Spicy cucumber strips
*Cucumber 350 g
* 2 dried chili peppers
*A pinch of salt, MONOS glutamate, sugar, and sesame oil.
1: Cut the cucumber into about 4 cm segments, break each section into 4 pieces, blanch it in boiling water, take it out, put it in cool boiling water, drain it after cooling, put it in a bowl and set aside.
2: Remove the seeds of the dried chili peppers and cut them into thin strips. After frying the chili pepper shreds in sesame oil, pour the oil on the cucumber together, and finally add salt, monosodium glutamate and sugar to taste, stir well.
Dawnrain: When frying chili oil, the heat should not be too big.
Three threads
*Potatoes 100 g
*Celery 100 g
* 50 g carrots
*2 tablespoons sesame oil
*Peppercorns, salt, and MSG are each appropriate.
1: Peel the potatoes and carrots, wash and cut into thin strips, pick and wash the celery, and cut into thin strips.
2: Blanch the shredded potatoes, carrots and celery in a pot of boiling water, drain and put on a plate.
3, put sesame oil in the wok, heat, fry the peppercorns to make the aroma, remove the peppercorns from the oil, pour the oil on the three-wire dish while hot, add salt, monosodium glutamate, and mix well.
Braised eel
*Eel 500 g
*Mung bean sprouts 100 g
*Peppercorns 3 g
* Dried chili peppers 5 g
*Salt, soy sauce, rice wine, sesame oil, vinegar, chicken powder, pepper, water starch to taste.
1, when buying eel, please ask the seller to help process and deboned; rub and wash the eel fillets, cut into 5 cm long segments, put salt and rice wine and mix well to use; mung bean sprouts to wash at both ends; dried peppers to seed and cut into small pieces.
2: Mix soy sauce, vinegar, salt, rice wine, pepper, chicken powder, water starch, sesame oil and appropriate amount of water with the sauce and set aside.
3: Heat a wok over high heat, add a little oil, sauté the mung bean sprouts with salt until they are broken, put on a plate and set aside.
4: Heat the oil in the pot to 50%, add the dried chili peppers and peppercorns and stir-fry until fragrant, fish out the peppercorns and peppers, put in the eel section to simmer into the flavor, pour in the sauce, collect the juice and pour it on the mung bean sprouts.
Dawnrain: Be sure to buy fresh eels, but don't use coarse ones; be careful not to fry the peppercorns.
The tip of the braised lettuce
*Lettuce young leaves
*Salt
*Cooking wine, peppercorns
* Dried chili peppers.
1: Heat the oil and add peppercorns and peppers and fry until fragrant.
2: Add lettuce leaves, cooking wine and salt, stir-fry quickly.
Dawnrain: If you don't like the peppercorns in the dish, you can remove the peppercorns after they are fried. Come out of the pot quickly so that the dish is crisp and tender.
Strips of braised lettuce
*Lettuce
*Salt, peppercorns, dried chili peppers, sesame oil, green onions to taste.
1: Cut the lettuce into large thick strips, mix well with salt and marinate for 10 minutes.
2: Put the wok on medium heat, put the oil to 50% heat, add the pepper and pepper to fry until brown-red, add lettuce strips and fry until just broken, add salt to taste, sprinkle green onion, drizzle sesame oil to start the pot.
Dawnrain: If you don't like the peppercorns in the dish, you can remove the peppercorns after they are fried. This method can also make vegetables such as russet white, cucumber, vegetable head, soybean sprout, mung bean sprout, potato, cowpea and so on; you can stir-fry some minced pork in moderation and have another flavor.
Stewed cabbage
*Cabbage 500 g
*20 peppercorns
*3 tablespoons oil
* 3 dried chili peppers
*Green onion to taste
*Salt, MSG or chicken essence to taste.
1: Wash and cut cabbage into wide strips, or tear into small pieces, drain and set aside; remove the dried peppers from the stems and seeds, wash and cut into thin strips.
2, oil pot, use low heat to heat the oil, put in the peppercorns, just fried out of the aroma, put out the fire, take out the peppercorns; then use the low heat to heat the oil, put in the dried pepper shreds, green onions, and then put in the cabbage shreds with medium heat and stir-fry, add salt, monosodium glutamate (or chicken essence) seasoning, you can add some water in an appropriate amount, stir-fry it.
Dawnrain: When frying peppercorns and dried peppers, the oil temperature should not be too high, so as not to fry the paste; seasoning with chicken essence is better.
Potato chunks in tomato sauce
*Potatoes 500 g
*10 g of green beans
*2 tablespoons of tomato paste
*2 tablespoons of sugar
*1 teaspoon vinegar
*Minced green onion, minced ginger, salt, water starch, chicken powder to taste.
1: Peel and cut the potatoes into pieces, soak them in clean water and set aside.
2: Heat the fryer oil to 50%, remove the potatoes, fry until they are light yellow, then heat the oil to 70%, fry the potatoes until golden brown, drain the oil and set aside.
3, put the wok on the medium heat, put a little oil to 40% heat, stir-fry the green onion and ginger, fry the tomato sauce, then add salt, sugar, vinegar, green beans, a small half cup of water, chicken powder, cook until the soup boils;
Dawnrain: Green beans play a decorative role here, if you are troublesome, you can not; try to make the eggplant juice evenly wrapped on the potatoes; if you use an electric fryer to make this dish is particularly convenient.
Eggplant stewed chicken soup
*250 g of chicken with bones
*Eggplant 150 g
*500 g of broth
*Soy sauce, rice wine, minced green onion and ginger, salt, vinegar to taste.
1: Wash the chicken and chop into small pieces; peel and cut the eggplant into hob pieces and set aside.
2, heat the wok on the heat, put the oil to 60% heat, stir-fry the onion and ginger, sauté the chicken nuggets thoroughly, cook in soy sauce, stir-fry for a while, add the clear soup to boil, put in the eggplant, switch to the small fire pier chicken nuggets, eggplant when cooked, season with salt, sprinkle vinegar to get out of the pot.
Dawnrain: Any well-cooked chicken is fine; eggplant with that kind of green skin tastes better; sautéed chicken nuggets are sautéed to be fragrant.
Stir-fried shredded beef with celery
*Fresh beef 300 g
*2 tablespoons of soy sauce
*2 tablespoons of sake
*Shredded ginger, salt and chicken powder to taste
* A little vinegar.
1: Choose gluten-free beef, cut into strips, slightly marinate with salt and rice wine, and then mix well with starch to set aside; wash and cut the celery into strips.
2: Mix with soy sauce, chicken powder, water, sake and vinegar to form a sauce.
3: When the oil is put in the pot until it is warm, put in the shredded beef and stir-fry, after it has just changed color, add ginger and celery shreds, fry out the aroma, cook into the blended sauce, out of the pot.
Dawnrain: Add some shredded pickled peppers.
Stir-fried bitter melon with shredded celery meat
* Bitter melon 300 g
*200 g of shredded meat
*Soy sauce, minced green onion, minced ginger, salt, chicken powder, water starch each appropriate amount.
1: Remove the bitter melon from the guati, cut it into two cloves, cut it into strips after removing the gourd, and cut the celery into strips after washing.
2: Heat the wok, add oil and cook until it is 50% hot, add green onion and ginger to fry out the aroma, add shredded meat, sauté until the color changes and is just cooked, put it out and set aside.
