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" > braised pork ribs</h1>
Ingredients: 800g pork chops, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, dried chili peppers, 1 teaspoon of allspice powder, 1/2 tablespoons of peppercorns, 2 star anise, 2 tablespoons of cooking wine, 1 tablespoon of chicken powder, appropriate amount of ginger, appropriate amount of salt, appropriate amount of green onion
method:
1: Wash the ribs, chop them off and set aside; slice the ginger, cut the green onion into sections, and cut the dried chili peppers in half;
2, put water in the pot, then put in the peppercorns, boil the water and put in the ribs, blanch the water, fish out the drained water and set aside;
3, put oil in the pot, put in the ginger shallot star anise stir-fry, then put in the ribs, fry until slightly yellow and then put in the dried peppers, continue to stir-fry, until the edge of the ribs is a little yellowish, put in the cooking wine, stir-fry a few times along the edge of the pot to pour raw soy sauce, while sprinkling five-spice powder, stir-fry evenly, put in water, just soak the ribs, turn to low heat after boiling for 30-50 minutes.
4: When the ribs are soft and cooked, add salt and chicken powder, stir-fry, turn to high heat to collect the juice and you can get out of the pot.
<h1 class="pgc-h-decimal" data-index="02" > stir-fry chickens</h1>
Ingredients: 750g chicken cubs, 2 green peppers, 3 red peppers, soy sauce, red vinegar, peppercorns, large ingredients, green onion, garlic slices.
method
1. Sauté the chicken in hot water into sections and stir-fry in cold water
2. Then heat the oil in a pan, add sugar to the pot, add the green onion, ginger and garlic into the pot
3. When the oil splashes, put the baby rooster and the red and blue peppers into the pot.
4. When stir-frying, add salt, soy sauce, red vinegar, peppercorns and large ingredients
5. Stir-fry for a few minutes on high heat for 10 minutes.
<h1 class="pgc-h-decimal" data-index="03" > fried chicken wing wrapped rice</h1>
Ingredients: 10 chicken wings, soy sauce, oyster sauce, sugar, honey, glutinous rice, green beans, carrots, corn, shiitake mushrooms, salt
1, the chicken wings washed, and then take out the scissors, carefully remove the bones, slowly cut the onion meat, be careful not to break
2: Stir in 3 spoonfuls of soy sauce, 4 spoons of oyster sauce, 2 spoons of sugar, 2 spoons of honey and stir well
3: Cut carrots into cubes, corn into cubes, shiitake mushrooms into cubes and set aside
4: Put oil in the pot, put the diced vegetables into the pot, add the appropriate amount of salt and fry for a while, turn off the heat
5: Put the prepared glutinous rice into the pot and stir-fry evenly
6: Take a chicken wing, carefully stuff the glutinous rice into the chicken wing, and then take a toothpick to seal the mouth
7: Put a little oil in the pan, put the chicken wings into the pot one by one, and slowly fry them on both sides over low heat
8: Then brush the prepared sauce and fry while cooking until the chicken wings are cooked and the two sides are golden brown and ready to eat
9, home oil chili powder can be sprinkled with chili powder, cumin powder, and then sprinkled with white sesame seeds, delicious fried chicken wings wrapped rice is ready
<h1 class="pgc-h-decimal" data-index="04" > hand-torn mushroom root</h1>
Ingredients: 150g shiitake root (i.e. shiitake mushroom foot), 1.5 tsp salt and cumin powder, 2 teaspoons light soy sauce, 1 tsp paprika, 2 teaspoons oil, chopped coriander
1. Wash the shiitake mushroom root, cut off the hard peduncle of the bottom part, and then use your hands to dry the shiitake mushroom root one by one as much as possible
2. Take the mushroom root, pat it loose with a knife, and then tear it into small strips along the grain
3. Sprinkle salt first, stir well; then add soy sauce and mix well; then sprinkle with paprika and cumin powder, and stir well
4. Finally add salad oil and a little chopped coriander and mix well
5. Take a large plate that can be put into the microwave and spread out all the pickled mushroom roots
6. Put the dish in the microwave and heat for about 4 minutes to remove. (The mushroom root that comes out in 4 minutes is slightly wet and not too dry.) If you like the texture of the tendons and dry, you can extend the time according to the situation. ）
<h1 class="pgc-h-decimal" data-index="05" > shrimp in tomato sauce</h1>
Ingredients: 1 kg of shrimp, 1 tomato, ginger, garlic, cooking wine, white pepper, salt, sugar, cooking oil, sauce,
Preparation steps:
1, look, the supermarket real price... Although it is more expensive, I also have to buy oh,
2: Soak the shrimp in some salt water for a while, wash, remove the head, black line, and cut it from the middle with scissors. Add ginger, cooking wine, white pepper powder and marinate for 10 minutes
3: Wash and cut the tomatoes into small pieces and set aside.
4: Heat the pan with cold oil, add ginger and garlic until fragrant.
5: Add the shrimp and stir-fry over high heat until colored.
6: Stir-fry the tomatoes together until the tomatoes are sandy. It looks like about two minutes at most.
7: Stir-fry the salt and sugar together, then stir-fry well with a little sauce. It is very delicious, especially the soup is very fresh and fresh for bibimbap.
<h1 class="pgc-h-decimal" data-index="06" > sauerkraut fish</h1>
Ingredients: A few sprigs of pickled sauerkraut, fillets, konjac, mushrooms, peppercorns, vine peppers, pickled peppers, dried peppers, salt, sugar, rice wine, soy sauce, garlic.
