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>Thousand Island Juice Chicken Ball</h1>
Ingredients: 450 grams of chicken thigh meat, 11 mustard hearts, 10 grams of Thousand Island juice, 2 grams of minced garlic, 5 grams of chicken powder, 1 gram of pepper, 5 grams of salt, 1 g of sesame oil.
method:
1. Slice the chicken thigh, add salt, monosodium glutamate, corn starch, food powder and water for 20 minutes, and slide into a ball in 40% hot oil.
2: Leave the bottom oil in the pot, put a little garlic and Thousand Island juice, then put the chicken balls in, add the soup, salt, chicken powder, sesame oil, pepper, hook the pot and put it on the plate.
3: After blanching the mustard hearts, leave a little bottom oil in the pot, put the mustard hearts cooking wine and stir-fry the soup slightly, and start the pot yard on the side of the chicken balls
<h1>Boiling fish</h1>
Ingredients: Tilapia fillets, soybean sprouts, peppercorns, dried chili peppers, ginger powder, chicken essence, pepper powder, paprika, sugar, vinegar, starch, garlic, ginger, green onion, cooking wine, Pixian bean paste, egg white, broth, chives.
method
1: Slice the tilapia into slices, use a little salt, cooking wine, ginger powder, corn starch and an egg white to marinate for 15 minutes.
2: Put water in a pot, bring to a boil, blanch the bean sprouts in the water until 8 mature, control the dry water, and put it evenly into the basin.
3: Heat the oil on high heat, add peppercorns and 3 tbsp of red oil and stir-fry until fragrant, add ginger, garlic, green onion and dried red pepper and sauté over medium heat.
4: Pour in the broth, add salt, cooking wine, pepper, paprika, a little vinegar, sugar and soy sauce( taste salty and light). Bring the soup out and keep on high heat, put the fish fillets in one by one, spread them with chopsticks, and add chicken essence (or MSG) in 3 to 4 minutes to turn off the heat.
5: Pour the boiled fish and all the broth into the large basin containing the bean sprouts.
6: Take another clean pan, pour in the oil, after the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried peppers (depending on the individual's degree of spicyness), slowly fry the aroma of peppercorns and peppers over low heat, pour the oil in the pot with peppercorns and peppers into a large basin of fish, (you can also put peppers on top of the large basin, and then pour the hot oil of the cooked peppercorns into the pot) sprinkle chives on top.
<h1>Pepper oil bean skin</h1>
Ingredients: 300 grams of tofu skin, 100 grams of peppercorns, green onion, salt, monosodium glutamate, oyster sauce, soy sauce, peppercorn oil, dried peppercorns.
1: Cut the tofu skin into strips and the pepper into strips.
2: Bring water to a boil and blanch the tofu skin.
3: Heat the oil in the pot, stir-fry the green onion and dried pepper slightly, add the tofu skin, add oyster sauce, soy sauce, MONOS glutamate and other spices and stir-fry well, drizzle with peppercorn oil, and it will be out of the pot.
<h1>Sweet and sour taro slices</h1>
Ingredients: sweet beans, fungus, taro slices, red pepper, yellow pepper, canned pineapple or pineapple, minced ginger. About 3 tbsp white vinegar, 3 tbsp tomato paste, 1 tbsp soy sauce, starch.
Preparation Method:
1: Wrap the taro slices with starch.
2. Put it in a frying pan and fry it until the chopsticks can penetrate it. Fry and drain
3, red pepper yellow pepper sweet beans are over-oiled, increase the color.
4: Pour out the oil and start sautéing the minced ginger.
5: Stir-fry seasoning white vinegar, tomato sauce, and soy sauce.
6, the whole canned pineapple poured in, do not need to add water and sugar, if you want to use fresh pineapple, you need to add water and sugar to taste, 7. In the wood ear also put in the stir-fry for a while.
8: Stir-fry the other ingredients together and remove from the pan.
