#"Flash moment" theme essay phase II #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" > spicy pork hand</h1>
Royalties
Pig hand 2 kelp silk about 500g about ginger 1 piece dried hawthorn 10 pieces of cinnamon 1 piece of star anise 3 fragrant leaves 3 pieces of rock sugar 5g dried red pepper 8 peppercorns to taste
method
Chop the pork by hand, and three or four slices of ginger, put them in a pot of boiling water, cook for 5 minutes, and then remove them. ——The pig hand is best to ask the market master to chop it first, and it will be very difficult to deal with it at home. If there are stray hairs on the pig skin that have not been cleaned, you can burn the stray hairs over the fire
After the cooked pig is scooped up, rinse with water and drain
Wash the pan, pour in the appropriate amount of oil, add ginger slices, red pepper and peppercorns, and sauté for about 2 minutes
Add to the trotters and stir-fry for three or four minutes
Add boiling water, and the amount of water should be completely less than the pig's trotters. Then add fragrant leaves, star anise, dried hawthorn, rock sugar, cinnamon - hawthorn can make pig's trotters more likely to ripen, so it is indispensable
Once brought to a boil, add 2 scoops of dark soy sauce, reduce heat, cover and simmer for 2 hours
After 2 hours, when you can easily insert the pig's trotters with chopsticks, you can add kelp silk and add 1 spoonful of vinegar - when you put down the kelp silk, you should add some vinegar at the same time, which can prevent the kelp from getting harder and harder. Season with salt and cook over medium heat
After the kelp is sewn into the pot, there is no need to cover the pot, while boiling the kelp, while collecting the juice. Don't put the juice too dry, it's better to leave a little
<h1 class="pgc-h-decimal" data-index="02" > [lily celery stir-fried meat slices].</h1>
Ingredients
Lean lamb: 150g, fresh lilies: 1, celery: 1, yellow cauliflower: 20g
Accessories
Goji berries: a little; oil: appropriate; salt: appropriate; soy sauce: appropriate
Specific steps
1. Prepare the materials.
2. Yellow cauliflower soaked;
3. Slice the lean meat, add oil, soy sauce and mix well for a while;
4. Wash and remove coarse silk and slice celery; wash and tear cloves of lilies; wash goji berries;
5. Wash and knot the soaked broccoli;
6. Stir-fry the lean meat slices until they change color;
7. Add a little oil, add yellow cauliflower, lilies and celery and fry until it changes color;
8. Add the sliced meat and stir-fry well;
9. Sprinkle with goji berries and add salt to taste.
<h1 class="pgc-h-decimal" data-index="03" >【Tomato Hoof Flower Pot】</h1>
Pig's trotters: 1
Tomatoes: 2; Onion: appropriate; Ginger: appropriate; cooking wine: appropriate; white wine: appropriate; tomato paste: appropriate; sugar: appropriate
The first step is to first cut the pig's trotters into pieces, cut the tomato into pieces, slice the ginger, and cut the green onion into white sections.
In the second step, pour half a pot of water into the pot, pour in an appropriate amount of cooking wine, put in the pig's trotters, blanch the blood water, and wash it with cool water.
The third step, pour the pig's trotters into the pot, pour in water, cover the pig's trotters with water surface, add ginger and green onion, pour in an appropriate amount of white wine, cover the pot, cook for an hour, and then fish out the pig's trotters, leave the original soup for later, and remove the bones of the pig's trotters.
The fourth step, put the oil in the pot, add the tomato, stir-fry the juice, then pour in the appropriate amount of tomato sauce, a small amount of water, boil, pour into the original soup pot of the pig's trotters, then put in the pig's trotters, cover the pot for fifteen minutes, add a spoonful of sugar to taste, and you're done!
<h1 class="pgc-h-decimal" data-index="04" > curry roast potato chicken</h1>
ingredient:
2 boneless chicken thighs, 2 potatoes, 1/2 onion, 2 shallots, 1 tsp minced garlic, 1.5 tbsp Japanese curry powder (seasoning), 2 tbsp sake, 1 tsp soy sauce, tomato sauce and sugar, a pinch of salt and black pepper
method:
1. Cut the boneless chicken thigh meat into a suitable size, add salt and black pepper to pickle and set aside; potatoes cut into semi-round slices about 2 cm thick, slice the onion, and cut the green onion into green onions (take the green onion).
