Select more than 40 dishes to recommend, home-cooked dishes are home-cooked, and the aftertaste is endless after eating for a long time. Collection Oh Fungus Stir-fried Meat Home-cooked Braised Tofu Spicy Fragrant Pot Chicken Wings Sea Land Fresh Risotto Pineapple Curry Chicken Garlic Scallop Honey Bean Double Crisp Steamed Sea Bass Roasted Sea Cucumber Caperon Fried Chicken Gizzard Pepper Fragrant Pork Belly Pumpkin Powder Steamed Pork Belly Oyster Sauce Beef Fillet FlavorEd Pot Meat Grilled Chicken Thigh Meat Ginger Garlic Sauce Chicken Taro Braised Duck Meat Boiled Meat Slices Home-style scrambled eggs Kung Pao chicken diced green pepper scrambled eggs cold mix jellyfish head cold mix cucumber tempeh tiger skin green pepper loofah bean fu wood ear soup loofah tomato scrambled egg spicy beef home spicy fried clam fish fragrant meat shredded fresh tea tree mushroom stir-fried meat steamed cabbage meat roll fat and not greasy braised meat winter melon ball soup taro button meat spicy boiled fish soy pepper popcorn clam curry shrimp tail cucumber squid

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" > wood ear fried meat</h1>

ingredient

Tenderloin, fungus, green onion, soy sauce, vinegar, water starch, cooking wine, salt, chicken essence

method

1: Cut the meat into thin slices, add soy sauce, cooking wine and water starch, and marinate for 10 minutes.

2: Soak the fungus softly, tear the small flowers, cut the green onion into sections, and finely chop the ginger.

3: Put the oil in the pan, add the minced ginger and slices of meat and fry until the color changes and put it aside.

4: In the oil, add chopped green onion, fungus and raw soy sauce and stir-fry for 2 minutes.

5: Stir-fry the sliced meat, cook the vinegar, add salt and chicken essence to taste, and eat

<h1 class="pgc-h-decimal" data-index="02" > home-cooked braised tofu</h1>

Ingredients: 580 grams of old tofu, 40 grams of fresh shiitake mushrooms, 40 grams of carrots, 30 grams of celery stalks; 150 ml of drinking water Seasoning: 12.8 grams of soy sauce (a little more soy sauce, a little less soy sauce), 1 teaspoon of salt, 2 tablespoons of vegetable oil

method:

1. Prepare all the ingredients you need and wash them clean;

2, cut the old tofu into thick slices, shredded shiitake mushrooms and carrots, and cut into celery sections;

3, hot pot (I use a flat bottom non-stick pan), add vegetable oil, and then put the tofu into the pot piece by piece;

4、 Fry until both sides turn yellow and then fish out; (I used two pots to fry)

5, there is still a bottom oil in the pot, add shiitake mushrooms and stir-fry;

6, then add shredded carrots and stir-fry;

7、 Pour in the fried tofu, and then pour in 150 ml of water;

8: Pour in soy sauce and 1 teaspoon salt and mix well, boil water and cook for 1 minute;

9: Add celery and cook until all ingredients are thickened in the soup;

<h1 class="pgc-h-decimal" data-index="03" > spicy pot chicken wings</h1>

Ingredients: 500g chicken wings, 100g potatoes, salt, sugar, pixian bean paste, chili pepper, cooking wine, green onion, ginger, garlic, sesame, pepper

1. Prepare raw materials

2: Soak the chicken wings in water for half a day, soak the blood in the water, wash them, and scratch the chicken wings with a few knives, take some of the onion and ginger and chop them for later

3: Place the chicken wings in a clean basin, sprinkle 1 pinch of salt and sprinkle with chopped green onion and ginger

4: Add a small spoonful of white wine and marinate for 1 hour

5: Chop the dried chili pepper and shallots, ginger and garlic and set aside

6, take a pan, do not put a drop of oil in the pan, the chicken wings front down flat on the bottom of the pot, set the fire on the low heat, with the heating process, the oil in the chicken skin continues to seep out, the pan emits a zizi baking sound

7: After one side is cooked, turn it over and fry it

8, wait until the chicken wings are fully cooked, take the wings out, the pot will leave a lot of chicken fat 9) potatoes peeled and cut into thin slices

10: Fry the potatoes over low heat with the remaining oil in the pan, and wait until the potatoes are cooked

11: Put the watercress sauce into the pot and sauté the red oil over low heat

12: Add chopped onion, ginger, garlic and dried chili peppers, and add an appropriate amount of peppercorns according to your personal taste

13: Add chicken wings and stir-fry continuously, add a little sugar

14, then put in the potato chips and stir-fry evenly, wait until the surface of the potatoes and wings are all covered with sauce and fully flavored, turn off the heat, you can sprinkle sesame seeds, green onions and other garnishes to increase the flavor

<h1 class="pgc-h-decimal" data-index="04" > sea and land fresh risotto</h1>

Ingredients: shrimp, broccoli, cooked green beans, carrots, ginger, green onion, butter, cheese.

Directions: 1. Ingredients: 400 grams of shrimp, 300 grams of broccoli, 50 grams of cooked green beans, 100 grams of carrots, 20 grams of ginger, 1 piece of green onion, 30 grams of butter, 30 grams of cheese.

