I once saw an article that wrote: "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 openness, 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 a selection of different dishes to share with everyone, together for the wonderful life of every day!
Tri-color small stir-fried meat
Main ingredients: chicken breast, carrot, green pepper, onion, ginger, green onion, dried chili pepper, chicken essence, salt, cooking wine, soy sauce, starch
After removing the fascia and fat oil, cut the chicken breast into thin slices, add cooking wine, soy sauce, salt, a little sugar, starch and pick well to taste.
Cut carrots into diamond-shaped slices, green peppers and onions into chunks, and sliced shallots and gingers and set aside.
Sauté the marinated chicken breast in a hot pan in cold oil until it changes color. Sauté the shallots, ginger and dried chili peppers until fragrant.
Stir-fry the carrots and onions until they are broken. Stir-fry with green peppers, add salt and chicken essence to taste.
Celery shiitake mushroom roasted bean skin
Ingredients: shiitake mushrooms, oil bean skin, celery
Accessories: ginger, vegetable oil, salt, soy sauce, sugar
Method 1. Dried shiitake mushrooms are soaked in hot water.
2. Oil bean skin soaked in hot water.
3. Then cut, knotted, such an advantage is not easy to disperse, burned out better, of course, can also lock the taste.
4. Peel off the old tendons on the back of the celery, cut into small pieces, slice the ginger and set aside.
5. In an iron pan, pour hot oil into the oil bean skin and stir-fry a few times, then put it out and set aside.
6. Heat the oil in a pot, add ginger slices and sauté, pour shiitake mushrooms into the pan and sauté until fragrant. Then pour in the right amount of water and boil.
7. Pour in the oil bean skin and cook together.
8. Pour in an appropriate amount of white sugar and cook together with dark soy sauce.
9. Bring to a boil over high heat, the soup is almost cooked, pour in celery and sauté until it is broken.
10. Pour in an appropriate amount of sauce and let the ingredients evenly coat with the sauce.
11. Sprinkle with salt before cooking. Eat out of the pan! A plate of celery mushroom roasted bean skin is ready, and it is especially good to use with porridge or rice!
Salted fish fried with garlic
Main ingredients: salted fish, garlic, ginger.
Specific method: 1, garlic washed and cut into sections, ginger finely cut and set aside. Anyway, I grew up eating salted fish with garlic to stir-fry together, but in recent years I have learned to use braised pork to fry salted fish is also a very delicious dish, the method next time to share with you.
2, because it is salted fish, so it must be somewhat salty. Remember to soak it in water before eating, here is a reminder to everyone, if you want to dilute the salty taste inside, remember to use cold water to soak. If you use hot water, you can only make the salty taste more intense.
3, add oil in the pot, put the drained salted fish, fry until both sides are golden brown, this step can not be omitted. Because this salted fish is relatively fishy or relatively heavy, it must be spread out by frying.
4, After the fish is fried, put some ginger shreds to better remove the fishy smell. Or add some cooking wine is also OK, I generally don't like to add cooking wine, just add ginger shredded can be.
5, Add the ginger shreds, then put the garlic white into it. Stir-fry until the garlic is fragrant!
6, add enough boiling water to start simmering salted fish. Salted fish is drier, so you must cook it for a while over a medium-low heat so that the fish is softer!
Tomato brisket
Ingredients: Tomatoes, cooked beef brisket, ginger shredded, minced garlic, sugar, water starch, green onion, cooking oil, salt, cooking wine, soy sauce, sugar, water starch, sesame oil
Step 1. Cut the washed tomatoes into chunks; cut the cooked brisket into chunks.
2. Heat the pan with oil and heat it, pour in ginger slices, minced garlic, white onion and sauté until fragrant.
3. Pour in the beef brisket and stir-fry well, drizzle with cooking wine and light soy sauce and stir-fry until fragrant to remove the fishy smell.
4. Add the tomatoes and stir-fry well, pour in the tomato sauce.
5. Add salt and sugar, stir-fry well, pour a little water and cook until flavorful.
6. Hook with water starch, drizzle with a little cooked oil, sesame oil and stir-fry well, put out, sprinkle with green onion.
Mushroom baked shrimp balls
Directions: 1: Cut the back of the prawns with a knife, remove the sand line one by one, add salt, egg white and dried corn starch and mix well. Cut the apricot abalone mushrooms into thick slices.
2: When the salad oil is boiled to 50% heat, fry the shrimp until the surface is hard, drain and set aside. When the oil temperature rises to 70% hot, add the apricot abalone mushroom slices and fry until the color is golden brown.