2. Heat the pan with less oil, fry the potatoes for about 2 minutes, add the chicken and fry until the one side is slightly charred, then add the onion and stir-fry.
3. Add the seasoning, stir-fry until slightly juiced, sprinkle plenty of green onions before cooking.
<h1 class="pgc-h-decimal" data-index="05" > yam goji berry black chicken soup</h1>
ingredient:
Half a black chicken, iron stick yam, red dates, ginger slices, peppercorns, cooking wine, goji berries, salt
method:
1: Wash and cut the black chicken into pieces, add cold water, ginger slices, peppercorns, cooking wine, boil and fish out the black chicken
2: Peel and wash the yam and cut into small pieces, wash the red dates, put them in a casserole dish with the black chicken, bring to a boil on high heat and simmer for 2 hours
3, when the time is almost the same, add goji berries and salt to taste.
<h1 class="pgc-h-decimal" data-index="06" > fresh beans to cooked fish</h1>
Ingredients: 500 g grass carp, 10 g garlic, 150 g beans
Accessories: 2 g salt, 10 g ginger, 15 g vegetable oil, 2 g soy sauce, 2 g monosodium glutamate, 1 spoonful of paprika
1. Cut grass carp into cubes, beans, chili peppers, ginger, garlic to taste
2. Carob cut into sections, chili pepper shredded, ginger shredded, garlic sliced
3. Fry the fish first
4. Sprinkle the fish with fine salt evenly
5. Fry yellow on both sides
6. Put in the beans and put some salt on the beans to let the beans taste
7. Stir-fry again
8. Drizzle with soy sauce
9. Add paprika
10. Pour in water and simmer until taste
11. Collect the juice
12. Put some MSG
13. Out of the pot
<h1 class="pgc-h-decimal" data-index="07" > fish roasted tofu</h1>
material:
1 fish, 2 pieces of plated tofu, a little green onion and ginger, soy sauce to taste, white pepper, flour, salt, sugar, 2 tbsp oil, a little rice wine
1. Wash and dry the fish, draw two knives on each side of the fish body, and smear a little salt and white pepper
2. Cut the tofu into pieces, cut the green onion into sections, and cut the ginger into strips
3. Take a little flour on the fish, fry one side of the pan in oil, when turning over, put the tofu next to the fish and fry, fry on both sides
4. Put the ginger shreds down and fry until fragrant, start seasoning, soy sauce, sugar, water, rice wine on low heat and cook for 5 minutes, fish, tofu turn over and then cover the pot and cook for 5 minutes, add green onion to cover the pot and cook
<h1 class="pgc-h-decimal" data-index="08" > [brine pig's trotters].</h1>
Ingredients: 2 pork knuckles 3 spoons of soy sauce 3 spoons of dark soy sauce 2 spoons of cooking wine 3 slices of ginger 2 pieces of green onion 5 grams of rock sugar 1 slice of fragrant leaves cinnamon peppercorns 2 grams of peppercorns 2 grams of star anise 1 bottle of beer
method:
1. Prepare the required ingredients;
2: Wash the pork feet, put in cold water, add green onion, ginger and cooking wine and blanch for about 2 minutes;
3. After fishing out, clean it again with clean water, drain the water and set aside;
4. Prepare the required ingredients: peppercorns, star anise, cinnamon, fragrant leaves, ginger, rock sugar, green onion;
5, add vegetable oil to the pot, add rock sugar to it and stir-fry over low heat to make the sugar color, then add the pork knuckle and fry until it is colored;
6, then add soy sauce, soy sauce, cooking wine stir-fry evenly;
7. Add another bottle of beer;
8, transfer to the pressure cooker, and then add water, just a little less than the amount of water than the pig's feet can be; finally the prepared ingredients in advance are also added to stew together;
9, after the pot, the pig's foot clip out, the soup is poured in the pot, the high heat to collect the soup to a thick state can be; our pig's foot is ready, soft and not rotten, the entrance is melted, the family loves to eat!
