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!
Cheese egg roll
Ingredients: 2 eggs, black sesame seeds, oil, sugar, 2 slices of cheese, green onion, salt
method:
1, beat the eggs, add a little salt, sugar to your favorite taste, pour in a little green onion;
2, fry the pan hot, scoop in a small spoonful of egg liquid, this layer of egg liquid can be fried more cooked, because to lay a layer of cheese on top, sprinkle some black sesame seeds;
3: When the egg liquid solidifies and is cooked, put in the cheese slices, roll them up with a spatula, and then push to the end of the pot
4, the pot low heat, and then scoop in a spoonful of egg liquid, sprinkle a little sesame seeds, egg liquid solidified, not yet fully cooked when you can start rolling, with chopsticks quickly from the last rolled egg roll to the other end;
5: Keep the heat low, scoop in the egg mixture and repeat the previous action until you roll up to your favorite egg roll
Farmyard pig's elbow
Ingredients: Pork knuckle, garlic, rape, salt, rock sugar, chicken essence, green onion, ginger, star anise, cinnamon, dried chili pepper, cooking wine, soy sauce, water starch, bean paste, spring onion, green pepper, red pepper, pickled red pepper, grass fruit, white cardamom, coriander, fennel, vegetable oil.
method
1, use the clip to clip off the stray hairs on the elbow, put cold water into the casserole, put in the elbow and boil and fish out to remove the blood.
2: Cut the green onion into sections, slice the ginger and cut the dried red pepper into sections.
3, add water to the pressure cooker, add elbows, water should be about the same height as the elbow, add onion ginger and ingredient B (dried pepper random, star anise, cinnamon, grass fruit, white come, fragrant leaves, cumin 1 tsp, rock sugar 10 grams), then add salt, dark soy sauce and cooking wine, into the pressure cooker for about half an hour.
4: Turn off the heat to remove the pressure, open the lid, and then simmer for about half an hour to make it more soft and rotten.
5: Cut the white part of the shallot and garlic seedling into sections, and the green part into fine cubes. Dice the green and red peppers and pickled peppers.
6: Cut the root of the small rapeseed with a cross knife for better cooking.
7: Bring half a pot of water to a boil, add the cabbage and blanch for about half a minute.
8: After the elbow is boiled, make the pouring sauce. Add a small amount of vegetable oil to the pan, sauté the shallots and green peppers and remove them.
9: Then add diced pickled pepper, green and red pepper cloves and stir-fry until fragrant, add watercress sauce and stir-fry until fragrant.
10: Pour the original soup of the stewed elbows in the pot into the wok and bring to a boil, then hook some sauce.
11: Add chicken essence, green onion and diced garlic, add the soup over high heat and turn off the heat.
12: Place the elbow on the plate, put a small oilseed rape on a circle around it, and drizzle the juice on the elbow.
White noodle egg soup
Ingredients: flour, water, one egg.
Directions: 1. Put the appropriate amount of flour in a bowl and add the appropriate amount of water, stir into a ball of batter.
2. Then just put that awake for a while, stop for about seven or eight minutes, and then use chopsticks to stir the excess water to drain out, and then stir the batter to wake up for a while, so repeat five or six times, most of the batter in the bowl has become gluten, and there will be more thin batter in the other bowl.
3. After waiting for the water in the pot to boil, first put the gluten in the pour pot with a spoon to keep stirring, to prevent the paste pot at this time you will see the pot has a wisp of noodles, and then put more water in a bowl of batter into the pot, the soup is clear white and very tempting, then slowly pour the beaten egg liquid into the pot to form egg flowers!
