I once saw an article that wrote: "At present, food can always have some thoughts, or hungry qianjiao, observe before eating, think in the middle of eating, simmer after tasting, eat for nature, chew quietly, gently taste, extraordinary liquid rhyme." Eating is a kind of happiness, taste is a kind of fun, and transparent ink fragrance feels the spicy salty and sweet in the text, which is a kind of happiness. Those who can eat get a heart-warming enjoyment; those who can eat find a peace of mind. "Savor it, have a deep understanding!" Food has now become a part of our lives, life, slowly walking, slowly living, life does not need gorgeous coats, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, every day select different dishes to share with everyone, together for the wonderful life of every day!
Dried squid grilled ribs
Ingredients: 100 g dried squid, 500 g ribs, 100 g yam, 1 piece of ginger, 2 star anise, 3 teaspoons of watercress paste, 2 teaspoons of cooking wine, 4 g of salt, 20 ml of cooking oil
method:
1. Dried squid soaked in water, treated cleanly, changed the flower knife to cut into small pieces, washed the ribs and cut into pieces, peeled and cut into small pieces of yam, washed and shredded ginger
2. Prepare the pot to burn the oil, add the ginger shreds, star anise and stir-fry until the ribs are yellow
3. Add the squid and stir-fry, fry until rolled, add cooking wine, cover the boiling water of the ribs, and bring to a boil over high heat
4. Put in the watercress sauce, change the heat and simmer for about 20 minutes, add the yam and cook until there is still one-third of the soup left, add some salt and stir well, and collect the juice on high heat
Bean skin meat rolls
Ingredients: bean skin green pepper carrot lean meat
method:
1. I was afraid of raw bean skins, so I steamed the bean skins first and let them cool.
2. Cut the green pepper into strips and cook with sesame oil and salt in boiling water.
3. Shredded carrots with sesame oil and salt cooked in boiling water.
4. Shredded lean meat can be fried until it is crispy.
5. Finally there is the roll.
Back to the pot of meat
Ingredients: 350 grams of pork belly, red pepper slices, 60 grams of asparagus segments. 10 grams each of soy sauce, bean drum, 5 grams of peppercorns, and 5 grams of salt.
1, wash and cook the pork belly until eight ripe, drain and slice, fry out of the pan and set aside, and blanch the asparagus segments.
2, fry fragrant peppercorns, bean drums, add slices of meat, asparagus and soy sauce and stir-fry evenly, add red pepper slices and fry to get out of the pot.
Farmhouse native chicken
Ingredients: net running pheasant 600 g, shiitake mushrooms 200 g. 50 grams of green onion, 50 grams of garlic, 100 grams of green and red pepper, shredded green onion, soybean paste, beautiful fresh soy sauce, salt, monosodium glutagm, chicken essence, lettuce oil
Preparation method: 1, cut the net running pheasant into pieces and set aside. Cut the soaked shiitake mushrooms into pieces, wash and cut the green and red pepper into segments, and set aside.
2: Heat the pot with vegetable oil, pour in the chicken nuggets and sauté until they change color, add the green onion and garlic together and sauté, add the shiitake mushroom pieces, mix in the appropriate amount of water, and cook until the chicken is soft and cooked.
3: Then add the green and red beauty pepper segments, add soybean paste, beautiful fresh soy sauce, salt, monosodium glutamate and chicken essence, and sprinkle some green onions when you put it into the container.
Eggplant sauce with canned fish
Ingredients required: 3 catties of fish, 100 grams of tomato paste, appropriate amount of oil and salt, 1 piece of green onion, 1 piece of ginger, 3 cloves of garlic, 20 peppercorns, 2 large ingredients, 2 teaspoons of allspice powder, 3-4 dried chili peppers, 2 tablespoons of light soy sauce, 1 tablespoon of braised soy sauce, 1 tablespoon of sugar, 1 tablespoon of cooking wine, and an appropriate amount of water starch.
