@ Good time in autumn Hello, 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" > bamboo shoots with dried pork slices</h1>
Ingredients: dried bamboo shoots, pork, oil, salt, chicken essence, dried chili pepper, ginger garlic, five-spice powder
method
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="02" > frying fish cubes in a pan</h1>
Ingredients: 500g of grass carp, appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of five-spice powder, appropriate amount of corn starch, appropriate amount of cooking wine, appropriate amount of light soy sauce
1. Clean up the fish and cut into appropriate size pieces;
2. Minced ginger, minced garlic, oil and salt, cooking wine, five-spice powder, corn starch, soy sauce, etc. Mix well and marinate for more than 15 minutes;
3. Put the fish pieces in the double-sided frying pan, cover with the lid, and then fry on medium-low heat for about 2 minutes;
4. Turn over the noodles after cooking and fry the other side.
<h1 class="pgc-h-decimal" data-index="03" > green and red pepper chicken wings</h1>
Ingredients: Green pepper, red pepper, chicken wing, ginger, cooking wine, sugar, paprika, soy sauce, chicken essence, salt, dried chili pepper, dried peppercorns, garlic
method:
1: Cut the chicken wings in half, put 3 spoonfuls of cooking wine, 1/3 spoonful of salt, ginger, garlic and cooking wine and marinate for 10 minutes.
2: Heat the oil in the pan to 50%, add the dried chili peppers, sauté the peppercorns and stir-fry until fragrant.
3: Stir-fry the ginger and garlic and stir-fry until taste.
4: Add 2 tablespoons of paprika, stir-fry well, add the chicken wings, add 2 spoonfuls of soy sauce and sauté for 2 minutes.
5: Pour in the stock (water) at this time, cover the pot and simmer for 5 minutes.
6: After five minutes, add green pepper, red pepper, a spoonful of salt, and then continue to simmer for five minutes, put a spoonful of sugar, a spoonful of salt, and a spoonful of chicken essence.
<h1 class="pgc-h-decimal" data-index="04" > fried meat with onion fungus</h1>
Ingredients: onion, black fungus, egg, tenderloin
1: Wash and cut the onion, tear the fungus into small pieces, and beat the egg with salt.
2: Stir-fry the eggs and stir-fry the lean meat in the oil, and then put them out separately.
3: Leave the bottom oil in the pot, put the onion fungus under it, and stir-fry with salt.
4: Pour in the sautéed meat and eggs, stir-fry evenly, and get out of the pan.
<h1 class="pgc-h-decimal" data-index="05" > back pot lotus root</h1>
Ingredients: 350 grams of lotus root, 10 grams of chili pepper, a little white onion, green onion, 2 grams of salt, sugar, chicken powder, water starch
Directions: 1. Fill the pot with an appropriate amount of water and add the lotus root.
2. Cover and simmer.
3. When ripe, remove the lotus root.
4. Cut the lotus root into knives.
5: Heat the oil in a frying pan and pour in the diced lotus root.
6: Add chili pepper and green onion and stir-fry well.
7. Add salt.
8. Add sugar.
9: Add chicken powder and stir-fry well.
10: Add a little water starch and stir-fry for a while.
11 Sprinkle with green onions.
12. Remove from the pot.
<h1 class="pgc-h-decimal" data-index="06" > double mushroom roast chicken wings</h1>
Ingredients: Chicken wings, mushrooms, soy sauce, soy sauce, cooking wine, ginger, dried chili peppers, salt, garlic, peanut oil, water
1, chicken wings cut into small pieces, rinse and then control dry and set aside; ginger, garlic slices, dried pepper cut into small pieces; shiitake mushrooms soaked in warm water and then cut in half,
2: Put oil in a pan, heat and sauté ginger shallots and dried chili peppers; add chicken wings over medium heat and fry slowly.
3: Fry until the chicken wings are slightly browned, then pour in soy sauce, soy sauce and cooking wine, stir-fry the aroma; add the mushrooms and mix together.
4: Pour in an appropriate amount of water, simmer on high heat for 15-20 minutes, and finally collect the juice on high heat and add an appropriate amount of salt to taste.
<h1 class="pgc-h-decimal" data-index="07" > ginger pepper ribs</h1>
Ingredients: pork ribs, ginger, dried chili peppers, bitter melon, green onion, vegetable oil, salt, monosodium glutamate, sugar, oyster sauce, corn starch, cooking wine, fresh soup
1: Cut the ribs into pieces, rinse with blanched water and set aside.
2: Fry the sugar into sugar color, peel the ginger and squeeze it into juice.