3: Heat the frying pan again, heat the oil, add celery and bitter melon and sauté until cooked, stir-fry well with soy sauce and shredded meat, hook the juice made of water starch and chicken powder
Dawnrain: Stir-fried shredded meat should be made quickly, just cooked to serve; when the celery and bitter melon are cooked, add the shredded meat to keep the melon crisp and tender.
Shredded beef with celery yellow
*Tender beef 150 g
* 150 g of tender celery hearts
*Appropriate amount of soy sauce, rice wine, salt, vinegar, water starch
*Pickled chili pepper shreds and ginger shredded to taste.
1: Soak the beef in water for a while, knead and cut into strips, mix well with rice wine, water starch and oil, slightly marinate; wash the celery hearts and cut into sections about 3 cm long (cut the northern celery into coarse strips).
2: Mix soy sauce, salt, sake, vinegar and clear soup into a salty, slightly sour sauce.
3: Heat the oil in the pot to 50%, add the shredded beef and fry it, add ginger shredded, pickled chili pepper and celery yellow, stir-fry the aroma, then cook the sauce and stir-fry well, you can start the pot.
Dawnrain: Celery yellow, refers to the tender heart in celery, slightly yellow, is the essence of celery. Stir-fried shredded beef requires a strong fire, full of oil, and the process of frying should be fast and completed in one go, so that the beef can be tender and crispy.
Diced green bean chicken
* Chicken breast 150 g
*100 g of green beans
*Salt, sugar, starch, pepper, rice wine, egg whites, chicken powder to taste.
1: Wash and cut the chicken breast into 1.5 cm cubes, add salt, water starch and egg white and mix well; blanch the green beans and set aside.
2: Put the wok on high heat, burn the oil to 50% heat, fry the chicken until it is broken, put the green beans, cook the wine, put salt, chicken powder, sugar, pepper and a little water, and use water starch to start the pot.
Dawnrain: Making this dish requires the pot and oil to be clean, otherwise it will affect the color of the dish.
Roasted duck with green beans
*1 tender duck
*400 g of edamame rice
* Watercress sauce 40 g
* Ginger 1 piece beat broken
*Shallots, soy sauce, salt, chicken powder, water starch to taste.
1: Wash the duck, remove the internal organs, drain the water, chop into the appropriate size quickly; wash the edamame beans and set aside.
2: Put the wok on high heat, heat the oil 50%, add the duck to fry dry water, add watercress sauce and fry until the oil is red, then add peppercorns, ginger and green onion to fry, add 3 cups of water, put soy sauce and salt to boil, and then change to low heat until the duck is soft.
3: Add edamame rice and cook until the beans are cooked and the meat is soft, slightly collect the juice, add water starch and stir up the pot.
Dawnrain: The duck must be fried dry to be fragrant; you can also use this method to roast the tender chicken; the color of the dish is bright red and delicious.
Fried chicken nuggets with green peppers
*Half a tender rooster is about 500 grams
*150 g green pepper
*Green onion, ginger slices, rice wine, soy sauce, sugar to taste.
1: Wash the chicken, chop off the head and feet, cut into small pieces (about 1.5 cm square); green peppers, remove the stalks, seeds, and cut into small pieces similar to chicken nuggets.
2: Put the pot on the high heat, put in enough oil to burn until 70% heat, cook the chicken nuggets, remove the drainage oil and set aside, and the green peppers are slightly blanched with oil and drained (small peppers do not need to be oiled).
3: Leave a small amount of oil in the wok, sauté ginger slices, green onion, chicken nuggets and green peppers, cook into the rice wine, add soy sauce and sugar and fry through.
Dawnrain: This dish is tender and fragrant, with a slightly spicy flavor. Chicken wings can also be used; chicken nuggets should not be chopped too large.
Stir-fried gold and silver wire with green peppers
*1 bag of instant jellyfish (about 200 g)
*Chicken 150 g
*3 green peppers
*1 red pepper
*4 shiitake mushrooms
*Shredded ginger to taste; salt, pepper, starch, chicken powder, soy sauce, sesame oil, sugar to taste.
1: Soak the shiitake mushrooms in warm water, heat on high heat for 3 minutes, remove the shredded peppers, wash the peppers, cut into strips and set aside.
2: Prepare an appropriate amount of boiling water, let it dry for a while, put in the jellyfish and blanch it, immediately fish it out and soak it with cool water, and take out the drainage water.
3: Cut the chicken into strips, add salt, starch, chicken powder, pepper and oil and mix well to marinate; use sesame oil, pepper, soy sauce, starch, salt, sugar and a small amount of water to mix with the sauce.
4: Put an appropriate amount of oil in the wok, add chili pepper shreds and stir-fry a few times, add a small amount of water and fry to cook and set aside.
5: Put oil in a wok, stir-fry the ginger shreds, fry the chicken shreds until cooked, add the shredded mushrooms and chili pepper shreds and stir-fry well, then add the jellyfish and stir-fry well, hook the sauce and stir-fry well.
Dawnrain: This dish is colorful and appetizing. Generally available fast-food jellyfish, there will be some peculiar smells without scalding, but it should be noted that the scalding should not be too long.
Shredded chicken with green peppers
* Chicken breast 250 g
*100 g of green pepper
*1 egg white
*Rice wine, salt, monosodium glutamate, sesame oil to taste.
1: Wash and shred the chicken breast, put it in a bowl and mix well with wine, salt and egg white; remove the green peppers, remove the seeds, wash and cut into strips.
2: Mix with salt, monosodium glutamate, appropriate amount of water and starch into juice and set aside.
3: Put the oil in the pot, cook until warm, the chicken is slippery, decant the excess oil, add the green pepper shreds and stir-fry, pour in the mixed juice, pour in the sesame oil and fry well, out of the pot.
Dawnrain: Depending on the taste of each family, you can use bell peppers and green peppers.
Green pepper crucian carp
*Crucian carp 500 g in the middle
*1 tablespoon of watercress paste
*1/2 teaspoon of sugar
*Appropriate amount of green onion, ginger slices, and garlic slices
* 1 1/2 cup water (300 g)
*2 tablespoons of water starch
*Pepper to taste
*Salt to taste.
1: Clean up the crucian carp, remove the head and tail, cut it in half; use 1 tablespoon of rice wine and a little pepper to spread the fish and marinate slightly; wash the green peppers, remove the stems, remove the seeds, and cut into pieces.
2: Add a little oil to the wok, heat it up and stir-fry the green peppers, remove and set aside.
3: Pour the right amount of oil into the wok, add the marinated crucian carp when it is 60% hot, cut it up, fry it until golden brown, turn it over and fry slightly, remove it and set aside.
4: Leave an appropriate amount of oil in the pot, first fry the fragrant bean paste, cook 1 tablespoon of rice wine and add water to boil, add the fried crucian carp, add salt, sugar, pepper, green onion, ginger slices and garlic slices, cover the low heat and simmer for 15 minutes, shovel the fish out and put it on the plate; the soup in the pot is hooked with water starch, put in the green pepper pieces and stir-fry well, pour on the fish.
Dawnrain: Spicy friends can add some chili oil to the soup when it comes out of the pot.
Green pepper cowpeas
*Cowpea 400 g
*4 green peppers
*Salt, chicken powder, water starch to taste.
1: Wash the cowpea and cut into about 3 cm pieces; remove the stems and seeds of the green peppers, remove the seeds and cut them into coarse strips.
2: Put the wok on high heat, heat the oil to 70%, add green pepper shreds to fry out the aroma, add a little salt and stir-fry well, then pour in the cowpea and stir-fry; add a small half cup of water, add chicken powder, simmer for a while, and use water starch to hook the pot.