Braised beef
Ingredients: 1000-1200 grams of beef brisket, 100 grams of red oil bean paste, 1 green onion, 1 whole garlic, 2 pieces of ginger, 50 grams of rock sugar, star anise leaf cinnamon peppercorns, 6 spoons of delicious fresh, 2 spoons of braised soy sauce, 300 ml of cooking wine;
1. Wash all the ingredients and set aside, the brisket should buy that kind of fat and lean to be delicious; cut into 3×3 or 4×4 squares; put in cold water for 20 minutes; take advantage of the time to rinse the beef to wash and cut the condiments and break them; the blood water is floated out, and then we pour out the blood and rinse it twice, drain the water and set aside;
2. Take a large casserole pot with half a pot of water, put in half cooking wine and half ginger slices; put the beef in it and cook it on high heat; when cooking beef, put the rock sugar in the oil pot and fry it into sugar oil, and fry it slowly over medium-low heat, otherwise it is easy to burn, and wait for the rock sugar to become the lower right corner. Crush with a stainless steel spoon if the rock sugar is too hard;
3. We go back to the beef, the blood foam floats up and then skim off with a spoon a little bit; skimming until there will be no blood foam until it is boiled, scoop up the dry water; pour the beef into the rock sugar oil just fried, stir-fry on high heat for about 3 minutes; put all the condiments except delicious fresh and soy sauce into it and fry it for 2 minutes, and then pour the delicious fresh and soy sauce into it;
4. Pour the remaining cooking wine into it along the edge of the pot, and then scoop some soup out of the casserole and cook for 5 minutes; then transfer to the casserole just now, turn the heat down and simmer for an hour and a half; the time to taste it is soft enough, not enough to stew for half an hour or an hour, think you can turn off the heat;
Home-cooked braised tofu
Ingredients: 580 grams of old tofu, 40 grams of fresh shiitake mushrooms, 40 grams of carrots, 30 grams of celery stalks; 150 ml of drinking water Seasoning: 12.8 grams of soy sauce (a little more soy sauce, a little less soy sauce), 1 teaspoon of salt, 2 tablespoons of vegetable oil
1, prepare all the ingredients needed, and wash clean; old tofu cut into thick slices, shiitake mushrooms, carrots shredded, celery cut into sections;
2, hot pot (I use a flat bottom non-stick pan), add vegetable oil, and then put the tofu into the pot piece by piece;
3, fry until both sides turn yellow and then fish out; (I used two pots to fry) There is still a bottom oil in the pan, add shiitake mushrooms and stir-fry;
4: Add shredded carrots and stir-fry until fragrant; pour in the fried tofu, then pour in 150 ml of water; pour in soy sauce and a teaspoon of salt, mix well, boil the water and cook for 1 minute.
Vegetarian stir-fried melon slices
Ingredients: zucchini, salt, vegetable oil, monosodium glutamate, shrimp skin, white skin garlic each appropriate amount
Directions: 1: Scrape off the outer skin of the zucchini and cut into thin slices.
2: Wash the shrimp skin and set aside.
3: Peel and chop the garlic into minced garlic.
4: Put a stir-fry spoon on the fire, pour in the vegetable oil, heat the oil and then add a little minced garlic to simmer the aroma.
5: Add shrimp skin, salt, and finally add zucchini slices and stir-fry for a while.
6: When the melon slices are almost ripe, pour in the minced garlic, stir-fry twice, then add MSG and mix well and plate well.
Shredded chicken with green onions
Ingredients: chicken breast, onion, oil, starch, salt, ginger, garlic flakes, minced pepper, oyster sauce, corn starch, cooking wine, green onion
Directions: 1. Wash the chicken breast, cut into strips, peel the onion and cut into strips.
2. Put the shredded chicken in a bowl, add cooking wine, oyster sauce and starch, grasp and marinate for 30 minutes.
3. Add an appropriate amount of oil to the pan, after the oil is heated, add the chicken shreds and fry until it changes color, put it out and set aside.
4. Pour the shredded onion into the pot and sauté until fragrant.
5. Pour the chicken shreds back into the pot, add a little salt, cooking wine and chopped pepper and stir-fry evenly.
6. Sprinkle with green onions.
Dried sautéed shredded beef
Ingredients: 200g beef tendons, 1 celery, 1/2 carrot, salad oil to taste, 1/2 tsp soy sauce, 1 slice of ginger, 1/4 tsp sesame oil, 1/2 tsp of bean paste, 1/4 tsp of sugar, 1/4 tsp of peppercorn powder
1, celery cut into long pieces, carrots into strips, ginger into strips;
2. Slice the beef in reverse and then cut into strips;
3: Heat the oil in the pot, add the shredded beef, simmer over low heat to a brown color, and put it out;
4: Add oil to the pot and heat it, sauté the bean paste, then add the shredded celery, shredded carrots, shredded meat and all the seasonings, sauté until the water is dry, and then serve.
Sands yam
Ingredients: yam, oil, salted duck eggs, corn starch
Directions: 1. Peel and cut the yam strips, sprinkle cornstarch and mix well, evenly wrapped on the yam strips.