1: Cut the sauerkraut into sections and marinate the fillets with starch or egg white.
2: Stir-fry the peppercorns in a pan with oil, then add the dried chili peppers and garlic cloves. Stir-fry. Stir-fry the aroma and add the chopped sauerkraut and stir-fry for about 5 minutes. Add the konjac cubes and stir-fry for 3 minutes, then add the mushrooms. Then pour water over the dish. Cook on high heat and low heat for 2 minutes.
3: Add the fillets and add a little salt. Cook for 10 to 15 minutes over low heat to allow the fish to absorb the flavor of sauerkraut.
4: Drizzle with peppercorn oil and remove
<h1 class="pgc-h-decimal" data-index="07" > stuffed loofah</h1>
1. Prepare the carrots, wash the green onions
2. When the pork is bought, ask someone else to crush it outside, or come back and chop it yourself. Carrots, chopped green onions into the pork, add 2 spoons of cooking wine, 2 spoons of light soy sauce, 2 spoons of peanut oil, 1 spoon of salt and stir
3. Mix the minced meat and marinate for 15 minutes
4. Peel the two loofahs and wash them into sections
5. Use a spoon to make a small hole in the middle, then touch a layer of salt on the loofah to taste
6. Then stuff the meat filling, the others also dig a hole in turn, touch the salt, and then brew the meat filling.
7. Finish the brewing and plating in turn
8. Bring water to a boil in a pot
9. Place loofah and cover and steam for 13 minutes on high heat
<h1 class="pgc-h-decimal" data-index="08" > dry sautéed fatty intestines</h1>
Fees:
Ingredients: 500 g of pig intestine;
Accessories: 1 onion, 1 bell pepper;
Seasoning: 2 tsp salt, 2 green onions, 1 small piece of ginger, 5 g garlic, 2 star anise, 1 cinnamon, 1 dried chili pepper, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 teaspoons of white wine, 2 slices of fragrant leaves, 1 teaspoon of sugar.
Dry sauté fat intestines to be practiced
1. Prepare the materials, I bought the kind of semi-cooked intestine sold in the supermarket, this large intestine must be cooked for a period of time to fry, otherwise the direct frying will not move;
2. Put the fat intestines into the pot, add soy sauce, soy sauce, water, a little white wine, onion, ginger, garlic, star anise, cinnamon, fragrant leaves, 1 teaspoon salt, sugar, brine for 40-60 minutes (calculate the time according to the pot and the heat)
3. The marinated fat intestines can be poked in with a chopstick, and fished out
4. Cut the marinated fat intestines into pieces, put them into a pot, and simmer without adding oil to a low heat
5. Sauté until the skin of the fat intestine is slightly curled yellow, and the oil is out, and put out and set aside
6. Leave the bottom oil in the pan, add the onion pieces and stir-fry
7. Stir-fry until the onion is tender, move the onion to the edge of the pot, add the onion, ginger, garlic and dried chili peppers and sauté until fragrant
8. Stir-fry the fatty intestines and green peppers, and finally add 1 teaspoon of salt to taste
<h1 class="pgc-h-decimal" data-index="09" > spit chicken</h1>
Ingredients: Chicken wing root (preferably chicken thigh meat), ginger, garlic, cooking wine, sichuan peppercorns, soy sauce, sesame oil, cooked sesame seeds, cooked peanuts, salt, soy sauce, millet pepper, coriander, Preparation steps:
1, chicken wing root washed, cold water on the pot, add ginger slices, cooking wine, pepper together cooked, can use chopsticks to pierce it. (I recommend that you use chicken thigh meat, my family just happened to be my father bought chicken wing root meat, and wanted to eat saliva chicken to make.) The taste is the same, that is, less meat)
2: After fishing out, put the meat of the chicken wing root in cold water to cool it.
3: Tear the meat into small pieces and put it on a plate.
4: Roll out the cooked peanut rice with a rolling pin or chop it with a knife.
5: Add garlic, salt, soy sauce, sesame oil, dried chili noodles, millet pepper, sugar, burn a little hot oil and pour it into a bowl, it will bubble at first, and mix well after waiting for it.
6: Pour the mixture over the chicken and mix well.
<h1 class="pgc-h-decimal" data-index="10" > red wine chicken wings</h1>
Royalties
Chicken wings; red wine; soy sauce; cooking wine; sugar
1, after washing the chicken wings, cut the back three times, but can not be cut, so that the meat is easier to cook when cooking chicken wings
2: Put the processed chicken wings into the basin and pour an appropriate amount of red wine, cooking wine, soy sauce, salt and sugar into the basin and marinate for 30 minutes
3: Stir-fry the onion and ginger in a frying pan, stir-fry the marinated chicken wings, and at the same time pour in the seasoning soup of the marinated chicken wings and add an appropriate amount of boiling water
4: Cover and cover and heat for 5 minutes, then add salt and then cover and cook for 5-7 minutes to get out of the pot
<h1 class="pgc-h-decimal" data-index="11" > steamed tofu with ribs</h1>
Ingredients: Tofu, ribs, soybean paste, oyster sauce, salt, chicken powder, corn starch.