Dawnrain: Stir-fry green peppers in high temperature to highlight the aroma of green peppers; braised cowpeas should be cooked over high heat so that the cowpeas are cooked and not rotten.
Green pepper pumpkin
* Pumpkin 500 g
1: Wash and peel the pumpkin, remove the melon and cut it into coarse strips; wash the green peppers, remove the seeds, and cut into coarse strips.
2: Marinate the pumpkin with a little salt for 2 minutes, rinse with water, drain and set aside.
3: Wash the wok, put it on high heat, put the oil to 70% heat, lightly fry the bell pepper and salt, fry the pumpkin shreds a few times, until the pumpkin is broken.
Dawnrain: When the pumpkin is pickled, add too much salt, the time should not be too long, put until the pumpkin has a lot of water, affecting the crisp and tender vegetables; after the pumpkin shreds are cooked, do not fry for a long time to maintain the fragrance; the pumpkin is too small to slice, and the pepper is also cut into small pieces accordingly. If you boil it in water at the end, it is green pepper pumpkin soup.
Green pepper peeled egg
*3 pine blossom eggs
*Salt, monosodium glutamate, vinegar, soy sauce, sesame oil each appropriate amount.
1: Shell the pine blossom eggs, cut each into six petals and place on a plate.
2, remove the green pepper, remove the seeds, wash and cut into strips, blanch in boiling water, drain the water, and put it together with the pine blossom egg; add salt, monosodium glutamate, soy sauce, vinegar and sesame oil, and mix well when eating.
Green pepper refers to green pepper. Green Pepper Peeled Egg (2)
Green pepper eggplant
*Eggplant 500 g
* Feel free to take a few green peppers
*2 teaspoons of sugar
*1 teaspoon starch
*A pinch of vinegar
*1 teaspoon chicken broth mix.
1: Peel and wash the eggplant, cut into half-centimeter thick slices, remove the seeds and pedicles of the green peppers, wash and cut them into coarse strips and set aside.
2: Combine soy sauce, sugar, starch, vinegar, chicken powder and 2 tablespoons of water into a sauce and set aside.
3: Heat the wok on the heat, add 4 tablespoons of oil, pour in the eggplant slices and stir-fry a few times, adjust to medium heat, cover the pot and simmer, until the eggplant slices are fried soft, under the green pepper shreds, quickly stir-fry and pour in the sauce, stir-fry well and then out of the pot. Dawnrain: If you use non-spicy bell peppers instead of green peppers, 1 is enough, mention the flavor; chicken powder is best, but not necessary, or you can also order SOME MSG; when simmering eggplant slices, stir-fry at the right time to avoid paste. This dish was learned from a friend of mine's mother, eaten twice at home, watched and made it simple and quite smooth, moved here for everyone to try. ^_^
Stir-fried scallops with green peppers
*Fresh scallop meat 300 g
*4 green peppers
*1 teaspoon of sake
*Shredded shallots and shredded ginger
*Salt and water starch to taste.
1: Remove impurities from the scallops, wash them, wipe them dry, add rice wine, a little salt, water starch, shredded green onion and ginger and set aside.
2: Remove the green peppers, remove the seeds, wash and cut into small pieces.
3, wok on the high heat, put 3 tablespoons of oil, burn to 60% heat, pour in the mixed scallop meat stir-fry, under the green pepper diced and a small amount of water stir-fry until the flavor (can be appropriately added to the salt), you can use a small amount of water starch to hook, out of the pot.
Dawnrain: Scallop meat must be fresh; in supermarkets, you will buy plastered scallop meat, usually about 300 grams per box, with cold water or standing thaw.
Stir-fried bacon with garlic
*400 g of bacon
*300 g of green garlic
*1 teaspoon sugar
* MSG to taste.
1: Wash the bacon and boil in boiling water for 10 minutes, drain and cut into thin slices; wash and cut the garlic into 3 cm segments and set aside.
2: Start the oil pan, put three tablespoons of oil in the pot, after the oil is hot, first fry the slices of bacon, then add the garlic and stir-fry.
3. After the flavor of garlic is fried, add sugar and MSG to taste.
Dawnrain: Bacon is very salty and hard, boiling in boiling water can remove most of its salt; in addition, the time to fry bacon in oil should be mastered so that the bacon is not fried dry.
Roast chicken with green shoots
*Half a tender rooster is about 400 grams
*Lettuce 250 g
* 20 g of pickled chili peppers
*20 g of pickled ginger
*15 g shallots
*10 peppercorns
*1 large ingredient
*10 g of sake
*Soy sauce, salt, chicken powder, starch to taste.
1: Wash the chicken and cut into 2-3 cm pieces; cut the lettuce into hob pieces; chop the bean paste and pickled chili peppers; slice the pickled ginger.
2: Put the wok on high heat, burn the oil to 60% heat, sauté the chicken nuggets until fragrant; add watercress sauce, pickled chili pepper and stir-fry; then add green onion and ginger, stir-fry the incense; put salt, soy sauce, cooking wine, water 3 cups, chicken powder and change to medium-low heat to cook the chicken.
3: Add lettuce and cook until flavored, add water starch to contour, thicken the juice and then get out of the pot.
Dawnrain: Pay attention to the chicken and lettuce do not burn too badly (chicken is cooked for about 15 minutes, lettuce is added for about 10 minutes); pay attention to the amount of various salty spices, don't be too salty; the juice is moderate, don't be too dry and not too clear.
The frog holds the jade pillar
*300 g of green broad bean rice and green garlic
*Pork shank meat 100 g
*1 teaspoon soy sauce
*Salt, sugar, water starch, chili oil, monosodium glutamate each appropriate amount.
1: Wash the broad beans and rice, filter out the water, wash and cut the garlic into 3 cm segments, slice the pork, add salt and water starch and mix well.
2: Heat the wok on high heat, add a lot of oil, put in the meat slices and slip until they are broken, fish out the filter dry oil and set aside; then remove the green broad bean rice and green garlic to scratch the oil until the color changes, and pour out the filter dry oil.
3, the wok is then on the heat, put the appropriate amount of oil, stir-fry the watercress sauce, pour in the meat slices, broad beans and rice, garlic, add sugar, soy sauce, salt, MONOS glutamate and stir-fry evenly, hook into the water starch, drizzle with chili oil to start the pot.
Dawnrain: This dish is widely spread in Yunnan, after becoming a dish, the green broad beans are jade green, and the green garlic is oily green, just like the frog (broad beans) holding the jade pillar (garlic). If the fava beans are not very tender, be sure to peel off the skin on the surface, otherwise it will affect the taste.
Bluefish head and tail
*1 head and 1 tail for the bluefish
*Salt, rice wine, minced onion and ginger, garlic, sugar, vinegar, soy sauce, water starch, MSG to taste.
1: Heat a wok, fry the chives and ginger in oil, and fry the fish head and tail until golden brown on both sides.
2: Cook in rice wine, vinegar and soy sauce, put the water over the fish head, bring it to a boil on high heat, put sugar and garlic, reduce the heat and simmer for about a quarter of an hour.
3: Put MSG, water starch to collect the juice, put on the plate and sprinkle with chopped green onion.
Dawnrain: When frying fish, fry over medium heat, and the moisture on the surface of the fish is dried up and fragrant.
Stewed crucian carp
*Crucian carp 500 g
*50 g shiitake mushrooms
*Winter shoots 25 g
* Cooked ham 25 g
*Onion, ginger, rice wine, lard, chicken powder, salt to taste.
