I once saw an article that read: "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, and rhyme unusually." 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!
Vegetarian beans three fresh
-Ingredients - 100g mung bean sprouts, 100g cucumbers, 50g curd bamboo, 750ml soy milk, salt, vegetable and fruit powder to taste
-Do Method-1. Wash the mung bean sprouts and shred the cucumbers;
2. Soak the bamboo in cold water and soften it;
3. Bring soy milk to a boil;
4. Turn the heat to medium, add the tofu bamboo and cook for 3 minutes;
5. Add mung bean sprouts and cucumber and cook for 1-2 minutes;
6. Mix salt and fruit and vegetable powder well.
Tofu roasted diced chicken
Method 1. After washing the chicken breast, cut into cubes, mix well with cooking wine, oyster sauce and salad oil to prepare for marinating. Cut the tofu into small pieces, wash and tear the dutch beans and cut the tendons into two pieces, and slice the garlic
2. Heat the pan, pour the oil, let the oil warm up, add the diced tofu and fry over medium heat until golden brown on both sides
3. The remaining oil in the pot is fried at low temperature and slippery, and the marinated chicken is fried at low temperature, and the color turns white immediately after being served
4. Sauté the garlic slices and pickled pepper in the remaining oil in the pan
5. Pour in the diced chicken and tofu, add a spoonful of half dark soy sauce and half a small bowl of water
6. After bringing to a boil, cover and pause for two minutes on medium heat
7. Open the lid and pour in the hollandaise beans, cook for a while, add salt and diced chicken to taste good
8. Pour a little starch water before coming out of the pot, turn the heat to high and push well and immediately turn off the heat to get out of the pot
Lotus root stewed ribs
1. Cut the lotus root in the middle, divide 4 strips, cut the top knife into large diamond-shaped pieces, put it in the water and set aside.
2. Slice the green onion and slice the ginger.
3. Add water to the pot, add the ribs and bring to a boil over high heat.
4. Skim off the froth, blanch the ribs, pour into a colander and set aside.
5. Add water to the pot, bring to a boil over high heat, add lotus root, blanch and soak in cool water.
6. Take the net pot, under 15 grams of salad oil, heat to 70% heat, under the green onion slices 15 g, ginger slices 15 g, 3 pieces of fragrant leaves stir-fry.
7. After stir-frying, add the blanched ribs and sauté a few times over high heat.
8. Add 20 grams of cooking wine, 2000 grams of water, 10 grams of salt, 15 grams of chicken powder, 10 grams of monosodium glutamate, 5 grams of sugar, bring to a boil over high heat.
9. Cover the pot and simmer for 15 minutes.
10. Finally, add the lotus root, reduce the heat and simmer for 10 minutes, add the goji berries and out of the pot.
11. A delicious dish of lotus root stewed ribs with full color and flavor is displayed in front of everyone.
Braised a thousand sheets
Ingredients: Thousand sheets, pork, leeks, Pixian watercress, pepper noodles, salt, soy sauce, pepper powder, monosodium glutamate, water bean powder, edible alkali, fresh soup, lard, water, alkali.
1. Cut the 1,000 sheets into thin wires, soak in boiling water and soak in a little alkali noodles for five minutes, rinse twice with boiling water, and then rinse into clean water. Cut the pork into thin strips, put it in a bowl and add salt and water bean flour and mix well. Cut the leek into 3 cm long knots.
2. Place the wok on high heat, add lard to 60% oil temperature, add shredded meat and fry the seeds until cooked, and put it in a bowl. When the pot is also put into the lard to 30% oil temperature, put in pixian watercress and fry until the oil is red, add fresh soup to boil out the aroma, use the leaky scoop to remove the watercress residue, add soy sauce, drain the water, boil the meat into the taste, put the MSG and then hook the second-rate mustard, put the juice after putting the leek and push it evenly, put the pot into the plate, sprinkle with pepper noodles.
Home-cooked tofu
Ingredients: tofu, pork hind leg meat, garlic seedlings, salt, soy sauce, Pixian watercress, monosodium glutamate, water bean powder, fresh soup, cooked vegetable oil.
1. Cut the fat and lean pork hind leg meat into slices, cut the garlic seedlings into "horse ears" shape, slice the tofu and chop the watercress.
2. Put the pot on the high heat, put the cooked vegetable oil to 70% heat, fry the tofu until the duck is yellow, pour out the oil, put the cooked vegetable oil in the pot, put the meat slices and fry until the oil is red, then add the fresh soup, salt, soy sauce, tofu and simmer until the tofu is flavored, put the garlic seedlings, monosodium glutamate, and use the water bean flour to hook the sauce, put the juice into the pot and put it on the plate.
Mapo tofu
Ingredients: Tofu, beef, garlic seedlings, chili noodles, Pixian watercress, tempeh, salt, pepper noodles, monosodium glutamate, soy sauce, water bean powder, fresh soup, cooked vegetable oil, water.
1. Finely chop the watercress and mince the beef. Cut the garlic seedlings into "horse ears" shape, cut the tofu into pieces, soak them in boiling water with salt, and remove the plaster flavor.
