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, quietly chew, gently taste, extraordinary rhyme." Eating food makes a kind of happiness, taste is a kind of fun, and transparent ink fragrance feels the spicy and salty sweetness in the text, which is a kind of happiness. Those who can eat get a warm stomach; those who can eat find a new peace. "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 a selection of different dishes to share with everyone, together for the wonderful life of every day!
Dry pot fish offal
Recipe for homemade dry pot sauce:
Combine 500 grams of Knorr dry pot sauce, 100 grams of Lee Kum Kee garlic spicy sauce and oyster sauce, 50 grams of tomato paste, peanut crushed, steamed fish soy sauce, Donggu soy sauce, 30 grams of sugar, 15 grams of sand ginger powder and spice powder (50 grams of star anise, peppercorns, fragrant leaves, and sesame peppers), and mix well.
Scope of application:
A variety of dry pot dishes, salty and spicy, such as dry pot fish offal.
Preparation Method:
(1) Wash 250 grams of Ankang roe, 150 grams of Ankang fish maw, and 100 grams of ankang fish white with white vinegar water (water and white vinegar 15:1), add 30 grams of green onion, ginger slices, coriander, 2 grams of salt, 15 grams of cooking wine, and 5 grams of pepper and marinate for 2 hours.
(2) Remove the shallots, ginger slices and coriander from the marinated fish, blanch them in boiling water, and rinse off the impurities in cool water.
(3) Heat the pot with 20 grams of peanut oil, 35 grams of homemade dry pot sauce, 20 grams of bell pepper rings, pour 150 grams of broth, 3 grams of fish offal and chicken powder, gently stir-fry with a spatula for about 3 minutes until the soup is absorbed, put it into a dry pot with 80 grams of shredded shallots, sprinkle 20 grams of diced garlic.
Stir-fried pork liver with onions in black pepper sauce
Ingredients: onion, pork liver, black pepper juice
Method 1: Put water in the basin, pour in some white vinegar, put the whole piece of pork liver into the white vinegar water, and soak for half an hour. After soaking the pork liver in white vinegar water, fish it out, cut it into thick slices of about 0.5cm, rinse continuously with flowing water until no blood seeps out, and drain
2: Marinate the pork liver with a little soy sauce, cooking wine, white pepper and salt, then add dry starch and ginger shreds and marinate for 10 minutes
3: Peel off the old skin of the onion and soak it in the water with a kitchen knife for a while
4, take a sip of water in the mouth, cut the soaked onion into good (you can cut a few knives and then put the kitchen knife and onion into the water to soak, the effect is better)
5: Heat the pan with warm oil, pour in the marinated pork liver slices, stir-fry on high heat until the surface of the pork liver changes color and immediately put out
6, wash the pot, heat into a little oil, pour in the onion for about a minute until soft (if you think the pot is not dirty, you can not wash the pot, directly with the remaining oil to fry the onion)
7: Add a large spoonful of black pepper juice and stir-fry well
8: Pour in the pork liver that has just been smoothly fried, stir-fry evenly and then come out of the pot
Cumin stir-fried meat
Ingredients: beef, green onion, green pepper, ginger, cumin, soy sauce, starch, salt, cooking wine
method:
1: Prepare all the ingredients, cut the meat into strips, cut the pepper into this silky shape, chop the green onion and shred the ginger.
2: Put half of the onion ginger in the meat and then put a little soy sauce to color, then put cooking wine, cumin, starch, mix well, put for a few minutes.
3, hot pan cold oil, pour more oil! Fry the meat in oil, sauté until it changes color, add a little salt, and then put the meat in a bowl.
4, at this time there is still some oil left in the pot, put the remaining green onion and ginger to fry, put the green pepper, fry until the green pepper changes color, put a little salt, put the meat, slightly stir-fry, add cumin powder, chili noodles and stir-fry well
【Fried Chicken Wings】
Ingredients: chicken wings to taste, flour to taste, salt 1 spoon, 1 spoonful of cooking wine, a little fine chili noodles, a little pepper powder, a spoonful of light soy sauce, 2 shallots, 1 piece of ginger.
method:
1. Rinse the chicken wings first, and then use a toothpick to tie some small holes to facilitate the taste of the chicken wings when marinating.
2, Put the chicken wings into the container, add shredded ginger, green onion, salt, soy sauce, cooking wine, pepper powder, fine chili noodles, grasp well, pack in a plastic bag, marinate overnight into the flavor.
