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" > soy sauce roasted chicken thighs</h1>
1. Choose the required ingredients and vegetables according to your preferences
2. Chicken thigh vertical cut remove bone unfolding
3. Add all ingredients and marinate for 20 minutes
4. Spread a little oil in the pan and fry the chicken skin on medium heat for 3 minutes and then the other side for 3 minutes
5. Sauté the marinated ginger shallot soy sauce and add a glass of water to a boil over high heat and cook for 15 minutes
6. Collect the soup over high heat
7. Chop the pieces and sprinkle sesame seeds, boil the vegetables in boiling water for three minutes and fish out as a side dish, the nutrition is more balanced
<h1 class="pgc-h-decimal" data-index="02" > stir-fried beef with green peppers</h1>
Ingredients: 6 green peppers, 150g shredded beef, 30g oil, 10g oyster sauce, 5g soy sauce, 20g corn starch, a small amount of pepper.
method:
1. Remove the seeds of the green pepper and cut into strips.
2. Mix the beef with the seasoning and marinate for 15 minutes.
3. Put salad oil in the pot, heat the beef and fry until it changes color, add green pepper shreds and oyster sauce and stir-fry well.
<h1 class="pgc-h-decimal" data-index="03" > back to the pot meat</h1>
Ingredients: pork rib meat (pork belly) 400 grams, green pepper red pepper yellow pepper 100 grams, dried tofu, bean paste 25 grams, sweet noodle sauce 10 grams, soy sauce 10 grams, cooking wine 5 grams, salt 3 grams, monosodium glutamate 2 grams, vegetable oil 20 grams, garlic to taste.
1. Scrape the fat and lean pork with skin, put it in the soup pot, cook for 10 minutes, until it is eight ripe, remove and cool, cut into 5 cm long, 4 cm wide and 0.2 cm thick slices.
2. Wash the bell peppers and cut them into shape with a knife.
3. Chop pixian bean paste into minced.
4. Place the wok on medium heat, heat the oil, add ginger slices and garlic slices and stir-fry, then sauté the meat slices slightly (stir-fry until the lamp nest is in the best condition).
5. Pour out the excess oil, then add green pepper, Pixian bean paste, sweet noodle sauce, cooking wine, salt, monosodium glutamate, soy sauce and stir-fry.
<h1 class="pgc-h-decimal" data-index="04" > hot waist flower</h1>
Ingredients: a pair of pork loin, 50 grams of lettuce, 20 grams of fungus, 15 grams of vegetable hearts, 3 grams of refined salt, 10 grams of green onion, 1 gram of pepper, 5 grams of soy sauce, pickled pepper, ginger, garlic, 25 grams of water bean powder, 5 grams of cooking wine, 25 grams of fresh soup, 100 grams of mixed oil, 2 grams of monosodium glutamate
1, ginger, garlic cut into about 1 mm thick nail slices; onion, pickled pepper, cut into a "horse ear" shape; lettuce cut into 4 cm long, 7 mm thick chopstick strips; pork loin to defascia, cut open to remove the waist, wash, first obliquely cut 3 mm wide pattern, and then horizontal pattern straight cut 3 knives 1 broken into a phoenix shape.
2: Put the loin flowers into a bowl, add salt, cooking wine, and water bean flour and mix well; in the other bowl, mix soy sauce, pepper, monosodium glutamate, water bean powder, fresh soup, and mix them into a sauce.
3, the wok on the high heat, put the oil to 70% oil temperature, put in the waist flower block quickly fried loose seeds, and then put the pickled pepper, ginger, garlic, green onion, lettuce strips, fungus, vegetable hearts, stir-fry into the aroma; cook into the juice, turn it upside down a few times, and put the pot on the plate.