<h1>Steamed fish in soybean sauce</h1>
Ingredients: 450g of bream, 10g of shredded ginger, 10g of chives, 1/8 tbsp salt, 1/4 tbsp cooking wine, 1 tbsp soybean paste
1. The bream opens its belly to remove the internal organs, scrapes off the scales, and cuts a shallow knife on the back of the fish.
2. Marinate the fish body with salt and cooking wine for 15 minutes, stuff the fish belly with chives, ginger shreds, and coat the surface with a layer of soybean paste.
3. Bring water to a boil in a pot, put on a fish dish, cover and steam for 10 minutes.
4. Steam the fish, drizzle 1 tsp of hot oil on the surface.
5. Finally sprinkle shredded shallots, red pepper shreds, and coriander on the surface for decoration.
<h1>Crispy mix with ears</h1>
Ingredients: 10 g white fungus, 10 g black fungus, 15 g coriander, 15 g red pepper, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp balsamic vinegar, 5 g sugar, salt to taste
1. After washing the black fungus, blanch the water and then pass through the cold water.
2. Wash the white fungus foam and blanch the water and then pass through the cold water.
3. Chop the parsley and red pepper and set aside.
4. Put the drained ears into the container and add the parsley and red pepper.
5. Stir in sugar and salt.
6. Pour in soy sauce, balsamic vinegar and sesame oil and mix well.
<h1>Stir-fried meat slices with apricot abalone mushrooms</h1>
Ingredients: apricot abalone mushrooms, lean pork, oil, salt, oyster sauce, soy sauce, chicken essence, green onion, ginger, garlic each appropriate amount
1. Wash the apricot abalone mushrooms and cut into slices. Slice the lean pork and marinate with an appropriate amount of oyster sauce
2. Blanch the apricot abalone mushrooms in boiling water
3. Add an appropriate amount of vegetable oil to the wok and stir-fry the sliced meat
4. Stir-fry the shallots, ginger and garlic, and stir-fry with apricot abalone mushrooms
5. Add an appropriate amount of oyster sauce, soy sauce, salt, chicken essence and stir-fry evenly
<h1>Sour and spicy squid flowers</h1>
Ingredients: 200 grams of fresh squid, 30 grams of sour radish grains, 20 grams of garlic grains, 10 grams of millet chili rings, 5 grams of ginger rice and 5 grams of garlic rice.
Seasoning: spicy fresh sauce, beautiful fresh soy sauce, soy sauce, fresh sauce, a poinsettia of fresh soy sauce, aged vinegar, sesame oil, salad oil each appropriate amount.
1, the fresh squid clean, shave the cross flower knife and cut into small pieces, put into a pot of boiling water, fish out and drain the water for use.
2, put salad oil in the pot to heat, put in ginger rice, garlic rice, millet spicy ring, sour radish grains and garlic grains first stir-fry incense, under the squid flowers stir-fry at the same time, add spicy fresh sauce, beautiful fresh soy sauce, soy sauce, fresh sauce, a poinsettia of fresh soy sauce, aged vinegar to adjust the taste, and finally pour a little sesame oil can be out of the pot plate.
