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" > large plate of pork feet</h1>
Ingredients: Marinated pig's trotters, green pepper or bean paste, cumin, green onion, ginger and garlic
method
1. After the pig's trotters are bought, they are chopped into small pieces according to their own preferences.
2. Heat the oil, add the watercress sauce or stir-fry the old dry mother to bring out the aroma.
3. Stir-fry the shallots, ginger and garlic in a pot, add green peppers and stir-fry. Here's pretty much the green peppers that're about to be fried!
4. Add the marinated pork trotters chopped into small pieces and stir-fry~! Let the pig's trotters also dye the color of the pot's old dry mother or watercress sauce.
5. Add cumin to an appropriate amount.
6. Finally, add a small amount of water to the pot, and finally stir-fry a few times! That's it, out of the pot
<h1 class="pgc-h-decimal" data-index="02" > spicy grilled fish nuggets</h1>
Ingredients: 500 g of mid-section of the bluefish. Oil, salt, sugar, cooking wine, dark soy sauce, first smoked, ginger, green onion, garlic, pepper, vinegar, old dry mother oil chili sauce
method:
1. Fish pieces are scaled and washed, drained, and a few knives are cut across the back of the fish segment, marinated with salt, cooking wine for 10 minutes,
2. Wipe off the surface marinade with kitchen paper,
3. Heat the oil in the pan, add the fish pieces, fry on both sides,
4. Add an appropriate amount of cooking wine, a small half bowl of water,
5. Add ginger, green onion, garlic,
6. Add the soy sauce, first pump, sugar, a few drops of balsamic vinegar, 2 tsp oil chili,
7. Bring to a boil over high heat and cook over medium heat until the juice thickens,
8. Sprinkle some green onions and serve.
<h1 class="pgc-h-decimal" data-index="03" > fried chicken gizzards with chili peppers</h1>
Ingredients: chicken gizzard, green pepper, red minced pepper, cooking wine, green onion, ginger, garlic, peppercorns, soy sauce, sesame oil
1: Cut the chicken gizzard into thin slices after cleaning, add minced ginger, red minced pepper, marinate in cooking wine for about 20 minutes; wash and remove the seeds and cut into sections, slice the green onion, ginger and garlic;
2: Heat the oil in a hot pan, after the oil is hot, add the peppercorns, ginger, green onion and garlic and stir-fry until they are broken; put the marinated chicken gizzard slices and stir-fry on high heat until they are broken;
3: Add green pepper cubes and stir-fry, add a little soy sauce, fry until the green pepper is broken, put a little salt, drizzle a little sesame oil.
<h1 class="pgc-h-decimal" data-index="04" > flavored stir-fried meat</h1>
Ingredients: pork belly, pepper, onion, carrot, vegetable oil, salt, chicken essence, sugar, cooking wine, soy sauce
1: Wash the pork belly and cut into thin slices; wash the onion, pepper and carrot and cut into strips.
2: Heat the oil in a wok, add the slices of meat, fry until the slices change color and the fat is transparent, then drain the oil and set aside.
3: Heat the oil at the bottom of the pot, put the onion shreds and fry until fragrant, then put the carrot shreds, pepper shreds, pork belly slices and stir-fry, add cooking wine, soy sauce, sugar, salt, chicken essence.
<h1 class="pgc-h-decimal" data-index="05" > shredded sour potatoes</h1>
ingredient:
Potatoes, shallots, garlic, ginger, red pepper, green pepper, red dried pepper, coriander, balsamic vinegar, soy sauce, salt to taste
1, peel the potatoes, cut into thin wires, put them in a basin and soak them in water (soaking in water can wash away the starch on the surface of the potato shreds and prevent the potatoes from oxidizing and turning black). Cut the red and green peppers into strips and set aside. Garlic cut into garlic slices, green onion into slices, ginger into slices of ginger.
2: Add water to the pot, bring to a boil over high heat, after the water is boiled, put in the potato shreds, then put in the green and red pepper shreds, blanch the water for 10 seconds, turn it over with a spoon, you can fish out the control water.
3, burn oil in the pot, add green onion, ginger, garlic, and then add some red dried pepper, stir-fry out the aroma, add potatoes and green, red pepper and stir-fry a few times, add balsamic vinegar, salt, chicken powder, sugar, quickly stir-fry to even out the seasoning, add chili oil (brighten the color of shredded potatoes). Stir-fry evenly to get out of the pan and plate, and the sour, spicy and crispy shredded potatoes will be ready.