3: Sprinkle the appropriate amount of flour into the marinated chicken wings, then shake it, shake off the excess flour, put it in the frying pan and fry until both sides are golden brown.
Hand-torn mackerel
Ingredients: mackerel, green onion, ginger, salt, soy sauce, peppercorns, star anise, pepper, cinnamon, fragrant leaves, allspice powder
1: Remove the head of the mackerel, cut it from the middle and remove the main thorn.
2: Face up, pour in soy sauce, sprinkle with salt, allspice powder, pepper and spread the skin of the fish on the reverse side with salt.
3: Put green onion and ginger slices on top of the fish, add cinnamon, fragrant leaves, star anise and peppercorns.
4: Wrap tightly in plastic wrap and refrigerate for 20 hours
5: After the marinated mackerel is hung on the air-dried surface of the balcony ventilation, cut open and set aside.
6: Put the appropriate amount of oil in the electric cake bell, fry the fish on both sides until golden and crispy, tear the fish apart and put it on the plate.
Fried chicken with apricot abalone mushrooms
Ingredients: chicken breast, apricot abalone mushrooms, bell pepper, ginger, garlic, oyster sauce, salt, sesame oil.
1: Wash the chicken, drain the water, cut into slices along the grain, and marinate well with a little cooking wine, soy sauce, dry starch and oil for 20 minutes.
2: Wash and slice green and red peppers and apricot abalone mushrooms.
3: Heat the oil at 40% of the temperature, pour in the chicken and fry until it turns white.
4: Leave the bottom oil in the pot, pour in the minced ginger and garlic, and sauté over low heat to bring out the aroma.
5: Add the apricot abalone mushrooms and sauté them over high heat until soft.
6: Add green and red peppers and chicken, stir-fry for a while, drizzle a little water along the edge of the pot, and finally add oyster sauce and a little salt and stir-fry well.
Stir-fried meat with dried bamboo shoots
Ingredients: pork belly, dried bamboo shoots, salt, soy sauce, oil.
1: Soak the bamboo shoots in cold water for one day.
2: Pork belly, cut into strips and set aside.
3: Heat the oil, add green onion, ginger, garlic, stir-fry to bring out the aroma, then add the meat strips and sauté over medium heat.
4: Sauté the meat until golden brown, add salt and soy sauce to the process of stir-frying and sautéing bamboo shoots.
5: After stir-frying, add MSG to taste.
Fried lamb with shallots
Ingredients: lamb slices, shallots, salt, soy sauce, cooking wine, sugar
Directions: 1. Thaw the lamb slices and set aside.
2. Cut the shallot white slash knife into strips and set aside.
3. Pour an appropriate amount of oil into the pot and heat the oil to 60% heat.
4. Add lamb slices, quickly slip and stir-fry, and cook in cooking wine.
5. When the lamb slices turn white, add the shredded green onion and stir-fry evenly.
6. Add soy sauce, sugar and salt and stir-fry well.
Sauté the garlic broccoli
Ingredients: 1 broccoli, 6 cloves of garlic, 4g oyster sauce, 2g chicken essence, salt to taste, water 5g
Practice the broccoli washed and cut the flowers into small pieces
Bring water to a boil in a pot, light a little oil and blanch the broccoli. Cook in 7 minutes
Scoop out and cool down in ice water
Heat the pan and pour a little olive oil into the garlic to burst the flavor
Stir-fry the cauliflower together
Add a little salt, oyster sauce, chicken essence and a little water and stir-fry
Drain the water and turn off the heat and serve
Oyster Emperor Claw
Ingredients: chicken feet, green onion, ginger, sugar, chicken essence, cooking wine, dark soy sauce, fennel, tangerine peel, pepper powder, pepper, oyster sauce, starch, sesame oil
1, clean the chicken feet, cut off the toes, mix well with the old soy sauce to dry; green onion, ginger cut into strips;
