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, extraordinary rhyme." 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!
Braised pomfret
Ingredients: 1 pomfret, 4 slices of ginger, 2 tablespoons of light soy sauce, a few drops of dark soy sauce, 6 garlic heads, 5 red peppers, 2 green onions, 2 coriander, a little cooking wine, salt to taste
method
1, prepare the required main ingredients, accessories and ingredients, the pomfret to the internal organs to wash, on both sides of the back of the back of a few knives
2: Sprinkle the pomfret with flour and shake off the excess flour
3: Heat the frying pan and add oil to 7 minutes, fry the pomfret until golden brown on both sides, add ginger and garlic and fry it
4, pour in raw soy sauce, dark soy sauce, cooking wine (pay attention to the old soy sauce is not too much, it is used for coloring)
5: Add 2 bowls of cold water, not more than two-thirds of the fish body, simmer for about 4 minutes, add a little salt, green onion and red pepper to continue simmering
6: Boil until the pomfret soup is thick, add the parsley and turn off the heat and plate
Pork belly stir-fried with garlic
Ingredients: 200g pork belly 300g garlic, 1/2 tsp chicken essence 1 tsp salt 1 tbsp dried mother 1 tbsp light soy sauce
1 garlic seedlings washed, diagonally cut into segments, garlic white and garlic leaves are divided
2 Wash and cut the pork belly into thin slices
Add oil in 3 pots and sauté the pork belly to remove the oil
4 Stir-fry the garlic until it is half cooked, then add the garlic leaves and stir-fry
5 Stir in salt, soy sauce and chicken essence and stir-fry evenly
6 Put in a tablespoon of old dry mother, stir-fry evenly
7 Done
Lamb sauerkraut vermicelli stew
Ingredients: 400 grams of lamb, 80 grams of vermicelli, 10 grams of coriander, 4 red and dried peppers, rice wine, salt, cooking oil and green onions
Directions: 1: Wash and slice the lamb and soak it in the flavor with rice wine. Then cut the sauerkraut into sections and chop the parsley and set aside.
2: Sauté the shallots and lamb in oil, then add some water, ginger and red pepper, cook over medium heat for 25 minutes, then add sauerkraut and simmer for 15 minutes
3: Finally, add the soaked vermicelli and cook for 2 minutes, season with parsley, salt, green onion and garlic.
Cold tossed kohlrabi
Directions: 1. Tear the kohlrabi into small pieces by hand.
2. Blanch in boiling water.
3. After blanching, the kohlrabi is immediately soaked in cold water, so that the taste will be better and more crisp.
4. In the dried kohlrabi, add shredded shallots, salt, sugar, chili oil, vinegar, msg and mix evenly.
Stir-fried sea intestines with leeks
Ingredients: 500 grams of sea intestines, a little leek, salt, chicken essence.
Directions: 1. Remove the head and tail of the sea intestine, clean off the internal organs, wash and cut into 3 to 4 cm long, eye-like shape.
2. Cut the leeks into 3 to 4 cm long and set aside.
3. Add a little oil into the wok, the oil temperature is 80% hot, stir-fry the sea intestine until it is seven ripe, add the leeks, stir-fry on high heat, and use fine salt and chicken essence to adjust the taste to start the pot.
Corn tofu multigrain fried rice
Ingredients and seasonings: multigrain rice, corn, head dish, plate tofu, coriander, berries, ginger, vegetable oil, soy sauce, sugar, salt.
Cooking Method:
1: Cook the mixed grain rice and set aside, wash the corn grains, cut the tofu into small cubes (fry fragrant), chop the head dish, chop the coriander, and shred the ginger.
2: Heat the oil in a hot pan and heat the ginger shreds and side dishes, then pour in the mixed grain rice and fry it, put the appropriate amount of seasoning and coriander and stir-fry evenly, put it on the plate and put the goji berries on it.
