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" > beef fillets in chili oil</h1>
Ingredients: 500 g beef fillet, 100 g bean sprouts, 1 vermicelli, 8 dried chili peppers, 1 ginger, 1 onion, 1 star anise, 2 teaspoons salt, 1 teaspoon pepper, 1 tablespoon oyster sauce, 1 egg white, 1 tablespoon starch, 2 bowls of soup, 1 teaspoon paprika, 1/2 teaspoon pepper, 1 teaspoon sesame seeds
method:
1) Cut the chili pepper into strips, soak with water and drain. Slice the ginger, cut the onion into chunks, and crush the star anise.
2) Slice fresh beef fillets after freezing for 2 hours, trying to be as thin as possible.
3) After thawing the slices, add 1 teaspoon salt, 1 tablespoon oyster sauce, 1 teaspoon pepper and 1 egg white, stir well. Marinate for 10 minutes. Add the dry starch, stir vigorously and let stand for 10 minutes.
4) Put oil in a pan and sauté shallots, ginger and star anise. Emits a fragrance. Green onions and ginger will turn light brown.
5) Pour in the bean sprouts and stir-fry for a while. 6) Add broth, add boiling water and fill the container with cooked meat.
7) After the bean sprouts are cooked, add the vermicelli. When the vermicelli is 80% soft, remove and place in a pan.
8) Continue to cook in the pot, put all the beef slices in and stir-fry left and right with chopsticks. Don't draw circles. The beef is simmered over the heat until it is all white and not red.
9) Remove and place on the sprouts.
10) The soup should be filtered through a strainer and poured into a beef bowl. Restart the pan and add the cold oil shredded chili peppers. The shredded chili peppers turn yellow and fragrant, then fish out and place on top of the beef.
11) Sprinkle the beef with paprika, pepper, sesame seeds, and then burn the oil in the pan until it smokes.
12) If you can accept coriander and garlic seedlings, sprinkle a little, it will be all color, aroma, and taste
<h1 class="pgc-h-decimal" data-index="02" > shiitake mushroom race abalone</h1>
Features: This dish is shaped like abalone, using shiitake mushrooms, horseshoe and other ingredients, meat and vegetarian collocation, plus homemade sauce, so that the whole dish is full of flavor, customers are very liked, sales are very good. In addition to being used in mushroom dishes, this beautiful soy sauce can also be paired with ingredients such as eggplant and seasonal beans.
raw material:
500 grams of fresh shiitake mushrooms.
seasoning:
150 grams of soy sauce, 20 grams of shallot oil, 100 grams of minced meat, 30 grams of horseshoe crushed, 10 grams of minced green onion and ginger, 20 grams of shredded shallots, 35 grams of broccoli, 15 grams of red pepper rings.
make:
1. Wash and remove the handle of fresh shiitake mushrooms, cook in boiling water, take out the drainage, cut the cross flower knife; minced meat with horseshoe crushed, minced green onion, minced ginger, Meiji chicken juice 2 grams mix well, whisk in one direction to make meat filling; broccoli washed, blanched.
2. Stuff the meat into the shiitake mushrooms, steam for 5 minutes, heat the salad oil in the pot for 1500 grams, let the oil warm to 60%, put the steamed shiitake mushrooms into the pot and fry until golden brown. 3. When cooking, spread the shredded shallots on a hot iron plate, surround the circle of broccoli and red pepper, take the fried shiitake mushrooms and put them on the shredded shallots, and pour the hot sauce of the beautiful soy sauce.
Meiji soy sauce:
360 grams of water, 160 grams of Jiameiji soy sauce, 20 grams of chicken juice, 30 grams of Meiji umami juice and honey, and 15 grams of dark soy sauce can be mixed evenly.
<h1 class="pgc-h-decimal" data-index="03" > delicious beer duck</h1>
Ingredients: beer, duck nuggets, ginger garlic, pepper, dried red pepper, star anise, cinnamon, soy sauce, soy sauce, sugar, salt, pepper.
practice:
1. Wash the duck, rinse with water and cut into medium cubes.
2. Put a little oil in the pot, add ginger and garlic slices, dried red pepper, star anise, cinnamon, peppercorns, stir-fry.
