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!
Fried small fish
Directions: 1. Clean the fish offal. Then marinate with cooking wine soy sauce ginger shallot pepper and put together.
2, pickle well wrapped starch, not too much, sticky just fine. (You can also dip it in egg mixture and add flour) and fry it.
3, pay attention to the oil temperature can not be too high, small fire can be fried
Stir-fried diced chicken with cucumber
Ingredients: 200 grams of chicken breast, cucumber to taste, dried pepper to taste, peppercorns to taste, oil to taste, salt to taste
method:
1. Dice the chicken breast, add salt and stir, marinate for half an hour. Dice the cucumber and dice the dried chili pepper
2. Pour the peppercorns into the hot oil and fry them to bring out the peppercorns. Add cloves of chili pepper to the remaining hot oil and stir-fry
3. Add the diced chicken and sauté. Add the cucumber and stir-fry
Spicy mountain fish bubbles
Features: Fish bubbles are rarely used to cook in Chongqing, I boldly try, first press it, and then use spicy and heavy soup to cook into the flavor, with several kinds of fresh mushrooms to increase the umami taste, spicy and salty, red and bright color.
Hob:
1: Soak 500 grams of silver carp in blanched water, fish out and pour into the pressure cooker, add 4 grams of green onion, ginger slices, 5 grams of cooking wine, add water, press for 6 minutes, change to small pieces.
2, in the pot under the PiXian watercress, rice dumpling pepper, fish pickled pepper 5 grams each, pepper noodles, dried pepper festival, pepper 3 grams each, green onion, ginger slices garlic each 10 grams stir-fried incense, add 300 grams of water, under the crab mushrooms, white jade mushrooms, seafood mushrooms, oyster mushrooms each 50 grams cooked, fish out the bottom, under the fish bubbles, add vinegar 5 grams, sugar 3 grams, monosodium glutamate 4 grams of seasoning, burn until flavorful, pour into the pot, garnish with coriander.
Fried rice with green vegetables
Ingredients: Egg, rice, diced ham, onion, diced carrots, fungus, green vegetables, salt
Method: 1, put oil in the pot, first fry the eggs two well, and then fry the diced ham, onion, diced carrots, fungus, vegetables, etc.;
2, the dish is almost fried, put salt, then put rice, scrambled eggs, turn on medium-low heat, slowly stir-fry, while frying while sprinkling some water on it.
Three juice ribs
Ingredients: 700g pork ribs, 2 green onions, 1 piece of ginger, 1 spoon of tomato sauce, 1 spoon of oyster sauce, 1 spoon of Korean hot sauce, appropriate amount of lettuce, appropriate amount of white wine, 2 spoons of cooking wine
1. The ingredients we are going to prepare today are 700g of ribs, green onion, ginger, white wine, tomato sauce, oyster sauce, Korean hot sauce, lettuce, and cooking wine.
2: First, cut the ribs into pieces, cut the green onion into sections, and cut the ginger into ginger shreds.
3: Put hot water in the pot, after the water boils, add a few drops of white wine, put the ribs under the pot, blanch the water until it changes color, and then fish out and set aside.
4: Put oil in the pot, add ginger shreds and green onion, sauté for a few seconds, then pour the ribs into the pot and stir-fry, when the surface of the ribs is slightly yellow, add the appropriate amount of tomato sauce and the appropriate amount of oyster sauce to stir-fry evenly.
5: Then add Korean hot sauce, stir-fry until the aroma overflows, pour in an appropriate amount of cooking wine to taste, pour water, cover half of the ribs is appropriate, simmer for 30 minutes, until the ribs are soft and rotten, the soup is gradually dried and you can get out of the pot.
Sauté chicken wings with cumin
Ingredients: 10 chicken wings, 1/2 onion, 2 parsley, 2 red peppers, 3 cloves of garlic, a pinch of ginger, 1.5 tbsp cumin, 1 tbsp light soy sauce, 1.5 tbsp sugar, a pinch of salt, 1 tsp sesame oil, 1 tbsp pepper, 1.5 tbsp cooking wine.