1: Clean up the crucian carp, wash and drain, use a knife to make fine lines on both sides of the fish, marinate the fish for a while with shao wine and a little salt; cut the green onion into segments, slice the ginger, slice the mushrooms, ham and winter shoots.
2: Put the crucian carp in the soup bowl, add shiitake mushrooms, bamboo shoot slices, ham slices, lard, green onion, ginger, pour in the soup mixed with chicken powder, steam for half an hour on high heat, take out, pick up the green onion and ginger.
Dawnrain: With fresh crucian carp, when scratching the sides of the fish, the knife should not be too deep; this dish is called stew, which is actually steamed and can also be made in the microwave.
Clear stew of turtles
*1 turtle
* Cooked bamboo shoot slices 50 g
* Ham slices 50 g
*Rice wine, green onion, ginger slices, garlic paste, salt, monosodium glutamate each appropriate amount.
1. After processing the turtle according to the "Processing Method of Turtle", chop it into 4 large pieces and wash it.
2: Take a sand pot, put in the turtle pieces, put the ham slices, bamboo shoot slices on the turtle pieces, then add Shao wine, green onion ginger, bring to a boil, move to low heat for 2 hours until crispy, remove the green onion and ginger, add salt, MONOS glutamate to taste, bring garlic paste to the table.
Dawnrain: This dish is tender and rotten, the skirt is transparent as glue, the soup is clear, and the flavor is strong.
Beef stew with radish
*Beef 500 g
* Radish 500 g
*Cooking wine, salt, green onion, ginger to taste.
1: Wash the beef and set aside the radish pieces.
2: Heat the oil pan, add the beef and stir-fry, cook the cooking wine, stir-fry the aroma, put it up and set aside.
3: Add an appropriate amount of hot water to the sand pot, add green onion, ginger and cooking wine to boil, add beef and cook for 20 minutes, turn to low heat and stew until the beef is cooked, add salt to taste, add radish and stew until flavorful, you can get out of the pot.
Dawnrain: Mix with watercress sauce and chopped green onion and coriander into a dipping sauce and dip it into radish.
Clear soup winter melon
* 300 g of winter melon
*1000 g of clear broth
*Salt, MONOS, pepper noodles to taste
*1 tablespoon of flour.
1, the winter melon peeled, remove the seeds, washed and then cut into large thin slices, each piece left one end connected and then cut into strips, cut into a wooden comb, the cut winter melon slices evenly dipped in a layer of flour, flattened in the plate for use.
2, the processed winter melon slices into the boiling water pot piece by piece blanched thoroughly, fished out and cooled in the cool white open, drained and put into the container for use.
3: Put the wok on the high heat, pour the clear soup to boil, pour the partially boiled clear soup into the container containing the winter melon slices, and soak the winter melon slices into the taste.
4: Bring the remaining broth from the wok to a boil, add salt, monosodium glutamate, sake and pepper noodles, stir well, pour into the soup bowl, and then fish out the soaked winter melon slices and put them in the soup bowl.
Dawnrain: This dish is a delicate dish with a mellow and fragrant taste. The broth can be replaced by chicken broth cubes with water.
Steamed chicken nuggets of winter melon
* 500 g of winter melon
* 350 g of tender chicken
*Salt, MONOS, coriander, green onion, ginger pieces to taste.
1: Peel the winter melon, remove the seeds, wash and cut into small diamond-shaped pieces, put it in a pot of boiling water and cook until it is eight ripe, remove and set aside.
2: Wash the chicken, chop it into small pieces, blanch it in a pot of boiling water, remove it and wash it, and leave the soup for use.
3: Pour the soup into the wok, add a little salt and wine, bring to a boil, skim off the foam, pour in the chicken nuggets, add the green onion and ginger cubes; pour the soup into the soup basin with water, steam into the steamer until the chicken nuggets are cooked, remove the green onions and ginger cubes and set aside.
4: Pour the soup of the steamed chicken in the soup pot into the wok, put it on the high heat, put the salt, monosodium glutamate and the boiled winter melon pieces, boil to remove the foam, slowly cook for 2-3 minutes on low heat, pour the steamed chicken nuggets into the pot, cook for a short time, sprinkle with chopped coriander, and get out of the pot.
Dawnrain: In Recipe 4, "Pour the steamed chicken nuggets into the pot and cook them for a short while" is designed to heat the chicken nuggets for as long as they are cooked depending on how well the melon pieces are cooked.
Steamed tofu
*2 pieces of tofu (about 1000 g)
* 50 g of fatty pork
* 50 g shiitake mushrooms
* Chicken broth 100 g
*Salt to taste
*1/2 teaspoon of pepper water.
1: Rinse the tofu, cut into small slices, blanch in a pot of boiling water, remove and set aside; wash the fat pork and cut into thin slices; slice the mushrooms into slices.
2: Put the blanched tofu in a bowl, add the fatty pork slices, chicken soup, shiitake mushroom slices, salt, rice wine and pepper water, and steam in the steamer until the tofu tastes.
Dawnrain: Chicken soup can be replaced by a little chicken powder dissolved with water; put an appropriate amount of peppercorns in a small bowl, pour in the right amount of boiling water, soak for about 20 minutes to make pepper water; the amount of pepper water in this dish is very small, please grasp as appropriate.
Steamed sea bass
No, that's my job, it's actually very simple. But the trick can't be exposed, haha. Buy a fish. A pound or so is the best, too big to steam, too small to have a fishy smell. Wash well. A few knives on the back. Cut the ginger into thin slices. Piece by piece on the fish, filled. Even put it on the head. Oh, come to think of it, sea bass is better. It's river perch, sea fish are too expensive. Oh, that's it, this side is easier to buy, very cheap, about ten dollars a pound. Then bring the water to a boil. Be sure to boil before you can put the fish down. Then remember the time. 5 minutes. Be sure to remember. At the same time, you have to prepare the ingredients on the side. Buy longer shallots. I don't know if you have one there. Remove the onion white, as long as the cyan one. Tear it open with your hands, wisps of hair that look like electricity. Use Lee Kum Kee's soy sauce. Balsamic vinegar, a little sugar, mixed together. Taste by yourself. After the fish is cooked, the ginger is clipped off, and the juice at the bottom of the dish is poured out, which is very fishy. Then spread the shallots on the fish. Heat the pan until the oil goes in. After the oil is heated, it is drizzled on the fish. Oh, and the sauce should be poured on the fish first. Then, you can eat it, it's delicious. Yes, but many people don't know how to master time, too old and too young. However, the onion should be torn to look good. caffeecat
Steamed oyster mushrooms
* 500 g of fresh oyster mushrooms
*3 cloves of garlic
*Soy sauce, chicken powder, pepper, salt, lard to taste.
1: Wash the oyster mushrooms, tear them into large pieces, squeeze out the water, slice the garlic and set aside.
2: Put the oyster mushrooms in a bowl, add lard, chicken powder, soy sauce, garlic slices, pepper, salt and about a glass of water, and steam on high heat for about 20 minutes.
Dawnrain: This soup is delicious and can be made with a variety of mushrooms you like.
Steamed meat crab
* 500 g of meat crab
*Appropriate amount of green onion and ginger slices
*2 tablespoons balsamic vinegar
*1 teaspoon minced ginger
*A pinch of salt and sugar.
1, clean up the meat crab, chop the pieces; spread the onion and ginger slices on the plate, put the chopped crab pieces in the original shape of the plate, steam the steamer on the steamer, take out and set aside.