<h1>Diced omeleted tofu</h1>
Ingredients: egg, tofu, ham, chives, cooking wine, oil, salt, water starch
1. Wash the tofu and remove the old skin on the surface to make the tofu taste more tender
2. When cutting tofu, cut it backwards to prevent the tofu from sticking to the knife. (Cut from left to right with a knife in your right hand; cut from right to left with a knife in your left hand)
3. Cut the tofu evenly into small cubes
4. Put water in the pot, add a small amount of salt, cooking wine and bring to a boil
5. Blanch the tofu for a long time to remove the bean smell
6. Start another pot, pour in the appropriate amount of oil, add tofu and stir-fry, add the right amount of salt to taste, add the right amount of water starch to hook (can maintain the tender taste of the tofu), stir-fry a few times, you can put out the reserve
7. Beat the eggs into egg mixture, you can add an appropriate amount of water to make the eggs more tender
8. Add the processed tofu to the egg mixture, mix well, and wrap the tofu evenly with eggs
9. Finely chop the chives and dice the ham
10. Heat the oil in the pot, pour in the tofu egg liquid and stir-fry, add a little cooking wine to remove the egg fishy smell
11. During the re-stir-frying process, push the stir-fry to avoid chopping the tofu
12. When the tofu is about to come out of the pot, you can add a small amount of diced ham and stir-fry, neutralize the taste, turn off the heat and put it on the plate, sprinkle a little chives, adjust the color, and look more appetizing
<h1>Spicy skin jelly</h1>
Ingredients: 600g of pork skin, chili oil, salt, star anise 2g, coriander leaves 1g, peppercorn powder 1g, pepper powder 1g, sugar 1g, vinegar 5g, ginger 3g, edible alkali 1g
1. Prepare the ingredients
2: Wash the pig skin
3: Add star anise leaves and ginger to water and cook until you can turn off the heat with chopsticks
4, the pig skin to cool, with small forceps to pluck the remaining pig hair, scrape off the grease,
5: Put in hot water with 1 tablespoon of edible alkali and 1 tablespoon of vinegar, and scrub several times to remove the residual oil residue during the scraping process.
6: Cut the washed pork skin into thin strips with a knife
7, put into the pig skin two fingers of the water again boiled, high heat,
8: Cook slowly for about 1-2 hours on low heat, add salt and bring to a boil
9: Wait for the pork skin soup to cool and put it in the prepared basin
10, cover the basin with plastic wrap and put it in the refrigerator refrigerator overnight
11: Use a garlic mashing vessel to make a puree
12: Put it in a bowl, add peppercorn powder, peppercorn powder, vinegar, soy sauce sugar, mix well, pour on the cut skin jelly, and then pour chili oil.
<h1>Stir-fry pork belly</h1>
Ingredients: pork belly, green pepper, stir-fried pork belly ginger, millet pepper
Seasoning: salt, white vinegar, corn starch, soy sauce, cooking wine, cooking oil
【Production process】
1, now the bought pork belly with water to clean several times, and then into a large basin, pour into half a bowl of water, add the right amount of white wine, first marinate for about 20 minutes, and then take out the pork belly, rinse several times and put it into the basin, sprinkle a large handful of corn starch, rub hard, after a period of time, rinse it again.
2, cut the clean pork belly into strips into a bowl, add salt and cooking wine, then cut some ginger shreds and put it in and mix well, marinate for 5 minutes, then the fishy smell of pork belly will be completely removed.
3, add oil to the pot, when the oil temperature is heated to seven or eight ripe, add ginger and garlic to stir-fry, then pour the marinated pork belly into the pot, quickly fry on high heat until it is broken, and then throw the cut green and red peppers into the pot, and then pour a little soy sauce into the stir-fry, and finally you can get out of the pot and enjoy it!
<h1>Multi-flavored eggplant strips</h1>
Ingredients: 500 grams of eggplant; all of the following are required for thick juice; 3 coriander; 1 spring onion; 1 head of garlic; a little ginger; salt; sugar; light soy sauce; rice vinegar; chili oil; pepper noodles; 1 red peppercorn; a little sesame oil; a little sesame oil; a little chicken essence
1: Wash the slender eggplant and cut into long strips. Place on a plate and steam in a steamer over high heat, remove and let cool.
2, or cover with plastic wrap or put on a microwave bowl to cover the lid and send to the microwave oven, medium and high heat for 5 to 8 minutes, take out and let cool.
3: Wash the parsley and spring onion and chop them into small pieces. Peel the garlic, add a little ginger, chop into ginger garlic puree, red pepper cut into rings.
4: Soy sauce, rice vinegar, sugar, pepper noodles, minced green onion, chopped coriander, chili oil, sesame oil, ginger garlic paste, red pepper rings, salt and MSG to mix well into a thick sauce.
5: Pour the juice evenly over the eggplant cubes that have been cooled, and mix well.