Procedure steps:
1. The size of the fish should not be too large, smaller is better, if it is too big, it will not be fried, which will affect the taste. Clean up the fish, remove the fish head and internal organs, remove a layer of black film in the belly of the fish to remove clean, the black film in the belly of the fish is fishy, the fish is cleaned, to drain the water, otherwise it is easy to splash oil when frying.
2. Prepare the seasoning, cut the green onion into sections, slice the ginger, crack the garlic, and use tomato sauce or tomato sauce.
3. Add oil to the pot to heat, heat until smoke, more fish, the fish into the frying in batches, the fish into the oil pot one by one, turn on the high heat and fry for 1 minute, and then change the low heat to fry for 2 minutes and then fish out. Do not turn the fish after entering the fish, fry the shape and then turn the fish over and fry, wait for one side to be fixed and then turn over and fry the other side, so that it is easy to keep the fish intact, the fish has not been fried when the shape is turned, the fish is easy to crush. Let the fried striped fish cool.
4. The oil in the pot is hot, the fish is re-fried, the crucian carp is fried until golden and crispy, the oil is fished out, and the cooled fish is re-fried for the second time, so as to ensure that the fish's spines are fried, and the fish after being prepared, when eating, do not have to worry about being pricked by the fish spines.
5. Pour out the oil of the fried fish, leave a little bottom oil, add shallots, ginger, garlic, peppercorns, large ingredients, dried chili peppers, stir-fry half of the tomato sauce evenly, stir-fry the sour taste.
6. Drizzle in the right amount of water, the amount of water and the fish can be flush, pour in soy sauce and cooking wine, add five-spice powder, salt, bring to a boil over high heat.
7. Put the fried fish into the pressure cooker, pour in the prepared soup, cover the pot, bring the pressure cooker on high heat to steam, and press on medium heat for 15 minutes.
8. After the time, let it cool, open the lid of the pot, pick out the shallots, ginger, garlic, large ingredients, and dried peppers, pour the remaining soup into the pot, add the remaining half of the tomato sauce, boil on high heat, pour in the appropriate amount of water starch to hook the sauce, heat on high heat until the soup becomes viscous, turn off the heat, and pour the soup on the fish.
Fresh shrimp noodles
【Preparation ingredients】Shrimp, noodles, green vegetables, salt, pepper, soy sauce,
【Preparation process】1, peel off the shell of the shrimp, keep the shrimp head and shrimp shell for later, and put some salt and pepper on the shrimp and marinate for a few minutes.
2: Heat the oil in a hot pan, add the dried shrimp shell, fry the shrimp oil over medium-low heat, then drain the shrimp oil and set aside.
3: Pour boiling water into the shrimp shell pot, bring to a boil, reduce heat and cook for 7 minutes.
4: After cooking, filter the shrimp head and the soup base is completed.
5: Cook the noodles and vegetables in a bowl.
6: Put the shrimp oil in another pot, heat it up and fry the shrimp on each side for one minute into the bowl, and finally pour in a spoonful of shrimp oil and sprinkle the green onion.
Pasta with beef with tomato
【Ingredients】Pasta, beef, tomato, rock sugar, lemon, salt, soy sauce, olive oil, minced black pepper, water starch
【Preparation process】1: Mince pork or beef and set aside.
2, tomato cross flower knife, open the water and blanch the skin.
3: Then chop the tomatoes and set aside.
4: Pour olive oil into a hot pan, sauté the tomatoes over low heat to soften, then add a little rock sugar and stir-fry together.
5: Then pour in a small half bowl of boiling water, add salt, cook until the soup is thick, squeeze in some lemon juice, hook with water starch, and the tomato sauce is ready.
6: Heat the pasta in boiling water over low heat.
7: Scoop out and mix in an appropriate amount of olive oil to prevent stickiness.
8: Re-add the olive oil, sauté the minced beef and stir-fry.