2: Bring a little oil to a boil, let it dry slightly, pour over the crab, use balsamic vinegar, ginger, salt and sugar to form a sauce, and dip it on the table.
Dawnrain: Use fresh meat crabs; chop the meat crabs into pieces and then code them according to their original shape, in order to make them convenient and beautiful to eat; it is best to use balsamic vinegar, smoked vinegar, aged vinegar is too strong.
Steam head and tail
*Grass carp head and tail one
*Onion, ginger, garlic, red pepper, soy sauce, salt, monosodium glutamate, sesame oil, pepper.
1, the head and tail of the fish are cut into two, and the wine, salt, green onion and ginger are pickled for a while.
2: Cut the green onion, ginger, garlic and dried red pepper into thin strips, add soy sauce, monosodium glutamate, sesame oil and pepper to make a sauce.
3: Steam the marinated fish head and tail for about 10 minutes, put it on the plate and pour the sauce on it.
Dawnrain: This dish is made from the head and tail left over from other fish dishes, and it tastes delicious. You can also use the microwave to steam the fish, which takes about 5-6 minutes.
Steamed black chicken
* One black chicken
*6 shiitake mushrooms
* Ham 3 tablets
* 30 g of sea rice
*Shallots, sliced ginger, salt, pepper, chicken powder or fresh soup to taste.
1, wash the black chicken, chop into appropriate size pieces, in a pot of boiling water to blanch the blood foam and put it in a bowl; shiitake mushrooms with boiling water to soak soft, remove the stem and wash; sea rice with boiling water to soak soft, remove impurities, wash and set aside.
2: Add shiitake mushrooms, sea rice, ham, pepper, salt, ginger slices and green onion to the bowl. If the steaming method is used: add about 500 ml of fresh soup (you can also add chicken powder and water), steam on high heat for 1 hour. If made in a microwave oven: Add fresh soup without chicken nuggets (you can also add chicken powder and water), first bring the soup to a boil on high heat for 6 minutes, then heat it on medium or low heat for 30 minutes.
Dawnrain: It's best to make it with freshly slaughtered black chicken; water soaked in shiitake mushrooms and sea rice can be added to the soup; and it can be dipped in black chicken with dipping sauce (the simplest is soy sauce and pepper).
Steamed Wuchang fish
*1 Wuchang fish
*1 green onion
*Ginger about 20 g
*Peel a little pork belly
*3 shiitake mushrooms
*Salt, sake, soy sauce to taste
*Oil 50 g.
1: Cut the peeled pork belly into thin slices, wash the mushrooms and slice them with a knife.
2, the Wuchang fish to scale, gills, offal, wash and drain, on the side of the fish to draw a knife, with a little salt evenly coated on the fish body and belly.
3: Cut 1/3 of the green onion into large pieces and place on the plate, put the fish on the shallots, spread the mushroom slices, pork slices and 2 slices of ginger on the fish, then drizzle with a little sake, put into the steamer and steam for about 8 or 9 minutes. Cut the remaining green onion and ginger into thin strips and set aside.
4, take out the steamed fish, pour off the soup, spread the green onion and ginger shreds evenly on the fish, drizzle with soy sauce; start the oil pot, heat the oil until it rolls, wait for the oil temperature to drop slightly, pour on the fish from beginning to end, the green onion and ginger shreds are blanched by hot oil, the aroma is overflowing, that is.
Dawnrain: This dish must be made of live fish, the flesh of Wuchang fish is tender, such as other fish, you should choose a small body, steaming time depends on the fish, but not too long; because it is steaming, you must clean up the fish, so as not to have a fishy taste; in addition, when cutting the onion and ginger shredded on the fish, don't forget to separate the raw and cooked cutting board.
Bitter melon
* Bitter melon 500 g
* Pork belly 300 g
*1 egg
*A pinch of salt
*Soy sauce to taste
*A little each of minced green onion, minced ginger, and water starch
*A little starch
*Half a teaspoon of chicken broth mix
*1/2 teaspoon of sake
*1/2 teaspoon of sugar.
1: Wash the pork belly, chop it into minced meat, add minced green onion, minced ginger, soy sauce, starch and eggs, mix well to make meat filling and set aside.
2, wash the bitter melon, remove the melon, cut into 2 cm segments, dig out the gourd with a spoon, form a cylinder, marinate with salt for 2 minutes, drain the water; the inner wall of the bitter melon tube is evenly smeared with a thin layer of starch, and the meat filling is filled into the bitter melon tube and smoothed out both ends.
3: Pour 2 tablespoons of oil into the wok, heat until warm, add the bitter melon, fry until golden brown, add 3 tablespoons of water, chicken powder, rice wine, soy sauce and sugar, bring to a boil, hook with water starch, and serve.
Dawnrain: Pork must be chopped into mushrooms, and the meat filling should be stirred in one direction; the minced green onion and ginger should also be chopped as much as possible, and the onion and ginger can be added to the chopping when chopping the meat; the meat filling in the bitter melon should be compacted after filling, so as not to fall off the meat filling during the firing process.
Diced buns
*500 g of flour
*Flour fertilizer 50 g
*Pork 250 g
*50 g shallots
*50 g of yellow sauce
*Ginger and edible alkali noodles each appropriate amount.
1: Put the dough fertilizer into the basin, add 250 grams of water to dissolve, pour in the flour and form a dough, cover with a damp cloth for fermentation.
2: After the dough is done, dissolve the alkali noodles with a little water, sprinkle them into the noodles and knead them well to remove the sour taste of the noodles. Then, place the kneaded dough on the board, roll into round strips, and knead into 20 dough doughs.
3: Pour the yellow sauce and sesame oil together and set aside.
4: Peel the pork and chop the green onion into small cubes, cut the ginger into fine pieces, put them together in the basin, add the mixed yellow sauce and sesame oil, and mix into the filling.
5: Press the dough into a round skin, place the meat filling evenly on each dough, close the edge of the skin upwards, knead it into a peach shape, and knead it into a steamed bun shape, seal it with the bottom of the cage drawer.
6: Bring the steamer to a boil, put the cage drawer into the steamer, and cook for 15 minutes on high heat.
Dawnrain: After wrapping the meat filling, carefully knead it into a bun shape so that the meat filling does not fall out.
Fried tofu with meat
*500 g tofu
* Pork fat lean meat 150 g
*Green onion, ginger slices, salt, soy sauce, sugar, rice wine, chicken powder, water starch to taste.
1: Put the fat and lean boiled meat into a pot of boiling water, add green onion and ginger to boil and fish out, cut into large slices of fat and lean meat; cut the tofu into 5 cm long thick slices.
2: Heat the oil in a pan and fry the tofu until it is yellow but not scorched.
3, leave a little oil in the pot, sauté chives and ginger, put the meat slices and fry the oil, add the right amount of water, put the chicken powder, add salt, soy sauce, sugar to make the taste boil, the tofu with a low heat to penetrate the flavor, with water starch to outline, the soup is thickened, you can get out of the pot.
Dawnrain: The size of the tofu should be evenly thin, not too old, and the tofu should be slow-cooked to taste.
Custard with minced meat
*3 eggs
*150 g minced lean meat
*1 slice of ginger
*Salt, monosodium glutamate, sake to taste.
1: Beat the eggs in a minced meat bowl, add 1 times the water and stir well.
2: Cut the ginger into finely chopped and put it into a meat and egg bowl together with rice wine, salt and monosodium glutamate, and stir well.
3: Put the meat and egg bowl into a boiling steamer and steam it over high heat.