2: Cut the ginger into fine strips and slice the carrots and set aside.

3: Divide the broccoli into small pieces, quickly extend in clean water in one direction and stir and fish, and then blanch in hot water with salt.

4: Cook the prawns in 4 cups of water, shredded ginger, green onion and 8 grams of salt in a cookplus pot.

5, fish out the shrimp, shell for later, keep a small shell on the tail, so that it is very convenient to eat.

6: Add 3 cups of washed rice to the soup of boiled shrimp, and the ratio of rice to soup is 3:4.

7, then add butter, cheese, carrots, stir well, simmer the rice over medium-low heat, Le buckle cookplus thick lid can effectively increase the pressure inside the pot, heat conduction block, better retain the original taste of food.

8: Finally, add the shelled shrimp, and the boiled broccoli, cooked green beans, sprinkle with pepper, and you can do it.

<h1 class="pgc-h-decimal" data-index="05" > chicken curry</h1> curry

Royalties

Marinated chicken thighs; coconut milk; steamed small potatoes; carrot chunks; pineapple chunks; lemon leaf &amp; lemongrass segments; homemade yellow curry sauce

1. Marinated chicken thigh meat needs to be thawed in advance, and if it is already thawed when received, it can be used directly. If you do not eat it on the day of receipt, please remove the chicken thigh meat and freeze it.

2. Cut the small potatoes in half, the large ones can be cut in four; the lemongrass is fractured with the back of a knife and set aside.

3. Heat the wok, pour a little oil (need to bring your own), put the chicken thigh meat in, spread out, fry on medium heat for 2 minutes and 30 seconds, then turn over, then fry for another 2 minutes. No need to stir frequently when frying, patiently fry the surface of the chicken until golden brown.

4. Pour in the curry paste and coconut milk, then add 200ml of water (about half a cup of mug water, need to bring your own), stir well and bring to a boil over high heat. If you want more soup, you can also increase the amount of water as appropriate.

5. Add small potatoes and carrot pieces, small potatoes can be pressed hard with a spatula to facilitate flavor. Cook on medium-high heat for about 5 minutes without lid.

6. Add pineapple pieces, lemon leaves, lemongrass segments, continue to cook on medium-high heat for 1-2 minutes, until the soup is thick and less, then you can put it out of the pot and serve.

<h1 class="pgc-h-decimal" data-index="06" > garlic scallops</h1>

raw material

Scallops, dragon mouth vermicelli, minced garlic, salt, ginger shredded, white wine, white pepper, salad oil, green onion, umami soy sauce

1. Brush the shell of the scallops with a toothbrush first.

2. Use a knife to reach in and pri the scallops open, leaving half of the flesh behind, and then use a knife to remove the shell along the shell wall.

3. The black substance at the back of the shellfish is visceral and should be removed. A layer of eyelash-like yellow substance under the skirt is the cheek and also needs to be removed.

6. Take a large bowl with water, add some salt, put the shellfish in it and soak it for two or three minutes, then gently stir the shellfish with chopsticks so that the sediment in the shellfish sinks into the bottom of the bowl, and then rinse the shellfish with water.

7. Take a handful of Longkou vermicelli, soak in hot water and drain and set aside.

8. Sprinkle a little salt and white wine and white pepper on the cleaned scallop meat, mix well, add some starch, marinate and set aside.

9. Stir in a frying pan to simmer the minced garlic.

10. Mix half of the sautéed minced garlic into a bowl, then pour in a little steamed fish soy sauce and mix well to form a sauce.

11. Cut the vermicelli into small pieces and place them under the scallops, placing the remaining half of the garlic in the pan evenly on top of each scallop meat and then adding ginger shreds.

12. Bring cold water to a boil in the steamer and steam the scallops on high heat for about 5 minutes, then remove from the pan.

13. Remove the ginger shreds from the steamed scallops, pour the above-mentioned sauce on each scallop hot with a small spoon, and sprinkle with green onions.

14. Heat a clean wok, add a tablespoon of cooking oil and burn until it smokes, then pour the oil evenly over each scallop, and after a loud bang, you can eat!

<h1 class="pgc-h-decimal" data-index="07" > bean double crisp</h1>

1: Put the treasure in the palm of your hand in a basin, add ginger slices, green onion and water and mix well for 1 hour, rinse with running water.

2: After draining the bowl, add salt, oyster sauce, cheese powder, sugar and garlic powder and set aside. Put the beans into a pot of boiling water with oil and salt, cook them and set aside.

3: Put salad oil in the pot, burn until it is 50% hot, put it into the palm of your hand and then pour it out and drain the oil.

4: Heat the chicken fat in the pot, stir-fry the garlic rice first, add the honey beans and stir-fry a few times, pour in the palm of the treasure and add salt, monosodium glutamate and chicken powder to taste, to be fried well out of the pot and plate, sprinkle in amber peach kernels.

<h1 class="pgc-h-decimal" data-index="08" > steamed sea bass</h1>

Ingredients: 1 sea bass, green onion, ginger, 1 spoonful of light soy sauce, 1 spoonful of vinegar, a pinch of salt, 2 spoons of peanut oil, shredded shallots, goji berries.

