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" > steamed Wuchang fish</h1>
Ingredients: Wuchang fish about 800 grams, shredded green onion, shredded ginger, shredded red pepper;
Method: 1. Rinse the fish with scales and offal, cut it at a centimeter from the head of the fish, gently pull out the fishy line inside, and pay attention to both sides;
2. Cut a few knives on both sides, smear with salt and cooking wine, and smear on the belly of the fish, marinate for about 10 minutes;
3. Sprinkle some green onions and ginger slices at the bottom of the plate, put the fish into the plate, and sprinkle the onion and ginger shreds on the belly and body of the fish;
4. Put an appropriate amount of water in the steamer, bring to a boil, put the fish in the pot and steam for 7-8 minutes, then turn off the heat and steam for another 2-3 minutes;
5. Take out the fish, pick off the green onion and ginger shreds, take another plate to put the fish in, and sprinkle the newly cut green onion, ginger and red pepper on the fish;
6. Heat the frying pan with a little oil, pour the steamed fish juice from the steamed fish dish into the pot, and then add an appropriate amount of steamed fish soy sauce, boil and pour it evenly on the fish;
<h1 class="pgc-h-decimal" data-index="02" > dried pretzel ribs</h1>
Fees:
600 grams of pork chops, 2 green onions, 1 piece of ginger, 3 dried chilies, 20 ml of cooking wine, 200 ml of vegetable oil, 8 g of sugar, 4 g of pretzel salt, 2 g of table salt
method:
1: Wash and cut the pork chops into small pieces, add cooking wine, salt and ginger slices and pick and marinate for 30 minutes;
2, put the oil into the pot and heat it to 60%, fry the ribs until golden brown, drain the oil and set aside;
3: Leave the bottom oil in the pot, add green onion, ginger slices and dried chili peppers and stir-fry;
4: Stir-fry the fried pork ribs, add a small amount of salt, stir-fry the sugar evenly, and sprinkle the pepper salt before leaving the pan.
<h1 class="pgc-h-decimal" data-index="03" > Sichuan-style chickade</h1>
Royalties
Chicken offal 400g Ginger 5 slices garlic 4 cloves of green onion A section of chopped pepper 1 spoon Pixian watercress 1 spoon of pickled millet pepper 4-5 white wine 2 spoons of light soy sauce 1 teaspoon of starch 1 spoonful of white sugar 3 grams of white pepper a little
method
Wash and cut the chicken offal and set aside
Add ginger, white wine, soy sauce, white sugar, white pepper, starch, and marinate for half an hour.
Celery cut into slices of green onion, ginger and garlic, chopped pepper, millet spicy cut into sections.
Cook the pan until very hot, the next pot bottom of the oil, under the chicken offal slip out of the set aside.
Heat a pan with a little oil, under slices of ginger, slices of garlic
Xia Pi County watercress fried red oil
Mince the pepper and bring to a boil in a little water
Stir-fry the chicken offal evenly
Sauté the celery segments and drizzle 2 circles of white wine along the edge of the pot
Finally the water starch is drawn out of the pot.
<h1 class="pgc-h-decimal" data-index="04" > sweet and sour tile fish nuggets</h1>
Ingredients: fish nuggets, cooking wine, salt, starch, peppercorns, large ingredients, green onion, ginger and garlic, soy sauce, soy sauce, vinegar, sugar, salt, chicken essence, coriander
1, cut the fish into slices, with wine, salt to catch and marinate for 2-3 hours, and then wrapped in a thin layer of starch under the pan fried into a golden brown for later, the pan is hot and oily, put on the peppercorns,
2, large ingredients and green onion, ginger, garlic sautéed fragrantly, then add the fried fish fillet, put cooking wine, soy sauce, soy sauce, vinegar, sugar, salt and a little chicken essence,
3: Pour into boiling water and simmer for 15 minutes, then collect the juice and put on the parsley and put it on the plate.
<h1 class="pgc-h-decimal" data-index="05" > crisp brushing</h1>
Ingredients: two sweet potatoes, sugar, oil to taste
1. Peel and wash the sweet potatoes. Sweet potatoes are very low in calories and can be used as a staple food as well as a dish. It can fight cancer, laxative weight loss, improve immunity, anti-aging.
