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" > sauce anchovy celery</h1>
Celery is mainly refreshing when making cold dishes, but this time I added tahini sauce to the refreshing taste, so that diners can taste the freshness and taste the rich sauce flavor.
Material: Raw material:
240 grams of celery, 5 grams of red pepper rice.
seasoning:
Kitchen Bang rice vinegar 15 grams, sesame paste 50 grams, monosodium glutamate 2 grams, salt, kitchen bang 100% pure sesame oil 5 grams each, chives 1 gram, sea rice oil 25 grams.
make:
1: Peel the celery, cut into anchovies, soak in ice water for 30 minutes, drain, plate and sprinkle with red peppercorns.
2: Add 60g of pure water to the sesame paste, mix well with the rest of the spices, put it into a small bowl, and serve with celery.
Sea rice oil:
Soak 10 grams of sea rice in water at 60 ° C for 25 minutes, remove the water control and chop, mix well with 5 grams of minced garlic, pour 10 grams of 70% hot salad oil, mix well and let cool.
<h1 class="pgc-h-decimal" data-index="02" > parsley beef louvers</h1>
This dish is based on the "red oil blinds" improved, the heavy oil spicy red oil flavor is changed to the celery flavor, the taste is spicy with a refreshing celery aroma, so that ordinary beef blinds re-grasp the taste buds of diners.
seasoning
3 grams of mint leaves, 50 grams of parsley juice, 30 grams of red oil, 10 grams of sesame oil, 6 grams of spicy fresh sauce, 2 grams of rice vinegar.
make
Cut the cooked beef blind leaves into strips, add parsley sauce, sesame oil, rice vinegar, spicy fresh sauce and mix well into the dish, pour red oil around the bottom of the dish, and garnish with mint leaves.
Parsley juice
100 grams of celery, 30 grams of shallots, 10 grams of garlic, coriander, millet pepper, 25 grams of crispy peanut rice, 20 grams of sesame oil, the above raw materials are squeezed into a paste with a juicer, add 10 grams of salt, 8 grams of chicken powder to taste.
<h1 class="pgc-h-decimal" data-index="03" > flavored eggplant</h1>
Ingredients: 2 eggplant, 1 green pepper, 1 red pepper, 4 coriander, 2 spoons of light soy sauce, 2 spoons of sugar, 2 spoons of white vinegar, 1 spoon of salt, 1 spoon of chicken essence, 4 cloves of garlic, 3 dried chili peppers, 13 peppercorns, a little white sesame seeds, sweet potato starch to taste
Gastronomic Preparation:
1: Wash the eggplant and cut it in half with a knife and then remove the inside and cut it into a diamond shape for later, wash and cut the green and red peppers, wash and cut the parsley into sections, cut the garlic and dried peppers and set aside.
2: Soak the cut into a basin with cool water for 5 minutes, then add the appropriate amount of sweet potato starch to make it evenly wrapped with starch, and then sprinkle a little water and wrap the starch again for later.
3: Add an appropriate amount of cooking oil to the pot and then heat the oil to 70% of the time, put the eggplant fully wrapped with starch into the pan and fry it crispy, then fish out the oil control and set aside.
4: Prepare an empty bowl, add soy sauce, white vinegar, sugar, salt, chicken essence, then stir well and set aside.
5: Add a little cooking oil to the pot and then add the shallots, dried peppers, peppercorns and stir-fry the aroma, then add the sauce that has just been prepared, then simmer over low heat to make it slightly thicker, then add the fried eggplant and green and red peppers, coriander segments, and then quickly stir-fry evenly and sprinkle with white sesame seeds.
<h1 class="pgc-h-decimal" data-index="04" > sweet and sour chicken breast</h1>
Ingredients: 2 spoonfuls of starch, 3 slices of ginger, 3 grams of sugar, 1 spoonful of white pepper, 1 egg, white sesame seeds, 3 spoons of tomato paste, 2 grams of salt, 3 spoons of cooking wine, white vinegar to taste
1: Wash the chicken, cut into strips and add soy sauce, cooking wine ginger shredded for a while.
2, there is also beaten an egg and starch to grasp well.