1, sea bass to phosphorus, go offal, go to the gills to wash, change the knife into segments, leave one side without cutting, and then add green onion and ginger, cooking wine slightly pickled to remove fishy.

2, add water to the pot to boil, put the sea bass in a large dish, garnish with goji berries and a peacock open screen, steam in the pot on high heat for about 12 minutes, the fish is cooked out of the pot. 3, stir the vinegar, soy sauce, salt and pour evenly on top of the fish, then put on the green onion, splash it with hot oil, and serve directly.

<h1 class="pgc-h-decimal" data-index="09" > burned sea cucumber</h1>

Ingredients used: sea cucumber, green onion, ginger, pork belly, spinach, chicken broth, soy sauce, oyster sauce, water starch, salt, peanut oil.

1, sea cucumber should be soaked in advance, cut into sections, green onion, ginger cut into pieces and set aside, pork belly sliced, spinach picked and washed. 2, put water in the pot, add vegetable oil and salt to boil, put the spinach into the blanched water, this vegetable can also be rapeseed, put on the plate.

3, Put peanut oil in the pot, stir-fry the green onion and ginger, stir-fry the pork belly slices, add the soy sauce, sauté in oyster sauce, add half a spoonful of chicken broth and salt and bring to a boil.

4: Add the sea cucumber segment, heat for 2 minutes to taste, add the starch and stir-fry well, pour into the plate with spinach and serve.

<h1 class="pgc-h-decimal" data-index="10" > fried chicken gizzards with capers</h1>

Ingredients (ingredients): 250g chicken gizzard, 2 capers, 1 red pepper, 1 pepper, 1 green garlic, 1 green onion, 2 millet peppers, 4 cloves of garlic, 1 small piece of ginger, 1 tbsp cooking wine, 1/2 teaspoon salt, a little chicken essence;

1. Slice the chicken gizzard, cut into capers, red peppers, peppers, garlic and millet peppers, and finely chop the onion and garlic;

2. Add cooking wine to the chicken gizzard, mix well, marinate for about 10 minutes;

3. Heat the pot, pour in a little oil, after the oil is hot, add the minced green onion and garlic and stir-fry until fragrant;

4. Add the marinated chicken gizzards;

5. Sauté until the color changes, add the capers;

6. Stir-fry evenly, add garlic and millet pepper, stir-fry for 3 minutes;

7. Add green and red pepper;

8. Add salt and chicken essence and continue to stir-fry for about 2 minutes

<h1 class="pgc-h-decimal" data-index="11" > pepper pork belly</h1>

Ingredients: 350 grams of pork belly, 200 grams of pickled cowpeas, 1 green pepper, 1 red pepper, 150 grams of mung bean sprouts, 2 green onions, 5 slices of ginger, 2 grams of peppercorns, 2 grams of peppercorns, 1 spoon of sugar, 1 tsp of white vinegar, 1 spoon of light soy sauce, salt to taste, 1 tablespoon of cooking wine

1. Remove the skin after washing the pork belly and then cut it into pieces. Thin slices (the thinner the better, if it is not easy to operate, you can first put the meat in the refrigerator and freeze until it can be cut and hard)

2. Cold water will be pork belly slices into the pot, medium-low heat to cook, see there is foam when turn off the heat (do not open the pot, open the pot meat slices will be rolled, the shape is good), fish out the cold water bleaching (so that you can remove part of the grease to make the meat slices more powerful).

3. Sliced green onion, sliced ginger, washed mung bean sprouts to the roots, washed and cut into sections of sour cowpeas, cut into green and red peppers (if you like to be particularly spicy, you can change it to millet peppers)

4. Pour the capers into the pot without adding oil and sauté slightly to remove the astringency and set aside

5. Add half a spoonful of sesame oil and peppercorns to the hot pan and fry the aroma, pour in the green onion and ginger and fry the aroma, add hot water and boil for 5 minutes, fish out the seasonings

6. Pour in the sour cowpea, add soy sauce, sugar, salt and white vinegar and boil for 2 minutes, add the bean sprouts, cook until the milk is broken, and then fish out of the bowl

7. Add the slices of meat, cook the cooking wine to boil for 1 minute (the meat slices are relatively thin, cooked can be), the meat slices are fished out and put on the top of the dish, and the top is placed with diced chili peppers

8. Raise the pan, add the remaining peppercorns and peppercorns in cool oil and fry them over low heat until they change color, then pour them on the chopped peppers while hot

<h1 class="pgc-h-decimal" data-index="12" > paella</h1>

Ingredients: red pepper, onion, tomato, garlic, clams (should be green mouth, did not buy), green beans, fish sauce, rice, crocus, salt, black pepper, prawns, fresh scallops, clams, saffron oil, black olives, cheese powder.

Directions: 1: Chop the red pepper, onion, tomato and garlic, add fish sauce and simmer over low heat for half an hour, cook into a thick soup, then add green beans and cook

2: Put the sauce in a pot, pour in the rice grains, add a pinch of saffron, and then slightly adjust the taste with a small amount of salt and black pepper.

3, because of the fear of sticky sauce, so you need to stir frequently, about 15 minutes, first cook the rice until it is almost cooked.

4: Fry the prawns with 2 tbsp saffron oil and a pinch of salt until they are seven ripe.

5: Place clams, clams and scallops in fish sauce and set aside.

