I once saw an article that read: "At present, food can always have some thoughts, or hungry qianjiao, observe before eating, think in the middle of eating, simmer after tasting, eat for nature, chew quietly, gently taste, extraordinary rhyme." Eating is a kind of happiness, taste is a kind of fun, and transparent ink fragrance feels the spicy salty and sweet in the text, which is a kind of happiness. Those who can eat get a heart-warming enjoyment; those who can eat find a peace of mind. "Savor it, have a deep understanding!" Food has now become a part of our lives, life, slowly walking, slowly living, life does not need gorgeous coats, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, every day a selection of different dishes to share with everyone, together for the wonderful life of every day!
Pickled pepper shrimp
Ingredients: 400g of shrimp, 1 cucumber, 1/2 carrot, 10 pickled peppers, 1 garlic, 1 small piece of ginger, 1/4 hot pot base, 2 tablespoons of soy sauce
method:
1. Cut cucumber and carrot into strips, garlic into sections, ginger slices, and pickled pepper into slices;
2. Add a little oil to the pot, heat it up and add garlic and ginger slices to fry until fragrant;
3. Pour in the shrimp and stir-fry for about 2 minutes;
4. After changing color, put in the hot pot base and stir-fry well;
5. Pour the well-fried shrimp into a microwaved usable container;
6. Pour the chopped pepper and the appropriate amount of pickled pepper water;
7. Add cucumber strips and carrot strips, stir well;
8. Pour in soy sauce according to personal taste and mix well;
9. Send into the microwave oven, 700W microwave heat for about 5 minutes.
White meat with garlic paste
Ingredients: 300g pork belly, 1/2 green onion, 3 slices of ginger, soy sauce, sugar, garlic paste, salt, cooking wine, chicken essence, red oil
1, pork washed, boiling water in the pot, put in green onion, ginger, cooking wine, put in pork to cook, soak in the original soup until warm, drain the water, cut into thin slices;
2, garlic paste with salt, cold soup into garlic paste;
3: Add sugar and spices to the sauce, add chicken essence, red oil or chili oil, cooked sesame seeds and garlic paste to pour on the meat slices, sprinkle with coriander or chives.
Braised yellow croaker
1: Treat the yellow croaker offal first, drain the water, cut 2 knife edges on both sides of the yellow croaker, sprinkle some salt and marinate for a while. Pour the oil in a hot pan, the oil is hot, and when the oil is boiled to smoke, put the marinated yellow croaker into the oil pan and fry it.
2: Fry slowly over medium heat until the yellow croaker is golden brown on both sides.
3: Add the right amount of water to boil and pour in the soy sauce.
4: Oyster sauce, minced garlic, a little soy sauce, half a spoonful of watercress sauce down and cook, cover the pot. (This bean paste is not spicy)
5, burn until the soup is thick, taste the taste, no need to add salt, salty enough, finally, sprinkle some chives, millet pepper down, you can start the pot.
Diced tomato with pork belly sauce
Ingredients: Eggplant 250g pork belly 80g Oil 2 teaspoons ginger to taste
Seasoning: 25g soybean paste 2 star anise 1 teaspoon of sugar
1: Cut the pork belly into finger-sized cubes
2: Wash and cut the eggplant into thumb-sized cubes
3: Put the diced eggplant into a wok and sauté without oil until the diced eggplant is soft and shrunken
4: Add oil to the pot and add ginger, star anise, pork belly cubes and sauté over low heat until the diced meat is partly oiled
5: Stir-fry soybean sauce over low heat until the sauce is thick and the pork belly is covered with sauce
6: Add sugar, pour in the sautéed cubes and stir-fry well
Bean blossom hexagon
Method: 1, the grass carp slaughtered and cleaned, take the head and tail of the fish and the large bones of the fish body into pieces, and then cut the skin of the fish into thin slices. After taking the pots separately, add ginger and shallots, salt, cooking wine and corn starch to sizing.
2, put oil in the net pot to heat, first under the homemade sauce stir-fry incense, mixed with fresh soup after boiling, add salt, MONOSG to adjust the taste, the fish head and tail, fish bone pieces and black bean flower blocks under the pot to cook into the flavor, fish out and put the bottom of the plate. Then put the fish slices into the pot and cook them on top of the black bean blossoms and fish pieces.