9: Pour in the tomato sauce and pasta and mix well and put on the plate.
Stir-fried shredded potatoes with pickles
Ingredients: 2 potatoes, 100g of Kimchi, salad oil, 30g of Korean hot sauce, 10ml of soy sauce, 2g of sugar, green onion, garlic, sesame oil, sesame seeds
1. Prepare all the ingredients.
2: Soak the potatoes in water, cut the kimchi into strips, cut the green onion into sections, and mince the garlic.
3: Stir-fry the shredded kimchi in a wok with a little salad oil.
4) Add a spoonful of Korean hot sauce and continue stir-frying.
5: Add shredded potatoes and stir-fry for a while.
6: Add some kimchi juice and stir-fry.
7: Add the shallots and minced garlic and stir-fry for a while.
8: Add a spoonful of soy sauce.
9: A pinch of sugar.
10: Drizzle in sesame oil and stir-fry evenly.
11: Place on a plate and sprinkle with cooked sesame seeds.
Fried vegetable balls
Ingredients: Celery ball syrup, shredded carrot, shredded cabbage, shredded onion, shredded shiitake mushrooms, minced water chestnut, minced celery, chopped coriander, whole egg liquid, flour, salt, pepper, sesame oil
Directions: 1. Mix shredded carrots, shredded cabbage, shredded onion, shredded shiitake mushrooms, minced watercress, minced celery, chopped parsley and seasonings and set aside.
2. Take the container, mix the celery ball pulp, whole egg liquid and flour until it is viscous, then add the material of Recipe 1 to mix well, and pinch out the ball by hand.
3. Take the pot, pour the appropriate amount of oil and burn it to 160 ° C, put in the balls and fry until it is set, then remove the draining oil and put it on the plate.
Back to the pot of radish
Ingredients: 1/2 white radish, 3 tbsp peanut oil, 1/2 teaspoon salt, 2 tbsp starch, 1 egg, 1 red pepper, tempeh to taste, bean paste to taste, garlic sprouts to taste,
Directions: 1. Wash the radish, cut the round slices horizontally, and then change the knife to a fan shape.
2. Cut the garlic seedlings into sections and shred the red peppers.
3. Stir the eggs with salt and starch into egg mixture.
4. Mix the radish slices with egg liquid, and dip each piece in egg liquid.
5. Put oil in the pot. Fry in the paste of radish slices over high heat.
6. Fry the golden brown on both sides and set aside.
7. Leave oil in the pot (the remaining oil is just enough), add tempeh and bean paste to simmer the aroma.
8. Add the fried radish slices and stir-fry.
9. Stir-fry the garlic sprouts and fresh red pepper shreds a few times out of the pan.
10. It is a perfect match with pancakes, roll up and eat.
Large plate of chicken
Ingredients: Chicken, green chili pepper, potatoes, red pepper, oil, sugar, soy sauce, cooking wine, peppercorns, ginger slices, green onion, garlic, dried chili peppers, Pixian watercress
Directions: 1, peel the potatoes, wash and cut into pieces, wash and cut the green and red peppers into hob pieces, wash and cut the chicken into pieces, and marinate the chicken with green onions, ginger slices and cooking wine to remove the fishy taste. In a hot oil pot to fry garlic heads, dried peppers, peppercorns, ginger slices, green onions, put in the bean paste to fry the red oil, pour in the chicken stir-fry, add soy sauce, soy sauce, soy sauce, sugar, salt, when the chicken is fried and colored, add potatoes to fry, pour boiling water, not over chicken and potatoes, medium heat slow stew juice, soup juice almost when the harvest, pour in green and red peppers stir-fry, use another pot to cook noodles, cook the noodles, cook them in the dish after cooking.
Minced meat vermicelli
Ingredients: 2 handfuls of vermicelli, 1 spoon of spicy sauce, 1 spoon of bean paste, 100g of Plum blossom meat, 2 spring onions, salt, minced garlic, ginger juice, 2 spoons of cooking wine, pepper, 1 spoon of soy sauce
method
1 vermicelli soak in warm water to soften.