<h1>Pumpkin rice noodles with tamales</h1>
1. Prepare pork belly and pumpkin, soy sauce, sugar, salt, star anise, tangerine peel, glutinous rice flour and raw glutinous rice.
2. Wash the pork belly and control the moisture, cut into 8c43 wide and 643 thick thin slices.
3. Marinate with soy sauce, sugar, salt and cooked glutinous rice flour for more than one hour.
4. Pumpkin is also a thin and moderate slice like a slice of meat.
5. Wash the glutinous rice, heat the pot, dry the wet rice over high heat, add star anise and tangerine peel and fry until the rice turns yellow-brown.
6. After frying, let cool and roll out on the board with a rolling stick.
7. Marinate for an hour. Take a slice of marinated meat and wrap it well in rice noodles.
8. Put a piece of meat slice and a piece of pumpkin in a bowl where you usually eat. All yards are good.
9. Put in a steamer and simmer for 60 minutes.
10. Steamed, immediately open the pot, avoid water vapor running into the bowl, of course, there is water is not delicious.
<h1>Braised cabbage hearts</h1>
Ingredients: 250g light soy sauce 2 tsp sesame sesame oil 1 tsp ginger shredded garlic small amount salt 1 tbsp cooking oil
Practice;
1: Remove the old leaves, rinse with clean water and soak for 10 minutes
2: Prepare shredded ginger and a small amount of minced garlic
3: Boil a pot of water, add a small amount of salt, a small amount of oil, ginger shredded and bring to a boil.
4: When the water is completely boiling, pour in the washed vegetable hearts. Turn over with chopsticks every 30 seconds.
5, everyone should be based on the size of the vegetables they bought to determine the time. Remember not to cover the pot! Cook until just right.
6. Fish out the hearts of the vegetables and plate them. Place on top of boiled ginger shreds, minced raw garlic and evenly drizzle with 2 tsp of light soy sauce and 1 tsp of sesame sesame oil
7: Heat the pan and pour in the appropriate amount of cooking oil. Hot enough to smoke and drizzle hot oil on the heart of the dish!
<h1>Braised striped fish</h1>
Ingredients: 2 strips of fish; Ingredients: 1-2 red peppers (can not be put in fear of spicy); 1 chives; 1 piece of ginger;
Marinated fish seasoning: 1 tbsp high liquor; 1/2 tsp salt; Seasoning: 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp balsamic vinegar; 1 tbsp sugar; salt to taste; a little pepper; (seasoning please adjust appropriately according to personal taste) ;(1 tbsp = 15ml, 1 teaspoon = 5ml);
1. After the fish is cleaned, cut off, put into a large bowl, sprinkle with salt, ginger slices, drizzle with highly white wine and mix well, then marinate for 10 minutes;
2. Pour oil into the pot, heat to 7 mature, adjust to medium heat, drain the marinated fish pieces (dry with kitchen paper) fry in the pan until the surface is golden brown, fish out, drain the oil;
3. Pour out the frying oil in the original pot, leave about 1 tablespoon of oil in the pot, stir-fry the ginger slices, green onions and red peppers; add the fried fish, pour the boiling water over the fish body, continue to add seasonings (soy sauce, soy sauce, vinegar, sugar, salt and pepper), cook over medium-low heat to taste;
4. Finally, after the soup becomes thick, you can turn off the heat, do not dry it all, braised with fish soup mixed with rice, very delicious;
<h1>Stewed pork ribs with potatoes</h1>
Ingredients: 3 potatoes, 250 g ribs, salt, soy sauce, soy sauce, soy sauce, some sugar, 8 garlic, 1 star anise
Directions: 1. Peel and cut the potatoes, wash and chop the ribs, and marinate slightly with salt and soy sauce.
2. In a pan of hot oil, pour the ribs down and fry them, then put the ribs and potatoes in the clay pot.
3. Pour an appropriate amount of hot water into the clay pot, bring to a boil, put the garlic and star anise, and add some old smoke color.