3: Heat the spice oil in a net pot, fry the minced garlic, dried chili peppers and peppercorns in the pan, pour the fish on the plate, sprinkle some green onions and serve.
Dry pot hand-torn apricot abalone mushrooms
Ingredients: apricot abalone mushrooms, 50 grams of pork belly slices, 5 grams of dried chili peppers, 50 grams of chives, 5 grams of green pepper strips, 1 kg of salad oil, 10 grams of cooking wine, 3 grams of dry pot sauce, 2 grams of dark soy sauce, 5 grams of chicken juice, 3 grams of monosodium glutamate
1: Wash 500g of apricot abalone mushrooms and cut into thick strips.
2: Put 1 kg of salad oil in the pot, when it is 70% hot, add apricot abalone mushroom strips, soak over low heat until golden brown, and fish out the oil control.
3, the pot to leave the bottom oil, burned to 50% hot, put in 50 grams of pork belly slices, 5 grams of dried chili peppers stir-fried incense, cooking wine 10 grams, put in apricot abalone mushroom strips, chives 50 grams, green pepper strips 5 grams, with homemade dry pot sauce 3 grams, dark soy sauce 2 grams, chicken juice 5 grams, monosodium glutamate 3 grams seasoning, turn over high heat and put into the pot, continue to heat after serving.
Soy sauce chicken
Ingredients: 1 chicken (not too big, about 2 pounds is good); ginger slices; green onion; soy sauce; sugar;
method
1 Put the shallots and ginger slices on the bottom of the pot, put more ginger and shallots is not only more delicious, but also prevents the paste; put the whole chicken on top of the ginger and shallots; add sugar; drizzle with soy sauce; cover the pot, bring to a boil over medium heat, turn the heat to low and slowly bake;
2 in the middle of the noodles 2 to 3 times, so that the whole chicken can be evenly colored, into the taste; insert chopsticks from the chicken thighs, no blood water out of the means cooked, turn the high heat to collect the sauce to thick; after the pot is slightly cooler and then chop the pieces, you can directly pour the sauce on it, you can also use a small plate to fill the sauce, and then dip to eat.
Lotus root peanut bone broth
Ingredients are 500 grams of bones, 400 grams of lotus root, 150 grams of peanuts, 2 grams of salt, and 2 grams of chicken essence.
Method 1: Soak peanuts in water one hour in advance to soften.
2: Cut 500 grams of bones into large pieces.
3: Blanch the foam in a pot and rinse off the foam.
4: Peel the lotus root and cut into pieces.
5: Put the peanuts, bones and lotus roots into the pressure cooker.
6: Add an appropriate amount of water to the pot at one time, cover and boil the air, then reduce the heat to low for 15 minutes, then add salt and chicken essence after opening the lid.
Dried fried fish nuggets with electric cake bells
Ingredients: 800g of silver carp, oil, salt, 2g sugar, 4g cooking wine, 5g paprika, 10g cumin powder, 4g red oil, 20g onion, 2g ginger
1. Clean up the fresh silver carp and remove the fish head and cut into pieces
2. Wash and shred the onion and shred the ginger
3. Mix the fish pieces evenly with cooking wine, salt and fish pieces, and add shredded onion, ginger shredded, cumin powder, paprika, red oil and sugar
4. Mix well and marinate for more than 2 hours
5. Brush the electric cake bell with a layer of vegetable oil to preheat, add fish pieces, onion shreds
6. Cover and press the function key of the grill, with the up and down function
7. Hear the sound of dripping, turn over and continue frying until the fish pieces are golden brown on both sides
8. Power off, sprinkle with paprika and cumin powder on both sides
Shredded meat yellow cauliflower
Ingredients: 200 grams of dried yellow cauliflower, 50 grams of lean pork shredded pork, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of small pepper, 1/2 tsp of pepper powder, 1 tsp of salt, 2 tbsp of light soy sauce, 1/2 tbsp of dark soy sauce, 1 small bowl of clear soup;
1. After soaking the broccoli in warm water for 1 hour, drizzle the water and set aside; chop the green onion, ginger and small pepper and set aside;
2. Pour soybean oil in a wok, wait for the oil to boil, and sauté the fragrant meat with shredded meat, green onion, ginger and small peppers;
3. Add peppercorn powder; stir-fry the soaked broccoli after frying the aroma, and pour into the clear soup;
4. Open the lid and cook for 10 minutes, continue to stir-fry; until the water in the pot is dry, add seasonings; then out of the pot