<h1 class="pgc-h-decimal" data-index="06" > sweet and sour cabbage ribs</h1>
Ingredients: Pork ribs Cabbage Rice wine (cooking wine) Tomato sauce Ginger Aged vinegar White vinegar Sugar Starch Salt
1, wash the ribs into boiling water blanched bloody water, fish out rinse to remove foam, bone residue for later
2: Wash the cabbage and shred by hand or cut into wide strips.
3: Peel and wash and slice the ginger.
4: Heat the oil in a wok, add ribs, ginger, rice wine (about 1 soup bowl), aged vinegar (about 2 soup bowls) and stir-fry evenly, add water to the height of the ribs and bring to a boil, turn to medium heat and cook for about 20 minutes, add cabbage, tomato sauce (about 2 tablespoons) and continue to cook for about 10 minutes, add salt, white vinegar (about 1 tablespoon), sugar (about 2 tablespoons), starch and collect the juice
<h1 class="pgc-h-decimal" data-index="07" > taro steamed meat</h1>
Ingredients: Taro, pork belly, rice noodles, Pixian watercress, mash juice, soy sauce, cooking wine, sugar, cooking oil, pepper powder, salt, ginger, millet pepper, sesame oil
1, cut the pork belly into small pieces, cut the taro into about 1 or 5 cm slices, and chop the millet pepper for later;
2, in the pork belly, put rice noodles, Pixian watercress, mash juice, cooking wine, sugar, cooking oil, pepper powder, ginger, fine salt, stir well, then let it sit for 1 hour;
3, after boiling water in the steamer, put the cut taro on the cage drawer, put the marinated meat pieces on the taro, and steam for about 40 minutes on high heat;
4: Sprinkle a little millet pepper and sesame oil on the pan.
<h1 class="pgc-h-decimal" data-index="08" > rice pepper with tripe</h1>
Ingredients: Tripe, millet pepper, green onion, ginger and garlic, chili oil, soy sauce, vinegar, monosodium glutamate, sugar, ground peanuts
1: Put the tripe into a pot of boiling water, remove it slightly cool and cut it diagonally into thin slices;
2、 Mince the millet pepper, chop the shallots, cut the ginger and garlic into rice grains;
3: Plate the cut tripe, season the seasoning and pour it on top, sprinkle the green onion and peanuts on top, and put millet pepper on one side of the plate.
<h1 class="pgc-h-decimal" data-index="09" > dry pot ribs</h1>
Ingredients: Pork ribs, lotus root, enoki mushroom, onion, red pepper, green pepper, celery, garlic, ginger, tempeh, dried chili pepper, peppercorn, cinnamon, star anise, fragrant leaves, cooking wine, dark soy sauce, soy sauce, water starch, salt, pepper oil, chicken essence, cumin powder
1: Cut the ribs into small pieces and marinate them with soy sauce, water starch and cooking wine for about 10 minutes
2, in the oil pan, 180 degrees of fried ribs, fried until the ribs 8 mature, the surface into a burnt yellow
3: Slice the lotus root, cut the green and red peppers and onion into pieces, cut the celery into sections, and crush the ginger and garlic with a knife
4: Stir-fry ginger and garlic in a pot, dried chili peppers, peppercorns, fragrant leaves, cinnamon, star anise, tempeh
5: After stir-frying, first add the lotus slices and stir-fry, after the lotus slices are cooked, add the ribs, onions, green and red peppers, enoki mushrooms and celery in order, and stir-fry appropriately in the middle
6, when the vegetarian dish is about to be cooked, add soy sauce, pepper oil, salt, chicken essence to taste
<h1 class="pgc-h-decimal" data-index="10" > spicy pig's trotters</h1>
Ingredients: Pork front trotters (1500g), red dried pepper (30g) vegetable oil (30g) salt (1 teaspoon) pepper (2 teaspoons) bean paste (30g) ginger (30g) cinnamon (5 small pieces) star anise (2 pieces) fragrant leaves (5 pieces)
1: Shave the pig's trotters with a knife, place the pig's trotters flat on the cutting board, and use a kitchen knife to cut them from the end of the toe.
2. Erect the pig's trotters and use a knife to split them into two pieces along the bone slit. To buy pig's trotters, you have to buy this kind of hoof tendon.
3. Use a knife to cut the pig's trotter from the bone slit and cut it into large sections. Put the chopped pig's trotter pieces into the cooking pot, pour in the water that has not passed the pig's trotters, bring to a boil on high heat, and then fish out.
4: Remove the blanched pig's trotters, rinse off the foam and pour into the casserole. Cut the red dried pepper into sections and prepare a small handful of peppers.