3, leave a little bottom oil in the pot, first put in the ginger slices and red beauty pepper festival together to fry the incense, then fry the apricot abalone mushroom slices and shrimp, stir-fry at the same time add the beautiful fresh soy sauce and sauce to adjust the taste, and finally hook the thin mustard and out of the pot to plate.
Sautéed sausage with lettuce and carrots
Ingredients: a number of sausages, a lettuce, a carrot, a little salt
Method 1: Wash the sausages first, slice them and set aside
2: Peel the lettuce and carrots, slice them, add a little oil and salt to the boiling water, blanch the water and drain and set aside
3, heat the wok on high heat, put a little oil (not too much, a little can be), put the sausages in, sauté on low heat until the oil comes out, do not fry for too long, the sausages will be mushed
4: Add blanched lettuce and carrots, stir-fry continuously, add salt in parts to taste, or add a small spoonful of sugar to freshen
5, before coming out of the pot, you can sprinkle a spoonful of white sesame seeds and mix well, if you don't add it, you can also do it
Braised mushrooms
Ingredients: White mushrooms, green peppers, red peppers, coriander, sesame seeds.
1: Wash the mushrooms and green peppers, cut the mushrooms into slices, and cut the green peppers into diamond-shaped slices.
2: Heat the oil in a pot and sauté the mushrooms in the water.
3: Stir-fry in sweet noodle sauce, vegetarian oyster sauce and salt for a while. Finally, add green peppers and stir-fry evenly, collect the juice on high heat, pour into the water and stir-fry the mustard, sprinkle with sesame seeds and coriander.
Pork liver roasted tofu
Ingredients: pork liver, tofu, cooking oil, bean paste, water starch, soy sauce, green onion, ginger, pepper powder, pepper powder, chicken essence, cooking wine
Directions: 1: Soak the pork liver in cold water for more than 30 minutes and cut into pieces.
2: Cut the tofu into cubes.
3: Wash and chop the green onion and ginger.
4: Heat the pan with cold oil and 80% of the oil under the watercress sauce and stir-fry the red oil.
5: Stir-fry the pork liver and change color and become hard.
6: Add cooking wine, green onion and ginger and stir-fry evenly.
7: Add soy sauce and peppercorns and stir-fry evenly, add tofu and stir-fry evenly.
8: Add chicken essence and stir-fry evenly, add water starch and stir-fry evenly over high heat to collect the juice, sprinkle with pepper and you can get out of the pot.
Pickled pepper cuttlefish
Ingredients: cuttlefish
Ingredients: pickled peppers, thousands of vegetables, ginger, green onion, peppercorns
Seasoning: salt, cooking wine, rock sugar, broth
The first step to deal with cuttlefish pups: cleaning cuttlefish pups, cuttlefish pups are more difficult to clean, put in clean water to grab a handful of salt, back and forth scrub cuttlefish pups, about five minutes can be, and finally rinse with water. Prepare a container, pour in a spoonful of salt, half a spoonful of cooking wine, a few rock sugars, put some shallots, slices of ginger, and finally add cuttlefish and stir well in the container.
The second step of cooking cuttlefish: prepare a frying pan, pour the appropriate amount of vegetable oil into the pot, when the oil is warmed to six minutes, put in more than ten peppercorns, stir-fry on a low heat to fry out the aroma, fish out the peppercorns and throw them away, pour in the marinated cuttlefish cubs, stir-fry the color gradient in the pot, put in the thousands of gold vegetables, stir-fry evenly over low heat, stir-fry for about a minute.
The third step of cuttlefish out of the pot: the pot is more and more fragrant, at this time take out the broth, the appropriate amount of poured into the pot, cook for about a minute, pour the pickled pepper into the pot, octagonal cover the pot lid, burn in the pot for a period of time, twenty minutes later you can turn off the heat, done, a Sichuan dish pickled pepper cuttlefish pup is ready, taste whether it is slightly spicy and slightly sweet, tender and refreshing.
Scrambled eggs with onions and green peppers
Ingredients: onion, green pepper, egg, cooking wine, salt;
Method 1: Beat the eggs and add a little salt, cooking wine and water.
2. Cut the onion and green pepper into strips.
3. Add oil to the pot, add the eggs and fry them and set aside.
4. Re-add oil in the pot, add onion and sauté, add green pepper later, add scrambled eggs after frying, and add salt to taste before coming out of the pan.
Grilled ribs in honey sauce
Ingredients: ribs, rib sauce, char siu sauce, cooking wine, black pepper, honey;
Directions: 1: Cooking wine, char siu sauce, rib sauce, black pepper, or any sauce you want.
2: Marinate the ribs in the sauce overnight and put them in the refrigerator.