3: Pour the oil from the pan, put in the prepared chicken breast when the oil temperature is 60% hot, fry the golden brown and fish out for later.
4: Add the tomato sauce, sugar, vinegar, water and collect the juice over high heat.
5: Stir-fry the fried chicken and sprinkle sesame seeds out of the pan.
<h1 class="pgc-h-decimal" data-index="05" > beer chicken</h1>
raw material:
A rooster weighs about 1250 grams.
Pork belly 20 g, carrot chunks 20 g, ginger chunks 10 g, garlic cloves 10 g, garlic moss 20 g, homemade beef sauce 20 g, beer 60 g.
1: Cut the whole chicken into clean pieces, rinse the blood water, suck out the surface water, add 2 grams of thirteen spices, 5 grams of Lee Kum Kee steamed fish sauce, 5 grams of chicken juice, mix well, marinate for 10 minutes.
2: Heat the pan to 40% heat, add chicken nuggets, fry until light yellow, change heat to high heat until the surface is golden crusted, remove the draining oil, add carrots and ginger nuggets and fry slightly.
3: Leave the bottom oil in the pot, cook until it is 50% hot, add garlic cloves and simmer until fragrant, add garlic moss, pork belly, ginger pieces, carrot pieces, a little dried chili pepper and stir-fry well, add chicken nuggets and stir-fry slightly, add homemade beef sauce, stir-fry well and turn off the heat.
4: Put the chicken nuggets into a stone pot, pour beer on the wall of the pot, heat it on high heat, dry the beer and serve.
Homemade beef sauce making:
Add 2,000 grams of salad oil, cook until 20% hot, add 1,000 grams of minced beef, slip until the beef changes color, add 100 grams of dried shrimp, 150 grams of minced onion and stir-fry, add 680 grams of Haitian soybean sauce, 240 grams of Zhuhou sauce, 150 grams of peanut butter, 100 grams of beef juice, 200 grams of spicy sauce and stir-fry well, simmer for 20 minutes, until the sauce is thick and turn off the heat.
Production key:
When adding beer to the stone pot, it should be cooked on the wall of the pot, such as directly pouring on the chicken nuggets, the chicken nuggets will become soft if they absorb too much water, and they will not be able to maintain the dry and fragrant taste.
<h1 class="pgc-h-decimal" data-index="06" > raw fried meat</h1>
Ingredients: pork belly (lean); garlic seedlings; two thorn peppers; kohlrabi; tempeh; pixian watercress; sugar; vegetable oil
method
1: Cut the pork belly into thin slices (you can freeze for a while and then cut it) Two thorn strips in half and then cut into long strips in half, slice the kohlrabi and chop the tempeh. Cut the garlic seedlings into sections
2, put a little oil in the pot, add pork belly to boil, the time will be longer, the extra oil in the middle of the bowl is very delicious under the ~
3, wait for the pork belly to be thick in color, the fat meat has been rolled up and not so white, xia pi county watercress stir-fried fragrant
4: Add kohlrabi, tempeh and chili pepper and stir-fry over medium heat
5: Add garlic sprouts, add sugar to taste and stir-fry over high heat
<h1 class="pgc-h-decimal" data-index="07" > beef with hot sauce</h1>
Ingredients: beef, carrots, coriander, chili sauce, cooking wine, sesame oil
1: Wash the beef, put the pot in cold water, turn on the heat and boil the bleeding water.
2: Wash the cooked beef, put it in clean water again, add a few slices of ginger, fragrant leaves, cooking wine and bring to a boil over high heat, cook for one and a half hours on low heat.
3: Cut the carrots into strips, blanch them in boiling water, drain and set aside.
4: Remove the beef after cooking, let it cool and then cut into thin slices.
5: Mix the beef slices with coriander and carrot shreds, add the hot sauce and a little sesame oil, and mix well.
<h1 class="pgc-h-decimal" data-index="08" > sauce small stir-fried cubes</h1>
Ingredients: round eggplant, garlic, chives, vegetable oil, soy sauce, oyster sauce, sugar, salt, sesame oil, star anise
1: Select a round eggplant and dice it.