2 Minced meat marinate with cooking wine, ginger juice, salt and pepper, cut the shallots into small pieces and set aside.
Heat in 3 pots and add oil, first add minced meat and sauté, then add a spoonful of watercress sauce, stir-fry a spoonful of hot sauce to make the sauce fragrant, then pour in the green onion and sauté it slightly.
4 Pour the drained vermicelli into the pot, add a spoonful of soy sauce and stir-fry quickly, then sprinkle a little pepper and stir-fry well.
Braised beef brisket
Ingredients: beef brisket 500g, potatoes 500g, ginger slices to taste, 1 star anise, 2 fragrant leaves, a pinch of peppercorns, 5 dried peppers, 15ml dark soy sauce, 15ml cooking wine, 4g salt, 2g sugar;
1. Wash the brisket, drain the water and set aside (personally recommend buying beef brisket with a little fat, stewing it will be more fragrant);
2. After the pot is hot, pour a small amount of oil, and when the oil temperature is 70% hot, put the beef brisket and stir-fry;
3. When the blood and water of the beef brisket are thoroughly sautéed until caramel color appears, reduce the heat to medium-low, add ginger slices, star anise, fragrant leaves, peppercorns and dried peppers and stir-fry well;
4. When the spices are stir-fried, cook the cooking wine and stir-fry well; then pour in the old soy sauce and fry until the brisket is evenly wrapped and colored;
5. Add enough boiling water to boil on high heat, skim off the foam, cover the lid and simmer over low heat.
6. While burning the brisket, peel and wash the potatoes, cut into pieces the size of the brisket, and fry in a frying pan until the surface is slightly charred;
7. When the brisket is cooked until it is soft and rotten, add the sautéed potatoes to the brisket pot, continue to simmer for 10-20 minutes, and finally mix in salt and sugar and collect the juice on high heat;
Steamed potatoes with chopped pepper ribs
Ingredients: ribs, potatoes (if you use taro should be more delicious), ginger, garlic, green onion white, Hunan chopped pepper (chopped pepper is best to choose drier, watery is not delicious), dried peppercorns can be saved, brown sugar (or sugar), soy sauce, a little corn starch;
1. First chop the ribs into small pieces, soak them in water a few more times if you have time, and then drain the water (because this rib will not go through the step of boiling to foam, so soaking in water several times in advance can remove most of the blood and water, but if you are in a hurry or trouble, you can also save this step); at the same time, ginger shredded, garlic crushed and diced, onion white chopped and set aside;
2. Put a little oil in the pot (a little oil is enough, avoid pasting when stir-frying seasoning), put ginger garlic, green onion, chopped pepper, dried peppercorns into it to burst the aroma; add an appropriate amount of brown sugar and soy sauce to taste;
3. Add the stir-fried spices to the ribs, mix well and marinate for several hours (at least 1 hour or more Ha, it is best to marinate for a while, I usually do this kind of dish will be pickled a day in advance, put in the refrigerator overnight and steamed the next day);
4. Peel and cut the potatoes into small pieces, put the bottom of the bowl (depending on the amount of your ribs and the amount of seasoning of the pickled ribs and the weight of the potatoes, if you need to use a little salt or soy sauce, sugar first mix the potatoes; but if the sauce of the pickled ribs itself is more or the potatoes are less, you know what I mean, flexible grasp on the line);
5. The pickled ribs code on the potatoes, steamed in a pressure cooker or ordinary steamer until the potato soft glutinous ribs can be cooked thoroughly (this time is not necessarily certain, the amount of materials, potato size and variety and personal taste are different, if you use ordinary pots, steam for about 40 minutes when you can open the lid to taste or use chopsticks to poke to see if the potatoes have reached the favorite taste and then flexibly adjust the time), I am using an electric pressure cooker to steam, so it does not occupy the place; after steaming, sprinkle with green onions to decorate.