3, red rice and tri-color quinoa foam hair every night, and then mixed with sticky rice to wash, and then add oat rice (no washing), with the right amount of water, steamed in water. (Oat multigrain materials: red rice, tricolor quinoa, oat rice, sticky rice.) ）
Meat skin jelly
Ingredients: 500 g pork skin, 2 star anise, 1 small piece of cinnamon, 10 peppercorns, 1 grass fruit, 2 cloves of garlic, 1 large slice of ginger, 2 slices of fragrant leaves, 1 tsp of soy sauce, 1 tsp of cooking wine, 2 tsp of salt, 2 tsp of chili oil, 0.8 tsp of sugar, 2 tsp of vinegar, 1 tsp of sesame oil, a little chicken essence
Method: 1, wash the skin of the meat, use a knife to scrape off the dirt and residual hair on the surface
2: Divide the skin into small pieces, put it in a pot, add the right amount of water, cook for about 5 minutes and then remove
3: Cool it with cold water, then use a knife to scrape the grease on the surface of the meat skin and then wash it with clean water
4: Cut the clean skin into small pieces
5: Put an appropriate amount of water in the pot (about twice the amount of meat skin), wrap the seasoning star anise, a small piece of cinnamon, more than ten peppercorns, a grass fruit, two cloves of garlic, a large piece of ginger (cut into small pieces), two pieces of fragrant leaves (torn into small pieces) wrapped in gauze and put into the water
6: Cook for about 5 minutes
7: Add 0.5 tsp sugar, 1 tsp soy sauce, 1 tsp cooking wine, salt
8, cover the pot, medium-low heat, cook for more than 1 hour (after cooking, you can easily pierce the meat skin with chopsticks)
9: Turn off the heat and remove the spice packets
10: After cooling, pour the meat skin and soup into the crisper box, put it in the refrigerator and refrigerate it for one night
11: Cut the frozen skin into small pieces
12: Mix 2 tsp of minced garlic and ginger, 2 tsp of chili oil (see here), 0.3 tsp of sugar, a little salt, a little chicken essence, 1 tsp sesame oil, 2 tsp vinegar into a small bowl and mix well, pour on the skin
Steamed potatoes with chicken nuggets in sauce
Ingredients: 1 chicken thigh, 1 potato, 2 chicken wings, 6 slices of ginger, 3 teaspoons of soy sauce, 1 teaspoon of cooking wine, a pinch of sugar
Directions: 1. Prepare the ingredients used.
2. Chop the chicken nuggets and blanch them in water.
3. Add soy sauce sugar and a little cooking wine.
4. Add potatoes and ginger slices.
5. Steam in the steamer for 35 minutes.
6. Steamed potatoes with chicken nuggets in this sauce is done.
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.
Fried peas with shiitake mushrooms
Ingredients: 300g pea grains, 8 dried shiitake mushrooms, 3g peppercorn powder, 5g salt, 15ml water starch, salad oil, red peppercorns
Directions: 1. Wash the dried shiitake mushrooms, soak them in warm water, and cut into cubes slightly larger than the pea grains. Soak the mushrooms in water and set aside, do not throw them away.
2. Place the wok on the fire, pour in the appropriate amount of oil, heat over medium heat to 70%, add the pepper powder and stir-fry until fragrant.
3. Add the diced shiitake mushrooms and pea kernels and stir-fry well.
4. Pour in the appropriate amount of shiitake mushroom water, cover the pot and simmer for 5 minutes.
5. Add salt, drizzle with water starch, stir-fry evenly to get out of the pot, and finally sprinkle a little red pepper grains to garnish it.
Green soup lumps
Ingredients: green vegetables, eggs, flour, salt
Directions: 1. Wash and chop the green vegetables, beat the eggs, and mix the flour into small knots with water.
2. Put an appropriate amount of water in the pot and put a small piece of lard.
3. After the water boils, the underside of the knots, after the gnocchi is cooked, cook the greens for 10 seconds.
4. Pour in the egg mixture, stir into egg flowers, and season with salt.
White-seared enoki mushroom
Ingredients: Enoki mushroom 200g
Accessories: 0.5 tbsp vegetable oil, 4 chives, 3 spicy millets, 0.5 tsp salt, 0.5 tsp caster sugar, 2 tsp light soy sauce
method:
1. Cut off the roots of the mushroom and pick out the old part of the mushroom; soak the mushroom in light salt water, if you soak it in rice water, it will be better;
2. Pour some water into the pot, bring to a boil, then blanch the mushrooms in the pot;
3. Fish out the mushrooms, cool and boil, drain and set aside;
4. Add salt, soy sauce and sugar to an empty bowl and stir well;
5. Wash the chives and cut them into green onions;
6. Wash the millet spicy and cut into chili rings;
7. Place the drained mushrooms in a bowl and sprinkle with chives;
8. Heat the appropriate amount of vegetable oil in the wok and stir-fry the millet spicy until fragrant;
9. Pour the sauce into the mushrooms, and pour the oil and millet spicy from the pot onto the mushrooms;
Farmhouse small stir-fried meat
Method 1: Prepare the main ingredient and wash it.