2, put the oil in a hot pan, put the chicken feet into the oil and fry until the big red fishing out, soak in water for 1-2 hours, control the moisture and set aside;
3: Mix the fried chicken feet with shredded green onion and ginger, sugar, chicken essence, cooking wine, soy sauce, clear soup, cumin, tangerine peel and peppercorn powder, put them on a plate and steam for 20 minutes over high heat;
4, put a little oil in the hot pot, after the oil is hot, put in the chicken feet and stir-fry evenly, then add cooking wine, clear soup, sugar, chicken essence, oyster sauce, the original juice of steamed chicken feet, pepper and simmer for 2-3 minutes, hook with water starch, add sesame oil and stir-fry well
Sweet and sour fish nuggets
Ingredients: grass carp, eggs, cooking wine, dry starch, tomato paste, ginger shredded, cotton sugar, rice vinegar, salt, wet starch
1, grass carp processed cleanly, cut off the head, along the dorsal bone from the middle slice, the sides of the fish meat off, and then oblique blade into thin pieces, mix in cooking wine, salt, marinade for half an hour;
2、 Pound the egg into the bowl, add dry starch and whisk into an egg paste;
3: Add vinegar, sugar, tomato paste, salt and a little water to the bowl, stir a few times, then add wet starch, mix well with chopsticks, and mix into sweet and sour juice;
4: Add oil into the pot, when the medium heat is 70% hot, wrap the fish fillets evenly with egg paste, fry them in oil until golden brown, drain the oil and set aside;
5, leave a little oil in the pot, put in the green onion, ginger shredded sauté a few times, put in the seasoning juice, simmer over low heat to make thick;
6: Add the fish pieces, stir-fry quickly, and wrap the sweet and sour sauce evenly on the fried fish fillets.
7: Put the pot out of the pot and plate.
Spicy cuttlefish blanchs
Ingredients: Cuttlefish cuttlefish, chives, ginger, peppercorns, green and red peppers, chili sauce, soy sauce, sugar, salt
Directions: 1. Remove the internal organs and wash the cuttlefish cubs; cut the chives and small peppers into sections, slice the ginger and set aside;
2. Blanch the cuttlefish in boiling water and then fish out the dried water, add peppercorns and a small amount of cooking wine to the blanched water to remove fishiness;
3. Heat the oil in a pot, stir-fry the ginger shreds and small pepper segments and stir-fry until fragrant;
4. Pour in cuttlefish and stir-fry over high heat, add chili sauce and stir-fry evenly;
5. Add soy sauce, white sugar and salt to taste and stir-fry evenly;
6. Continue to stir-fry for 2 minutes, then add the shallots and turn well to get out of the pan.
Pork trotter stew with fragrant mushrooms
Directions: 1, pig's trotters washed, remove stray hairs, blanch in boiling water to remove blood;
2, crab mushrooms, tea tree mushrooms to root and wash, apricot abalone mushrooms washed and cut into finger-thick strips, garlic cut into sections, red pepper into pieces;
3, add water, salt, cooking wine, soy sauce, star anise, ginger to boil on high heat, turn to low heat and cook for about 1 hour;
4: Add mushrooms, garlic and red pepper, simmer for 20 minutes, sprinkle with white pepper.
Bacon stir-fried cabbage
Ingredients: 1 small cabbage, 1 piece of bacon, 5 dried chili peppers, 5 cloves of garlic, 1 teaspoon of salt, 1 tsp of sugar, 5 ml of steamed fish soy sauce
1. Soak the vermicelli in water until soft, remove and set aside;
2、 Wash the cabbage and cut into wide strips;
3: Dig in the frying pan with lard, heat it up and add ginger slices, red pepper and stir-fry;
4、 Add cabbage strips, sauté over low heat until the color is bright;
5: Add soy sauce, put the soaked vermicelli stall on the cabbage strips, stir-fry over low heat until the vermicelli oil is bright and transparent, then add the fine salt. Pour in water to prevent vermicelli from pasting the pan.