4. After simmering for fifteen to twenty minutes, add some sugar to taste, and then cook for a few minutes to eat
<h1>Stir-fried meat with spring shoots</h1>
Ingredients: dried bamboo shoots, pork, green onion, soy sauce, pepper, corn starch, salt, sugar, monosodium glutamate, cooking wine, oil chili.
1: Soak the dried bamboo shoots in cold water for 30 minutes, then heat the water, remove it from the fire and continue to soak until the dried bamboo shoots become soft. Remove the shreds.
2: Cut the pork into 5 cm long shredded meat and marinate it with soy sauce, pepper, corn starch and cooking wine.
3: Heat the pot, add oil, then slide the meat into the stir-fry and remove it.
4: Sauté the bamboo shoots with the remaining oil in the pot, add a little salt, sugar, oil and pepper and stir-fry, then add a little water to smother the bamboo shoots.
5, when the water is dry, add back the shredded meat, stir-fry a few times, sprinkle a little MSG,
<h1>Pumpkin steamed pork ribs</h1>
1. Wash half a pumpkin, grab the middle ones and the like, and then use a knife to cut into a V-shaped flower knife, a knife of patience to cut
2. Prepare the garlic, minced ginger
3. Wash the ribs and drain the water, then add 3 spoons of light soy sauce, 2 spoons of cooking wine, 2 spoons of oyster sauce, 1 spoon of starch, 1 spoon of half salt, 2 spoons of peanut oil and mix evenly
4. Mix and marinate for 10 minutes
5. Then put the ribs into the pumpkin, steam over high heat, then turn the simmer for about 1 hour
6. Prepare some green onions
7. Bring out the steamed pumpkin
<h1>Lotus root ribs in eggplant juice</h1>
Ingredients: ribs 500 g lotus root 300 g;
Accessories: 2 tablespoons of eggplant sauce soy sauce 30 ml salt 4 grams of cooking wine 15 ml corn starch 2 tablespoons of coriander a little sugar 5 grams of oil 50 ml of sesame oil a little;
1. After soaking the small ribs to remove blood and drain the water, use 3 grams of salt, rice wine, soy sauce, corn starch, grab well and marinate for 2 hours;
2. Peel the lotus root and cut into strips;
3. Prepare eggplant sauce seasonings and coriander;
4. Heat the pan in warm oil and fry the ribs until slightly yellow;
5. Wait for the oil temperature to rise and then fry until golden red;
6. Leave the bottom oil under the eggplant juice to burst the aroma;
7. First fry the lotus root into the pot until it changes color;
8. Add salt to taste;
9. Then put the ribs back to the pot and add sugar to adjust the sweet and sour taste;
10. Finally drizzle with a little sesame oil, stir-fry evenly and then turn off the heat and get out of the pot;
11. Add parsley and serve;
<h1>Spring shoots fried fungus</h1>
Ingredients: spring shoots, fungus, green onion, ginger and garlic, millet spicy, soy sauce, water starch, sesame oil, salt, oil.
1, garlic ginger slices, millet spicy cut into small rings, spring shoots peeled and changed the knife cut into small strips, add boiling water to blanch a little fishing out the drain. The fungus is soaked in warm water in advance and washed and torn into small flowers, and the same is added to the boiling water and blanched to drain the water.
2: Heat the oil, add the shallots, ginger, garlic and millet spicy rings and stir-fry over low heat, then pour in the blanched spring shoots and fungus and stir-fry quickly until they are broken;
3. Mix in an appropriate amount of soy sauce and salt to taste well, drizzle with a little water starch, sprinkle with a little green onion and stir-fry well, drop a few drops of sesame oil and stir-fry slightly to get out of the pot
<h1>Couple lung tablets</h1>
Ingredients: beef heart, beef tongue 1 piece each, beef, tripe, beef louver, beef scalp 200 grams each. 50 grams of cooked peanut kernels, a few coriander leaves.