<h1 class="pgc-h-decimal" data-index="05" > sour soup fat beef</h1>
Ingredients: 400G of fat beef, 300g of enoki mushrooms, coriander, millet spicy, a little hang pepper, 1 teaspoon of rice wine, 1/2 teaspoon of salt, 2 tablespoons of lantern chili sauce, 1 teaspoon of wild mountain pepper pickled pepper water, 2 chives, 1 teaspoon of minced garlic, 1 small piece of chicken sauce soup treasure
method
1: Cut millet spicy and small pepper into circles, chop coriander, chop chives, remove the roots of the mushrooms, blanch in boiling water, fish out, spread on the bottom of the bowl to make the bottom of the dish
2: Heat the oil in the pot, add the lantern chili sauce and stir-fry until fragrant, add enough boiling water, add the pickled pepper water, rice wine, salt and soup until boiling
3: Put the fat beef into the boiling broth and cook until it has just changed color completely
4: Remove the fat beef and put it on top of the mushroom, then use a strainer to strain the juice into a bowl and pour it on the meat slices
5: Restart the oil pot, put the pepper rings, minced green onion, minced garlic into the oil to burn out the aroma, turn off the heat, pour the whole on the prepared fat beef, sprinkle a little coriander.
<h1 class="pgc-h-decimal" data-index="06" > radish lamb stew</h1>
Ingredients: 600g lamb, 2 carrots, 5g ginger, 2 millet peppers, 1/2 green onion, 3 star anise
1: Put the lamb in cold water, add the green onion, blanch the water and fish out
2: Cut the remaining green onion into sections, cut the ginger into large pieces, peel the garlic, rinse the star anise, peel the carrot and cut the hob pieces
3: Heat the oil in a pot and sauté the ginger, garlic, star anise and green onion in turn
4: Add lamb cubes and stir-fry over high heat
5: Stir-fry the water and then add soy sauce, soy sauce and cooking wine to cook the aroma
6: Mix with warm water and level with the lamb
7: Turn into a casserole dish, add millet pepper, bring to a boil over high heat and simmer for 40 minutes
8: Then add the carrots and continue to simmer until the radishes are soft and cooked, then add salt
<h1 class="pgc-h-decimal" data-index="07" > pork rib vermicelli stew</h1>
1. Chop the pork ribs into small pieces, put them into a pot of boiling water, pour them out and rinse them, then put them into a pressure cooker and mix in the red soup, press until soft and cooked to taste and set aside; Longkou vermicelli soak in hot water and set aside.
2. Pour the red soup of the ribs into the pot, then add the vermicelli and the pressed ribs and cook slightly, add salt, balsamic vinegar, red oil and pepper to make it sour and spicy, sprinkle the chives, and then you can put the pot into a small clay bowl and serve.
<h1 class="pgc-h-decimal" data-index="08" > braised prawns in oil</h1>
Ingredients: 1 kg of shrimp, a handful of shredded ginger, 2 tbsp sugar, 1 tsp salt, 2 tbsp tomato paste, olive oil for ordinary stir-fry
1. Remove the shrimp line. Cut a slit along the ridge of the shrimp and remove the shrimp line. Wash the shrimp with water and drain the water; cut the ginger into strips and set aside
2. Heat the pan with cold oil, wait for the oil to be 80% hot and put in the ginger shreds and stir-fry, after bursting out the aroma, pour in the prawns and stir-fry, add salt and sugar to continue to stir-fry after the shrimp become red, cover the pot and simmer, and then pour in the appropriate amount of tomato sauce and stir-fry evenly to get out of the pan
<h1 class="pgc-h-decimal" data-index="09" > hand-torn eggplant</h1>
Ingredients: eggplant (purple skin, long) 300 g.
Accessories: Coriander 15 g garlic moss 1 head aged vinegar 1 spoon sugar 1 spoon bell pepper 1 chili oil 1 spoon light soy sauce 1 spoon peanut (fried) 10 g.
Directions: 1. Prepare the washed parsley, eggplant, green peppers (if you eat chili peppers, use chili peppers), garlic.