1. Cut the tofu into cubes, wash the ribs and chop into small pieces.
2. Marinate the ribs with soybean sauce, oyster sauce, salt, chicken powder and cornstarch.
3. Plate the tofu and ribs, steam for about 10 minutes, remove and sprinkle with green onion.
<h1 class="pgc-h-decimal" data-index="12" > fried pork liver</h1>
Ingredients: 500 g pork liver, 1 onion, 1 green pepper, 1.5 tbsp oil consumption, 2 tbsp light soy sauce, 3 cloves of garlic, green onion to taste, 1/2 tsp sugar, 1 tsp salt, 1 tsp white vinegar, 2 tbsp cooking wine, 1 tbsp starch.
1: Cut the onion and green pepper into pieces, finely chop the green onion and garlic and set aside.
2: Cut the pork liver into thin slices, add two spoonfuls of cooking wine and one spoonful of starch and grasp by hand for two minutes, grasp evenly.
3: Put the oil consumption, soy sauce, sugar, salt and white vinegar into a small bowl and mix well
4: Put an appropriate amount of oil in the pot, sauté the pork liver, change color and put it out for later, then pour in the appropriate amount of oil, sauté the green pepper and onion for one minute, add the green onion and sauté for another minute, pour in the prepared sauce and bring to a boil.
5: Pour in the spare pork liver, add the minced garlic until the soup is thick and stir.
<h1 class="pgc-h-decimal" data-index="13" > milk white fillets</h1>
Ingredients: 1 fresh sea bass, cooking wine, soy sauce, peppercorn oil, starch, salt, eggs, green onion, ginger, boiling water.
1, after washing the sea bass, the fish slices down, the oblique knife cut into fish fillets, under the appropriate amount of cooking wine, soy sauce, pepper, salt, egg white, starch stir evenly,
2: Wash the fish bones and marinate them in the same seasoning as the fillets for about 15 minutes.
3: Prepare the wok with an appropriate amount of oil, add some pepper oil, add the chopped shallot slices and the marinated fish bones after the oil is hot, and prepare to add some cooking wine and salt again to fishy.
4, then add enough hot water at one time, use a spoon to remove the drifting debris, then you will find that the soup slowly turns white;
5, put the fish bones into the container to the bottom, remove the impurities in the soup, boil on high heat into the marinated fish fillets, piece by piece, the same to remove the floating matter again,
6: Finally, put the fish fillet and soup together in a container with fish bones and garnish with green onions to eat.
<h1 class="pgc-h-decimal" data-index="14" > pepper pork belly</h1>
Ingredients: 350 grams of pork belly, 200 grams of pickled cowpea, 1 green beauty pepper, 1 red beauty pepper, 150 grams of mung bean sprouts, 5 slices of ginger in 2 sections of green onion, 2 grams of peppercorns, 2 grams of peppercorns, 1 spoon of sugar, 1 tsp of white vinegar, 1 spoon of light soy sauce, salt to taste, 1 tablespoon of cooking wine, red oil pepper to taste;
1. Remove the skin after washing the pork belly; then cut into thin slices.
2. Put the pork belly slices into the pot in cold water, reduce the heat; turn off the heat when you see foam.
3. Rinse out the cold water; slice the green onion and ginger; wash the mung bean sprouts to the roots; wash the sour cowpeas; and cut the green and red bell peppers.
4. Stir-fry the capers in the pot without adding oil to remove the astringency; add half of the sesame pepper and peppercorns to the hot pan and fry them on low heat to bring out the aroma; pour in the green onion and ginger to fry the aroma; add hot water and boil for 5 minutes.
5. Do not fish out the condiments; pour in the sour cowpea; add soy sauce and sugar; boil the salt and white vinegar for 2 minutes; add the bean sprouts; cook until the raw is left and fish in and out of the bowl; add the meat slices.
6. Cook in cooking wine and boil for 1 minute; fishy and put the slices of meat on top of the dish, add red oil chili peppers, put the diced chili peppers on top; start the pan, add the remaining peppercorns and peppers in cool oil and fry them over low heat until they change color; pour on the chopped chili peppers while hot.
<h1 class="pgc-h-decimal" data-index="15" > home-cooked tofu</h1>
Ingredients: 1 kg of tofu, 5 mushrooms, a little coriander, 2 cloves of garlic, oil, soy sauce, sugar, chicken essence, corn starch
1: Cook tofu in lightly salted water for 2 minutes.
2. Dry fungus foam hair to remove hooves.
3: Cook the fungus in water for 2 minutes.
4: Cut the tofu into 4 cm thick pieces.
5: Pour oil into a hot pan and put a little salt, add tofu piece by piece over low heat and fry until golden brown on both sides.
6: Leave oil in the pot, add garlic and stir-fry.
7: Add the fried tofu and sauté for 1 minute.
8: Pour in corn starch, chicken essence, soy sauce, sugar and water.
9: Plate and place the parsley.
