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 a selection of different dishes to share with everyone, together for the wonderful life of every day!
Spicy beef offal pot
Ingredients: beef offal, cauliflower, potatoes, hot pot ingredients, coriander, dried chili peppers, green onions, ginger, garlic, soy sauce, soy sauce, peppercorns, sesame oil, chicken powder
method:
1: Clean and wash the beef offal, put into the pressure cooker and press for 30 minutes, slice the potatoes, cut the cauliflower into pieces, slice the ginger, crush the garlic, cut the green onion, wash the parsley, cut the dried peppers.
2: Blanch potatoes and cauliflower until 6 ripe, set aside; let the beef offal cool, cut into strips, and cook the soup of the beef offal for later.
3: Heat the pot in oil, add ginger garlic, peppercorns, hot pot ingredients and dried chilies and stir-fry until fragrant, add beef offal and stir-fry well. Add light soy sauce, dark soy sauce, chicken powder, sugar, pepper and beef offal soup and simmer over low heat.
4: When the soup is slightly less, pour the potatoes and cauliflower into the stir-fry, add chicken powder to taste, drizzle a little sesame oil before cooking, and add coriander.
Fish fried tofu
Ingredients: 1 box of tofu, 1 green onion, 4 cloves of garlic, 4 slices of ginger, 3 small red peppers, 2 tablespoons of chili paste, a little water starch, salt, a little chicken powder
1, cut the tofu into thick slices of about 8 mm, evenly apply salt on the surface, place it for more than half an hour, let it fully taste, drain the water;
2、Cut the green onion into green onions, cut the ginger into strips, slice the garlic, and cut the red pepper into strips;
3, wipe the water on the surface of the tofu, put in the oil in the pot, put in the tofu, fry until one side is golden and turned over, and the two sides are golden;
4: Leave the remaining oil in the pot, add green onion, ginger, garlic and pepper and stir-fry until fragrant;
5, then pour in the tofu, add water to less than half of all the tofu, add salt, chicken powder, chili sauce, wait for the water to boil, cover the pot and turn the lid to low heat and simmer for 8-10 minutes;
6, pour water starch to collect the juice.
Garlic loofah
Ingredients: 2 loofahs, 1/2 peppercorns, garlic, green onion, 2 grams of salt, soy sauce
1: Peel and dice loofah, peel and dice the bell pepper, peel and crush the garlic.
2: Heat the oil, put the green onion in the pot, pour in the diced loofah and stir-fry.
3: Add salt and light soy sauce and stir-fry well, pour in the diced bell pepper and stir-fry evenly.
4, finally pour in the minced garlic stir-fry, this time according to personal taste adjustment, want to make the garlic a little spicy, just fry less, do not want to eat spicy on the more fried will, stir-fry out of the pot.
Pickled pepper roast konjac
Ingredients: konjac, dried peppercorns, oyster sauce, shallots, sugar, pickled peppers, pickled ginger, bean paste
1: Cut the konjac into pieces, boil in boiling water for a few minutes, then drain. Chop the pickled pepper and pickled ginger and set aside. Finely chop the shallots.
2: Pour oil into the pot, when the oil temperature is 6-7% hot, pour in the pickled pepper and ginger and stir-fry until fragrant, then add a spoonful of Pixian watercress and fry the red oil.
3: Add dried peppercorns and stir-fry until fragrant, then pour in konjac, oyster sauce and sugar and stir-fry for a few minutes, add 50 ml of clear soup and cover the pot, turn to low heat and simmer for 2 minutes.
4: When the soup is almost dry, collect the juice on high heat, put it on the plate, sprinkle with green onion and garnish.
Cold tossed fennel almonds
Ingredients: fennel, almonds, sesame oil, chicken essence, pepper water.
Directions: 1: Enlarge the almonds into a bowl of water and wash off excess salt.
2: Cut fennel into 2 cm long segments.
3: Put the almonds and fennel into the pot and add the appropriate amount of sesame oil, chicken essence and pepper water.
4: Mix well and then plate
White-blanched shrimp
Ingredients: 1 kg shrimp, 2 teaspoons of salt, 1 chives, 1 coriander, 2 cloves of garlic, a pinch of sugar, 2 spoons of light soy sauce, a little cooking oil, 3 slices of ginger shredded
1, prawns cut off the shrimp whiskers, shrimp gun, remove the shrimp line, wash and set aside;
2, put water, salt, cooking wine, shredded ginger, chives, a little oil, bring to a boil;
3, after the water boils, pour in the shrimp, 2-3 minutes can be;
4: Mix the dipping sauce, chop the garlic, chop the coriander, put it on a small dish, add a little sugar, sesame oil, stir-fry the soy sauce, pour it into the dish and mix well.
Fried squid with leeks
Ingredients: 400 grams of water squid, 250 grams of leek stalks, 6 grams of refined salt, 20 grams of rice wine, 20 grams of water starch, monosodium glutamate
1. Cut the leek into long sections; cut the squid into strips, put it into a pot of boiling water and fish it out to control the water.
2, put peanut oil in the stir-frying spoon and burn until 60% hot, put in the leek yellow stalks and stir-fry quickly, then fry the squid shreds evenly, add rice wine, salt, monosodium glutamate, boil and use water starch to hook the rice soup, put on the plate.
Lentil stew
Ingredients: 200 g of lentils, each appropriate amount of ginger, 2 small cups of rice, 2 spoons of soy sauce, salt to taste
Step: 1, lentils plucked from both ends to wash, diagonally cut into small pieces
2: Finely chop the ginger
3: Wash the rice, put it into the rice cooker and put the amount of water you usually cook for later
4: Heat the oil in a wok and add ginger to bring out the aroma.