3: Heat the oil, add green onion and ginger to stir-fry, add ribs, simmer cooking wine, add dried chili peppers, fresh soup and sugar color, ginger juice and bring to a boil, skim off the foam.
4: Put into a pressure cooker, press for 12 minutes, drain the juice, add water starch to outline the sauce.
<h1 class="pgc-h-decimal" data-index="08" > cold spicy lamb hearts</h1>
Ingredients: Fresh lamb hearts, garlic, green onion, ginger, lao gan ma chili sauce, soy sauce, salt, pepper oil, dried peppercorns, cooking wine, coriander
1. Cut open the fresh sheep heart, open each ventricle, rinse to remove congestion; put the treated sheep heart into the basin, soak in cool water for 3 hours, during which it is best to change the water 1-2 times;
2: Add water to the pot, add green onion, cooking wine, peppercorns and lamb hearts; boil over high heat, continue to cook for 5 minutes; blanch off the blood foam, fish out the warm water and rinse;
3: Wash the pot, prepare another pot of water, add ginger slices, lamb hearts, dried peppercorns, boil and reduce heat, cook for about 40 minutes;
4: Remove and let cool, slice and put into a large basin; add minced garlic, lao gan ma chili sauce, soy sauce, salt, pepper oil, mix well; after plate, sprinkle with green onions and coriander.
<h1 class="pgc-h-decimal" data-index="09" > sauerkraut stir-fried shredded meat</h1>
Ingredients: Sauerkraut, tenderloin, cooking wine pepper salt ginger sugar red pepper. (Red pepper is for garnishing, can be omitted)
1. Wash the sauerkraut several times with water and squeeze out the water.
2. Shredded sauerkraut
3. Cut the tenderloin into strips, and marinate well with cooking wine, pepper and salt for a while
4. Stir-fry ginger slices in a frying pan
5. Stir-fry the shredded meat until it changes color and set aside
6. Raise the oil pan in another pan and stir-fry the sauerkraut to create the aroma
7. Stir-fry the shredded meat and add a little sugar to taste. (Sauerkraut itself has a salty taste and does not need to be seasoned separately)
8. Finally, pour in the red pepper shreds and stir-fry well, and the sauerkraut stir-fry the shredded meat to get out of the pot
<h1 class="pgc-h-decimal" data-index="10" > dried sautéed meat shreds</h1>
Ingredients: Lean meat 400 g chives 2 ginger 1 piece dried chili pepper 15 peppercorns 1 tsp cooking oil 200 g (actual consumption 30 g) cooking wine 1 tbsp pepper 1 tsp salt 1 tsp MSG 0.5 tsp
1. Wash and cut the lean meat into thin strips; cut the dried chili pepper into sections after washing; wash and cut the ginger into strips; wash and cut the green onion;
2. Put the shredded meat into a bowl, add cooking wine, salt and pepper to marinate for 5 minutes;
3. Put oil in the pan, burn until 50% hot, fry the shredded meat until golden brown, and then drain the oil;
4. Leave the bottom oil in the pot, add dried chili pepper, peppercorns, ginger strips, green onion and stir-fry until fragrant, then add shredded meat, salt and MSG and sauté to taste.
<h1 class="pgc-h-decimal" data-index="11" > spicy chicken feet</h1>
Ingredients: 400g of chicken feet 15ml of raw soy sauce, 5g of dark soy sauce 5g of peppercorns, 30g of cooking wine pixian bean paste, 1 small piece of ginger 3-4 cloves of garlic, millet spicy according to personal taste hot water 500ml
1. Cut off the nails and cut them in half. Add cold water, pour in the appropriate amount of cooking wine, bring to a boil and remove the chicken feet.
2. Put about 10ml of oil in the pot, add ginger, garlic and peppercorns to fry the aroma, sauté the chicken feet until the surface is slightly golden.
3. Put in Pixian watercress sauce, stir-fry the red oil over low heat, pour in sugar, soy sauce, soy sauce, hot water, cover the pot lid to stew the chicken feet until soft glutinous (about half an hour), open the pot lid on high heat to collect the juice, and put the millet spicy before leaving the pot.
<h1 class="pgc-h-decimal" data-index="12" > fried pork belly with Dutch beans</h1>
Ingredients: 200g of dutch beans, 200g of pork belly, garlic, soy sauce, salt, corn starch to taste;
1. The beans should be washed and drained, and the garlic should be washed and chopped;
2. Wash and cut the pork belly and marinate it with salt raw soy sauce corn starch for 15 minutes;
3. Take the pot and put less oil on the heat, put the minced garlic and stir-fry until the oil in the fat meat is forced out, then put in the dutch beans, put a little boiling water and fry for two minutes, put in salt and continue to fry for one minute;
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