2. Add an appropriate amount of oil to the pan, heat the oil and add the yam strips, fry until the yam strips are crisp and hard and blistered, then fish out and set aside.
3. Leave the oil in the wok and sauté the salted duck egg yolks over low heat until the yolks melt and bubble.
4. Pour in the fried yam strips and stir-fry evenly.
Fried beef with green onions
Ingredients: 500g of beef, 2 green onions, a pinch of garlic, soy sauce, salt, white pepper, sesame oil, starch, egg white, cooking wine, dark soy sauce, cooking oil
Method 1: Wash and cut the beef into strips, put an egg white, cooking wine and soy sauce into a bowl, mix well and marinate for 10 minutes, then add starch and cooking oil and mix well;
2: Cut the green onion into sections, cut the garlic into minced garlic and set aside;
3: Pour an appropriate amount of cooking oil into the wok, heat the oil and then add half of the green onion and minced garlic and stir-fry;
4: Then add the shredded beef, stir-fry on high heat until the shredded beef changes color, then add the remaining shallots, soy sauce, salt, white pepper and sesame oil and stir-fry for about a minute
Stir-fried pork ribs with spicy sesame flavor
Ingredients: 500 grams of pork ribs, 8 grams of white sesame seeds, a little dried chili pepper, green onion, minced garlic, 20 grams of corn starch, 15 grams of bean paste, 3 grams of salt and chicken powder, 15 ml of cooking wine, 4 ml of chili oil, edible oil to taste
Method: 1. Put the washed pork ribs into a bowl, add salt, chicken powder, cooking wine, watercress paste, corn starch, grasp well, so that the ribs are wrapped in corn starch;
2. Heat the pan with oil and heat it to 50% heat. Pour in the ribs, stir, fry until golden brown, remove, drain the oil and set aside;
3. Leave oil at the bottom of the pot, pour in minced garlic and dried peppers, and stir-fry to bring out the aroma;
4. Add the fried ribs, drizzle with an appropriate amount of cooking wine, chili oil, stir-fry well to taste, sprinkle with green onions, quickly stir-fry evenly;
5. Add the prepared white sesame seeds, stir-fry for a while, stir-fry until fragrant, turn off the heat and add the sautéed ingredients to the plate!
Fresh lily tamako shrimp balls
Ingredients: 1 fresh lily, 2 hollandaise beans, 80 grams of shrimp, 1 piece of jade tofu
Sauce: 1 tbsp oyster sauce, 1/2 tbsp soy sauce, 1/2 tbsp sugar, 2 tsp corn starch, water to taste.
Directions: 1: Spread a little corn starch on both sides of the jade tofu, fry in a frying pan over low heat until golden brown on both sides, and set aside.
2: Spread a little corn starch on both sides of the jade tofu and fry in a frying pan over low heat until golden brown on both sides, set aside.
3: Stir-fry the shrimp first, add an appropriate amount of salt to taste. Sauté the minced pesto under the dutch beans until soft.
4: Mix well with other ingredients, and mix well under the sauce.
Straw fried meat
Cut the pork belly into 12×6×1 cm rectangular slices and tie the pork belly in a circle with straw.
1: Fry the pork belly in 50% hot salad oil for 15 seconds.
2, put 10 kg of pork belly in the pot, add 3 bottles of 3 years of ancient Yue Longshan flower carving wine, 2 bottles of beer, 1 bottle of raw soy sauce, south milk, Tianyi yipin fresh, 1.3 kg of rock sugar, 300 grams of red yeast powder (if the stew time is long, you can put 250 grams), 1/4 bottle of dark soy sauce, add water without pork belly, cover, burn for 45 minutes.
3, when cooking, the stone slab is hot, pad 30 grams of shallot rings, take 1 kg of stewed pork belly on the stone slab, 100 grams of the original juice of the stewed meat into the pot and heat it, drizzle 10 grams of starch to hook the thin mustard, pour on the pork belly, sprinkle 3 grams of green onion.
Stewed pork knuckle
Method 1: Choose the pig's back elbow 2 broken 4 cuts, clean up (cut off, clean the lean meat can be done)
2. Blanch the meat in boiling water in the pot, cook it for a while to remove the odor; then remove the pork knuckle and clean the blood foam attached to it.