Tender and delicious, rich in nutrients.
Minced meat and roasted tofu
*100 g minced pork
*50 g of tofu
*2 tablespoons of minced green onion and minced ginger
*Soy sauce, salt, and MSG
*A little sake
*Water starch to taste.
1: Cut the tofu into thick slices.
2, wok heat, put 2 tablespoons of oil, put in the minced green onion, ginger and stir-fry, add minced meat and stir-fry, cook a little shao wine, add soy sauce and appropriate amount of water, boil under tofu, salt and MONOS glutamate; when the tofu is cooked and flavored, hook the water starch, stir-fry well.
Dawnrain: When stir-frying minced meat, you can add some northern pickled sherry.
Roasted eggplant with minced meat
*Minced meat 100 g
*10 g shallot ginger
*25 g soy sauce
*Sugar 15 g
*Rice wine, chicken powder to taste.
1: Cut the eggplant into hob pieces, chop the green onion and ginger and set aside.
2: Heat the oil pan and add a little oil, add minced meat and sauté until it turns white, hold and set aside.
3, the pot is hot and put the oil, when the oil is hot, put in the eggplant, sauté until the eggplant changes from hard to soft, add minced meat, soy sauce, minced green onion, minced ginger, rice wine, sugar and a small amount of water, cover the pot and simmer, add the appropriate amount of chicken powder (MONOSG), stir-fry well to get out of the pot.
Dawnrain: Roasted eggplant should be cooked and rotten without losing its shape.
Sliced meat with roasted radish
*500 g of white radish
*Pork 100 g
*Two green garlic sticks
*1 tablespoon of soy sauce
*Sugar 5 g
*Vinegar 3 g
*3 g of sake
*Minced green onion and ginger to taste.
1: Wash the radish and cut it into hob pieces, slice the pork and cut the garlic into 2 cm pieces.
2: Pour half a pot of oil into the frying pan, heat it to 70% heat on high heat, put down the radish pieces, fry it and turn it yellow, and drain the oil and set aside.
3: Leave a little bottom oil in the wok, sauté the pork slices, then add minced green onion, ginger, soy sauce, sugar, vinegar, salt, appropriate amount of water, pour in the fried radish pieces, boil, hook with water starch, and finally sprinkle garlic, point into the wine, stir-fry well.
Dawnrain: It's better if there's a clear soup.
Sliced meat with lettuce
*Lettuce 500 g
*Lean pork 100 g
*Half egg white
*Salt and chicken powder to taste
*A little chopped green onion and minced ginger
*1 tablespoon of water starch
*A little sesame oil.
1: Remove the leaves, peel and wash the lettuce, cut into diamond-shaped pieces, blanch slightly in a pot of boiling water, remove it and cool it with cool water, drain and set aside.
2: Wash the lean pork, slice it and put it in a bowl, add salt, rice wine, egg white and a little water starch to mix well.
3: Place the wok on medium heat, put enough oil to heat, sizing the good slices of meat, use chopsticks to scatter, when the meat slices are fried until they change color, remove the draining oil and set aside.
4, leave a little bottom oil in the wok, put the minced green onion, ginger minced pot, then cook into the shao wine, and then add lettuce slices, meat slices and stir-fry, add the appropriate amount of water, chicken powder and an appropriate amount of salt, after boiling, use water starch to outline, when you leave the pot, pour sesame oil and stir-fry well.
Dawnrain: Chicken powder with water is a substitute for clear soup, making the dish more delicious; you can add some water to the fungus and put it in the pot with lettuce slices and meat slices.
Grilled kelp with meat
* Pork belly with skin 500 g
* 200 g of kelp
*3 teaspoons of salt
*A few shallots and ginger pieces
*Large ingredients 3-4 capsules.
1: Wash the pork belly and cut it into 2-3 cm pieces; wash and boil the kelp in boiling water for about 15 minutes, cut into diamond-shaped slices and set aside (with kelp silk, then tie into knots).
2, put 3 tablespoons of oil in the wok, heat, add sugar and fry until golden brown, put in pork belly pieces, large ingredients, green onions and ginger pieces and stir-fry, etc. When the surface of the pork belly pieces is good sugar, add the cooked kelp, add soy sauce, rice wine and salt, stir fry for a while, add water to boil, switch to low heat, and cook until the meat and kelp are cooked and flavorful.
Dawnrain: When frying sugar color, it is not advisable to use high heat, apply fire to make the sugar melt evenly in the oil, when the sugar liquid bubbles and is golden brown, the next meat piece is the best; add the amount of water, to the meat piece is appropriate.
Soft roasted tofu
* 500 g of tender tofu
*8 tablespoons of sugar
*1 teaspoon each minced green onion and minced ginger
* Water 150 g
*1 tablespoon of peppercorn oil
*A pinch of salt.
1: Put the tofu into the steamer and cook, take out the hard crust, cut it into 2 cm square pieces, put it in a pot of boiling water and cook it thoroughly, drain and set aside.
2: Place the wok on medium heat, add the appropriate amount of oil and 3 tablespoons of sugar, stir-fry until it is reddish, add tofu and sauté, until the tofu is bright red, color evenly, then add chopped green onion, ginger, shao wine, water, salt and the remaining sugar, switch to low heat and slow burn, collect the juice, when the tofu is burned to a dark red and the soup is thick, drizzle with pepper oil, stir-fry well and then plate.
Dawnrain: This dish is characterized by the bright red color of tofu, the soft texture and the sweet taste.
Racing crabs
*5 eggs
*Oil 80 g
*1 tablespoon balsamic vinegar
*Salt, MSG to taste.
1: Put the eggs into a bowl, separate the egg whites and yolks, put them in different bowls, and mix with a little salt each and set aside.
2: Put the oil in the wok, heat it, sauté the egg yolks, put it up and set aside.
3: Heat the oil in the pot, stir-fry the minced green onion and ginger, add the rice wine, balsamic vinegar and monosodium glutamate, pour in the egg whites and egg yolks, fry until the water gradually dries, and the eggs are shiny.
Yellow and white, the color is bright, and the taste is like crab powder.
Three-color spinach
*Spinach 300 g
*2 eggs
* Water hair vermicelli 100 g
* 20 g of water hair sea rice
*1 tablespoon of vinegar
*1 teaspoon minced garlic
*Appropriate amount of MONOS glutamate, salt, and sesame oil.
1: Beat the eggs into a bowl and stir well with a pinch of salt. Put a little oil in the wok, heat the oil, pour the egg liquid into the pan, turn the wok, let the egg liquid spread out in the frying pan, spread out into an egg skin like a pancake, spread it out, peel it off, fry the other side slightly, take out the 5 cm long silk and set aside.
2: Cut the vermicelli that has been soaked in boiling water into 10 cm long pieces and put them in a large bowl to set aside; put the water hair sea rice into the bowl containing the vermicelli.
3: Pick and wash the spinach, cut into 5 cm long pieces, blanch slightly in boiling water, remove it and cool it with cold boiling water, then squeeze out the water and put it in a bowl of vermicelli and set aside.
4: Put vinegar, salt, monosodium glutamate, sesame oil, minced garlic and egg skin into a bowl in turn, mix well and then plate.
Dawnrain: When making egg skins, pay special attention to the size of the fire and spread out the egg liquid as much as possible; the amount of water vermicelli refers to the boiling water after the hair is soaked.