5: Pour oil into a wok, dig in two tablespoons of watercress paste, and sauté the red oil over low heat. Add sesame pepper, red pepper, cinnamon, star anise, and sauté over low heat to create a fragrant flavor.
6: Pour in water, bring to a boil over high heat, and pour the cooked spicy soup into the casserole.
7: Put the casserole dish on the stove, bring to a boil on high heat, simmer for 40 minutes on low heat, add the appropriate amount of fine salt and simmer for 10 minutes.
<h1 class="pgc-h-decimal" data-index="11" > cold spicy lamb hearts</h1>
Ingredients: Fresh lamb hearts, garlic, green onion, ginger, lao gan ma chili sauce, soy sauce, salt, pepper oil, dried peppercorns, cooking wine, coriander
1. Cut open the fresh sheep heart, open each ventricle, rinse to remove congestion; put the treated sheep heart into the basin, soak in cool water for 3 hours, during which it is best to change the water 1-2 times;
2: Add water to the pot, add green onion, cooking wine, peppercorns and lamb hearts; boil over high heat, continue to cook for 5 minutes; blanch off the blood foam, fish out the warm water and rinse;
3: Wash the pot, prepare another pot of water, add ginger slices, lamb hearts, dried peppercorns, boil and reduce heat, cook for about 40 minutes;
4: Remove and let cool, slice and put into a large basin; add minced garlic, lao gan ma chili sauce, soy sauce, salt, pepper oil, mix well; after plate, sprinkle with green onions and coriander.
<h1 class="pgc-h-decimal" data-index="12" > white chopped chicken</h1>
Ingredients: 1 chicken, 1 yellow chicken, a little onion and ginger, a little salt, a suitable amount of cooking wine, an appropriate amount of soy sauce, a suitable amount of sesame oil, a suitable amount of sugar, a basin of ice water.
1, the three yellow chicken processed clean, green onion and ginger cut well set aside;
2, put the chicken into the pot, pour the water over the chicken, put the onion ginger cooking wine, bring to a boil on high heat, skim off the foam, turn the heat down and cook for 5 minutes, then turn off the heat and simmer for 20 minutes;
3, then fish out the chicken, put it in ice water to soak and cool, and finally fish out and chop into pieces;
4: Mix chicken soup, soy sauce, sugar, green onion and ginger into a sauce, and eat it with a dip
<h1 class="pgc-h-decimal" data-index="13" > spicy ribs</h1>
Ingredients: pork ribs, millet pepper, green pepper, red pepper, soy sauce, dark soy sauce, oyster sauce, watercress paste, salt, chicken essence, cooking wine, green onion, ginger, garlic
1. Wash the ribs, put them in a pot, pour in water, cooking wine, blanch the green onion and ginger, remove and set aside.
2. Finely chop the millet spicy, green pepper, red pepper, ginger garlic and shallots. Pour the right amount of oil into the pot, put the sugar into the pot, sauté the sugar color, stir-fry the ribs, the ribs are golden on both sides, pour in the watercress sauce, cooking wine, soy sauce, soy sauce, oyster sauce.
3. Pour in boiling water, over the ribs, cover the pot and simmer over high heat. Bring to a boil over high heat and reduce heat to low heat and cook for about 20 to 30 minutes. Add ginger garlic millet spicy green pepper red pepper stir-fry, then turn the heat to collect the juice, you can add a little salt to taste, you can
<h1 class="pgc-h-decimal" data-index="14" > stir-fry vegetables</h1>
1: Peel and slice carrots, slice red peppers, wash hollandaise beans and slice garlic
2, cauliflower, broccoli washed and broken into small flowers by hand, and then blanched with boiling water until it is broken
3: Heat the oil pan, add the garlic slices beyond the aroma, then add the carrots and fry until the color changes and becomes soft
4: Then add the beans and red pepper and stir-fry, add the two kinds of cauliflower, add the appropriate amount of salt and sugar
5: Add 2 tablespoons of water to mix well, add to the dish and stir, pour in the appropriate amount of water starch to draw the sauce, and collect the juice to get out of the pot.
<h1 class="pgc-h-decimal" data-index="15" > chicken balls with Thousand Island juice</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 gram of sesame oil.