3. Stir-fry the hot pan with cold oil and rock sugar, the sugar foam in the pot boils, and the gas stove is reduced to the low heat and added to the roast color of the washed pork knuckle.
4. In the pressure cooker, the shallots (2 pieces), ginger slices (1 small piece), star anise (2 grains), fragrant leaves (4 pieces), soy sauce tofu (1 small piece, poured in water), noodle sauce (2 small spoons), chicken essence appropriate amount, salt slightly salty bottom, put the pork knuckle in the yard, pour water over the pork knuckle (less than the highest water level line of the pressure cooker) Old soy sauce, steam on the pressure cooker, reduce the heat and simmer for 25 minutes.
5. Pork knuckle has been stewed, in order to taste, you can try simmering several times (turn off the heat after heating, the soup is cold and reheat the process) Before preparing to serve, add 2 small pieces of rock sugar to simmer, so that the skin of the elbow is shiny.
Dry sauté pork belly
Ingredients: pork belly, chili pepper, onion, ginger and garlic, salt, sugar, soy sauce, soy sauce, cooking wine
Directions: 1: Cut the pork belly into slices, remove the seeds from the peppers, and cut them diagonally into long strips
2: Heat the oil in the pot, put the cut pork belly in the oil and sauté the oil, add the green onion, ginger and garlic and stir-fry
3. After the meat slices are micro-rolled, put the soy sauce and cooking wine
4: Remove the pepper from the pan, continue to stir-fry for a few minutes, add salt and you can get out of the pan.
Grilled pork ribs with garlic sauce
With ingredients pork ribs seafood sauce old soy sauce ginger garlic shallot cooking wine salt sugar chicken essence
Wash the ribs, add 1/2 tablespoon of salt and 2 tablespoons of cooking wine and mix well and marinate for 30 minutes. Drain after removal
Heat a pot with a tablespoon of oil, sauté garlic and ginger for 5 minutes until fragrant
Add the ribs and stir-fry until almost bloodless, add 8 minutes of hot water for the ribs, add 1 small spoon of dark soy sauce, 1 spoonful of seafood sauce, 1 spoonful of sugar, 1 spoonful of salt, boil the water and simmer for 20 minutes
Collect the juice on high heat, stir-fry continuously, add the appropriate amount of chicken essence, a little cumin powder, pepper powder when the soup shows signs of becoming less, and stir-fry until you are satisfied
Let's eat! The taste is super punctual!
Kuaishou version of fat beef enoki mushroom
Ingredients: Enoki mushroom fat beef roll garlic shallot flower millet spicy salt chicken essence watercress sauce sugar
Directions: Prepare the ingredients
Soak the mushrooms in water for 10 minutes to clean, and the fat beef rolls soften in advance
Stir-fry garlic in hot oil in a pot, and add a large spoonful of Pixian bean paste to fry out the red oil
Bring to a boil with water on high heat and add the mushrooms and cook for two minutes
Add the fat beef rolls and rinse them with chopsticks
Add a pinch of sugar, green onion, millet spicy and out of the pan
Shiitake mushroom meat slices
A box of fresh shiitake mushrooms (300 grams) about 150 grams of pork, 50 grams of round peppers, 8 ginger, 8 ginger and green onions each with a little soy sauce 5ml salt 3-4 grams of chicken essence 2 grams of water starch a little
Prepare fresh shiitake mushrooms to remove stems, soak in light salt water to remove sediment, wash and cut into thin slices!
Bring water to a boil in a pot and blanch the sliced shiitake mushrooms for 40 seconds to about a minute!
Remove dry water and set aside!
5 sticks of garlic moss, washed and cut into inch pieces,
One round pepper, wash and remove seeds and cut into chunks!
Cut the green onion and ginger into foam, and cut the dried chili pepper into rings (if you don't eat chili peppers, you can omit it)
Slices of meat can be as much as little
Sit in a pan and heat the right amount of oil, stir-fry the green pepper and garlic moss for half a minute, then add the dried chili pepper and green onion and ginger foam to simmer the flavor!
Pour in the cooked slices and stir-fry evenly!
Then pour in the shiitake mushroom slices and fry evenly!
Season with soy sauce, salt, chicken essence to color, and finally a small amount of water starch to contour, turn off the heat and finish!
The taste is so good, so much loved!
