control the dry blood water, rub the pigeon body with salt, monosodium glutamate, green onion, ginger, cooking wine, green pepper, and then stuff these ingredients into the pigeon's belly together, pin it with a duck needle, and marinate overnight.
3: Bring the green peppercorn brine to a boil, put in the marinated pigeon and cook for 15 minutes on low heat, then turn off the heat and cover and simmer for 30 minutes until the taste is in, then fish out the knife when ordering.
<h1 class="pgc-h-decimal" data-index="09" > ginger pop back to the pot ribs</h1>
Ingredients: 600 grams of pork chops, 3 green peppers, 3 red peppers, 25 grams of ginger, 1/2 onion, 20 grams of tempeh, 15 grams of watercress hot sauce, 1 fragrant leaf, 1 cinnamon, 1 grass fruit, 1 star anise, more than 10 peppercorns, 8 grams of green onions, 8 grams of garlic, 2 spoons of cooking wine, 1 spoonful of light soy sauce, 1 teaspoon of fine sugar, a little white pepper powder, a little chicken essence, a little sesame oil, salt, cooking oil
1. Prepare the ingredients.
2: Cut the green and red peppers into strips, the onion into strips, the ginger in half shreds, the half sliced, the garlic sliced, the tempeh chopped and set aside.
3: Cut the pork chops into pieces, soak in cold water for 2 hours, soak in bloody water.
4: Bring some water to a boil, pour in the ribs, blanch the water and remove the foam.
5: Remove, re-add water to the pot, pour in the ribs, cooking wine, various spices, bring to a boil over high heat.
6: Turn to medium-low heat and cook for about 1 hour, then remove again and set aside.
7: Heat the pot, add cooking oil, add ginger garlic, tempeh, bean paste and stir-fry to bring out the aroma.
8: Pour in the ribs and add a little cold water.
9: Stir-fry evenly; add shredded onion; stir-fry evenly.
10: Finally, add green and red pepper, ginger slices, green onion and stir-fry, add 1 spoonful of light soy sauce, 1 teaspoon of caster sugar, a little white pepper, a little chicken essence, and a little sesame oil to taste.
<h1 class="pgc-h-decimal" data-index="10" > spicy chicken</h1>
Ingredients: 400g chicken, 20 dried red peppers, 10 peppercorns, star anise, watercress, peppercorns, garlic, soy sauce, cooking wine, salad oil
1: Dice the chicken, add salt and cooking wine and marinate for 10 minutes, dice the dried red pepper and pepper, and crush the garlic. Garlic, watercress, peppercorns, sauté for half a minute,
2: Add the chicken, add salt, soy sauce and star anise and stir-fry over high heat for 3 minutes. Add a small half bowl of water, cover the pot, stuff for 2 minutes, open the lid, stir-fry for another 2 minutes.
3, finally open the lid, stir-fry on high heat until the water is basically dry, you can get out of the pot.
<h1 class="pgc-h-decimal" data-index="11" > scallion grilled crucian carp</h1>
Ingredients: crucian carp, chives, ginger, rice wine, soy sauce, vinegar, salt, sugar, sesame oil
1. Scrape the scales of the crucian carp, remove the gills, break the belly and rinse off the internal organs, spread the fish body evenly with salt, marinate in yellow wine for a while, cut the chives into sections, and cut the ginger into strips
2. Heat the frying pan, fry the crucian carp until golden brown on both sides, leave the oil in the pan, add the shallots, sauté the ginger shreds, add the crucian carp, release the soy sauce, sugar, add the appropriate amount of water and heat for about 8 minutes, put the fish on the plate and leave the soup
3. Add vinegar, sesame oil and the remaining shallots, collect the broth on high heat and pour over the fish
<h1 class="pgc-h-decimal" data-index="12" > shrimp skin artemisia</h1>
Ingredients: Artemisia annua, shrimp skin, green onion, garlic, oil, monosodium glutamate
Directions: 1, wash the artemisia annua, cut into 3 cm segments;
2、 Cut the green onion into green onions, pat the garlic flat and chop;
3, put oil in the pot, heat the oil and add green onion, shrimp skin and stir-fry;
4: Stir-fry the artemisia annua, add salt and MSG to taste. Because the shrimp skin itself is salty, put less salt when putting salt;
5: Sauté the minced garlic and add the shrimp skin at the end.