5: Add 2 tablespoons of soy sauce to the pan and sauté the salt until 8 ripe
6: Add the sautéed lentils to continue cooking when there are 10 minutes left in the cooking process
7, the end of the program mix well, the rice is ready
Seafood porridge
Efficacy: Enhance calcium, various trace elements, appetizer. The aroma is delicious. Eat it once soon. Children who have no appetite can use the delicious taste of these two fresh foods to stimulate their appetite.
Ingredients: 2 small harukas + oysters dried one.
Directions: Cut the oysters into small pieces and boil the ingredients into water until soft and flavorful. Then add noodles or rice. If the baby is one year old, you can fish out the soft and rotten remote pillar and chop it, turn it over, and eat it together.
Pumpkin double pepper egg cake
Ingredients: 2 eggs
Ingredients: A small piece of pumpkin, a small slice of green and red pepper
Seasoning: 1/2 teaspoon salt, 1/4 teaspoon pepper
steps:
1. Plan the pumpkin into thin wires.
2. Microwave on high heat and take out for 2 minutes.
3. Cut a little green and red pepper shreds.
4. Place the pumpkin and shredded bell pepper in a bowl, beat in the eggs and add salt and pepper.
5. Stir well and add a little flour.
6. Stir again into a particle-free egg batter.
7. Bring the pan to low heat and preheat slightly, brush with a thin layer of oil.
8. Pour in half the egg paste and spread the bottom of the pan and fry until the surface solidifies.
9. Turn over and continue to fry, then fry the other half of the egg paste.
Pretzels
The charm of the puff pastry lies in its layered mellow aroma, and the light weight does not mean that the taste does not stand up to tasting, on the contrary, it is more and more flavorful the more it is chewed. Mellow and sweet, layer by layer, overlap to please your taste buds~ ~ ~ ~ ~
— Preparation of materials —
Flour: 200 g, butter: 30 g, egg: 1, marciline: 150 g, salt: 5 g
Powdered sugar: 50g
— Production Steps —
1. Soften the butter, stir with flour, salt, icsulk and water to form a dough, then cover the dumplings with a damp cloth for 15 minutes.
2. Roll out the dough into large flakes, roll out Marciline into smaller slices and place on top of the dough. Then gently fold Marciline with a dough sheet, wrapping Marciline in the middle like a quilt.
3. Fold it over, the double layer is facing down, tap it with a rolling pin a few times to loosen it for about 10 minutes, then sprinkle a layer of flour, fold it again in the same way, and then beat again.
4. After beating softly, roll it into large pieces and cut it into your favorite shape with a knife. After the eggs are beaten, spread the egg mixture evenly over the prepared dough and place on a baking sheet. Preheat the oven to 200°C and bake in a baking dish for 25 minutes.
Stir-fried sausages with bamboo
Method: 1, soak the bamboo in water in advance, soak it softly, soak it soft and cut into small pieces.
2: Bring water to a boiling pot, add the right amount of salt, add the rotten bamboo into it and blanch.
3: Then put the black fungus into it and blanch it and set aside.
4: Heat the pan with cold oil, put the sausages inside and sauté.
5: Sauté until fragrant, add blanched bamboo and fungus and stir-fry.
6: Stir-fry for a minute or two, then add salt to taste.
7: Add the garlic before finishing the pan and stir-fry until the garlic changes color.
Tomato white jade mushroom
Ingredients: cherry tomatoes, white jade mushrooms, green peppers, soy sauce, salt
1: Soak the white jade mushrooms in water, wash and cut the green peppers and set aside.
2: Wash the tomatoes and cut them in half in the middle for later.
3: Put water in the pot, wait for the water to boil, put the white jade mushrooms in the pot and blanch for 3 minutes, then drain and set aside.
4: Heat the oil in a hot pan, stir-fry the white jade mushrooms in the pot, pour a small amount of soy sauce to color and season, then pour the small tomatoes into the stir-fry.
5: After the small tomatoes are sautéed, add the green peppers and fry until they are broken, then season with salt and serve on the plate.
Stir-fried vermicelli with chopped cabbage
Ingredients: 1/2 cabbage, 150g pork, 1 handful of vermicelli, oil and salt to taste, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 5 dried chili peppers, 1 tablespoon of cooking wine, 1/2 tablespoon of braised soy sauce, 1 tablespoon of light soy sauce, 1/2 tablespoon of rice vinegar
1. Put the vermicelli in the basin in advance, pour boiling water and soak for 3 hours;
2、 Wash the cabbage and cut into strips;
3: Cut the pork into small pieces, chop the green onion, mince the ginger, slice the garlic, remove the seeds from the dried peppers, and cut into small pieces;
4: Bring water to a boil in a pot, blanch the vermicelli and blanch the vermicelli until transparent. Remove the vermicelli, place in a large bowl, add 1 tablespoon of cooked oil, 1/2 tablespoon of braised soy sauce, stir to color;
5, the pot is added to heat, under the green onion, ginger, garlic slices, pepper segments stir-fry, and then add minced meat and stir-fry, sauté the minced meat until the color turns white;
6: Sauté the cabbage shreds, drizzle with rice vinegar, sauté the shredded cabbage on high heat until it breaks. Add vermicelli, salt, soy sauce, cooking wine, stir-fry quickly over high heat, turn off the heat, and put out the plate.
Lily stir-fried
Ingredients: 1 lily, 1 handful of black fungus, 1/2 green pepper, 1/2 red pepper, 2 cloves of garlic, salt to taste
method
1, fresh lilies washed, black fungus foam hair, red pepper, green pepper slices, garlic slices for later;
2, wash the pot hot oil, sauté the pesto slices, put the green pepper, red pepper and stir-fry until the break, put the fungus, stir-fry a few times;
3: Add fresh lilies, fry until the edges are transparent, add salt to taste and then cook.