6: Place clams, clams, scallops and prawns on top of the cooked rice, sprinkle with a little parmachen cheese powder, preheat the oven in advance, and heat up and down at 230 degrees. Bake for 5 minutes. Ready to eat.

<h1 class="pgc-h-decimal" data-index="13" > pumpkin tamales</h1>

Ingredients: 1/2 round pumpkin, 100 grams of glutinous rice, 350 grams of pork belly with skin, 20 grams of sliced green onion and ginger, 1 star anise, 5-8 peppercorns, 15 grams of sweet sauce, 10 grams of soy sauce, 5 grams of cooking wine.

1. Wash and cut the pumpkin into large pieces and put them in a bowl.

2. Sauté glutinous rice, star anise and peppercorns until they are slightly yellow, press until half a grain, slice the pork belly and put the glutinous rice together, add slices of green onion and ginger, sweet sauce, soy sauce and cooking wine and mix well.

3. Put the mixed pork belly and glutinous rice in a bowl filled with pumpkins, steam them in a basket, and take them out and put them on the plate in about an hour.

<h1 class="pgc-h-decimal" data-index="14" > stir-fried pork belly with peppers</h1>

Ingredients: pork belly, pepper, garlic sprouts, peppercorns, peppercorns, soy sauce, salt.

1. After the pork belly is washed, blanched water, add water to the pot to boil, then put the pork belly and pepper, cook for 1 hour, fish out the pork belly and let it cool, cut the pork belly into strips and set aside.

2. Wash the peppers and cut them into strips, and the garlic seedlings are washed and cut into sections.

3. Put the oil in the wok, add the appropriate amount of peppercorns after the oil is hot, stir-fry a few times, then put the pork belly, stir-fry a few times.

4. Add the pepper and garlic seedlings, and after the peppers and garlic seedlings are fried until they are flavored, pour in the appropriate amount of soy sauce and salt and stir-fry evenly.

<h1 class="pgc-h-decimal" data-index="15" > oyster sauce butter fillet</h1>

Ingredients: beef fillet, onion, bell pepper, pepper, oyster sauce, soy sauce, cooking wine, starch, salt, cooking oil.

1: Wash the beef, cut the stripes into 2 mm thick slices and set aside, cut the bell pepper into diamond shapes, slice the onion, slice the garlic, and shred the ginger.

2: Add salt, wet starch and cooking wine to the beef and set aside.

3. Mix the sauce: Mix the oyster sauce, sesame oil, pepper, starch and an appropriate amount of water into the juice for later.

4: Put the right amount of oil in the pot, add the beef after the oil is hot, stir-fry evenly, fry until 6 ripe and fish out for later.

5: Leave the bottom oil in the pot, add the onion, garlic slices and ginger to simmer, then add the bell pepper, then add the beef slices, quickly stir-fry well, then add a little cooking wine, drizzle with the sauce, quickly stir-fry well and you can plate

<h1 class="pgc-h-decimal" data-index="16" > flavored back to the pot meat</h1>

Ingredients: pork shank meat, selected according to different seasons, mainly including garlic seedlings, green peppers, ginger, garlic moss, Pixian watercress, sweet sauce, soy sauce, mixed oil

1. Scrape and wash the fat and lean pork thighs and put them in a soup pot and cook until the meat is cooked and the skin is soft

2. After scooping out the cold, cut into 5 cm long, 4 cm wide and 0.2 cm thick slices

3. Cut garlic seedlings or other accessories into slices

4. Put the wok on high heat, add lard to 60% heat, and fry the sliced meat until the oil is spit out

5. When the meat slices are in the shape of a lamp, the minced Pixian watercress is fried to color, and the sweet noodle sauce is added to stir-fry the aroma

6. Add soy sauce and stir-fry well, then put in the auxiliary ingredients pot and fry the pot to make it

<h1 class="pgc-h-decimal" data-index="17" > roast chicken thighs</h1>

Ingredients: Chicken thighs, green onions, ginger shreds, chili peppers, garlic paste, soy sauce, cooking wine, Orleans marinated chicken sauce

1. Prepare the ingredients, wash the purchased chicken thighs, remove the bones and cut the meat into small pieces;

2: Put all the spices and ingredients into the cut chicken thigh, stir well and marinate for 15 minutes;

3. Preheat the air fryer at 200 degrees for 5 minutes and spread the oil absorbent paper;

4. Put the marinated chicken thigh meat into the air fryer;

5, 200 degrees after 15 minutes out of the pot can be eaten.

<h1 class="pgc-h-decimal" data-index="18" > ginger garlic soy sauce chicken</h1>

Ingredients: 2 whole chicken wings and 2 whole chicken legs (cut open), 1 small piece of ginger, 4 cloves of garlic, 1 green onion. 3 tablespoons steamed fish soy sauce, 2 tablespoons each of very fresh soy sauce and rice wine, 1 tablespoon oyster sauce, mix with a little oil and set aside.

1. Peel and cut the ginger into small pieces, cut the garlic into minced garlic, wash and cut the green onion into sections and put it in the bowl containing the chicken wings and chicken thighs, and pour the seasonings into the bowl, mix the chicken and the seasonings and marinate for about 1 to 3 hours according to the salty and light taste of your personal preference.