<h1 class="pgc-h-decimal" data-index="13" > leek tofu</h1>
Ingredients: 9 pieces of tofu, 150 grams of leeks, 3 red peppers. 1 tbsp tempeh hot sauce, 1 tbsp dark soy sauce, a pinch of sugar, 1 tsp of salt, 1/2 tsp of chicken essence, a pinch of pepper
1. Cut the head of the leek and cut it into segments; cut the red pepper into small pieces; cut the tofu into four pieces, drain and set aside.
2. Put the right amount of oil in the wok, heat it, fry the tofu, fry until it is yellowed all around, the surface is bulging, you can turn the dough, and the fried tofu is out of the pan for later.
3. Pour out the oil of the fried tofu, leave a little bottom oil, put 1 tablespoon of tempeh sauce, fry out the red oil, and then add the pepper and fry.
4. Add soy sauce and a small bowl of water, then add sugar, salt and chicken essence and stir-fry well.
5. Under the tofu and leek heads, sauté well, put a little pepper.
6. The soup becomes slightly thicker, stir-fry the leeks well, until the leeks are broken and ready to come out
<h1 class="pgc-h-decimal" data-index="14" > meat stir-fried bamboo fungus</h1>
Method 1: Bubble the bamboo and black fungus separately.
2: Cut the pork belly into the back of the pork and set aside, separate the fat and lean meat, and cut the green onion into green onions for later.
3: Drain the soaked bamboo and cut it into sections, and tear the black fungus into slightly smaller pieces.
4, pour the right amount of oil into the pot, shake the pot, after a little heat, pour in the cut fat meat, boil the fat for a while to boil out the oil, do not dry the fat meat, put in the cut lean meat and fry until the meat turns white, add the green onion pot.
5: After simmering, pour in the rotten bamboo and black fungus, add the appropriate amount of soy sauce, stir-fry evenly, add a small amount of water to cover the pot and simmer for 3-5 minutes, collect the juice on high heat, add the appropriate amount of salt and chicken essence before cooking.
<h1 class="pgc-h-decimal" data-index="15" > tofu stir-fried leeks</h1>
Smoked dried beans, 2 grams of sugar, 200 grams of leeks, 10 dried chili peppers, 15 peppercorns, 15ml light soy sauce, 3 grams of salt.
1: Remove the yellow leaves on the tip of the leek, wash and cut into 4 cm segments.
2: Cut the smoked dried beans into sections, and rub the dried red peppers into the floating soil for later.
3: Pour oil into the pan, pour in the dried beans, turn the heat to medium and fry until the surface of the dried beans appears golden brown.
4: Pour oil into a pot, heat the oil 60%, reduce the heat, add dried chili peppers and peppercorns and fry until spicy.
5: Pour the leeks into the horse, then quickly pour in the soy sauce, sugar, salt, change to high heat and quickly stir-fry well.
6: Pour in the dried beans, stir-fry evenly, then turn off the heat and get out of the pot.
<h1 class="pgc-h-decimal" data-index="16" > fried meat slices with shiitake yam</h1>
Ingredients: 300g yam, 8 shiitake mushrooms, 200g tenderloin, 1 green pepper, oil, green onion, salt, sugar, cooking wine, soy sauce, starch, chicken essence, sesame oil, ginger.
1. Tenderloin cut meat slices added, cooking wine, sugar, soy sauce, starch grasp and mix evenly.
2. Cut off the stalks of fresh shiitake mushrooms and boil in boiling water for 2 minutes.
3. Cut shiitake mushrooms into strips, slice yam, cut into diamond-like pieces of green pepper.
4. In a wok, pour oil and sauté chives and ginger, pour in slices of meat and stir-fry to change color and set aside.
5. Stir-fry the mushrooms and yam in the bottom oil.
6. Add soy sauce, sugar and salt.
7. Stir-fry in a little cold water for a while, then add the green peppers.
8. Pour in the sliced meat and stir-fry evenly.
9. Add a little chicken essence, drizzle with sesame oil, stir-fry evenly and turn off the heat
<h1 class="pgc-h-decimal" data-index="17" > dry pot bullfrog</h1>
Ingredients: bullfrog, potato, lettuce, coriander, dried chili, ginger, green onion, garlic, dried starch. Salt, white pepper, Sichuan Xiang spicy sauce, peppercorns, cooking wine, soy sauce, sugar.