Sauerkraut duck leg meat
Ingredients: 3 dried chili peppers 3 cloves of garlic 1 slice of scallion Salt appropriate amount of oil Appropriate amount of duck leg 250 g of jade flower sauerkraut 250 g of MSG Appropriate amount of soy sauce
Directions: 1: Peel a few cloves of garlic, pat it with a knife and set aside, dry chili peppers for three times, chop the green onion and set aside, chop the duck legs into small pieces and set aside
2: Put water in a pot, bring to a boil, add duck thigh meat and blanch once or twice
3、. Wash the pan, put in the oil, lightly heat the garlic pepper and sauté until fragrant, at this time add the duck leg meat, stir-fry more
4, almost put in the sauerkraut, stir-fry a small pot of water, at least covered with sauerkraut, because I love to drink sauerkraut soup so put a little more water, add a little soy sauce, salt appropriate amount, cover the lid, cook for about 15 minutes on medium heat, lift the lid and add MSG to an appropriate amount, green onion, out of the pot ~ ~
Steamed pork ribs in soy sauce
Ingredients: 400 g of large steak, 15 g tempeh, 5 g of garlic, 5 g of ginger, 1 tbsp cooking wine, 1/2 tsp salt, 1 tbsp light soy sauce, 1 tsp sugar, 1 tbsp oyster sauce, 1/2 tsp pepper, 1/2 tbsp corn starch, 1 tbsp vegetable oil
1: Chop the pork ribs into small pieces, rinse until there is no blood, soak in water for about 15 minutes, drain the water.
2: Mince the dried tempeh, chop the ginger and garlic into a small bowl, add cooking wine, salt, soy sauce, oyster sauce, sugar and pepper to make tempeh juice.
3: Pour the prepared tempeh juice into the ribs, mix well, pour 1 tablespoon of cooking oil and mix well.
4: Add corn starch and mix well, put into a pot of boiling water, steam for about 15 minutes on high heat until the ribs are cooked.
Potatoes mixed with shredded kelp
Ingredients: Dried kelp shreds, potatoes, red peppers, soy sauce, vinegar, salt, chili oil, sugar.
1. Cut the red pepper into strips, wash and peel the potatoes, cut into strips, put them in a pot of boiling water and blanch, soak the dried kelp shreds in water and wash, put them in a pot of boiling water and blanch.
2. Put soy sauce, vinegar, sugar, salt and chili oil into a bowl to make a sauce, put shredded potatoes, red peppers and kelp into a bowl, pour in the sauce and mix well.
Stir-fried tofu with tomatoes
Ingredients: tomatoes, tofu, edamame, salt, oil
1. Wash and cut the tofu into small pieces, wash and cut the tomatoes into hob pieces, and blanch the tofu and edamame in boiling water.
2. In a wok, pour in the appropriate amount of oil, heat, add ginger and garlic slices to fry until fragrant, then add tomato pieces and stir-fry
Spicy sheep's trotters
Ingredients: sheep's trotters, salt, monosodium glutamate, millet pepper, flower pepper, dried pepper, dried peppercorn, garlic rice, ginger, green onion, coriander festival, star anise, pineapple, tangerine peel, cooking wine, fennel, soy sauce, paprika, cumin powder, starch, vegetable oil.
1, the sheep's trotters are washed with hair and bubbles, add water to the pot, put in the sheep's trotters, boil to remove the taste, fish out and rinse
2: Add water to the pot, put soy sauce, salt, star anise, boco, tangerine peel, dried peppercorns, dried peppers, cooking wine, fennel, cumin powder, and press in a pressure cooker for about 25 minutes.
3: Remove the sheep's trotters, dip in dry starch, fry in 70% hot vegetable oil until tight skin and fish out.
4: Leave a little oil in the pot, stir-fry garlic rice, green onion, millet pepper, paprika, flower pepper, then add lamb's hooves and stir-fry, add MSG and evenly raise the pot, put it into a plate with coriander on the mat and serve.
Fish eggplant box
Ingredients: Eggplant, minced meat, pickled chili pepper, egg, flour, starch, green onion, ginger, garlic, salt, cooking wine, soy sauce, pepper, sugar, balsamic vinegar, sesame oil, monosodium glutamate
Directions: 1. Wash and peel the eggplant and cut into knife clip blades
2. Finely chop shallots, ginger and garlic, mince the pickled chili peppers, and mix well with egg, salt, cooking wine, pepper, soy sauce, green onion and sesame oil
3. Sandwich the minced meat into the eggplant
4. The eggplant box is dipped in eggs, flour, starch and good paste, and fried in warm oil to become persimmon yellow
5. Fish out and place on the plate
6. Stir-fry the aroma of green onion, ginger and garlic, stir-fry the red oil under the bubble pepper, add the minced meat and stir-fry, add the broth, salt, cooking wine, pepper, sugar, balsamic vinegar, monosodium glutamate, boil, and use water starch to draw the soup
7. Pour over the eggplant box and sprinkle with chopped chives
Chicken gizzard potato balls
Ingredients: 200g of chicken gizzard, 200g of potato balls, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of green onion and ginger, 1/2 spoon of soy sauce, 1 spoonful of oyster sauce, 2g of sugar, a little pepper oil, 1 large ingredient, appropriate amount of dark soy sauce, 1 spoonful of cooking wine
1: Wash the chicken gizzards. 2) Cut a flower knife on the gizzard.
