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" > garlic pork liver</h1>
Ingredients: pork liver (to taste); Seasoning: ginger (a few slices), dried chili pepper (2 pieces), peppercorns (2 pieces), star anise (2 pieces), cinnamon (1 piece), aroma (5 pieces), white wine (appropriate amount), minced garlic (appropriate amount), minced ginger (appropriate amount), minced green onion (appropriate amount), pepper oil (appropriate amount), sesame oil (appropriate amount), soy sauce (appropriate amount), chicken essence (appropriate amount), chili oil (appropriate amount), sugar (appropriate amount), coriander (appropriate amount)
method:
1, the purchased pork liver is first cleaned, and then soaked in water for 2 hours, during which you can change the water several times.
2: Put the soaked pork liver in a pot, add enough water, and then add the ingredients; put in the appropriate amount of white wine.
3: Bring to a boil over high heat, cook for about 30 minutes on low heat, turn off the heat, and if you don't eat it at this time, soak in the water.
4: Make a good seasoning; chop the ginger garlic and green onion into small pieces; put the oil in the pot, heat the oil, and then add the chopped ginger, onion, and garlic and stir-fry until fragrant.
<h1 class="pgc-h-decimal" data-index="02" > garlic beer frog</h1>
Ingredients: 600g bullfrog, 1 red pepper, 1 green pepper, 2 garlic, ginger, salad oil, bean paste, soy sauce, beer, water starch
1, bullfrog peel, remove the tendons, handle clean and slaughter into small pieces
2: Peel and break the garlic into garlic cloves and cut the ginger into fine pieces
3: Remove the seeds of green and red peppers, cut into small triangular pieces, sit in the pot and heat the oil, stir-fry the ginger grains, and fry the garlic cloves in oil
4: After the garlic cloves are wrinkled, add bullfrog pieces and stir-fry until the meat pieces change color
5: Add a spoonful and a half of red oil bean paste, stir-fry evenly, pour in the appropriate amount of soy sauce, stir-fry evenly, pour in the beer, no ingredients
6: Bring to a boil over high heat, when a certain amount of soup is left, pour in the green and red peppers, stir for half a minute, and the water starch can be drawn out of the pot
<h1 class="pgc-h-decimal" data-index="03" > braised chicken thighs</h1>
Ingredients: chicken thighs, rock sugar, soy sauce, soy sauce.
method
1. Thaw the chicken thighs and rinse well.
2. Pour a little oil into the pan, add the chicken thighs and fry until the skin is browned.
3. Set aside the chicken thighs.
4. Heat the oil and add ginger garlic, star anise, cinnamon and fragrant fruit.
5. Add rock sugar to simmer the syrup, add chicken thighs and stir-fry evenly.
6. Pour in water and add cooking wine to light soy sauce to color, bring to a boil on high heat, turn to low heat and simmer.
7. Finally cook until the water is almost dry, add MSG out of the pot.
<h1 class="pgc-h-decimal" data-index="04" > beer braised crispy fish</h1>
Ingredients: grass carp, green and red pepper, beer, ginger, garlic, green onion, pepper, salt, steamed fish soy sauce
Directions: 1, grass carp to cut large bones into large pieces, green and red pepper into pieces, ginger into strips, green onion cut off, garlic pat loose;
2, the fish cubes in the enlarged bowl, add salt and pepper in advance marinate for half an hour;
3: Put oil in the pan, add the fish pieces and fry slowly, fry until both sides are browned;
4: Stir the fish around, add ginger, garlic and green onion in the middle, and fry until fragrant;
5. Pour in the beer, then add the steamed fish soy sauce;
6: When the beer is almost dry, add green and red pepper pieces and collect the juice on high heat.
<h1 class="pgc-h-decimal" data-index="05" > sesame oil chicken</h1>
Ingredients: chicken thighs, oil and salt, sesame oil, ginger, garlic, green onion, cooking wine, soy sauce, peppercorns, star anise, minced chili peppers, sugar
Method: 1, wash the chicken thighs, remove the chicken thigh bones, and the chicken bones are not used;
2, add water to the pot, add chicken under cold water, add shallots, ginger slices, cooking wine, bring to a boil, skim off the foam, cover the pot and cook for 10 minutes;
3, fish out, put in cold water to cool, let the chicken thigh meat cool thoroughly, cut the chicken thigh into pieces, put it on the plate;
4, minced garlic, minced ginger, placed in a bowl, add sesame seeds, put the minced pepper on top, heat the pot with oil, pour hot oil into the bowl, then add soy sauce, salt, sugar, sesame oil, stir well, mix into a seasoning juice;
5: Pour the seasoning juice on the chicken nuggets and mix it when eating.
<h1 class="pgc-h-decimal" data-index="06" > beef brisket</h1>
Ingredients: beef brisket, oil, salt, dried red pepper, green onion, garlic, soy sauce;
1. All ingredients are ready; pour half a pot of water into the pot, add a few slices of ginger, pour the brisket into it, bring it to a boil, skim off the foam; blanch the brisket out of the pot; put in the fresh respiratory pressure cooker;
2. Set the beef key, select braised, the machine starts to work until the end of the program; the oil pan is hot, sauté the ginger, garlic and peppers; drizzle a little water, pour in a little hot stir-fried fresh sauce;
3. Bring to a boil and add salt; pour in the boiled brisket pieces and stir-fry until slightly juiced; pour a little soy sauce before leaving the pot; roast the brisket in the spicy sauce.
