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" > mushroom slices</h1>
Lean pork, mushrooms, green peppers, red peppers
1. A piece of lean pork, cut into thin slices.
If you want the meat slices to be delicious, fry them tenderly, don't be afraid of trouble, and syrup the meat slices.
Add salt, soy sauce, cooking wine, vegetable oil and stir the slices of meat to marinate for a while.
2. A few mushrooms, torn into wide strips, green pepper, red pepper cut into slices for color matching
White onion, ginger and garlic cut into slices to simmer the flavor. Add a small handful of dried red peppers.
3. Blanch the mushrooms, pour the mushrooms into the water for 1 minute after the water boils, remove and rinse with clean water.
Blanched mushrooms can reduce water output during cooking.
<h1 class="pgc-h-decimal" data-index="02" > spicy fried Chiba tofu</h1>
Ingredients: Chiba tofu, pork filling, lao gan ma, millet pepper, garlic, soy sauce, cooking wine, sugar, salt, green onion, ginger, oil
method
1. Cut chiba tofu into thin slices, millet pepper into small pieces, garlic into pieces, green onion and ginger into small pieces and set aside.
2. Heat the oil, add minced meat and stir-fry, add green onion and ginger and stir-fry until it changes color.
3. Stir-fry well in Lao Gan Ma Spicy Sauce, add millet pepper, soy sauce, sugar and cooking wine and stir-fry evenly.
4. Pour in the dried tofu, sauté until the Chiba tofu is colored, then add the garlic and stir-fry until it changes color and breaks.
<h1 class="pgc-h-decimal" data-index="03" > roasted beef with wild pepper</h1>
1) Shred beef tenderloin 400g, shredded wild peppercorn 100g and 10g fresh red pepper.
2) 15g ginger minced, 15g green onion finely chopped, garlic 15g crushed and chopped, 100g parsley cut into segments.
3) Heat oil to 40% heat, sauté beef tenderloin for 2 minutes.
4) Add minced ginger, minced garlic, chopped green onion, 5g seasoning wine, 3g salt, 5g soy sauce, add shredded wild mountain pepper, fresh red pepper strips, add 5g chicken essence.
5) Add the coriander segments, sauté until cooked and then plate;
<h1 class="pgc-h-decimal" data-index="04" > shrimp balls with Sichuan juice</h1>
Ingredients: 500 g of medium shrimp, 1 tbsp of bean paste (minced), 1 tbsp of tomato paste, 1 tsp of soy sauce, 5 g of minced ginger, 5 g of minced garlic, 5 g of minced green onion, 15 ml of cooking wine (1 tbsp), a little white pepper, 1 tsp of starch, 1 tsp of water starch, 1/2 tsp of sugar, appropriate amount of oil
method:
1. Fresh shrimp head, shell, only the tail part, with the tip of the knife or toothpick to remove the shrimp intestine, with a knife from the back of the shrimp cut 2/3, take out the shrimp line, in the head 0.5cm to open a hole, the shrimp tail through, make a shrimp ball, with cooking wine and white pepper and starch marinated for 10 minutes.
2. Heat the pot, pour in enough oil (can end the shrimp balls), cook until 60% hot, put in the shrimp balls, fry until the shrimp balls change color, fish out, drain the oil and set aside.
3. Leave 3 tbsp oil in the pot, add the minced bean paste and ginger, green onion and garlic and stir-fry until fragrant, sauté the red oil, add tomato sauce, soy sauce and sugar and stir-fry. Add the fried shrimp balls, let the shrimp balls evenly wrap in the sauce, pour 1 teaspoon of water starch and stir-fry well, then put on the plate.
<h1 class="pgc-h-decimal" data-index="05" > dried pot apricot abalone mushrooms</h1>
Ingredients: 250 grams of apricot abalone mushrooms, 70 grams of pork belly, celery, millet pepper, ginger, garlic, Pixian bean paste, soy sauce, sugar
1: Wash the apricot abalone mushrooms, cut them in half, and then cut vertically into large pieces for later. Slice the pork belly and set aside. Cut ginger and garlic into thin slices, millet pepper into small pieces, celery washed and cut into inch pieces, Pixian bean paste with a knife to chop up a little.
2: Pour a little oil into the frying pan, when the oil is 80% hot, add the chopped apricot abalone mushrooms in batches and fry slightly until golden and soft, and put out for later. Leave the oil in the pan, sauté the pork belly slices until they change color, and sauté the oil in the pork belly.
3: Set aside the pork belly slices, add ginger, garlic slices and chili peppers and sauté them in red oil. Then pour the fried apricot abalone mushrooms and celery pieces into the high heat and stir-fry. Stir in the soy sauce and sugar and stir-fry evenly. Then put it in the pot and serve.