3: Wash the driled chicken gizzard with water and wash the bleeding water.
4: Put water in a pot and blanch the chicken gizzards.
5, change the water, add the old soy sauce, cooking wine, large ingredients to cook the chicken gizzard for more than ten minutes to fishy coloring.
6. Remove and set aside. 7) Thaw the potato balls. 8) Shake on the dry starch.
9: Fry in oil until golden brown. 10) Fry the potato balls to control the oil.
11: Leave the bottom oil in the pot, sauté the green onion and ginger until fragrant, then add the chicken and potatoes
12: Add oyster sauce, soy sauce, salt, peppercorn oil and pepper flakes and stir-fry well.
13, point the water starch, point the oil out of the pot
Tempeh roasted cod
Ingredients: 1 cod, green onion, 8 garlic cloves, 30g tempeh sauce, 20ml cooking wine, 15ml light soy sauce, 5g sugar, water starch, egg liquid, ginger.
Directions: 1. Prepare all the ingredients.
2: Wash and cut the cod into pieces, put it in the egg mixture and wrap it evenly.
3: In a non-stick pan, pour oil into the cod cubes wrapped in egg mixture and fry until.
4: Fry over medium-low heat until both sides are slightly yellowish.
5: Stir-fry the chives, ginger and garlic in oil in a wok.
6: Pour tempeh and stir-fry until fragrant.
7: Add the fried cod pieces.
8. Add cooking wine.
9: Add sugar and soy sauce.
10: Add an appropriate amount of water and simmer over high heat.
11: When the soup is almost dry, add the appropriate amount of water starch.
12: Stir-fry evenly and turn off the heat.
Crystal salt baked chicken
Ingredients: Half a light chicken, half a packet of salt baked chicken powder.
1. Wash the chicken and dry the water with kitchen paper, bake the chicken powder with salt (2/3 of the half-pack), spread well on both sides, and marinate for 2 to 3 hours;
2. Put water into the pot to boil, steam for 20 minutes, wait for the chicken to cool and then chop the pieces on the plate, use the remaining chicken juice in the dish, pour the appropriate amount into another small bowl, add 1/3 of the chicken powder and mix well, and finally add a little sesame oil.
Spicy and sour lotus tablets
Ingredients: Lotus root, chives, garlic cloves, dried red pepper, salt, white vinegar, sugar
1: Wash, peel and cut into thin slices.
2: Wash the cut lotus root 2 times and soak in clean water.
3: Cut the chives and garlic cloves into small pieces.
4: While cutting the lotus root, boil water in the pot, after the water is boiled, fish out the lotus root and blanch it in the pot.
5: Fish out and put it into the cool white boil to cool, after cooling, drain the water slightly, put it into a larger basin, add salt, white vinegar and sugar, mix well and marinate into the taste.
6: Place the marinated lotus slices on a plate.
7: Sprinkle minced garlic, chopped chives and cut red pepper on top of the lotus slices, then heat the oil until it smokes, and pour on the lotus slices.
Old Beijing roast eggplant
Round eggplant with ingredients; 3 cloves of garlic; 10 grams of green and red peppers; 30 ml of cooking oil; 10 ml of flower carving wine; 10 ml of light soy sauce; 20 g of sugar; 10 ml of vinegar; 3 g of salt
method
Wash the eggplant, cut into about 4 cm pieces with skin, and cut the flowers on the sides with a knife. Crush the garlic and cut the green and red peppers into pieces.
Mix soy sauce, carved wine, sugar, vinegar and salt together to make the sauce.
Heat the bottom oil in the pan, the oil is wider, after 60% heat, put the eggplant into the frying, fry through and then fish out the oil control and prepare.
Heat the oil in the pan and sauté with chopped green onion, ginger and garlic.
Stir-fry the eggplant and green peppers, then pour in the mixed juice, collect the juice and continue to stir-fry.