2: Heat the wok without oil, then put in the side of the pork belly skin, dry and burn until the skin is yellow, take it out and scrape it clean.
3: Cut the green pepper obliquely into sections, the millet spicy section, the chives into sections, the garlic and ginger into thin slices or minced, the pork belly and the loin willow meat into thin slices.
4: Add 1/2 tbsp soy sauce, 2 tbsp oyster sauce, 2 tsp rice wine, 2 drops of dark soy sauce and marinate for 10 minutes.
5: Wash and dry the wok, do not put in the oil, put all the peppers in, and roast them over low heat until they are slightly wrinkled (to be shoveled at the right time).
6: Add salt, stir-fry quickly, turn off the heat and put it out.
7: Wash the pot again, heat the pan to dry, put the vegetable oil, burn off the foam, add the pork belly, fry the oil.
8: Push the pork belly to lead, add ginger and garlic and stir-fry until fragrant, then pull the meat off, add 2 teaspoons of rice wine, 2 drops of dark soy sauce and stir-fry evenly.
9: Add 1/2 tbsp soy sauce and 1/2 tbsp oyster sauce and stir-fry well.
10. Lean meat at the lower waist, turn to medium heat, and shovel well until the meat slices are broken.
11: Stir-fry the roasted green peppers to taste and taste whether salt is needed again.
12: Remove chives and sesame oil, stir-fry for about 10 seconds, turn off heat and serve.
Tofu meatballs
Ingredients: pork, fresh tofu, egg, green onion, ginger, peppercorns, white pepper, oyster sauce, salt
Directions: 1. Minced pork, boil tofu with salt water for 5 minutes, let the tofu cool and then process the tofu into minced tofu.
2. Finely chop the green onion and ginger.
3. Place the pork and tofu in a bowl, add the green onion and ginger, peppercorn powder, white pepper, oyster sauce and salt and stir well.
4. Take an appropriate amount of filling, dough into meatballs, all dough up, after cold water on the pot of water boiled steam, steam for 25 minutes.
5. Add an appropriate amount of oil to the pan, heat the oil, add the meatballs, and fry until golden and crispy.
Braised blackfish
Method 1 Wash the blackfish, split the two sides and cut into segments, marinate in cooking wine, steamed fish soy sauce for 1-2 hours;
2 After marinating, dump the marinade, add flour, and let each piece of fish be evenly wrapped in a layer of dry flour;
3 The trick to frying fish without breaking the skin is not to flip it at will, patiently fry it slowly over a small heat; put the fish pieces carefully at the oil temperature, and then don't move it again, wait until the bottom of the fish pieces is fried to yellow; use chopsticks to be careful
Push the fish nuggets slightly, if you can easily push, it means that you can turn over, if you can't push it, you need to fry it again; fry it for a while, and use the same method to fry the other side after turning it over;
4 Fry chives, ginger, chili peppers, peppercorns and star anise in the base oil of the fried fish; add the right amount of warm water, salt, soy sauce, vinegar, cooking wine, sugar and bring to a boil; add the fried black fish pieces, bring to a boil on high heat, and simmer for a while; cook until the soup is fragrant, add a little chicken essence and mix well.
Dry pot mushrooms
Ingredients: wild moss, pork belly
Ingredients: red and green peppers, onion pieces, green onion and ginger noodles, large noodles
Seasoning: Shanxi chen vinegar, donggu soy sauce, oyster sauce, soy sauce.
Directions: Soak the wild moss and wash it, rinse it in water and sauté it dry with lard oil.
Sauté the pork belly fragrantly, add the shallots, ginger and garlic, large noodles, Shanxi chen vinegar, Donggu soy sauce, oyster sauce, stir-fry over low heat to create the aroma, then use the old soy sauce to tone, add the moss and accessories, add the oil and put it on the plate.