Lean meat fried leek flowers
Ingredients: 150 grams of leek flowers, 100 grams of pork, half a carrot salad oil, 5 grams of salt, 1 tsp of soy sauce, 1 spoonful of starch, pepper to taste,
1: Prepare all the ingredients, cut the leek flowers into about 4-5cm in length, cut the lean meat into strips or slices, and cut the carrots into strips
2, pork lean with salt (do not need to be completely flavored, followed by soy sauce), pepper marinated evenly, add a spoonful of starch to grasp, if too sticky appropriately add some water, and then put a small spoonful of oil seal oil
3, heat the oil in the pot, put in the lean meat and fry until it changes color, add a small spoonful of soy sauce to color, then put up the washing pot, hot oil, put in the leek flower and stir-fry for about ten seconds, pour carrots and lean meat with the fry for about ten seconds! The whole process was a fire
Braised fish pieces with bamboo
Ingredients: fish nuggets, cauliflower, bamboo tofu, lettuce, garlic, green onion, small red pepper (can not be put in), chili sauce (can not be put), soy sauce;
1. Bamboo is soaked in warm water and set aside; cauliflower is washed and broken into small flowers; garlic is chopped, small red peppers are cut into small pieces; the pot is heated, put a little oil, until the oil is hot, put in the garlic and red peppers to fry; add the cauliflower; put in the bamboo;
2. Quickly stir-fry a few times, put in the fish body; when the fish changes color slightly, add 1 large spoon of chili sauce; stir-fry until evenly colored, add a large spoonful of soy sauce; stir-fry well, add water not more than 2/3 of the ingredients; bring to a boil on high heat, turn the heat to low for about half an hour, add lettuce slices; continue simmering until the soup is gradually harvested, you can turn off the heat.
Beef stir-fried udon noodles
【Preparation ingredients】 Udon noodles, beef tenderloin, onion, celery, red pepper, salt, soy sauce, dark soy sauce, oyster sauce, black pepper paste, corn starch
【Preparation process】1: Cut the celery into sections, then cut the onion and red pepper into strips and set aside.
2: Cut the beef into coarse strips, release soy sauce, oyster sauce, corn starch and cooking oil and marinate for 15 minutes.
3: Mix the sauce, soy sauce, dark soy sauce, half a spoon of black pepper sauce and add a little water to mix well.
4: Bring water to a boil in a pot, boil udon noodles for 1 minute and remove the cool water.
5: Re-add the oil and sauté the beef until it changes color.
6: Then stir-fry the udon noodles, red pepper and onion for a while.
7: Pour in the mixed sauce, sprinkle some black peppercorns and stir-fry quickly.
8: Finally, put the celery and stir-fry well out of the pot and put it on the plate.
Stir the shrimp oil with pasta
【Preparation ingredients】 Shrimp, pasta, mushrooms, garlic, chives, celery, salt, soy sauce, pepper, black peppercorns, sugar
【Preparation process】 1: Cut the garlic into thin slices, one more and one less, then slice the mushroom, and then cut the shallots into sections and set aside.
2: Chop the celery and set aside.
3: Then remove the shrimp line, remove the shrimp packet, cut off the shrimp whiskers, peel off the shell and set aside.
4: Heat the oil in a hot pan, put a little more oil, put the shrimp head shrimp shell, green onion and more garlic and fry it over low heat.
5, then filter out the residue, clip off the green onion, shrimp head shrimp shell sprinkled with pepper and salt to eat.
6: Cook the pasta in another pot and mix well with a little oil.
7: Heat the pot again, add the appropriate amount of shrimp oil, first put the mushroom and the remaining garlic and fry, stir-fry until fragrant, then put the shrimp on both sides and fry for 40 seconds.
8: Add the pasta, drop some soy sauce, sprinkle some sugar, salt and black pepper and mix well.