1. Bullfrogs ask the stall owner to remove the internal organs, skin and toes after live killing, wash and cut into pieces; potatoes and lettuce are peeled and cut into strips, coriander and green onion are cut into sections; garlic is peeled off and garlic is peeled off, ginger sliced;
2: Put the bullfrogs in a bowl, add a little salt and pepper and mix well and marinate for a while; put enough oil in the hot pot, fry the potato strips until 60% of the heat is low and fry them;
3: Sprinkle some starch on the marinated bullfrog, fry it in the frying pan until slightly yellow, fish out and set aside; pour off the excess oil in the pan, leave a little bottom oil, add green onion, ginger, dried pepper, peppercorns and garlic and stir-fry;
4: Stir-fry a large spoonful of Sichuan Xiang beef hot sauce or other hot sauce, add lettuce and potatoes and stir-fry slightly; participate in the appropriate amount of cooking wine, soy sauce, sugar seasoning, bullfrogs put in, quickly stir-fry evenly, sprinkle into the coriander segments.
<h1 class="pgc-h-decimal" data-index="18" > vegetarian stir-fried assorted dishes</h1>
Ingredients: Red pepper, round pepper, carrot, hollandaise, cauliflower, garlic, oil, salt, chicken powder
Directions: 1: Wash all the vegetables; cut the red pepper and the round pepper into small pieces.
2: Peel the carrots and cut them into chunks, cut the cauliflower into small pieces, and shell the garlic and set aside.
3: Heat the oil in a wok and sauté the garlic over low heat to bring out the aroma.
4: Add cauliflower and sauté over high heat for 2 minutes, add yellow pepper, red pepper, hollandaise beans and carrots and stir-fry for 3 minutes.
5: Then add the appropriate amount of salt and chicken powder to taste, mix well and then start cooking.
<h1 class="pgc-h-decimal" data-index="19" > scrambled eggs with toon</h1>
- Ingredients and seasonings: toon (take the most tender part), 3 eggs, cooking oil, salt, white wine or rice wine.
-Cooking steps:
1: Take the most tender part of the toon and chop and blanch the water.
3: Add 3 eggs, salt and wine, stir well.
4, pour oil in the pot, you can be slightly more than the usual oil, so that it is more delicious.
5, stir the toon and egg liquid into the pot, like scrambled eggs, fried on it, the fire is not too big, do not fry too old, turn off the heat after the residual temperature, will continue to heat.
<h1 class="pgc-h-decimal" data-index="20" > yuanbao red crisp hand</h1>
Ingredients: 2 quail eggs with pig's trotters, 3 green onions and ginger, 3 large ingredients, 2 fragrant leaves, 1 piece of cinnamon, 2 grams of cumin, 20 ml of cooking wine, 25 ml of soy sauce, 5 g of brown sugar, 3 g of sugar, 20 ml of curd milk, appropriate amount of salt, appropriate amount of water starch
1. Chop small pieces of pig's trotters and soak in cold water for 15 minutes.
2. Boil the quail eggs in cold water and peel and set aside.
3. Prepare all the seasonings.
4. Boil the water in the pot and blanch the pig's trotters, then wash the pig's trotters to remove stray hairs.
5. Pour oil into the frying pan and add the brown sugar and sugar.
6. Sauté over medium-low heat until the sugar turns brown.
7. Stir-fry in the pig's trotters.
8. Add green onion and ginger, large ingredients, fragrant leaves, cinnamon, and cumin and sauté until fragrant.
9. Sauté until the trotters are slightly colored.
10. Cook the cooking wine to taste the aroma.
11. Add braised soy sauce.
12. Continue to sauté until the trotters are colored.
13. Add an appropriate amount of water and curd milk.
14. Bring to a boil over high heat.
15. Pour into a casserole dish.
16. Bring to a boil over high heat and simmer for 40 minutes.
17. Add the quail eggs and simmer for 20 minutes.
18. Add salt to season on high heat.
19. Drizzle with an appropriate amount of water starch.
20. Thicken the broth and turn off the heat.
<h1 class="pgc-h-decimal" data-index="21" > sweet and sour crispy shrimp</h1>
Ingredients: shrimp, cooking wine, sugar, salt, egg whites, starch, flour, oil, white vinegar, soy sauce, tomato paste.
1: Add cooking wine, sugar and salt to marinate for 10 minutes.
2: Beat the egg whites, add starch and flour, add water to make batter and set aside.
3: Put the marinated shrimp into the batter and wrap the batter.
4: Heat the pan with more oil, fry the shrimp until it is set.
5: When the shrimp are cold, fry them again, and fry them slowly over low heat to make the crispy skin out.
6: Sugar, white vinegar, soy sauce, starch, tomato paste, salt, add an appropriate amount of water and mix well into the sauce.