Recipe 1: Wash and drain the chicken wings and chop them into two pieces from the middle.
2: Add soy sauce, cooking wine and pepper and marinate for half an hour.
3: Cut the onion into strips, wash and cut the parsley leaves, cut the chili pepper into rings, finely chop the ginger and slice the garlic.
4: Add the marinated chicken wings to a 60% hot oil pan and fry over medium heat until golden brown, remove and drain.
5: Leave the bottom oil in the pan, add minced ginger and garlic slices and sauté until fragrant.
6: Add the chilli rings and stir-fry for a while, add the onion strips and stir-fry well.
7: Add celery and stir-fry until fragrant, pour in the fried chicken wings and stir-fry well.
8: Drizzle with soy sauce along the edge of the pan, add sugar and cumin and stir-fry well, finally add a little salt to taste, drizzle with sesame oil and stir-fry well.
Tea crispy bone
Ingredients: crispy bone 350 grams of green pepper marbles, red pepper marbles a total of 200 grams of ginger grains 50 grams of tea leaves 5 grams of salt 0.5 grams of monosodium glutamate 2 grams of chicken essence 1 grams of sesame oil 2 ml of cooking oil to taste
1. Put the oil in the net pot to heat it, fry the crisp bones into the net, and fish out the drainage oil; and put the brewed tea leaves into the hot oil pot to fry the dry water vapor, fish out the drainage oil, and set aside.
2. Leave a little bottom oil in the pot to heat, add ginger grains and stir-fry until fragrant, then add green and red pepper marbles to fry out the flavor, then add fried crispy bones and tea leaves to stir-fry, add salt, monosodium glutamate and chicken essence to taste, pour sesame oil and turn well, and put the pan on the plate.
Beef tendon tofu bamboo pot
Directions: 1. Soak the dried bamboo with cold water one day in advance, cut into inches and set aside, and the mushrooms are also soaked and washed and set aside.
2. Put the beef tendon in cold water, wait for the water to boil, continue to burn for 2 minutes, wash off the blood foam with cold water, drain the water and set aside.
3. Put up another clean pot, add beef tendon and water, not over beef tendon, add star anise, cinnamon, green onion, ginger pieces, soy sauce, cooking wine, boil on high heat, turn to low heat and marinate until the beef tendon is crispy. (About 1 hour)
4. When the brine is 30 minutes, remove all the seasoning ingredients. When the beef tendon can be easily pierced with chopsticks, add the soft bamboo and shiitake mushrooms and continue to cook for 10 minutes. Then turn the heat to dry the soup, add some sesame oil, sprinkle with green onions, and diced green peppers.
Stir-fried dried leeks
Method 1: First, let's take a finished picture.
2. Prepare the ingredients as shown.
3. Wash the leeks and cut into segments.
4. Cut the dried incense into strips.
5. Shredded onion, shredded red pepper, sliced garlic.
6. Heat oil in a cold pan.
7. Heat the oil and stir-fry the peppercorns.
8. When the peppercorns are fried and fished out and lost, add the onion shreds, garlic slices, and red pepper shreds.
9. Add an appropriate amount of soy sauce and stir-fry the oyster sauce quickly.
10. Add a little water to prevent pasting the pan.
11. Add leek segments, sauté the dried shreds until they are broken, add the appropriate amount of mushroom essence.
Stir-fry home-cooked vegetables
Ingredients: broccoli, cauliflower, carrots, bell peppers, hollandaise beans, garlic flakes, sugar, water starch, salt, oil.
Recipe 1: Prepare the ingredients.
2: Peel and slice carrots, slice red peppers, pick and wash hollandaise beans, slice garlic.
3: Wash and cut the cauliflower and broccoli.
4: Then blanch in boiling water until it breaks.
5: Heat the pan with oil, add the garlic slices and stir-fry until fragrant, then add the carrots and stir-fry until they change color and become soft.
