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" > guifei chicken wings</h1>
method:
1, preparation, sugar, salt, cooking wine, red wine, green onion and ginger, soy sauce, chicken wings;
2、Cut the green onion and ginger into strips and set aside;
3. Cut open the chicken wings;
4. Put the chicken wings into the pot and add salt;
5. Add cooking wine to marinate for half an hour and set aside;
6, put a little oil in the pot, fry the chicken wings in the oil, sauté the surface of the stir-fry slightly yellow and fish out for later;
7, leave a little bottom oil sautéed chives ginger shredded;
8、 Stir-fry the chicken wing cubes well;
9. Add soy sauce and sugar and stir-fry well;
10、 Pour in red wine and foam over chicken wings;
11: Cover and simmer for 5 minutes.
<h1 class="pgc-h-decimal" data-index="02" > braised pig hand</h1>
ingredient:
Black pig pig hand 1 green onion 3 pieces ginger slices 2 slices of eggs 4 large ingredients Appropriate amount of rock sugar, cooking wine, salt, soy sauce
1. Wash the pig's hands, boil the pot under boiling water until there is foam, rinse and clean again
2: Add cooking oil, add lumps of rock sugar, stir-fry sugar over low heat
3: Add green onion ginger and pork and sauté by hand
4, add an appropriate amount of cooking wine, old soy sauce to color, add rinsed ingredients (star anise cinnamon orange peel cardamom, etc.), add an appropriate amount of water without boiling over the pig's trotters and turn to the pressure cooker
5: Turn out the pressure cooker on high heat to collect the juice and add eggs, salt to an appropriate amount, and sprinkle the green onion while hot!
<h1 class="pgc-h-decimal" data-index="03" > dried chicken nuggets with green peppers</h1>
Royalties
Ingredients: 1/2 teaspoon chicken 100 g green pepper
Accessories: 1 green onion 1 ginger 5 g garlic 2 dried chili peppers 6 peppercorns 10 rapeseed oil 50 g bean paste 2 teaspoons dark soy sauce 2 teaspoons salt 2 g sugar 1 tbsp
method
1. Wash the chicken and green peppers
2. Prepare the ingredients, green onion, ginger, garlic, dried chili peppers, and peppercorns
3. Put the chicken in cold water and boil the bleeding water
4. Remove and wash and set aside
5. Cut the green pepper into small pieces and sauté in a waterless and oilless pot
6. Sauté until the skin of the green pepper becomes wrinkled
7. Cut the green onion into strips, slice the ginger and garlic, cut the dried chili pepper into sections, wash the peppercorns and set aside
8. Slowly simmer the water of the chicken nuggets in a pot over medium heat, add dried chili peppers, peppercorns, ginger and garlic slices, and half of the shredded shallots
9. Stir-fry the bean paste, soy sauce, add a little salt to taste, cover the lid and simmer the chicken
10. After the chicken is cooked, add green pepper and sauté, add sugar to taste
11. Sprinkle with green onions
<h1 class="pgc-h-decimal" data-index="04" > Sixi meatballs</h1>
Ingredients: 500g of pork filling, 50g of horseshoe, 1 egg, 20g of green onion, 10g of ginger, 30ml of light soy sauce, 10ml of dark soy sauce, 10ml of cooking wine, 10g sugar, 10g of dry starch, 5ml sesame oil, 5g pepper, a little salt moderate water
practice:
1. Cut the horseshoe skin into thin slices, then cut the green onion and ginger into thin slices.
2. Put the minced meat in a bowl, beat into eggs, salt, pepper, cooking wine, light soy sauce, dry starch, stir in one direction, add green onion, minced ginger, chopped horseshoe and sesame oil and stir well.
3. Soak your hands in water, take 1/4 of the meat and fill the palm of your hand, and form four large meatballs of equal size.
4. Pour the oil into the pan, heat the oil and add the meatballs, fry until the surface is golden brown and remove.
5. Leave a little oil in the pan, add the shallots and ginger until fragrant, pour in the water, light soy sauce, dark soy sauce, cooking wine, sugar and croquettes, turn the heat down and cook for about 30 minutes. When the soup is halfway cooked, thicken the starch with water.