2. Cut the hob block for later.
3. Pour oil into the pot for six or seven minutes hot, cut the sweet potatoes under the pot
4. Fried thoroughly over medium heat, the outer skin is crisp and hard, the inside is soft, and you can insert it with a little force of chopsticks
5. Then fish out the fried sweet potatoes to control the oil.
6. Pour out the remaining oil in the pot, leave a little, change the heat to add white sugar and simmer slowly.
7. Boil until there are no particles, into caramel color.
8. Turn off the heat, quickly pour in the oil-controlled fried sweet potatoes, quickly stir-fry, out of the pan.
<h1 class="pgc-h-decimal" data-index="06" > spicy dry pot chicken</h1>
Ingredients: 300 grams of chicken, 10 dried chili peppers, 10 peppercorns, green onion, ginger and garlic, 1 spoonful of soy sauce, 1 spoonful of vinegar, 1 spoonful of sugar, 4 grams of salt, 1 spoonful of white wine, cooking oil
1. Wash the chicken;
2: Cut the green onion into small pieces, slice the ginger, peel the garlic and pat it with a knife;
3: Chop the chicken, add salt and white wine starch and marinate for 10 minutes;
4: Heat the oil in the pan, add the chicken nuggets, fry until the chicken changes color slightly, and immediately remove it for later;
5, leave the bottom oil in the pot to fry fragrant peppercorns;
6、Sauté the dried chili peppers;
7, add green onion, ginger and garlic and stir-fry to make the aroma;
8, into the fried field chicken stir-fry evenly;
9: Add soy sauce and vinegar sugar and continue to stir-fry evenly, add salt to taste.
<h1 class="pgc-h-decimal" data-index="07" > steamed loofah with garlic vermicelli</h1>
Ingredients: 1 small bundle of vermicelli, 2 heads of fresh garlic, 1/2 loofah, 1 spoonful of olives, a little green and red pepper, salad oil, steamed fish soy sauce;
1. Dry vermicelli, soak in hot water to soften, at least two hours or more, the effect is better. Do not cook, loofah, cut diagonally into large pieces, have the appropriate thickness is better. Should not be too thin.
2. Use a garlic presser to process the garlic into minced garlic, and then put it into the oil pan, and the salad oil can be put a little more. Sauté until fragrant, minced garlic and yellowish, add a spoonful of olives and set aside.
3. Spread the vermicelli on the bottom of the plate, put the thick loofah slices on the vermicelli, put the garlic minced garlic in 3 on the loofah, and drizzle the excess garlic oil on the vermicelli. Finally drizzle with steamed fish soy sauce, depending on your taste.
4. After the water boils, steam for 5-7 minutes on the drawer, the steaming time is slightly longer, and the loofah and vermicelli will also be more flavorful. Raise the pan, add the salad oil, fry the green and red peppers, then turn off the heat. Finally, pour over the steamed loofah.
<h1 class="pgc-h-decimal" data-index="08" > spicy braised sausage</h1>
Ingredients: Pork intestine 500 g Accessories: 100 g carrots, 30 g green peppers, 6 g coriander Seasoning: peanut oil 25 g, soy sauce 8 g, salt 3 g, monosodium glutamate 2 g, cooking wine 3 g, vinegar 3 g, white sugar 2 g, starch (peas) 10 g, green onion 5 g, ginger 3 g
1. Cut the pork intestines into sections, put them in a bowl, add soy sauce and cooking wine to marinate;
2. Wash and slice carrots, cut green peppers into sections, finely chop parsley, wash and cut flowers and ginger onion, wash and shredded starch with water; add water to make a sauce for later;
3. Heat the frying pan with oil, add ginger shredded to the frying pan, pour in the fat intestines and stir-fry, add green pepper, soy sauce, salt, cooking wine, sugar, vinegar and fresh soup, burn thoroughly; then add MSG, carrots, coriander, green onions and stir-fry a few times, and use water starch to outline the pot.
