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" > spicy crayfish</h1>
Ingredients: Green onion, ginger, dried chili pepper, peppercorns, star anise, fragrant leaves, cinnamon, white root, hot pot base
method:
1. Heat up the canola oil, add peppercorns, star anise, fragrant leaves, cinnamon, white root, and sauté the red oil with the next spoonful of bean paste
2. Stir-fry the hot pot base for a while, add the remaining shallots and ginger dried chili peppers and stir-fry, if there is chili noodles, put some chili noodles
3. Add the crayfish that have been processed in advance and sauté the crayfish until it changes color
4. Add two cans of beer, add the right amount of water to drink lobster flat, add a spoonful of monosodium glutamate, 2 spoonfuls of chicken essence, 2 spoonfuls of sugar, before adding fuel consumption
5. Bring to a boil on high heat for 5-7 minutes, turn off the heat and soak the lobster for 20 minutes to make it more flavorful
6. Put some soup on high heat, put the garlic and cook it, stir-fry the green and red peppers and onions evenly out of the pot
<h1 class="pgc-h-decimal" data-index="02" > jiawei gongbao chicken</h1>
Ingredients: 250g chicken breast 4 each of green and red peppers 50g fried peanut rice 2 tsp (10g) 1 tsp minced ginger (5 g) 1 tsp minced garlic (5 g) 15 granls of dried red peppercorns 6 sprigs of dried red pepper 1 tsp salt 1 tsp (5 g) cooking wine 1/2 tsp (3 g) dry starch 2 tsp (10 g) 2 tbsp dry starch (10 g) 2 tbsp rice vinegar (30 ml) 1 tbsp soy sauce (15 ml) 2 teaspoons sugar (10 g) 2 tbsp water (30 ml) 2 tbsp water starch (30 ml) 1 tbsp sesame oil (15 ml)
1. Cut the chicken breast into 1cm cubes, add salt (1/2 teaspoon), stir well with cooking wine and dry starch, and marinate for 5 minutes. Cut the green onion into slightly smaller grains than the diced chicken, and the green onion and ginger are chopped into small pieces. Finely chop the green and red peppers.
2. Put the garlic and ginger in a bowl, add salt (1/2 teaspoon), sugar, rice vinegar, soy sauce, water, water starch and set aside.
3. Heat the pot, pour in the oil, add a little sesame oil, add the peppercorns when the oil is cold, wait for the peppercorns to aromate, the color becomes slightly darker, and then add the dried chili peppers to fry.
4. Add the diced chicken and fry until it changes color, add the green and red pepper grains, stir-fry for 10 seconds, pour in the prepared sauce, stir-fry for 1 minute on high heat, and then pour in the fried peanuts.
<h1 class="pgc-h-decimal" data-index="03" > lamb stew</h1>
Ingredients for boiling lamb broth: 2 small pieces of lamb leg bone, 1 small piece of lamb backbone, 500 grams of lamb, 1 clove of fennel,
6 green onions and 6 slices of ginger
Ingredients: 3 bowls of lamb, lamb broth, 1/2 green onion, 3 slices of ginger, 1 tbsp tempeh,
2 tbsp soybean paste, 1/3 carrot, 3 slices of Chinese cabbage, 180 g sweet potato noodles,
7 deep-fried tofu (tofu bubbles), 180g gluten, 2 garlic sprouts, 4 coriander, 1/2 tsp salt
1。 Wash the lamb and lamb bones and soak them in water for 1 hour - 1 night, soak in bloody water, and cut the lamb into 2-3 finger-wide pieces.
2。 Put the lamb bones in a casserole or cast iron pot, add the shallot ginger fennel, pour in 10-15 cm of water that has not yet passed the lamb, and bring to a boil on high heat.
3。 After the water has boiled, skim off the foam with a sieve and cook for about 2 hours or more on a minimum heat.
4。 When the lamb is boiled, start soaking the vermicelli, put the vermicelli in a large basin, add hot water and soak for more than 1 hour.
5。 Heat the oil in a wok and stir-fry the shallots, ginger, tempeh and dried yellow sauce until fragrant.
6。 Stir-fry the sliced carrots, vermicelli and gluten for about 1 minute.
7。 Remove the lamb pieces from the lamb broth and put them in a wok, pour in three bowls of lamb broth, add sliced cabbage and oil tofu, stir-fry well, cover and simmer over medium-low heat.
8。 Cook until the soup is less and starts to thicken, when the cabbage is soft and rotten, add salt to taste, sprinkle with minced garlic and chopped coriander and get out of the pot!
