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 food can bring you a whole day of happiness!
Grilled pork ribs with green shoots
Practice 1. Prepare the ribs you need, chop into small pieces, prepare the bamboo shoots and ginger, green onion and garlic, and wash them
2. Wash the ribs and boil in a pot of boiling water to remove their bloody taste
3. Rinse the boiled ribs with water to remove the foam and set aside
4. Cut the green shoots diagonally into hob pieces, cut the red pepper into strips, shredded ginger, minced garlic, and rolled green onion into knots and set aside
5. Pour the right amount of oil into the wok, sauté the ribs, cook a little cooking wine and stir-fry well
6. Add peppercorns, ginger, stir-fry well, add star anise and other spices and sauté until fragrant
7. Add Pixian watercress and minced garlic and stir-fry well
8. Cook in braised soy sauce and stir-fry well
9. Stir-fry until the pork ribs are tightly colored
10. Add the appropriate amount of fresh soup (or water), add a little salt, a little white pepper, and the chopped green onion knots, cover and simmer over medium heat
11. When the roast is eight ripe, pick out the shallot knots, add chicken essence, a little sugar and flavor
12. Add green shoots and red peppers and cook until cooked
13. Add a little MSG before cooking
Hibiscus chicken slice is a famous dish of Lu cuisine, which has been used in Huaiyang cuisine, Sichuan cuisine and other cuisines after becoming famous. It is usually made with chicken breasts, eggs and other ingredients. After the dish is cooked, the meat slices are white in color, soft and tender and fragrant, and shaped like hibiscus.
Hibiscus chicken slices
Ingredients: chicken breast, green pepper, egg white, salt, cooking wine, pepper, chicken essence, monosodium glutamate, green onion, ginger juice, starch
method
1. Cut the chicken breast into thin slices, soak in water for 10 minutes, control the moisture, grasp and marinate with salt and pepper for 10 minutes, and cut the green pepper into diamond-shaped slices.
2. Beat the egg whites into a foamy shape, add starch to make an egg foam paste, and hang the chicken slices.
3. Heat the oil, add the chicken slices that are hanging paste, slide and fry until they change color, then pour out and set aside.
4. Broth, salt, pepper, monosodium glutamate, chicken essence, starch to make a seasoning sauce.
5. Heat the oil in another pot, add green onion and ginger to fry to make the aroma, put the green pepper slices, and stir-fry well with cooking wine.
6. Pour the sauce into the boil, stir-fry the chicken slices evenly.
Cold wood ear fungus is a home-cooked dish made with wood ear fungus as the main ingredient and carrots, coriander, onions, red peppers and bell peppers as accessories. It has the characteristics of refreshing and delicious, rich in nutrients, and is especially suitable for summer consumption.
Cold wood ear fungus
【Ingredients】: 1 handful of peanut rice, 1 cucumber, 1/2 carrot, 1 pinch of black fungus, 4 cloves of garlic, 1 tablespoon of soy sauce, 2 tablespoons of aged vinegar, appropriate amount of sesame oil, appropriate amount of oil and salt.
【Specific method】:
1, black fungus soaked in advance, after cleaning, boiling water blanched for one or two minutes after fishing out, with pure water over cold set aside.
2, peanuts and rice should also be cooked in advance. After the peanuts are washed, soak in cold water until the volume becomes larger, then put on the heat, add the peppercorns and star anise salt, boil on high heat and then cook for another 10 minutes before turning off the heat, so that the peanuts are soaked in the soup water to taste. My family has always cooked more at a time, and I can't finish eating it in the refrigerator for storage.
3: Wash and peel the carrots, cut them into small cubes, blanch them in boiling water until they have just broken, fish them out, and use pure water to cool them.
4: Put the peanuts, black fungus and carrot pieces into a large bowl, and put the cucumber into sections, mince the garlic, and put it on the top.
5: Add salt, heat the oil, and sprinkle the oil on the minced garlic while it is hot to stir up the aroma.
6: Then add soy sauce, aged vinegar and sesame oil, and mix well.
Shiitake rapeseed is a traditional dish made of shiitake mushrooms and rapeseed, which belongs to the Huaiyang cuisine. The color and fragrance are complete, the nutritional value is rich, and the production method is simple and easy to learn.