Seasoning: pepper, pepper powder 10 grams each, large ingredients 5 grams, cooking wine, white wine, red oil sauce, cinnamon, salt, monosodium glutamate, peppercorns each appropriate amount.
(1) Wash and cut the beef into pieces, marinate with an appropriate amount of salt, peppercorn powder and cooking wine, heat the remaining heat in a cold water pot, put it in boiling water after fishing out, add salt, white wine, peppercorns, cinnamon, and large ingredients, cook over medium heat, fish out the beef pieces, leaving the marinade.
(2) Wash the tripe and beef blinds, add water to the pot and cook, fish out, drain and set aside; wash the scalp, beef heart and beef tongue respectively, blanch the remaining, and then put it into the marinade and cook until it is cooked.
(3) Put the pepper and red oil sauce into the pot and add the marinade to cook the sauce.
(4) Cut the beef nuggets and beef offal and put them on a plate, sprinkle with ground peanuts, drizzle with the sauce of method (3), and sprinkle with coriander leaves
<h1>Refreshing soybean sprouts</h1>
ingredient:
Soybean sprouts, green onion, red bell pepper, cooked white sesame seeds, sesame oil, aged vinegar, chili oil, minced garlic, soy sauce, sugar.
1, soybean sprouts to remove the old roots, red bell pepper into strips, green onion into strips;
2: 1 tbsp sesame oil, 1 tbsp aged vinegar, 1/2 tbsp chili oil and minced garlic, 2 tbsp light soy sauce, a little sugar and mix well into a sauce;
3, boiling water in the pot, first add soybean sprouts, red pepper shredded blanched for 2-3 minutes, turn off the heat before cooking, add green onion shreds, soak in ice water;
4: Drain and pour in the sauce prepared in advance, sprinkle with cooked sesame seeds before serving.
<h1>Squirrel mandarin fish</h1>
raw material:
Cinnamon fish, cooking wine, pine nuts, a little pepper, tomato paste, vegetable oil, wet starch, salt to taste, vinegar 1
1. Remove the scales, gills, fins and internal organs of the cinnamon fish, remove the leather coat on the head, wash it, cut off the head of the fish, spread it out and flatten it. Use a knife to cut off the fish bones on the back of the fish (do not cut the belly of the fish), leaving about 1 rain of backbones at the tail. After the osmanthus fish is deboned, the skin is spread downwards, and the knife is cut into a flower knife with a diagonal knife, the knife is 4/5 deeper than the meat, do not cut the skin of the fish, make a hole in the tail, and pull the tail out of the knife mouth.
2. Sprinkle the fish body with salt, pepper, cooking wine and wet starch.
3. Heat the wok, heat it and pour in the vegetable oil, heat the oil to 70%, dip the cinnamon fish in a little starch, put it in the oil pan and fry for a few minutes, then dip the fish head in starch, put it in the oil pan and fry, fry until it is golden brown, put the side of the flower knife up in the fish dish, and load the fish head.
4. Place the pine nuts in a frying pan, fish them out when cooked, and put them in a small bowl.
5. Leave a little oil in the wok, put in a little clear soup, add salt, sugar, tomato sauce, vinegar, boil, use wet starch to outline, add hot oil and push well, pour on the fish, sprinkle pine nuts.
<h1>Shiitake mushrooms consume oil-depleting chicken wings</h1>
1 whole chicken wing, dried shiitake mushrooms, green onion and ginger, oyster sauce, soy sauce, rock sugar, cooking wine, black pepper.
2 chicken wings cut into 3 pieces, dried shiitake mushrooms soaked until soft, ginger sliced, green onion cut into sections.
3 pan fried chicken wings in oil; fried shallots, ginger and shiitake mushrooms in the bottom oil in the pot; fried chicken wings;
4 Cooking wine, oyster sauce, soy sauce, rock sugar and other seasonings stir-fried;
5 Add water to high heat and simmer on low heat for about 30 minutes; finally collect the juice.
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