2. Put the wok on the medium heat, put the cooked vegetable oil, burn 70% of the oil temperature, put the Pixian watercress, chili noodles, tempeh and stir-fry until the oil is red, add fresh soup, soy sauce, tofu (decanted water) for 2 minutes, use water bean flour to tick the second time, then add beef, monosodium glutamate, garlic seedlings to burn for 2 minutes, and then use water bean flour for a second time to hook, push well and then hook the last harvest juice, put it into the bowl, sprinkle with pepper noodles.
Stuffed bell peppers
Ingredients: bell pepper, pork, sprouts, water hair magnolia slices, salt, water hair shiitake mushrooms, soy sauce, pepper, monosodium glutamate, fresh soup, lard, water bean powder.
1. Wash the sprouts, mushrooms and magnolia slices separately and cut into mung bean-sized granules. Minced pork. Remove the stem of the bell pepper, use a knife to cut a piece from under the stem as a "lid", dig out the bell pepper seeds, wash it, blanch it in a pot of boiling water, fish out the rinse, twist it dry, use a knife to cut 4-6 knives on the surface of the bell pepper in the shape of petals, do not cut through.
2. Put the wok on high heat, put the lard and heat it to 70%, add pork and sauté the seeds, add salt and fry until crispy, add magnolia slices, mushrooms, pepper, soy sauce, monosodium glutamate and stir-fry evenly to form the meat filling.
3. Put the bell peppers into the meat filling and cover them with a "lid", put them in a bowl and put them in a cage, steam over high heat for 5 minutes until the bell peppers are just cooked, then take out and place them on the plate to form a chrysanthemum shape (the knife edge is facing downwards, and the "lid" is not used). Put the wok on the fire, put the fresh soup, pepper, monosodium glutamate, salt to boil, with water bean flour to hook the second-rate mustard, add lard, put the juice up and drizzle on the bell pepper.
Oyster sauce chicken wings
Ingredients: five chicken wings, a large spoon of oyster sauce, a small spoon of light soy sauce, a little sugar, and a lot of garlic to be delicious;
method
1. Wash the chicken wings and cut them with a few knives. Add a little oil and fry over medium heat until golden brown on both sides.
2. Add garlic grains and fry together, the more garlic the more fragrant! The fried garlic cloves are soft and sticky, and they are also delicious!
3. Stir-fry with oyster sauce soy sauce.
4. Add an appropriate amount of water (not too much, the wings are still quite easy to cook, and fried).
5. Heat the chicken wings over low heat and then collect the juice over high heat, so that the chicken wings are evenly wrapped in sauce and then put on the pan (my judgment is that chopsticks can be easily inserted into the wings and they are almost cooked).
Pineapple gollum lion's head mushroom
Ingredients Lion's Mane mushroom, fresh pineapple, green and red pepper, corn starch, flour, baking powder, tomato sauce, sugar, white vinegar, a little oil and salt
Step 1: After soaking the hair, tear the lion's head mushroom into small pieces by hand, put the lion's head mushroom into a pot of boiling water and blanch the water, pour out the water and wring out the water.
2: Add 50 grams of flour to a little baking powder and 20 grams of corn starch, mix into a crispy pulp powder and set aside.
3: Peel the pineapple, cut into fan-shaped pieces and set aside.
4: Cut the green and red pepper into triangular pieces and set aside.
5: In the wrung out lion's mane mushroom, stir in a little salt, then mix the crisp pulp powder from step 2 into the mixture.
6: Pour in the oil, when the oil temperature rises to about 50%, dip the lion's head mushroom with a piece of crispy powder, fry it for a while. When the oil temperature rises to about 60%, put the lion's head mushroom pieces into the re-frying, and then add the green and red pepper triangle pieces out of the pan.
7: Add a little tomato sauce, sugar, white vinegar, salt and water to the pot.
8: Then pour the pineapple pieces, lion's head mushrooms and green and red pepper triangle pieces together into the stir-fry, hook a little thin mustard, pour a little oil out of the pot and plate.
Stir-fried shrimp balls with winter shoots
Ingredients: shrimp, winter shoots, vegetables, green onions, ginger, cooking wine, tomato sauce, pickled pepper, salt
1. Remove the shrimp and frozen vegetables from the freezer layer to thaw, if fresh side dishes are diced in advance.
2. Cut the shrimp line on the belly of the prawn back with a knife, cut the shrimp line into cubes, and cut a knife on the back of the shrimp shrimp, and put some cooking wine to feed.
3. Cut the bamboo shoots into 1cm cubes, cook in water for 10 minutes, first put the shrimp under the oil pan and pan oil, change color and fish out.
4. Add a little more oil to sauté chives and ginger, then add bamboo shoots, green beans and other sauté and then add shrimp, pickled pepper, tomato sauce, salt and stir-fry evenly.
