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!
Homemade fries
1. Wash the potatoes and cut them into chopstick thicknesses
2. Wrap the potatoes with starch.
3. Put the right amount of oil in the pot, after heating, add the potatoes.
4. After frying, fish out the potatoes.
5. Sprinkle with salt.
Dried sautéed apricot abalone mushrooms
1. Wash the apricot abalone mushrooms and tear them into silk
2. Boil the pot with hot water, put the abalone mushroom silk blanched water, fish out the cool water to cool it, and remove the extruded water for later
3. Cut the chili pepper into rings, cut the green onion and ginger into strips
4. Heat the wok to oil, put the shredded mushrooms into high heat and stir-fry, stir-fry the shredded mushrooms and make them dry and slightly browned. Serve for later
5. Pour a little oil into another wok, add the dried chili peppers and stir-fry to bring out the aroma, then add the green onion and ginger shreds
6. Stir-fry the shredded mushrooms evenly, add salt, pepper, chicken essence, sesame seeds and stir-fry evenly
Dried celery stir-fried shredded meat
Ingredients: dried incense, 2 celery, lean meat, 2 chili peppers, 2 garlic, ginger shredded, soy sauce, cooking wine, salt, chicken essence;
method
1. First cut the dried incense into strips, cut the garlic into minced meat, prepare the ginger shreds, chili peppers, slice the lean meat, put the cooking wine, salt, soy sauce, corn starch and marinate for 10 minutes;
2. Cut the celery into small pieces, and some chicken fat was added that day;
3. Heat the oil in the pot, pour in the lean meat and stir-fry, then add minced garlic, ginger shredded, chili pepper, and fry out the aroma;
4. Then add dried, sauté the celery, add a little salt according to personal taste, add a little boiling water to cover the pot and simmer for two minutes;
5. Put some chicken essence and a little soy sauce to taste, you can start cooking;
Dry pot spicy beer chicken
Ingredients: 1/2 chicken, 150ml beer, 1 star anise, 2g cumin, 2 green and red peppers, 1 small piece of ginger, 5 cloves of garlic;
15 ml of light soy sauce; salt; a pinch of chicken essence;
method:
1: Wash and cut the chicken into small pieces, marinate with salt, 30 ml of beer, soy sauce and ginger slices for a while; green and red peppers are cut into sections, sliced ginger, and beaten with garlic;
2: Pour a little oil into the pot, add ginger slices, garlic, star anise, cumin and simmer, add chicken nuggets and stir-fry to change color, add soy sauce and salt and stir-fry evenly.
3: Add the remaining beer, cover the pot and simmer over medium-low heat for 5 minutes;
4: Finally, add the green and red pepper segments and stir-fry for a while, then add the chicken essence and stir-fry well.
Minced shiitake mushrooms and tofu
Directions: 1. Prepare the required materials.
2. Soak the shiitake mushrooms in salt water for 10 minutes and wash and set aside.
3. Mince the meat of the front leg into minced meat and marinate with oil, salt, soy sauce and tapioca flour for 15 minutes. Cut shiitake mushrooms into small pieces, tofu into small cubes, garlic sprouts into cubes, millet pepper into cubes, garlic into minced garlic.
