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 chicken claws in soy sauce</h1>
Ingredients: chicken claws, salt, oil, pepper, green onion, red pepper, minced garlic, tempeh, corn starch, cooking wine, sesame oil, soy sauce, dark soy sauce, oyster sauce
method:
1: Blanch the claws for 3 minutes, drain the water and set aside.
2: Heat the oil and add the claws, fry until slightly yellowish, then soak in cold water for 10 minutes.
3: Remove the chicken claws with salt, pepper, green onion, red pepper, minced garlic, tempeh, corn starch, cooking wine, sesame oil, soy sauce, dark soy sauce and oyster sauce and grasp well.
4: Put the tofu in a bowl, place the chicken claws, pour the remaining juice on the chicken claws, and steam them for 25 minutes on high heat.
<h1 class="pgc-h-decimal" data-index="02" >-stuffed bell peppers</h1>
Ingredients: 1 bell pepper, 1 egg, 100g tofu, 6 shiitake mushrooms, vanilla to taste.
Seasoning: 1 tablespoon of oyster sauce.
1. Wash the shiitake mushrooms and soak them in warm water in advance.
2: Wash your hands and crush the tofu.
3: Cut the soaked shiitake mushrooms into cubes.
4: Beat the eggs and stir well.
5: Mix the chopped tofu, diced shiitake mushrooms and egg mixture together, add oyster sauce and stir well.
6: Divide the bell peppers in two, carefully remove the seeds and tendons.
7: Fill the peppers with a mixture of stirring evenly and put them in the steaming drawer.
<h1 class="pgc-h-decimal" data-index="03" > fish strips in tomato sauce</h1>
method
1. Cut the ingredients into strips and set aside
2. Grass carp slice the meat on both sides down
3. Remove the fish bones and skin with a blade
4. Change the fish into finger-thick strips
5. Put the cut fish strips in the basin, add a little salt, grasp the cooking wine by hand, grab some starch, beat the egg whites and mix well
6. Put the sizing fish strips into a 3-4 oil pan with oil, do not stir, otherwise the fish will crush! Yellow the surface and pour out the drain
7. Leave the bottom oil in the pot, sauté the chives, ginger and garlic slices, add tomato sauce, sugar, white vinegar, a little cooking wine, a little salt, chicken essence, add a small amount of water, add all the ingredients (green and red peppers, onions) Stir fry evenly under the MSG and smooth oil of the fish fry seasoning stir-fry evenly, drizzle a little sesame oil, out of the pot, plate, sprinkle coriander to eat.
<h1 class="pgc-h-decimal" data-index="04" > beer roast duck</h1>
Ingredients: duck, beer
Excipients: 3 grams of salt, 4 pieces of monocrystalline rock sugar, 15 ml of dark soy sauce, 600 ml of beer, ginger, dried chili peppers, soy sauce, garlic
1: Wash and chop the duck into pieces, and crush the ginger in pieces. Bring water to a boil in a pot and boil the duck pieces for 3 minutes to remove the blood.
2: Drain with cold water and set aside.
3, the iron pot pour oil heated to 70%, under the duck nugget stir-fry, keep frying duck in the pot, force out the water in the duck, see the duck skin become tighter, the duck nugget relatively small, transfer the fried duck nugget to the pressure cooker, the iron pot does not have to be washed.
4: Add ginger cubes, dried chili peppers, pour in the whole bottle of beer, then cover the pressure cooker and turn to high heat.
5: After waiting for the air to ring, turn to medium heat and heat for 20 minutes, turn off the heat, and wait for the pressure cooker to naturally deflate.
6: Open the lid of the pressure cooker, move the cooked duck pieces back to the iron pot, pour the old soy sauce to color, add rock sugar and salt to taste. Turn on high heat and cover the pot to collect the soup.
7. Finally, only a small amount of viscous soup is left.
<h1 class="pgc-h-decimal" data-index="05" > garlic spicy fried shrimp</h1>
1: 8 to 10 prawns, peel and wash the sand line (the shrimp skin on the tail is retained, it will look better), two cloves of garlic, 4-5 dried red peppers.
2: Chop the garlic and cut the pepper into small rings with scissors.
3: Pour 2 tbsp olive oil into the pan, do not wait for the oil to heat, then pour in the minced garlic and pepper rings
4: Add the shrimp, add salt and pepper to taste
5: Sauté for about 3 minutes, or until cooked
<h1 class="pgc-h-decimal" data-index="06" > woody meat</h1>
1: Beat the eggs into a bowl, stir with salt and scramble the eggs in a frying pan.
2: Add lard to the pot, simmer the chopped green onion, add the shredded meat and stir-fry.