Garlic pepper salt shrimp
Ingredients: Min shrimp, garlic head and a whole chop into garlic paste, sugar, salt, chicken essence, cooking wine, green onion to taste, pepper or pepper salt powder
Practice shrimp open back, draw thread, wash. Add cooking wine and a little salt to marinate for a quarter of an hour.
Heat the pan with oil, and add a little more oil (in order to save a little, make sure that you can just skip the shrimp). After the oil is hot, add the shrimp, fry for 2 to 4 minutes, then remove and set aside
Leave the oil, sauté the pesto paste, add the fried shrimp, sprinkle salt, sugar, MSG and stir, you can add salt or pepper.
After mixing well, sprinkle the green onion out of the pot. Can eat beautifully, really fabulous!
Green red spicy chicken
Ingredients: 4 broiler thighs, 3 green peppers, 3 red peppers, 10 dried peppers (the number of peppers can be increased or decreased according to the degree of spiciness), 10 cloves of garlic, 1 tbsp starch, 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp sugar, a small amount of salt, 1 tbsp cooked sesame seeds, 1 tbsp sesame oil, oil
1. Chop the chicken thighs into moderately sized chunks (choose a sharp meat chopping knife) and grab the chicken nuggets well with starch and salt
2, wash the red and green peppers and cut them diagonally into segments, and cut the dried peppers into segments with scissors
3, garlic minced into minced garlic, rinse with water and drain for use (water to rinse the garlic mucus will not stick to the pan, this method is mostly used when stir-frying garlic in large quantities, such as typhoon shelter)
5, heat the pan, pour in the appropriate amount of oil (can not pass the chicken nuggets), wait for the oil to burn to 70% heat, under the chicken nuggets, spread out, fry the chicken nuggets until the surface is browned, scoop up the drainage oil and set aside
6: Leave the bottom oil in the pot and sauté the minced garlic until fragrant
7, Add green and red peppers and dried peppers and sauté
8: Add the fried chicken nuggets and stir-fry
9, Add soy sauce, cooking wine, sugar and salt and stir-fry
10, Add cooked sesame seeds and stir-fry
11. Drizzle with sesame oil and stir
Pour the juiced crucian carp
Ingredients: one crucian carp (one large, two small ones), green and red pepper (you can choose from the beauty pepper, millet pepper, etc.), shallots, green onions, ginger, garlic, coriander, salt, sugar, soy sauce, balsamic vinegar, rattan pepper oil, sesame oil, cooking wine.
1, a crucian carp, I bought today is quite large, a pound of weight. Slaughter clean and spend a knife on the fish.
2: Add salt to the raw soy sauce and marinate, cut the ginger into large pieces, cut the green onion into sections, and put it into the belly of the fish.
3: Steam on the pot, time after the water is boiled, 10 minutes.
4: Prepare ingredients when steaming the fish.
5: Cut all the ingredients into fine pieces.
6: Mix 20 grams of balsamic vinegar with soy sauce 15 grams of salt 2 grams of sugar 5 grams of sesame oil 10 grams of vine pepper oil 5 grams of juice.
7: After the fish is steamed, come out of the pot and pour out the soup from the plate.
8: Steamed fish juice, the sauce mixed before, the chopped ingredients are added together and mixed evenly.
9, evenly pour on the fish can be.
Braised Japanese tofu
Ingredients: Japanese tofu, shiitake mushrooms, carrots, shrimp, peas, salad oil, oyster sauce, soy sauce, sugar, salt, water starch.
Method 1, dried shiitake mushrooms with warm water to soak hair, soak the water of shiitake mushrooms do not pour, keep for later;
2, carrots washed and cut into thin slices, peas boiling water blanched for later;
3, the packaging of Japanese tofu is cut from the middle, cut into equal segments, wrapped with starch;
4: Wash and peel the shrimp, remove the brain, remove the shrimp line, then blanch it with boiling water, change color, fish it out, cut it into sections and set aside.
5, wrapped in tofu starch can not be too little, after the hot pan pour into the salad oil, low heat frying tofu, must be fried on one side and then turned over, fried until golden brown after fishing out for later;
6: Use oyster sauce, soy sauce, sugar, salt, and the right amount of shiitake mushroom water just now to make a bowl of seasoning sauce. Add a little oil after heating the pan, add carrots and shiitake mushrooms and stir-fry;
7: Add spare shrimp and peas. At this time, pour in the Japanese tofu just fried, because it is fragile, it is best to turn the spoon upside down, rather than stir-frying, if the final soup is more, to put a little water starch, the soup is slightly viscous after it can be.