4. Fry the tofu in a frying pan until golden brown.
5. Set aside.
6. Stir-fry the garlic seedlings and millet peppers in a wok and add a little salt.
7. Set aside.
8. Stir-fry the minced garlic in a hot pan with cold oil, add the meat foam and fry until it changes color.
9. Add shiitake mushrooms and sauté for 2 minutes.
10. Add 1 bowl of water and bring to a boil.
11. Add tofu, add salt, soy sauce and simmer over low heat for 5 minutes.
Lantern eggplant
Ingredients: 1 eggplant, 1 large tomato, 4 cherry tomatoes, 2 spoonfuls of white sugar, 20ml of tomato paste, 3 cloves of garlic, 1 spoonful of salt, oil, water
Method: 1, eggplant cut in half, cut 2-3mm thin slices horizontally, pay attention not to cut, 6 pieces for a group, cut the lantern eggplant in turn
2. Cut well and set aside
3: Cut the tomatoes into cubes
4: Put the diced tomatoes into the eggplant cloves and finish the lantern eggplant in turn
5: Steam in a steamer on high heat for 10 minutes
6: Put a little oil in the preheated wok, stir-fry the garlic until fragrant, add salt, sugar and tomato sauce and stir well, add a little water and boil
7, the mixed juice can be drizzled on the eggplant, cherry tomato cut in half and placed on the cherry tomato, you can
Braised bream
Method: 1. Kill the bream, scale it and remove the internal organs, wash it well and draw three ways on each side, and apply a small amount of salt to the body of the water-controlled fish
2. Cut the ginger garlic pepper and set aside
3. Adjust oyster sauce, sugar, soy sauce, soy sauce and vinegar and set aside
4. Spread the starch on both sides of the fish
5. Add cooking oil to the pan, fry the fish on each side for 2 minutes, and remove!
6. Pour in the prepared ginger garlic pepper, green pepper to half, leave half
7. Add the fried fish and the prepared soup, boil and add water to the fish, cook for 2 minutes, add the fish, add the remaining green peppers, and collect the juice on high heat
Spicy roasted fat sausage
Ingredients: semi-cooked fatty sausage, fungus, pepper, carrot, Pixian bean paste, soy sauce, soy sauce, green onion, ginger and garlic, dried red pepper, cooking wine, sugar
1: Wash and tear the fungus into small pieces in advance, peel the carrots and cut them into small pieces, and cut the peppers into small pieces.
2, fat intestines I bought in the supermarket semi-cooked finished products, cut into small pieces.
3: Prepare chopped onion, ginger, garlic, dried red peppers, wet, cut into small pieces, pixian bean paste minced.
4: Heat the wok and add an appropriate amount of vegetable oil, add the shallots, ginger and garlic to fry until fragrant, and sauté the red oil with pixian bean paste and dried red pepper.
5: Sauté the fatty intestines and fungus for a while, add 1 tablespoon of light soy sauce, 1/2 tablespoon of old soy sauce and stir-fry evenly.
6: Add an appropriate amount of water, 1 tablespoon of cooking wine and cook for a few minutes on high heat.
7: When there is little soup left, add peppers and carrots, sauté until broken, add a little sugar to taste and turn off the heat
Cucumber rolls
1. Wash the cucumbers
2. Cut the cucumber into sections
3. Cut the cucumber thinly with a peeling knife
4. Fried sesame oil
5. Vinegar, chicken essence, salt, monosodium glutamate, garlic minced, pour into a container together and stir well
6. Roll the cucumber well
Casserole cabbage beans
1. Half a cabbage black fungus appropriate amount Soybean sprouts appropriate amount Octagonal three grains for later use
2. Sunflower oil appropriate amount of white tofu cut into cubes Cabbage cut into slightly wider strips for later
3. Set aside the fried tofu cubes
4. Tomatoes Carrots Garlic Ginger set aside
5. Set aside the boiled pork rib soup
6. Cut the parsley into small pieces and set aside
7. After the oil is hot, add the tomatoes and fry until the soup is thick and red, add carrot bean sprouts and cabbage and stir-fry for a while, add the white tofu blocks, black fungus and the appropriate amount of soy sauce and rib soup, stir-fry evenly for five minutes, then add the appropriate amount of oil tofu slices and garlic segments
8. Simmer for five minutes on high heat with an appropriate amount of chicken essence and coriander
9. Stir-fry evenly and turn off heat
Cucumber peanut rice
Ingredients: 200 g of peanut rice, 1 cucumber, salt, 1 tablespoon balsamic vinegar, 4 drops sesame oil, 1 coriander, 1 piece of garlic