<h1 class="pgc-h-decimal" data-index="04" > tomato stewed ribs</h1>
Recipe: Steamed bamboo with vermicelli, chicken with soy sauce, stewed pork ribs with tomato
Ingredients: pork ribs, tomatoes, oyster sauce, cooking wine, soy sauce, pepper, star anise, cooking oil, water
1, cut the ribs into small pieces and wash and set aside; wash the tomatoes, put them in hot water and roll for a while, then fish out the skin and cut into pieces;
2. After washing the ribs, mix them evenly with oyster sauce, pepper, cooking wine and corn starch and marinate for about 4 hours;
3: Put the appropriate amount of oil in the pot, then put the marinated ribs into the pan and fry, fry until both sides are yellowed and then fish out for later;
4, put half of the tomatoes, fried ribs and star anise into the soup pot, add boiling water without ingredients, and then pour the soup of the pickled ribs into the pot together, after boiling on high heat, simmer for 1 hour on low heat;
5: Add the remaining tomatoes and salt and simmer over low heat for half an hour; then turn to high heat to collect the soup.
<h1 class="pgc-h-decimal" data-index="05" > sautéed asparagus</h1>
Ingredients: baby cabbage, salt, minced garlic, asparagus
1: Wash and cut the asparagus into sections, mince the garlic and set aside. Boil the asparagus in boiling water, add a little salt and a few drops of oil to the water, and blanch for a minute to fish out.
2. Fish out the asparagus in cold water, so that the taste will be more crisp. Pour oil into a pan and sauté the minced garlic until fragrant. Remove the asparagus, add a little salt and stir-fry a few times to get out of the pan.
<h1 class="pgc-h-decimal" data-index="06" > braised mackerel</h1>
Ingredients: 1 piece of mackerel, green onion, soy sauce, ginger, garlic, soy sauce
1: Remove the gills and remove the internal organs, clean up, wash and dry, cut into 2cm thick segments and dry. Heat the pan for seven minutes, add oil, add shallots, ginger, garlic and a little bean paste and stir-fry until fragrant.
2: Add water to the pot and add soy sauce and soy sauce to color. Lower into the mackerel section, bring to a boil on high heat, turn to low heat and simmer for more than 20 minutes.
3: Add salt after the soup is viscous. Collect the juice over high heat and finish.
<h1 class="pgc-h-decimal" data-index="07" > tempeh minced pepper steamed pork ribs</h1>
Ingredients: 300g of small steak, a little tempeh, a little chopped pepper, a little ginger, a little garlic, a little cooking wine, a little soy sauce/soy sauce;
1, ribs soaked in water for 20 minutes, remove blood water;
2. Drain the water. Chop the ginger and garlic into small pieces;
3: Add the ribs to ginger, garlic, a little cooking wine and soy sauce. Marinate for 10 minutes;
4, pickled ribs plus tempeh, chopped peppers, a little sesame oil and the right amount of salt (chopped peppers are salty, so just a little salt);
5: Bring the water to a boil in the steamer, put it in the pot and steam for 18-20 minutes, sprinkle with green onions.
<h1 class="pgc-h-decimal" data-index="08" > cold lotus root</h1>
Ingredients: 1 lotus root Ginger, minced garlic, aged vinegar, soy sauce, chicken powder, salt, pepper oil, sesame oil, sugar to taste
method
1: Cut the lotus root into thin slices, put it in boiling water and blanch it, put it in cool water immediately, then fish it out and put it on a plate for later.
2: Finely chop the garlic and ginger and place in a bowl. Add the appropriate amount of aged vinegar, soy sauce, chicken powder, salt, pepper oil, sesame oil and sugar. Add a little warm water and stir until the sugar and salt have melted.
3: Then pour the garlic juice onto the lotus root and pour the garlic juice on it.