Three fresh bitter melon soups
* 100 g shiitake mushrooms
*100 g winter shoots
*Fresh soup 1000 g
1: Remove the bitter melon from the melon, remove the gourd, cut into thick slices, cut the winter shoots into thin slices, remove the mushrooms, and cut into thin slices.
2: Add water to the pot, bring to a boil, take the bitter melon slices and drain.
3: Wash the soup pot and put it on the high heat, put the oil to 70% heat, put the bitter melon and stir-fry, pour in the fresh soup, boil the winter shoot slices, shiitake mushroom slices, cook until cooked soft, add salt to taste.
Dawnrain: Fresh soup can be replaced by chicken broth cubes, etc.; bitter melon must be drained after cooking; foam should be skimmed.
Casserole tofu
* 300 g of tender tofu
*15 g shiitake mushrooms
* Cooked winter shoots 20 g
* 500 g of water
*A pinch of minced ginger and a little pepper
*Salt, sake, and MSG are each appropriate
*1 tablespoon sesame oil.
1, put the tofu into the steamer, steam into a honeycomb shape, take out, remove the hard skin, cut into 1 cm wide, 3 cm long strips, put into a casserole; wash the mushrooms, remove the roots, slice into slices and put them on the tofu; cut the winter shoots into slices and put them on the tofu, until enough water is added.
2: Put the casserole dish on medium heat, bring to a boil, glance at the floating, add salt, rice wine, pepper and ginger, switch to low heat and simmer for 15 minutes, add MONOS glutamate and sesame oil.
Dawnrain: Add a little salt to the pot of boiling water, add fresh winter shoots, cook for 15 minutes, and then make the mature winter shoots; replace the water with chicken broth, it will be fresher, or add a little chicken powder to the water.
Casserole roast beef
*Beef 600 g
*Two tablespoons of oil
*Two green onions
* Three slices of ginger
*10 garlic cloves
*Large ingredients 2 capsules
*1 tablespoon of sake
*1/2 tablespoon of sugar
*1 tablespoon of spicy tempeh sauce
*3 tablespoons light soy sauce
*1 tablespoon of dark soy sauce
*2 tablets of cinnamon
* Water to taste.
1: Cut the beef into pieces, put it in boiling water and cook for 5 minutes, take it out and wash it and set aside; cut the green onion into sections and the garlic cloves into coarse grains.
2: Heat the oil, sauté chives, ginger, garlic and beef, then add the spicy tempeh sauce and stir-fry well.
3. Then, pour it into a casserole dish and add ingredients, sake, soy sauce, soy sauce, soy sauce, cinnamon, sugar and water. Cook for about two hours on low heat, until the beef is cooked and the soup is dry.
Dawnrain: Beef brisket or beef brisket (beef brisket is better cooked than beef tendons); you can put more garlic; because of the long cooking time, please pay attention to adding boiling water as appropriate, the first time you can add more; soy sauce and soy sauce can be replaced by salt as appropriate; spicy tempeh sauce can be replaced with watercress sauce.
Burn the mushroom
*Mushroom 300 g
*2 cooked proteins
*Salt, chicken powder, water starch, sesame oil each appropriate amount.
1: Remove the mushrooms from the sand and wash them, drain them, cut them into large pieces, steam them thoroughly and set aside.
2, wok on the high heat, put the cooked lard on the heat, to the entrance mushroom and steamed mushroom soup, add bamboo shoot slices, with chicken powder and salt to adjust the taste of boiling, add protein, water starch to outline, stir-fry well and then drizzle sesame oil.
Dawnrain: This dish is light in color, tender and refreshing. To remove the earthy smell of mushrooms, you can soak them for 40 minutes and rinse them by soaking them in taomi water (hot water) with a little salt.
Roast the duck
*1 duck
*Soy sauce, rice wine, sesame oil, sugar, ginger slices, green onion portions.
1: Wash the duck, remove the internal organs, drain the water, chop into appropriate sizes quickly; wash the potatoes, cut into pieces and set aside.
2: Put the potatoes in 60% hot oil, fry until the surface is pale yellow, remove the drain and set aside.
3: Heat the wok, put in sesame oil, simmer the duck quickly, add ginger slices, green onions, rice wine, soy sauce, sugar, add the right amount of water, boil, skim off the foam, move to a low heat and simmer until cooked, add potatoes, use high heat to thicken the soup, start the pot.
Dawnrain: Stir-fry the duck pieces in sesame oil to remove the fishy taste and make the duck more delicious; potatoes are fried, the color is yellow, do not get off the pan too early, so as not to burn up. This method can also be used to roast tender chicken.
Grilled pieces of fish
*Mid-segment of bluefish (or other fish).
*Rice wine, soy sauce, sugar, green onion, ginger each appropriate amount.
1: Wash the middle section of the fish, cut it along the back of the ridge, chop it into large pieces, wash and drain the water and set aside.
2, the wok on the heat, under the oil (preferably lard) to 70% hot, under the onion ginger fried incense, put in the fish pieces, add Shao wine, sugar, soy sauce and a little water, cover and boil, switch to low heat to simmer thoroughly, and then use the high heat to collect the thick juice, pick off the green onion and ginger, pour in the lard to start the pot.
Dawnrain: Grilled fish should be made in one go; simmering time on a low fire should not be too long, otherwise the meat will grow old; use water without clear soup or chicken powder to maintain the original flavor; the soup is thickened over high heat without starch, so that the soup is naturally viscous as well.
Burn peas
* 400 g of tender peas
*Side dish (see experience part for details) 50 g
*20 g minced shallots
*Salt and chicken powder to taste.
1: Wash and drain the pea rice; cut the side dishes into pea-sized cubes.
2, the pot on the heat, under the oil to burn until the smoke, put in the chopped green onion to simmer the aroma, and then put in the peas sautéed, when it is turquoise, sauté the side dishes for a while, let go of the water to flood the peas, add salt, chicken powder, cover the pot lid and simmer until the pea wrinkles the skin, the soup is slightly collected, with a small amount of water starch to outline the leaves.
Dawnrain: You can use bacon, ham, sausage, ham sausage, sea rice and all other foods that you think you can cook with peas as a side dish; if your dish is used for wine, you can dry up some at the end of the juice, without putting water starch, with bacon sausage is very fragrant; if you use it for rice, you need to have soup, bibimbap with this dish tastes excellent.
Burn pig blood
* 500 g of pig blood
* Watercress sauce (minced) 50 g
*20 g chopped green onion
*10 g minced ginger, 10 g minced garlic
*Soy sauce, chicken powder, salt, water starch, pepper noodles to taste.
1: Boil the pig's blood in a pot of boiling water, rinse with cool water and cut into small cubes.
2, the wok on the medium heat, put the oil to 60% heat, under the watercress sauce, part of the green onion, ginger, garlic stir-fried out of the aroma, when the oil is fried into red, add 1 cup of water, put chicken powder, soy sauce, add pig blood, adjust the taste, slightly burn, with water starch to hook, under the remaining green onions stir-fried evenly, into a bowl, sprinkle with pepper noodles.
Dawnrain: Supermarkets in Beijing have chicken blood packaged like boxes of tofu for sale, which is used to make this dish simple and convenient, appetizing and cooking; those who are afraid of numbness put less peppercorns.
Raw sautéed rape hearts
* 500 g of small rapeseed
* 50 g winter shoots
*1 teaspoon chicken broth mix
*Salt, ginger minced, and rice wine to taste
*1 teaspoon of water starch.
1: Remove the small rapeseed from the old leaves to leave the heart of the vegetables, wash; put a little salt in the pot of boiling water, cook the winter shoots for 15 minutes, fish out and let it cool, slice and set aside.
