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" > fried duck blood with leeks</h1>
Ingredients: 1 handful of leeks, 1 piece of duck blood, red pepper, garlic, salt, soy sauce, cooking wine;
method
1. Cut the duck blood into small strips and blanch it in boiling water;
2. Wash and cut the leeks into sections, cut the red pepper into strips;
3. Fill the pot with oil, add red pepper, garlic and leeks and stir-fry slightly, add duck blood strips, salt, soy sauce and cooking wine and stir-fry well out of the pot
<h1 class="pgc-h-decimal" data-index="01" > private pork stew noodles</h1>
1: Bring water to a boil in a pot, add slices of pork and blanch until the water boils, then wash and drain.
2: Add 1 tablespoon of oil to the pot, add the pork cubes, sauté over low heat until slightly browned out of the oil.
3: Remove the meat pieces, add rock sugar in the pot and sauté over low heat until caramel colored.
4: Add meat cubes and fry until evenly colored, add green onion, star anise, ginger slices, flower carving wine and stir-fry to create the aroma.
5: Add 1.2L of water and all seasonings, cover and bring to a boil over high heat, then reduce heat and simmer for 60 minutes.
6: Fish out the shallots and ginger slices in the middle, soak the noodles in warm water in advance, when the water in the pot is simmered to one-third, add the soft noodles. Open the lid over medium-low heat and cook until the vermicelli softens, then dish.
<h1 class="pgc-h-decimal" data-index="01" > spicy cabbage rolls</h1>
Ingredients: cabbage (500 g)
Ingredients: dried chili peppers, peppercorns, oil, salt, monosodium glutamate, chicken essence, vinegar, soy sauce
Procedure steps:
1. Break off the cabbage leaves one by one, wash and control the moisture and set aside
2. Cut the dried chili peppers into small pieces and set aside
3. Heat the oil, put the dried chilies and peppercorns into the pot and sauté until fragrant, add the cabbage leaves and sauté, add MSG and salt and stir-fry
4. After the cabbage leaves are slightly soft, put them on a plate and cool, then add a small amount of salt, vinegar and soy sauce to stir well, and finally add chicken essence to taste
5. According to personal preference, the cabbage leaves can be rolled into rolls and placed on the plate. For aesthetic purposes, cut a little green pepper and red pepper shreds and garnish in the finished dish
<h1 class="pgc-h-decimal" data-index="01" > fried eggplant cubes</h1>
Ingredients: Eggplant, flour, egg, garlic, soy sauce, sesame oil, red and green peppers
method:
1, egg liquid bowl, add flour, water stir into egg paste for later;
2, wash the eggplant and slice it, then soak it in water for ten minutes and then drain it, put it in the egg paste and stir evenly, let each piece of eggplant be wrapped with egg paste, garlic cut into minced garlic, chili pepper chopped;
3, put oil in a hot pan, heat it, fry the eggplant until both sides are golden brown and the eggplant becomes soft;
4: Put a small amount of oil in a hot pan, stir-fry the minced garlic, add the appropriate amount of soy sauce, salt, sesame oil, add the minced chili pepper and stir-fry, add the fried eggplant, simmer for 5 minutes on low heat and simmer for 5 minutes to taste.
<h1 class="pgc-h-decimal" data-index="01" > vegetarian stir-fried mustard</h1>
material:
Appropriate amount of mustard greens, 1 red pepper, vegetable oil, salt
1, prepare the ingredients to wash, mustard greens in the pot blanched a little, the time should be short, become soft immediately fished out, blanched immediately put into cold water;
2, soak for about 10 minutes, take out from the cold water to squeeze the water slightly, chop, grab a handful of chopped mustard greens with your hands, hold it in your hand, squeeze out the excess water, red pepper dice;
3: Heat the oil (50% heat), add the red pepper cloves and stir-fry until fragrant, then stir-fry with mustard greens, add the right amount of salt to taste, stir-fry evenly.
<h1 class="pgc-h-decimal" data-index="01" > warm cucumber crab mushrooms</h1>
Ingredients: tender cucumber; crab-flavored mushrooms; carrots; a pinch of salt; a few drops of sesame oil;
1 Wash the cucumber, crab mushroom and carrot;
2 peel the cucumber, remove the two ends to take the middle segment and cut into small cubes. Crab mushrooms are blanched in boiling water, and then cooled naturally after fishing out of the controlled water. Carrot slices are steamed and left to cool naturally;
3 Mix the prepared cucumber, crab mushrooms and carrots together, add salt and mix well, let it sit for about 10 minutes to let it taste, pour out the excess water; drip a few drops of sesame oil and mix well.