9: Finally, put celery, put half a spoonful of shrimp oil and mix well to eat.
Sweet and sour striped fish
Ingredients: 2 fish, 1 coriander, 1 oil and salt, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 2 tablespoons of honey, 1 tablespoon of rice vinegar, 1/2 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine
1. Thaw the fish in advance, remove the head and tail, remove the internal organs, cut the knife into segments, remove a layer of black film in the belly of the fish, the black film is fishy, be sure to remove it clean, wash it.
2. Cut the fish on both sides, three knives each, so that it is easy to taste, and cut the green onion into sections, slice the ginger, and crack the garlic.
3. Heat the pot with oil, fry the fish until the surface of both sides is golden brown, fish out the oil control, if the amount of oil is small, the fish is fried twice.
4. Pour out the oil in the pan, leave a little bottom oil, add the onion, ginger and garlic and stir-fry until fragrant.
5. Add the fish, pour in cooking wine, rice vinegar, add 1 bowl of hot water, add soy sauce, braised soy sauce, salt and honey, bring to a boil on high heat, reduce the heat, and cook the fish into the flavor (during the period, turn the fish over once).
6. When a little soup is left, turn off the heat, put out the fish, pick up the green onion, ginger and garlic, drizzle the remaining soup on the fish, and sprinkle the coriander segments.
Braised pork in dry sauté
Ingredients: 5000 grams of pork belly washed into large pieces, put into the water (add star anise, peppercorns, green onion ginger, salt, add sugar color 40 grams on the background color) Cook for 30 minutes on low heat until cooked thoroughly, fish out the knife and change into small pieces for later.
1: Drain through the wok, add 400 grams of pork belly cubes over low heat to dry the water, and when the surface of the meat becomes brown, pour out the remaining oil in the pan, leaving only 25 grams for later.
2, the oil is boiled to 50% heat, under the Pixian watercress crushed 30 grams of low heat to fry out the red oil, beat off the dregs (otherwise the fried pork belly will have a lot of crushed residue, affecting the appearance), in the oil down into the green pepper 10 grams, dried pepper 40 grams, ginger shredded 30 grams of stir-frying, put in the pork belly pieces and green onion white section 20 grams sauté for 1 minute, add 40 grams of water, sugar 5 grams continue to stir-fry for 2 minutes, until the water is all dry, the meat pieces are brown and red, put the oil into the bowl, garnish 5 grams of coriander can be served.
Beef curry
Ingredients: Beef, 1 potato, 2 carrots, 1 shallot, 20 g butter, 300 g coconut milk, 3 tbsp yellow curry powder, excess garlic and ginger, 1 tsp salt, 1 cup water
1: Stir-fry the minced ginger in butter, and participate in the beef stir-fry to change color
2: Stir-fry the onion slightly, then stir-fry the carrots and potatoes. Stir-fry with yellow curry powder
3: Initially add coconut milk and water, simmer until the soup is thick and soft, and finally add salt
Tiger skin egg in eggplant sauce
Ingredients: quail egg, tomato, tomato paste, minced garlic, salt, chicken essence;
1. Cook the quail eggs first, fish them out and let them sit in ice water for a few minutes, pour out the water, transfer the quail eggs into a basin, cover with plastic wrap, and then quickly turn the basin upside down.
2. Then there is this situation, the eggshell comes down as soon as it is torn, very smooth, two seconds to peel one rhythm. Heat the oil to 80%, pour in the quail eggs and fry them quickly until golden brown, don't fry them for a long time, the taste is not good when it is old.
3. Remove the oil absorber on the kitchen paper towel and set aside. Cut the tomatoes into crosses, roll in boiling water for half a minute and remove. Fish out the skin and chop it. Heat the pan in oil and sauté the minced pesto.