3: Preheat the oven to 200 degrees, add the ribs, bake for 20 minutes, turn over for 10 minutes.
4, while roasting while brushing some, the spice juice composed of honey and marinated sauce makes it more flavorful and the surface is more glossy.
Bean skin meat rolls
Ingredients: bean skin green pepper carrot lean meat
Directions: 1. I am afraid of raw bean skins, so I first steamed the bean skins and let them cool.
2. Cut the green pepper into strips and cook with sesame oil and salt in boiling water.
3. Shredded carrots with sesame oil and salt cooked in boiling water.
4. Shredded lean meat can be fried until it is crispy.
5. Finally there is the roll.
Pine nuts spicy fried chicken
Ingredients: 200 g chicken thighs, 5 g pine nuts, 20 g parsley.
Seasoning: 25 grams each of green and red pepper, 3 grams of pepper, salt and soy sauce, 1 gram each of monosodium glutamate and sugar, 10 grams of cooking wine, 2 grams of sesame oil, rice vinegar and oyster sauce, 15 grams of wet starch, 20 grams of dry starch, chili pepper and green onion oil, 5 grams each of ginger, garlic flakes and shredded green onion.
make:
1: Add 2 grams of pepper and salt to the chicken thighs, add dry starch, mix well and marinate.
2: Take a bucket, add pepper, salt, monosodium glutamate, sugar 1 gram each, oyster sauce 2 grams, cooking wine 10 grams, sesame oil, rice vinegar, dark soy sauce, clear soup 40 grams, wet starch stir well, mix into a sauce.
3: Heat the oil in the pan, heat the heat to 70%, add the chicken thigh meat one by one to prevent sticking, keep turning with a hand spoon, fry until crispy, fish out the drainage oil; rinse the green and red peppers with hot oil.
4, another clean pot, add green onion oil to heat, into the dried pepper high heat sautéed fragrant, under the ginger, garlic slices sautéed, the pot away from the heat, under the fried chicken thigh meat and green and red pepper, add the mixed sauce, quickly stir-fry evenly, pour the oil out of the pot, put into the plate with coriander leaves and green onion shreds, sprinkle with fried pine nuts.
Spicy and sour soup
Ingredients for tofu; eggs; ham (or cooked chicken shredded, shredded meat); shiitake mushrooms; fungus; broth; vinegar; soy sauce; cooking wine; pepper; salt; water starch; sesame oil
method
Cut the ham into thin strips
Cut the tofu into thin strips
Shiitake mushrooms are also cut into strips
Wash and cut the fungus into strips
Beat the eggs and set aside
Pour the pepper into a small bowl and add vinegar to rinse the pepper and set aside
Put the pot on the fire, pour in the broth, replace it with water if there is no broth, boil it and then add the tofu to cook slightly, then add the shiitake mushroom shreds, ham shreds, and wood ear shreds
After boiling, add soy sauce, cooking wine, salt to taste
Then tickle with water starch
Stir with a spoon while pouring in the egg mixture and finally adding the pulverized pepper and vinegar
At this time, turn off the heat and add vinegar must be put after ah, add some coriander to garnish
Drizzle with sesame oil and sprinkle with shredded chili peppers
Pork chops with garlic
Ingredients: Dried chili peppers, minced garlic, dark soy sauce, pork ribs, seafood sauce, shacha sauce, soy sauce, oyster sauce, monosodium glutamate, sugar
Method 1. Change the pork ribs into 12 cm long segments and rinse off the blood with clean water;
2. Marinate with spices for 2 hours (hoisin sauce, shacha sauce, dark soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar) or above;
3. The oil is boiled to 20% heat, put the ribs into the pot, the oil temperature is slowly fried from low to high, until the ribs are mature, the outer skin crust is removed and the draining oil;
4. Add minced garlic and dried chili peppers to the pot to stir-fry the aroma, then add the ribs and stir-fry slightly, add the seasonings, and put the pot
Stewed pork ribs with potatoes
Recipe 1. Prepare the ingredients: ribs, potatoes, ginger, onion, hawthorn slices, large ingredients, cloves, fragrant leaves, cinnamon
2. Slice the ginger and set aside
3. Potatoes cut into pieces and set aside, choose potatoes here, because potatoes can suck a part of the fat, the dish will not be so greasy. If you have kelp, frozen tofu, etc. at home, you can also use it to make it
4. After the pot is heated, without adding a drop of oil, put the ribs directly into the pot, the fat side is attached to the bottom of the pot, and the ribs are slowly fried over medium heat. Don't underestimate this step, it is an important step to force out the rib oil