<h1 class="pgc-h-decimal" data-index="05" > sour and spicy lettuce</h1>
Ingredients: 1 lettuce, 4 cloves of garlic, 3 dried red peppercorns, 20 peppercorns, salt to taste, white vinegar to taste
1, lettuce peeled, washed and cut into pieces, the leaves of the lettuce head are washed and cut into inch sections for later;
2、Mince the garlic and cut the dried red pepper into sections;
3, wok oil, medium-low heat, when the oil is cold, put in the peppercorns, with the oil temperature rises the peppercorns change color out of the fragrance, fish out the peppercorns do not;
4: Over medium heat, add minced garlic and dried red pepper and sauté until fragrant;
5: Stir-fry the lettuce cubes, add salt and vinegar, stir-fry for one to two minutes, pour in the lettuce leaves and stir-fry well, out of the pot.
<h1 class="pgc-h-decimal" data-index="06" > 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="07" > sauce fried fish</h1>
Ingredients: grass carp, green onion, ginger, garlic, cooking wine, soy sauce, sugar, dark soy sauce, star anise, vinegar, cinnamon, peppercorns, salt
1. Remove the prepared grass carp from the internal organs, and scrape off the scales and a layer of black film on the fish, then cut the fish into sections, and then put some cooking wine, ginger slices, green onion, soy sauce and some salt into the basin and marinate for 20 minutes.
2, this time can be ready to prepare the sauce, prepare a small bowl, pour in some soy sauce, dark soy sauce, sugar, vinegar, ingredients. At this time, you can start the pot and pour a little water to boil, and then boil the star anise and cinnamon, then pour down the prepared sauce and boil, sprinkle some peppercorns back into a small bowl.
3, then start the pot and pour the oil heat pan, when the oil temperature is 50% hot, you can put down the fish to fry until both sides are golden brown, fry until it is slightly charred, you can fish it out and plate it, and then pour the sauce just now evenly on it.
<h1 class="pgc-h-decimal" data-index="08" > braised spotted fish</h1>
Ingredients and seasonings: spotted fish, green onion, ginger, cooking wine, soy sauce, sugar, oyster sauce, starch,
Cooking method steps:
1: Wash and drain the fish, sprinkle some salt on both sides and marinate for 15 minutes.
2: Wash and cut the green onion, cut the ginger into 5 or 6 slices into strips.
3, high heat pot, under a sufficient amount of oil, the marinated fish, under the pan on both sides of the frying pan until golden brown, under two spoons of sugar, half a bowl of soy sauce, two spoons of oyster sauce, a spoonful of cooking wine, under the ginger shredded, add the water that has not passed the fish body, simmer for about 15 minutes, halfway to turn the fish over, let the fish stew on both sides into the flavor.
4: Add half a bowl of starch and water, pour into the pot, add green onion, and collect the juice on high heat.
<h1 class="pgc-h-decimal" data-index="09" > fatty sausage fish</h1>
Ingredients: 150g of fatty sausage (marinated in advance), 100g of fillets
Accessories: 100g of green shoot strips, 100g of water fungus, 30g of green and red pepper rings
Seasoning: A little spicy lobster paste, a little bit of green pepper oil, monosodium glutamate, chicken essence, sugar, corn starch, egg whites, red oil, salt
1. Fillet with seasoning and egg whites, corn starch marinated;
2. Add salt to the bottom of the green shoot strips and water fungus;
3． Heat the pot under the red oil, a little spicy lobster sauce stir-fry fragrant, add the right amount of water and a little bit of green pepper oil, monosodium glutamate, chicken essence, sugar, salt, fat intestine fish fillet under the pot boiled, add peppercorns, from the pot to plate, sprinkle pepper rings on the surface, pour hot oil on it.
<h1 class="pgc-h-decimal" data-index="10" > spicy potato chips</h1>
Ingredients: potatoes, vegetable oil, shallots, garlic, pepper noodles, chili noodles, salt, monosodium glutamate, chicken essence, cumin powder.