1, peanut rice into the preheated pot, drop a few drops of cooking oil, turn on low heat and stir-fry, fry until slightly colored, turn off the heat and let cool,
2: Cut the cucumber into sections, tap each section with a knife and cut into two pieces
3: Add a little drip of vinegar to warm boiling water and add sesame oil to make a toping juice
4: Add the peanuts and rice to the coriander, garlic paste, crushed cucumber, salt and marinate for 2 minutes, then pour in the seasoning juice when eating
Potato stew with beans
1. First pick the beans, peel the potatoes and cut them into small pieces, wash them
2. Then prepare the shallots and ginger
3. Put the oil in the pot, pour in the green onion and ginger and sauté until fragrant
4. Pour in the beans first, add a little salt, the beans should not be flavored first add less salt
5. Add soy sauce, stir-fry and add an appropriate amount of water, change to medium heat and simmer
Bring fish and grilled cabbage
Ingredients required: 2 strips of fish, 5 leaves of cabbage, vegetable oil, green onion, ginger and garlic, 10 peppercorns, 2 large ingredients, 3 dried chili peppers, 1 tablespoon cooking wine, 1 tablespoon braised soy sauce, starch appropriate amount, 1/2 tablespoon sugar, 1 tablespoon rice vinegar, 5 grams of salt
Procedure steps:
1. Clean up the fish, cut into segments, and dip both sides evenly in a layer of starch. Slice the cabbage into slices. Heat the pan to 7-8% heat and fry the fish until golden brown on both sides, drain and set aside. Leave a little oil in the pot, add the green onion, ginger, garlic, peppercorns, and dried chili peppers until fragrant.
2. Add cabbage slices, stir-fry until cabbage is slightly soft, add boiling water, soy sauce, sugar, vinegar, cooking wine, salt, add fish segments, bring to a boil over high heat, change to medium-low heat, and cook until the cabbage is cooked to taste. Then change to high heat, drizzle with water starch, heat until the soup is viscous, and serve
Tempeh steamed wax fish
Directions: 1. After the fish is removed, it is naturally thawed first and soaked in lightly salted water for 20 minutes.
2. At this time, you can prepare the seasoning, rinse the tempeh and drain the water.
3. Heat the oil in the pan, when the oil smokes, pour it into the washed tempeh while it is hot.
4. After soaking the fish for 20 minutes, wash it, drain the water and put it on a plate.
5. Spread the ginger shreds evenly on the bottom of the plate and on the fish to play a fishy role.
Coke chicken feet
Ingredients: 500 g of chicken feet, 200 ml of cola, 5 slices of ginger, 1 slice of fragrant leaves, 1 star anise, 10 cloves of garlic, 300 ml of boiling water, 20 ml of light soy sauce, 15 ml of flower carving wine, 2 g of salt.
1. Cut off the nails of the chicken feet, wash them thoroughly, put them in cold water together with 2 slices of ginger, boil the chicken feet and turn off the heat, fish out and rinse the epidermis with warm water.
2. Heat the pot and put the oil, heat the oil, sauté the minced garlic ginger slices, put in the blanched chicken feet, pour in half a bottle of cola, add the fragrant leaves, star anise, soy sauce, flower carving wine, salt, water together in the pot and boil. Bring the lid open and turn the chicken feet evenly so that the sauce is evenly covered with chicken feet.
Incense popcorn nails
Ingredients: 500 grams of flower nails, appropriate amount of green onion, pepper, ginger slices, garlic
1. Wash the flower nails and set aside. Pour the right amount of cooking oil into the pot, turn on the heat, add garlic, chili pepper and ginger slices and sauté.
2: Add the flower nails and stir-fry, add the appropriate amount of rice wine and continue to stir-fry. When all the flower nails are opened, add the green onion and MSG and stir-fry well.
Shrimp cold vermicelli
Ingredients: 1 ball of vermicelli, shredded carrots, 20 white shrimp, soy sauce, rice vinegar, white pepper, fish sauce, powdered sugar, salt, cooking wine, sesame oil to taste
1. Wash the white shrimp meat and drain. Add 1 tsp salt, 2 tsp cooking wine and appropriate amount of white pepper and marinate for 15 minutes.
2. Add vermicelli to boiling water and cook for 1-2 minutes, then scoop up, soak in cold water for 10 minutes and drain.
3. Pour the shrimp and shredded carrots into boiling water and blanch, remove and drain.
4. Place the vermicelli, shredded carrots and shrimp in a bowl, pour in the appropriate amount of soy sauce, rice vinegar, white pepper, fish sauce, powdered sugar and sesame oil, mix well and serve.