<h1 class="pgc-h-decimal" data-index="09" > spicy beer duck</h1>
Ingredients: Duck 400 g
Accessories: 1 fresh green and red pepper, 30 grams of ginger, 1 garlic, 15 grams of dried red pepper, 2 star anise, 1 teaspoon of peppercorns, 1 piece of cinnamon, 1/4 teaspoon of salt, 1 tbsp light soy sauce, 300ml of beer
1: Heat a little oil in the pot, add the peppercorns and stir-fry until fragrant, and fish out the peppercorns; Add ginger, garlic, dried red pepper, star anise, and cinnamon and sauté for 1 minute; Add the duck cubes and continue sautéing;
2, until the duck block is significantly reduced, the grease is forced out; Pour 1/4 teaspoon salt 1 tbsp light soy sauce 300ml of beer, bring to a boil over high heat, reduce heat and cover the pot and simmer;
3. When simmering until 1/3 of the water is left, open the lid of the pot and continue to simmer to let the wine taste dissipate; When the water juice is completely dry, add green and red pepper pieces and fry until it is broken;
<h1 class="pgc-h-decimal" data-index="10" > fish and chicken legs</h1>
Ingredients: 2 chicken thighs, 1 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp sesame oil, 6 g ginger, 6 dried red peppers, 1 tsp vinegar, 10 g sugar, salt to taste, 1 tbsp tomato sauce, water starch to taste;
Classic fish sauce: 3 tablespoons of water, 2 spoons of balsamic vinegar, 2 spoons of sugar, 1 tablespoon of light soy sauce, 1/2 tablespoon of starch, 1/2 tablespoon of salt, stir well. However, the proportion of fish sauce can also be adjusted according to your own preference.
1: Wash and drain the chicken thighs, remove the bones and cut them into thick slices. Take a large bowl and mix well with salt, sugar and vinegar. Add soy sauce, cooking wine and sesame oil and mix well. Marinate the chicken thighs in the sauce for at least 1 hour, remove the chicken thighs and place them in the reserved air fryer at 180 degrees for about 15 minutes. (Can be fried in a frying pan until golden brown)
2: Add water starch, tomato sauce and evenly, finely chop ginger, wash and drain the dried chili peppers and set aside. Sauté the minced ginger and chili in hot oil, then bring the sauce to a boil and pour over the fried chicken thighs.
<h1 class="pgc-h-decimal" data-index="11" > fish liver slices</h1>
Ingredients: pork liver; shallot; ginger; garlic; cooking wine; starch; soy sauce; vinegar; sugar; salt; watercress sauce;
1 Pork liver washed with water, soaked in salt water for more than 60 minutes, cut the pork liver into length about 4 cm, width about 3 cm, thickness of about 0. 3 cm slices, add cooking wine, starch and grasp well and leave for more than 15 minutes.
2 ginger and garlic finely chopped, green onion chopped into green onion. Season with soy sauce, vinegar, sugar and salt to make the juice.
3 Heat the pan with oil, when it is 70% hot, put in the pork liver and quickly fry.
4 Then pour in the ginger, minced garlic and watercress sauce; when the pork liver is fried and stretched, pour in the sauce and stir-fry well, sprinkle the green onion, turn off the heat and start the pot.
<h1 class="pgc-h-decimal" data-index="12" > spicy stir-fried eggplant shreds</h1>
Ingredients: 300 grams of eggplant, 10 grams of dried chili peppers, a little garlic and green onion, 3 grams of salt, 2 grams of chicken powder, 10 grams of chili paste, soy sauce, cooking wine, water starch, cooking oil
1: Peel, wash and cut the eggplant into segments, then slice it, change it into filaments, put it on a plate and set aside.
2: Add an appropriate amount of water to the pot, bring to a boil on high heat, add a little cooking oil, then pour in the eggplant, cook for about 1 minute until it is broken, turn off the heat and remove the blanched eggplant, put it on the plate and set aside.
3: Use oil to fry the garlic, stir-fry well, add the washed dried chili peppers, stir-fry until fragrant, then add the blanched eggplant and stir-fry evenly.
4: Reduce the heat, add the chili sauce, drizzle with a little cooking wine to enhance the taste, then add salt and chicken powder to taste, pour in soy sauce, stir-fry well, pour in a little water starch, stir-fry well, collect the juice, sprinkle with green onions, stir-fry and fry.