Method: 1, we have to buy a knife to cut potato strips, cut the potatoes into potato strips, cut the shallots into green onions, and cut the garlic into slag.
2, use high heat to fry the vegetable oil, pour the cut potato strips into the pot with frying, pay attention to stir-frying, otherwise afraid of paste, after cooking, put the potato strips into a soup pot, put garlic, spring onions, pepper noodles, pepper noodles, salt, monosodium glutamate, chicken essence, cumin powder, mix well, the right amount of put, you can taste.
<h1 class="pgc-h-decimal" data-index="11" > dried apricot abalone mushrooms</h1>
Ingredients: 300 g of apricot abalone mushrooms, 10 g of peppercorns, 1 tbsp of oyster sauce, 1 tsp of sesame oil, 1 tsp of sugar, 10 g of dried chili peppers, 1/2 tsp of salt, 1 tbsp of light soy sauce, 1/2 tsp of chicken essence, 1 piece of green onion, 2 slices of ginger, 3 cloves of garlic, 10 g of peanuts, 10 g of sesame seeds, 50 g of vegetable oil
1. Prepare raw materials
2: Chop peanuts and sauté sesame seeds in a pan to mature
3, apricot abalone mushrooms torn into filaments by hand, thickness according to personal preferences, like to chew the head of the coarse, tear out is definitely better than the knife cut delicious
4, microwave heat for 4 minutes, drain the water, the purpose is to make the apricot abalone mushroom initially mature, but also to remove excess water, but also to blanch the water after draining the water.
5: Finely chop the dried chili pepper, 1 small piece of green onion, 3 cloves of garlic, 2 slices of ginger, change to a knife into slices
6: Heat the pot and pour in a little oil, before passing the bottom of the pot
7, pour into the apricot abalone mushrooms on high heat and stir-fry, fry until the appearance is browned and can be poured out for later, the whole heat, apricot abalone mushrooms are comparable to the resistant stir-fry without worrying about the paste
8, pour a little oil into the pot again, stir-fry the peppercorns on low heat, sauté the aroma on a low heat, if you can fish out the peppercorns when you want to eat
9: After the peppercorns are fragrant, pour in the dried peppers and shallots, ginger and garlic, then add shallots, ginger and garlic will not be mushed
10, pour in the fried apricot abalone mushrooms, quickly cook 1 large spoon of soy sauce and stir-fry evenly, then the pan is very hot, cooked into the soy sauce aroma will be released immediately
11, at this time the fire is small, add 1 teaspoon of sugar, salt and chicken essence 1/2 teaspoon each, and then put 1 large spoon of oyster sauce, if the fire is large, soy sauce will be pasted off
12: Stir-fry the spices on high heat, drizzle with a small spoonful of sesame oil, and then sprinkle the dried and fried sesame peanuts before finally leaving the pot and stir-fry well
<h1 class="pgc-h-decimal" data-index="12" > chopped duck with green onions</h1>
Ingredients: 1 duck, 50 grams of salt, 10 grams of chicken essence, 50 grams of sugar, 50 grams of cooking wine, 50 grams of vinegar, 20 grams of soy sauce, 150 grams of green onion, some chili peppers
1. Wash and cut the green onion into hob pieces, and cut the plate duck into large pieces.
2. Cook the plate duck pieces, remove them and marinate them for a while with dry starch, soy sauce and salt.
3. Put oil in the pan, pour the oil into the duck cubes and fry until it changes color.
4. Add the shallots and sauté them until the shallots are fragrant. Add vinegar, soy sauce, cooking wine, salt, chili pepper and chicken essence and stir-fry evenly.
<h1 class="pgc-h-decimal" data-index="13" > lamb chop cabbage vermicelli soup</h1>
Ingredients: Fresh lamb chops, cabbage, vermicelli, ginger, green onion, red pepper, cooking wine, salt, fragrant leaves, star anise, cinnamon
1. Wash the lamb chops, chop them into long pieces, wash the cabbage and tear them into large pieces.
2. Add water to the pot, add star anise, fragrant leaves, cinnamon, boil the water and add lamb chops to blanch the water, fish out and set aside.