5. When frying ribs, don't be anxious, because there is water in the ribs, the first fry out is the water, you will hear a lot of water vapor sound, when the water evaporates, the grease in the ribs will be slowly fried out, the two sides of the ribs are fried golden brown, at this time the bottom of the pan has been flooded with grease, if the oil can be poured out some, the fragrant leaves, cinnamon, large ingredients, cloves into the pot, fry out the aroma
6. Add the onion and ginger slices and sauté until fragrant
7. Cook the cooking wine, remove the fishy Titian, at this time you can smell the aroma of the ribs
8. Pour boiling water into an appropriate amount, not over the ribs, turn on the heat
9. Add soy sauce, soy sauce, sugar, hawthorn slices, wild pepper, cover the pot and turn on the mode of slow simmering over low heat. The hawthorn slices added here also have the effect of degreasing and accelerating the stew of pork
After 10.1 hours, the ribs are already simmered, at which point the potatoes are put into the pot and continue simmering for half an hour
11. Stew until the soup slowly becomes less, the ribs are crispy, the potatoes are soft, and then see if there is not so much oil in the pot, this kind of ribs is exactly what I want
Potato chips avocado prawn salad
Ingredients: 1 avocado, 1/2 cucumber, one medium in mango, shrimp (I am fresh shrimp peeled), salad dressing (or thick yogurt) to taste, a small piece of mustard, a number of original potato chips;
1. Remove the pulp of the avocado and cut into small cubes (the size of soybeans);
2. The shrimp is cooked in water, I directly cooked the fresh shrimp peeled out, so the color is red and pretty good.
3. The cucumber and mango pulp are also cut into small cubes. The shrimp are left with a few complete and nice to do the final decoration, and the rest are also cut into small cubes.
4. Put all the cut ingredients into a large bowl, this time the seasoning of the salad you have two choices: 1 is to mix directly with salad dressing plus a piece of mustard. 2 If you want a lower fat and healthier one, replace it with thick yogurt with a little mustard, which is also very tasty. If you are using yogurt, you can add a little salt to enhance the taste.
5. After mixing well, scoop the salad onto the potato chips with a spoon and garnish with a shrimp. OK, enjoy, click
6. There are 4 ingredients in the salad, avocado is the texture of cream, cucumber is the crispy texture, mango is responsible for sweetness, shrimp is responsible for umami. The wonderful combination of these ingredients brings a perfect taste experience, which is indispensable!
Cloud eggs
Recipe 1: Prepare the ingredients
2. Beat the egg whites and yolks separately into a bowl
3. Whisk with an electric whisk
4. Whisk to the whisk to lift the egg white without flowing
5. Put it into the mounting bag, tighten the top of the mounting bag, and cut a small opening underneath
6. After the pan is heated, turn off the heat and put three points of oil
7. Squeeze the egg whites from the framed bag onto the oil in the pan
8. Place the egg yolks in the middle of the egg whites, sprinkle with salt, cover the pot and simmer for half a minute
9. Open the lid and fry for half a minute
10. A crispy cloud egg is ready
Casserole baby dish
Ingredients 250g pork belly, 1 baby cabbage, 20 oil tofu, 5 cloves of garlic, 1/2 tsp salt, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1/4 tsp chicken essence, 1/2 tbsp lao gan mama (can be avoided without spicy)
Method: Put the pork belly in a pot of cold water and cook until cooked
Remove and cut into thin slices
Peel the garlic and cut into small pieces, and the baby cabbage into small pieces, separating the leaves and rhizome parts
Heat a wok and add oil, cool oil to slice the meat, sauté over low heat until the slices come out of the grease, and the slices turn golden brown
Add the root part of the baby cabbage and add salt, oyster sauce, soy sauce, chicken essence (old dry mother)
Sauté until the rhizomes are soft, then add the leaf parts
Stir-fry a few times over high heat to add water, the amount of water is not more than all the ingredients
Add the oil tofu, bring to a boil on high heat, reduce heat and simmer for another 5 minutes, then move into a hot casserole dish
Shredded green pepper meat
Recipe 1. Wash and slice the green onion and ginger.
2. Wash the green pepper and remove the fascia and cut into 5c28 long wires.
3. Wash the tenderloin, cut into 3~5c28 shreds, add 10 grams of starch, 2 grams of salt, 10 grams of cooking wine and marinate for a while.
4. Add 5 grams of starch, 5 grams of dark soy sauce, 2 grams of chicken powder, add a little water to the bowl, and mix into a sauce for later.
5. Put 2 to 3 tablespoons of oil in the pot, when the oil temperature is 70% hot (there is heat on the oil by hand), add the shredded meat, quickly stir-fry, and put it out when the meat turns white.