1. Slice the chicken thigh, add salt, monosodium glutamate, corn starch, food powder and water for 20 minutes, and slide and mature 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 class="pgc-h-decimal" data-index="16" > back to the pot meat</h1>
Ingredients: 400g pork belly, 250g garlic, green onion, ginger, garlic, dried red pepper, 1 spoonful of peppercorns, 1 tbsp of bean paste, cooking wine, sugar, soy sauce
1. Add 7 or 8 slices of green onion, ginger slices and peppercorns to a pot with skin and pork belly in cold water, and boil the rice wine in an appropriate amount
2. Skim off the foam, cook until eight ripe, remove and cool naturally.
3. Cut the meat into thin slices, slice the ginger and garlic, and cut the green onion into oblique sections
4. Pat the white part of the garlic with a knife and cut into sections for later
5. Heat a wok and add oil to sauté chili peppers, peppercorns and shallots, ginger and garlic
6. Sauté the slices until the color of the slices becomes transparent and the edges are slightly rolled
7. Bring the meat to the side of the pot, put down the bean paste, and fry it red
8. Add soy sauce or sweet noodle sauce appropriately to tone, stir-fry evenly
9. Under the garlic, cooking wine, sugar, the taste can be out of the pot
<h1 class="pgc-h-decimal" data-index="17" > shrimp pan vermicelli</h1>
Ingredients: 1 vermicelli, dried shrimp, green onion ginger, June fresh, red pepper
1. Wood ear tofu sliced Green and red pepper cut into shredded meat slices, onion shredded and placed at the bottom of the pot
2. Moisten the oil in the pan, sauté the slices of meat first, and then remove them when they are slightly rolled and browned
3. Leave the bottom oil in the pot, put the ginger and garlic cloves and stir-fry, put a spoonful of watercress sauce, stir-fry the red oil over low heat, and then add the tofu and stir-fry evenly.
<h1 class="pgc-h-decimal" data-index="18" > three-spiced stir-fried meat</h1>
Ingredients: 50 grams of pork belly, 6 shiitake mushrooms, 20 grams of coriander, 40 grams of parsley, 1 piece of green onion, 1 gram of ginger, 1 clove of garlic, 4 grams of cooking wine, 5 grams of light soy sauce, 2 grams of salt, 0.5 grams of peppercorn powder
1: Slice pork belly, fine strips of shiitake mushrooms, cut into inch segments of coriander stalks, cut celery into inches similar to coriander, and chop ginger, green onion and garlic.
2: Heat the pot and add cooking oil, then sauté pork belly.
3: Sauté the oil of the meat and add cooking wine, soy sauce and stir-fry until fragrant.
4: Add chopped green onion, ginger and garlic and sauté until fragrant. Add the shiitake mushroom strips and stir-fry well. Add celery, stir-fry, salt and peppercorns to taste. Add the coriander stalks, sauté until the vegetables are about to burst into flames, turn off the heat.
<h1 class="pgc-h-decimal" data-index="19" > dried sautéed chicken nuggets</h1>
Fees:
400 grams of chicken, 4 dried chili peppers, 1 green onion, 5 slices of ginger, peppercorns, 1 teaspoon salt, sugar, 1 light soy sauce, 1/2 spoon of dark soy sauce, 1 spoon of cooking wine, 1 chives, white sesame seeds, 200 grams of peanut oil
1: Soak the chicken in water for a while, then rinse well.
2: Drain the water and cut the chicken into cubes, add 1/2 teaspoon salt and cooking wine to the pot and mix well and marinate for half an hour.
3: Heat the chicken nuggets in 50% of the pan with peanut oil until golden brown, drain the oil and set aside.
4: Cut the green onion into sections, slice the ginger, break the pepper, like spicy can be chopped.
5: Take a non-stick pan, add a spoonful of oil, add ginger, pepper and peppercorns to simmer the aroma.
6: Reduce heat and add the fried chicken nuggets.
7: Add about 1/2 teaspoon sugar and stir-fry for 5 minutes.
8: Add the shallots and stir-fry until soft.
9, pour in the soy sauce, dark soy sauce, add a teaspoon of salt, turn well, according to the situation to add some hot water to prevent the paste pot, can be added in times, but do not add more.
10: Sauté for about 10 minutes, chicken nuggets into the flavor, put out, as long as the chicken nuggets, discard other ingredients, sprinkle some chopped chives and cooked sesame seeds.
<h1 class="pgc-h-decimal" data-index="20" beef with asparagus > oyster sauce</h1>
Ingredients: 250 grams of asparagus, 200 grams of beef, 3 tablespoons of oyster sauce, 1 tablespoon of black pepper, 1/2 tablespoon of sugar, 4 cloves of garlic, 1 small piece of ginger, 1.5 tablespoons of starch, 1 tablespoon of cooking wine, a few drops of dark soy sauce.
method:
1: Cut the beef into 1cm cubes, remove the old roots of the asparagus and cut into dice of about the same size, and cut the garlic and ginger into mushrooms for later 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 taste evenly for more than 15 minutes.
