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" > [radish ball soup].</h1>
Ingredients: 1 green-skinned radish, 1 chicken breast, 1 green onion, 1 ginger, 1 egg, 1 tsp cooking wine, soy sauce, salt, pepper, dry starch.
Directions: 1: Wash and cut the chicken breast into small pieces, cut the green onion into small pieces, cut the ginger into small pieces and put it into the meat grinder.
2: Whisk into a delicate puree, pound in an egg, add 1 small spoonful of cooking wine, soy sauce, a little salt, pepper, dry starch, whisk the puree in one direction and become viscous.
3: Remove the outer skin of the radish and use a wire wiper to rub out the fine points of the radish shreds.
4: Boil an appropriate amount of water in the pot, boil the water until slightly open, use a spoon to form the shape of a ball, and put it into the pot.
5: After all the balls are added, cook on medium heat for 2 minutes, beat off the foam and cook until all the balls float up.
6: Add the prepared shredded radish, continue to cook for about five minutes, the radish shredded radish is boiled, add a little salt, pepper to taste.
<h1 class="pgc-h-decimal" data-index="02" > water chestnut balls</h1>
Ingredients: 400 grams of minced pork 200 grams of water chestnut; 300 ml of oil Rice wine 15 ml salt 4 grams of light soy sauce 20 ml egg white 20 g shallots 5 grams of water starch 2 tablespoons of sugar A little dark soy sauce 10 ml;
method:
1. Prepare the minced pork and water chestnut; add salt, rice wine, egg white, soy sauce in a clockwise direction to stir until it is sticky, wash and peel the water chestnut; then chop the water chestnut into fine minced and mix with minced pork;
2. Mix and stir well, then repeatedly scoop up and beat into the bowl until it is sticky; prepare the green onion and water starch; pour oil into the hot pot; make a uniform ball at 6 minutes of oil temperature and fry it;
3. Wait for the bottom of the balls to change color and gently shake the pot so that the balls are heated evenly; fry until they are cooked thoroughly, and then control the oil and fish them;
4. Pour out all the oil, and then put the balls back to the pot; add soy sauce and soy sauce and stir-fry evenly and pour in water; add a little sugar to taste after cooking for a while; add water starch to the sauce and turn off the heat; put it into a bowl and sprinkle with green onions;
<h1 class="pgc-h-decimal" data-index="03" > Fengdu spicy chicken</h1>
Ingredients: 400 grams of chicken, 20 grams of shallots.
Seasoning: Ingredient A (hand-kneaded dried chili pepper 15 grams, green pepper noodles 8 grams, salt 3 grams, special soy sauce 10 grams, monosodium glutamate, sesame paste, spicy fresh sauce, sugar 6 grams each, vinegar, peanut butter 5 grams each, garlic, ginger water 6 grams, red oil 30 grams), ingredient B (ginger 10 grams, green onion, garlic 8 grams each, cooking wine 40 grams, yellow gardenia 15 grams).
make:
1. Slaughter and wash the native chickens for later use;
2: Cut the shallots into strips and pad into the bottom of the dish, boil water in the pot, add ingredient B, boil for 5 minutes, put the chicken in the pot, cook for 5 minutes on low heat, then soak for 10 minutes from the heat, change the knife after cooling, and put it into the plate with the onion shredded.
3, the A ingredient is evenly adjusted, drizzled on the chicken can be.
Tips:
1, chicken selection of about 8 months, 1500 grams of native chicken is the best.
2, when cooking chicken, the fire is not easy to be too large, keep the water in the pot slightly open, otherwise the chicken is not tender.
3, after the chicken is boiled, it should be soaked in the original soup, so that the meat inside and outside is as tender as the outside.
4, spicy chicken using Cantonese cuisine soaking fire bureau technique, highlighting the chicken tendons and tenderness, and then with a compound sauce, so that its taste has been improved. Spicy and fragrant, hemp with charm is the characteristic of this dish, which is the success of the improvement. It should be noted that because it is a native chicken, the chicken is too large and the meat will emit firewood, affecting its taste, and it is better to choose a chicken of about 1 kg. In addition, care should also be taken to thoroughly pull out the blood water before cooking and soak it in clean water or light salt water. The water to boil the chicken must not pass through the chicken to ensure that the chicken absorbs enough flavor when it is soaked.