Stir-fried amaranth
1. Pick the amaranth root by root Remove the old roots
2. Pick the amaranth several times to control the dry water
3. Cut the shallot into sections and shoot the garlic with a knife
4. Heat the oil in a hot pan and add the shallots and garlic
5. Stir-fry the shallots and garlic to taste, pour in the amaranth and stir-fry
6. Stir-fry for about a minute Stir-fry until the amaranth is soft and the water can be obtained.
Chicken wings in eggplant sauce
Method 1. In the middle of the wing, cut two knives
2. Tomato, peel, cut into small pieces of tomato peel? Fork a chopstick into the tomato, roast over low heat until the skin naturally cracks, turn off the heat, flush the tomato, and the skin becomes very good to fall off. You can also boil the skin, which is troublesome
3. Sliced ginger, shallots
4. Hot oil pan, sautéed peppercorns, dried red peppers
5. Stir-fry the diced tomatoes and stir-fry again
6. Pour in water
7. Add chicken wings, green onion and ginger, pour in a little dark soy sauce, a little soy sauce, two drops of vinegar, add sugar, salt, a little white pepper
8. Turn the water to a small heat, stew until 20 minutes, this is the de-flavor link, pickling always feel that there is no stew into the taste
9. At this time, the tomato is no longer visible, it becomes eggplant juice, harvest the juice, serve the plate, and serve
Couple lung tablets
Ingredients: beef, beef offal, crispy peanut rice, coriander, soy sauce, sesame oil, peppercorns, monosodium glutamate, star anise, peppercorns, cinnamon, cooking wine, red oil
1, the fresh beef, beef offal washed, into a pot of water, boiled with high heat, remove the foam and fished out;
2: Place the wok on medium heat and add the offal and beef and brine packets. Add peppercorns, cinnamon, star anise, green onion, ginger and then add an appropriate amount of water and cooking wine, switch to a low heat for 18 to 20 minutes, reduce the pressure, cook until the beef and beef are cooked but not rotten, fish out and let cool;
3, take a bowl, scoop in the original brine, add MSG, chili oil, pepper powder, soy sauce, mix into a sauce;
4: Cut the cold beef and beef offal into slices, mix them together, drizzle with the sauce and mix well, put them on a plate, sprinkle with crispy peanuts and sesame oil.
Celery peanuts mixed with rotten bamboo
1. Finished product drawing
2. Peanuts are soaked in cold water in advance until the epidermis is swollen.
3. After soaking, add an appropriate amount of water to put the star anise and fragrant leaves to cook.
4. Bamboo is foamed with water in advance. Blanch in sections.
5. Cut the celery into sections and blanch the water.
6. Red rice pepper and garlic finely chopped and set aside.
7. Put an appropriate amount of oil in the pot, put the peppercorns and fry them on low heat until the peppercorns are fragrant.
8. Blanch the vegetables together with garlic and red rice pepper. Pour hot oil on top, season with salt and sesame oil and mix well.
9. Mix well and plate.
10. Crisp and delicious.
Stir-fried crab with green onion and ginger
Ingredients: 2 crabs (about 750g), 1 tablespoon of white wine, 2-3 tablespoons of starch, 1/2 teaspoon of salt, 4-5 chives, 4-5 slices of ginger, 1 tablespoon of oyster sauce, vegetable oil to taste;
1. Prepare ingredients;
2. Wash the crab and cut it open.
3. Put the cleaned crab in a large bowl with white wine, salt and starch and mix well and marinate for 10-15 minutes. Cut the green onion and ginger at the same time and set aside.
4. Add enough oil to the hot pot, heat to 60% heat, fry the submerged crab for 1 minute and fish out.
5. Add a little oil to the wok, add ginger to stir-fry the aroma, add crab and green onion and stir-fry slightly, then add oyster sauce and stir-fry well to serve.
Life Tips:
1. This recipe can also be swapped for river crab, gobies (Pippi shrimp) or other crustacean seafood.
2. Oyster sauce can also be exchanged for soy sauce.
3. If you don't like frying, you can also add 1CM of oil to the pan and slowly fry until golden brown.
Stir-fried minced beef with green beans
Ingredients: green beans, onion, beef shank, ginger and garlic, salt, monosodium glutamate, pepper, water starch, chicken fat, soup, lard.