<h1 class="pgc-h-decimal" data-index="13" > home-cooked tofu</h1>
Old tofu carrot fungus fungus green pepper red pepper ginger bean paste salt white sugar chicken essence water starch
The fungus is soaked in water in advance and washed
Carrots, green peppers, and red peppers are sliced separately
Cut the old tofu into about triangular slices
Heat oil in a saucepan and fry the tofu slices until golden brown on both sides
Heat the oil in a pan, dig a large spoonful of watercress sauce and sauté until red oil comes out, add ginger slices and simmer until fragrant
Stir-fry the carrot slices, green chili pepper, red pepper and black fungus
Add the fried tofu cubes, add salt, sugar, and a little water and cook for 1-2 minutes to allow the tofu to taste
Finally, the water starch is hooked, the chicken essence is seasoned, and the juice can be collected on high heat
<h1 class="pgc-h-decimal" data-index="14" > squid pot</h1>
Ingredients: squid 500G water tendon 300G Thousand sheets 100G green shoots 500G shrimp 150G Various types of balls 300G, rapeseed oil appropriate amount Watercress sauce appropriate amount Of soy sauce Appropriate amount of peppercorns Appropriate amount of peppercorns Appropriate amount of ginger Appropriate amount of garlic appropriate amount
Directions: 1. Green shoots, water tendons, squid and a thousand sheets, all cut into long pieces.
2. Hot pot balls and squid, blanched in water in advance, fished out, iced with cold water.
3. Add rapeseed oil to the wok, add peppercorns and garlic and fry until fragrant, then add bell peppercorns, sesame pot base and watercress sauce together to stir-fry the fragrant pot ingredients.
4. Sauté the prawns to change color. Put in the water tendons and a thousand sheets. Stir-fry to taste.
5. Add the boiled hot pot balls and green shoot strips, add the appropriate amount of water and cook.
6. Stir-fry the squid fillets until flavorful. Finally add the lettuce leaves. Once cooked, serve on a plate.
<h1 class="pgc-h-decimal" data-index="15" > garlic pork belly</h1>
Ingredients: Pork belly with skin, garlic moss, Pixian bean paste, cooking oil, soy sauce, salt, chicken essence
1. Boil the pork belly in boiling water until 7 ripe, remove and drain.
2. Heat the oil to 60% and stir-fry the blanched pork belly.
3. Stir-fry in the bean paste.
4. Add garlic moss, pour in the appropriate amount of soy sauce and stir-fry at the same time.
5. Sauté until the garlic moss is broken, add salt and chicken essence to the pot
<h1 class="pgc-h-decimal" data-index="16" > carrot stewed double shoots</h1>
Ingredients: lettuce, fresh spring shoots, carrots, garlic, green onions, dried chili peppers, salt, oil, chicken essence
1. Peel and cut the lettuce into small pieces; carrots peeled and cut into small pieces, fresh bamboo shoots washed and cut into cubes; garlic slices, dried chili peppers cut into sections, green onion cut into green onion.
2. Lettuce and carrot blanch water; put the bamboo shoots in boiling water and cook for 3-5 minutes, drain the water, put it on the plate, add salt and chicken essence and mix well.
3. Heat the pan on high heat, sauté the dried garlic slices and peppers until fragrant, and then sprinkle with green onions.