4. Add the crushed tomatoes and salt, the salt will make the tomatoes quickly come out of the water. Pour in the tiger skin eggs and stir-fry well. Then add the tomato sauce and stir-fry well, add the right amount of water to cover the lid and simmer, until the soup is viscous, you can sprinkle a little chicken essence out of the pot.
Squeezed vegetable shredded meat
Ingredients: 200g of lean pork, 150g of squeezed vegetables, or 1/4 radish, 3 or 5 grams of chives 1/4 tsp of salt, 1 tsp of cooking wine, 1 tsp of starch, 1 tbsp of water, 1 tbsp of cooking oil, 1 tsp of coarse paprika.
1, pork line sliced, and then into shredded, not too fine, too fine easy to fry, the entrance taste is not real.
2: Add salt, cooking wine, starch and water.
3: Grasp and sizing well and marinate for 20 to 30 minutes.
4: Cut the vegetables into strips, wash them with water and soak them for 20 to 30 minutes.
5: Rinse the soaked shredded vegetables again and squeeze out the water for later.
6: Cut the carrots into strips and the chives into segments.
7: Stir-fry the carrots in a hot pan and cool oil until soft.
8: Add shredded pork and continue to stir-fry until the shredded pork changes color.
9: Add squeezed vegetable shreds and sauté evenly.
10: Add paprika and sauté evenly.
11: Finally, add the chives and sauté evenly.
Tomato brisket potatoes
Ingredients: beef brisket, tomatoes, potatoes, cooking wine, green onion, sliced ginger, peppercorns, salt
1. Beef brisket with large pieces of flying water, then cut into small pieces and put them in a pot, add cooking wine, green onion, ginger slices, pepper
2. Wash the tomatoes and cut into chunks and put them in
3. Fill the soup without raw materials, buckle the lid, simmer for half an hour on medium-low heat
4. Add the potatoes cut into pieces
5. Simmer until the potatoes are cooked and season with salt
Carrot patties
Ingredients: 250g minced pork, 200g carrots, 1 egg white, 1 tablespoon cooking wine (15ml), 5g chopped green onion, 15g minced ginger, 3 tablespoons starch (45ml), salt to taste, black pepper
1: Finely chop the carrots, add a little (about 1/2 teaspoon 3g) of salt and pick well, marinate for 10 minutes, decant the oozing water.
2: Mix the marinated shredded carrots and minced meat, egg white, cooking wine, green onion, minced ginger, starch, 1 teaspoon (5ml) salt, black pepper and chicken essence, stir in the same direction to make the meat filling thick, squeeze the mixed meat filling into meatballs, and then press flat.
3: Heat the pan, put in a little oil, when the oil is 50% hot, put in the meatloaf, fry on low heat until both sides are golden brown, each side is fried for about 5 minutes, pay attention to turning the noodles moderately.
Stir-fry sweet potato leaves
Ingredients: sweet potato leaves, vegetable oil, salt, ginger, vegetable and fruit seasoning powder
1. Wash the young leaves of the selected sweet potato, chop the ginger and set aside;
2: Boil 2 tbsp oil in the water under the wok, pour the washed sweet potato leaves into the pot and blanch the sweet potato leaves;
3, fry in a frying pan, add minced ginger and stir-fry with sweet potato leaves;
4: Add salt vegetable and fruit powder to taste, sprinkle a little water and stir-fry well.
Fresh sweet flower tofu pot
Ingredients: 1.5 kg of flower nails, 1 piece of cloth wrapped tofu, 1 tablespoon of white peppercorns, green onion, ginger shredded, green onion
1: Cut the tofu into cubes and set aside, crush the white pepper grains and set aside.
2: Heat a little oil in a pot, add green onion and ginger and stir-fry until fragrant.
3: Sauté the white peppercorns until the aroma is released, add the appropriate amount of water (subject to just cover the ingredients).
4: When the water is boiling, add the tofu cubes to the soup.
5: After rolling, add the flower nails and cook until the opening is open.
6: Add a little salt to taste and sprinkle with green onions before eating.