<h1 class="pgc-h-decimal" data-index="04" > braised claws</h1>
Ingredients: 500 grams of chicken claws, a little ginger, cooking wine, rock sugar, water, soy sauce, spices;
method
1. Spice combination: fragrant leaves, star anise, cinnamon, peppercorns, chicken claws soaked in water and washed, cut off nails Oh.
2. Put an appropriate amount of water into the pot, put the claws into the pot, blanch the water, and wash the blanched claws with water and drain the water for later.
3. Pour the claws into the pot, add spices, rock sugar, salt, soy sauce, ginger, boil and then turn to medium heat and continue to cook for 30 minutes, collect the juice on high heat.
<h1 class="pgc-h-decimal" data-index="05" > private chicken with dried pepper</h1>
Fees:
Fresh rooster about 750g of ginger 1 sprout + 3, 4 slices of green onion, 1 stick of pepper, a little peppercorn grains (green and red) 1 handful of garlic half a millet spicy 3
1 coriander with chives 1 sprig of salt, 2g of vinegar, a little red oil, 10g of sesame oil, a little crispy sesame seeds
Fresh rooster meat carefully scrubbed clean, cold water under the pot, put in ginger slices, green onion, pepper, cover, bring to a boil on high heat, turn to medium-low heat and cook for about 15 minutes, turn off the heat, simmer for 10 minutes;
The cooked chicken is fished out to rinse off the surface foam and oil slick, put on the ice pack, covered with the ice pack and drained to cool down;
Grab a handful of peppercorns, carefully pick the black seeds, and use a blender to beat them into powder;
Appropriate amount of ginger garlic millet spicy minced, chives cut into flowers, coriander cut into sections;
Cool the chicken until the skin is crispy and tight, chop it into small pieces and put it into a mixing pot;
Add ginger garlic millet spicy crushed and peppercorn powder;
Mix in salt, sugar, a little vinegar, an appropriate amount of red oil, a little sesame oil, and crispy sesame seeds, and let it sit for more than ten or twenty minutes to taste;
Flavored chicken nuggets sprinkled with chives and mix well;
Sprinkle the parsley on the plate.
<h1 class="pgc-h-decimal" data-index="06" > stir-fried bacon with vegetables</h1>
Ingredients: 50g of Cantonese bacon, 100g of dutch beans, 30g of carrots, 5g of dried fungus, appropriate amount of oil, appropriate amount of salt, 20g of garlic
1, black fungus in advance with water to soak hair, about 2 to 3 hours can be soaked, summer time is shorter;
2. Remove the two ends of the hollandaise beans and tear off the thick tendons on both sides;
3, the Dutch beans are divided into two, delicate and short can not be divided;
4, peel the carrot and cut into thin slices, and then cut into a diamond shape as shown in the picture;
5、 Cut the bacon into thin slices;
6: Put a little oil in the pot, add bacon and sauté the oil;
7、 Add garlic and carrots;
8: Pour in the black fungus and hollandaise beans, sprinkle with salt and stir-fry for a while
<h1 class="pgc-h-decimal" data-index="07" > diced lamb with shiitake mushrooms</h1>
Ingredients: dried shiitake mushrooms, lamb, vegetable oil, salt, ginger, green and red pepper, starch, flavor fresh, sesame oil, white pepper, chicken essence
Directions: 1, soak the dried shiitake mushrooms in hot water for more than 2 hours, remove the stems, wash and dice several times.
2: Diced lamb, mix well with flavor fresh, pepper and starch, then add sesame oil and mix well for about 3-5 minutes, wash and dice the green and red, and chop the ginger.
3: Heat the pan with cold oil, heat the oil for 70% of the lamb and stir-fry and change color.
4, heat the pan again, heat the oil 80%, stir-fry the minced ginger to make the aroma, add the mushrooms to stir-fry the aroma, add green and red peppers, salt and stir-fry to make the spicy taste.
5, add lamb diced and stir-fry evenly, add the flavor is very fresh, chicken essence stir-fry evenly.