Stir-fry spicy chicken
Ingredients: 1/2 chicken, chili pepper, peppercorns, sliced ginger, soy sauce, salt, sugar, oil
method:
1. Wash and chop the chicken, marinate the chicken nuggets slightly with salt and cooking wine
2. Pour twice as much oil into the pan as usual, and fry the peppers and peppers over low heat until they change color
3. Scoop out the crispy chili peppers and peppercorns and set aside
4. Heat the remaining oil in the pan, add the chicken nuggets and ginger slices and fry them, then fish out, and the remaining oil is poured out
5. Add fried chicken nuggets and chili peppers to the bottom oil of the pan, add a small amount of soy sauce, salt and sugar and stir-fry evenly
Chicken rice with shiitake chestnuts
Ingredients: 600g chestnuts, dried shiitake mushrooms, 2 boneless chicken thighs, 4 cups of white rice, goji berries to taste, a handful of coriander, a little white pepper, 5 tbsp rice wine, 5 tbsp vegetarian oyster sauce, 2 tbsp Japanese japanese soy sauce sauce
Method 1: Fry the skin of the boneless chicken thighs on both sides and cut into pieces
2: Sauté the shiitake mushrooms in a pan of fried chicken thighs
3: Put the sliced chicken thighs in a pan and fry them together
4: Add the sauce and stir-fry until the soup is close to dry, add the white pepper and stir-fry
5: After the washed rice is put in the amount of water (the above method is to use 4 cups of rice -3.5 cups of water), spread chestnuts and fried chicken thighs
6: Add chopped parsley, goji berries and white pepper before serving.
Sweet and sour pork ribs
Ingredients: Pork ribs, cooked sesame seeds, salt, peppercorns, rice wine, ginger, green onion, oil, fresh soup, vinegar, sugar, sesame oil
Method 1: Chop the pork ribs into sections about 5 cm long, put them into boiling water, fish them out and put them into the steaming pot, add salt, peppercorns, rice wine, ginger, green onions, and fresh soup into the cage and steam until the meat is out of the bone, then remove the ribs.
2: Place the pan on high heat, heat the oil until 180 °C, fry the ribs in a golden brown and fish out.
3, under the oil heat, stir-fry sugar juice, add fresh soup, under the ribs, sugar with a low heat to collect the juice, soup will be dry, add vinegar, to brighten the oil from the pot, drizzle with sesame oil, plate to cool, remove the sesame seeds and mix well.
Stir-fried chicken offal with seasonal vegetables
The coolness of chicken kidneys and the aroma of chicken liver, combined with the idyllic flavor of the heart of the dish, are combined into the best combination. The choice of materials also meets the standards of general home cooking, which is actually a home-cooked stir-fry that is economical and delicious.
Ingredients: vegetable core, chicken kidney, chicken liver, salt, chicken essence each appropriate amount.
1. Chicken liver chicken kidney cutting knife, used as a material for marinating, vegetable core to remove leaves, old stems, cut into 6.6 cm long.
2. Put the marinated chicken offal into the pot and fry until it is five ripe, put it in another pot, add oil, stir-fry the vegetable core until semi-cooked, put the chicken offal and stir-fry together.
Stir-fried slices of meat with chili curd bamboo
Ingredients: pork belly, curd bamboo, green pepper, ginger, garlic, minced pepper, cooking oil, salt, chicken essence, peppercorns;
Method 1: Fold the rotten bamboo into a section, rinse with water, like to eat soft rotten bamboo children's shoes can be soaked for a while, I like to have a chewy feeling to rinse clean. Pork belly slices;
2. Green pepper cut diamond shape (mainly good looking and heated evenly), ginger and garlic minced (as you like); the pot is hot, put the right amount of oil, wait for 70% of the heat to add slices of good pork belly, fry until the color changes, add a piece of rotten bamboo and stir-fry (or because I like to eat chewy humus, and the rotten bamboo is particularly fragrant after being fried by oil. ）
3. Add ginger garlic, peppercorns continue to fry for one minute, add green peppers and fry for two minutes (it may be very choking, less oil will be paste, so... See for yourself);
4. Put a little salt (if the chopped pepper is salty enough, you don't need to put salt) I didn't put salt this, I feel that the saltiness is just right. Add a little water. Add the chicken essence and stir-fry
Grilled duck with shiitake bamboo shoots
1. Prepare the ingredients, wash and chop the duck leg meat, wash all the fine bamboo shoots in two pieces, soak the shiitake mushrooms in advance, wash and cut the cross knife, slice the onion, ginger and garlic
2. Prepare the soy sauce, salt, sugar, beer, sichuan peppercorns, shallots, ginger, garlic and chili peppers
3. Put an appropriate amount of water in the pot, boil the water into the shiitake mushrooms and fine bamboo shoots blanched water, slightly open and fish out to control the water
4. Then pour in the duck pieces and blanch the water, boil the water again and fish out for later
5. Sauté chives, ginger and garlic in hot pan with cold oil, peppercorns and small peppers
6. Then pour in the duck cubes and fry a few times
7. Add the bamboo shoots and shiitake mushrooms and stir-fry well
8. Add soy sauce, salt and sugar and continue to stir-fry well
9. Pour in a bucket of beer and stir the duck in the second pot to reduce the heat
10. Cover and simmer for 30 minutes
11. Open the lid of the pot and collect the juice over high heat
12. Sprinkle a little chopped green onion on a plate and serve on the table
13. The color and fragrance are complete, and the taste is great
Vermicelli mixed with spinach
Ingredients: 900 g spinach, 1 handful of vermicelli, 1/2 red pepper, 12 almonds, a little oyster sauce, a little sesame oil, salad oil to taste, 4 g salt
1、 Cut off the roots of spinach, clean and cut into sections; Vermicelli soaked softly in cool water; Boil a large pot of water, boil the water and put in the spinach, add oil and salt, boil the water again, and then pick it up and put it into the prepared cold boiled water
2: The water that has been scalded with spinach continues to be used to blanch the vermicelli
3: Scoop up the blanched vermicelli and spinach, drain the water, put it in a large bowl, pour sesame oil, add oyster sauce, mix well with chopsticks, sprinkle with red pepper and almond crushed garnish
Pot with tofu
Ingredients: Tofu, chicken grits, eggs, dried bean powder, cooked ham, cabbage hearts, salt, sugar, monosodium glutamate, vinegar, sesame oil, pork fat, lard.