3. Wash vermicelli with cool water.
4. Add enough water to the pot, add red pepper, ginger slices, green onion, lamb chops, pour in the cooking wine, bring to a boil on high heat, then reduce heat and cook for about 30 minutes.
5. Add the torn cabbage slices, cook for 10 minutes, add a little salt, add the vermicelli and cook slightly to get out of the pot.
<h1 class="pgc-h-decimal" data-index="14" > garlic back to the pot meat</h1>
Ingredients: 1/2 catty of cooked pork belly or salted pork, 10 garlic kernels, 1/4 tsp sugar, 1 tbsp water, 1 tsp meiji umami sauce, 1 green garlic or green onion, 1 chili pepper, a little black pepper
1. Prepare the ingredients, cut the garlic and pepper into oblique slices, and slice the pork belly for later.
2. Pour a little oil into the pan (because the pork belly will come out of the oil) to lightly fry the pesto until golden brown, after the aroma overflows, scoop up the garlic first and set aside, put in the pork belly slices and stir-fry (stay in the pan until some are just right and then stir-fry).
3. Add 1 tsp of umami lotion and 1 tbsp of water, add a little sugar (about 1/4 tsp) and black peppercorns.
4. Add the garlic back and cook until the garlic is flavored.
5. Add garlic and chili flakes to recipe 4 and stir-fry before serving
<h1 class="pgc-h-decimal" data-index="15" > kuaishou scallion fried cumin lamb fillet</h1>
Ingredients: Lamb slices 250 g onion 1/2 coriander 1 handful
Seasoning: 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp salt a little sugar 1 tbsp water starch
Spices: 1 tbsp cumin 1 tbsp cumin powder 1 tbsp chili noodles 1 tbsp curry powder 1/2 tsp pepper powder 1/4 tsp cooked sesame seeds 1 tbsp
Prepare the required ingredients:
a、 Wet seasoning: rice wine + soy sauce + oyster sauce + salt + sugar + water starch mix well and set aside
b. Dry seasoning (spices): cumin grains, cumin powder, curry powder, pepper, paprika, cooked sesame seeds
Shred the onion and cut the parsley into sections and set aside
Boil the lamb slices in water, blanch slightly, quickly fish out, control the moisture and set aside
Heat the pan with oil, sauté the onion and sauté until it changes color and is transparent
Pour in the blanched lamb slices
Add the prepared bowl of juice and stir-fry quickly over high heat
Add cumin, chili noodles and other spices and stir-fry evenly
Finally, add the coriander and cooked sesame seeds and you will be out of the pan!
A fragrant cumin lamb slice can be served
<h1 class="pgc-h-decimal" data-index="16" > hangzhou pepper beef fillet</h1>
Ingredients: 250 grams of beef fillet, 100 grams of hangzhou pepper, 3 red peppers, 1 egg, starch, green onion, ginger, salt, cooking wine, soy sauce
1, the pepper, red pepper obliquely cut into long sections, here is the use of bought ready-made beef fillet, at home you can also buy beef back to cut into slices, cut beef with a knife along the grain of the meat, about 0.5 cm thick, 5 cm long slices.
2, the will be used to use the green onion, ginger, garlic slices, in the beef slices put 1 spoonful of salt, 2 spoons of cooking wine, 1 spoonful of starch, 1 egg white stirred well, this step is to sizing the beef tender, adjust a bottom mouth.
3: Pour oil into the pot, when it is 70% hot, put the beef fillet into the oil pan first, then put the hangzhou pepper and red pepper into the pot together, pass the oil, when the beef fillet changes color, put all the ingredients out and drain the oil.