<h1 class="pgc-h-decimal" data-index="16" > umami striped fish</h1>
Ingredients: 400 g of striped fish, 20 g of vegetable oil, 5 g of sesame oil, 10 g of cooking wine, 3 g of soy sauce, 3 g of vinegar, 2 g of sugar, 5 g of tomato sauce, 4 g of corn starch, 4 g of green onion, 3 g of ginger, 5 g of white-skinned garlic
1. Finely chop the onion, ginger and garlic;
2. Wash the striped fish, cut into pieces, add minced green onion and ginger, soy sauce and cooking wine, mix well, and marinate for 30 minutes;
3. Add water to the starch bowl to make wet starch;
4. Heat the frying pan with oil until 80% heat, add the fish pieces and fry until both sides are golden brown, and fish out the oil control;
5. Heat the frying pan with oil, add minced garlic and stir-fry until fragrant, add sashi, salt, sugar, vinegar and a little water to a boil;
6. Hook with water starch, add fish cubes and turn well, until the juice is thick and drizzle with sesame oil.
<h1 class="pgc-h-decimal" data-index="17" > fried lamb with shiitake mushrooms</h1>
Ingredients: 100 g dried shiitake mushrooms, 200 g lamb, starch, ginger, green pepper, red pepper, vegetable oil, salt, soy sauce, monosodium glutamate, sesame oil, pepper
Directions: 1. Prepare the raw materials
2: Soak the dried shiitake mushrooms in hot water for 2 hours and wash and slice them.
3: Wash and cut the pepper into pieces and the ginger into finely chopped pieces.
4: Cut the lamb into strips, mix well with starch, soy sauce and pepper, then add sesame oil and mix well and marinate for about 3 minutes.
5: Heat the pan with cold oil, heat the oil for 60% of the shredded lamb and stir-fry evenly change color.
6: Heat the pan again, heat the oil by 70%, stir-fry the minced ginger, pepper and stir-fry the aroma, stir-fry the shiitake mushrooms evenly.
7: Add salt and stir-fry the shiitake mushrooms to remove the water, add the shredded lamb.
8: Pour in soy sauce and stir-fry evenly, add MSG and stir-fry evenly.
<h1 class="pgc-h-decimal" data-index="18" > bean blossom beef</h1>
Ingredients: beef brisket 300 g, Wujiang tofu 400 g, garlic seedling section 10 g, fin rice chili pepper 50 g, bean paste 25 g, garlic 20 g, ginger chunks 15 g, salt 3 g, monosodium glutamate 1 g, chicken essence 3 g, thirteen spices 5 g, soy sauce 5 g, oyster sauce 8 g, coriander, fresh soup, cooking wine each appropriate amount.
Method: 1, cut the beef brisket into small pieces, put it into boiling water, add cooking wine and blanch, fish out and rinse with cold water, stir-fry in oil;
2, heat the oil in the pot, add ginger pieces, garlic and fry until fragrant, put the rice dumplings and chili peppers, watercress sauce and fry until brownish black,
3, into the fresh soup to boil, fish out the pepper residue without use, add salt, thirteen spices, soy sauce, oyster sauce to taste, into the sautéed beef brisket, pour into the pressure cooker for 5 minutes,
4: Turn off the heat and cool naturally, open the lid to continue to heat, add Wujiang tofu, add MSG, chicken essence and burn until it tastes, put it into a heated casserole, sprinkle garlic seedlings.
<h1 class="pgc-h-decimal" data-index="19" > fried meat with lettuce</h1>
Ingredients: 2 spoons of starch, 1 spoon of cooking wine, 1/2 spoonful of dark soy sauce, appropriate amount of oyster sauce, 3 slices of ginger for five yuan of meat, 4 red peppers in the sky, and 1 soy sauce of lettuce
1, preparation work, lettuce peeled and cut strips, not too fine, too fine easy to fry soft, meat should be slightly fatty, fat and lean separated, ginger cut strips chili cut into sections.
2: Add the separately cut vegetarian meat to the starch, cooking wine, dark soy sauce, and marinate in soy sauce for 2 or 3 minutes
3, the oil heat will be separated fat into the pot to refine the fat, stir-fried dishes will be more fragrant, add ginger
4: Stir-fry the marinated vegetarian meat and three chili peppers together until slightly hard
5: Stir-fry the lettuce over high heat, put in the salt, if necessary, sprinkle some water to lock the taste, then add the appropriate amount of oil consumption, continue to stir-fry
6: When you are about to come out of the pot, put the last chili pepper into it to raise the spicy taste, out of the pot, and finish.
<h1 class="pgc-h-decimal" data-index="20" > potato goulash</h1>
【Ingredients】: Beef (beef brisket) 1000g, 2 potatoes, 2 onions, 4 tomatoes, 1 carrot, onion and ginger to taste, dark soy sauce, 1 tbsp each of cooking wine vinegar, 1 tsp sugar, tomato sauce, black pepper to taste, oil and salt to taste
【Directions】:
1: Blanch the beef in cold water for 2 minutes, then wash it with warm water.
2: Wash and cut the ingredients into cubes, (potato cubes soaked in water) and set aside.
3, put the oil on the pot to heat, first under the beef sautéed, cooking people soy sauce, cooking wine and a small spoon of white vinegar, then under the onion tomatoes, sprinkle a spoonful of white sugar to continue stir-frying, squeeze people tomato sauce (squeeze more), and then grind some pepper grains and stir-fry well.
4: Put the green onion and ginger, pour enough hot water, medium and high heat for 20 minutes to reduce heat and simmer for about 1 hour.
5: Put potato and carrot pieces and salt before cooking.
6, wait until the meat is rotten, the soup is viscous and you can season the pot
<h1 class="pgc-h-decimal" data-index="21" > tempeh steamed pork ribs</h1>
Pork ribs, tempeh, green onion, ginger, garlic, red pepper, soy sauce, oyster sauce, salt, white pepper, sugar, water starch.