3: Add cooking wine, soy sauce, monosodium glutamate, then add eggs and stir-fry the fungus
<h1 class="pgc-h-decimal" data-index="07" > cold mix folded ear root leaves</h1>
Compared with folded ear roots, I actually prefer to eat folded ear root leaves, the leaves are refreshing and not bitter, remembering the scene when I was a child and my friends teamed up to dig up folded ear roots in the field this season, I remembered it in my eyes, and we all grew up in a blink of an eye.
Ingredients: Folded ear root leaf, garlic, salt, soy sauce, sugar, white vinegar, sesame oil, chili oil, chicken essence
1. Wash the folded ear root leaves and set aside; take a small bowl and chop the garlic.
2, Add a spoonful of white vinegar, 2 spoons of soy sauce, a little sesame oil, a spoonful of salt, a spoonful of sugar, a spoonful of chicken essence, and an appropriate amount of chili oil.
3, after mixing well, pour on the folded ear root leaves, when eating, mix well.
<h1 class="pgc-h-decimal" data-index="08" > tempeh steamed pork ribs</h1>
Ingredients: pork ribs appropriate amount, corn starch appropriate amount, cooking wine appropriate amount, light soy sauce appropriate amount, dark soy sauce appropriate amount, pepper appropriate amount, garlic appropriate amount, bean drum appropriate amount, sugar appropriate amount;
Directions: 1. First cut the ribs, wash and drain the water and set aside. Then cut the drum, garlic and pepper and set aside. Add a small spoonful of corn starch, the spoon is about the same size as a coffee spoon. Then stir well.
2. Add an appropriate amount of cooking wine, about a small spoon like this, mainly to remove the taste of the ribs, and then stir well. Then add soy sauce, soy sauce, and sugar. Raw soy sauce is probably drizzled over the ribs, and the old soy sauce is as shown in the picture, a little bit is good, mainly coloring.
3. Then add the chili peppers, this chili sauce is very similar to the freshly chopped chili peppers, and it is a bit spicy and delicious! If you don't have one, replace it with a finger pepper, just as delicious! Add the chopped bean drum and garlic and stir well.
4. Stir well, you can steam. I steamed it with a rice cooker, about 15 minutes. If steamed in a pot, put down the pot and steam after the water is boiled, about 8-10 minutes or so! Specifically, look at the amount. Out of the pot! Fragrant, you can definitely dry out two bowls of rice, hurry up and try it! Simple and convenient.
<h1 class="pgc-h-decimal" data-index="09" > dry pot fat sausage</h1>
ingredient:
250 grams of pork intestine, 2 lettuce, 2 peppercorns, 1 celery, 1 cucumber, 1/2 carrot, 1 salt, monosodium glutamate, green onion, ginger, garlic, peppercorns, dried chili peppers, dark soy sauce, pickled ginger, sugar, pickled red pepper
1. The bought pig intestine is repeatedly scrubbed with flour and vinegar, and then rinsed with water several times, the fat oil inside should not be removed, and the fat intestine is delicious or not depends on it, cut into small pieces.
2. Place the large intestine in a pot of cold water and pour in 2 tablespoons of white wine or cooking wine.
3. Throw in a few white slices of green onion and ginger slices and cook on high heat for 20 minutes.
4. Fish out.
5. Prepare side dishes: peppers, cucumbers, lettuce, carrots washed and set aside.
6. Seasoning: shallots, garlic, ginger, peppercorns, dried peppers, pickled ginger, pickled red peppers.
7. Put the oil in the pot, throw 10 peppercorns into the cold oil, slowly stir-fry until fragrant, then put the green onion, garlic, ginger shredded, dried chili pepper, soaked ginger shredded, and pickled chili pepper into it to continue stir-frying.
8. Stir-fry the flavor of the seasoning.
9. Pour in the large intestine and add a spoonful of oyster sauce.
10. A spoonful of dark soy sauce, color and stir-fry well.
11. Add some salt and a spoonful of sugar.
12. Pour boiling water, submerge 1/2 of the ingredients, turn well and cover the pot.
13. Simmer until the juice is dry, first add bell peppers, carrots, celery and other vegetables.
14. Sauté for 2 minutes, then add cucumbers, lettuce and other relatively cooked vegetables.
15. Stir-fry a few times, a little MSG, turn off the heat, a plate of red and bright color, delicious taste of dry pot fat sausage can be put on the plate.
