#"Flash moment" theme essay phase II #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" > sour and spicy lettuce shreds</h1>
Ingredients: 2 lettuce, 1/4 onion, 1/3 red bell pepper, 6 cloves of garlic, 4 millet spicy, salt to taste, a little sugar, light soy sauce, pepper oil, chili red oil, vinegar to taste
method
Peel and wash the two lettuce sticks
Rub into strips, add a spoonful of salt and mix well with the killing water
Cut the onion and red bell pepper into strips
Rinse the lettuce after killing the water, rinse it again with cold boiling water, drain and set aside
Minced garlic, millet spicy circle, bowl garlic, millet spicy with salt, mix well to bring out the spicy taste of millet spicy, add soy sauce, chili red oil, pepper oil, sugar, aged vinegar, stir well
Pour the cold sauce into the shredded lettuce and mix well
Plate and serve~
<h1 class="pgc-h-decimal" data-index="02" > fried sausage with green and red peppers</h1>
1. Prepare 50g of bell pepper, 50g of red pepper, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of cooking wine, appropriate amount of blending oil, and appropriate amount of sugar. Wash the green and red peppers and cut them into chunks and set aside
2. Cut the large intestine into pieces, then pour the oil into the pot, add the green and red peppers and stir-fry until soft, then pour in the fat intestines and stir-fry for a while, then pour in the cooking wine, add salt and sugar
3. Finally, add a little MSG, stir-fry evenly until the pepper is broken, and the large intestine will be finished.
<h1 class="pgc-h-decimal" data-index="03" > sauerkraut burst large intestine</h1>
Ingredients: Appropriate amount (pork intestine, sauerkraut, ginger slices, garlic slices, dried chili pepper, red pepper, garlic head, cooking oil, salt, soy sauce) Wash the large intestine: appropriate amount (corn starch + white vinegar + white wine)
method:
1. Slice ginger, slice red pepper, slice garlic, wash and slice sauerkraut.
2. Turn over the large intestine, add corn starch, white wine, white vinegar and knead repeatedly, repeat several times to clean.
3. Add water, ginger slices and white wine to the large intestine and press in a pressure cooker for 15 minutes, and then cut the oblique knife pieces for later.
4. Heat oil in the pot, sauté the ginger slices and garlic, stir-fry under the large intestine, add a little soy sauce and salt to taste.
5. Push the large intestine to the side, stir-fry the sauerkraut, sauté the sauerkraut until fragrant, add pepper to taste, add red pepper and stir-fry until it is broken.
<h1 class="pgc-h-decimal" data-index="04" > onion stir-fried meat</h1>
Ingredients: onion, green pepper, pork, ginger, garlic, vegetable oil, rice wine, soy sauce, soy sauce, white sugar, salt, chicken essence
1, a family portrait of the ingredients, green peppers, onions and pork, this little bit is enough to fry a large plate.
2, green peppers and onions after washing and cutting well, rabbit rabbit likes to cut the ingredients in different bowls, cooking directly into the pot, refreshing and clean.
3: Wash the pork, suck in the water with kitchen paper and cut into shredded meat. Cut the ginger and set aside. Cut pork does not need to be marinated with starch, because the pork selected by the rabbit is fat and lean, and the meat quality after cooking will not be too chai.
5, put in the cut pork and stir-fry the oil, stir-fry until the fat is slightly curled better, so that the fried meat is fragrant.
<h1 class="pgc-h-decimal" data-index="05" > fried pork with dutch beans</h1>
Ingredients: 200g of lean pork, 100g of hollandaise beans, 2 cloves of garlic, 1/2 tbsp light soy sauce, 1/3 tbsp sugar, 1/3 tbsp starch, 1/2 tbsp cooking wine, 1/2 tbsp salt, 1/4 tbsp chicken essence
1. The pork has been cut the night before, mix in starch, cooking wine, soy sauce, sugar marinate for 10 minutes, Dutch tendons to choose to wash and set aside
2. Heat the marinated pork into the pot with an appropriate amount of oil until it is 50% hot, turn the heat to stir-fry quickly until it changes color, add a little salt, and set aside
3. Stir-fry in oil and garlic in another pot, add the hollandaise beans and stir-fry quickly
4. As soon as the hollandaise beans change color, add salt and chicken essence
5. Bring the previously fried meat slices back to the pot and fry for a few seconds, turn off the heat and serve the plate
<h1 class="pgc-h-decimal" data-index="06" > dried pot tea tree mushrooms</h1>
Ingredients: Tea tree mushrooms, sausage, green onion, millet pepper, ginger, garlic, oil, soy sauce, cooking wine, paprika
1, tea tree mushrooms are fresh, the taste is better.
