<h1 class="pgc-h-arrow-right" data-track="45">
</h1>
Fresh ingredients are a tribute to good food, and tasting all the delicious tastes, still coveting the taste, we call it home. Meet thousands of kinds of food, meet thousands of people, know thousands of lives, know each other. The new taste squeezed out by the ancient method, like a surprising old friend, with the fragrance of the flowing years, meets you. The joy of food is irrelevant to time, and it is equally gratifying to spend 4 hours making a big meal and waiting for a delicious bowl of noodles in 4 minutes. The world's food is even more colorful, and what is difficult to give up in our hearts is the earth under our feet, the noodle soup in the bowl and the comfort of our parents. Even if we go to the ends of the earth, the stomach and tongue must eventually recognize the ancestors, and every dietary man and woman has a warm home-cooked dish hidden in their hearts. Next, Xiaobian will continue to talk to you about today's home cooking.
Liver waist and stir-fry
method
1. A pair of pork loins, 0.5 kg of pork liver, all the pork loin fascia is removed and the waist flower is cut with a knife, the pork liver slice is washed with water, soaked in white vinegar water and set aside.
2. Soak the fungus in warm water and set aside
3. Prepare the pickled pepper (part of the circle, part of the chopped pickled pepper), sliced ginger, sliced with a knife of green onion, sliced garlic.
4. Soak in vinegar water for 10 minutes liver waist with water washed and squeezed dry water put salt, pepper, soy sauce, soy sauce, cooking wine, egg liquid, starch stir evenly and then add a little food oil to stir evenly.
5. Seasoning juice, put salt, pepper, oyster sauce, sugar, cooking wine, soy sauce, starch and set aside.
6. Put oil in the pot to burn 60% of the heat and put more than a dozen peppercorns, and then dare to garlic slices, pickled pepper rings, pickled ginger slices and stir-fry.
7. After stir-frying, put the marinated liver waist under the pot on high heat and fry for more than ten seconds, then put the minced pickled pepper and stir-fry a few times to evenly, then put down the fungus and green onion slices.
8. Stir-fry the fungus and green onion and stir-fry the prepared sauce, tighten the sauce and put it on the plate.
Braised carp
Ingredients: 1 piece of fresh carp (about 750 g), peanut oil 100 g, wet starch 25 g, green onion white 5 g, soy sauce 25 g, pine mushroom 15 g, cooking wine 25 g, ginger 5 g, monosodium glutamate 1 g, pepper 1 g, chili noodles 1 g, refined salt 1.5 g, sesame oil 2 g
1, the fresh carp washed, descaled, gill, in the abdominal section with a knife cut, to remove the internal organs, wash the blood foam, both sides of the oblique 5 knives.
2: After the pine mushroom water is haired, wash the sediment, remove the root, peel the green onion, wash it, and cut it into fine strips; ginger is washed, peeled and cut into slices.
3, put peanut oil in the pot, heat the heat, a little order, the whole carp under the pan frying into two sides into yellow, and then cook into cooking wine, and then put in the chili noodles, pine mushrooms, salt, soy sauce, ginger slices, boil, change the heat to simmer, and then add the white onion, monosodium glutamate, hook, add sesame oil, pepper, into the plate, you can.
Pork rib corn soup
Royalties
3 pieces of fruit corn, 500g of ribs, 2 slices of ginger, a pinch of salt
The ribs are boiled in cold water, blanched in bloody water, and then scooped up and set aside.
Slice the ginger, cut the corn into small pieces and set aside.
Bring the water to a boil, then add the ribs, corn, and ginger slices.
When cooking, just put a little salt
The wait is long... 3.4 hours later!! Eat!!
Braised pork in dry sauté
Ingredients: 5000 grams of pork belly washed into large pieces, put into the water (add star anise, peppercorns, green onion ginger, salt, add sugar color 40 grams on the background color) Cook for 30 minutes on low heat until cooked thoroughly, fish out the knife and change into small pieces for later.
method:
1: Drain through the wok, add 400 grams of pork belly cubes over low heat to dry the water, and when the surface of the meat becomes brown, pour out the remaining oil in the pan, leaving only 25 grams for later.
2, the oil is boiled to 50% heat, under the Pixian watercress crushed 30 grams of low heat to fry out the red oil, beat off the dregs (otherwise the fried pork belly will have a lot of crushed residue, affecting the appearance), in the oil down into the green pepper 10 grams, dried pepper 40 grams, ginger shredded 30 grams of stir-frying, put in the pork belly pieces and green onion white section 20 grams sauté for 1 minute, add 40 grams of water, sugar 5 grams continue to stir-fry for 2 minutes, until the water is all dry, the meat pieces are brown and red, put the oil into the bowl, garnish 5 grams of coriander can be served.