6. Add 2 tablespoons of oil to the pot, when the oil is warm to 70% heat, add green onion and ginger to fry until fragrant, add green pepper shreds, add 1 gram of salt, continue to stir-fry.
7. Stir-fry for 1 to 2 minutes, add the shredded meat, stir-fry evenly, pour in the sauce prepared before, and contour it.
Bitter melon egg cake
Ingredients: 5 bitter melon 1 egg
1: Wash the bitter melon, cut the seeds, cut into small slices, and then chop. Add salt and marinate for a few minutes
2, eggs beaten, eggs and bitter melon mixed together, you can add some sugar to enhance the taste
3: Pour the bitter melon egg mixture onto a golden baking sheet and place in a preheated oven
After 4 or 20 minutes, a fully shaped, oil-free, flour-free bitter melon egg cake is ready
5, cut the pieces, plate can be on the table
Dry pot baby dish
Ingredients 2 pieces of spiced dried beans, 180 grams of pork belly, 1 baby cabbage, 50 grams of fresh tea tree mushrooms, 8 grams of dried shrimp, 10 dried red peppercorns, 1 green garlic, 10 peppercorns, 6 cloves of garlic, 5 slices of ginger, 2 tsp of salad oil, 1/2 tsp salt, 1 tbsp of red oil bean paste, 1 tbsp light soy sauce, 1 and 1/2 tsp of sugar, 1/4 tsp of chicken essence, 1 tsp sesame oil
Get ready
Cut the pork belly into thin slices, the tea tree mushroom into two pieces, the dried tofu into strips, the outer layer of baby cabbage into two large pieces, and the inner layer of small pieces do not need to be cut. Soak the dried shrimp in cold water for 10 minutes, the garlic is separated into white garlic and the garlic green is cut into small pieces. Cut the garlic into large pieces and slice the ginger into thin slices
Put salt in the pot, bring the oil to a boil, blanch the baby cabbage for 1 minute and remove
Place the blanched baby cabbage in a net sieve and gently press it by hand to drain the water
Heat 2 tsp of oil in a pan and sauté over low heat
Sauté until the slices are cooked, add the garlic and the slices of ginger continue to sauté until the meat turns pale yellow
Add dried shrimp and sauté until fragrant, add red oil bean paste and stir-fry in red oil
Add the dried tofu and tea tree mushrooms and continue sautéing until cooked
Season with garlic white, soy sauce, sugar, chicken essence and sesame oil
Finally, add the blanched baby cabbage and garlic green and stir-fry evenly
Heat a dry pan with 1 tbsp oil, add the cold oil to the peppercorns, and sauté the red peppers until fragrant
Add the sautéed baby cabbage, cover and simmer for 1 minute, then dry the boiler
Scrambled eggs with garlic leaves
Ingredients: garlic leaves, egg, salt
Directions: 1, wash the garlic leaves and cut into small pieces;
2: Add a little salt to the egg, beat it, pour it into the oil pan, scramble into egg flowers, and set aside;
3, add a little oil to the pot, first put in the white root of the garlic leaf, put some salt, and then immediately enlarge the garlic leaf;
4: Finally, add the eggs and sauté well.
Pocket sandwiches
Ingredients: 4 whole wheat toast, 4 tomatoes, 6 lettuce, 2 eggs, shredded carrots, cucumber slices, Qiandao sauce, and 6 ham slices.
Method 1: Preheat the oven at 180 degrees, place the toast in a baking dish, and bake at 180 degrees above and below for 5 minutes.
2, fried eggs, can be fully cooked or semi-cooked.
3: Fry the ham on both sides of the golden brown.
4: Take out the toast slices and apply to the Thousand Island Sauce.
5: Add the greens, ham, eggs, tomatoes, cucumber slices, shredded carrots, then add the greens and cover with toast slices.
6: Gently wrap tightly in plastic wrap and cut in half with serrations.
Winter melon ball soup
Ingredients: 250 grams of winter melon, 150 grams of minced pork, 1/2 egg white, 1 bar of green onion, 1 small piece of ginger, 2 spoons of soy sauce, 1 spoonful of oyster sauce, a little salt, a little five-spice powder, 1 spoon of corn starch, 1/2 spoon of sesame oil, a moderate amount of white pepper powder, a little chopped chives;
Recipe 1. Place the pork filling in a large bowl and add soy sauce, oyster sauce, salt, five-spice powder, minced green onion and ginger, egg whites, corn starch.