<h1 class="pgc-h-decimal" data-index="08" > stir-fried beef with cucumber</h1>
Ingredients: Beef, cucumber, ginger, garlic, chili, salt, cooking wine, soy sauce, soy sauce, soy sauce
method:
1: Cut the beef into strips, marinate it for half an hour with cooking wine, soy sauce, soy sauce and salt for half an hour.
2: Shred cucumber, shredded chili pepper, shredded ginger, diced garlic.
3: Pour oil into the pan, heat it, add ginger and stir-fry until fragrant, then add chili pepper and stir-fry for a while.
4: Put the shredded beef into the pot, stir-fry quickly, stir-fry, stir-fry evenly.
5: Stir-fry for a while to change color, immediately pour in the cucumber shreds, then add garlic leaves, add a little flavor of extremely fresh (soy sauce) seasoning, you can get out of the pot.
<h1 class="pgc-h-decimal" data-index="09" > squeezed vegetable shreds</h1>
Ingredients: 200 grams of squeezed vegetables, 108 grams of lean meat, 2 cloves of garlic, 3 slices of ginger, 2 green and red peppers, 1/2 green onion, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, vegetable oil to taste.
1, squeeze the vegetables into strips, put into the warm water basin and scratch repeatedly, remove the salty taste, wash and control the water and set aside (the best way to remove the salty taste is to repeatedly grasp).
2: Cut the meat into strips, shredded green and red peppers, shredded garlic, shredded green onion and ginger. Put the shredded meat into a bowl, add soy sauce, cooking wine, ginger shredded and mix well for a few minutes (taste and tender).
3: Heat the oil in a hot pan and simmer the garlic on low heat to bring out the aroma. Pour in the marinated shredded meat and fry until the shredded meat turns white, and pour the shredded meat and oil into a bowl and set aside.
4, put in the squeezed vegetable shreds, low heat dry to remove water (so that the finished product does not collapse). Pour in the shredded meat and oil and sauté.
5: When the vegetables are oily, add green and red pepper shreds and green onion shreds and stir-fry over high heat. Green and red pepper shreds green immediately turn off the heat and get out of the pot.
<h1 class="pgc-h-decimal" data-index="10" > spicy fish nuggets</h1>
Ingredients: Watercress hot sauce, live fish (silver carp), garlic cloves, green onion and ginger, soy sauce, soy sauce, soy sauce, salt, cooking wine, sugar, white pepper, coriander
1: Peel the garlic cloves, slice the ginger and cut the green onion into green onions. Cut the fish into pieces, put a little salt, catch and marinate for a short time.
2: Put an appropriate amount of oil in the pan, sauté ginger slices, fish pieces, fry well on one side, turn over, and fry on both sides until browned. Raw soy sauce in the right amount, a little old smoking is good, cooking wine can be more, put garlic cloves.
3, shake the pot just fine, let the soup evenly to the fish pieces, do not stir-fry the lid on the lid of the pot and simmer for 5 minutes, open the lid of the pot and put the appropriate amount of hot sauce, a little bit of sugar to enhance the taste.
4: Spread the hot sauce as evenly as possible to the fish cubes, cover the pot and simmer for 2-3 minutes to taste.
<h1 class="pgc-h-decimal" data-index="11" > lemon crispy meat</h1>
Ingredients: 300 g pork tenderloin, 1 egg, 3 g pepper, 1 lemon, 3 tbsp tomato paste, 30 g starch, 3 tbsp sugar, 5 g salt, 1 scoop of dark soy sauce, oil to taste
1, material preparation, pork tenderloin or plum blossom meat cut into pieces, not too thick on the line.
Half of the lemon is squeezed out of the lemon juice, and the other half is plated or used as you like
Add a small bowl of water starch and set aside.
2, add salt to the meat, a large spoonful of sugar, a spoonful of cooking wine, two little water, an appropriate amount of pepper, grasp well and marinate for a while.
3. Beat an egg and stir well.
4, add starch in parts, the amount of starch should be stirred well, and then you can't see the egg liquid slurry wrapped on the meat.