<h1 class="pgc-h-decimal" data-index="06" > oyster sauce asparagus beef</h1>
Ingredients: 250g of asparagus, 200g of beef, 3 tbsp oyster sauce, 1 tbsp black pepper, 1/2 tbsp sugar, 4 cloves of garlic, 1 small piece of ginger, 1.5 tbsp starch, 1 tbsp cooking wine, a few drops of dark soy sauce;
1. Cut the beef into 1cm cubes, remove the old roots of the asparagus and cut into about the same size, and cut the garlic and ginger into mushrooms for use;
2. Add half of the oyster sauce, half of the black pepper, sugar, 2 tablespoons of water, starch and cooking wine to the beef and grasp the taste for more than 15 minutes; put the appropriate amount of oil in the pot and heat it up, and then heat the garlic and ginger; the beef grains are smoothly fried until they have just changed color and immediately fished out;
3. Sauté the asparagus on high heat for 1-2 minutes until it is broken, sprinkle a little water into the pot; pour the beef back into the pot, add the remaining half of the oyster sauce and black pepper, a few drops of old soy sauce and turn well to get out of the pot;
<h1 class="pgc-h-decimal" data-index="07" > peppers to fatten the intestines</h1>
Ingredients: 2 green peppers, 1 red pepper, 1 dried red pepper, 500g of marinated cooked pork intestines, a small amount of ginger and garlic cloves (crushed), a suitable amount of cooking oil, an appropriate amount of light soy sauce, an appropriate amount of rice wine (cooking wine), 2 tablespoons of sugar, a suitable amount of salt
The homemade fat intestine is cut into sections, (the best cooked fat intestines are bought into sections, blanched in boiling water), and the green and red peppers are cut into sections.
On high heat, sauté ginger, minced garlic and dried red pepper segments, add fat sausage and stir-fry twice, cook rice wine, soy sauce and sugar and stir-fry evenly.
Add the green and red peppers, sauté until they are broken, add salt, stir-fry until the soup is thick, and then serve in a pan.
<h1 class="pgc-h-decimal" data-index="08" > braised beef tendon</h1>
Ingredients: 500 g beef tendon, 30 g ginger, 4 shallot heads, 5 tbsp tomato chili sauce, 2000 ml of water, 1 tbsp rice wine, 1 tbsp caster sugar.
1. Wash and drain the beef tendon, slice the ginger and chop the shallots and set aside.
2. Take a pot and bring 2000ml of water to a boil.
3. Cook the beef tendon in a pot on low heat for about 2 hours until soft, then remove the cold water and cut into small pieces for later.
4. Heat a little oil in another pot and stir-fry the sliced ginger and minced shallots.
5. Sauté the tomato chili sauce together, add the beef tendon and all the seasonings, cook over low heat until the beef tendon is soft and rotten, and a little soup is left.
<h1 class="pgc-h-decimal" data-index="09" > oyster sauce green pepper diced beef</h1>
Ingredients: 200 g of beef, 1 green pepper, 2 tbsp oyster sauce, 1 tsp 2 tsp salt, 1 tsp light soy sauce, 1 tsp corn starch, a pinch of ginger, 1 tbsp cooking wine
1: Cut the beef into small cubes, cut the green pepper into small pieces, slice the ginger, marinate the beef, put the corn starch, the right amount of oil, sugar, a little soy sauce, cooking wine, mix well, marinate for 7-8 minutes, put the appropriate amount of oil and ginger slices in the pot and heat it until fragrant
2: Add the diced beef and sauté until the beef changes color
3: Stir-fry with oyster sauce and salt
4: Add green pepper and sauté until it is broken
<h1 class="pgc-h-decimal" data-index="10" > Dutch bean fried yam</h1>
Ingredients: 250 grams of dutch beans, 250 grams of yam, appropriate amount of fungus, appropriate amount of oil and salt, 2 cloves of garlic, 1 teaspoon of chicken essence, appropriate amount of water starch
1. The fungus is placed in warm water in advance to soak the hair, soaked for 3-4 hours, soaked until the fungus becomes soft, restores its crystal clear shape, that is, the foam is good, and then tears the fungus into small flowers.
2. Wash the hollandaise beans and select the silk at both ends, scrape off the outer skin of the yam, wash and cut into diamond-shaped pieces.
3. Add water to the pot to boil, add a little salt, add Dutch bean blanched water, blanch the Dutch beans until the color becomes darker, cook thoroughly, add salt when blanching, you can make the dutch beans more emerald green.
4. Fish out, put in cold water to cool, fish out the drainage water, set aside, blanch the water and put it in cold water to cool, you can keep the dutch beans crisp and tender.
5. Bring the water to a boil, blanch the fungus and yam for 1 minute, remove and drain.
6. Heat the pot with oil, add minced garlic and sauté over low heat, sauté the minced garlic to make the garlic aroma, do not fry.
7. Stir-fry the Dutch beans evenly, then add the fungus and yam, salt, chicken essence, stir-fry evenly on high heat, pour in a little water starch to hook the thin mustard, stir-fry a few times on high heat, turn off the heat, and put out the plate.
<h1 class="pgc-h-decimal" data-index="11" > cold mix lotus chips</h1>
Ingredients: lotus root, celery, peppercorns, dried chili peppers, salt, balsamic vinegar, soy sauce
1. First slice the lotus root, put it in water, cut the celery into sections, and cut the dried chili peppers into knots.
2. Pour a small half pot of water into the pot, add a spoonful of salt, when the water is boiling, add celery blanching water, when the water is boiled again, fish into the cold water, then add a few drops of rice vinegar to the pot, put in the lotus root blanched water, boil and fish into the cool water.
3. Pour oil into the pan, add dried chili peppers and peppercorns, fry until fragrant, and set aside. Prepare the lotus root, pour in the fried sesame oil and dried chili peppers, add the appropriate amount of balsamic vinegar, soy sauce, mix well, stir well, and you can get out of the pan and plate.
Braised pumpkin
Ingredients: 240 g pumpkin, 2 teaspoons of soy sauce, salt to taste, a pinch of green onion
1: Peel the pumpkin and cut it into large pieces or slices.
2: Heat the pan and add cooking oil, add the pumpkin and stir-fry for 1 minute.
3: Pour in soy sauce and simmer for half a minute, then pour in a bowl of water and add salt to simmer over medium heat.
4: Simmer until the pumpkin is ripe and turn off the heat.
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