7: Heat a little oil in the pot and pour the sauce into the pot and bring to a boil.
8: Quickly turn over the fried crispy shrimp and hang the sauce and turn off the heat.
<h1 class="pgc-h-decimal" data-index="22" > stir-fried meat with shiitake tempeh sauce</h1>
Ingredients: Shiitake tempeh sauce, pork, green peppercorns, celery, green onion, garlic sprouts, ginger
1: Wash and slice the pork, chop the green onion, ginger, garlic and red pepper and cut off the celery stalks
2: Put a little oil in a hot pan and sauté the pork; after the pork changes color, add celery and green and red peppers and continue to stir-fry
3: After the celery is broken, add the shallots, ginger and garlic to enhance the flavor, add the Zhongjing shiitake mushroom tempeh and stir-fry a few times, and then come out of the pot.
<h1 class="pgc-h-decimal" data-index="23" > steamed lotus box</h1>
Ingredients: 400g of lean meat, 250g of lotus root, appropriate amount of oil, appropriate amount of salt, appropriate amount of corn starch, appropriate amount of soy sauce, 30g of shiitake mushrooms
1. Wash and chop the mushrooms and set aside;
2. Wash and chop the lotus root and set aside;
3. Wash and chop the lean meat and pour it into a stainless steel dish for use;
4、 Add the minced diced shiitake mushrooms and diced lotus root;
5. Add oil and salt soy sauce corn starch;
6. Stir in one direction with chopsticks until the viscous sensation arises;
7, the lotus root slice, the middle of the knife do not cut;
8. Fill the mixed lean meat in the middle of the lotus root slices;
9. Arrange the filled lotus root pieces on the stainless steel plate;
10, add water to the pot, put the laid lotus root box into the pot;
11: Cover and steam; steam for 20 minutes before taking it out and eating.
<h1 class="pgc-h-decimal" data-index="24" > bandit pork liver</h1>
material
Pork liver, ginger, garlic, red oil pickled pepper, green onion, cooking oil, salt, chicken essence, chaotian pepper
1) Slice the pork liver, mix well with ginger shreds, cut into circles with pepper to the sky, boil water to add ginger shredded green onion, add pork liver after boiling, blanch until the outer layer changes color and immediately immerse in cool water, drain;
2) Heat the oil, add ginger shreds and stir-fry until fragrant, add chaotian pepper to fry the red chili oil, add the pickled pepper and garlic slices, then put the pork liver, stir-fry with salt and chicken powder and stir-fry out of the pot.
<h1 class="pgc-h-decimal" data-index="25" > tea tree mushroom roasted tofu</h1>
<h1 class="pgc-h-decimal" data-index="26" > pork belly bell pepper fried asparagus</h1>
150 grams of pork belly, 1/2 bell pepper, 8 asparagus, 1/2 onion, 1 small piece of ginger, 3 cloves of garlic, a little oil, a little oyster sauce, a little salt, a little allspice powder.
1: Slice the pork belly, wash the other ingredients, cut the asparagus into sections, and blanch the water quickly to cool.
2: Cut other ingredients.
3: Heat the pan and add some oil to fry the pork belly first, add 1 spoonful of oyster sauce after changing the color out of the oil, add ginger and garlic, add onion, add bell pepper, add some salt and five-spice powder, and finally add asparagus, quickly fry out of the pot.
<h1 class="pgc-h-decimal" data-index="27" > carrot fried yam</h1>
Ingredients: 1 carrot, 1 yam, 1 green pepper, salt to taste, oil to taste
1: Prepare the ingredients, 1 carrot, 1 yam, 1 green pepper.
2: Peel and wash the yam and cut it into sections, carrots peel and wash and cut into sections, and green peppers and seeds and cut coarse strips.
3: Pour the right amount of oil into the pot, first add green pepper and fry it.
4: Add carrots and stir-fry evenly.
5: Finally, put the yam together and stir-fry well.
6: Then add salt to adjust the taste.
7: Add a little more water, bring to a boil and then turn off the heat.