3. Pour in the duck cubes and stir-fry. Stir in soy sauce, soy sauce and a little sugar. This step is fried until you feel that you can't do it without adding water.
4. Add beer that cannot pass all the duck pieces, add salt to taste, bring to a boil over high heat, cover and simmer for about 40 minutes.
5. Then turn on the heat, and when the juice inside is almost complete, you can get out of the pot. Sprinkling some pepper tastes better.
<h1 class="pgc-h-decimal" data-index="04" > sour and spicy cabbage</h1>
Ingredients: Cabbage; red pepper; dried chili pepper; onion; white vinegar; vinegar; salt; starch; cold boiled water; soy sauce; pepper; edible oil
method:
1. Wash the cabbage and cut into small pieces
2. Cut the red pepper and dried pepper into appropriate amounts. Cut the onion into green onions
3. Heat the oil in a pan. Stir-fry green onion, red pepper and dried chili pepper 4. Stir-fry until fragrant, add cabbage and stir-fry
5. Pour the white vinegar first, stir well, and then pour a little aged vinegar. Put the right amount of salt
6. Stir-fry evenly, pour in a little soy sauce, a little pepper 7. Take a little starch and hook it with cold water. Pour into a pan
8. Sauté for half a minute. Out of the pot into the pot
<h1 class="pgc-h-decimal" data-index="05" > Huobao pork intestines</h1>
Ingredients: Fat sausage 400 g, 6 dried chili peppers, 8 slices of ginger, garlic and ginger minced to taste, 3 spoonfuls of soy sauce, 1 spoonful of soy sauce, 2 spoons of cooking wine, 1 sugar, a little salt, 1 spoonful of oyster sauce and 3 bowls of cold water.
1. Fat intestines must be cleaned! Wash both sides repeatedly, then put them in a pot, bring to a boil, and cut them one by one.
2. Pour the right amount of oil into the pot, 8 slices of ginger, minced ginger and garlic, dried chili peppers, add pork intestines, stir-fry, add 3 spoons of soy sauce, 1 spoon of soy sauce, 2 spoons of cooking wine, 1 spoon of sugar, a little salt and 1 spoon of oyster sauce, stir well.
3. Pour in 3 bowls of cold water, add some pepper and start simmering.
4. Cook over medium heat until the water is almost dry. At this time, I saw that the fat sausage in the pot had come out of the oil. At this time, I opened a big fire and fried the fat sausage with a spatula until both sides of the fat sausage began to burn yellow. The complete juice collection is complete!
<h1 class="pgc-h-decimal" data-index="06" > taro steamed pork ribs</h1>
1. Buy ribs in the market, let the store help chop into small pieces, first shabu,and then put them in the basin for an hour to remove blood and water;
2. Rinse twice again, drain the water, then add salt, cooking wine, cooking oil, sugar, soy sauce, chopped tomatoes, add some soybeans and corn starch, grab the minced garlic by hand, cover with plastic wrap and put it in the refrigerator. Refrigerate and marinate for about 15 minutes;
3. While marinating the ribs, wash the taro, peel, cut into iron pieces, yard at the bottom of the deep dish, take out the ribs, spread on the taro;
4. Boil water in the pot, add ribs, steam for about half an hour;
5, sprinkle the green onions out of the pot, like to eat spicy, you can put some pepper to eat
<h1 class="pgc-h-decimal" data-index="07" > cold mix lotus chips</h1>
1: Wash and peel the lotus root and cut into thin slices.
2: Cut millet pepper, green onion and garlic into fine pieces and set aside.
3: Blanch the lotus root in a pot for 10 minutes, remove the ice water and set aside.
4: Blanch the lotus root with salt, sugar, soy sauce, vinegar, sesame oil, chili oil, and then add the chopped millet pepper, green onion and garlic, and mix well.
Ginger sauce ingredients
1: 500g cowpea, 10g red pepper, 20g ginger, salt, soy sauce and olive oil to taste.
2、 Wash and cut the cowpea, cut the red pepper, peel the ginger and chop;
3, pour into the pot and add water to boil the cowpeas, fish out the draining oil pot;
4: Add ginger, salt and soy sauce and stir well. Pour cowpeas and decorate with red peppers.