1. Wash the pork fat with the skin, put it in the pot and cook it, cool and peel it, cut into about 24 slices, and then use a knife to follow the four corners and center of each slice to prevent it from shrinking when pasted. Put the tofu into a silk sieve and knead it into a puree, filter out the dregs, put the tofu puree and chicken grits into a small basin and stir well into tofu grits. One egg, mixed with dried fine bean flour into egg white paste, the remaining yolks mix well with another egg and spread out into egg skins. Cut the egg skin and ham into small pieces. Cut the cabbage hearts into thin strips.
2. Put the pork fat meat into the dry dish, twist the grease with a clean hot towel, smear the egg white paste, apply a layer of tofu grit on the fatty meat slices, smooth it, and then put the egg skin and the minced ham on the top of the tofu grits, which can be put in a forked color, and then steamed together in the cage for about 5 minutes to take out the shape, put it on the plate sprinkled with dried fine bean flour, so that the bottom surface of the fat meat sticks a layer of bean flour, that is, it becomes a "pot paste tofu embryo".
3. Put the wok on the fire, put the lard on the pan, pour out the excess oil, leave a little oil in the pot, put the tofu embryos into the pot one by one, fat down, fry over low heat until the bottom of the meat is yellow, the tofu grits are light yellow, pour sesame oil, and put it into one end of the dish; salt, sugar, vinegar, monosodium glutamate, sesame oil to make a sweet and sour flavor, mix well with the cabbage shreds, and put it into the other end of the plate.
Pigeon play bullfrog
material
Ingredients: 500 g of pigeon breast meat.
Ingredients: 300 g of bullfrog, 200 g of corn shoots, 200 g of bread crumbs, 50 g of eggs.
Seasoning: salt, rice wine, wet starch, green onion, ginger 20 grams each, rock sugar 30 grams, sugar, soy sauce, sesame oil 10 grams each, monosodium glutamate, pepper 5 grams each, dry starch 100 grams, broth 500 ml, cooked lard 1000 grams (consumption of 150 grams).
1. Cut the pigeon breast into a cross knife on one side and cut it into a strip 6 cm long and 1 cm wide. Blanch the corn shoots in water and remove from the dish. Remove the bones of the bullfrog legs, cut them slightly (not cut), marinate on a large plate with salt (10 g), soy sauce (5 g), rice wine (10 g), sugar, green onion (10 g), ginger (10 g).
2: Heat a wok over medium heat, pour lard (50g), sauté the pigeon breast, add salt (10g) to dry the water. In another wok, add lard (20 g), sauté with rock sugar until it bubbles, pour in soy sauce (5 g) to make sugar color, pour pigeon breast and broth, green onion (10 g), ginger (10 g), rice wine (10 g), cover and simmer for 1 hour.
3: Pat the bullfrogs on a thousand starches, drag the egg juice, roll into the bread crumbs, fry them in a frying pan to turn golden brown, and take out the rim and place them on the edge of the corn shoot plate. Remove the onion and ginger from the refined pigeon breast, add MSG and pepper, use wet starch, drizzle with sesame oil, and pour on the corn shoots.
Vinegar-flavored pork hands
Ingredients: 400 grams of pork knuckles, 100 grams of cucumber pieces, ginger pieces, green onion knots, dried chili pepper knots, dried peppercorns, red vinegar, rice vinegar, salt, chicken essence, green and red millet pepper rings.
Method:
1: Clean the pig's feet, chop them into pieces, add ginger pieces, green onion knots, dried pepper knots and dried peppercorns into a pot of water, and drain them.
2: Deboned and cut the pork knuckles into small pieces, put them in the basin, pour in an equal amount of red vinegar and rice vinegar, add salt and chicken essence, soak for about 5 minutes, then add cucumber pieces and green and red millet pepper rings, put them on the plate, you can.
Pepper oil salt steamed mountain pit carp
Ingredients: Main ingredients: Shankeng carp (carp raised in the mountain reservoir, the meat is tender and smooth, no earthy taste, very delicious) 1 (weighs about 1000 grams).
Seasoning: 50 g of flower pepper, 30 g of coriander segments, 15 g of peanut oil, 8 g of salt, 3 g of shredded red pepper.