Home-cooked tomato rib soup
Ingredients: Tomatoes, ribs, tomato sauce, salt, cooking wine, pepper, green onion, ginger, a pinch of garlic
1: Wash the ribs with water, put them in a pot, add cooking wine, boil the blood foam, then remove and wash and set aside.
2: Cut the tomatoes into chunks, chop the green onion, ginger and garlic and set aside.
3: Heat the oil in the pot, add green onion, ginger and garlic and stir-fry until fragrant, then add tomatoes and stir-fry to make the soup.
4: Add enough water, add ribs and salt.
5: Bring to a boil over high heat, then reduce the heat and simmer.
6: When the ribs are simmered until soft and rotten, add the tomato sauce and pepper.
7: Sprinkle with chopped parsley.
Vinegar slippery yam
Ingredients: 1/2 yam (coarse), garlic cloves to taste, three or five sake chili peppers (or dried chili peppers), random green onions, old vinegar
1. Prepare the materials, no sake brewed pepper can be replaced by dried peppers, yam should be selected coarse, fine is used for stewing soup
2. Slice the yam, dice the garlic cloves, dice the pepper
3. Finally learn how to cut out the diamond shape, first cut it in half
4. The kitchen knife is tilted about sixty degrees and cut diagonally into small pieces
5. Slice the small sections separately!
6. Stir-fry the garlic cloves and peppers, stir-fry the yam, add soy sauce, aged vinegar, cooking wine (the wine I use to make chili peppers is delicious enough!). Add salt and MSG when you are about to start the pot (I put vegetable essence, you can also add MSG without MSG).
7. Plate and sprinkle with green onions
Yam corn lotus root rib soup
Ingredients: 1 pork rib, 250 grams of yam, 250 grams of lotus root, 1 sweet corn, 2 slices of ginger, 8 bowls of water.
Directions: 1, chop the ribs, put them in water and boil, remove the foam and blood water and rinse with water and set aside. Cut the yam into hob pieces after shaving and set aside. Peel and cut the lotus root and rinse the soil in the lotus hole. Cut the sweet corn into pieces and prepare 2 slices of ginger.
2. Pour the ribs, ginger and water into the soup pot together and bring to a boil over high heat.
3, Put the yam, lotus root and corn into the boiling soup pot, bring to a boil, turn to low heat for 2 hours and add salt to taste.
Mustard duck paw
Ingredients: 350 g of duck palms, dried red peppers to taste.
Seasoning: salt, vegetable oil, sugar, monosodium glutamate, shallots, yellow mustard, mustard, kraft sauce, soy sauce.
1. Wash the duck palms, cut into two slices, blanch in a pot of boiling water and remove; dried red peppers and finely chop.
2. Heat the oil in a wok, simmer the shallots until fragrant, drain the shallots and set aside.
3. Mix the yellow mustard, green mustard sauce, kraft sauce, soy sauce, salt, sugar, and MSG in a bowl, mix well with duck paws, pour in green onion oil and mix slightly, and finally sprinkle some dried red pepper.
Three cups of sauce fragrant pork trotters
Ingredients: 100 grams of rice wine, 100 grams of caramel water, 100 grams of light soy sauce, a few green onions, a red pepper, 2 spoonfuls of lao gan ma
Recipe 1: All ingredients are prepared
2: Put the pig's trotters into the pot with cold water, bring to a boil and remove the foam
3, I put a few eggs together and boiled with quail eggs
4. After the pig's trotters are blanched, they are fished out
5: Continue to cook the eggs and quail eggs for a while, turn off the heat and simmer, then soak in cold water
6: Knot the green onion, spread it in a casserole dish, put the pig's trotters on top of the shallot knot, add the sauce and the old dry mother
7. Put the shelled eggs and quail eggs in
8: Stir slightly so that the trotters and eggs are evenly dipped in the sauce
9. Cover the lid and set the pig's trotter key
10, two hours and ten minutes or so, the pig's trotters are stewed
11: Add salt to taste before cooking
Spicy baby chicken
Directions: 1. Chop the chicken into pieces, add salt, thirteen spice powder, cooking wine, pepper and a little oil and marinate for half an hour.