2. Heat about 1 tablespoon of oil in a hot pan, then pour into the chicken thigh wings and fry slowly for about 3 minutes, then flip the chicken thigh wings and fry for another 3 minutes.

3. Pour 1 bowl of water into the pot, cover the lid, simmer on medium heat for about 10 minutes, then flip the chicken thigh wings, cook on high heat until the sauce is thick, evenly color the chicken thighs and pour a little sesame oil on them.

4. Let the chicken thighs cool down, chop and plate them before serving.

<h1 class="pgc-h-decimal" data-index="19" > braised duck with sweet potato</h1>

Ingredients: 1/2 rattan duck, 300 grams of sweet potatoes, 1 piece of green onion, 1 piece of ginger, 2 spoons of minced pepper, 2 spoons of white wine, 1 spoonful of dark soy sauce, 2 grams of sugar, 1 gram of salt, 2 star anise, a little peppercorn.

1: Cut the rattan duck into small pieces of cold water, then add a spoonful of white wine, blanch the water with a little peppercorns, and blanch the duck meat with good water and set aside.

2: Heat up two spoonfuls of vegetable oil in a pan, peel and cut the taro and fry it inside.

3: Sauté the shallots, star anise and chopped pepper in the remaining oil, then add the blanched duck meat, stir-fry until the water is dry, then pour in a spoonful of white wine, a spoonful of old soy sauce and stir-fry to remove fishiness and color.

4: After the ingredients are fried, pour the appropriate amount of boiling water over the duck, then add two grams of sugar, cook for five minutes on high heat, then reduce the heat and simmer for 20 minutes.

5, after the time to simmer, put in the previously fried taro, a spoonful of soy sauce and two grams of salt, continue to simmer for 15 minutes, wait for the taro to be soft and rotten, you can turn off the heat, out of the pot sprinkled with an appropriate amount of green onions can be eaten.

<h1 class="pgc-h-decimal" data-index="20" > slices of boiled meat</h1>

Ingredients: chopped chili peppers; lean pork; bean sprouts; large rapeseed; Pixian bean paste; peppercorns; dried chili peppers

1: Slice the pork, put a little starch, a little cooking wine, and a little salt to marinate

2, large rapeseed, bean sprouts (according to the number of people eating to quantify)

3. Pixian bean paste, chili crushed and chili oil mixed

4: Dried chili peppers and chopped peppercorns

5: Cook the vegetables

6: Put the cooked vegetables into a container and set aside

7: Cook the marinated meat until 7 or 8 minutes cooked and fished out

8: Mix the chili peppers into boiling water and cook for 2 minutes

9, pour the meat slices into the chili soup and cook thoroughly, it is recommended to turn on the range hood at this time, because it is spicy, haha

10: Pour the cooked meat and soup on the vegetables, sprinkle the dried chili peppers and peppers evenly on top, then heat the oil until 180 ° and pour on the slices of meat

<h1 class="pgc-h-decimal" data-index="21" > home-cooked scrambled eggs</h1>

ingredient:

3 eggs, carrots, fungus, coriander, 2 spoons of light soy sauce, 1 spoon of aged vinegar, 1 spoon of oyster sauce, 1 spoon of sugar, a pinch of salt, 1 spoon of paprika, 1 spoon of starch

1: Beat the eggs, carrots, black fungus shredded, coriander chopped and set aside

2, seasoning sauce: add 2 spoons of soy sauce, 1 spoon of aged vinegar, 1 spoon of oyster sauce, 1 spoon of sugar, a little salt, 1 spoon of paprika, 1 spoon of starch, add the appropriate amount of water and stir well

3: Put an appropriate amount of oil in the pot, pour the eggs into the hot oil and fry them, pour in the carrots and black fungus and stir-fry, pour in the sauce and stir-fry to collect the juice, and finally sprinkle with coriander

<h1 class="pgc-h-decimal" data-index="22" > Kung Pao Chicken</h1>

1 chicken breast, 1/2 carrot, 1/2 cucumber, green onion, garlic, dried chili pepper, bean paste, cooking wine, soy sauce, aged vinegar, oyster sauce, sugar, salt, pepper, starch, peanuts

1: Dice the chicken breast, put it in a bowl, add 1 spoonful of cooking wine, a little salt, pepper, 1 spoonful of starch, grasp and marinate for 10 minutes, carrots and cucumbers diced for later

2. Seasoning sauce: Put 2 spoons of soy sauce, 2 spoons of aged vinegar, 1 spoon of oyster sauce, 1 spoon of sugar, 1 spoon of starch in the bowl, add an appropriate amount of water and stir well

3: Heat the oil in the pan and scatter the chicken breast, fry until it changes color, leave the bottom oil in the pot, sauté chives, garlic and dried chili peppers, add 1 spoonful of watercress sauce and fry out the red oil

4: Add diced carrots and stir-fry for 2 minutes, pour in the diced chicken and stir-fry, then add the diced cucumbers and stir-fry evenly, drizzle with the sauce, add peanuts and rice, stir-fry over high heat to collect the juice

<h1 class="pgc-h-decimal" data-index="23" > scrambled eggs with green peppers</h1>

Ingredients needed: egg, green pepper, salt, soy sauce, oyster sauce, cooking oil

1, prepare a few green peppers, if you can eat spicy, prepare a few more spicy, more under the rice, can not eat spicy on the choice of ordinary peppers can be. After washing the green peppers, cut into chunks and set aside.