4: Put a little oil in the pot, then add beef fillet, hangzhou pepper and red pepper and stir-fry, add 1 spoonful of oyster sauce, 1 spoonful of dark soy sauce, 1 spoon of salt, 1 spoon of sugar to taste, stir-fry all the ingredients into the flavor and you can get out of the pot
<h1 class="pgc-h-decimal" data-index="17" > sweet and sour pork ribs</h1>
Ingredients: 1 kg of pork ribs, 75 grams of rock sugar (sugar is also available), 25 grams of soy sauce (including 15 grams of light soy sauce, 10 grams of dark soy sauce), 50 grams of vinegar, 25 grams of cooking wine, 15 grams of green onion, 5 grams of cooked sesame seeds, 15 grams of ginger slices, oil, salt to taste.
1, pork ribs chopped into 5 cm long segments, put in boiling water to remove blood water;
2. Stir in the ribs with cooking wine, soy sauce and ginger and shallots for 20 minutes;
3. Steam the ribs on the pot (about 30-40 minutes);
4, steamed ribs pick out for use, broth take out ginger and green onion for use;
5: Heat the oil in the pan until 70% hot and fry the ribs until golden brown;
6: Leave the bottom oil in the pot, put the rock sugar into the boiling, add the broth of the steamed pork ribs, soy sauce, vinegar and salt, put in the ribs and burn for a few minutes;
7: When the soup is thickened, drop a few drops of vinegar and sprinkle sesame seeds.
<h1 class="pgc-h-decimal" data-index="18" > emollient winter five blessings</h1>
Ingredients: 8g white fungus lotus root 1 piece iron stick yam 1 piece black fungus 8g celery 100g, pickled pepper 5 cloves garlic tempeh appropriate amount of soy sauce appropriate amount of oyster sauce appropriate amount of oil appropriate amount of salt
1 Prepare the raw materials.
2 white fungus and fungus are blistered in cool water in advance and torn into small flowers
3 lotus roots, yam cut into slices
4 celery cut into thin strips
5 tempeh slightly chopped, garlic minced and pickled pepper into small rings.
Bring water to a boil in 6 pots, add the white fungus and wood ear fungus and blanch it and remove it
7 Lotus root and yam are also boiled
8 Blanch the celery slightly
9 All the blanched ingredients are over cold water, then passed through the cold boiled water, through the raw water, and then control the excess water
Add oil to 10 pots and sauté the peppers, minced garlic and tempeh
11 Add an appropriate amount of soy sauce, oyster sauce, a little boiling water and bring to a boil again
12 Pour in the prepared seasoning juice, mix well, like spicy can add a little chili oil, you can also add some peanut crushed to increase the flavor
<h1 class="pgc-h-decimal" data-index="19" > diced parsley chicken</h1>
Ingredients: Celery, chicken breast, vegetable oil, salt, ginger, flavor fresh, red pepper, starch, pepper, sesame oil
Directions: 1: Wash the celery, remove the leaves and dice, mince the ginger, wash and dice the red pepper.
2, wash and dice the chicken breast, mix well with pepper, flavor fresh, starch, and then mix evenly with sesame oil for about 5 minutes, start the celery under water pot, add a few drops of vegetable oil and blanch for 1 minute to fish, over cold water to drain the water.
3: Heat the pan with cold oil, heat the oil for 70% of the diced chicken, stir-fry evenly until it changes color.
4, in a hot pan of cold oil, oil heat 80% under the ginger stir-fried spicy taste, add celery stir-fry out the aroma of celery, add red pepper stir-fry out of the aroma.
5: Add diced chicken, salt and extremely fresh and stir-fry evenly, about 2 minutes or so to get out of the pot.
<h1 class="pgc-h-decimal" data-index="20" > steamed chicken with shiitake mushrooms</h1>
Ingredients: 300 g chicken wings, 120 g fresh shiitake mushrooms, 100 g fungus, 200 g ham, 1/2 tsp salt, 2 tsp light soy sauce, 1/2 tsp cooking wine, 1/2 tsp pepper, 1/2 tsp sugar, 1/4 tsp monosodium glutamate, 2 tsp olive oil, 1 tbsp sesame oil, 2-3 slices of ginger, 1 tablespoon of chopped green onion.
method:
1. Wash and dry the chicken wings and chop them into two. Wash and drain the shiitake mushrooms, and the horizontal slices are two (if the shiitake mushrooms are large and thick, you can take 3-4 thick slices). The foaming fungus is torn into small flowers. (All ingredients are about the same size)
2. Bring water to a boil, add the fungus and shiitake mushrooms, blanch for 3 minutes, rinse with cool water and drain.
3. Place the chicken wings, shiitake mushrooms and fungus in a large bowl, add salt, soy sauce, cooking wine, pepper, sugar and MSG, grab well, finally pour in olive oil, grab well and marinate for 30 minutes.