Preparation: 1, the pit carp slaughtered and cleaned, the salt, peanut oil evenly smeared on the inside and outside of the fish, marinate for 10 minutes into the taste.
2, put the fish into the plate (two chopsticks under the pad, easy to steam flow), sprinkle flowers and peppers on the surface, steam in the steaming box for 6-7 minutes and then take it out, sprinkle into the coriander segment, red pepper shreds, pour 70% hot oil to make the incense.
Yam beef grains
Ingredients: carrots, yams, peas, beef, starch, pepper, soy sauce, cooking wine, oil, green onion, ginger, monosodium glutamate, salt
1、Peel and wash the carrots, cut into cubes;
2, yam peeled and washed, diced and soaked in water for later;
3, carrots, yams and peas boiling water blanched;
4: Cut the lean beef into cubes, add starch, pepper, soy sauce, cooking wine, a little oil, grasp and marinate by hand for 15 minutes;
5: After the oil is hot, pour in the beef grains and stir-fry, change color, add green onion and ginger and stir-fry;
6: Stir-fry carrots and yam, add pea grains and add MSG and salt.
Golden garlic raw stir-fried ribs
Ingredients: 500 g of ribs, 15 g of green onion, 10 g of ginger, 150 g of garlic, 3 tablespoons of breadcrumbs, 5 grams of dried chili peppers, 1 teaspoon of white wine, 1 tablespoon of soy sauce, salt to taste, 1 teaspoon of sugar, starch to taste, oil.
Directions: 1. Drain the ribs and marinate them with ginger slices, green onions, garlic juice, soy sauce, white wine and salt for 1 hour.
2: Pickle the marinated pork ribs and remove the ginger slices and green onions, and put them into the starch so that the ribs are full of starch.
3: Gently pat the starch-stained ribs so that the excess starch falls off, and then dip all the ribs with starch in turn.
4: Put enough oil in the pan and fry the ribs until it is 60% hot. Pay attention to the heat, the ribs will dry out if they are fried for too long.
5: Use kitchen paper to suck out excess oil, peel the remaining garlic and cut into minced garlic. The chopped garlic is rinsed with water and the mucus on the surface of the minced garlic is rinsed off and dried.
6. Heat the pot, add the appropriate amount of oil, add the minced garlic and dried peppers and sauté the minced garlic to a golden brown on low heat, add the ribs and fry together.
7. Put in the breadcrumbs and fry well, fry the breadcrumbs over low heat until golden brown, then add sugar and salt to taste, like chicken essence can put a small amount of chicken essence.
Perilla fried cucumber
Method 1: Cut two cucumbers into thick slices, an appropriate amount of perilla, cut the perilla leaves into shreds, and the garlic and paprika should be appropriate;
2, the pot is hot, add a small amount of oily pan after pouring into the cucumber, use chopsticks to flatten the cucumber, turn the pot, turn the noodles many times, fry the cucumber soft, fry fragrant, after the cucumber is fried, put out for later;
3, go to a small amount of oil in the pot, pour in the minced garlic, add a small amount of water, stir-fry the minced garlic on medium-low heat, stir-fry the minced garlic to the side of the pot, tilt the pot, add the appropriate amount of oil to turn the heat red, pour in the wet paprika, crisp, crispy chili only has the aroma, the spiciness is lost, and the garlic is fried together.
4, turn the heat to low, pour in the cucumber, add the appropriate amount of salt, chicken essence and water, turn the heat to stir-fry evenly, add shiso, stir-fry on high heat until the perilla changes color and becomes soft, you can turn off the heat and start the pot;
White-eared sydney pear soup
-Ingredients - Sydney pear, white fungus, rock sugar, goji berries
-Do Method-1. Soak the white fungus in water, soak the hair, remove the roots, and wash.
2. Pour the white fungus into a pot and bring to a boil with water and rock sugar. Bring to a boil and reduce heat.
3. After 15 minutes, cut the sydney pears into pieces, pour into the pot, add the goji berries and continue to cook for about 10 minutes on low heat.
4. A bowl of white ear Sydney pear soup is cooked, in addition to the rock sugar Sydney phlegm cough, we got a silver ear Sydney soup, the same effect.
Lemon pickled pepper chicken feet
Ingredients: 300 grams of chicken feet 1 spoonful of cooking wine A little salt of 2 slices of ginger 2 slices of ice water of soaked paws Pickled pepper juice + pickled pepper water Appropriate amount of cold white boiled amount of lemon 2 slices of pepperCorns 2 pieces of peppercorns 2 millet peppers A little white vinegar
1: Cut off the nails, heat, put the ingredients of boiling chicken feet in water, and cut the chicken feet in half
2: After boiling water, add chicken feet and blanch for 7/8 minutes, chopsticks penetrate, and skim off the foam.
3: Rinse the cooked chicken feet in cold water, prepare ice cubes and bring them to a boil
4: Soak the chicken feet in ice water for half an hour and set aside.
5: Blanch a large bowl soaked in chicken feet for a while.
6: Put the chicken feet into a large bowl and add lemon and millet pepper
7: Add the peppercorns. Add the pickled pepper to the cold white and add white vinegar, adjust to your own taste, pour into a large bowl, cover and refrigerate overnight.