1, to make this dish, it is best to choose the ribs, you can let the vendors help you chop the ribs into 2 cm long segments, soak in water for 2 hours, the middle needs to change the water several times, and finally wash the ribs with water.
2: Mince the garlic into minced garlic, cut the red pepper into small pepper rings, chop the green onion and slice the ginger and set aside.
3: Add 3 spoons of light soy sauce, 2 spoons of oyster sauce, 1 spoon of sugar, 1/2 tablespoon of salt, 1/2 tablespoon of pepper and stir well.
4: Add the chopped garlic, red pepper rings, ginger slices and tempeh and stir well.
5: Finally, add water starch to the ribs, stir well and marinate for 15 minutes. (The water starch needs to be thickened.) ）
6: Put the marinated ribs on a plate and steam for 20 to 30 minutes.
7, on the steamed ribs, sprinkle a little chopped shallots, this tempeh steamed ribs are ready, very rice.
<h1 class="pgc-h-decimal" data-index="22" > tricolor back meat</h1>
Ingredients: pork belly, green pepper, onion, red pepper, garlic, soy sauce, bean paste, salt, peppercorns, ginger.
1: Put the pork belly into the pot and add the appropriate amount of water, peppercorns and ginger to cook. Cut the red pepper, green pepper and onion into pieces and slice the garlic.
2: Cut the cooked meat into thin slices. Heat the oil in a hot pan and heat it to 80%. Sauté the pork belly until the slices are slightly curled to produce oil.
3: Stir-fry the bean paste to bring out the aroma. Add the onion and garlic slices and stir-fry for 30 seconds.
4: Stir-fry green and red peppers with salt and add an appropriate amount of raw soy sauce and stir-fry well
<h1 class="pgc-h-decimal" data-index="23" > braised shrimp in oil</h1>
Ingredients: shrimp, ginger, soy sauce, old soy sauce, cooking wine, white sugar, steamed fish soy sauce, salt, white sugar
1. First clean the shrimp, use scissors to cut off the shrimp whiskers, shrimp tips, and then use scissors to cut the shrimp back, take out the shrimp line, so cut the shrimp back, more flavorful when frying, shrimp rinse with water, drain the water.
2. Pour oil in a hot pan, the oil can be poured more, after the oil is heated, pour the ginger into the oil pan and sauté.
3. Next, pour the drained shrimp into the oil pan and stir-fry to change color.
4. Sauté until the shrimp is golden brown and the soup turns red. Pour in the prepared sauce and stir-fry to taste, cover the pot and simmer for about 1-2 minutes, so that the shrimp will be more flavorful. (Sauce: soy sauce, old soy sauce, cooking wine, white sugar, steamed fish soy sauce, salt, white sugar stir well, taste salty and light)
5. Finally, sprinkle some chives and start cooking.
<h1 class="pgc-h-decimal" data-index="24" > garlic pork ribs</h1>
Ingredients: pork chops Onion Ginger Garlic Dried chili peppers Raw soy sauce Oil consumption Cooking wine Sugar Pepper salt
1. Cut the ribs into long pieces of about 12 cm and soak them in taomi water for 10 minutes to remove blood and dirty things
2. Finely chop the green onion and ginger and mash the garlic
3. Add soy sauce, oil consumption, cooking wine, green onion, ginger and garlic to the washed ribs and marinate for more than 4 hours
4. Shake the marinated ribs to the seasoning and use kitchen paper to absorb the moisture.
5. Heat the oil in a pan, heat the oil to 70% into the ribs, turn the heat down, fry until golden brown, if you don't know when it is cooked.
6. Leave a small amount of bottom oil in the pan and sauté the garlic and chili peppers until fragrant.
7. Pour in the fried ribs and stir-fry a few times.
8. Prepare a small plate of pretzel, which can be dipped in a little pretzel when eating, which is very delicious.
<h1 class="pgc-h-decimal" data-index="25" > shredded green pepper meat</h1>
Ingredients: 100g green pepper, 250g tenderloin, green onion and ginger to taste, 2 garlic cloves, 10 ml cooking wine, 15 ml light soy sauce, 3 g sugar, 3 g salt, sesame oil to taste
1. Wash and shred the chicken, add salt, cooking wine, soy sauce, sugar, starch and mix well.
2. In a wok, pour oil and sauté chives, ginger and garlic, pour in the shredded meat and stir-fry the discoloration and set aside.
3. Add a little oil to the wok and heat it up and add the green pepper shreds and stir-fry.
4. Add soy sauce, salt and sugar and stir-fry evenly;
5. Then pour the sautéed shredded meat into the stir-fry, drizzle with sesame oil and turn off the heat.
<h1 class="pgc-h-decimal" data-index="26" > pepper salt and pig's trotters</h1>
Ingredients: pork hands, cooking wine, dark soy sauce, garlic, peppercorns, small red dried peppers, shallots and pepper salt, fresh scallops, sugar, ginger
1, the pig hand cut open and continuously. Add a little cooking wine and soak in clean water for 2 hours.
2: Add the water of the pig's hand to the pressure cooker, add 7 to 8 slices of ginger, and add an appropriate amount of soy sauce. Simmer for 40 minutes. After the pressure cooker has deflated, do not immediately remove the lid and continue simmering for 30 minutes.
3: Remove the pig's hand, drain and cut the minced garlic, minced green onion and small red dried pepper into small rings.