<h1 class="pgc-h-decimal" data-index="09" > curry burger meat</h1>
1 hamburger, 1 slice of cheese, lettuce to taste, 600 grams of ground beef, 200 grams of ground pork, 1/2 diced onion, 3 tbsp crumbs, 3 tbsp milk, 1 egg, 1 tbsp cream, a pinch of salt and pepper, salad oil to taste
Sauce:
Vermont curry cubes 50g, milk 100cc
1. Finely chop the onion and set aside, put a little cream in the pan and sauté the onion over low heat to soften (sauté until the color is milky white to transparent).
2. Mix the milk with the bread flour.
3. Mix the beef and pork with bread flour and milk, then mix salt and pepper and grasp well.
4. Add the sautéed onion and the bread flour of Recipe (2) and add the eggs.
5. Mix well and divide the ground meat into appropriate sizes, beat the ground meat with both hands, beat the air out to make the meat firm, and then let it stand for 10 minutes.
6. Put a little salad oil in the pan and remove the hamburger meat from the pan.
7. Fry on high heat for about 1 minute, until the surface is browned, turn over, put on the pan for 3 to 5 minutes to lock in the gravy.
8. Cover and simmer for 10 minutes (use chopsticks to try to determine the ripeness, you can use the lower lip to test the temperature) or bake at 160 degrees in the oven for 10 minutes.
9. Chop the curry cubes and add milk to boil and mix well to make a sauce, which can increase sweetness and aroma.
10. The hamburger is served with lettuce, hamburger meat, cheese slices, and curry sauce in order.
<h1 class="pgc-h-decimal" data-index="10" > scrambled eggs onion</h1>
Ingredients: 4 eggs, 1 onion, 1 green pepper.
Seasoning: Salt to taste, a little pepper, a little soy sauce.
1. Beat the eggs into a bowl, add the seasonings and stir with chopsticks to set aside. Wash the onion and green pepper and cut into small pieces with a knife:
2. After the hot pan is cold, pour in the eggs and stir-fry to solidify, add onions and green peppers and stir-fry, after frying, pour in a little soy sauce, stir-fry to make incense to get out of the pot.
<h1 class="pgc-h-decimal" data-index="11" > sour and spicy pickled pepper duck blood</h1>
Ingredients: duck blood, 1 handful of celery, cooking oil to taste, 1-4 pickled peppers, 1-4 small peppers, some onion, ginger and garlic, 1 spoonful of bean paste, 1 spoon of light soy sauce, 1 spoon of oyster sauce, 1 half spoon of sugar, 1 spoon of chicken essence semi-starch
1. Wash the celery, cut into sections and set aside, cut the duck blood into pieces and blanch the water for three minutes, drain and set aside;
2. Stir-fry the fragrant seasonings (garlic ginger shreds, pickled peppers, small peppers, watercress sauce), add the appropriate amount of water, add the soy sauce, oil consumption, sugar, chicken essence and boil
3. After the water boils, add the duck blood, cover the pot and cook for about two minutes, add celery, until the celery is cooked, and gently stir-fry twice with starch juice.
<h1 class="pgc-h-decimal" data-index="12" > pumpkin bean blossoms</h1>
270g of bean blossoms, 15g of diced pumpkin and edamame kernels, 10g of snow white mushrooms and black pearl mushrooms, 20ml of vegetarian broth, 20g of sugar, and a little white powder water
Pumpkin puree:
1kg peeled pumpkin, 20g parsley, 600g peeled potatoes, 2 bay leaves, 80ml water ??
Get ready:
Peel the pumpkin and set aside
1: Steam the pumpkin, parsley, potatoes and bay leaves in a steamer basket for about 30 minutes.
2, add water to method 1 to beat the mud and set aside.
3: Heat the bean blossoms, fry the diced pumpkin in a hot oil pan at 180 degrees Celsius for about 1 minute, boil the snow white mushrooms and black pearl mushrooms in boiling water and set aside.