<h1 class="pgc-h-decimal" data-index="01" > braised pork ribs</h1>
Royalties
Ingredients 500 g of ribs
Seasoning 3 tablespoons of rock sugar 3 slices of ginger 3 slices of light soy sauce 6 tablespoons of water 9 tablespoons
1. Wash the pork chops, soak them in water to remove the blood, or blanch and drain the water for later use
2. Place the ginger slices and ribs in a pot and pour in 3 tablespoons of rock sugar
3. Pour in 6 tablespoons of light soy sauce, pour in 9 tablespoons of water and mix all ingredients well with chopsticks
4. Cover the pot, bring to a boil over medium heat, turn to low heat after boiling, turn it slightly in the middle of the way, cook until the water is dry, about 30-40 minutes
<h1 class="pgc-h-decimal" data-index="01" > yam stewed pig's tail</h1>
Ingredients: pig tail 350 g yam 400 g
Accessories: Ginger 10 g garlic 15 g rice wine 15 ml soy sauce 15 ml thick soup treasure 10 g green onion a little
1. Prepare the materials: scrape the pig's tail clean and chop into small sections
2. Put the pig's tail together with water in a wok and blanch the water
3. Rinse the blood foam of the pig's tail, drain and set aside
4. Heat the oil in a wok, sauté the ginger and garlic, add the pork tail segments and stir-fry
5. Sauté the pig's tail until colored, add 1 spoonful of rice wine and 1 spoonful of soy sauce and sauté until colored
6. Add the amount of water that has not been over the ingredients, bring to a boil over high heat, then turn to medium-low heat and simmer
7. When braising the pig's tail, peel the yam and cut into small pieces
8. When the pig's tail is simmered for 15 minutes, add the yam and stir-fry well
9. Add the soup and mix well
10. Simmer the yam and pig's tail over low heat for 20 minutes, season with salt to collect the juice, and sprinkle the green onion before serving
<h1 class="pgc-h-decimal" data-index="01" > sour and spicy chicken feet</h1>
Ingredients: 1 head of garlic, 3 or 4 slices of ginger, 15 chili peppers, 12 chicken feet, 1 lemon, 1 coriander, 4 or 5 mint leaves
steps:
1, remove the nails of the chicken feet, cut into pieces, add cooking wine to soak in cold water for 2 hours, then add onion and ginger to boil the water, blanch the chicken feet until cooked thoroughly, and then fish out the chicken feet with water to rinse the foam and soak in ice water for half an hour;
2, prepare ingredients: a head of garlic chopped, a lemon to seed slices, 15 millet peppers chopped, you can also cut some green pepper color, a small amount of coriander, mint leaves chopped. Sauce: two-fifths bottle of rice vinegar, one-third bottle of aged vinegar, one-spoonful of oyster sauce, two-fifths bottle of cold mix soy sauce, one-third bottle of braised soy sauce, 1 spoonful of salt;
3, fish the chicken feet out of the ice water and drain, grab a spoonful of salt to catch the chicken feet, wait for half an hour, find a crisper box, put the chicken feet and the sauce into the mixture, seal and put them in the refrigerator to keep fresh for 4-6 hours to eat.
<h1 class="pgc-h-decimal" data-index="01" > pickled pepper crucian carp</h1>
Ingredients: crucian carp, ginger shallots, salt, cooking wine, lard, vegetable oil, ginger garlic rice, minced pickled pepper, minced wild mountain pepper, minced kimchi, minced cowpea, millet pepper festival, fresh soup, salt, sugar, monosodium glutamate, green onion, chopped coriander
1. Slaughter the crucian carp and clean it, after slashing the fish body for a few knives, put it in a water pot with ginger and shallots, salt, cooking wine, and lard and simmer over low heat, then fish out and plate.
2. Heat the vegetable oil on the net pot, put ginger garlic rice, minced pickled pepper, minced wild mountain pepper, minced kimchi, minced cowpea and millet pepper knots and stir-fry fragrant, mix in an appropriate amount of fresh soup, add salt, sugar, MONOS to taste, slightly outline the thin mustard, pour on the fish body, sprinkle with green onions, chopped coriander and millet pepper festival.
3. Serve with an open stove and serve while heating.
<h1 class="pgc-h-decimal" data-index="01" > edamame shrimp</h1>
Ingredients: Edamame shrimp red pepper minced pepper salt chicken essence pepper starch ginger garlic June fragrant bean paste
1. Add salt, pepper and a pinch of water starch to the shrimp and marinate for 10 minutes.
2. Wash the edamame, blanch in boiling water until they are broken, pour out and set aside.
3. Cut ginger into strips, minced garlic, 1 small piece of red pepper into diamond-shaped slices.
4. Heat the oil in the pan, add the shrimp and stir-fry until it changes color.
5. Add ginger and garlic minced, then add 1 teaspoon of watercress sauce and stir-fry well.
6. Finally, add red pepper and edamame and stir-fry together, add a little salt and chicken essence.
<h1 class="pgc-h-decimal" data-index="01" > black fungus with cold cucumber</h1>
Ingredients: 1 cucumber, fungus appropriate amount, garlic appropriate amount, millet spicy appropriate amount, ginger appropriate amount, aged vinegar appropriate amount, kitchen help raw fresh soy sauce appropriate amount, sesame oil appropriate amount, salt appropriate amount, chicken essence appropriate amount, sugar 1 small spoon, homemade green pepper oil appropriate amount, homemade spicy tempeh oil appropriate amount, edible oil (hot poured on millet spicy and ginger garlic minced) appropriate amount;
1. The fungus is soaked and washed in advance, then blanched in water, fished out to cool;
2. Use a knife to crush the cut sections and put a piece of fungus;
3. Millet spicy ginger garlic minced in a small bowl, pour a spoonful of hot oil simmer to make the aroma;
4. Add the appropriate amount of aged vinegar to a small bowl, cook the original fresh soy sauce, salt, chicken essence, sugar, sesame oil, green pepper oil, spicy tempeh oil, and mix them evenly;
5. Pour the mixed sauce over the mushroom cucumber prepared in advance;
6. Mix and mix well; plate.
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