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" > white fruit shrimp balls</h1>
Ingredients: 250 g of river prawns, 30 g of white fruit (fresh), 50 g of hollandaise beans, 20 g of chili peppers (red and pointed), 75 g of eggs, 3 g of starch (peas), 2 g of ginger, 3 g of salt, 2 g of chicken essence.
Procedure steps:
1, shrimp wash and peel, remove the back shrimp glands, add salt, egg whites and a small amount of water starch, grasp well, red pepper and hollandaise beans after tendon cutting into diamond-shaped cubes, green onion cut into sections, ginger crushed, white fruit shelled, put into a pot of boiling water to cook and fish out, remove the thin skin;
2: When the oil in the pot is 50% hot, put the shrimp and slide open, then put the red pepper and the dutch beans over the hot oil, sauté the green onion, ginger, add salt, rice wine and chicken essence and other spices, add shrimp, red pepper, hollandaise beans and quickly stir-fry before serving.
<h1 class="pgc-h-decimal" data-index="02" > stir-fried cabbage</h1>
ingredient:
Cabbage, oil, peppercorns, dried chili peppers, garlic, soy sauce, vinegar, salt, chicken essence
method:
1. Tear the cabbage into pieces by hand, wash and drip dry water for later
2. Wash the peppercorns, dried peppers and garlic, cut the peppers into sections; cut the garlic into small pieces
3. Pour oil into the pot and add the peppercorns to stir-fry the aroma, then fish out the peppercorns and discard them
4. Add garlic and dried chili peppers and heat until fragrant
5. Pour in the cabbage and stir-fry
6. Sauté until the cabbage is soft and add soy sauce and salt, and continue to stir-fry a few times
7. After stir-frying a few times, add chicken essence and vinegar and stir-fry the pot
<h1 class="pgc-h-decimal" data-index="03" > tofu stewed eggplant</h1>
Ingredients: 300g of tofu, 300g of eggplant, 25g of pork belly, 10g of green onion, 10g of ginger, 10g of garlic, 15g of pepper, 15g of red pepper, 10g of salt, 5g of monosodium glutamate, 5g of sugar, 15g of oyster sauce, 2 pieces of large ingredients, 5g of dark soy sauce, 5g of pepper, 10g of chicken powder, 10g of cooking wine, 5g of starch
1. Peel and cut the eggplant into slices, then change the knife to a small piece, plate and set aside.
2. Cut the tofu from the middle, then cut the top knife into 2 cm thick thin slices for later.
3. Wash the pork belly and slice with the top knife.
4. Cut the shallots, ginger and garlic into diamond-shaped slices.
5. Heat the oil in a hot pan and heat it to 60% or 70%, add the tofu and pull down the oil and remove it for later.
6. Then fry the eggplant cubes over medium heat and set aside.
7. Heat the pan in oil and stir-fry until fragrant, add pork belly and sauté.
8. Add green onion, ginger, garlic, oyster sauce and soy sauce.
9. Add cooking wine, water, tofu, eggplant, salt, monosodium glutamate, sugar, chicken powder and pepper to medium heat, cover and simmer for 5 minutes.
10. Contour with water starch, add pepper and red pepper to cover and simmer for 1 minute.
<h1 class="pgc-h-decimal" data-index="04" > chicken wings roast carrots</h1>
Ingredients: chicken wings, carrots, salt, rock sugar, shallots, garlic, soy sauce, cooking wine, peppercorns.
1: Cut the carrots into small pieces. Blanch chicken wings.
2: Heat a wok and add vegetable oil and rock sugar.
3: Stir with chopsticks until the rock sugar melts and turns red.
4: Add chicken wings and fry until both sides are golden brown.
5: Add peppercorns, green onion and garlic and sauté. Add a small amount of soy sauce
6: Add carrots, cooking wine and hot water to the pot on high heat, cook for 15 minutes, then add salt, and finally collect the juice on high heat.
<h1 class="pgc-h-decimal" data-index="05" > dry pot fish balls</h1>
Ingredients: fish balls, pork belly, celery, onion, carrot, green pepper, enoki mushroom, dried tofu, coriander, green onion, ginger, garlic, bean paste, salt, chicken essence, cumin, sugar
1. Wash and cut all the ingredients, one plate of green onion, ginger and garlic, one plate of pork belly and fish balls, one plate of carrots and onions, green peppers, dried tofu, celery, enoki mushrooms, 1 plate of coriander.