4. Cut the ham into 7mm thick slices, cut into 4 pieces.
5. Arrange all ingredients in a deep bowl in the order of ''Chicken Wings-Mushrooms-Fungus-Ham Slices-Chicken Wings'' (or feel free to arrange them).
6. After bringing the steamer to a boil over high heat, put the bowl in and steam on high heat for about 13 minutes.
7. Remove, sprinkle with green onion, heat sesame oil, pour on green onion, and serve
<h1 class="pgc-h-decimal" data-index="21" > crisp and refreshing sting</h1>
【Main ingredients】: fruit radish, jellyfish skin, coriander, garlic paste, carrot, salt, balsamic vinegar, sugar, chili oil
【Preparation Method】:
1. Scrape off the outer skin of the fruit radish, cut into thin strips, jellyfish peel cut into thin strips into water and soak overnight, cast off the salty taste and then drain the water for later.
2. Mix the shredded radish, shredded carrot, coriander segments, jellyfish skin shredded together, add salt, sugar, balsamic vinegar, chili oil, garlic paste and mix them all to serve.
<h1 class="pgc-h-decimal" data-index="22" > sweet and sour cabbage ribs</h1>
Ingredients: Pork ribs Cabbage Rice wine (cooking wine) Tomato sauce Ginger Aged vinegar White vinegar Sugar Starch Salt
1, wash the ribs into boiling water blanched bloody water, fish out rinse to remove foam, bone residue for later
2: Wash the cabbage and shred by hand or cut into wide strips.
3: Peel and wash and slice the ginger.
4: Heat the oil in a wok, add ribs, ginger, rice wine (about 1 soup bowl), aged vinegar (about 2 soup bowls) and stir-fry evenly, add water to the height of the ribs and bring to a boil, turn to medium heat and cook for about 20 minutes, add cabbage, tomato sauce (about 2 tablespoons) and continue to cook for about 10 minutes, add salt, white vinegar (about 1 tablespoon), sugar (about 2 tablespoons), starch and collect the juice
<h1 class="pgc-h-decimal" data-index="23" > steamed chicken with golden needle fungus</h1>
Ingredients: Dried nasturtiums, dried fungus, chicken thighs, chives, ginger, cooking wine, soy sauce, oyster sauce, salt, sugar, pepper, dry starch
1: Wash the chicken thighs, remove the chicken bones with scissors, cut the chicken into small pieces and marinate with minced green onion and ginger and seasoning for 15 minutes;
2, gold needles, fungus soaked in cold water in advance, washed after soaking hair, the part of the golden needle vegetable removed from the hard stem is washed and knotted, the bottom of the dish is covered with golden needles and fungus (sprinkle 1/4 small spoon of salt and mix well), and then put the marinated chicken on top, put it into the steamer that has been boiled and steamed for 20 minutes;
3: After steaming, take it out and mix it to make the season evenly, sprinkle with green onions and have good dishes on the table.
<h1 class="pgc-h-decimal" data-index="24" > spicy braised pork</h1>
Ingredients: Pork belly 400 grams Potato strips 75 grams Green and red pepper rings 50 grams onion grains 20 grams Rib sauce, shacha sauce, pot sauce, ginger pieces, green onion knots, dried peppercorns, dried chili festivals, green onions, salt, monosodium glutamate, chicken essence, fresh soup, salad oil each appropriate amount
1. Cut the pork belly into pieces, first put it into the pot to simmer, add the rib sauce, shacha sauce and pot sauce and stir-fry well, mix the fresh soup and add ginger pieces and green onion knots, after the chicken essence is simmered in a small heat, pick out the pork belly and fry it in a 60% hot oil pot, fish it out and drain the oil and set aside. In addition, fry the potato chips in a 50% hot oil pan, drain the oil, and put them on the bottom of the plate.