3, put an appropriate amount of oil in the pot and heat it up, then heat the garlic and ginger; Stir-fry the beef until it has just changed color and immediately fish it out.
4: 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 pan, add the remaining half of the oyster sauce and a few drops of black pepper to mix well and serve.
<h1 class="pgc-h-decimal" data-index="21" > carrot duck pot</h1>
Ingredients: 500g sour radish, 1/2 duck, 2 green onions, 1 small piece of ginger, 1 pinch of peppercorns, 2 tablespoons of Shaoxing rice wine, 1 pinch of white pepper, 1 tablespoon of oil
1: Chop the duck into small pieces and put them in a pot, add cold water to a boil, remove and drain.
2: Cut the sour radish into pieces, cut the green onion into sections and slice the ginger.
3: Heat oil into a casserole dish and heat to 40% heat, sauté shallots, ginger and peppercorns until fragrant, add duck and sauté for a while, cook in rice wine.
4: Add boiling water to the duck, then add sour radish and cover and bring to a boil over high heat, then continue to cook on high heat for 10 minutes, then reduce heat and simmer for 2 hours, then add salt and white pepper.
<h1 class="pgc-h-decimal" data-index="22" > cold coriander brine root</h1>
Ingredients: Lotus root, ginger, garlic, red pepper, coriander, coriander, coriander, star anise, cinnamon, peppercorns, dried chili peppers. Vegetable oil, lard, dark soy sauce, rock sugar, water, salt.
1) Peel and wash the lotus root, slice the ginger and cut the dried chili pepper into sections.
2) Stir-fry vegetable oil and lard in ingredient A, rock sugar, ginger slices, star anise and cinnamon.
3) Add soy sauce, water and salt and cook for a while.
4) Pour the brine into a casserole dish, add the lotus root, fragrant leaves, peppercorns, bring to low heat and marinate for about 45 minutes.
5) Press the garlic into a small bowl.
6) Add Ingredient B in turn to make the sauce.
7) Add the red pepper into sections.
8) Cut the marinated lotus root into slices and put it into a bowl and pour in the sauce.
9) Wash and cut the parsley into sections and mix well together.
<h1 class="pgc-h-decimal" data-index="23" > stir-fried noodles with chopped cabbage</h1> meat
Ingredients: 1/2 cabbage, 150g pork, 1 handful of vermicelli, oil and salt to taste, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 5 dried chili peppers, 1 tablespoon of cooking wine, 1/2 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, 1/2 tablespoon of rice vinegar
1. Put the vermicelli in the basin in advance, pour boiling water and soak for 3 hours;
2、 Wash the cabbage and cut into strips;
3: Cut the pork into small pieces, chop the green onion, mince the ginger, slice the garlic, remove the seeds from the dried peppers, and cut into small pieces;
4: Bring water to a boil in a pot, blanch the vermicelli and blanch the vermicelli until transparent. Remove the vermicelli, place in a large bowl, add 1 tablespoon of cooked oil, 1/2 tablespoon of braised soy sauce, stir to color;
5, the pot is added to heat, under the green onion, ginger, garlic slices, pepper segments stir-fry, and then add minced meat and stir-fry, sauté the minced meat until the color turns white;
6: Sauté the cabbage shreds, drizzle with rice vinegar, sauté the shredded cabbage on high heat until it breaks. Add vermicelli, salt, soy sauce, cooking wine, stir-fry quickly over high heat, turn off the heat, and put out the plate.
<h1 class="pgc-h-decimal" data-index="24" > hot and sour chicken offal</h1>
Ingredients: Chicken offal, kimchi, pickled pepper, ginger, garlic, green onion, soy sauce, chicken powder, cooking wine, chili oil
Method 1. Cut the kimchi into sections with the pickled pepper, cut the ginger into strips, cut the garlic into small pieces, and cut the green onion into flowers; Wash and cut chicken offal into small cubes;
2. Put oil in a hot pan, add chicken offal, stir-fry on high heat, and fry the water of chicken offal until the oil comes out;
3. Add ginger and garlic and sauté until fragrant, then add two small spoons of cooking wine and stir-fry well;
4. Add kimchi and pickled pepper and stir-fry for about 2 minutes;
5. Add the right amount of salt and chicken powder and stir-fry well, add green onion, soy sauce and chili oil and stir-fry well
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