<h1 class="pgc-h-decimal" data-index="07" > sweet and sour chicken wings</h1>
Ingredients: 8 chicken wings, green onion to taste
1. Mix the chicken wings with rice wine, oyster sauce and soy sauce and marinate for about 30 minutes.
2. Add the right amount of oil to the pot and heat it, put the chicken wings into the pot and fry slowly, fry on each side for about 2 minutes, then add 2 tablespoons of soy sauce, oyster sauce, white vinegar and sugar, stir-fry evenly, add 1 cup of water, bring to a boil on high heat and turn to low heat for about 10 minutes, stir a few times in the middle to prevent sticking to the bottom.
3. Turn off the heat to collect the juice from the chicken wings and sprinkle with green onions to enjoy.
<h1 class="pgc-h-decimal" data-index="08" > broad bean roast chicken breast</h1>
Ingredients: 500 g chicken thighs, 50 g broad beans, 2 shiitake mushrooms, 2 chaotian peppers, walnuts, salt, soy sauce, oyster sauce, sesame oil, 1 tablespoon oil, sugar
Method: 1. Boil water in a pot, blanch the fava beans to remove the bean smell, fish out and soak in cold water for 5 minutes; peel and break the walnuts into small pieces, after soaking the mushrooms, remove the stalks and cut into cubes, cut the pepper into small pieces, and cut the chicken breast into small pieces.
2. Heat a wok and pour a little oil, sauté the pepper and shiitake mushrooms, add the chicken and stir-fry until the surface of the chicken is slightly dry.
3. Add soy sauce, sugar, stir-fry with blanched broad beans for 3 minutes, add oyster sauce, sesame oil and salt to taste, and finally add walnuts and mix well.
<h1 class="pgc-h-decimal" data-index="09" > delicious fat sausage bean blossoms</h1>
Ingredients: fatty sausage, tender bean blossom, Taoyuan Jianmin watermelon sauce, soy sauce, cooking wine, pepper, chili pepper, green onion, ginger and garlic, monosodium glutamate, salt
Method: 1, first prepare the ingredients, rinse the onion, ginger and garlic separately, remove the impurities, cut into green onions, ginger garlic and garlic slices;
2, the fat intestines carefully cleaned, remove impurities, put into hot water, put in the onion and ginger, add a little cooking wine, cook until the fat intestines are mature, fish out, let cool, cut into segments;
3, next, rinse the pepper, remove the pepper seeds and other impurities, cut into pepper crushed;
4, heat the pot to burn oil, put in the onion, ginger and garlic, stir-fry out the aroma, put in the fat intestines, add a little Taoyuan Jianmin watermelon sauce, stir-fry evenly, put out;
5, heat the pot again, add chili pepper and ginger shredded and stir-fry, add some watercress sauce to fry the aroma, pour in the appropriate amount of broth;
6, after boiling, put in the tender bean flowers, boil for a while, put in the fat intestines, add the appropriate amount of soy sauce, cooking wine, monosodium glutamate and salt, continue to cook until the ingredients are mature and flavorful;
<h1 class="pgc-h-decimal" data-index="10" > spicy dry pot ribs</h1>
Ingredients: Finely arranged lettuce root potato cucumber carrot onion ginger coriander dried chili pepper pepper powder Pixian watercress sugar soy garlic
1: Cut the fine row into small pieces and rinse off the blood with salt water. Cut the lettuce, carrot, cucumber and potato into strips, slice the lotus root and chop the onion. Wash the starch off the potatoes with water
2: Slice the ginger, cut the parsley into small pieces, prepare more garlic, do not cut
3: Put oil in the pan, fry the ribs until golden brown and remove
4: Add oil to the pot, add watercress sauce, ginger and dried chili peppers and stir-fry until fragrant, add onions and garlic together, then add ribs and continue stir-frying. Add sugar, soy sauce, paprika, peppercorn powder
5: Add root, potatoes and carrots and stir-fry for a while, then add cucumber and fry until it is broken
<h1 class="pgc-h-decimal" data-index="11" > sauerkraut fish</h1>
Ingredients: 600 grams of blackfish, 100 grams of pickled sauerkraut 25 grams of pickled red pepper, 15 grams of pickled ginger and green onion, 3 grams of peppercorns, 5 grams of garlic, 4 grams of refined salt, 10 grams of cooking wine 500 grams of broth, 500 grams of cooked vegetable oil
Directions: 1. Cut the fish into 3 portions on each side, dry the sauerkraut, cut into thin strips, chop the red pepper and cut the ginger into granules.
2. Place the wok on medium heat, cook the cooking oil until it is 60% hot, and remove it when the fish is fried yellow.
3. Leave oil in the pot, add the pickled red pepper, ginger, green onion, then mix in the broth, and put the fish into the soup.
4. Bring the soup to a boil and move to a low heat, add the pickled sauerkraut, cook for about 10 minutes and place on a plate. Add vinegar to the pan.
<h1 class="pgc-h-decimal" data-index="12" > lotus brisket</h1>
raw material:
600 grams of beef brisket, 2 pieces of dried lotus leaves, 20 grams of fine chili noodles, carrot slices, coriander festival, celery festival, star anise, mountain chestnut, white root, cloves, pepper, salt, monosodium glutamate, chicken essence
make:
1. Cut the beef brisket into chunks, na pot, add carrot slices, coriander knots, celery knots, star anise, mountain chestnut, white root, cloves, pepper, salt, monosodium glutamate, chicken essence, mix well and marinate for 8 hours, then put in a pot of water and cook until soft and set aside. Soak the dried lotus leaves in boiling water and set aside.
2. When cooking, put the boiled beef brisket pieces on the lotus leaves, bandage them and steam them in the cage for 20 minutes. Remove from a plate, garnish and serve with fine chili noodles.
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