2. Put the eggplant in half in a microwave box.
3. Cover and microwave for 2 minutes.
4. Take out the eggplant with chopsticks and cut it open from the middle while it is hot to cool.
5. Finely chop the parsley and green pepper, pat the garlic and chop.
6. Place the green peppers, parsley and minced garlic in a bowl and add 1 tablespoon of sugar.
7. Add another 1 tablespoon of chili oil.
8. Add 1 scoop of light soy sauce.
9. Finally add 1 tablespoon of aged vinegar and stir well.
10. After the eggplant is cooled, tear it into strips by hand and place it on the plate.
11. Pour over the seasoning sauce.
12. Sprinkle some ground peanuts on the surface.
13. Serve and mix fresh.
<h1 class="pgc-h-decimal" data-index="10" ></h1>
Ingredients: 500 g lotus root, 100 g peanut rice, 2 tbsp oil, 2 tbsp fresh soy sauce, 1 tsp salt, 1 tbsp balsamic vinegar, 1 tbsp sugar
1. Choose the color of yellowish without odor, the color of the lotus root skin should be slightly yellow, I chose to have soil that has not been cleaned, buy it home and then clean it, prepare peanuts and rice
2. After cutting the dried chili peppers into sections, remove all the chili seeds inside, so that it will not be too spicy, if you like a little more spicy, do not remove, add 2 tablespoons of fresh soy sauce, 1 tablespoon of balsamic vinegar and 1 tablespoon of sugar to a small bowl and prepare for the green onion
3. Peel the lotus root first, then cut it into small cubes, soak it in water and drop a little white vinegar so that it will not turn black
4. Fried peanut rice must be cold pan cold oil, pour oil into the pot, pour peanut rice into, and when the oil temperature rises, the peanut rice is just fried and fished for use
5. Leave oil in the pot, fry the green pepper until it changes color, and finally add the green pepper to keep the crisp and tender taste and color unchanged
6. Then pour the lotus root into the continuous sautéing after controlling the water until the color changes and seasons with salt and stir-fry evenly
7. Add the dried chili peppers and stir-fry evenly, then pour in the prepared sauce
8. Stir-fry for a while to bring out the aroma, then add the green pepper and peanut rice and stir-fry well and then turn off the heat and out of the pot
<h1 class="pgc-h-decimal" data-index="11" > steamed winter melon</h1>
1. Wash and peel the winter melon, cut into thin slices about 2mm thick, and chop the garlic and shallots separately;
2. Add a little minced garlic and salt to the minced meat and marinate for 5 minutes;
3. Put the winter melon slices into the plate and spread them flat, spread the marinated minced meat on the winter melon, put it in the steamer, and steam for 8 minutes on medium heat until the winter melon is cooked thoroughly;
4. Remove from the pan with a few drops of sesame oil and sprinkle with green onions.
<h1 class="pgc-h-decimal" data-index="12" > small fried crispy tip</h1>
Ingredients: 250 grams of chilled pork belly slices, 50 grams of garlic, 30 grams of red beauty pepper slices, 15 grams of fresh millet pepper, 65 grams of shredded shallots.
Seasoning: Ingredient A (5 grams each of ginger slices, garlic slices, green peppercorns), Ingredient B (salt, chicken powder, Meiji umami juice 4 grams each, Huzhou wood ginger oil 10 grams, Pepper oil 3 grams), salad oil 20 grams.
Chilled belly slice technique: 100 grams of pork belly head washed and sliced, add Chen Cun feng water 2 grams of marinade for 2 hours, boil in boiling water until broken, rinse, wrapped in ice cubes, iced for 1 hour can be used.
1: Heat the wok, heat the salad oil to 60%, add ingredient A to simmer, stir-fry the raw materials other than the shredded shallots until it is broken, and season with ingredient B.
2: Put it out of the pot and put it in a hot pan with shredded shallots.
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