Cold mix of shredded potatoes
Ingredients: Potatoes, chili noodles, white sesame seeds, minced garlic, chili peppers, salt, chicken essence, sugar, soy sauce, sesame oil
Directions: 1: Shred potatoes to make excess starch.
2) Add salt and cooking oil to a pot, blanch the shredded potatoes and bean sprouts in water for about 1 minute, remove and let cool.
3) Add chili noodles, white sesame seeds, minced garlic, chili pepper shreds and heat oil, then add salt, chicken essence, sugar, soy sauce and sesame oil.
4: Finally add the coriander delicious ready.
Broccoli vegetables
Directions: 1 Soak the broccoli in lightly salted water, then boil the water, and add a little oil and salt, blanch the broccoli flowers for 2 minutes, then remove the cool boiling water.
2 carrots cut into granules Prepare corn kernels Pepper cut into circles.
3 Sit in a pot and boil water, put the carrot grains, corn kernels and broccoli stems over the water for 2 minutes, remove and dry.
4 Sit in the pot and fry the oil, carrot kernels, corn kernels, broccoli stems, add salt, MSG and stir-fry for 3 minutes, 5 green and red pepper rings, stir-fry for 1 minute, start the pot.
6 Surround the broccoli, drizzle the broccoli juice on the broccoli, and put the sautéed vegetables in the center of the dish.
Tofu pork balls
Ingredients: 260 g of pork, 250 g of tofu, 1 tbsp salt, 1 tbsp of chicken powder seasoning, 1 stick of chives, 1 piece of ginger, 1 tbsp of extremely fresh flavor, 1 tbsp of pepper, 3 tbsp of starch, 1 x egg white, 1 tbsp of ginger powder, 2 tbsp of cooking wine, oil to taste.
1: Wash the fresh, half-fat, half-lean pork and set aside.
2: Peel and wash the ginger.
3: Blanch the tofu first
4: Add ginger and mince the pork. Add egg whites, ginger powder, flavorful, salt, cooking wine and other seasonings
5: Lay the tofu flat on the cutting board, cut into large pieces, put the knife flat on the tofu, press the knife surface with the palm of your hand, and crush the tofu. Then chop and squeeze the tofu around with gauze to squeeze out the water.
6: Mix the marinated pork and tofu, put a little shallot in a bowl and stir in one direction with chopsticks until it is very sticky.
7. Take the filling and form a round ball of equal size by hand.
8, pour oil into the pot, squeeze the balls one by one along the edge of the pot into the pan and fry; in the balls slightly formed, with a colander to push, so that they are evenly heated, the color is more uniform, the color is golden fished out of the oil control plate can be.
Dried pot bacon tea tree mushrooms
Ingredients: 300g tea tree mushrooms, 2 green peppers, 1 small piece of bacon, 4 slices of ginger, peppercorns, 1 garlic, 5g tempeh, 3 dried chili peppers, cooking oil, salt, chicken essence, 1 tsp of dark soy sauce, 1 tsp of sugar;
1. After washing the tea tree mushrooms, cut the waist and cut a knife. Make the length one-half of the previous one;
2. Cut the ginger into strips and mince the garlic and set aside. The tempeh is also chopped into minced pieces. Cut the dried chili pepper into small pieces; slice the bacon and shred the green pepper and set aside;
3. After the pot is heated, pour the oil. When the oil is 70% hot, add ginger and garlic, tempeh peppercorns and dried chili peppers in turn. Stir-fry;
4. Pour in the sliced bacon, turn the heat to medium and let the fat part of the bacon burst the oil. (This is done in the same way as braised pork, in the same way);
5. Turn the heat to high, pour in the tea tree mushrooms, put a spoonful of dark soy sauce and a spoonful of sugar. Double-flip and add a little salt;
6. Sauté for about 2 minutes, add the chopped green peppercorns, and then add the appropriate amount of chicken essence. Stir-fry for a minute.