Shiitake rape
Ingredients: Shiitake mushrooms, rapeseed, green onion, ginger and garlic, oyster sauce, salt, soy sauce
1. Rinse the rapeseed and tear it into small slices, wash and slice the shiitake mushrooms, and slice the green onion, ginger and garlic
2. Add an appropriate amount of water to the pot, add salt and sesame oil after the water is boiled, put the rapeseed in the blanched water for about a minute, drain the water and put it on the plate
3. Add an appropriate amount of oil to the pot, add the onion, ginger and garlic and stir-fry the aroma after the oil is hot, add the shiitake mushrooms and stir-fry until it becomes soft and raw, add salt, oyster sauce, raw soy sauce and stir-fry evenly, after cooking, put it into the rape dish, you can eat
Sanxian casserole pot is a traditional dish of Zhejiang cuisine with local flavor characteristics in Zhejiang, with unique flavor, original taste and mellow flavor.
Three fresh casseroles
Ingredients: 50 grams of shiitake mushrooms, 50 grams of tofu, 250 grams of green vegetables, 100 grams of vermicelli, 15 grams of ham, 20 grams of mushrooms, 750 grams of broth, carrots, bean skins, balls, fungus, chicken essence, ginger, green onion, salt, pepper, sesame oil
1: Blanch all ingredients in boiling water and set aside.
2, casserole heating, pour a small amount of oil, sauté chives and ginger, and then put on the dish layer by layer, first with green vegetables on the bottom, and then in turn are vermicelli, tofu, bean skin, fragrant ru, ham sausage, fungus, green vegetables, enoki mushrooms, balls; color matching, meat and vegetarian also open; add broth, remember, must be hot.
3: Simmer for about 10 minutes, and finally add white pepper, salt, chicken essence, sesame oil, and chives.
Braised beef tendon is a simple home-cooked dish with beef tendon as the main ingredient.
Braised beef tendon
Ingredients: 500 g of beef tendon, 30 g of ginger, 4 shallot heads, 5 tbsp of tomato chili paste, 2000 ml of water, 1 tbsp rice wine, 1 tbsp caster sugar.
method:
1. Wash and drain the beef tendon, slice the ginger and cut the shallots before they are set aside.
2. Take a pot and bring 2000ml of water to a boil.
3. Cook the beef tendon in a pot on low heat for about 2 hours until soft, then remove the cold water and cut into small pieces for later.
4. Heat a little oil in another pot and stir-fry the sliced ginger and minced shallots.
5. Sauté the tomato chili sauce together, add the beef tendon and all the seasonings, cook over low heat until the beef tendon is soft and rotten, and a little soup is left.
White-blanched okra fans
Method 1: Bring water to a boil, add washed okra blanched water for 2 minutes, fish out, let cool water; then add dragon whisker powder, soften and then fish out and soak in cold water, cut off the root of okra, cut in half, cut the minced garlic and millet pepper rings.
2, seasoning sauce: steamed fish soy sauce two large spoons (no can also be replaced with soy sauce), a small amount of sugar, a small amount of salt, a small spoon of oyster sauce, a little water, mix evenly.
3: Lay the vermicelli on the bottom of the plate, spread the okra on top, and pour in the mixed sauce. Sprinkle with a small amount of garlic and millet pepper on top.
4: Heat the pan with oil, add the remaining garlic and millet pepper after the oil is hot, turn off the heat after the aroma comes out, and pour it on the dish!
Potato stewed ribs is a kind of food, the main ingredients are potatoes, ribs, etc., accessories are peppercorns, cooking wine, ginger, coriander, green onions and so on. Potato stewed ribs nourish the kidneys and nourish the blood, nourish the yin and dryness, rich in nutritional value, is a home-cooked dish.
Stewed pork ribs with potatoes
material
500 g pork ribs, 1 potato, 1 carrot, shiitake mushrooms, green pepper, salt, cooking wine, soy sauce, sugar, green onion, ginger, garlic, peppercorns, star anise
1. Wash and cut potatoes, carrots, green peppers and shiitake mushrooms into large pieces. The cut potatoes are rinsed several times with water and then soaked in clean water.
2. Wash the ribs, put water in the pot and add the ribs. Blanch the water to remove the blood foam, drain and set aside.
3. Heat the oil in a wok and sauté with slices of ginger and garlic. Add the blanched pork ribs and stir-fry a few times.