2. Stir the minced meat evenly, stir quickly in the same direction, and beat the minced meat vigorously.
3. Peel and seed the winter melon and use a ball digger to form small balls.
4. Put three slices of ginger in the pot, add water to boil, put gloves, put the meat filling in your hand, and squeeze out the meatballs in your hand at the tiger's mouth.
5. Put the prepared meatballs into the pot one by one and bring to a boil.
6. Add the winter melon balls. Skim off the boiled foam with a spoon.
7. Cook for about 5 minutes until the winter melon balls become transparent, then add salt and white pepper.
8. Add sesame oil and sprinkle chopped chives to get out of the pan.
Eggs scrambled with mushrooms
3 eggs, 1 handful of mushrooms, 1/2 carrot, 1 g shallot, 1 tsp salt, 1 tsp pepper, vegetable oil to taste
1. Prepare the raw materials; put the eggs in a bowl and beat with an appropriate amount of salt; heat the pan, add the appropriate amount of oil, and put in the egg mixture
2 After the egg mixture is fried until it is set, then scoop it into small pieces and put it out; add a little oil in the pan, add carrot pieces and stir-fry; slightly simmer the red oil and stir-fry the prepared double mushrooms
3 pairs of mushrooms stir-fried water and cook for one or two minutes, add salt, pepper to taste, add eggs, stir-fry a few times, add shallots before cooking, stir-fry evenly and then turn off the heat.
Soy bean braised pork
Ingredients pork belly; soybeans; cooking wine; light soy sauce; dark soy sauce; tomato sauce; rock sugar; green onion; garlic; star anise; red pepper
The method is to cut the pork belly into pieces
Blanch in cold water
Drain the meat and drain
Stir-fry the shallots, garlic and red peppers in the pot and add the blanched pork belly pieces
Sauté the pork belly until oily
Pour in the old soy sauce and stir-fry to color
Then add the soybeans that have been soaked in advance
Stir-fry, add cooking wine and soy sauce, star anise, rock sugar and water to spread through the ingredients, bring to a boil on high heat and reduce heat to slow cooking
Add the tomato sauce when the soup is thick
Stir-fry the tomato sauce over high heat and simmer for a while
Seafood steamed tofu
Ingredients: 2 pieces of tofu, shrimp to taste, green pepper to taste, red pepper to taste, green onion white to taste, salt to taste, soy sauce to taste, a little chicken powder, peanut oil to taste;
Directions: 1: Put the shrimp in boiling water and cook for half a minute, then pick up the shrimp and set aside.
2: Cut the tofu into thin slices and put on a plate.
3: Cut the green and red pepper into strips, cut the green onion and white shreds into a bowl and soak for a while.
4: Sprinkle the tofu evenly with salt, add shrimp, steam in a steamer with boiling water for about 10 minutes, and then pour out the excess water.
5: On top of the steamed tofu, add green and red pepper, chicken powder, pour in soy sauce, drizzle with hot oil and serve
Fragrant fried potato shreds
Method 1: Cut the potatoes into thin strips and wash them off the starch in water;
2: Crush the tofu, finely chop the onion, green pepper and ham, mix together, add salt, chicken essence and five-spice powder, stir well;
3. Wrap the quail egg with tofu puree, form a ball, and dip the surface of the prepared tofu ball with a layer of dry starch;
4: Wrap the tofu balls with a layer of dried potato shreds, pour oil into the pot, add potato balls when it is 50% hot, and fry over medium-low heat until golden brown
Steamed clams
Ingredients: goji berries, dried chili peppers, garlic, oil, butter, soy sauce, green onion
Directions: 1. A pound of clams, spit sand, wash the shells one by one, 2 dried peppers, 2 garlic, a little oily aroma;
2. Add the clams, add 60ml of sake, cover the pot and bring to a boil;
3. After opening the mouths one by one, add 10g unsalted butter, 2 teaspoons of soy sauce, a small amount of shallots, mix well and cook slightly.
Braised eel
Ingredients: 1 eel, 5g green onion, 6g ginger, 8 cloves of garlic, 6 rock sugar (medium size), 30g of white wine, 25g of soy sauce, 15g of sugar, salt, a pinch of chicken essence;
1. Eels are opened and washed to remove the dorsal ventral fins; cut into equal-width segments; grasp well with white wine and salt for 10 minutes;
2. Slice the ginger, cut the green onion into small pieces, pat the garlic and cut it slightly; pour vegetable oil into the pot and slowly warm the rock sugar into the oil;
3. Add minced garlic, ginger slices, and green onion, stir-fry together with rock sugar water in the pot to bring out the aroma; put the pickled eels together in the pot, stir-fry the sugar color evenly, then add soy sauce and stir-fry evenly;
4. Add the water that has just passed the eel to a high heat and boil it on high heat, then turn to medium heat and cook for 15 to 20 minutes, then add 15g of white sugar and stir-fry well to collect the juice and add the condiments to the sauce.