4. Pour the hot oil into a dish of lettuce, fresh bamboo shoots and carrots.
<h1 class="pgc-h-decimal" data-index="17" > plum button meat</h1>
Ingredients: pork belly, plum vegetables, oyster sauce, soy sauce, soy sauce, fermented milk, sugar, corn starch, honey, chopped shallots or chopped onions, minced ginger, salt, monosodium glutamate, cooking oil;
1. Boil the pork belly in whole pieces in water until 7~8 ripe. Drain and spread a layer of honey evenly and marinate for 30 minutes;
2. Fry the marinated pork belly in a frying pan until golden brown, drain the oil and let it cool;
3. Mix oyster sauce, soy sauce, soy sauce, fermented milk, sugar, chopped shallots, minced ginger, salt and monosodium glutamate into a sauce;
4. Cut the chilled pork belly into thin slices and arrange them neatly in a bowl on the meat under the skin;
5. Cover the pork belly slices with plum vegetables, pour the sauce and steam them in a steamer for 1 hour;
6. After steaming, pour out the sauce in part of the bowl, add the corn starch, cook into a thick consistency, and use it as the final sauce;
7. Put the plum pork belly in the bowl upside down on the plate and pour the sauce on it;
<h1 class="pgc-h-decimal" data-index="18" > boiled tofu chunks</h1>
Ingredients: 300 grams of tofu 100 grams of bean sprouts Garlic moss appropriate amount Salt 2 grams Of watercress sauce 2 spoons
1: Cut the tofu into long strips and cook the bean sprouts in a pot
2: Add tofu to fry in a frying pan
3: Fry golden brown on one side
4: Pour the boiled bean sprouts into the pot
5: Add oil to the pan and stir-fry the red oil with bean paste
6: Prepare the garlic moss, then add the garlic moss and stir-fry well, fry until it changes color, then add water
7: Bring to a boil over high heat, add tofu strips, add tofu strips and simmer
8: Then add the chicken essence, put the tofu on the plate and add half of the garlic puree
9: Stir-fry the garlic puree and dried chili peppers with oil in the pan
10: Fry until fragrant, pour into the tofu and sprinkle some shallots
<h1 class="pgc-h-decimal" data-index="19" > steamed chicken wing root with oyster sauce</h1>
Ingredients: 1 tbsp soy sauce, 1.5 tbsp oyster sauce, 6 chicken wing roots, 2 slices of ginger, 1/2 tbsp sugar, a pinch of salt, a pinch of pepper, 1/2 tbsp starch, 1/2 tbsp sesame oil, a few green onions
1: Wash the chicken, put all the spices into a plastic bag, grab it evenly and put it in the refrigerator for the night
2: Steam in cold water for 25 minutes. See how many chicken wing roots and size are appropriately adjusted
3: Sprinkle some raw green onions to enhance the taste. If you like garlic flavor, add a small spoonful of garlic puree to it
<h1 class="pgc-h-decimal" data-index="20" > fried beef with garlic moss</h1>
Ingredients: beef, garlic, green pepper (beauty pepper), dried red pepper, garlic, ginger, soy sauce, soy sauce, cooking wine, pepper, corn starch;
1. Diced garlic, beef cut into small pieces and marinated, green peppers into rings, dried chili peppers into sections. Cut the minced garlic and ginger and set aside.
2. Cured meat: pepper, light soy sauce to taste, corn starch in a small amount of marinade.
3. Put the right amount of oil in the hot pot (slightly more), put the minced garlic and ginger shreds and heat it until fragrant, add the marinated meat, put a small amount of cooking wine, stir-fry until it changes color and matures.
4. Add green peppers and dried red peppers to the remaining oil, stir-fry garlic moss, stir-fry for a while on high heat, add beef and stir-fry.
5. Add an appropriate amount of raw soy sauce and stir-fry, put the old soy sauce to color when the fry is almost done, and finally put the MSG to enhance the taste.
<h1 class="pgc-h-decimal" data-index="21" > assorted fried onions</h1>
Ingredients: 150 g onion, 100 g lean pork, 20 g each of red pepper, green pepper and fungus, 1/3 tsp salt, 1/5 tsp monosodium glutamate, 1/2 tsp sugar, 25 g vegetable oil
Directions: 1: Wash the onion and cut into strips. Wash the red and green peppers and cut into strips. The fungus is soaked in cold water until the hair is swollen, washed and torn into small flowers.
2: Cut the lean pork into strips, blanch it in a pot of boiling water, remove it immediately, drain and set aside.
3: Heat a wok over high heat, pour vegetable oil and heat it to 80%, add shredded onion and stir-fry.
4: Add shredded pork, shredded red pepper, shredded green pepper, fungus, add salt, sugar and MSG and stir-fry evenly into the taste, drizzle with oil and serve.