2, tea tree mushroom wash and cut into sections, sausage cutting knife:
3、Slice the onion, cut the pepper with a knife, cut the green onion into sections, cut the ginger into strips, slice the garlic.
4: Heat the pan, add oil, stir-fry the sausages, and wait for the sausages to be rolled.
5: Add shredded ginger and garlic, sauté until fragrant, add onion and stir-fry.
6, put the tea tree mushrooms, add salt, stir-fry evenly.
7、Add 1/2 tbsp paprika and add chopped green onion.
8, pour in the appropriate amount of cooking wine, soy sauce, chicken essence, stir-fry evenly.
<h1 class="pgc-h-decimal" data-index="07" > fried belly with enoki mushrooms</h1>
Ingredients: 200 grams of mushrooms, 200 grams of pork belly, 50 grams of garlic, 50 grams of oil, peppercorns, ginger pieces, green onion, salt, monosodium glutamate, cooking wine, water starch, chicken soup, pepper, sesame oil.
Production process:
1. Wash the pork belly, open a 4 cm wide mouth, put it into a pot of boiling water, add peppercorns, ginger pieces, green onion, cook until three ripe, fish out and cut into coarse strips; wash the garlic, cut into sections and set aside.
2. Heat the wok, add oil and burn until it is 40% hot, add green onion and ginger pieces, stir up the aroma, put the mushrooms, belly shreds and stir-fry, add salt, monosodium glutamate, cooking wine, chicken soup, pepper and garlic and stir-fry well. The water starch is thinly drawn, drizzled with sesame oil and plated.
<h1 class="pgc-h-decimal" data-index="08" > dried pork belly</h1>
Ingredients: pork belly, chili pepper, onion, ginger and garlic, salt, sugar, soy sauce, soy sauce, cooking wine
1: Cut the pork belly into slices, remove the seeds from the peppers, and cut them diagonally into long strips
2: Heat the oil in the pot, put the cut pork belly in the oil and sauté the oil, add the green onion, ginger and garlic and stir-fry
3. After the meat slices are micro-rolled, put the soy sauce and cooking wine
4: Remove the pepper from the pan, continue to stir-fry for a few minutes, add salt and you can get out of the pan.
<h1 class="pgc-h-decimal" data-index="09" > dried carob stewed pork</h1>
Ingredients: pork, dried beans, beer, soy sauce, soy sauce, sugar, salt, allspice, star anise, fragrant leaves, green onion, ginger, garlic;
1: Bring the water to a boil in the pot, add the diced meat, boil the water without covering the lid and cook for 10 minutes, take out the washing foam, and dry it with kitchen paper. Dried beans soaked softly washed and cut into sections
2: Heat the pot, pour in the pork belly, simmer the oil, pour out the oil, add the green onion, ginger, garlic and meat and stir-fry the aroma, pour in the cut dried beans, add soy sauce, soy sauce, soy sauce, rock sugar, salt, allspice powder, large ingredients and fragrant leaves, turn well and pour in the beer.
3: After bringing to a boil, turn the heat down and simmer for 1 hour, then turn off the heat, let the meat soak in the pot for half an hour, then bring to a boil on high heat and cook until the soup is thick.
<h1 class="pgc-h-decimal" data-index="10" > pigeon play bullfrog</h1>
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 and remove them from the dish. Remove the bones of the bullfrog legs, cut them slightly (not cut), and marinate with salt (10 grams), soy sauce (5 grams), rice wine (10 grams), sugar, green onion (10 grams), ginger (10 grams).
2: Heat a wok over medium heat, pour lard (50g), sauté the pigeon breast, add salt (10g) to dry the water. Another wok, human lard (20 g), sauté with rock sugar until it bubbles, pour 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, the bullfrog patted a thousand starch, dragged on the egg juice, rolled the bread residue, the human oil pan fried golden brown, take out the fence and place it on the edge of the corn shoot plate. Remove the onion and ginger from the refined pigeon breast, add human monosodium glutamate and pepper, use wet starch to outline the mustard, drizzle with sesame oil, and pour it on the corn shoots.
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