2. Bring water to a boil in a pot, add the marinated chicken and blanch, add a little cooking wine and bring it to a boil.
3. Add oil to the pan and add the blanched eggs and fry until golden brown
4. After frying, leave a little oil in the pan and fry the peppercorns over low heat until there is a small smoke, and fish out the peppercorns.
5. Add shallots, ginger, garlic, chili peppers, fragrant leaves, star anise and cinnamon and fry until fragrant. Stir-fry the chicken, add MSG and pepper and mix well out of the pan.
Noodle sauce chicken shredded bean skin roll
Ingredients: Chicken breast, cooking wine, egg whites, corn starch, oil, sweet noodle sauce, oyster sauce, sugar, bean skin, carrot, cucumber, green onion, coriander
Directions: 1. Wash and cut the chicken breast into strips, add egg whites, cooking wine and corn starch, mix well, marinate for 10 minutes.
2. Carrots, cucumbers, green onions, cut into strips and coriander into segments.
3. Spread the bean skin flat on the board, evenly add shredded carrots, cucumber shreds, green onions, coriander, roll up, cut diagonally into segments, and put into the dish.
4. Add the appropriate amount of oil to the pot, after the oil is hot, add the marinated chicken shreds, stir-fry until it changes color, and set aside.
5. Leave the bottom oil in the pot, add the sweet noodle sauce, oyster sauce and sugar, simmer until melted, the sauce is thick.
6. Add the sautéed shredded chicken and stir-fry evenly.
7. Place the sautéed shredded meat on the bean skin roll.
Pepper beef fillet
Directions: 1: Cut the beef tenderloin into strips, add light soy sauce, dark soy sauce, black pepper, salt, cooking wine, starch and oil and marinate for 20 minutes.
2: Cut the pepper into oblique sections and cut the green onion and ginger into strips.
3: Heat the oil in a pot, add green onion and ginger and stir-fry until fragrant, pour in the marinated shredded meat and stir-fry over high heat.
4: Sauté until the meat changes color, add chili peppers and continue stir-frying, and finally sprinkle a little salt according to the taste.
Beef rolls
Method 1: Wash the flank steak and remove the oil as much as possible
2. Slice it (2.5cm thickness)
3: Sprinkle the two sides of the beef slices with salt, pepper and spicy soy sauce
4: Marinate well for more than 30 minutes
5: Peel and crush the carrots, bell peppers, zucchini and green onion (slightly longer than the beef rolls) and garlic
6: Place the butter in a pot and melt over medium heat
7: Add the chopped shallots and sauté for 1 to 2 minutes until soft
8: Add balsamic vinegar, brown sugar and beef juice
9. Stir well
10: Bring the soup to a boil, collect the juice, turn off the heat and put it in a bowl
11: Pour olive oil into a pan
12: Add garlic and sauté until fragrant
13: On high heat, add shredded carrots, shredded bell peppers and shredded zucchini respectively
14: Stir-fry for 2 to 3 minutes
15: Add Italian vanilla and salt
16: Remove from the pot
17: Place the sautéed shredded vegetables in the middle of the beef rolls
18, roll up, according to this method to roll up at once
19. Finished
20、Heat the oil in the pot and add the beef rolls (keep turning during the period)
21: Pour a little balsamic vinegar over it and enjoy
Coriander roasted tofu
Ingredients: tofu, coriander, soy sauce, dark soy sauce, salt, oil
Directions: 1. Cut the tofu into cubes and chop the coriander.
2. Add an appropriate amount of oil to the wok, heat the oil, add the tofu cubes and fry until the tofu is browned.
3. Add an appropriate amount of water, soy sauce, dark soy sauce and salt and simmer for 10 minutes.
4. Before coming out of the pan, sprinkle with parsley and stir-fry well.
Spicy stir-fried beans
Ingredients 200 grams of seasonal beans 60 grams of pork belly 20 grams of dried chili pepper segments, 2 grams of minced garlic salt a little chicken powder, cooking oil
Directions: 1 Washed beans cut into segments.