2. Put an appropriate amount of oil in the pot, put the pork belly until the oil is warm, fry the pork belly until it is white, pour in the fish balls, fry until the fish balls change color slightly, become soft, pour out and put on the plate for later.
3. Add some oil to the pot, heat up and sauté the shallots, ginger and garlic to create the aroma, add the bean paste, sauté the red oil, pour in the pork belly and fish balls.
4. Pour in all the green vegetable plates, add salt, chicken essence, cumin, sugar, add the coriander segments, stir-fry evenly, and put on the plate.
<h1 class="pgc-h-decimal" data-index="06" > fried pork liver onions</h1>
Ingredients: 200g pork liver, 2 spoons of starch, 2 spoons of cooking wine, 1 spoonful of light soy sauce, salt, sugar, 5 slices of ginger, 3 cloves of garlic, 1 quarter of green pepper, 1 quarter of red pepper, 1/2 onion, 2 dried chilies, 1 green garlic leaf
method
1: Buy the pork liver and soak it in water for half an hour and cut into thin slices. Put the cut pork liver in a bowl, add 1 spoonful of salt, a little sugar, 2 spoons of cooking wine, 2 spoonfuls of starch, 3 slices of ginger, 1 clove of garlic, knead by hand and marinate for 15 minutes.
2, prepare a pot of water, boil, water to more, completely no pork liver. Add the marinated pork liver and wait until the liver turns pink.
3: Drain the blanched pork liver, prepare half an onion, a quarter green pepper, a quarter red pepper, cut into small pieces, put oil in the pot, when the oil temperature is 70% hot, put the onion and fry the aroma, then put the green pepper and red pepper, sauté until it is broken.
4, pour into the drained water of the pork liver, add a spoonful of soy sauce, a few drops of old soy sauce (a few drops on the line, pour more will turn black), a little sugar, a little cooking wine, 2 dried peppers, a green garlic seedling, stir-fry evenly, drizzle a little water starch, turn off the heat and plate.
<h1 class="pgc-h-decimal" data-index="07" > scrambled eggs with loofah</h1>
Ingredients: 1 loofah, 2 eggs, 1 small onion, oil, salt, oyster sauce
1: Slice loofah and small onion, add salt to the egg and make a liquid.
2: Heat the oil and fry the eggs in the pan.
3: Fry until set, scoop and set aside.
4: Put the oil in the pot again and sauté the small onions.
5: Pour in the loofah, add salt and sauté to remove the water, add the eggs.
6: Put an appropriate amount of oyster sauce and stir-fry well to get out of the pot.
<h1 class="pgc-h-decimal" data-index="08" > vegetarian fried dried tofu</h1>
Ingredients: dried tofu, green pepper, red pepper, red pepper, garlic, ginger, oyster sauce, sugar, salt, sesame oil
1. Cut the dried tofu into long strips, cut the green and red peppers into thin strips, and then prepare the garlic slices, ginger slices and red peppers and put them together for later.
2. Boil a pot of boiling water and blanch the dried tofu for 1 minute.
3. Pour a little vegetable oil into the wok, stir-fry the auxiliary ingredients under the oil heat, then add a spoonful of oyster sauce to stir-fry, and add the dried tofu and stir-fry until fragrant.
4. Stir-fry the green and red peppers for about 30 seconds, then add sugar and salt to taste, and finally drizzle with a little sesame oil to get out of the pot.
<h1 class="pgc-h-decimal" data-index="09" > home-cooked tofu</h1>
Ingredients: Tofu, tomatoes, fungus, green pepper, red pepper, ginger, garlic, green onion, bean paste, sugar, starch, salt, soy sauce, cooking wine
1. Cut a piece of tofu into thick slices, cut a small piece of tomatoes, tear the soaked fungus into small flowers, cut the green pepper and red pepper into triangles, and then prepare the green onion, minced garlic and ginger for later.
2. Prepare a sauce, add sugar, soy sauce, cooking wine, starch, salt and a little water to the bowl, stir the seasonings to dissolve.
3. Add a little vegetable oil to the wok, heat the oil into the tofu, fry the tofu until the surface is browned and served.