<h1 class="pgc-h-decimal" data-index="09" > ginger hen duck</h1>
Royalties
Hemp duck, ginger, sesame oil, rice wine, dark soy sauce, sugar, goji berries, salt
1: Wash the duck and cut into pieces, and cut the ginger into slices
2: Add sesame oil to a pot, simmer over medium heat until 60% heat, add ginger slices and simmer slowly
3: When the ginger slices are sautéed until slightly yellow, pour in the duck meat
4: Stir-fry until the duck changes color, pour in the appropriate amount of old soy sauce until it is colored, stir-fry evenly, pour in Cantonese rice wine, and continue to stir-fry over medium heat for about 15 minutes
5: Sauté the duck until the water is dry and the color becomes darker, add sugar, star anise, cinnamon, fragrant leaves, add the right amount of salt to taste
6: Add boiling water from the duck, bring to a boil over high heat, reduce heat and simmer for 1.5 hours
7: Add the washed goji berries 10 minutes before cooking, mix well over high heat and cook until the soup is fragrant
<h1 class="pgc-h-decimal" data-index="10" > stir-fried dried green peppers</h1>
Ingredients: green and red peppers, dried incense, celery, lean meat, green onion, ginger and garlic, soy sauce, cooking wine, salt, chicken powder
Preparation steps:
1: After washing the green and red peppers, cut into strips, cut the dried incense into even strips, wash the celery and cut into strips, cut the lean meat into strips and put into the appropriate amount of cooking wine for a while
2: Heat the oil in a pan and sauté the marinated lean meat until it changes color
3: Heat the oil again, then add the green onion, ginger and garlic shreds and fry them until fragrant, then add the celery shreds
4: Sauté the dried meat and add the lean meat shreds and green and red pepper strips after the dried and soft
5: Add the right amount of soy sauce, salt and chicken powder, quickly stir-fry evenly, and then you can get out of the pot
<h1 class="pgc-h-decimal" data-index="11" > oyster sauce broccoli</h1>
Ingredients: broccoli, oyster sauce, red pepper, minced garlic, water starch, chicken powder
1: Break the broccoli into small pieces, soak them in brine, blanch them in water
2: Heat the oil in a pot, add the minced garlic and stir-fry, stir-fry the garlic flavor and add a little water
3, then put in the appropriate amount of oil consumption and stir evenly, adjust the appropriate amount of water starch
4: After the soup is thick, add cauliflower, sauté on high heat, add the appropriate amount of chicken powder and red pepper and stir-fry well, then come out of the pot
<h1 class="pgc-h-decimal" data-index="12" > thousands of pieces of celery</h1>
Ingredients: celery, thousand sheets, carrots, vegetable oil, salt, chicken powder, garlic, soy sauce
1. Wash the parsley and cut into sections. Rinse a thousand sheets, cut into wide strips, blanch them in hot water, drain and set aside
2. Heat the pan with hot oil, sauté the pesto slices, stir-fry with a little carrot crush. It is also possible to use shredded carrots, carrot slices. I use leftover carrots stuffed with dumplings, so they are more crumbled.
3. Under the celery and a little salt, stir-fry for a while, under a thousand sheets, drop a little soy sauce and chicken powder, stir-fry well
<h1 class="pgc-h-decimal" data-index="13" > cumin ribs</h1>
Ingredients: Pork ribs, green and red peppers, onions, cumin, soy sauce, coriander, white sesame seeds, oil, salt.
1, green and red pepper to the seeds to cut into pieces, onion into small pieces, pork ribs into small pieces, under the cold pot add a few slices of ginger on high heat boiling boiling boiled, fished out drained and set aside;
2: Heat the pot and pour more oil, add the ribs and fry for five minutes, then drain the oil;
3: Leave a little oil in the pot, pour in the green and red pepper pieces and stir-fry until it is broken, add a little salt and stir-fry evenly;
4: Stir-fry the fried pork ribs back into the pan, pour in a little soy sauce, stir-fry evenly with salt, and finally sprinkle with a little coriander and white sesame seeds to get out of the pan.
<h1 class="pgc-h-decimal" data-index="14" > flavored stir-fried chicken</h1>
Ingredients: 1 farmhouse chicken, dried tempeh, dried chili pepper, green pepper, green onion, ginger, oyster sauce, dark soy sauce, cooking wine, starch, sugar, salt, cooking oil
1. After washing the chicken, chop into small pieces, add a small spoonful of salt, two spoonfuls of cooking wine, two spoonfuls of dark soy sauce, a few slices of green onion, ginger to remove the fish, marinate for about 20 minutes, you can sit in the refrigerator, take out the noodles halfway. Finally, take out the marinated chicken, pick out the green onion and ginger sections, add an appropriate amount of starch to the meat and set aside.
2. Add a little more oil than usual to the wok And heat it up, then add ginger slices, a large spoonful of tempeh, and dried chili peppers over a slow heat to create the aroma.
3. After the tempeh begins to taste, pour in the chicken that has been marinated before, turn it into medium heat, and slowly fry until the chicken changes color and the water dries; add two tablespoons of oyster sauce and one spoonful of sugar and mix well.
4. Fry until the chicken is completely drained, after fully colored, add a small bowl of hot water, not more than half of the chicken can be, continue to boil the water over medium heat, until slowly dry, this process is about 10-15 minutes, the middle can be slightly seasoned according to their own taste.
5. Finally, add the cut green pepper pieces, stir-fry a few times to get out of the pot and plate.
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