1. Wash the green beans, blanch them in boiling water for a while, rinse and drain; remove the fascia, wash and chop the minced meat; wash the onion and cut into crushed pieces for later.
2. Heat the lard in a pan, sauté the minced beef until the dried side is stir-fried with cooked lard, then add ginger and garlic and stir-fry well, plate and set aside.
3. Heat the lard in the pot, sauté the onion grains until light brown, then add the minced beef, green beans, then add soy sauce, rice wine, salt, sugar, monosodium glutamate, pepper and stir-fry well, drizzle with sesame oil, out of the pot and put in the bowl.
Chicken wings burned shiitake mushrooms
Ingredients: 3 whole chicken wings, 400 grams of fresh shiitake mushrooms, oil and salt to taste, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 10 peppercorns, 1 star anise, 1 tablespoon cooking wine, 1/2 tablespoon braised soy sauce, 1 tablespoon light soy sauce, 1/2 tablespoon sugar,
1. Wash the chicken wings, cut them into pieces with a knife, cut off the roots of the shiitake mushrooms, wash them again, and slice the shiitake mushrooms into two slices
2. Add water to the pot, put the chicken nuggets into the blanched water under cold water, boil the water, blanch the water for 4-5 minutes, skim off the foam, no blood water, fish out the control water for use, the chicken nugget blanching water can not only remove the blood water of the chicken itself, but also go fishy, which can make the protein of the chicken more compact
3. Blanch the shiitake mushrooms, blanch the shiitake mushrooms until soft, fish out the controlled water and set aside, blanching the water can remove the peculiar smell of the mushrooms, so that the taste of the mushrooms is more pure. Almost all mushrooms have a bad taste, and blanching the mushrooms in water can remove this flavor, so that the taste of the mushrooms is more pure and just right to eat
4. Heat the pot with oil, add peppercorns, star anise, green onion, ginger slices, garlic and stir-fry until fragrant, then add chicken nuggets and stir-fry evenly, pour in braised soy sauce and soy sauce, and stir-fry the chicken wing pieces to color
5. Add shiitake mushrooms, pour in an appropriate amount of hot water and ingredients flush, then add sugar, cooking wine, bring to a boil on high heat, reduce the heat, burn into the flavor, and when it is heated to a little soup, change the heat to collect the juice, turn off the heat, and put it on the plate
Spicy hairy bloody
Ingredients: appropriate amount of pickled pepper, appropriate amount of Pixian bean paste, appropriate amount of millet pepper, appropriate amount of ginger, appropriate amount of green saffron pepper, appropriate amount of garlic, appropriate amount of soybean sprouts, appropriate amount of duck blood, appropriate amount of rapeseed oil, 75g of lard, 20g of dried red pepper, appropriate amount of tempeh, 700g of pork bone broth, appropriate amount of pork five flowers, appropriate amount of eel cutting, appropriate amount of beef blind leaf, appropriate amount of yellow throat, appropriate amount of tripe, appropriate amount of lunch meat, appropriate amount of sesame seeds, appropriate amount of green onion;
Method 1. Stir-fry the pickled peppercorns in a hot oil pan until the oil is red and bright, add Pixian bean paste, millet chili minced, ginger, green and red peppercorns, minced garlic and stir-fry until fragrant, make a homemade sauce, and put it out for later.
2.50g soybean sprouts blanch in a hot water pot and drain the water at the bottom of the bowl. 300g of duck blood is blanched in a hot water pot beforehand, and then put out in cold water for later.
3. Put a little rapeseed oil in the pan, add 75g of lard to melt, add 20g of dried red pepper and fry for two minutes, fish out. Stir-fry the tempeh, garlic cloves, ginger slices, and homemade sauce from step 1 for 2 minutes. Pour in 700g pork bone stock and fried dried red peppers, bring to a boil and start adding ingredients.
4. Ingredients: pork five flowers, eel segments, beef leaves, yellow throat, tripe, lunch meat, duck blood, etc., cook until boiling, the ingredients are cooked thoroughly. Place in a bowl lined with soybean sprouts, sprinkle with green onions, peppercorns, sesame seeds, and pour hot oil again. finish!