2 Washed pork belly cut into slices.
3 Pour an appropriate amount of cooking oil into the pot and heat.
4 Pour in the fatty meat, sauté the oil, then pour in the lean meat and stir-fry until cooked.
5 Add dried chili peppers and minced garlic and stir-fry well.
6 Pour in the chopped beans and stir-fry until cooked.
7 Add salt, chicken powder and sauté well to taste.
8 Simply put the sautéed ingredients on the plate.
Steamed shredded carrots
Ingredients: Carrot 1 stick Salt appropriate amount Cooking oil A little flour Appropriate amount Onion Garlic Dried chili pepper shreds or chili noodles Peppercorns
1, carrots with a planer to plan into a thin wire, soak in brine for about 10 minutes (salt appropriate to put more, because when you will be steaming, you do not need to put salt)
2, use gauze to soak the salted carrot shreds to dry, must try to screw to the driest, or mix the noodles will stick
3: Pour in cooking oil and mix well
4: Pour the flour into the oiled shredded carrots and rub well with both hands until each shredded carrot is wrapped in flour
5: Pour water into the pot, boil the water and put the carrot shreds into the cage drawer covered with dry drawer cloth and steam. About 3 minutes after refueling.
6: After steaming, put the minced green onion, minced garlic, dried chili pepper (or chili noodles) in turn, put the peppercorns in the oil, heat it and pour it on, mix well and eat
Fresh shiitake mushrooms in shallot oil
Ingredients: 8 fresh shiitake mushrooms, 1 small carrot, 2 green onions, 3 tablespoons salad oil, 1/2 tsp salt, 1/4 teaspoon sugar, 1/4 tsp chicken essence;
Method 1. Wash the shiitake mushrooms, peel and slice the carrots, wash and cut the green onions into minced shallots; bring the water to a boil in the pot, put a small spoonful of salt, pour in the shiitake mushrooms and carrot slices, blanch the water for a minute and then fish out and let cool;
2. Squeeze the cool shiitake mushrooms by hand to remove the water, tear each shiitake mushroom into four pieces; carrot slices and torn shiitake mushrooms into a large bowl, put 1/2 teaspoon salt, a little sugar, 1/4 teaspoon chicken essence and mix well;
3. Put the minced shallots in a small bowl, heat the pot and add three tablespoons of salad oil to smoke, immediately pour the minced shallots into the minced shallots to stimulate the aroma; pour the shallot oil in, mix well and serve
Braised pork ribs in red wine
Ingredients: 1 kg of ribs, 250ml of red wine, appropriate amount of green onion and ginger, appropriate amount of salt, oil, 1 spoon of soy sauce, 3 spoons of light soy sauce, 2 spoons of sugar, 1 tablespoon of cooking wine, 1 spoon of oyster sauce
1. Wash and drain the ribs with warm water, add oyster sauce, green onion and ginger, soy sauce, cooking wine, soy sauce and sugar and marinate for 2 hours
2. Heat the oil in a pan, add the shallots and ginger, sauté until fragrant, pour in the ribs, fry until golden brown, then pour in the sauce of the marinated ribs
3. Bring to a boil and simmer for 5 minutes, then add red wine, simmer for another 10 minutes, then add salt out of the pan
【Egg flower corn soup】
Ingredients: corn soup, 1 canned, 1 egg
Excipients: 600ml of water, 1 tbsp sugar, 1 tsp starch
Procedure:
1. Canned bottle
2. Open the canned corn and pour it out
3. Add an appropriate amount of water into the pot and bring to a boil
4. Add a tablespoon of sugar to taste
5. Bring to a boil, add water starch to contour
6. After boiling, add the stirred eggs
7. Stir in a pot with a spoon, the egg blossoms are formed and turn off the heat
Ham egg sandwich
Directions: 1: Wash and cut the tomatoes into slices, and cut the cucumbers into 3-4 slices
2: Add 1 tablespoon of oil to a frying pan, heat it and beat an egg, fry it into a poached egg, you can crush the yolk during the omelette process to make the omelette taste more even
3. Spread the toast or sliced bread on one side of the mernathy
4: Lay a slice of mernathy bread flat, layer by layer with slices of ham, omelette, lettuce leaves, tomato slices, cucumber slices, and cover the second slice of bread
5, in the sandwich cut diagonally, if you do not like to eat bread edges, you can cut off the bread sides around and then diagonally cut. A nutritious ham and egg sandwich is ready.