4. Then cook the cooking wine, add sugar, soy sauce, green onion, garlic, peppercorns, star anise, stir-fry well. Add water, bring to a boil over high heat, reduce heat and simmer for 30 minutes until the ribs are soft and cooked.
5. Add potatoes, shiitake mushrooms and carrot pieces, add salt to taste, continue to simmer until the potatoes are soft and the carrots are soft and cooked. Finally, before leaving the pot, add the green pepper slices and stir-fry a few times.
Old dry mother stir-fried hand-torn cabbage
Directions: 1. Take a cabbage with a knife to remove the rhizome part and leave only the leaves, then tear it by hand, tear it up and rinse it, put it in the basket and drain it.
2. Cut the ginger and garlic into small pieces, cut the dried pepper into small pieces, and cut the red pepper into small pieces and put it on the plate.
3. Pour a little oil into the pot, burn until the oil temperature is 70% or 80%, pour in ginger, garlic, dried chili peppers and turn the heat to a low heat, pour cabbage and red pepper stir-fry, keep stir-frying to avoid burning, stir-fry until 70% or 8 minutes cooked when the ingredients are put.
4. After putting the salt, chicken essence, soy sauce and finally put 1 spoonful of old dry mother stir-fry to maturity, turn off the heat, and put it on the plate.
Five-flavor cucumber strips
Ingredients: 2 cucumbers, 6 g dried chili peppers, 1 handful of peppercorns, 3 g salt, 2 g sugar, 5 g light soy sauce, 5 g balsamic vinegar, a pinch of oil.
1: Wash the cucumber, cut into strips, mix well with salt and marinate for half an hour, then drain.
2: Mix sugar, soy sauce and balsamic vinegar, wash and dry the peppercorns, and cut the dried chili peppers into strips.
3: Heat the oil in a hot pan, heat the fragrant peppercorns and dried pepper shreds, pour on the mixed cucumber strips while hot, and mix well.
Fenglin eggplant is a local traditional dish in Guangdong Province, which belongs to Cantonese cuisine. Peel the eggplant, cut into large coarse strips, wash the chives and cut into sections, and cut the ginger into rice. Heat the oil in a pan, add the eggplant strips at 120 degrees Celsius and fry until golden brown. Leave oil in the pot, add ginger rice, minced meat, eggplant, chicken broth, salt, monosodium glutamate, sugar, and soy sauce, and then use wet corn starch to coat the sauce and drizzle sesame oil.
Wind forest eggplant
Ingredients: 20 g minced meat, 200 g eggplant, 10 g chives, 10 g ginger.
Seasoning: 500 grams of peanut oil (100 grams of actual oil consumed), 10 grams of salt, 5 grams of monosodium glutamate, 3 grams of sugar, 20 grams of corn starch, 5 grams of sesame oil, 50 grams of chicken broth, 10 grams of old soy sauce.
1: Peel the eggplant, cut into large coarse strips, wash and cut the chives into sections, and cut the ginger into rice.
2: Heat the oil in a frying pan, add the eggplant strips at 120 degrees Celsius temperature, and fry until golden brown.
3: Leave oil in the pot, add ginger rice, minced meat, eggplant, chicken broth, salt, monosodium glutamate, sugar, soy sauce king, and then use wet corn starch to coat the sauce when the juice is thick, and drizzle sesame oil.
Home-cooked fish this dish is rich in protein, elements and vitamins, has a good tonic effect on the human body, for the weak and middle-aged and elderly, eating yellow fish will receive a good therapeutic effect.
Home-cooked fish
Ingredients: pomfret, ginger, soy sauce, soy sauce, garlic, red pepper, green onion, coriander, cooking wine, salt
Method 1: The pomfret is gutted and washed, and a few knives are drawn on both sides.
2. Sprinkle the pomfret with flour and shake off excess flour.
3. Heat the frying pan, pour in the oil, cook until 70% heat, put the pomfret in, fry until golden brown on both sides, add ginger and garlic and fry it.
4. Pour in soy sauce, soy sauce and cooking wine.
5. Add the right amount of water to less than two-thirds of the fish, simmer for about 4 minutes, add a little salt, green onion and red pepper and continue to simmer
6. Cook until the soup is thick and garnish with coriander.
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