Chicken stew with mushrooms
ingredient:
Todayo hazelnut mushrooms, 1 chicken, potato noodles (hold a handful), green onion, ginger, garlic, 2 star anise, soy sauce (soy sauce, soy sauce mixed with soy sauce), 2 spoonfuls of cooking wine, salt, a small amount of sugar, a small amount of coriander (optional).
1, hazelnut mushrooms to root foam hair for about 2 hours, change the water twice in the middle, stir in one direction to shake off the sediment debris, spare, do not squeeze the water by hand after the mushroom is soaked. Potato noodles can be soaked in water for about 1 hour, so that it is more cooked, more fire-saving, cooking time is also easier to master, unsprothed potato noodles to about 30 minutes to cook, soaked potato noodles can be cooked in about 10 minutes. Prepare the chicken, shallots, ginger and garlic, soy sauce (soy sauce mixed with soy sauce), salt, sugar, star anise.
2: Chop the chicken into chunks, cut the onion, ginger and garlic into large pieces. Heat oil, add green onion, ginger, garlic, star anise, preferably soybean oil. Add raw chicken and stir-fry until there is basically no excess water, and the chicken has a burnt flavor. Pour in the cooking wine and stir-fry. Pour in the soy sauce mixture and stir-fry with a dash of sugar.
3: Continue on high heat and fry until evenly colored. Pour hot water and try not to pour cold water, because cold water will make the chicken tight and taste bad. After the soup boils, adjust the small and medium-sized fire to stew chicken, the whole process depends on the breed of chicken, the northeast stupid chicken generally takes more than 1 hour to cook, the three yellow chicken can be cooked in 20 minutes, stew until the chicken is cooked thoroughly, and the soup flavor is strong.
4, after the chicken stewed, add the soaked hazelnut mushrooms, potato noodles, cover and stew for about 10 minutes, then open the lid and adjust the heat to simmer for about 10 minutes, according to their own taste and add the right amount of salt to taste, you can get out of the pot. Add an appropriate amount of coriander or green onion to your personal taste.
Cold mix sweet potato noodles
Ingredients: Sweet potato noodles (dried) 80g, 1 cucumber, 20g light soy sauce, 20g vinegar, 1g salt, 8g sugar, 60g cold boiled water, 1 large clove of garlic, spicy seeds in oil.
1: Soak the vermicelli in hot water, boil, remove and put it in cold water, about 10 cm long.
2: Cut the cucumbers and put the vermicelli together.
3: Crush the minced garlic, put it in a small bowl, add soy sauce + sugar + salt + vinegar + cold water and stir.
4: Put the sauce into the noodles and add chili oil and dishes according to your taste.
Slippery loin
Ingredients: pork tenderloin, cucumber, fungus, starch, cooking wine, ginger, salt, broth, sesame oil, soy sauce
1: Slice pork tenderloin, add cooking wine, ginger, salt, starch and marinate for 15 minutes
2: Cut the cucumber into diamond-shaped slices, wash and prepare the fungus.
3, the pork is slightly oiled, in order to make the meat slices not sticky, and then the pot is added, 60% hot, under the pork, pork 7 mature, fished out, the pot washed to prepare for stir-frying.
4: Pour oil into the pot, add ginger and stir-fry incense, add fungus, stir-fry for a while, add broth, a little cooking wine, and gradually add starch to open the pot to complete the hook.
5, the hook is completed, and then add the previous pork to stir-fry together, to the surface of the meat have a hook, but still can flow. Finally, add the cucumber slices, stir-fry for 10 seconds, pour a few drops of sesame oil and out of the pan!
Scrambled eggs with leeks
Ingredients: 200g leeks, 3 eggs, a small amount of water, salt, cooking oil
1. Fresh leeks, three eggs. (I use the native egg)
2. Wash the leeks and cut into 3 cm small pieces.
3. Shell the eggs
4. Add one spoonful (tsp) of water and salt. Beat and stir well. (This is the key to the tenderness of eggs!) ）
5. Heat the pan and pour in the appropriate amount of oil in a large circle along the edge of the pot. Draw a large circle along the edge of the pot and pour in the beaten eggs.