6: Add the beans and red pepper and stir-fry a few times until it is broken.
7: Add the two kinds of cauliflower after blanching, add an appropriate amount of fine salt and add a little white sugar.
8: Add 2 tablespoons of water to mix well, add to the dish and mix well;
9: Pour in an appropriate amount of water starch to outline the thin mustard, stir-fry evenly to get out of the pot.
Radish shredded shrimp ball soup
Ingredients: 300 g white shrimp, 100 g radish, 1 egg white, 3 slices of ginger, a pinch of green onion, 2 tsp starch, 2 tsp salt, 1 tbsp cooking wine
Method: 1, white shrimp head and shell, remove shrimp line; radish peeled and cut into thin strips for later;
2, shrimp with a knife back coarsely chopped into shrimp paste, do not have to chop too much;
3, shrimp paste add an appropriate amount of egg white, cooking wine, salt, starch stir vigorously, use chopsticks clockwise to stir until the shrimp is strong;
4, take an appropriate amount of stirred shrimp with a spoon to dig into a ball shape, slide into the boiling pot and blanch until the shrimp balls change color and then fish;
5: Bring water to a boil in another pot, add ginger slices and shredded radish and cook until boiling, then add shrimp balls and simmer for 10 minutes;
6: Add a little salt and shredded green onion after turning off the heat.
Chestnut curd bamboo pot
Ingredients: Chestnuts, bamboo, shiitake mushrooms, green pepper pieces, red pepper pieces, parsley segments, ginger slices, salt, mushroom powder, soy sauce, pepper powder, sesame oil
Method: 1, first put the chestnuts into boiling water and boil for a while, take out the skin while hot, peel and wash, put them into the steamer basket to steam, take out and set aside;
2, soak the bamboo in warm water for half an hour and then cut into sections, control the dry water, put it in oil and fry it into a golden brown, then put it into the pot and set aside the flying water;
3: Put a little oil in the net pot, add ginger slices, shiitake mushrooms, green pepper pieces, red pepper pieces, parsley segments, sauté the aroma and put in the humus bamboo that flies over the water;
4: Add water, add steamed chestnuts, add salt, mushroom powder, soy sauce, pepper, adjust the taste, drizzle with a few drops of sesame oil;
5: Pour it into the pot, then put the pot on the small stove and boil, hook a little sauce, put some coriander garnish.
Cold wood ear fungus
Ingredients: black fungus (to taste), coriander (to taste), red pepper (to taste), garlic (to taste), spring onion (to taste), seafood soy sauce (to taste), beef powder (to taste), salt (to taste), sugar (to taste), vinegar (to taste)
1: Soak the black fungus in advance, boil the water, put in the soaked black fungus, blanch for half a minute and immediately fish it out, soak in ice water for later.
2: Finely chop shallots, parsley, garlic and pepper.
3: Vinegar, sugar, salt, beef powder, seafood soy sauce, according to their own taste into a sauce.
4: Dry the black fungus, add the chopped shallots, coriander, minced garlic, red pepper, pour in the sauce and stir well.
Pickled pepper crucian carp
Ingredients: crucian carp, ginger shallots, salt, cooking wine, lard, vegetable oil, ginger garlic rice, minced pickled pepper, minced wild mountain pepper, minced kimchi, minced cowpea, millet pepper festival, fresh soup, salt, sugar, monosodium glutamate, green onion, chopped coriander
1. Slaughter the crucian carp and clean it, after slashing the fish body for a few knives, put it in a water pot with ginger and shallots, salt, cooking wine, and lard and simmer over low heat, then fish out and plate.
2. Heat the vegetable oil on the net pot, put ginger garlic rice, minced pickled pepper, minced wild mountain pepper, minced kimchi, minced cowpea and millet pepper knots and stir-fry fragrant, mix in an appropriate amount of fresh soup, add salt, sugar, MONOS to taste, slightly outline the thin mustard, pour on the fish body, sprinkle with green onions, chopped coriander and millet pepper festival.