<h1 class="pgc-h-decimal" data-index="08" > dried apricot abalone mushrooms</h1>
Ingredients: 2 apricot abalone mushrooms, 1/2 teaspoon salt, 1/2 tablespoons of soy sauce, 1/2 tablespoons of garlic 2 cloves of dried chili peppers, 4 oyster sauces, 2 tablespoons of vegetable oil, 2 tablespoons of chives, 1 teaspoon of white sesame seeds;
1. Prepare the ingredients, cut the dried chili pepper into sections, cut the garlic into coarse rice, cut the chives into flowers;
2. Wash the apricot abalone mushrooms and tear them into strips by hand;
3. Put it into a pot of boiling water and blanch the water quickly;
4. Blanch well and drain the water for later;
5. Stir-fry the white sesame seeds in a pan over medium-low heat, and put them out for later;
6. Put an appropriate amount of vegetable oil in a pan, add blanched apricot abalone mushrooms, sauté until the surface is browned, and also put it out for later;
7. Restart the pot, put a little vegetable oil and heat it to 50%, add dried pepper segments, garlic grains and green onion and stir-fry until fragrant;
8. Sauté the apricot abalone mushrooms together, season with salt, soy sauce and oyster sauce;
9. Stir-fry evenly and add sesame seeds and chives;
<h1 class="pgc-h-decimal" data-index="09" > sauerkraut blackfish</h1>
Ingredients: 1 blackfish, 200g sauerkraut, 1 egg white, 2 large slices of ginger, 2 green onions, 5 pickled peppers, 2 red peppers, 10 peppercorns, 1 tbsp cooking wine
1: After the blackfish scrapes off the scales and cuts off the fish head, slice the fish along the fish bone.
2, sliced good fish meat as shown in the picture, is the upper and lower two thick pieces of fish meat and the middle of a fish bone, the fish bone cut into 5CM long segments for reserve.
3, the fish skin under the slice is facing down, the vertical knife under the first knife does not cut the second knife to cut, so that the cutting method of the fish fillet is large and thin.
4: Mix the cut fish fillets and fish bones in two bowls, add egg whites, corn starch, cooking wine, salt and pepper and mix well for 10 minutes.
5: Wash the sauerkraut, pinch it in the water repeatedly, remove the excess salt, drain the water and cut into sections, and prepare the ginger and shallots and peppers.
6: Pour oil into the pan, when the oil is 50% hot, put the sauerkraut into the stir-fry, stir-fry the sour taste and then add the green onion and ginger, and continue to fry the pickled pepper and red pepper for 2 minutes to fry the aroma.
7: Pour boiling water or broth and bring to a boil.
8: Add the marinated fish bones and cook for 10 minutes on medium-low heat to bring out the umami flavor of the fish. Cook until the soup is white, remove the fish bones and sauerkraut and set aside in a large bowl, leaving the sauerkraut soup in the pot.
9: Put the marinated fish fillets into the soup, use chopsticks to disperse the heat and cook for 2 minutes, pour the fillets and soup together into the bowl of sauerkraut and fishbones, sprinkle with chives.
10, another pot put two spoonfuls of oil, 10 peppercorns boiled out of the aroma, filter out the peppercorns and pour hot oil on the chives.
11, cook it and put it in a bowl.
<h1 class="pgc-h-decimal" data-index="10" > fried shrimp with cucumber</h1>
Ingredients: shrimp, cucumber, egg white, salt, sugar, white wine, cooking oil,
method
1: Peel and dice the cucumber, cut the cucumber and shrimp together and put it on the plate.
2: Add salt, a small amount of white sugar, 7-8 drops of white wine, beat the egg whites and let stand for 15 minutes.
3, pot oil, cucumber under the pot stir-fry, do not add any spices, you can add an appropriate amount of boiling water.
4: When the shrimp are cooked, you can come out of the pot.