Honey sauce tangerine skin chicken wings
Ingredients: 8 chicken wings, oil, salt, 1 handful of green beans, 1 slice of tangerine peel, a little rock sugar, a little goji berries, a suitable amount of ginger, 3 dried red peppers, an appropriate amount of cooking wine, a little peppercorns
1: Wash the chicken wings, add salt, cooking wine and peppercorns and marinate for half an hour.
2: Blanch green beans, shredded ginger, chopped green onion, shredded tangerine peel, and cut chili pepper into small pieces.
3: Put a little oil in the pan, dry the chicken wings and fry them until golden brown on both sides.
4: Leave oil in the pot and sauté the shallots, ginger and chili peppers until fragrant.
5: Add chicken wings, then add a small half bowl of water, add rock sugar and tangerine peel and cover and cook for about 5 minutes.
6: Add green beans and goji berries and cook them for a while, then stir-fry well
Spiced striped fish
Ingredients: 400 grams of fish, 5 garlic, 4 slices of ginger, 2 star anise, 8 peppercorns, 2 fragrant leaves, 2 green onions, 1 tsp salt, 2 tbsp cooking wine, 20 g light soy sauce, 5 g dark soy sauce, 20 g rock sugar, 20 g aged vinegar, a small amount of allspice powder
1: Engrave a flower knife on both sides of the fish strip for flavor, use 1 tsp of salt and marinate the fish for 10 minutes
2: Heat a wok, add oil to the fragrant leaves, star anise, ginger, garlic, peppercorns and stir-fry over low heat to bring out the aroma, add the striped fish, fry over low heat until the surface is golden brown, turn over and fry the other side until both sides become golden brown
3: Add hot boiling water, 1/2 of the amount of water to fish, add cooking wine, soy sauce, soy sauce, rock sugar, aged vinegar
4: After bringing to a boil on high heat, cover and simmer for 20 minutes, turn the fish over once in 10 minutes
5: Pinch out the spices inside and cook over high heat until the soup is thick
Pan-fried loofah
Recipe 1: 1 loofah, shave off the outer skin and cut into segments of suitable length for later.
2: Remove the appropriate amount of lard from the pan, melt it open and then add the loofah to flatten it, turn the pot, and turn the loofah over several times to fry it soft. Sauté until soft and pour into a bowl and set aside.
3: Add lard to the pot, add ginger slices and chopped chili peppers and stir-fry until fragrant.
4: Stir-fry the loofah, add the appropriate amount of broth and freshwater shrimp skin, stir-fry evenly.
5: Add the right amount of salt and sugar, pour in the right amount of corn starch water, stir-fry evenly, delicious and ready.
Scrambled eggs with pickled sauce
Ingredients: 3 eggs, 20g green onion, 20g red pepper, 20g green chili pepper, 30g soybean paste, 10ml light soy sauce, 5g sugar, water starch to taste
Method 1: First wash the green and red peppers, cut them into diamond-shaped slices, cut the green onion into segments, and put them in a bowl for later.
2: Beat the eggs into a bowl and stir well with chopsticks.
3: Add cooking oil to the pot, fry the oil until 60% heat on high heat, turn to medium heat and stir in the eggs, stir evenly, fry them evenly, fry them and put them on the plate for later.
4: Add the bottom oil to the pot, add soybean paste over low heat, stir-fry evenly, add a little water and bring to a boil over high heat.
5: Add the chopped green and red peppers, 5g sugar, 10 ml soy sauce and bring to a boil over high heat.
6: After the sauce in the pot is boiled, add the scrambled eggs and stir-fry evenly over high heat.
7: After wrapping the eggs in the pot with sauce, add a little water starch, put the green onion into the pot, stir-fry for a while, and then put it on the plate
Salt baked crab
3 crabs, 2000g of salt, 4 slices of ginger, 100g of flower carving wine
Recipe 1: Prepare a packet of salt
2. Clean the crabs, add flower carving wine and ginger slices and marinate for 10 minutes
3. Sauté the salt in a dry pot over high heat
4. After putting the crab on
5. Cover with salt and simmer for another 5 minutes
6. Turn the crab over, cover with salt and simmer for 5 hours
7. After turning on the stove to the minimum heat, cover the pot and simmer for 8 minutes
Tips
1. Crabs are best killed before baking, or drunk with alcohol, so as not to lose their feet when baking.
2. The time of baking can be determined according to the size of the crab
Tonkatsu
Ingredients: Pork chops, egg whites, salt, white pepper, black pepper, lemon juice, breadcrumbs
1: Pat the pork chops loose with the back of a knife, sprinkle a layer of fine salt, a layer of white pepper, a layer of black pepper on both sides, and drizzle with a few drops of lemon juice.