Grilled winter melon with crispy meat
Ingredients: pork, winter melon, carrots, eggs, starch, salt, a pint of fresh soy sauce, cooking wine, chicken essence, ginger and shallot juice
Directions: 1: Wash and cut the pork into slices, add cooking wine, ginger and shallot juice and a little salt to grasp well, marinate for 15 minutes, beat the egg liquid and mix well, then add starch and mix until sizing.
2: Heat the frying pan to 40%, add the slices of meat, fry until golden brown, remove the oil.
3: Peel the winter melon, remove the gourd, and cut the carrots into slices.
4: Add fresh soup to the saucepan, add the fried crispy meat, add the winter melon and carrot slices, bring to a boil on high heat, turn the heat down and simmer until the winter melon is soft and rotten, add salt, a poinsettia of fresh soy sauce and chicken essence to taste.
Spicy edamame chicken
Ingredients: edamame, chicken breast, salt, cooking wine, soy sauce, potato starch, tempeh spicy sauce;
1. Peel and leave beans on edamame; cut chicken breast and sprinkle with salt; pour in an appropriate amount of cooking wine;
2. Pour in an appropriate amount of soy sauce; sprinkle with potato starch and grasp well, marinate for 10 minutes;
3. Pour more oil into the wok, pour in the marinated chicken cubes, stir-fry and put them aside;
4. Heat the remaining oil of the diced chicken in the pot, pour a large spoonful of tempeh spicy sauce and stir-fry;
5. Pour in the edamame and stir-fry; then pour in the diced chicken and stir-fry; pour in the starch before leaving the pot, stir-fry evenly
Tomato cup with meat sauce
Ingredients: 2 tomatoes, 50 g onion, 3 cloves of garlic, 50 g minced meat, 3 g salt, 1 g freshly ground black pepper, 200 g of rice, 80 g of cheese.
1: Cut the tomato from the top third, hollow out into a cup, and chop the lid on the top and the minced tomato meat for later.
2: Add a little olive oil to a wok and sauté the chives and garlic over low heat, and sauté the onion until white.
3: Sauté the tomatoes until the water is dry, add salt and black pepper and stir-fry well.
4: Stir-fry the rice evenly and turn off the heat.
5: Preheat oven to 180 degrees.
6: Place the sautéed rice in a tomato cup and sprinkle the cheese on top.
7. Send it into the preheated oven and turn on the hot air function.
8: Bake for about 15 minutes, the cheese melts into focus.
Stir-fried beef with sauce fragrant tea tree mushrooms
Ingredients: Tea tree mushrooms, beef, green pepper, red pepper, shallot, shallot, ginger, garlic, sugar, salt, oyster sauce, dark soy sauce, pepper, cooking wine, corn starch, soy sauce
1. Wash and shred beef, green and red pepper, shallots, ginger and shallots, wash and drain the tea tree mushrooms, add a little pepper, salt, corn starch and oil to the beef and marinate for 5 minutes.
2. Add about 500ml of oil to the pot, heat over medium heat to about 200 ° C (green smoke on the oil surface) Put the dried tea mushrooms into the pan and fry for 1 minute, the tea tree mushrooms are fried semi-dry and the filter oil is set aside.
3. Heat a little oil in the pot, add ginger, garlic, shallots, shallots and white onion over medium heat to stir-fry until fragrant, add marinated shredded beef, a little soy sauce and cooking wine and stir-fry over high heat until 5 minutes cooked.
4． Add the dried oil of the tea tree mushrooms and stir-fry a few times on high heat, turn to medium heat and add a little soy sauce, oyster sauce, salt, soy sauce to taste, continue to stir-fry for 40 seconds on high heat, add green and red pepper shreds, green onions and stir-fry for 30 seconds.
Stir-fried beef
1, beef washed, sliced; fresh pepper and pickled pepper cut into granules, ginger garlic cut garlic, garlic seedlings cut into sections, celery cut into small pieces;
2, beef with salt, chicken powder, pepper, soy sauce, oyster sauce, starch, cooking oil, stir well and marinate into the taste;
3, put the appropriate amount of oil in the pot, after the oil is hot, put in the beef and stir-fry for a while, and then fish out for later;
4, put the right amount of oil in the pot, after the oil is hot, put a little ginger and garlic to fry, then add fresh pepper, pickled pepper, then put in a little salt and stir-fry the incense, then put in the beef to continue stir-frying, stir-fry evenly, then add garlic seedlings and celery, stir-fry can be on the pot.