2: Prepare a few more eggs, beat into a bowl, add a little salt to increase the bottom flavor, and stir well. Below we are ready to scramble eggs, pour some cooking oil into the pot, and fry them out to be fragrant. Then pour the egg mixture from the bowl into the pan and sauté until 8 or 9 is ripe.

3, then directly pour the green pepper into the pot, keep stir-frying, fry until the green pepper is broken, then we pour the egg in, let the egg and green pepper stir-fry together. Finally, add the right amount of salt, soy sauce, oyster sauce to taste, continue to stir-fry for 1 or 2 minutes, and then you can serve.

<h1 class="pgc-h-decimal" data-index="24" > cold jellyfish head</h1>

Ingredients: 4 jellyfish heads, 1 cucumber, 1 tsp salt, 1 tbsp sugar, 1 tsp soy sauce, 1 tbsp white vinegar, 2 tbsp black vinegar, 1 tbsp sugar, 1 tsp garlic paste

1. Soak the jellyfish head in water for three to four hours, and change the water two or three times in the middle. Then cut into ten dollar coin-sized chunks, blanch them in boiling water for about ten seconds, then remove the boiled ice water and set aside.

2: Cut the cucumber into hob pieces, soak in sugar and salt for an hour, and then squeeze out the water by hand.

3, out of the water also squeeze out the water, and rinsed with boiling water cucumber, first spread on the bottom of the dish.

4: Sauce garlic paste, soy sauce, white vinegar, black vinegar, sugar, sesame oil

5. Finally, drizzle the sauce on the jellyfish head and cucumber before serving!

<h1 class="pgc-h-decimal" data-index="25" > cucumber</h1>

Ingredients: 2 cucumbers, 20g salt 10g flour, 2 heads of garlic 5 millet spicy, 2 green onions, 5g white sesame seeds, 5g pepper, 5g thirteen spices, 10g light soy sauce, 10g vinegar, 5g sesame oil, 5g oyster sauce, 5g rattan pepper oil, 15g cooking oil

Procedure:

1 Use a basin of water to add salt, stir the flour and soak the cucumber inside for 5 minutes, then rinse with water from the tap to remove the residual pesticides on the cucumber and make the cucumber more crisp.

2 Wash the cucumbers, wrap them in plastic wrap, tap them with a kitchen knife and cut into strips. The slapped cucumber is more flavorful.

3 Put the cut cucumbers in a small basin with salt and sugar and mix well and marinate for 3 to 5 minutes. Don't pickle for too long, the cucumber is not crispy for a long time.

4 Sauce: (1) Garlic, millet spicy, green onion cut into thin pieces in a bowl, add sesame seeds, pepper, thirteen spices

(2) 80% of the warm oil is poured into the prepared juice bowl to stimulate the aroma, the oil temperature is not too high, easy to burn.

(3) Add sesame oil, soy sauce, vinegar, oyster sauce and rattan pepper oil and mix well.

5 Add the pickled cucumber to water once and wash it once to remove the astringency and plate the pendulum.

6 Drizzle the prepared sauce on the prepared cucumber.

<h1 class="pgc-h-decimal" data-index="26" > tempeh tiger skin green pepper</h1>

Ingredients: green pepper, tempeh, garlic, oil, salt, sugar, soy sauce, vinegar

1: Pour oil into the wok (a little more than usual stir-fry), heat to 80%, change to medium heat, add green peppers.

2. Use the back of the spatula to press the green pepper in a circle at the bottom of the pot, then stir-fry and then make a circle

3: Until the green peppers are soft, the skin has a golden brown caramel, leave the oil in the pan, and put the green peppers out for later.

4: Stir-fry tempeh and minced garlic in a wok

5: Add green pepper, a small amount of water, salt, sugar, soy sauce, vinegar, mushroom essence, stir-fry the seasonings well

<h1 class="pgc-h-decimal" data-index="27" > loofah bean fungus soup</h1>

1. All ingredients, fungus soaked in advance

2. Peel the loofah and cut into small pieces, and cut the tofu into small pieces

3. Finely chop the shallots and cut the dried chili peppers into small pieces

4. Put a little oil in the pan, add the dried chili pepper segments of minced green onion and sauté until fragrant

5. Add loofah and sauté until soft

6. Pour in the bone broth

7. Add the tofu and cook for 5 minutes

8. Put a little salt, drizzle into a little water starch groove thin mustard, out of the pot

<h1 class="pgc-h-decimal" data-index="28" > scrambled eggs with loofah tomatoes</h1>

1 loofah, 2 tomatoes, 3 eggs, green onion, salt, oil, and allspice.

1: Wash the loofah tomatoes.

2: Scramble the eggs and put them out.

3: Heat the oil in another pot and add the shallots until fragrant, add the tomatoes and loofah.

4: Stir-fry eggs.

5: Add five-spice powder and salt and stir-fry well.

<h1 class="pgc-h-decimal" data-index="29" > spicy beef home</h1>

Ingredients: beef, chili sauce, green and red pepper, green onion, ginger and garlic, salt, soy sauce, starch, chicken essence

1, beef cut into slices; green and red pepper cut into their favorite shape;

2: Put the beef into a bowl and add the right amount of cooking wine, salt, soy sauce, starch and pepper to marinate.