2: Add an egg white, wrap all the large rows, cover with plastic wrap and refrigerate for 1 hour
3: Remove the large row from the refrigerator and pat the breadcrumbs on both sides of the large row.
4: Heat the pan, pour the salad oil, and heat the oil to 50% heat.
5: Fry in large steaks until golden brown on both sides.
Red oil louver
Method 1. Wash and cut the fresh beef blinds into thin strips and put them on a plate for later.
2. Cut the garlic into small pieces, cut the parsley and chives into small pieces.
3. Put 300 grams of water in the pot, bring to a boil on high heat, put the cut beef blinds under the boiling water, quickly pour into a colander to control the water and set aside.
4. Heat the oil in a pot for about 20 grams, heat it on high heat, take a bowl, put the chili noodles into the bowl, and mix it with cool oil to prevent the chili noodles from becoming mushy. Heat the hot oil in a pan to make red oil.
5. Take a clean bowl and add garlic juice, add salt, monosodium glutamate, sugar, rice vinegar, pepper oil, sesame oil, red oil, old dry tempeh, mix well into red oil juice.
6. Put the blanched water lilies into the dish, drizzle on the top with the mixed red oil juice and sprinkle with coriander segments.
A pork crab casserole
Ingredients: 1 meat crab (weighs about 700 grams), 6 alpine baby cabbage, 10 salty meat balls, 50 grams of crab yellow.
Seasoning: 1 kg of salad oil, 2 kg of clear chicken broth, salt and corn starch.
Production: 1. Meat crab slaughtered and clean, the crab body is chopped into 8 pieces of uniform size (crab claws should be patted loose) pat corn starch, fried in 70% hot oil pan until it changes color, fished out of the control oil; crab shell is also over oil.
2. Baby cabbage grows one by four, wash and blanch.
3. Take a sand pot, put the baby cabbage into the bottom of the mat, put in the meat balls and crab pieces (the crab body is arranged in a circle, cover the crab lid) and pour in the chicken soup, simmer for 10 to 15 minutes, season with salt, and finally garnish the crab yellow on the meat balls, and serve from the fire.
Salty meat balls: take 1.5 kg of pork belly, 500 grams of minced river shrimp, 250 grams of minced silver carp mix evenly, first add ingredient A (10 grams of salt, 20 grams of flower carving wine, monosodium glutamate, ginger, chopped onion 5 grams each, 5 egg whites, 30 grams of wet starch) Mix evenly, then add 2 grams of garlic powder to mix, squeeze into balls weighing about 120 grams, stuff 5 grams of fried salted egg yolks in the middle of the balls (stir-fried with butter) into warm water of 60 ° C -70 ° C, heat over medium heat until the balls are ripe, and fish out.
Leek seafood baked egg
Ingredients: 60 grams of minced leeks, 5 shrimp and 5 eggs each, 8 clams.
Seasoning: 5 g salt, 2 g white pepper, 2 g chicken powder.
Preparation: 1. Put the egg into a bowl, add the minced leeks, shrimp and washed clams and season.
2. Put the adjusted egg liquid and the container that can be heated together on the table, in front of the guest, pour the egg liquid into the pot, cover the lid, heat on high heat for 2.5 minutes, then heat on low heat for 0.5 minutes, and finally turn off the heat and simmer for 1-2 minutes, remove the lid and eat.
Iron stick yam baked abalone
Ingredients: 500 grams of yam with iron sticks, 6 live abalone, 1 g of mint.
Seasoning: 1 kg of bone broth, 100 g of Gangshun abalone juice, 5 g of dark soy sauce, 10 g of sugar, 15 g of Yaozhu juice.
Production: 1. Put the live abalone in warm water and heat it to a fixed shape, fish it out to take the meat, and length everything for two.
2. Wash and peel the yam, cut into long sections of 4 cm-5 cm, blanch the water into a sand pot, pour all the spices, bring to a boil on high heat, reduce the heat to about 1 hour, put in the abalone meat, continue to simmer for 10 minutes, turn off the heat and put it into a sand pot that is heated in advance, garnish with mint.