4, heat the pan under the oil, the oil is appropriate a little more. Stir-fry peppercorns, minced garlic, minced green onion, small red dried pepper rings
5: Drain the pig hands, cut into small pieces, up to eight pieces per pig hand. Place the skin of the pork hand facing down in the oil pan and fry for 1 to 2 minutes. Under the sugar, stir-fry, stir-fry with the pig hand evenly, under a little fresh shellfish, stir-fry evenly.
6: Sauté for another 1 to 2 minutes. Sprinkle the pretzel evenly over the pig's hands. Plate
<h1 class="pgc-h-decimal" data-index="27" > sauce squid whiskers</h1>
Ingredients: squid whiskers, sweet noodle sauce, cooking wine, minced onion and ginger, cumin, monosodium glutamate, chicken essence, a little salt and sugar, cooking oil
1: Blanch the squid whiskers in hot water, drain, add shallots and ginger, cooking wine, oil consumption, monosodium glutamate, sugar (flavor, can not be added), sweet noodle sauce (necessities) and cumin marinate for 2 hours.
2: Heat the pan, add the marinated squid whiskers (be careful not to make soup), sauté a few times.
3, then add oil, cooking wine, add more sweet noodle sauce, keep turning.
4, wait until the sauce is fragrant and the juice is dry, you can come out of the pot
<h1 class="pgc-h-decimal" data-index="28" > scrambled eggs with broccoli</h1>
Ingredients: 1 broccoli, 2 eggs
1: Cut the broccoli into a small tree, soak in water for 7-8 minutes, and then wash it.
2: When the water in the pot is opened, add broccoli, oil and salt to soften it.
3: Pour in the broccoli and put in the chilled water. (This is to keep the vegetables bright in color)
4. Drainage.
5: Break the eggs and add some salt.
6: Add 7 hot pots, cook eggs, fry until solid, golden brown.
<h1 class="pgc-h-decimal" data-index="29" > crispy tenderloin</h1>
Half a pound of tenderloin; three eggs (two for a cured meat); oil; starch; cooking wine; salt; sugar; soy sauce; pepper; chicken essence; Orleans fried chicken sauce is not available; oyster sauce is appropriate; thirteen spices are appropriate; chicken essence is appropriate
1, tenderloin de-ribbed into wide slices, gently loose with the back of the knife, cut into strips of about 2 cm, or arbitrary size, but too big easy to stick together. Put the meat in a clean bowl, add starch, sugar, salt, soy sauce, oyster sauce, pepper, allspice, chicken essence, sugar, cooking wine, add an egg white and grasp well by hand, marinate for 15 minutes or more to taste.
2: Prepare three containers of starch, egg mixture and breadcrumbs.
3, marinated tenderloin in the starch rolled in a circle of starch to dip one by one, starch to wrap well, gently shake off the excess starch in the egg liquid roll a circle, and finally put in the breadcrumbs full of breadcrumbs, put in another clean plate until so the tenderloin are also processed. (You can make your own without breadcrumbs, just bake them crispy and roll them with toast or bun slices.) ）
4: Pour cooking oil into the pot, the amount depends on the amount of tenderloin. Medium heat is hot, you can try it with chopsticks, and dense small bubbles continue to appear on the side of chopsticks, indicating that the oil temperature can be. Place one by one in the tenderloin strips and fry until golden brown before removing. Tenderloin is very easy to cook, to keep an eye on, the first pot if the color becomes dark as the picture cooked, you have to quickly take out, so as not to fry the paste!
<h1 class="pgc-h-decimal" data-index="30" > rib kelp soup</h1>
Ingredients: Pork ribs (I let the meat seller cut it for me, I was too tired to cut it myself), kelp knot (the vegetable market had to buy it, knotted), ginger slices, fine salt, rice wine
1: Wash and blanch the ribs, put them into a pot of boiling water, add ginger pieces, drop a few drops of rice wine, and simmer over medium heat for 20 minutes.
2: Add the washed kelp knot (occasionally add one or two slices of dried red pepper) and continue to simmer over medium heat for about 15 minutes. Add salt, MONOS, etc. to taste, drizzle with sesame oil and serve.
note:
1, the main points of the rib soup, generally for the ribs first, after cooking and then add other main ingredients, such as bitter melon, golden needle, winter melon and the like, and then continue to cook.
2, accessories in terms of ginger and rice wine is essential.
3, the heat of the soup should also be grasped, do not use the high heat to cook all the time, after the high heat should be boiled slowly with medium heat or low heat to have the taste.
<h1 class="pgc-h-decimal" data-index="31" > steamed fish with peppers</h1>
Ingredients: grass carp, peppercorns, ginger, cooking wine, white wine, steamed fish soy sauce, salt, cooked oil, green onion.
1, grass carp meat clean, the black film inside must be scraped clean, chopped into small pieces, add salt, ginger, cooking wine to catch well, marinate for 15 minutes.
2: Add the pepper to the white wine and mix well.
3: Place the chopped pepper on the fish.
4: Boil for 10 minutes, simmer for 2 minutes.
5: Pour out all the steamed soup, pour steamed fish soy sauce while hot, then pour hot oil and sprinkle with green onions. Special incense, special delicious oh.
<h1 class="pgc-h-decimal" data-index="32" > sauce to burst pork liver</h1>
Ingredients: 300g pork liver, 1 onion, 1 green pepper, soy sauce, 5 slices of ginger, salt, sugar, chicken essence, oil, cooking wine
1: Peel the onion and cut into slices. Wash the green peppers and cut into chunks. Wash and slice the ginger.