5, medium fire oil, oil temperature of about 50% hot, just poke a chopstick inside the bubbling can be fried meat.
6, put the meat down and use things to scatter and pull away, do not let them stick together.
7. Fry until golden brown and set aside.
8, Heat the pan with oil, add a small bowl of water starch, three tablespoons of tomato sauce (about 30 grams), two spoonfuls of granulated sugar, a spoonful of dark soy sauce, and half a lemon lemon juice, cook until the soup is viscous under the fried meat.
9. Stir-fry evenly to start.
10. Cut the other half lemon in half and slice it on the plate and start the plate
<h1 class="pgc-h-decimal" data-index="12" > yuanbao red crisp hand</h1>
Ingredients: 2 quail eggs with pig's trotters, 3 green onions and ginger, 3 large ingredients, 2 fragrant leaves, 1 piece of cinnamon, 2 grams of cumin, 20 ml of cooking wine, 25 ml of soy sauce, 5 g of brown sugar, 3 g of sugar, 20 ml of curd milk, appropriate amount of salt, appropriate amount of water starch
1. Chop small pieces of pig's trotters and soak in cold water for 15 minutes.
2. Boil the quail eggs in cold water and peel and set aside.
3. Prepare all the seasonings.
4. Boil the water in the pot and blanch the pig's trotters, then wash the pig's trotters to remove stray hairs.
5. In a wok, pour oil into brown sugar and sugar.
6. Sauté over medium-low heat until the sugar turns brown.
7. Stir-fry in the pig's trotters.
8. Add green onion and ginger, large ingredients, fragrant leaves, cinnamon, and cumin and sauté until fragrant.
9. Sauté until the trotters are slightly colored.
10. Cook the cooking wine to taste the aroma.
11. Add the June braised soy sauce.
12. Continue to sauté until the trotters are colored.
13. Add an appropriate amount of water and curd milk.
14. Bring to a boil over high heat.
15. Pour into a casserole dish.
16. Bring to a boil over high heat and simmer for 40 minutes.
17. Add the quail eggs and simmer for 20 minutes.
18. Add salt to season on high heat.
19. Drizzle with an appropriate amount of water starch.
20. Thicken the broth and turn off the heat.
<h1 class="pgc-h-decimal" data-index="13" > stir-fried pork liver</h1>
ingredient:
Pork liver, red pepper, garlic moss, green onion, ginger and garlic, cooking wine, salt, monosodium glutamate, soy sauce
1: Wash and slice the pork liver, then marinate it with cooking wine, soy sauce and salt; cut red pepper into pieces; cut into garlic mosses.
2: Put oil in the pot, add green onion, ginger and garlic to stir-fry until the oil is hot, then add the marinated pork liver and stir-fry.
3: After frying until it changes color, paddle the pork liver to the other side of the pot, add garlic moss to continue frying, wait until the garlic moss is soft and then add red pepper to stir-fry together. Add the right amount of salt, monosodium glutamate and light sauce and stir-fry well.
<h1 class="pgc-h-decimal" data-index="14" > fresh lotus chips in tomato juice</h1>
Ingredients: 200g fresh root, 80g tomatoes, ginger, green onion, 1 spoonful of cooking oil, salt
1. Prepare lotus root, tomatoes, ginger and chives.
2. Peel, wash and slice the fresh lotus root; wash the tomatoes, cut the orange cloves, peel them; finely chop the ginger; and cut the green onion into small pieces.