3. Serve with an open stove and serve while heating.
Calendula double flavor fresh
Directions: 1. Fresh river shrimp shell and tail selection; fresh sea bass clean, boneless and peeled, cut the sea bass meat into grains. Largemouth bass grains and shrimp tails are potted, sizing together and set aside. Peel the cucumber and carrot separately, cut into uniform granules and set aside.
2. Heat the pot, heat the oil, add the good syrup of river prawns and sea bass grains with oil, and then get out of the pot. Knead the dough into a bowl, fry in oil until set and golden brown, drain and place on a plate.
3. Heat a little oil in the net pot, add the shrimp tail and sea bass grains that have slipped through the oil, then put the cucumber grains and carrot grains, add salt, chicken essence and sugar, stir-fry evenly, put them into the fried bowl-shaped dough after the pan, sprinkle a little green onion.
Bean blossom crisp eel
Method: 1, put the appropriate amount of vegetable oil in the pot to heat, put in ginger rice, garlic rice, watercress sauce and pickled pepper sauce and stir-fry, to mix in the appropriate amount of fresh soup to boil, boil for 5 minutes, filter out to get the red soup
2: Put the bean blossoms in the casserole dish, drizzle a little wood ginger oil, and steam through the steaming cabinet. After taking it out, put the cooked lettuce slices in a casserole dish and set aside
3, into the net pot mixed with red soup boiled, first pour the eel fillet into the simmering, fish out and put the bean blossoms on top, and then pour the red soup into it
4: Heat the pot with a little oil, first fry the dried pepper and peppercorns until fragrant, then pour into the casserole dish, that is, good
Stir-fried large intestines with green peppers
Ingredients: green pepper, large intestine, dried chili pepper, green onion, green pepper, ginger, oil,
1. Add a small amount of oil to the original pot, add dried chili peppers, add green onions, green peppers, ginger and stir-fry to make the aroma,
2. Add spicy seeds, stir-fry to add condiments, a little soup into the large intestine and stir-fry,
3. Hook the sauce, drizzle the oil, turn the pot and plate.
Tempeh line pepper
500 grams of pepper, 50 grams of tempeh, 10 grams of minced garlic, 2 grams of pepper, 10 grams of soy sauce, salt to taste, half a bowl of water
method
1, buy the pepper (beauty pepper) and soak it in water for 15 minutes, cut the pepper into small rings.
2, pour in the appropriate amount of oil in a medium heat pan, put in the minced garlic and stir-fry, the minced garlic is more and more flavorful, put the tempeh over low heat and stir-fry until fragrant.
3, pour in the chili pepper segments and stir-fry until it becomes bright green, at this time it may be slightly choked, and then pour in the soy sauce and turn well.
4, add water and cook for 1-2 minutes, I like to bring juice, drizzle on the rice is particularly delicious, and finally add salt to taste and come out of the pot.
Fried shrimp balls with leek yellow silver buds
1. The shrimp are evenly grasped with egg white, starch, cooking wine, boiling water in a pot, blanching the bean sprouts, and draining.
2. Cut the leek into inches, chop the ginger, cut the onion and red pepper into strips.
3. Pour oil into the pot 60% hot, pour in the shrimp and fry into shrimp balls, leave the bottom oil in the pot, sauté the minced ginger, shredded onion, red pepper shredded, bean sprouts, leeks and stir-fry.
4. Stir-fry shrimp balls, sugar, white vinegar, cooking wine, medicine and sesame oil.
Pepper fish steak
Ingredients: Fish chops 400g. 20g minced garlic, 3g minced ginger, 15g green pepper, 15g corn starch, 15g red pepper, 10g chopped green onion. Salt 3g, pretzel 3g, chicken powder 3g, cooking wine 15g.
Directions: 1. Marinate the fish steaks, green onions, ginger and cooking wine for 2 hours.
2. Fry the marinated fish steaks in corn starch until golden brown, remove from the pan and serve.