Chanterelle gluten chicken
Ingredients: 500 g of earth rooster meat, 200 g of gluten, 50 g of dried tea tree mushrooms, 100 g of chanterelles, 150 g of chicken blood. Salt, monosodium glutamate, chicken essence, pepper, fresh soup, rattan pepper oil, chicken fat each appropriate amount.
method:
1: Cut the chicken meat into small pieces, cut the chicken blood into large pieces, and set aside.
2: Soak dried tea tree mushrooms and cut into about 3 cm long segments; wash the chanterelles and set aside.
3: Heat the chicken fat in the pot, sauté the chicken nuggets until the water vapor dries, then add the tea tree mushrooms and stir-fry together, then put the fresh soup and bring to a boil, then add the chanterelle bacteria to a low heat and simmer for one hour.
4: After an hour, add chicken blood clots, gluten and cook slightly, then add salt, monosodium glutamate, chicken essence, pepper to adjust the taste, and finally pour a little rattan pepper oil out of the pot and plate.
Pickled pepper bullfrog
Ingredients: Broth, two bullfrogs, 1 lettuce, 2 celery, long pickled pepper, millet pepper, ginger, pepper, starch, salt, cooking oil, cooking wine, sugar
Method 1: The bullfrogs slaughtered in the vegetable market are cleaned with water, chopped into small pieces, and sizing with salt, pepper, starch, and cooking wine.
2: Cut the lettuce into hob pieces and cut the celery into sections.
3: Millet pepper, pickled red pepper into knots, ginger cut into ginger rice.
4. Blanch the lettuce in boiling water.
5: Pour an appropriate amount of cooking oil into the pot, heat it to 50% or 60%, pour in the bullfrog and slide until it is broken, pour out the pot and set aside.
6: Wash the pot and pour in a little cooking oil, add ginger rice, pickled pepper and sugar to simmer the aroma, pour in the blanched lettuce and celery, stir-fry slightly, if not salty enough, then add the right amount of salt.
7: Then pour in a little boiling water, add a little broth, boil and pour in the slippery bullfrog, and cook it slightly to get out of the pot
Stir-fried noodles with vegetables
Ingredients: cabbage, shiitake mushrooms, onion, carrots, bean sprouts, ginger and garlic, sugar, oyster sauce, soy sauce, soy sauce, soy sauce, eggs, noodles
1, cabbage, shiitake mushrooms, onions and carrots washed and drained water and cut into strips, bean sprouts plucked roots, washed and drained, ginger and garlic minced;
2, sugar, oyster sauce, soy sauce, soy sauce together into the bowl to make a sauce for later;
3: Bring water to a boil in a pot, add noodles, cook until 8 is ripe, fish out and use cool water, then drain;
4: Start the pot again, pour the oil, add the ginger and garlic minced, heat the heat and heat until fragrant, sauté the cut cabbage, carrots, bean sprouts and shiitake mushrooms over medium heat until soft;
5, put in the noodles, high heat, stir-fry with chopsticks, pour in the prepared sauce, put in the onion shreds, stir-fry evenly, put out;
6: Start the pan again, fry a poached egg, fry the fried egg and put it on top of the noodles.
Dried sautéed potato fries
1. Peel the potatoes, wash and cut into strips.
2. Remove the celery root and wash the leaves and cut into sections.
3. Slice the ginger, mince the garlic and shred the rice pepper.
4. Put oil in a hot pan (twice as much as usual stir-fry), add potato strips and sauté (this process should be on low heat, and patiently fry the moisture of the potato fries)
5. Sauté until there is no water, the skin is golden, a shell, the potatoes are cooked, and set aside.
6. Stir-fry the oil to 50% heat and add peppercorns, garlic, ginger and rice peppers until fragrant.
7. Stir-fry the celery for 1 minute
8. Put the potato chips into the pot, stir-fry, add salt, cumin, sesame seeds and stir-fry evenly.
9. Plate, delicious food can be eaten.
Oat trotters
Ingredients: 2 pig's trotters, 1 small bowl of oats, ginger, star anise, cinnamon, rice wine, oil, salt, sugar, soy sauce, soy sauce, water;
1: Soak the oats overnight in advance. Chop the pig's trotters into small pieces and blanch them in cold water with ginger and rice wine.