3. Heat the pot, add a teaspoon of oil, sauté the minced ginger, pour in the tomatoes and stir-fry until pureed.
4. Pour in the lotus slices, light a little water, and use the spatula to grind the lotus slices out of the pulp.
5. The soup is thick, add salt and pepper and stir-fry evenly; seasoning can be placed on the plate
<h1 class="pgc-h-decimal" data-index="15" > spicy fried chicken hearts</h1>
Ingredients: 30 chicken hearts, 1 green pepper, carrot, cumin, 2 dried chili peppers, garlic spicy sauce, white sesame seeds, green onion, four slices of ginger, garlic, soy sauce, salt, cooking wine, soy sauce, sugar, thirteen spices or pepper noodles;
1, a pound of chicken heart, blanched water, cool underwater pot, boiling water for about a minute to fish out;
2, washed chicken heart excision of the heart tube part, degrease, de-membrane (individual chicken heart has a layer of membrane) from the middle of the cut, good into the taste
3, wash again, with an appropriate amount of cooking wine, thirteen spices, salted for 10 minutes;
4, the accessories are prepared, (pictured) pepper cut hob slices, carrot slices, green onion ginger garlic cut well;
5, hot pot cold oil, add red pepper, cumin;
6、 Add garlic sauce and stir-fry until fragrant, onion, ginger, garlic, carrots;
7、 Sugar, soy sauce, a little soy sauce; add chicken hearts; add chili peppers, white sesame seeds; stir-fry and plate;
<h1 class="pgc-h-decimal" data-index="16" > shiitake mushroom roasted tofu</h1>
Ingredients: 1 piece of northern tofu, 250 grams of shiitake mushrooms, 2 peppers, oil and salt, 1 tablespoon of oyster sauce, 1 green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, water starch to taste
1. Shiitake mushrooms cut off the umbrella handle, washed clean, shiitake mushroom umbrella cover has folds, first soak, and then wash, you can wash clean
2. Set aside the shiitake mushrooms in two pieces, cut the tofu into small pieces and the peppers into rings
3. Heat the pot with oil, fry the tofu cubes, fry the tofu cubes until golden brown, float up, fish out the oil control and set aside
4. Pour out the oil in the pot, leave a little bottom oil, add the green onion, ginger, garlic slices and stir-fry, add the shiitake mushroom slices and stir-fry, stir-fry the shiitake mushrooms to make them fragrant, slightly soft
5. Add the fried tofu cubes, pour in half a bowl of water, then add soy sauce, bring to a boil, heat the heat to taste, and when a little soup is cooked, add the pepper ring and stir-fry evenly
6. Add oyster sauce, a little salt, pour in the right amount of water starch, stir-fry evenly over high heat, until the soup becomes viscous, wrap it around the ingredients, turn off the heat, and put it on the plate
<h1 class="pgc-h-decimal" data-index="17" > Cordyceps stew</h1>
Ingredients: 3000 g of rooster, 10 g of cordyceps, 15 g of ginger, 15 g of green onion, 8 g of salt.
Procedure steps:
1, slaughter the rooster, remove the hair and internal organs, wash and put it into the pot;
2: Add Cordyceps sinensis, ginger slices, green onion, salt to an appropriate amount, add an appropriate amount of water, cook over low heat, and when the chicken is cooked, it can be eaten.
<h1 class="pgc-h-decimal" data-index="18" > tofu</h1>
Ingredients: tender tofu, baking powder, sugar, cooking oil, flour, corn starch.
Directions: 1. Cut the tender tofu into cubes.
2. Four small spoons of flour, two small spoons of corn starch, one small spoon of baking powder plus an appropriate amount of water to adjust the paste, and finally add a little cooking oil in the paste, stir well.
3. Hang the tofu paste, dip a little corn starch, fry in hot oil until golden brown.
4. Water, sugar, slowly heated, slowly stirred, the sugar water in the pot melts, from large bubbles to small bubbles, the color is slightly yellow, just pour into the tofu pan, so that the tofu evenly dipped in syrup can be plated.
<h1 class="pgc-h-decimal" data-index="19" > cold powder crucian carp</h1>
1: First slaughter the crucian carp to clean up, then marinate with salt, cooking wine, ginger slices and green onions, and put it into a flat dish smeared with lard (or padded with lard oil), then steam for 8 minutes on high heat until cooked, plate and keep warm.
2: Cut the cold white powder into 1.5 cm square pieces with a knife, put it in a pot of cold water and bring it to a boil over high heat.
3: Drain the basin and add the minced tempeh, minced sprouts and garlic paste.
4: Mix salt, soy sauce, sugar, monosodium glutamate, pepper noodles, sesame oil, pepper oil and red oil chili pepper to form a spicy flavor, sprinkle with celery flowers and green onion and mix well.
5: Then pour over the cooked crucian carp on a plate and serve.
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