Dried fried striped fish
Ingredients required: 500 grams of fish, oil and salt to taste, a few slices of ginger, 1/2 teaspoon pepper, 1/2 teaspoon of thirteen spices, 3 tablespoons of starch
1. Put the fish segment in cold water to thaw (I bought the frozen fish segment), cut off the head and tail of the fish, remove the internal organs, a layer of black film in the belly of the fish must be removed, that is particularly fishy, rinse the fish segment
2. Put the salt, ginger slices, pepper and thirteen spices in the fish segment, stir well and marinate for 15 minutes
3. Put the starch in the dish, evenly dip the fish segment with a layer of starch, after the fish segment is wrapped in starch, put it in the dish, do not stack together, let stand for 10 minutes, so that the starch is flushed, all stick to the fish segment, when fried, it will not drop the powder and fall off
4. Pot oil to burn to 6-7 into the heat, first put in one, immediately around the dense bubbles, the oil temperature can be, the fish section one by one into, if the amount of oil is small, fried in two batches, do not put in one time, the fish segment fried to the shape, the fish fish fished out,
5. Raise the oil temperature to 7-8 into the heat, re-fry the fish section, fry the fish section until the skin is golden and crispy, fish out the oil control, and load the plate.
Steamed scallops with minced garlic
Method 1: First wash the surface of the scallops with a brush and rinse off the debris such as sediment. Then use a sharp knife to reach into the shell of the scallop, cut the scallop meat close to the shell wall on one side, and throw away the fleshless half of the scallop shell
2. Remove the viscera of the scallops (that is, the black thing), brush the skirt with a brush, and then wash it thoroughly and set aside
3. Chop the red pepper parsley
4. Sauté minced garlic over low heat
5. Put in a steamer and steam for 10 minutes
Stir-fried leeks with lotus root
Ingredients: 1 lotus root, 1 leek, 3 small red peppers, 1 tablespoon of salt
1: Cut the small red pepper into a knife after washing, cut the leeks into sections after cleaning, peel the lotus root and cut the pot with water and drain and set aside
2: Pour the right amount of peanut oil into the pot, heat it on low heat, pour in the small red pepper and stir-fry
3: Stir-fry the lotus root over medium heat for 2 minutes
4: Add 1/2 tbsp salt and stir-fry evenly
5: Pour the leeks in and stir-fry until soft
6: Add half a spoonful of chicken essence and half a spoonful of salt to taste, stir-fry evenly to get out of the pot
Corn roasted pork ribs
Directions: 1: Wash the ribs, wash and cut the corn into small pieces, slice the green onion, ginger and garlic and set aside.
2: Add water to the pot, pour cooking wine, pork ribs in cold water and blanch the bloody water.
3, put oil in a hot pan, pour rock sugar over low heat and stir-fry, fry out the sugar color, rock sugar melts quietly bubbling, pour in the ribs and stir-fry to color, pour in the onion, ginger and garlic and stir-fry.
4: Pour in water, bring to a boil over high heat, add salt, soy sauce, oyster sauce, a little soy sauce to tone, pour in corn, simmer for 30 minutes.
5: Simmer until the soup is a little, collect the juice on high heat, and sprinkle the green onion into the pot to see the point.
Diced chicken with mushrooms
Ingredients: Chicken breast, shiitake mushrooms, oyster mushrooms, round mushrooms, green onions, salt, sugar, cooking wine, soy sauce, fresh shellfish
1、 Wash the mushrooms, pinch dry the water, cut into cubes, and set aside;
2: Cut the chicken into cubes, mix with a little salt and cooking wine and marinate for 15 minutes;
3, first fry the diced chicken, the diced chicken out of the aroma and discoloration, put in the diced mushrooms and stir-fry;
4: Season with a little salt, sugar and fresh shellfish, wait for some mushrooms to come out of the water, turn off the heat, add green onions, stir-fry evenly.