Kung Pao Chicken Cubes
Ingredients: 300g of chicken breast, half a cucumber, half a carrot, 1 green onion, 1/2 garlic, 1 spoon of salt, 1 tablespoon of soy sauce, 2 spoons of bean paste, 1 tablespoon of cooking wine, 2 spoons of sugar, 2 spoons of vinegar
1. Cucumber, carrot, green onion, cut into pieces, size according to your preference.
2. Mix soy sauce, garlic cloves, sugar and vinegar into a sauce and set aside. Dice the chicken and marinate well with egg white cooking wine. Put oil in a pan, sauté the diced chicken until seven minutes cooked, and set aside.
3. Stir-fry the seasoning sauce into the pot, add the watercress sauce and stir-fry the red, then add the carrots and the sautéed chicken. Finally, add the green onion and cucumber and stir-fry twice.
Minced garlic open-backed shrimp
Ingredients: 500g of prawns, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of garlic, appropriate amount of green pepper, appropriate amount of red pepper
1: Wash the shrimp bubbles. 2) Cut off the feet and head of the shrimp, cut it from the middle, and do not cut the tail into sections.
3, good shrimp washed to remove shrimp intestine shrimp line, tail facing up. 4) Finely chop the garlic
5: Heat vegetable oil and add half of the garlic and fry until brown
6: Pour into the raw garlic, add salt and chicken powder and mix well to form minced garlic in oil.
7: Apply evenly to the shrimp. 8) Finely chop the green and red peppers.
9: After the water is boiled, steam in the steamer for 10 minutes. 10) After taking it out, you can pour out part of the soup on the plate and wipe the edge of the plate clean. 11) Sprinkle with chopped peppers. 12) Take a clean pan and pour oil until white smoke comes out and drizzle on the shrimp.
Spiced button meat
Method: 1. Add water to the pot, add pork belly under cold water, bring to a boil, cook for a few minutes, skim off the foam, pour in the cooking wine, cook until you can insert it with chopsticks, take it out
2. Let the pork cool, then cut the pork belly into thin and even slices, and place the skin of the meat facing down in the bowl, yard tighter
3. Cut the green onion into green onion pieces, slice the ginger, slice the garlic, prepare the peppercorns and large ingredients, and dried the chili peppers
4. Heat the pot with oil, add shallots, slices of ginger, garlic, peppercorns, large ingredients, dried chili peppers, stir-fry the aroma of the seasoning, pour in half a bowl of water, then pour in braised soy sauce and cooking wine, add salt, bring to a boil, turn off the heat
5. Pour the sauce on the pork belly in the bowl, add water to the steamer and boil, steam for 40 minutes
6. When the time comes, take out the bowl, pick out the shallots, ginger, garlic and dried peppercorns, pour the soup of the steamed meat into the stir-fry spoon, and buckle the pork belly in the plate, with the skin facing up
7. Heat the soup in the pot, drizzle with an appropriate amount of water starch, heat until the soup becomes viscous, turn off the heat, and pour the soup on the pork belly
Three cups of apricot abalone mushrooms
Ingredients: apricot abalone mushrooms, red peppers, nine-layered tower leaves, ginger, garlic, soy sauce, rice wine, sesame oil, rock sugar
1. Cut the apricot abalone mushroom; slice the red pepper; flatten the garlic.
2. Prepare a pot, add sesame oil, heat over medium heat, add ginger slices and garlic and sauté until fragrant.
3. Add apricot abalone mushrooms and stir-fry until fragrant, add soy sauce, rice wine and rock sugar and cook well until the juice is collected.
4. Add red pepper and nine-layer tower and stir-fry well, plate and serve.
Stir-fried bacon with red cabbage
Red cabbage, also known as yuncai and laver, is produced in the Hongshan area of Wuchang, so it is also called Hongshan cabbage. The really delicious ones are planted around The Hongshan Baotong Temple, and the ones that are fresh and tender should be selected.
Ingredients: red cabbage, bacon, salt, chicken essence.
Method: 1. Red cabbage mainly eats the cabbage extracted from the heart, folded by hand, about inches long, washed and drained and set aside. Cut the bacon into one-inch long thin slices.
2. Heat the wok slightly, add a little sesame oil, sauté the minced ginger, sauté the bacon for 1 minute, and remove with a colander.
3. Leave the remaining oil in the wok, heat over high heat to 70%, and sauté the vegetables for 2 minutes.
4. Add salt and sliced bacon and sauté for another 1 minute, sprinkle chicken essence, turn the spoon upside down, drain the oil and serve on the plate.
Lettuce in shallot oil
Ingredients: 1 lettuce, 1/2 tablespoon sesame oil, salt to taste, a pinch of chicken essence, 1/2 tbsp vegetable oil, a pinch of diced red bell pepper
Method 1: Prepare the required materials.
2: Peel and wash the lettuce.
3: Then cut into strips. Add a small spoonful of salt to the shredded lettuce.
4: Mix well and marinate for 15 minutes.
5: Drain the marinated lettuce.
6: Cut the shallots into white sections and cut the shallots into green onions.
7: Heat vegetable oil and sesame oil in the pot, add green onion and stir-fry to bring out the aroma.