<h1 class="pgc-h-decimal" data-index="11" > of mushroom greens</h1>
Ingredients: 500g of green vegetables, 100g of shiitake mushrooms, 150g of pork, a little salt, 1 spoonful of dark soy sauce, a suitable amount of ginger, half a head of garlic, a little chicken essence
1: Wash and dice shiitake mushrooms, dice garlic and ginger
2: Cut off the whole head of green vegetables and trim them slightly into a flower shape
3: Blanch the head of the green vegetables, remove and dry, add a little salt and chicken essence and marinate into the taste
4: Heat the oil pan, add the diced meat and fry until it changes color, then add ginger garlic and shiitake mushrooms
5: Pour the old soy sauce and stir-fry evenly, add the appropriate amount of water
6: Add a little salt and chicken essence, bring to a boil and then thinly layer the mustard
7: Remove from the pot and put into the vegetables
<h1 class="pgc-h-decimal" data-index="12" > explodes three things</h1>
Ingredients: pork liver, tenderloin, pork loin, green pepper, red pepper, yellow pepper, green onion, ginger, garlic, sesame oil, soy sauce, vinegar, cooking wine, starch, salt, sugar, pepper
1. Change the pork loin to a knife, add starch, cooking wine, salt and grasp well;
2. Cut the pork liver and tenderloin into strips, add starch and cooking wine respectively and grasp well;
3. Chop the green onion, ginger and garlic, add soy sauce, vinegar, sugar, pepper and cooking wine;
4. Stir-fry three things in the oil pan;
5. Cut the green pepper, red pepper and yellow pepper into strips, put them in the pot and pour in the juice that has just been mixed;
6. Add sesame oil and stir-fry evenly.
<h1 class="pgc-h-decimal" data-index="13" > rice fried cold powder</h1>
Ingredients: leftover rice casually, cold powder casually, garlic sprouts, dried peppers, dark soy sauce, salt, thirteen spices
1: 1 leftover rice, 1 garlic sprout, 1 piece of cold powder
2, garlic seedlings chopped chili pepper cut rings, cold powder cut into 1.5 cm square small pieces, or their own taste preferences are smaller;
3, hot pot cold oil add garlic seedlings and pepper stir-fry incense, add cut cold powder pieces, add salt, thirteen spices, appropriate amount of old soy sauce stir-fry;
4: Add the rice and beat until the rice and cold powder coexist harmoniously, be sure to fry the cold powder pieces thoroughly and stir-fry hot, and the rice is evenly colored and plated.
<h1 class="pgc-h-decimal" data-index="14" > dried sautéed lotus strips</h1>
Ingredients: Lotus root 1 knot, cheese powder, corn starch, salt, chicken essence, green onion, ginger, garlic, peppercorns, dried chili peppers, vegetable oil, sesame seeds
Directions: 1. Wash and peel the lotus root, cut into thin strips, wash the starch on the lotus strips with water, and then prepare a large container to soak the lotus strips in water and add a few drops of white vinegar for later;
2. Cut the green onion ginger and dried red pepper into strips, and the garlic is loose;
3. Drain the lotus strips and evenly sprinkle half of the mixture of corn starch and Gyoshi powder, so that each lotus strip has a thin layer of powder;
4. Pour oil in a frying pan, fry the lotus strips under 50% heat, fish out the drainage oil, and then rise to 70% or 80% of the hot re-fry the lotus strips once, and fry until the lotus strips are dried and golden brown;
5. Leave the bottom oil in the wok, first sauté the dried peppers and peppercorns, then add the onion, ginger and garlic to stir-fry, add the fried lotus strips and salt and stir-fry well, then add chicken essence and raw sesame seeds and fry for 2 minutes.
<h1 class="pgc-h-decimal" data-index="15" > spicy grilled fish nuggets</h1>
Ingredients: 500 g of mid-section of the blue fish. Oil, salt, sugar, cooking wine, soy sauce, soy sauce, ginger, green onion, garlic, pepper, vinegar, chili sauce with old dry mama oil
1. Fish pieces are scaled and washed, drained, and a few knives are cut across the back of the fish segment, marinated with salt, cooking wine for 10 minutes,