2: Put in the frying pan with an appropriate amount of oil, a little more, first put an octagon to fry out the aroma, and then add garlic slices and green onions to simmer.
3. Remove the squeezed diced eggplant in advance and stir-fry continuously.
4, stir-fry until the cubes become soft and the volume shrinks, the color also becomes transparent, basically six or seven minutes cooked, put soy sauce, a little sugar, the whole process must be constantly stir-fried, to prevent sticking to the pan.
5: Add a little oyster sauce, stir-fry evenly, add a little salt, and finally put a little garlic rice, drizzle sesame sesame oil, turn over the plate, sprinkle the green onion and garnish.
<h1 class="pgc-h-decimal" data-index="09" > fried shrimp with Dutch beans</h1>
Ingredients: carrots, shrimp, hollandaise beans, chopped green onion, garlic flakes, salt, sugar, cooking wine, soy sauce, corn starch
1: Cut the carrots into cubes.
2: Add soy sauce, salt, black pepper and cooking wine to the shrimp and marinate for 15 minutes.
3: Wash the beans and set aside.
4: Add shallots, garlic, corn starch, water, chicken essence and raw soy sauce to the bowl.
5: Heat the pan with cold oil, add minced garlic and stir-fry until fragrant.
6: Add the marinated shrimp and sauté until it changes color.
7: Heat the oil in another pot, add the sauce, then add carrots, hollandaise beans and shrimp and stir-fry until the color changes.
8: Add salt and season.
<h1 class="pgc-h-decimal" data-index="10" > sausage stir-fried garlic seedlings</h1>
Ingredients: sausage, garlic sprouts, green peppers
Directions: 1: Cut the sausage into slices, cut the green pepper into pieces, and cut the garlic seedlings into sections.
2: Pour oil into a pot and add sausages to dry.
3: Set aside the sausage, add the green pepper and garlic sprouts and fry until they are broken, add a small amount of salt and stir-fry evenly. Finally, add the garlic seedlings and sauté well.
<h1 class="pgc-h-decimal" data-index="11" > fish eggplant</h1>
Ingredient Preparation:
1 eggplant, 1 spoonful of salt, boiled water to taste, 2 tablespoons of vegetable oil, 1 spoonful of chili oil, 4 dried chili peppers, from 1 segment, 1 piece of ginger, 3 cloves of garlic, 1 spoon of soy sauce, 2 spoons of vinegar, 1 spoon of cooking wine, 1 spoon of white sugar, 10 grams of starch
Procedure steps:
(1) Wash and cut the eggplant into sections, sprinkle a little salt to kill the water and squeeze the water for later;
(2) Chop the onion, ginger and garlic and set aside, soy sauce, salt, vinegar, sugar, cooking wine and starch into a bowl, add water to half a bowl, and then stir well;
(3) Heat the oil in a pan, sauté the dried chili peppers and chili oil until fragrant, add the onion, ginger and garlic and stir-fry until fragrant.
(4) Pour in the eggplant segment and stir-fry, stir-fry the eggplant segment until soft, then pour in the prepared sauce;
(5) When the soup is dry, sprinkle a little garlic grain
<h1 class="pgc-h-decimal" data-index="12" > carrot braised beef</h1>
Ingredients: Beef, carrots, ginger, peppercorns, star anise, green onions, dried red peppers, black pepper, cooking wine, soy sauce
method:
1: Soak the whole piece of beef in water for about an hour or two
2, water, that is, the floated beef with cold water into the pot, after the water boiled still continue to cook for ten minutes
3: Scoop up the beef and cut into cubes
4: Wash and cut the carrots into hob pieces for later
5: Put oil in the pot, add ginger, peppercorns, star anise, green onions, dried red peppers to burst the aroma, and then add the beef and stir-fry
6: Add pepper, cooking wine, soy sauce in turn, stir-fry slightly, add enough water that has not passed the beef and simmer over high heat
7: After about 20 minutes, add the carrots, stir-fry slightly, turn to high heat and continue simmering for about an hour
8: Heat the water in the pot to dry the soup and add it to the plate
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