3: Heat the oil and stir-fry the marinated beef after the oil temperature rises.

4: After the beef changes color, add green onion, ginger, garlic, chili sauce and stir-fry the aroma and red oil.

5: Add the cut green and red peppers, add the appropriate amount of salt, pepper, soy sauce and chicken essence and stir-fry evenly.

<h1 class="pgc-h-decimal" data-index="30" > spicy fried clams</h1>

Ingredients: 800g of clams, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of dried pepper, appropriate amount of sesame pepper, appropriate amount of Pixian watercress, appropriate amount of liquor

1, clams in salt water for a few hours spit sand, two drops of sesame oil on the surface of the water. Spit clean and wash several times, drain the water;

2, put oil in the pot, low heat to slowly fry the pepper out of the aroma;

3, add dried pepper segments, ginger shreds and green onions and sauté until fragrant;

4, put a small amount of Pixian watercress, slowly fry out the red oil;

5: Turn the heat to high, add clams and stir-fry, cook a little white wine, fry until the shell is open;

6: Finally, add some green onion and stir-fry evenly.

<h1 class="pgc-h-decimal" data-index="31" > shredded fish</h1>

Ingredients: tenderloin, fungus, green shoots, carrots, shallots, ginger, garlic, pepper paste, oyster sauce, soy sauce, starch, sugar, salt, vinegar, cooking wine, cooking oil

1: Soak the fungus in cold water in advance, wash and cut into thin strips after soaking; green shoots and radish are cut into thin wires for later.

2, the selection of pork should be 30% fat, 70% lean pork or tender tender tenderness, in order to make the meat texture tender. Cut the lean meat into thin slices, then change the knife to cut into thin strips, add cooking wine, a little salt, and a little starch to the meat and mix well.

3: Take a net bowl and add oyster sauce, soy sauce, vinegar, sugar and 1 teaspoon starch to make the sauce.

4: Add water to the pot, after the water boils, pour the fungus and carrot into the blanched water for 30 seconds and then pour in the green shoot silk, and then blanch the water for one minute, and then pour out the control water after the break.

3: Burn the oil in the pot, the oil is 50% hot (when it smokes slightly), pour in the shredded meat, slide on low heat for about 1 minute, slide until the shredded meat changes color, and pour out the control oil.

4, leave the oil in the pot, add the minced pepper sauce to stir-fry the red oil, add the onion, ginger and garlic to fry the aroma, pour in the shredded meat and stir-fry evenly, then add other side dishes to stir-fry evenly, and finally pour in the prepared sauce to quickly stir-fry, collect the juice on the plate on high heat, and the dish is completed.

<h1 class="pgc-h-decimal" data-index="32" > stir-fried meat with fresh tea tree mushrooms</h1>

Ingredients: 1 plate of tea tree mushrooms (fresh) 500g of pork, 3 garlic seedlings Oil, salt, ginger, garlic, soy sauce to taste

1. Soak the fresh tea tree mushrooms in salt water for a while, simmer and cut into two pieces.

2. Wash and slice the pork belly.

3. Wash and cut the garlic seedlings into small pieces, and cut the ginger and garlic well.

4. Put a little oil in the pan and add the pork belly.

5. Sauté the oil (if there is a lot of oil, pour it out).

6. Set the meat aside and sauté the white sections of ginger, garlic and garlic sprouts.

7. Sauté the meat with soy sauce and salt to give it a taste.

8. Stir-fry the fresh tea tree mushrooms until soft.

9. Stir-fry the garlic seedlings and season

<h1 class="pgc-h-decimal" data-index="33" > steamed cabbage meat rolls</h1>

1. Add an appropriate amount of diced shiitake mushrooms, green onion and ginger, soy sauce, a small amount of sugar, cooking wine, salt, chicken essence into the pork filling and stir evenly clockwise, let it sit for 15 minutes (the filling can be adjusted according to personal taste)

2. Blanch the boiling water under the cabbage or baby cabbage, and cut off a layer with a knife in the thicker place at the bottom, and roll it up thinly and easily

3. Put the rolled vegetable rolls in the steamer and steam for 10 to 15 minutes on high heat

4. Pour the excess soup after steaming into the wok, add a few drops of old soy sauce, add a small amount of corn starch (starch) to the soup, drizzle on the steamed vegetable rolls, and sprinkle with green onions

<h1 class="pgc-h-decimal" data-index="34" > fat and not greasy braised pork</h1>

1. Wash and cut the pork belly into mahjong sizes and set aside; cut the green onion into strips, dice a little; slice the ginger and set aside.

2. Pork belly fly water remove the floating end, set aside.

3. Heat a little oil in a pan and put in rock sugar, fry until melted, and then pour the pork belly with good water into the stir-fry, fry the sugar color (the main color of braised pork is not the color of soy sauce, but the color of sugar)

4. Sauté the sugar color into the water, cover the meat with water 80 good, put in the prepared green onion, ginger, cooking wine, soy sauce, soy sauce. Cover the pot until it comes to a boil.