<h1 class="pgc-h-decimal" data-index="22" > braised striped fish</h1>
material:
With fish, peppercorns, green onion, garlic cloves, ginger slices, sugar, salt, cooking wine, soy sauce, soy sauce, balsamic vinegar, dried chili peppers, pepper
1. Clean up the fish, cut into sections, add cooking wine, ginger slices, peppercorns and marinate for half an hour
2. Marinate the fish with flour
3. Heat the oil in a pan and fry the fish until golden brown. The fish must be fried thoroughly, otherwise it will be easy to scatter when it is burned
4. Sauce. Stir well with water, soy sauce, soy sauce, cooking wine, balsamic vinegar, sugar, pepper and salt
5. Heat the oil in a pot and add shallots, garlic cloves, ginger slices, dried chili peppers and star anise until fragrant
6. Add the striped fish and pour in the sauce
7. Add boiling water with fish and add the shallots. Bring the water to a boil and simmer until the soup is collected.
<h1 class="pgc-h-decimal" data-index="23" > fried fungus with parsley</h1>
Ingredients: black fungus, parsley, garlic, red pepper
1, garlic, red pepper, parsley ready, fungus foam, blanched water off.
2: Put oil in a pan, heat over low heat, add garlic and sauté until fragrant.
3: Add shredded red pepper and celery, add sugar and vinegar and stir-fry over high heat.
4: Finally, add the fungus, sprinkle salt and stir-fry evenly, you can get out of the pot.
<h1 class="pgc-h-decimal" data-index="24" > sweet and sour eggs</h1>
Ingredients: Egg Oil Cooking Wine Sugar Flavor Dame Alcohol Fragrant Rice Vinegar June Fresh Extra Grade Soy Sauce
Directions: 1. Pour the right amount of oil into the pan and fry the eggs.
2. Mix cooking wine, sugar, rice vinegar, soy sauce and water into a sweet and sour sauce and pour into a pot over low heat until the sugar melts.
3. Add the eggs one by one.
4. Slowly simmer over low heat until the soup is thick and turn off the heat.
<h1 class="pgc-h-decimal" data-index="25" > fried beans with apricot abalone mushrooms</h1>
Ingredients: Dutch beans, apricot abalone mushrooms, red pepper, chicken essence, salt, a little sugar, soy sauce, ginger, chopped green onion
1: Pick and wash the dutch beans, blanch the water, and immediately put them in the cool water for later. Slice the apricot abalone mushrooms and cut the red pepper into cubes.
2: Put a small amount of oil in the pan, heat the oil, add the minced ginger and green onion, then add the apricot abalone mushrooms, and slowly fry over low heat until soft.
3: Add blanched water. Stir-fry the beans and red pepper cubes quickly, add salt, sugar, soy sauce and stir-fry evenly, and finally add chicken essence.
<h1 class="pgc-h-decimal" data-index="26" > winter shoot duck soup</h1>
Ingredients: duck, winter shoots, pepper, salt, green onion, ginger, garlic, chicken essence
1: Wash and cut the duck meat into pieces, and wash and cut the winter shoots into cubes for later
2: Heat the pot with water until the water boils, pour the duck into the pot and cook for 20 minutes Remove the water in the duck and remove the duck meat and set aside
3: Put the duck pieces, winter shoots and ginger slices into the pot, pour in water, bring to a boil on high heat and reduce the heat to a low heat for about 2 hours
4: Finally, season with salt, chicken essence and pepper, sprinkle with chopped green onion and delicious winter shoot duck soup.
<h1 class="pgc-h-decimal" data-index="27" > stewed with shredded coriander potatoes</h1>
Ingredients: 3 coriander, 1 potato, 1 green and red pepper, 4 cloves of garlic, 10 peppercorns, 10 peppercorns, salt, vinegar, sugar, chicken powder
Directions: 1. Cut the parsley into sections, shred the green and red peppers and mince the garlic.
2. Wash and peel the potatoes and shredd them with a sassafras plate.
3. Wash the shredded potatoes several times with water and soak them in water for another 10 minutes.
4. Bring water to a boil in a pot and blanch the soaked potatoes. The blanching time of shredded potatoes should not be too long, just stir with a spatula and bring to a boil. (The blanching time is too long, and the shredded potatoes are no longer crisp.) ）
5. Blanch the shredded potatoes quickly over cold boiling water
6. Drain the water in an enlarged bowl and add salt, sugar, vinegar and chicken powder.
7. Add green and red pepper, coriander segments, minced garlic.
8. Put the peppercorns in the pot and stir-fry the peppercorns until fragrant. (Stir-fried peppercorns and peppercorns do not fish out)
9. Pour hot peppercorn oil on the minced garlic, burst the aroma, stir well and plate.
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