2: Cut the pork liver into thin slices and soak in water, add an appropriate amount of cooking wine to the water and soak for 10 minutes.
3: Remove the pork liver from the water, drain and set aside.
4: Pour oil into the pot, when the oil is cooked for 9 minutes, pour the pork liver into the pot and stir-fry until 70% familiar discoloration, then fish out and put it on the plate for later.
5: Pour a little oil into the pot again, put the ginger slices, green peppers and onions into the pot and simmer until fragrant.
6: Then pour in the pork liver and stir-fry, stir-fry for a few minutes, then pour in the appropriate amount of soy sauce, salt, a little sugar (for freshening), stir-fry again.
7: Add a little chicken essence before cooking. In this way, the delicious sauce burst pork liver will come out
<h1 class="pgc-h-decimal" data-index="33" > scrambled eggs with green peppers</h1>
Ingredients: green pepper, egg, garlic, soy sauce, dark soy sauce, salt
1: Finely chop the slender, pointed green peppers and set aside in a large bowl.
2: Beat the egg mixture, pour into the green pepper and mix well, chop the garlic and add it.
3: Heat the oil in a hot pot, pour the mixed chicken in, first do not rush to fry, and evenly.
4: Stir-fry until the eggs are not thin, add soy sauce, add salt and chicken essence.
5: Stir-fry until cooked, add a little soy sauce before cooking.
<h1 class="pgc-h-decimal" data-index="34" > featured fin fish</h1>
Ingredients: 1500g of grass carp, appropriate amount of ginger, appropriate amount of chives, a small section of green onion, a small handful of peppercorns, a dozen dried peppers, a suitable amount of salt, a large spoonful of cooking wine, a little soy sauce, a little soy sauce, a little soy sauce, a little aged vinegar, a little sugar, a little cooked white sesame seeds, a suitable amount of rapeseed oil.
1: Cut the fresh grass carp and cut it into pieces and drain the water.
2: Cut the ginger into strips, cut the chives and green onions into sections, and cut the dried chili peppers into diagonal sections.
3: Put the fish pieces into a large basin, add salt, cooking wine, soy sauce, soy sauce, ginger and shallots, dried peppercorns, stir Jinyun marinade, cover with plastic wrap and refrigerate.
4. Half of the fish are marinated for more than 12 hours into the flavor, which is the fish pieces after two days of marinating. Take out a part, put the rest in the refrigerator and freeze, eat as you go.
5, fish nuggets to pick out the condiments to dry the surface, do not discard the condiments, will be used later.
6: Heat the pan, add a quantity of rapeseed oil, put the fish skin down and fry, low-heat and slow fry.
7: After one side is fried, the noodles are also slightly fried and then put out.
8: If there is not much oil in the pot, add an appropriate amount of oil to heat, and then add the marinated condiments to heat up and heat the spicy aroma.
9: Add the fish cubes, add an appropriate amount of soy sauce and a little aged vinegar white sugar, boil the appropriate amount of water, turn well and cover the pot and simmer over medium heat.
10: Simmer until the juice is dry, sprinkle with green onion and white sesame seeds and mix well.
<h1 class="pgc-h-decimal" data-index="35" > fat sausage tofu</h1>
material:
Tofu (north) 250 g, pig intestine 250 g; Rapeseed hearts 100 g, carrots 25 g, soy sauce 3 g, salt 3 g, monosodium glutamate 4 g, cooking wine 5 g, peppercorns 5 g, green onion 5 g, ginger 3 g, garlic (white peel) 3 g, lard (refined) 20 g, sesame oil 2 g, chili oil 2 g
1. Cut the cooked pork fat intestines into horseshoe pieces, put them into a pot of boiling water and blanch them out, drain the water;
2. Cut into diamond-shaped pieces that grow into 4 cm and blanch them with boiling water;
3, rape heart wash, split into a single leaf;
4、Finely chop the green onion and ginger;
5、Garlic slices;
6. Peel the carrots and cut them into small diamond-shaped pieces;
7: Put the pot on a high heat, add lard to heat, and simmer the pot with minced green onion, ginger and garlic slices;
8: Stir-fry pork fat intestines and carrots in the pot, add 500 grams of broth, add soy sauce, salt, cooking wine, peppercorns, then add tofu, bring to a boil and simmer over medium heat for 15 minutes;
9: Add rape hearts, monosodium glutamate, red oil (chili oil), simmer for another 3 minutes, drizzle with sesame oil
<h1 class="pgc-h-decimal" data-index="36" > Hakka glutinous rice stuffed tofu</h1>
Ingredients: Tofu bubbles, glutinous rice, dried shrimp, pork, shiitake mushrooms, sausages, sesame oil, chicken essence, salt, oil, garlic, pepper
1: Soak glutinous rice in water 2-3 hours in advance
2: Soak the dried shrimp in water for about 30 minutes
3: Meat, dried shrimp, shiitake mushrooms, dachshund, clove of garlic minced, add the appropriate amount of sesame oil, chicken essence, salt, pepper and grasp evenly.