6. Fry until 7 ripe, use chopsticks to scatter the eggs.
7. Turn off the heat and hold the eggs.
8. Heat the pan again, add a small amount of oil and pour in the leeks.
9. After sautéing the leeks for 30 seconds, add salt and sauté for another 20 seconds. Pour in the scrambled eggs. Mix well and get out of the pan quickly.
10. Enjoy the tender eggs beautifully.
Minced meat stewed with wide flour
Method 1. Ingredient handling: The wide powder is soaked in hot water in advance to soften, the pork belly is washed and cut into minced meat, the millet spicy minced, the appropriate amount of green onion, ginger, garlic and coriander.
2. Heat the hot oil in the hot pot and stir-fry the chopped meat first, stir-fry the minced meat to change color, then add the onion, ginger and garlic to taste, and then pour in the appropriate amount of soy sauce to color.
3. Stir-fry the minced meat to color it, pour the appropriate amount of water into the pot, and then put the soft wide powder into the pot and stew.
4. After the water in the pot is boiled, put the appropriate amount of salt, monosodium glutamate, extremely fresh taste and sugar into the pot, and then put the millet spicy into the pot, stew out of the pot and sprinkle with coriander.
Stir-fried chicken offal with celery
Ingredients: Chicken offal (including chicken heart; chicken liver; chicken gizzard; chicken intestine, etc.); parsley 200 grams; pickled pepper 25 grams; pickled ginger 25 grams; 2 cloves of garlic; soy sauce; cooking wine; starch; sugar; Pixian bean paste;
1, fresh chicken chop cut small pieces, chicken heart cut in half, chicken liver cut thick slices, chicken gizzard slices or cut into flower knife (the chicken gizzard protruding on one side, first obliquely cut, the root is not cut, and then cut longitudinally, a knife does not cut a knife cut), chicken intestine cut into sections, with 1 tablespoon of raw soy sauce, 1 teaspoon starch to grasp evenly and slightly marinate;
2, celery to remove the old leaves washed and cut into about 4 cm segments;
3: 1 tablespoon watercress paste minced, cut the pickled pepper into sections, sliced ginger and garlic and set aside; stir-fry the watercress sauce in a frying pan until fragrant, stir-fry in red oil; stir-fry ginger, garlic and pickled pepper until fragrant
4, under the chicken offal stir-fried, add 1 tablespoon cooking wine stir-fry; under the celery with stir-fry, stir-fry off the raw can be; add sugar, salt to taste
Loofah stewed mushrooms
Ingredients: 1 loofah, 2 eggs, 8 dried shiitake mushrooms, 8 agaricus mushrooms, 1 small root of apricot abalone mushrooms, 1 handful of Xiuzhen mushrooms, 8 small mushrooms, corn oil, salt
1, fungus foam hair, other dishes washed, dried mushrooms do not soak, wash it.
2: Fry the eggs a little older and cut into sections.
3: Heat the pan with cold oil, fry the peppercorns, put the loofah in and stir-fry. If you eat meat, you can put a little oyster sauce, which will remove the earthy smell of loofah.
4: When the loofah is a little soft, pour in other mushrooms, add salt, a poinsettia of fresh soy sauce, and stir-fry.
5: Add eggs and water, not over the amount of vegetables, turn the heat down and simmer until the soup is halved.
Salt water old tofu pot
Method: 1, add water to the old tofu noodles, put into the steaming cabinet on high heat and steam for half an hour, let it expand and taste, and steam out the salt brine;
2, take out the tofu, cool and break into pieces, leaving the salt brine for later; and blanch all the seafood ingredients for later;
3: Heat the canola oil, add green onion and ginger and sauté until fragrant, add broth, cooking wine, and all ingredients, then pour in 10 grams of salt brine, add salt and pepper to taste, and cook over high heat until the soup is thick.
Mince the pepper cabbage
Directions: 1, wash and cut the cabbage into three cm segments; Slice the garlic.