4: Take 150g pumpkin puree and vegetarian stock, sugar and water and cook well, add diced pumpkin, comprehensive mushrooms and then use the ether white powder water to thin the mustard, drizzle with bean blossoms.
<h1 class="pgc-h-decimal" data-index="13" > chopped pepper roasted cabbage</h1>
Ingredients: 400 g cabbage, 2 tbsp minced pepper, 1 tbsp oyster sauce, 1/2 tsp sugar, 1/2 tsp chicken essence, 2 tbsp peanut oil
1: 400g of tender cabbage hearts, cut off the roots and wash
2: Heat oil in a pot and add cabbage
3: Add 2 tbsp minced pepper, 1 tbsp oyster sauce and 1/2 tsp sugar
4: Stir-fry until the cabbage is tender, then it can be cooked
<h1 class="pgc-h-decimal" data-index="14" > Yimeng fried chicken</h1>
Chicken 0.5 dried chili peppers 8 green peppers 6 star anise 3 green onions 1 garlic 1 head of fragrant leaves 3 slices of bean paste 1 spoon of dark soy sauce 1 spoon of light soy sauce 3 spoons of cooking wine 2 spoons
Peanut oil 1 spoonful of oyster sauce 1 piece of salt cinnamon
1. Chop the chicken into chunks, wash and set aside. 3 star anise, 3 fragrant leaves, 1 piece of cinnamon, 1 chopped green onion, chili pepper (prepared according to your taste), 1 head of garlic sliced.
2. Chicken nuggets under the pan of cold water, a spoonful of cooking wine to remove the fishy smell, boil the blood foam and fish out for later.
3. Fish out and rinse well, control the water and set aside.
4. Put oil in the pan, add ginger slices, chicken nuggets, stir-fry on high heat, stir-fry out the water.
5. Add all the spices, sauté until fragrant, pour in 1 scoop of dark soy sauce, 3 spoons of light soy sauce, 1 spoonful of oyster sauce, 1 spoonful of bean paste, and sauté.
6. Stir-fry and color, pour in the water that has not been over the chicken nuggets and bring to a boil, simmer for 25 minutes on medium heat.
There are babies at home who do not eat spicy, before putting in the peppers, jump out part of the chicken nuggets and leave them for the baby.
7. Add shallots, peppers and garlic and stir-fry, sauté all the water.
Plate and eat
<h1 class="pgc-h-decimal" data-index="15" > lotus root keel soup</h1>
Ingredients: keel, lotus root, dried peppercorns, ginger, salt, monosodium glutamate, chives
The keel is divided into pieces
Wash the lotus
Cut into chunks and rinse again
Put the keel and lotus root into the saucepan, add enough water, wash the ginger and beat it, add an appropriate amount of dried peppercorns, skim off the foam after boiling on high heat, turn to high heat and simmer for half an hour, so that the soup will turn white, and then turn the heat to low and simmer for an hour.
Serve in a soup bowl, add MSG and salt, sprinkle with chives
Another bowl of dipping water is delicious. After eating lotus root and keel, drinking a bowl of bone soup, the nutrition of the day is enough.
<h1 class="pgc-h-decimal" data-index="16" > Sichuan back pot meat</h1>
Pixian red oil bean paste 1 and 1/2 tbsp, pork 400 grams with skin and five flowers, 2 green garlic, 1 green pepper, 1 red pepper, 5 slices of ginger, 1 tbsp cooking wine, 1 tbsp light soy sauce
Peel the pork, de-haired and washed, put in a pot of cold water and cook until cooked, hardened.
Rinse the cooked pork and let it cool and cut into thin, large slices.
Place only one teaspoon of oil in the pan, add slices of meat and ginger, and fry slowly over low heat until oil comes out, turning the surface to a golden brown.
Add 1 and 1/2 tbsp of red oil bean paste.
Stir-fry until the red oil comes out, add a spoonful of light soy sauce and stir-fry the cooking wine for a while. (If you put more watercress sauce, you can also avoid raw smoke, otherwise it will be too salty).
Add garlic white and red, green pepper.
Stir-fry until the garlic is white and red, and the green pepper is cut off.
Finally, add the garlic leaves and stir-fry for a while.
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