2. Wipe off the surface marinade with kitchen paper,
3. Heat the oil in the pan, add the fish pieces, fry on both sides,
4. Add an appropriate amount of cooking wine, a small half bowl of water,
5. Add ginger, green onion, garlic,
6. Add the soy sauce, first pump, sugar, a few drops of balsamic vinegar, 2 tsp oil chili,
7. Bring to a boil over high heat and cook over medium heat until the juice thickens,
8. Sprinkle some green onions and serve.
<h1 class="pgc-h-decimal" data-index="16" > cabbage stewed tofu</h1>
Ingredients: 600 grams of cabbage, 250 grams of tofu, vegetable oil, salt, ginger, peppercorns, star anise, coriander to taste
How to do it:
1: Rinse the tofu with water and cut into slightly thicker slices
2: Wash the cabbage and tear it into good sized pieces
3: Put an appropriate amount of cooking oil in the pot, heat the oil and then put the minced ginger, peppercorns and star anise and stir-fry until fragrant
4: Add cabbage and stir-fry
5: Put the tofu on top of the cabbage, add salt and simmer slowly
6, finally sprinkle with coriander to enhance the taste can come out of the pot
<h1 class="pgc-h-decimal" data-index="17" > fried beef with onions</h1>
Ingredients: Fat beef; onion; green pepper; red pepper; broth; steamed fish soy sauce; dark soy sauce; oyster sauce; freshly ground pepper; sweet potato starch
1, onion cut into pieces, green pepper cut into pieces, red pepper cut into pieces; half a bowl of broth, add 3 spoons of steamed fish soy sauce, 1/2 spoon of dark soy sauce, 1/2 spoon of oyster sauce, freshly ground pepper to taste, a small amount of sweet potato starch, stir well and set aside;
2, boil the pot to sit in the water, after the water boils into the fat cow, use chopsticks to disperse, turn off the heat, stir until the fat cow basically changes color and fish out; the frying pan sits in oil, and put in the onion when the oil is 50% hot;
3: Stir-fry the aroma and add green and red pepper pieces and stir-fry; when the onion is translucent, put in the fat beef, stir-fry evenly, add the sauce, and stir-fry well.
<h1 class="pgc-h-decimal" data-index="18" > dry pot fat sausage</h1>
Ingredients: 1000 grams of fatty sausage, red and green peppers, 50 grams of vegetable oil, red oil, refined salt, monosodium glutamate, oyster sauce, bean paste 20 grams, hot sauce 15 grams, sesame oil 3 grams, soy sauce 5 grams, white wine, star anise, cinnamon 8 grams each, green onion 5 grams, ginger, garlic, dried pepper 25 grams, fresh soup 500 grams
1, scrape the fat intestines clean, put them in a pot of cold water, add white wine and cook until cooked thoroughly, drain the water, let it cool and cut into 2.5 cm long and 1 cm wide strips; Green and red peppers cut into hob pieces, garlic peels, green onion cut into 2 cm long pieces, ginger slices.
2, put the pot on the high heat, put in the vegetable oil, after heating into the fat intestines, stir-fry dry water, add white wine, salt, monosodium glutamate, oyster sauce, soy sauce sauté into the taste, and then add fresh soup, star anise, cinnamon, whole dried pepper, after the fire is boiled, skim off the foam, turn to low heat and simmer until the fat intestines are soft and rotten, and then select the star anise, cinnamon, whole dried pepper.
3, put the pot on the high heat, put in the red oil to 50% heat, under the garlic, ginger slices stir-fry, put the hot sauce, watercress sauce stir-fry, pour in the stewed fat sausage and green, red pepper pieces, add fine salt, monosodium glutamate, stir-fry the raw, drizzle sesame oil, sprinkle green onion, put into the dry pot, with alcohol stove on the table
<h1 class="pgc-h-decimal" data-index="19" > fried shrimp with loofah</h1>
Ingredients: shrimp, loofah, garlic, ginger, cooking wine, ground black pepper, salt, corn starch, salt, cooking wine, pepper
1: Wash and remove the head and shell the tail of the shrimp, remove the shrimp line, add marinade and marinate slightly. Peel and wash the loofah and cut the hob pieces, cut the ginger into strips and garlic and set aside;
2: Heat the oil, put the shrimp on high heat and stir-fry quickly until the shrimp change color and fish out for later;
3: Stir-fry ginger and garlic slices in the original pot, stir-fry loofah pieces until soft, add salt to taste;
4: Finally, pour the shrimp into the cooking wine and stir-fry evenly, sprinkle a little pepper to start the pot.
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