Dried shrimp pan vermicelli
Ingredients: 1 vermicelli, dried shrimp, green onion ginger, June fresh, red pepper
1. Wood ear tofu sliced Green and red pepper cut into shredded meat slices, onion shredded and placed at the bottom of the pot
2. Moisten the oil in the pan, sauté the slices of meat first, and then remove them when they are slightly rolled and browned
3. Leave the bottom oil in the pot, add ginger and garlic cloves and stir-fry, put a spoonful of watercress sauce, sauté the red oil over low heat, and then add the tofu and stir-fry evenly
Steamed vermicelli with garlic clams
Ingredients: clams, vermicelli, garlic, red bell pepper, ginger, oyster sauce, salt, sugar, shallots, soy sauce, monosodium glutamate, sesame oil, rice wine, fish sauce
Directions: 1. Soak the vermicelli in warm water and drain the plate.
2. Wash the clams with water, put them in salted water and soak for 2 hours.
3. Boil the water, add clams, blanch for 30 seconds, take out and wash, leave half of the shell, and place on the vermicelli in turn.
4. Finely chop the red pepper and set aside.
5. Heat the pan with cold oil, pour in the garlic and ginger, stir-fry over low heat.
6. Add an appropriate amount of water, add oyster sauce, sugar, soy sauce, fish sauce, cook rice wine, simmer for 5 minutes on medium heat, turn off the heat and pour into a bowl for later.
7. Pour the sauce evenly over the clams, steam the steamer, put in, and steam on high heat for 8 minutes.
8. Remove, add sesame oil and sprinkle with green onion.
Cold mix okra
Ingredients: okra, minced garlic, finger pepper, salt, oil, paprika, soy sauce, oyster sauce, sugar
1. Wash the okra, remove the stems, cut into thin slices and set aside. Bring water to a boil in a pot, add okra and blanch for 2 minutes.
2. Combine paprika, soy sauce, oyster sauce, sugar, minced garlic and chili peppers into a bowl of sauce and pour in hot oil Titian.
3. Remove the okra, drain the water, put it in a bowl and drizzle with the sauce.
Asparagus shrimp
Ingredients: asparagus, shrimp, dried chili peppers, ginger, chives, garlic, salt, peanut oil, corn starch, rice wine, steamed fish soy sauce
1, prepare the main material, the washing should be washed.
2: Cut the ginger into strips, cut the green onion into long pieces, mince the garlic and cut the dried chili pepper into coarse strips.
3: Open the back of the shrimp and remove the shrimp intestines. Rinse under running water until the meat turns white, then squeeze out the water. After the shrimp are mixed well with rice wine and salt, the corn starch is mixed well again and marinated for 20 minutes.
4: Peel the asparagus and cut into long segments.
5: Heat 2 liters of boiling water in a pot, add an appropriate amount of salt, drop a few drops of cooking oil, put the asparagus and cook for 1 minute and then fish out.
6: Then put the shrimp in one by one, cook and remove the raw.
7: Place the asparagus on the bottom of the plate and the shrimp on top.
8: After evenly pouring the steamed fish soy sauce, add the ginger shredded, dried chili pepper and minced garlic in turn.
9: Heat 3 tbsp peanut oil in a pot, put the green onion white, fry the yellow and pinch out.
10: After the green onion oil in the pot is smoked, pour evenly on the minced garlic.
Sweet and sour cabbage
Directions: 1. Remove the hard stems of the cabbage and break them into slices by hand.
2. Boil water, add cabbage and blanch the water after the water is boiled.
3. Fish out, quickly cool the water to control the dry water. Cut the dried red pepper into sections and the ginger into smaller pieces.
4. Heat the oil, stir-fry the dried red pepper and ginger, pour in the cabbage, one-half white vinegar, sugar, stir-fry over high heat, put the chicken essence, salt, the remaining white vinegar, stir-fry well.
Home-cooked tomato rib soup
Ingredients: Tomatoes, ribs, tomato sauce, salt, cooking wine, pepper, green onion, ginger, a pinch of garlic
1: Wash the ribs with water, put them in a pot, add cooking wine, boil the blood foam, then remove and wash and set aside.
2: Cut the tomatoes into chunks, chop the green onion, ginger and garlic and set aside.
3: Heat the oil in the pot, add green onion, ginger and garlic and stir-fry until fragrant, then add tomatoes and stir-fry to make the soup.
4: Add enough water, add ribs and salt.
5: Bring to a boil over high heat, then reduce the heat and simmer.
6: When the ribs are simmered until soft and rotten, add the tomato sauce and pepper.