4, under the oil pot small stir-fried minced meat, 5 mature after adding the glutinous rice that has been dehydrated in advance to fry together, the oil can not be too little, the glutinous rice can not be too dry, to have a small amount of water appropriately. Stir-fry the process and then add an appropriate amount of chicken essence to taste 7, 8 ripe can be raised
5, put the fried stuffing into the tofu bubble lira ~ ~
6, can be steamed under the pot. It is best to steam on low heat for 40-60 minutes, so that the glutinous rice is soft and flavorful
<h1 class="pgc-h-decimal" data-index="37" > dried sautéed beans</h1>
Ingredients: 300g of seasonal beans, 30g minced pork, 1 tablespoon of light soy sauce, 1/2 tablespoon of cooking wine, 8 dried chili peppers, 15 peppercorns, 4 cloves of garlic, 1 slice of ginger, 1 tsp salt, 1/2 tsp sugar, 1/2 tsp chicken broth mix, 4 tablespoons vegetable oil.
1, four seasons of beans to remove the two ends and old tendons, wash and break into inch segments by hand, drain the water and set aside;
2: Add cooking wine and soy sauce to the minced meat and marinate for about 10 minutes;
3、 Cut the dried red pepper into small pieces with a slashing knife, pat the garlic and chop the ginger;
4: Heat the pan with oil, heat the oil and stir-fry the beans until the surface is wrinkled and fished out (about 4 or 5 minutes);
5: Pour the remaining oil in the pot, pour in the marinated meat filling and fry until it changes color, then pull it aside;
6: Pour in the minced ginger, minced garlic, dried chili pepper and peppercorns and stir-fry until fragrant, and turn well with the meat foam;
7: Pour in the sautéed beans, add salt, sugar and chicken powder and stir-fry for about 20 seconds.
<h1 class="pgc-h-decimal" data-index="38" > spicy sausage roast potatoes</h1>
Potatoes, 1 slice of sausage, 1 tbsp watercress paste, 1 tbsp sugar, 1 tsp salt
1: Peel the potatoes, wash and cut into pieces. Slice the sausage and set aside.
2, put the pot into the oil on high heat and turn to low heat, add the watercress and fry until the oil is red and fragrant,
3: Add potatoes, salt and stir-fry over medium heat for 5 minutes, add water to turn potatoes to high heat.
4, after boiling, turn to low heat and cook until the water vapor is about half in half, turn to medium heat,
4, under the sausage slices cook until the water vapor is almost finished
<h1 class="pgc-h-decimal" data-index="39" > ginger tea oil chicken</h1>
raw material:
300 grams of chicken nuggets, a little ginger slices, fried tea leaves, and celery knots.
seasoning:
Salt, chicken powder, soy sauce, Cantonese rice wine, two soups, camellia oil each appropriate amount.
1: Wash the chicken nuggets, boil them in boiling water, pour them out, color them with soy sauce and set aside.
2: Heat the oil to 60%, add the ginger slices and chicken nuggets into the oil, pour the drainage oil.
3, hot pot, put in camellia oil to heat, down into the chicken nuggets, ginger slices to fry incense, splash into rice wine, scoop in the right amount of two soup, with salt, chicken powder to adjust the taste, constantly stir-fry until the soup is dry, out of the pot into the hot pot, sprinkle with fried tea leaves, celery knots can be covered with lid.
<h1 class="pgc-h-decimal" data-index="40" > stick chicken shreds</h1>
Ingredients: Chicken thighs, chili oil, salt, sugar, fresh soy sauce, sesame paste, rice vinegar, peppercorn powder, sesame oil, garlic, cucumber, ginger, cooking wine
1: Sit in a small pot with water, pour in a little cooking wine, a few slices of ginger, and then put the chicken thighs into the boil until fully ripe
2: Spread the tahini with a small amount of boiling water and add the right amount of salt and sugar
3: Add fresh soy sauce, peppercorns, rice vinegar, sesame oil and other seasonings
4: Mix the minced garlic to a suitable amount
5: After the chicken thighs are cooked, tear them into strips the size of matchsticks by hand, cut the cucumber into strips, put them in a large basin and add the sauce
6: Mix well and you can serve on the plate
<h1 class="pgc-h-decimal" data-index="41" > back to the pot spicy pig's trotters</h1>
Ingredients: 2 pig's trotters, 2 garlic sprouts, 1 piece of ginger, 2 star anise, 1 tsp of dark soy sauce, 1 green onion, 1 tbsp of white vinegar, 2 tsp of white wine, 1 tsp of tempeh, 2 tsp of Pixian bean paste, 2 tsp of sugar, vegetable oil to taste
1. Soak the purchased pig's trotters in water for 15 minutes, add 1 tbsp white vinegar to the water, cut the green onion and ginger into sections and set aside
2. Scrape off the remaining fine hairs on the pig's trotters with a knife, then blanch them twice with boiling water to remove the blood foam and impurities in the pig's trotters, and finally rinse them clean
3. Put the washed pig's trotters into a pressure cooker, add star anise, green onion and ginger, add 2 teaspoons of white wine, and finally add 1 large bowl of hot water
4. Cover the pressure cooker and simmer for 1 hour, fish out the stewed pig's trotters, let it cool slightly, and cut the bones into small pieces
5. Wash and cut the garlic seedlings into sections, mince the ginger, chop the tempeh and put the oil in the pan
6. After the oil is hot, put the tempeh and Pixian bean paste under the pot and stir-fry, stir-fry the red oil and add the ginger
8. Stir-fry the garlic seedlings in the pan before turning off the heat
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