<h1 class="pgc-h-decimal" data-index="28" > leek stir-fried tofu skin</h1>
Ingredients: Tofu skin 1 piece of leek 200 grams (a handful) oil appropriate amount of salt appropriate amount of raw soy sauce appropriate amount of chicken essence appropriate amount of monosodium glutamate appropriate amount of garlic 2 cloves of ginger appropriate amount
1, leek cut into sections for later, to separate the leek root and leek leaves, the order of the pot is not the same
2, tofu skin into strips, do not cut too long, after cutting, shake loose
3, garlic ginger cut foam, the ginger on my picture is just for taking pictures, just use a little
4: Put an appropriate amount of oil, fry the pesto ginger foam, you can add 2 dried peppers
5, and then the most important step, first put the leek root, do not turn, pour into the tofu skin, turn over, turn over, quickly pour in the appropriate amount of raw soy sauce, and then under the leek leaves, sprinkle salt, stir-fry out of the water, sprinkle chicken essence, in the middle to keep stir-frying, otherwise the tofu skin will form a knot, do not fry for too long, put MSG up the pot
<h1 class="pgc-h-decimal" data-index="29" > stir-fried mustard</h1>
Ingredients and seasonings: mustard greens, garlic, peanut oil, oyster sauce, soy sauce, salt.
Cooking steps:
1: Break the mustard greens, soak them in water for 3 minutes, then wash them, then cut them with a knife and set aside.
2: Pat the garlic head flat with a knife and chop the clothes and set aside.
3, from the pot hot oil, the oil temperature to 70% hot, add garlic and stir-fry, the process of frying should continue to use the spatula to avoid burning.
4: Add the chopped mustard and stir-fry over high heat until the mustard is tender.
5, then add the appropriate amount of salt, soy sauce and 2 spoons of oyster sauce and fry evenly, fry for 2 minutes, then add the appropriate amount of water, adjust to the high heat to boil it, boil on high heat and change to medium heat until the soup is thick.
<h1 class="pgc-h-decimal" data-index="30" > green pepper back to the pot meat</h1>
Ingredients: 300 grams of hangzhou pepper, 150 grams of pork belly, 5 grams of ginger, 15 grams of bean paste, 8 grams of sweet noodle sauce, salt, pepper, chicken essence, 20 grams of rapeseed oil, 4ml of cooking wine, 1.5 grams of sugar, 5ml of light soy sauce.
1, first cut the hangzhou pepper into hob pieces, then wash, put oil on the bottom of the pot, 50% of the oil temperature into the hangzhou pepper, 70% of the heat up the pot.
2, the pork into the pot for blanching water, and then over cold water, and then cut the pork into slices, and then put oil at the bottom of the pot, 50% of the oil temperature into the pork, fry into a slight golden brown into the cooking wine, and then start the pot.
3: Put oil at the bottom of the pot, add ginger, minced garlic and bean paste and stir-fry until fragrant, then turn on medium heat, add the meat and hangzhou pepper, and then add all the spices, stir-fry for 20 seconds to start cooking. This is the simplest way to return the pot meat, because everyone eats it at home, there is no need to prepare more ingredients, and it is also delicious to do so.
<h1 class="pgc-h-decimal" data-index="31" > bean-flavored beef cubes</h1>
Ingredients: 250 grams of beef, 150 grams of edamame, half a salt of potatoes, soy sauce, oil, cooking wine
1. Dice the edamame and potatoes
2. Wash and dice the beef and marinate with a little soy sauce, cooking wine and salt for 10 minutes
3. Blanch the edamame and diced potatoes in boiling water until eight ripe and drain (add salt to the water)
4. Heat the oil in the pan and stir-fry the diced beef quickly
5. Until the beef changes color
6. Sauté the edamame beans with the potatoes
7. Finally, add some water and simmer for a while, then serve
<h1 class="pgc-h-decimal" data-index="32" > spicy fried crab</h1>
1. Prepare raw materials When the crab is bought, let the boss help deal with it
2. Wash the crabs, add salt, pepper, and marinate in cooking wine for 30 minutes
3. Cut the green onion into slices of ginger and garlic Pepper into long strips of parsley
4. Fry crabs in 70% of the oil under the oil On both sides should be fried until thoroughly fried
5. Crab all change color, add green onion, ginger and garlic and stir-fry to bring out the aroma
6. Sauté the chili peppers until fragrant
7. Stir-fry evenly, add parsley segments, stir-fry over high heat, add the appropriate amount of salt, and continue to stir-fry
8. Add chicken powder and stir-fry it out of the pan
<h1 class="pgc-h-decimal" data-index="33" > spicy kelp shreds</h1>
Ingredients: 1 piece of kelp, 2 spoons of minced chili peppers, 2 spoons of aged vinegar, sugar, ginger, 2 spoons of light soy sauce, garlic, salt, and chili peppers
1. Wash and cut the kelp into strips. Small peppers, garlic, ginger, minced. Marinate the minced garlic, ginger, a little salt and soy sauce.