4. Stir-fry the shallots, ginger and garlic in the bottom oil of the pot, add a spoonful of watercress sauce and fry the red oil, then add the tomatoes and wood ear and sauté for one minute.
5. Drizzle in the prepared seasoning sauce, add the tofu, reduce the heat and simmer slowly for 2 minutes to let the tofu absorb the broth.
6. Finally, add the green and red peppers, stir-fry for 30 seconds to make it break, and then collect the juice on high heat to get out of the pot.
<h1 class="pgc-h-decimal" data-index="10" > sauce ribs</h1>
Ingredients: 500 grams of pork ribs, 20 grams of green onion, 15 grams of ginger, 15 grams of garlic, salt to taste (divided into two uses), pepper to taste, 2 spoons of cooking wine, 2 tablespoons of soybean paste, 1 tablespoon of sweet noodle sauce, 1 half a tablespoon of white wine, half a tablespoon of brown sugar, an appropriate amount of oil, a large ingredient, a piece of fragrant leaves, a bowl of hot water, a soup spoon of flour.
1. Prepare the ingredients
2. Put the ribs in the basin, add the flour and add the water
3: Stir well and steep for 1 hour
4. Rinse well and remove moisture
5: Cut the green onion, ginger and garlic (shape does not matter) and put it into the ribs. Add salt to taste
6: Add pepper, add cooking wine, add soybean paste, add sweet noodle sauce and mix well
7. Wrap up plastic wrap and put it in the refrigerator for flavoring (one hour)
8, put the appropriate amount of oil in the pot, put in the large ingredients and incense leaves, turn off the heat after changing color, clip out and discard
9: Turn the heat on again and stir-fry the marinated ribs
10. Tighten the surface of the ribs and pour white wine on the side of the pot to remove the fish
11. Add brown sugar to color
12: Stir-fry evenly and add boiling water
13, the amount of water is not more than the ribs, boil on high heat and reduce the heat
14. Simmer for about 40 minutes, and use chopsticks to easily penetrate the meat on the ribs
15: Season with salt, turn to medium heat and simmer for another 5 minutes
16. Clip out the ribs and turn on the heat to collect the juice
17. Pour the soup on the ribs and eat it. Great colours! The soup is a sharp tool for cooking
<h1 class="pgc-h-decimal" data-index="11" > potato stewed chicken nuggets</h1>
Ingredients: 1/2 chicken potatoes 2 shallot knots 1 ginger 2 slices of peppercorns 2 g star anise 2 cinnamon leaves appropriate amount of rock sugar 2 pieces of salt 1 spoon of light soy sauce 2 spoons of dark soy sauce 2 spoons
make:
1. Prepare the required ingredients;
2: Put the chicken in cold water, add green onion, ginger and cooking wine, boil on high heat and blanch the water for about 2 minutes; then fish out and clean, drain the water;
3. Prepare the required large materials;
4: Peel the potatoes and cut them into small pieces for later; add a little more vegetable oil to the pot, after the oil is hot, add rock sugar and fry the sugar color, then pour the chicken nuggets in and stir-fry until colored;
5, then add the prepared ingredients, stir-fry a few times to fry the aroma; add the water that has not passed the chicken nuggets, and then season: 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoonful of salt; simmer on high heat for about 15 minutes;
6, add the potatoes and continue to simmer for about 10 minutes; until the potatoes are cooked, and the juice can be collected on high heat;
<h1 class="pgc-h-decimal" data-index="12" > celery stir-fried dried tofu</h1>
Ingredients: Celery, dried tofu, red pepper, garlic, dried chili pepper, oyster sauce, soy sauce, salt
1. Pick and wash the celery and cut into long pieces, cut three slices of dried tofu into long strips, cut one red pepper into thin strips, and then prepare garlic slices and red pepper for later.
2. Boil a pot of boiling water, pour a few drops of vegetable oil, blanch the celery and dried beans for 30 seconds, and blanch the water to complete the water control and fish out.
3. Add a little vegetable oil to the wok, add garlic slices and red peppers to the oil, add celery, dried beans and red peppers, stir-fry for 1 minute, sauté the ingredients until fragrant.