2. Leave the bottom oil in the pot, add the dried chili festival, dried peppercorns and onions together and sauté until fragrant, add the fried braised pork and green and red pepper rings, stir-fry while adding salt, monosodium glutamate and chicken essence, put the pot into a plate with potato strips, and finally sprinkle with green onions.
<h1 class="pgc-h-decimal" data-index="25" > sauerkraut fat sheep slices</h1>
Ingredients: 350 g lamb, 200 g sauerkraut, 5 red dried peppers, 1 teaspoon salt, 1 green onion, 2 coriander, 3 slices of ginger, 2 garlic
1: Slice the lamb with three fat and seven points thin, wash and cut the sauerkraut into sections, and cut the red dried pepper
2: Heat a little cooking oil in a wok and stir-fry ginger, garlic, red pepper and stir-fry until fragrant.
3: Pour in the lamb and stir-fry for 2 minutes
4: Add ginger, red pepper, 2 bowls of water, simmer on low heat and simmer for 10 minutes
5: Pour in sauerkraut, salt and chicken essence, continue to simmer for 5 minutes, sprinkle with peppercorns, coriander and green onion when you are about to come out of the pot.
<h1 class="pgc-h-decimal" data-index="26" > braised striped fish with pickled pepper</h1>
Ingredients: 2 strips of fish, 1 pickled radish, 1/4 tsp salt, 1 tbsp rice vinegar, 1 tbsp watercress paste, 2 shallots, 1 tbsp cooking wine, 1 tbsp light soy sauce, 8 pickled peppers, 1 tsp sugar, 20 peppercorns, 250 ml vegetable oil
1. Take the fish to the head and tail and offal, chop the long section and put in the salt, and marinate the cooking wine for 10 minutes
2. Cut the garlic into slices and the green onion into sections
3. Cut the sour radish into long strips and the pickled pepper into small pieces
4. Put vegetable oil in the pot, and fry the fish when the oil temperature is 80% hot
5. Fish out of the fried striped fish, control the oil and set aside
6. Leave the bottom oil in the pot, add Pixian bean paste, pickled pepper segments, pickled radish, green onion, garlic and stir-fry until fragrant
7. Add a pinch of peppercorns and sauté until fragrant
8. Add an appropriate amount of water and simmer for 3 minutes on low heat
9. Pour in the fried fish, add 2 tablespoons of cooking wine and 1 tablespoon of soy sauce
10. Add 1 tablespoon of rice vinegar
11. Add another teaspoon of sugar and simmer over low heat
12. Collect the juice on high heat
<h1 class="pgc-h-decimal" data-index="27" > okra roast beef</h1>
Ingredients: 450 g beef tendon, 200 g okra, shaved off the stem, 140 g tomatoes diced, 100 g onion diced, 11/2 teaspoons of corn flour, 2 tablespoons of vegetable oil, 1 tablespoon of wine, 3 tablespoons of tomato sauce, 2 tablespoons of soy sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of salt
Method: 1, beef tendon meat in boiling water for 2 minutes, take out the reverse stripe and cut into 2 cm thick slices;
2, take a small bowl, put in the white powder and 2 tablespoons of water, mix into too white powder water;
3: Heat the frying pan with oil on high heat. Stir-fry the onion, add the beef and wine and stir-fry for a while. Then add tomato paste, tomatoes, 480 ml of water, soy sauce, sugar, salt, bring to a boil, reduce heat and simmer for about 1 hour until the beef is cooked through. Add the okra and cook. Solder with ether white powder water and serve.
I am the author of the field of gastronomy Splendid V Shandong, if you like my article, welcome to follow me! If you don't know what to eat every day, please pay attention to me and share delicious food with everyone every day. Daily update of the article, not to see the scattered, welcome to forward, let more people who love food share together.