2, put the oil on the pot, add the garlic slices after the oil is hot, stir-fry the cabbage after frying, add two spoons of chopped pepper when the cabbage is soft and stir-fry it.
Stir-fried zucchini shredded
Ingredients: 1 zucchini, a small amount of carrots, 4 grams of salt, oil to taste, 1 tablespoon of vegetarian oyster oil
1: Wash the zucchini with skin and cut into thin strips, carrots into strips.
2: Pour oil into a hot pan, add shredded carrots and stir-fry evenly.
3: Then pour in the zucchini shreds, keep on high heat, and stir the pot to mix the ingredients.
4: Pour in the vegetarian oyster sauce and stir-fry well.
5: Add salt and stir-fry evenly.
Sausage stir-fried celery
Ingredients: Celery, Cantonese sausage, oil, green onion, salt
Method 1: Wash the celery leaves, break off the roots, tear off some of the old tendons, and cut it obliquely into coarse wires. The sausage is divided in half and cut diagonally into thin slices.
2: Sit in a pot of water, blanch the celery for about 20 seconds after the water boils. Rinse twice with cold water to keep the celery crisp and tender.
3: Pour an appropriate amount of oil into the wok, sauté the green onion to create the aroma, pour the sausage into the pot and stir-fry to become transparent.
4, put the celery into the pot and stir-fry a few times, the sausage has a salty taste, so add salt in moderation.
Cabbage mixed with shredded tofu
Ingredients: cabbage hearts, tofu skin, carrots, salt, soy sauce, chili peppers, cooking oil, peppercorns,
1. Blanch the tofu skin in boiling water
2. Cut all the ingredients into strips and set aside a spoonful of salt for the cut ingredients
3. Add an appropriate amount of soy sauce
4. Fry the appropriate amount of peppercorn oil
5. Put a spoonful of oil chili pepper on top and pour hot peppercorn oil on top
6. Mix well and it will be very simple and appetizing
Home-style liver tip
Ingredients: pork liver, white vinegar, salt, sugar, starch, cooking wine, cucumber, green and red pepper, green onion, ginger, soy sauce, oyster sauce, dark soy sauce, white pepper, oil, sesame oil
1: Cut the pork liver into thin slices, soak in water for 10 minutes, add a little white vinegar; rinse the soaked pork liver, add a little salt, sugar, starch and cooking wine and mix evenly;
2, cucumber and green and red pepper wash all cut into diamond-shaped slices; green onion cut into sections, ginger slices; take a small bowl to add soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, white pepper, water starch mix evenly to become the sauce for later;
3, put the oil in the frying pan to heat the chives and ginger, pour in the pork liver and stir-fry, the pork liver changes color and is firm and put out for later; the pot is left hot with oil, pour the cucumber and green and red pepper and stir-fry evenly; then pour the pork liver into the stir-fry; add the seasoned sauce and stir-fry evenly, and finally drizzle with sesame oil.
Fried meat with raw and fried salt
Ingredients: 400 grams of pork belly (fat three skinny seven pork hind leg meat is better) 4 green garlic sprouts 3 garlic 1 piece of ginger Salt (dozens of grains) Pixian watercress 1 tablespoon Yongchuan tempeh 1 tablespoon Vegetable oil 3 tablespoons Rice wine 1/2 tablespoon Sugar 1/2 teaspoon
Directions: 1. Prepare the main ingredients and wash the meat and garlic seedlings.
2. Cut ginger and garlic into fingernail-sized slices; Cut the garlic seedlings into segments of garlic stalks and garlic green parts separately.
3. Tempeh and Pixian watercress are finely chopped; Peel the pork belly and cut into slices.
4: Burn the oil in the pan, after the oil is hot, add pork belly, add dozens of salt, turn well, fry out the oil, and some shrink.
5: Add Pixian watercress and rice wine and stir-fry until fragrant.
6: Add tempeh and ginger garlic slices and sauté until fragrant.
7: Add the garlic stalk and sugar and stir-fry well.
8: Add garlic green part, fry and cut off, turn off heat, and serve.