4. Then add oyster sauce, soy sauce and salt to taste, stir-fry the seasoning and then bring it out.
<h1 class="pgc-h-decimal" data-index="13" > home-style spit chicken</h1>
Main ingredients: 1 large chicken thigh, 1 piece of ginger, 1 chives, 1 garlic sprout, 5 garlic, 1 coriander, 1 spoon of cooking wine, 2 spoons of soy sauce, 1 spoon of oyster sauce, 1 spoon of rice vinegar, 1/2 spoon of sugar, 2 spoons of pepper oil, 1 spoon of chili oil, 1 piece of yellow gardenia, 1 spoon of sesame oil, 1 g of salt, ground peanuts, sesame seeds.
【Specific method】
1, prepare a large chicken leg, when buying, you can let the merchant help to remove the bones.
2, chicken thigh meat and water together into the pot, add ginger slices, chives, yellow gardenia, and then pour a spoonful of cooking wine, yellow gardenia plays a role in coloring, no can not be put.
3: Boil on high heat to remove the foam, continue to cook for about 15 minutes, use chopsticks to insert in the thickest part of the meat, and do not bleed.
4: Fish out the cooked chicken, smear a layer of sesame oil on the surface, then wrap it in plastic wrap and refrigerate it for a while, and set aside half a bowl of chicken soup for later. You can also throw the chicken directly into the ice water, so that the chicken skin will be more brittle.
5: 2 spoonfuls of soy sauce, 1 spoonful of oyster sauce, 1 spoonful of rice vinegar, 1/2 tablespoon of sugar, 2 spoonfuls of pepper oil, 1 spoonful of chili oil, 1 gram of salt and 1/2 bowl of chicken broth to mix.
6: Add minced garlic, minced ginger, garlic sprouts, coriander, crushed peanuts and sesame seeds and stir well.
7: Cut the chicken into pieces and place them on the plate, drizzle the sauce on it, and the simple and delicious home-style saliva chicken will be ready.
<h1 class="pgc-h-decimal" data-index="14" > tomato brisket</h1>
Ingredients: 500g beef brisket, 3-4 tomatoes, 1 green onion, a pinch of ginger, 3 cloves of garlic, 10 peppercorns, 1 star anise, 2 spoons of light soy sauce, 1 spoonful of cooking wine, 6 rock sugar, 2 dried red peppers
1. Cut the beef brisket into pieces, soak in cold water for about 30 minutes, pull out the blood water; cut the green onion into sections, slice the ginger and garlic; put the tomatoes into the basin, pour boiling water, blanch off the skin (it will be convenient to eat this way), and then cut the pieces or shred them by hand;
2. Put the soaked beef brisket in cold water, skim off the foam after opening the pot, fish out the drainage water; put oil in the pot, add green onion, ginger, garlic, peppercorns, large ingredients and dried peppers to fry;
3. Then pour in the brisket, add cooking wine, raw soy sauce and stir-fry evenly; after the brisket changes color, add boiling water (boiling water is not more than the brisket), simmer for about 50 minutes; stir-fry the tomatoes in another pot, fry the red oil, add half a bowl of water to boil, pour into the brisket pot;
4. Add rock sugar, salt to taste and continue simmering for 30 minutes until beef brisket is cooked.
<h1 class="pgc-h-decimal" data-index="15" > cold-mixed chicken claws</h1>
Ingredients: chicken feet, ginger, peppercorns, garlic, coriander, millet spicy, cooking wine, chili red oil, sesame oil, soy sauce, balsamic vinegar, sugar, salt
1. Soak the chicken feet in water for 30 minutes and cut off the toes.
2. In a cold underwater pot of chicken feet, add peppercorns, cooking wine, green onion and ginger slices, bring to a boil on high heat and cook for 8 minutes.
3. Cook the chicken feet and wash them in warm water, then soak them in ice water for 10 minutes.
4. Cut the soaked chicken feet into small pieces and put them into a bowl, add minced garlic, millet spicy, salt, sugar, balsamic vinegar, soy sauce, sesame oil, chili oil, stir the seasonings well and seal and refrigerate for 6 hours, so that the chicken feet are fully flavored.