8: Plate the lettuce, sprinkle with green onions and red bell peppercorns, then remove the oil and pour the lettuce shreds on top
Cabbage wrapped rice
Ingredients Four slices of cabbage, a bowl of rice, corn kernels, broccoli stems, tomato sauce and other spices, white vinegar, salt to taste
Step 1: Clean the cabbage leaves completely.
2. Prepare corn kernels and broccoli stems.
3: Cabbage leaves ~ put in boiling water with white vinegar and a little salt and blanch until soft ~ drain and set aside~
4: Stir-fry rice and two kinds of vegetables ~ add a little salt and sauce to taste.
5: Put an appropriate amount of fried rice on the soft cabbage leaves
6, first stack the part near the root ~ the upper part down ~ and then the left ~ right.
7, after all wrapped up ~ drizzled with soy sauce can be.
Stewed pork ribs with sauerkraut
Ingredients: pork ribs, ginger slices, cooking wine, salt, cooking oil, green onion, large ingredients, sauerkraut, frozen tofu, vermicelli
1. All ingredients are ready.
2. Wash the ribs with boiling water to remove the blood and water dust and wash them again.
3. Pour the appropriate amount of oil into the pot, add the green onion and ginger and stir-fry until fragrant. Add the ribs and continue to stir-fry for a while. Add the sauerkraut, pour in the cooking wine and stir-fry again for a while.
4. Pour in the water that has basically not passed all the ingredients at one time, add the frozen tofu and gently stir. Bring to a boil over high heat and simmer for 40-60 minutes, the ribs are cooked.
5. Add a handful of pre-soaked vermicelli and a spoonful of salt, stir well and cover and simmer for 7-10 minutes.
6. When it is served, you can sprinkle some green onions and coriander leaves.
Dry pot potato shrimp
Recipe 1: Prepare the ingredients
2. Wash the shrimp and remove the shrimp line
3. Slice the potatoes over the water and remove for later
4. Heat the oil in a wok, sauté the shrimp until the shrimp oil comes out, and the shrimp body is crispy and ready to set aside
5. Sauté the shallots, ginger and garlic in shrimp oil and sauté until fragrant
6. Add potato chips and continue sautéing, add an appropriate amount of oyster sauce, soy sauce, salt and a small amount of sugar, and continue to sauté
7. Add the shrimp and continue to stir-fry until the soup is dry
Eggplant fish
Ingredients: fish, tomatoes, tomato sauce, green onion, ginger, garlic, star anise, large ingredients, sugar, soy sauce, salt, vinegar, oyster sauce, allspice powder, soy sauce
1, first of all, the fish to the head, tail, to the internal organs to clean, the fish body oblique mouth a few knives.
2: Cut the green onion into sections, slice the ginger, peel the garlic and pat it for later.
3, clean the fish in the basin, add shallots, ginger slices, five-spice powder, a little salt, very fresh taste, soy sauce, mix and spread the fish to the whole body, belly, marinate for more than half an hour.
4. During the process of marinating fish, you can prepare tomatoes diced, green onion, ginger, garlic and star anise in a bowl for later.
5, pour cooking oil into the pot, wait for the oil temperature to be 7, 8 into the heat, pour into the bowl of onion, ginger and garlic and other spices, after the aroma, pour in the tomatoes and stir-fry, add tomato sauce, stir-fry until the soup, add sugar, soy sauce, oil consumption, salt stir-fry, then add vinegar, then stir-fry out the aroma, and finally add water.
6: After the soup is boiled, put the fish into the pot, cover the pot and stew the fish until the soup is thick and the soup is thick.
Stir-fry the enoki mushrooms
Ingredients: 300 g of enoki mushrooms, 2 spoons of minced pepper, 100 g of minced meat, 2 tbsp of soy sauce, 1 g of salt
1. Wash the mushrooms to the roots.
2. Blanch in hot water for about 1 minute. Fish out the cool water to cool it, and then fish it out to catch the water.
3. In a bowl, add minced pepper, soy sauce and salt and stir well.
4. Put oil in the pot, heat the oil and add the green onion and ginger until fragrant. Add the minced meat and stir-fry until the minced meat changes color and turns white.
5. Pour in the prepared bowl of juice. Sauté well. Add the blanched mushrooms and stir-fry well.
Ginger kale tofu
Ingredients: 300 grams of northern tofu; 150 grams of kale; a little ginger minced; 5ml of oyster sauce; 10ml of cooking wine; a little salt; a little water starch; a little broth; a little sugar; a little sugar;
1. Wash the kale and remove the old leaves to leave the young leaves;
2. Scrape off the skin of the root with a knife.
3: Fill the soup pot with an appropriate amount of water, add a little salt and oil after boiling, put in the processed kale and blanch, then fish out the cold, drain the water and put it on the plate.
4: Wash the north tofu, cut into thin and moderately large pieces, take a pan, pour a little oil and heat it, put in the tofu slices, fry it on both sides of the golden brown with low heat;
5: After the tofu turns golden brown, sprinkle in the minced ginger and stir-fry, then add the broth, oyster sauce, cooking wine, stir well and cover the pot, boil over medium heat, then turn the heat to collect the soup, wait
When the soup is almost dry, add salt, sugar to taste, and finally drizzle with water starch, put the boiled tofu on the kale, and pour the remaining soup on it.