7: Sprinkle with chopped parsley.
Vinegar slip sweet potato shreds
Ingredients: 1 sweet potato, 1 red bell pepper, vegetable oil, 1 spoonful of salt, white vinegar, chicken essence
1: Peel the sweet potatoes, cut them into strips, wash the starch with cool water, scoop them up and drain them.
2: Wash and cut the red pepper into strips.
3: Heat the pan with cold oil, add sweet potato shreds and stir-fry over high heat, add vinegar and stir-fry evenly, add salt and stir-fry evenly, add red pepper and chicken essence and stir-fry evenly.
Zigong cold eat rabbit
1: Put the rabbit meat into a pot of boiling water until the color turns white, drain the water, put the sugar and vinegar into a bowl, and stir moderately
2, put oil in the frying pan, the amount of oil can be about 1/3 of the rabbit meat is appropriate, heat the oil until it is 80% hot, put in the star anise, large ingredients, peppercorns, two seconds after planting into the green onion segments, until the frying aroma, quickly fish out the large
3, rabbit meat into the pot, put ginger, add a small amount of salt, start to use the stir-fry spoon to flip, and then wait until the water in the pot is about to be fried dry (scoop up the oil in the pot until the oil is about to become clear), add about a spoonful of soy sauce, fry until the rabbit meat becomes brownish yellow when the dried pepper segments, often turn, so that the color of the pepper becomes oily and dark red. At this time, you should pay attention to the moisture in the rabbit meat, and it is best to fry until it is a little dry
4, finally put in the sweet and sour (can also not be put, according to personal taste), MSG. Plate
Home-cooked small fish
Ingredients: small fish, dried chili peppers, large ingredients, ginger, garlic, shallots, soy sauce, cooking wine, a little sugar
1. Handle the small fish cleanly.
2. Heat the oil in a pot, add ginger, garlic, dried chili peppers and stir-fry until fragrant, then remove the residue.
3. Heat the oil in the pan and fry the fish on both sides.
4. Add soy sauce, cooking wine and sugar to taste, add water, bring to a boil over high heat, simmer over medium-low heat until flavorful
5. Sprinkle the green onion before cooking.
Grilled chicken nuggets with white mushrooms
Ingredients : White mushrooms, chicken nuggets, garlic, ginger, cooking wine, green onion, soy sauce, salt, dark soy sauce, large ingredients, fragrant leaves, dried chili peppers, watercress paste, peppercorns, oil consumption, white sesame seeds, rock sugar
1: Cut the chicken into pieces in cold water, add a few slices of ginger, a pinch of peppercorns, a small section of green onion, a spoonful of cooking wine after boiling, boil the blood foam, fish out and wash and set aside.
2: Heat the pan with cold oil, stir-fry the ginger slices, peppercorns, green onion, garlic cloves, star anise, and stir-fry the watercress sauce to create the aroma.
3: Stir-fry the chicken nuggets for 2 minutes, then add 2 tablespoons of cooking wine and stir-fry well. Then add light soy sauce and soy sauce and stir-fry until the chicken nuggets are evenly wrapped in the sauce, then add a spoonful of oyster sauce and stir-fry evenly.
4: Pour in the chopped white mushrooms and stir-fry evenly.
5: After the mushrooms are also evenly wrapped in the sauce, pour boiling water over the ingredients.
6: Add star anise, dried chili peppers, fragrant leaves and rock sugar to a boil over high heat.
7: Reduce heat and simmer for 20 minutes, pour in the white sesame seeds and simmer for another 15 minutes.
Stir-fried shrimp in mango sauce
Method: 1. Peel off the shell of the base shrimp, remove the shrimp line, leave the tail and shrimp shell and put it separately.
2. Marinate the shrimp with salt, cooking wine and ginger for a while.
3. Take half of the flesh of the mango and use a blender to puree it, then add lemon juice, light cream, sugar and a small amount of olive oil and slowly heat over low heat to form a mango sauce. The other half is cut into chunky pulp grains.
4. Under the olive oil, add the shrimp shell and slowly simmer the shrimp oil, discard the shrimp shell.
5. Heat the shrimp oil, add green beans and corn kernels and sauté until it is broken, then add the shrimp and stir-fry until it changes color.
6. Add an appropriate amount of coconut milk, mango sauce, add salt to taste, stir-fry evenly out of the pot