<h1 class="pgc-h-decimal" data-index="10" > dried pot pork rib shrimp</h1>
Pork chops 400 g, jiwei shrimp 300 g, potatoes, lotus root, lettuce, cauliflower, onion, garlic, coriander, peppercorns, salt, cooking wine, dark soy sauce, sugar, vinegar, black pepper, pepper salt, cumin powder, bean paste, tempeh spicy sauce, oil
1. Marinated shrimp seasoning: 1 tsp salt, black pepper to taste;
Marinated pork rib seasoning: 1 teaspoon salt, 1 tablespoon cooking wine, 1 tablespoon dark soy sauce, 1/2 teaspoon sugar;
Sauce seasoning: 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 1/3 tablespoon dark soy sauce, 1/3 tablespoon vinegar, 1 tablespoon spicy tempeh sauce, 1 tablespoon bean paste, 3 teaspoons sugar;
Other seasonings: 1 teaspoon salt, pepper salt and cumin powder to taste.
2. Base shrimp to remove the gills and shrimp line, cut the back, wash and drain well, add spices to grasp and marinate for more than half an hour.
3. Soak the ribs for about half an hour to remove the blood and water, rinse and drain well, add spices to grasp until the water is fully absorbed, and marinate for more than half an hour
4. Cut potatoes and lettuce into strips, slice the lotus root, and tear the cauliflower into small flowers.
5. Cut the onion into small cubes, peel the garlic and cut the parsley into sections and set aside.
6. Pour enough oil into the pot and fry various side dishes in turn.
7. The fried lettuce remains turquoise.
8. The ribs should be fried twice, once fried until it changes color for about 3-5 minutes, fished out and waited for the temperature of the frying pan to rise again, then poured back into the pan and fried until it was fully cooked, and when fried, it should be constantly turned over, because the marinated ribs are easy to paste the bottom.
9. Shrimp is best fried twice to ensure that the outside is crisp and tender on the inside.
10. In another oil pan, add the peppercorns and stir-fry them to taste and then fish out the peppercorns, pour in the onions and garlic and stir-fry slightly.
11. Pour in all the vegetables and add 1 tsp salt and stir-fry well.
12. Pour in the shrimp and ribs, stir-fry in the sauce prepared in advance, sprinkle with pepper salt and cumin powder when out of the pan, and finally garnish with parsley.
<h1 class="pgc-h-decimal" data-index="11" > small crispy meat</h1>
Royalties
Pork belly; peppercorns; white pepper; salt; sugar; cooking wine; eggs
1. Pork belly, peeled and cut into slices about half a centimeter thick.
2. Sauté a small amount of peppercorns until fragrant, cool and crispy, and press into coarse grains with a rolling pin.
3. Place the slices of meat in a bowl, add salt, white pepper, crushed peppercorns, a large spoonful of cooking wine, a small amount of sugar, mix well and let stand for 20-30 minutes. A little more salt.
4. After the salt of the whole egg paste is finished, add the eggs, and the whole egg paste is used for the fried crispy meat, and it does not matter if the eggs are slightly more
5. Add starch, adjust into a suitable paste oil to burn to 60% heat, put one piece into the pan and fry it thoroughly, you can fish it out, put it on a kitchen paper towel to absorb oil.
6. The oil temperature is pulled up to 70% or 80% hot, throw down the re-frying, this step is easy to scorch, the fractional frying is easy to fish out is better to complete, if you eat it now, the taste is crisp and not greasy, you can also put it away and throw it in the soup or hot pot.
<h1 class="pgc-h-decimal" data-index="12" > cold fungus</h1>
material:
Black fungus, garlic, ginger, shallot, cooked sesame seeds, cooking oil, sesame oil, oyster sauce, balsamic vinegar, soy sauce, salt, pepper.
1: First of all, prepare the ingredients properly, chop the green onion, ginger and garlic, and then order the cooked sesame seeds (put them in the pot and stir-fry for a few seconds), and put them into a small bowl for later.
2, dry fungus in advance with warm water to soak hair for more than 30 minutes, then wash it, tear into small flowers, the root part of the pinch off and discard.
3, boiling water in the pot, after the water boils, put the fungus into the water for about 5 minutes, and then fish it out, dry the water by hand, this step is very important, otherwise after cold mixing, the juice is too much, not very good seasoning.
4, put the appropriate amount of cooking oil in the pot to heat, and when it is burned to smoke, pour the boiling oil into the garlic paste, fully stimulate the garlic flavor, the more garlic is put in, the more flavor, it can be used as a cold sauce to fix the bottom juice, all kinds of sauces can be applied.
5: Then add 5 grams of oyster sauce, 1 gram of salt, 15 ml of soy sauce, 15 ml of balsamic vinegar, 10 ml of sesame oil, and a little pepper in the garlic juice. Stir the sauce well, and finally pour in the cooked sesame seeds and mix well, the universal sauce is made, and all kinds of cold dishes can be applied.
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