5. Pour the pork belly into the rice cooker and cook for 45 minutes. (Because there is no casserole in the small dormitory, it is replaced by a rice cooker, and the baby who has a casserole pot at home can use a casserole pot, and the meat will be more flavorful)

6. Pour the rice cooker into the pan and stir-fry to collect the juice!

7. Plate. Sprinkle with diced green onions and a braised pork with a full color and flavor

<h1 class="pgc-h-decimal" data-index="35" > winter melon ball soup</h1>

Ingredients: minced pork, salt, green onion, egg, winter melon, seaweed

1. Cut the winter melon into thick slices and blanch the water for later

2. Add salt and green onion to the pork filling, beat an egg and mix well, knead into a round shape

3. Pour water into the pot, bring to a boil and then put the meat round.

4. Add salt, winter melon and seaweed, and after five minutes, come out of the pot.

<h1 class="pgc-h-decimal" data-index="36" > taro button meat</h1>

Ingredients: 500g pork belly, 400g betel taro, 3 chives, 3 fragrant leaves, 1 cinnamon, 2 star anise, 1 tbsp cooking wine, 1/2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1/2 tsp fine salt, 15 g rock sugar, 1000 ml of water, 1/4 tsp salt, 1 tbsp oyster sauce, 1 tsp caster sugar, 2 tbsp light soy sauce, 1 tsp dark soy sauce

1: Fill the pot with water, add the meat pieces, chives knotted and all the brine ingredients, bring to a boil on high heat and turn to low heat and cook for 30 minutes; betel taro cut into about 5mm thick slices, add 1/4 tsp salt and spread evenly, marinate for 15 minutes.

2, the cooked meat pieces are taken out and cooled, the surface is coated with dark soy sauce, and a small hole is cut on the surface with a toothpick to drain the water;

4, heat the oil in the pot, put in the meat pieces and fry until both sides are golden brown (when frying the meat skin, add the lid of the pot to avoid being hurt by the oil);

3, put the taro into hot oil, fry until the surface to form a hard shell; cut the fried meat into 5mm thick slices; the meat and taro pieces, indirectly discharged in the deep bowl piece by piece, the most surface is covered with the remaining taro;

4: Mix the oyster sauce, sugar and soy sauce in a bowl and spread evenly on the meat and taro. Boil water in the pot, cover and steam for 60 minutes; steamed meat, buckle a large plate on the bowl, and buckle the bowl back; decorate the plate with boiled jiangqing vegetables, pour the steamed soup from the bowl into the pot and heat it until it is thick, and drizzle on the surface of the button meat.

<h1 class="pgc-h-decimal" data-index="37" > spicy boiled fish</h1>

1, prepare the materials, the fish ask the store to deal with it

2: Chop the fish bones into sections, cut the fish into thin slices with a diagonal knife, marinate with salt, cooking wine, beautiful fresh soy sauce, starch, cooking oil, green onion, and ginger slices for one hour

3: Heat the frying pan and add oil, and sauté the red oil bean paste and the hot pot base

4: Add fish bones and tails and stir-fry together

5: Add broth (or water) and bring to a boil

6: Raise the pot from another pot, boil the water and blanch the oil wheat vegetables in a bowl, and spread the cooked fishbone fish tail on the oil wheat vegetables

7: Bring the marinated fish fillets to a boil

8: Cook cooking wine, beautiful and fresh soy sauce, cook until the fish fillets are cooked and ready to be served

9: Heat another pot, add oil, peppercorns and dried chili peppers and stir-fry until fragrant, then drizzle on the fish fillets and sprinkle with green onions

<h1 class="pgc-h-decimal" data-index="38" > soy pepper poplot clam</h1>

Ingredients: 500g clams, 1 green pepper, 1 red pepper, 3 slices of ginger, cooking wine, lao dry mom tempeh hot sauce, salt, oil to taste

1. Soak the flower clams in brine for half an hour, spit out the sediment, rinse repeatedly, and then fish out the control water.

2. Green and red peppers remove the stems, remove the seeds, wash and cut into pieces, and ginger is washed and sliced.

3. Pour oil into the pan, heat over medium heat to 50%, pour tempeh sauce and ginger slices and sauté until fragrant.

4. Pour in the green and red pepper pieces and flower clams, change to high heat, cook the cooking wine and stir-fry until the clams open.

<h1 class="pgc-h-decimal" data-index="39" > curry shrimp tail</h1>

1. Ingredients used: yellow curry paste, curry cubes, butter, onion, fragrant leaf star anise, finger pepper cut into sections, dried red pepper cuts, line pepper cuts;

2, wash the shrimp tail and drain the water for later, add butter into the pot to melt;

3: Add onion, star anise leaves, dried red pepper and stir-fry until fragrant, add curry cubes;

4, put in the yellow curry sauce, stir-fry evenly, pour in the shrimp tail, stir-fry evenly;

5: Pour in 5 ml chicken juice, 5 ml oyster sauce, 3 g white pepper powder, 3 g sugar and stir-fry well;

6: Add coconut milk and a little water and simmer until the soup is thick, add chopped chives, peppercorns, finger pepper segments, stir-fry evenly before leaving the pot, and finally pour in red oil.

<h1 class="pgc-h-decimal" data-index="40" > 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

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 1, add soy sauce, salt, stir-fry evenly, sprinkle with green onions.

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