2: Put a small amount of oil in the pan and lightly fry the blanched pork trotter with the skin. While the temperature is still high in the pan, cook in rice wine, add an appropriate amount of soy sauce and stir-fry.
3: Add star anise, cinnamon, a spoonful of sugar and oats, then add an appropriate amount of dark soy sauce.
4: Add a bowl of water, about the ingredients, cover the pot and simmer for about 45 minutes. After the pig's trotters are soaked, add the appropriate salt according to the saltiness.
Crispy fried mushrooms
Ingredients: mushrooms, eggs, flour, salt, peppercorns, oil
Directions: 1, rinse the mushrooms, tear them into small pieces, boil the water in the pot, put a spoonful of salt in the water, put the mushrooms into the soft, fish out the cool water to cool.
2: Remove the mushrooms and dry the water by hand.
3: Put in a pot, put salt, pepper powder and mix well.
4: Take a small pot and beat in the eggs.
5: Beat the eggs, add some flour, add a little water to make a thin egg paste.
6: Take a slice of mushroom and put it in the egg paste, try to see if you can hang the paste, if it is thin, add some flour and stir well.
7: Heat the oil in a pan, wrap the mushrooms in egg paste one by one, put them in oil, and fry them slightly golden on medium-low heat.
Fried chicken gizzards with leeks
Ingredients: leeks, baking soda, chicken gizzards, salt, sugar, starch, vegetable oil, cooking wine, soy sauce.
method:
1. Pluck the yellow leaves from the leeks, rinse them with water, and soak them with baking soda for 10 minutes.
2. The chicken gizzard is scrubbed with salt several times and washed and sliced.
3. The chicken gizzard should be grasped by hand with salt, sugar and pepper, then add starch and vegetable oil and mix well, let stand for 10 minutes.
4. After washing the leeks, cut into sections and control the water.
5. Stir-fry the marinated chicken gizzard in a frying pan for a while.
6. Add an appropriate amount of cooking wine and stir-fry evenly.
7. Wash the wok, start the frying pan again, add the leeks over high heat and stir-fry for a while.
8. Add salt to taste.
9. Add the chicken gizzard and stir-fry together for a while.
10. Finally, add an appropriate amount of raw soy sauce and stir-fry evenly
White ear parsley
Ingredients: 150 g of water hair white fungus, 250 g of celery. Dry sea rice 20 g. Refined salt 4 g, MONOS GLUG 1 g, white vinegar 5 g, sugar 5 g, sesame oil 5 g.
1. Wash the white fungus, put it in a pot of boiling water and blanch it for 1 minute, then put it into cold boiling water and let it cool, control the water and set aside.
2. Wash the celery, cut the blade obliquely, blanch, cool, control the water and set aside.
3. Wash the rice, blanch it in boiling water, fish it into a bowl, add a little water, steam for 30 minutes and let cool.
4. Put the celery and white fungus in a basin, add sea rice, salt, monosodium glutamate, white vinegar and sugar and mix well and serve.
Shrimp egg rolls
Ingredients: 15 prawns, 4 stupid eggs, a small piece of carrot, salt, black pepper, flour, water, 2 ingredients (shrimp oil), 15 shells of removed shrimp, about 200ml of oil
Carrots are chopped, eggs are beaten into bowls, shrimp are shelled, shrimp lines are removed, shrimp are chopped into purees, and carrots are added;
Add salt, ground black pepper, shrimp oil and mix well. Break up the egg mixture and add a little salt. Add a little oil to the pot, pour in half of the egg mixture, slightly solidify and turn over, both sides solidify out of the pot;
Also spread the remaining egg mixture on another egg skin. Cut the egg skin into squares, chop the cut corners, add it to the filling in 2 and mix well, first brush a layer of paste on the egg skin, then spread the filling, flatten and roll up. Steam for 10 minutes
Stir-fried garlic sprouts with shredded meat
Ingredients: 250 g of garlic sprouts, 150 g of pork, oil and salt to taste, 1 slice of ginger, 1/2 tbsp cooking wine, 1 tbsp light soy sauce, 1/2 tsp white pepper,
Directions: 1. Prepare the required ingredients, the pork is selected with a little fat, the fried dishes taste better, the garlic seedlings are washed, and then cut into inches and set aside, and the ginger is cut into minced pieces.
2. Cut the pork into slices and then into strips, and the thickness should be even.
3. Heat the pot with oil, sauté the shredded meat, sauté the shredded meat until the color turns white, pour in cooking wine, soy sauce, sauté evenly, sauté the shredded meat to color
4. Add garlic seedlings, salt, white pepper, stir-fry over high heat, sauté the garlic seedlings until slightly soft, turn off the heat, and put out the plate