In the world, only love and food can not be disappointed, love has been disappointed too much, food can no longer be disappointed. As the saying goes, "the people take food as the sky", and I am very much in favor of this sentence. I can call myself a "little foodie" because I've done a lot of research on the cuisine. Just the name of the dish, I can talk about hundreds of kinds. Roast duck in Beijing, small fat sheep in Inner Mongolia, lamb steamed bun in Xi'an, knife-cut noodles in Shanxi...
I often hear a lot of people say in life, "I can't cook." "In fact, the easiest thing to learn is to cook, unless you don't want to learn, of course, to do well, you must be careful." I remember when my son was cooking in junior high school, he said a very funny and incisive sentence: Cooking is easy! It is to put the seasonings of oil, salt, sauce, and vinegar into the ingredients in order! hehe! Think about it!
Returning to the truth, if a qualified housewife wants to do a good job of home cooking, she must be diligent and serious, and second, she must learn more, see more, think more, practice more, and innovate more. Table eating is a science, related to the health and happiness of the whole family, and the meals made with heart must be the best! Let me introduce you to some home-cooked methods.
Steamed shrimp pot
Ingredients: 40 green shrimp, 400 apricot abalone mushrooms, 400 g garlic sprouts, 100 g garlic paste, 150 g green pepper and red pepper, salt, chicken broth, salad oil
method:
1. Cut the apricot abalone mushrooms into thin slices, put them in a pan and fry them in the bottom oil, season with salt, and then place the green garlic seedlings on the iron pot every once in a while.
2. Rinse the shrimp with running water, remove the drainage, then cut a knife from behind (without cutting), pick out the sand line, turn it over, and tie a few knives on the other side with the knife. 3. Place the shrimp on the apricot abalone mushroom from the outside inward, cross-sectionally facing down.
4. Put the garlic paste, fried garlic paste and garlic paste into the pot, add salt, monosodium glutamate, chicken essence, steamed fish soy sauce and garlic oil, mix well to get the garlic paste juice.
5. Scoop the garlic paste onto the shrimp and pour in the chicken broth.
6. Sprinkle with green and red pepper seeds, then cover and place on the stove. Light and steam for two and a half minutes
Peppery pork belly
Ingredients: Ingredients: 350 grams of pork belly, 200 grams of pickled cowpeas, 1 green pepper, 1 red pepper
Accessories: 150 g mung bean sprouts, 2 green onions, 5 slices of ginger, 2 g of peppercorns, 2 g of hemp peppercorns, 1 spoonful of sugar, 1 tsp of white vinegar, 1 spoon of light soy sauce, salt to taste, 1 tablespoon of cooking wine
1. Remove the skin after washing the pork belly, then cut into thin slices
2. Put the pork belly slices into the pot with cold water, cook on medium-low heat, turn off the heat when you see foam, and fish out the cold water to rinse.
3. Slice the green onion, slice the ginger, wash the mung bean sprouts to the roots, wash and cut the sour cowpea into sections, and cut the green and red peppers into small pieces
4. Pour the capers into the pot without adding oil and sauté slightly to remove the astringency and set aside
5. Add half a spoonful of sesame oil and peppercorns to the hot pan and fry the aroma, pour in the green onion and ginger and fry the aroma, add hot water and boil for 5 minutes, fish out the seasonings
6. Pour in the sour cowpea, add soy sauce, sugar, salt and white vinegar and boil for 2 minutes, add the bean sprouts, cook until the milk is broken, and then fish out of the bowl
7. Add slices of meat, cook in cooking wine and boil for 1 minute, remove the slices of meat and put them on top of the dish, and put the diced chili pepper on top
8. Raise the pan, add the remaining peppercorns and peppercorns in cool oil and fry them over low heat until they change color, then pour them on the chopped peppers while hot
Homemade sweet and sour fish
Ingredients: yellow croaker, egg, egg white, a little starch, a little flour, chopped green onion, coriander, carrots, vinegar, sugar, cooking wine, soy sauce, salt, chicken essence.
1, a yellow croaker to scale and wash, do not break the belly of the fish, use chopsticks from the mouth of the fish into the belly of the fish to remove and wash the fish internal organs, the fish on the fish slices open.
2, chicken clear one, a little starch, a little flour and into a batter, the batter is evenly spread throughout the fish, including the sliced fish inside. When the oil temperature is about 80 degrees, put the fish in the pot and slowly fry until golden brown, the fish can float up in the oil pan, drain the oil and plate, sprinkle with green onions and coriander and carrot shreds for later. Make sweet and sour sauce.
3, add an appropriate amount of water to the pot, pour in vinegar, sugar, cooking wine, a few drops of soy sauce, according to personal taste, add salt, chicken essence, constantly stir, pour starch after opening the pot, and pour into a thick sauce on the fish after opening the pot
Farmhouse small stir-fried meat
Ingredients: 400g pork belly, 4 red peppers, 3 peppercorns, 1 green garlic, 1 tablespoon vegetable oil, 2 slices of ginger, 5 cloves of garlic, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of cooking wine, 1 teaspoon of salt, 1/2 teaspoon of chicken essence
1: Cut the green and red pepper into rings and slice the pork belly
2: Cut the ginger, garlic and garlic well
3: Stir-fry a little vegetable oil in a pan with sliced meat until the fat is transparent and the edges are slightly browned
4: Pour in soy sauce, soy sauce and cooking wine and stir-fry
5: Finally, add green and red pepper and garlic leaves and stir-fry, add salt and chicken essence to taste
Spicy shredded lamb tripe
Ingredients: Shredded morel, pure winter shoots, shiitake mushrooms, garlic, cinnamon, dried pepper, shallots, ginger and garlic, coriander, wine, soy sauce, salt, sesame oil, wet starch, monosodium glutamate
1: Cut the winter shoots into slices; remove the stems and cut the shiitake mushrooms into pieces; cut the garlic into diagonal segments; the green onion and ginger are patted; and the coriander is washed.
2: Put the net pot on the high heat, add lard to boil, add the winter shoots and lamb tripe and shiitake mushrooms and sauté, add cooking wine, soy sauce, salt, cinnamon, dried pepper and fresh soup.
3: Bring to a boil, put in a sand bowl with a bottom and simmer over low heat.
4: Remove the shallots, ginger, cinnamon and dried peppers in the casserole, pour them into the pot, collect the soup, add MSG and garlic, dilute the mustard with wet starch, drizzle with sesame oil, and sprinkle with coriander on the plate.