Dried beans stewed with pork ribs
Home cooking in all seasons. It is simple and you can add a variety of other ingredients such as potatoes, eggplant, vermicelli.
Ingredients: Pork ribs, Northeast beans.
1. Cut the green onion, ginger and garlic first, a little. Add oil to the pan and sauté the shallots, ginger and garlic to taste.
2. Add a spoonful of sugar, a spoonful of dark soy sauce, stir-fry the bottom row of backbones, when the ribs are seven ripe, add boiling water and put the beans.
3. Another spoonful of cooking wine, a spoonful of dark soy sauce, add a little pepper powder, pepper powder. Bring to a boil over high heat, simmer over low heat for 10 minutes, add some shredded shallots and simmer.
4. Simmer until the beans are all absorbed into the meat aroma of the ribs, then remove from the pan.
Stir-fried shrimp with loofah
Ingredients: shrimp, loofah, garlic, ginger, cooking wine, ground black pepper, salt, corn starch, salt, cooking wine, pepper
Method: 1, fresh shrimp washed, shelled and left tail, remove the shrimp line, add marinade slightly marinade. Peel and wash the loofah and cut the hob pieces, cut the ginger into strips and garlic and set aside;
2: Heat the oil, put the shrimp on high heat and stir-fry quickly until the shrimp change color and fish out for later;
3: Stir-fry ginger and garlic slices in the original pot, stir-fry loofah pieces until soft, add salt to taste;
4: Finally, pour the shrimp into the cooking wine and stir-fry evenly, sprinkle a little pepper to start the pot.
Sweet soup with red date pumpkin lily
-Ingredients - 15 grams of red dates, 1 piece of pumpkin, 4 fresh lilies, dried osmanthus flowers to taste
-Do Method-1. Wash the dates with a tool to pit and set aside
2. Peel and cut the pumpkin into cubes and set aside
3. Remove the roots of the fresh lilies and remove the black edges, wash the soil and drain and set aside
4. Place all ingredients in the inner tank of the pressure cooker and add enough water
5. Start the electric pressure cooker, in the pattern of multigrain porridge, the pressure will be minimized, simmer for 30 minutes.
Honey sauce ribs
Ingredients: ribs, green onion, garlic, ginger slices, cooking oil, cooked white sesame seeds, salt, honey, soy sauce, dark soy sauce, rock sugar, char siu sauce, rose curd milk.
Directions: 1: Chop the ribs into small pieces, wash and drain well. Cut the green onion into small pieces and the ginger peeled and cut into thin slices. After the garlic is peeled, gently pat it with a knife, but don't break it, there are cracks on the garlic cloves.
2: Heat the pot over high heat, pour in cooking oil, when the oil is 50% hot, add green onion, ginger slices, garlic and sauté to make the aroma, then put the ribs and stir-fry until they change color, pour water and boil, skim off the foam.
3: Pour in soy sauce, dark soy sauce, rock sugar, char siu sauce, rose curd sauce and stir well, cover the lid, pressurize, after the pressure cooker is aired, cook for 6 minutes to turn off the heat.
4: Turn off the heat and let it sit for a while, then let the pot finish, open the lid, pour in honey and salt, turn on the heat, cook on high heat, wait for the soup to be viscous and ready to be eaten, sprinkle white sesame seeds to eat.
Stir-fried beef with tomato and green pepper
Ingredients: Beef, tomato, green pepper, ginger, green onion, oyster sauce, sugar, cooking wine, starch, soy sauce.
Directions: 1: Wash and slice the beef, then cut into strips, add oyster sauce, sugar, cooking wine, starch, mix well and marinate for 20 minutes.
2: Put the tomatoes in boiling water and blanch them slightly, peel them, then cut them into coarse strips, cut the green peppers into strips after removing the seeds, cut the ginger into strips, and cut the green onion into segments.
3: In a frying pan, when the oil temperature is 70% hot, add the marinated shredded beef, fry until the surface of the shredded beef changes color and then put it out for later.
4: Add less oil to the pot, add tomatoes, green peppers, ginger shreds, stir-fry for about a minute, add the previously fried beef shreds, add the appropriate amount of salt, green onion, soy sauce, stir-fry well to get out of the pot.
Oyster sauce shiitake mushrooms
Ingredients: Shiitake mushrooms, garlic, millet spicy, green onion, soy sauce, oyster sauce, salt, sugar, chicken essence, starch.
Directions: 1, sauce: 1 spoon of light soy sauce, 2 spoons of oyster sauce, 1/2 tablespoon of salt, 1/2 spoon of sugar, chicken essence, 1 spoon of starch, 1/2 bowl of water.
2: Add 1 spoonful of salt to the boiling water in the pot, pour in the chopped shiitake mushrooms, boil the water for 30 seconds and remove the controlled water for later.
3: Sauté the minced pesto in oil, pour in the prepared sauce, simmer the thick soup and stir-fry the mushrooms for 2 minutes, sprinkle with green onion and millet.