5. Sprinkle with parsley when eating, stir and enjoy.
<h1 class="pgc-h-decimal" data-index="16" > the trotters of the overlord</h1>
Ingredients: 500 grams of pig's trotters, 50 grams of red pepper, 15 grams of peppercorns, 3 grams of salt, soy sauce, red oil, cooking wine.
1. Wash the pig's trotters, cut into pieces, put into boiling water, drain and set aside; red peppers and wash.
2. Put the oil pot on the fire, add red pepper and peppercorns to fry until fragrant, add pork trotters and stir-fry for a while, add salt, soy sauce, red oil and cooking wine to taste.
3. Add an appropriate amount of water and simmer until cooked, until the soup becomes thick, and serve on the plate.
<h1 class="pgc-h-decimal" data-index="17" > slices of roasted pork with dried bamboo shoots</h1>
Ingredients: dried bamboo shoots, pork, oil, salt, chicken essence, dried chili pepper, ginger garlic, five-spice powder
1. Soak the dried bamboo shoots in water, cut into coarse filaments, and cut the lean meat separately from the fat meat
2. Sauté the fatty meat in oil and marinate the lean meat in the big barbecue sauce for a while
3. Cut the ginger, garlic and chili pepper and set aside
4. Sauté the fat meat in oil, pour in a piece of lean meat and fry well
5. Pour oil into the pot, add ginger garlic and chili pepper
6. Pour in the chopped bamboo shoots, pour in the sautéed meat and stir-fry together
7. Finally, add the seasoning and mix it evenly
<h1 class="pgc-h-decimal" data-index="18" > oyster sauce cabbage</h1>
Ingredients: Cabbage, fungus, garlic, ginger, red pepper, salt, oyster sauce, soy sauce, pepper, water starch
1. Wash the cabbage and tear it into large pieces, soak the fungus in warm water in advance and blanch it for a minute, then prepare the minced garlic, ginger and red pepper and put them together for later.
2. Add a little vegetable oil to the wok, add ginger and garlic and red pepper to stir-fry, then add a spoonful of oyster sauce and stir-fry.
3. Add the cabbage leaves, sauté for a while, then stir-fry the cabbage until soft, then stir-fry the fungus for a while.
4. Add pepper and salt to taste before leaving the pot, and finally pour in a little water starch to make the soup thick, stir-fry evenly to get out of the pot.
<h1 class="pgc-h-decimal" data-index="19" > fish eggplant</h1>
Ingredients: Eggplant, green pepper, red pepper, garlic, green onion, ginger, bean paste, soy sauce, sugar, starch, balsamic vinegar, salt
1. Cut the eggplant into pieces and put them into the pot, sprinkle the starch and mix well, one green pepper and one red pepper, remove the stem and cut the seeds into pieces, and then prepare the minced garlic, green onion and ginger and put them together for later.
2. Mix a sauce, add 5 grams of balsamic vinegar, 5 grams of soy sauce, 2 grams of salt, 2 grams of sugar, 5 grams of starch, a little water, stir the seasonings into a bowl.
3. Add an appropriate amount of vegetable oil to the pot, fry the eggplant at 50% of the oil temperature for 1 minute, and then put it out after the surface is browned.
4. Add a little vegetable oil to the wok, add the onion, ginger and garlic and stir-fry until fragrant, add a spoonful of watercress sauce and fry the red oil, then pour in the mixed sauce and stir-fry.
5. Add the fried eggplant and green and red peppers, stir-fry for about 10 seconds, and finally collect the soup to get out of the pot.
<h1 class="pgc-h-decimal" data-index="20" > Thai lemon steamed fish</h1>
Ingredients: 500g of fish, oil, salt, 50g lemon, 5g white pepper, 5g cooking wine, 5g fish sauce, 5g soy sauce, 5g sugar, 5g minced garlic, 5g minced green onion, 10g Thai sweet and spicy sauce.
1: After the fish is cleaned, smear with white pepper, cooking wine and fish sauce and marinate for 5 minutes. A few knives on the fish can effectively reduce the steaming time and make the steamed fish more tender.
2: After washing the lemon, cut into even thin slices,
3: Decorate the lemon slices on the edge of the steamed fish, put the marinated fish on the lemon, and put a few lemon slices on the fish.
4: Combine salt, soy sauce, sugar, minced garlic, minced green onion and Thai sweet and spicy sauce into a bowl of steamed fish sauce.
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