Mother crucian carp
Ingredients: 4 small crucian carp (about 500 grams) Pickled pepper knot 20 grams of pickled ginger grains, pickled radish grains, chopped pickled green vegetables, chopped millet pepper, 10 grams of cloves of garlic, 5 grams of dried green peppercorns, 15 grams of river fresh watercress, 10 grams of pickled pepper sauce, chopped herbs, green onions, salt, ginger and shallot juice, cooking wine, mash juice, aged vinegar, chicken powder, monosodium glutamate, pepper powder, sugar, fresh soup, vine pepper oil, lard, pickled pepper oil
Directions: 1: Slaughter the crucian carp and clean it, add salt, ginger and shallot juice and cooking wine to the pot, mix well and marinate for later.
2, put lard and pickled pepper oil in the pot and heat it, put in the river fresh watercress, pickled pepper sauce, pickled pepper knots, dried green peppercorns, pickled radish grains, pickled green vegetables, garlic cloves and millet pepper crushed, stir-fry after mixing fresh soup, under the crucian carp cooking, add chicken powder, monosodium glutamate, pepper, mash juice, sugar and old vinegar seasoning, and when the juice in the pot will be dry, pour in the vine pepper oil and out of the pot to plate, and finally sprinkle with chopped herbs and green onions.
Lily steamed pumpkin
Directions: 1. Fresh lilies are washed and broken into flaps, set aside
2. Peel the pumpkin and cut into pieces
3. After washing the dates, remove the kernels and set aside
4. Place the pumpkin on a plate, place the dates and lilies, place in a steamer and steam over high heat
5. After steaming, you can eat it directly, if you feel that the taste is light, you can sprinkle a spoonful of honey on the pumpkin
Broccoli mushroom stewed crispy meat
Ingredients: broccoli, shiitake mushrooms, crispy meat, ginger, starch, pepper, oyster sauce
Directions: 1. Finely chop ginger and garlic.
2. Remove the head of the shiitake mushrooms, wash and drain.
3. Break the broccoli into small flowers and add a spoonful of salt and steep for 30 minutes.
4. Bring water to a boil in a pot, open the right amount of salt and a few drops of oil.
5. Blanch the broccoli for one minute, drain.
6. Add the shiitake mushrooms and blanch for one minute and remove.
7. Put a small amount of oil in the pot, heat the oil and add the garlic and stir-fry the minced ginger.
8. Stir-fry the crispy meat. Add the shiitake mushrooms and continue to stir-fry, adding salt. Add the broccoli, spice the pepper and stir-fry over high heat.
9. Put a small amount of water in the pot, add salt and oyster sauce and bring to a boil.
10. Pour the starch and drizzle on the broccoli on the plate.
Thousand Island Juice Chicken Ball
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.
Directions: 1. Slice the chicken thigh, add salt, monosodium glutamate, corn starch, flour 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
Pepper chicken wings
Ingredients: 6 chicken wings, 8 dried peppers, 8 slices of ginger, 2 shallots, 1 tbsp peppercorns, 2 garlic, and 1 tsp salt.
Method 1: Fill the bowl with water after the chicken wings are warmed, add 1 tsp of salt, stir well and let stand for 20 minutes;
2, scoop up the chicken wings and rinse, use kitchen paper to dry the water, put into a bowl, add 1 tbsp light soy sauce, 1/4 tsp of refined salt, 1/3 tsp of brown sugar powder, 1/3 tsp of pepper, 2 tsp of corn starch, grasp evenly, put it in the box and put it in the refrigerator overnight;
3: Soak 1 tbsp peppercorns in water for about 10 minutes, and slice the ginger, green onion and garlic at the same time;
4, put the bottom oil of the pot a little more, the chicken wings under the pan frying;
5: Fry the chicken wings on both sides until golden brown, fill with filter oil, and leave oil at the bottom of the pan;
6, medium heat, put the peppercorns into the pot and slowly simmer out the flavor;
7: Add chili pepper, ginger slices, shallots and garlic and stir-fry together;
8: Turn on high heat, pour in the chicken wings, stir-fry together and remove from the pan.