2. Bring the kelp shreds to a boil in a pot with water. After cooking, remove, rinse with clean water and strain the water. Put oil in a pan and sauté the marinated ginger and garlic in oil.
3. Kelp with soy sauce, sugar, aged vinegar, salt, mix well, plus stir-fried garlic, ginger while hot to pour on kelp, plate can be.
<h1 class="pgc-h-decimal" data-index="34" > spicy sausage roast potatoes</h1>
Ingredients: Potatoes 300g sausage 1 slice of bean paste 1 tbsp sugar 1 spoon salt 1 tsp
1: Peel the potatoes, wash and cut into pieces. Slice the sausage and set aside.
2: Heat the pot into the oil and heat into the watercress and fry until the oil is red and fragrant, add potatoes, salt and stir-fry for 5 minutes, put in water and turn the potatoes to high heat.
3, after boiling, turn the heat to low and cook until the water vapor is about half, turn the medium heat into the sausage slices and cook until the water vapor is almost complete
<h1 class="pgc-h-decimal" data-index="35" > spicy chicken</h1>
Ingredients: Chicken thigh 400 g, Seasoning: 10 g of pepper powder, 5 g of ginger, 8 g of green onion, 15 g of paprika, 20 g of sugar, 5 g of salt, 40 g of soy sauce, 10 g of cooking wine, 35 g of vegetable oil
1. Cut the chicken thigh into pieces, add cooking wine and soy sauce and marinate for 3 minutes;
2. Sit in the pot and light the heat, add vegetable oil, pour the marinated chicken nuggets into the pot and scatter, fry for 2-3 minutes and fish out;
3. Sit in the pot and light the heat, leave the bottom oil to heat, sauté the green onion and ginger to make the aroma, add the minced chili pepper, pepper powder, salt, sugar, chicken nuggets and stir-fry evenly to get out of the pot.
<h1 class="pgc-h-decimal" data-index="36" > garlic chicken wings</h1>
Ingredients: Chicken wings, soy sauce, salt, ginger, black pepper, fragrant leaves, cooking wine, garlic, sugar, cooking oil; Directions:
1: Finely chop ginger, mince garlic, change chicken wings to knife, prepare a small bowl, pour in soy sauce, salt, minced ginger, black pepper, fragrant leaves, cooking wine to make a marinade.
2: Put the chicken wings into the cured meat and marinate for about an hour.
3: Put an appropriate amount of cooking oil in the pot, put in the sugar and simmer it over low heat, and fry the chicken wings until it is colored;
4, add an appropriate amount of soy sauce and stir-fry evenly, add minced garlic and stir-fry until fragrant;
5, add an appropriate amount of water to the pot, cook the chicken wings, and then add the appropriate amount of salt to taste, and collect the juice on high heat;
<h1 class="pgc-h-decimal" data-index="37" > hand-torn apricot abalone mushrooms</h1>
Ingredients: 300g of apricot abalone 100g of lean meat 3 cloves of garlic 1 piece of green pepper
1: Wash the apricot and tear up the long strips for later. Shred the lean meat. Remove the seeds and cut the green peppers into strips and set aside
2: Put a little oil in the pot, add the apricot baoru dry to simmer the excess water, put it out and set aside
3: Pour oil into the pot and stir-fry garlic cloves
4: Stir-fry the lean meat until it changes color
5: Stir-fry the green pepper shreds evenly
6: Pour in the apricot abalone and stir-fry evenly, season out of the pot
<h1 class="pgc-h-decimal" data-index="38" > spicy crispy sweet beans</h1>
Ingredients: 300g sweet beans, 3 ml oil, 10g dried chili peppers, 2g salt and pepper, 1g citrus peppercorns 1g tangerine peel
1, sweet beans washed, drained water, with dry sweet beans can also be used. Sweet beans should be picked and plumped.
2, the dried pepper chopped, tangerine peel, pepper washed; pepper must be dried pepper, fragrant, like spicy, must put more pepper, the more spicy the more addictive.
3, heat the pot, put the oil, pour the sweet beans into the pot, stir-fry over medium heat; do not reduce the heat, the small heat is not crispy and fragrant.
4, put the dried chili pepper, tangerine peel, peppercorns, together into the pot and stir-fry; let the pepper, tangerine peel, pepper perfect combination into the sweet beans.
5, stir-fry until the bar la bar la, spicy wafting out, sweet bean skin burst, you can sprinkle some pepper salt, stir-fry evenly out of the pot.
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