2, the wok on the high heat, put 3 tablespoons of oil, heat, put in the rape heart sautéed, then add salt, a small half cup of water, chicken powder, ginger, rice wine and winter shoot slices, quickly stir-fry, when the heart has just become soft and emerald green, with water starch hook, immediately out of the pot.
Dawnrain: Rapeseed should be tender; it should be fast and fast, and it should maintain its color and taste.
Ten dishes of stir-fried beef
*Beef 150 g
*Mung bean sprouts 300 g
* 100 g leeks
*Ginger shredded 20 g
*Light soy sauce, sugar, starch, rice wine, sesame oil, pepper, oyster sauce to taste.
1: Wash the beef, cut it horizontally into strips or slices, add soy sauce, sugar, water starch and oil to marinate; wash and cut the leeks; wash the mung bean sprouts, drip dry water and set aside.
2: Mix with oyster sauce, pepper, starch, sugar, soy sauce and 3 tablespoons of water to form a sauce.
3: Put a small amount of oil in the wok, fry the bean sprouts softly, add a small amount of water, stir-fry and put it in a colander to drain the water.
4: Heat the oil in a wok, sauté the ginger shreds, sauté the beef until it is cooked, cook a small amount of shao wine, add bean sprouts, leeks and stir-fry, hook into the sauce.
Dawnrain: If the beef is too old, you can marinate it with soda, then wash and dry it, and then marinate it with seasonings. It is said that in the past, when guests were invited to dinner, there were not enough dishes, so they used leeks to fill the number and take the sound of "nine dishes". Nine dishes plus bean sprouts, one dish, is ten dishes. :)
Stir-fried chicken in the dish
* 300 g chicken thighs
*200 g of seasonal vegetables
* A few slices of ginger
*Minced shallots to taste
*Rice wine, soy sauce, starch, sugar, salt, chicken powder, pepper, sesame oil each appropriate amount.
1: Wash the chicken thighs, drain the water, mix well with salt, soy sauce, starch and ginger slices for half an hour, and mix chicken powder, salt, sugar, starch, pepper and starch with a small amount of water to mix into the sauce.
2: Remove the ginger slices from the mixed chicken thighs, blanch them in boiling water, remove and drain. In a wok with an appropriate amount of oil, put the blanched chicken thighs in the pot and sauté for a while, until the water on the surface is basically drained, drain and set aside.
3: Put oil in a wok, stir-fry fresh vegetables slightly, cook into the rice wine, add salt and sugar to taste good, put it out and set aside.
4: Heat the frying pan with oil, sauté chives and ginger, sauté the chicken thighs in the field a few times, cook into the rice wine, hook the sauce and stir-fry evenly, stir-fry the vegetables well.
Dawnrain: Fresh bullfrogs, the taste is fresher; the chicken is first blanched in water, and then oiled, which can prevent the meat from being fried, and can also remove the excess water in it, which is conducive to flavor.
Persimmon balls
*Persimmons, sugar, starch.
1: Blanch the persimmons in boiling water, peel them, put them in a container and crush them with a spoon, add the right amount of starch and sugar, and knead them into pills.
2: Slow fry the balls in warm oil and let them burn slightly before coming out of the pan.
3, dipped in applesauce or apricot sauce to eat, more delicious.
Lu: Characterized by tenderness on the outside and tender on the inside, sweet and delicious. I think dipping in apricot sauce is more delicious.
Double melon kefir
* Watermelon 80 g
*Cantaloupe 80 g
*Yogurt 120ml
*Half a teaspoon of honey.
1. Peel and seed the watermelon and cantaloupe, and squeeze out the juice from the juicer together.
2. Mix the above juice with yogurt, honey and ice cubes.
Double Red Beef Stew (Monthly Exhibition)
* Cattle (monthly exhibition) 250 g
*8 red dates
* 1 carrot
*Shaoxing rice wine 1 tablespoon, salt, green onion, ginger, soup to taste.
1: Wash the cattle (moon show) and cut into appropriate pieces; peel and cut the carrots into cubes and set aside.
2: Boil the water in a pot, put the green onion and ginger slices, cook the beef (moon exhibition) for about 10 minutes, fish out the cattle (moon exhibition), wash with water and set aside.
3: Bring the soup to a boil, pour in the beef (moon show), red dates, carrots, add shao wine, and stew until the beef (moon show) is cooked.
Dawnrain: Beef (Moon Exhibition) refers to beef with tendons, this dish is Cantonese style, the soup taste is sweet, salty and fresh. It is easy to make, just stew the beef (monthly exhibition) (about 2 hours).
Fruit salad
* 1 apple
* 1 duck pear
*Orange 8 petals
* 2 litchi
* Pineapple 8 pieces
*2 cherries
*1 tablespoon of sugar
*1 tablespoon of brandy
*1 teaspoon each of crushed almonds, minced celery and whipped cream.
1: Wash and peel the apples and pears, dig the cores and cut them into thick slices; cut the oranges in half; cut the lychees into small pieces; cut the pineapple into thick slices.
2: Put the above ingredients together with celery in a porcelain dish, add sugar and brandy and mix well, sprinkle with crushed almonds, squeeze on cream flowers, and garnish with cherries.
Dawnrain: You can choose raw materials according to the actual situation, except for the main ingredients, which can generally be replaced by cans.
Fry small steamed buns in water
*Vegetable oil, edible alkali noodles to taste.
1: Put the flour in a pot, add the fertilizer and 250g of warm water, a little salt and ferment. Set to 70%, knead the alkali and set aside for a while.
2: Roll the dough into a round strip, roll it into about 20 small dough, and knead it into a steamed bun.
3: Heat a frying pan over high heat, drizzle with a little vegetable oil and put in the steamed buns one by one.
4: Turn the pan on the stove non-stop, after the steamed buns are fried, pour half a bowl of cold water into the pot, cover the pot and simmer for about 10 minutes. When the pot squeaks and the aroma wafts out, press the bun with your fingers and feel elastic to get out of the pan.
Boiled beef
*Tender beef 200 g
* 100 g of garlic
* Cabbage hearts 150 g
* Watercress sauce 30 g
*1 tablespoon of cooking wine
*1 tablespoon of ground peppercorns, 2 tablespoons of paprika, 1 teaspoon of peppercorns
*Dried chili peppers
*A few capsules of garlic
*Pepper, salt, water starch, chicken powder to taste.
1: Cut the beef into thin slices and mix well with soy sauce, cooking wine and water starch.
2: Wash and cut the garlic, celery and cabbage into about 5 cm pieces or pieces; peel the garlic and slice it.
3: Heat the wok, heat the oil, put the peppercorns and dried peppercorns and fry them brown-red, and fish out the peppercorns and peppers (don't paste).
4: Sauté the garlic and celery, remove and set aside.
5: Heat the oil in the wok, sauté the red watercress sauce, add the soup (you can add chicken powder with boiling water) to boil, pour in garlic and celery, add soy sauce, pepper, cooking wine, ginger slices, garlic slices and bring to a boil, add cabbage and bring to a boil, fish out and put it in a bowl to set aside.
6: Bring the remaining blanching in the pot to a boil, remove the beef slices, gently spread them with chopsticks, turn to low heat after opening, cook until the beef slices are just cooked, pick them up and put them on the cabbage.
7: Put the paprika and pepper powder in a small bowl; wash the wok, put the oil to heat, and pour the hot oil on the pepper and pepper powder.
8: Pour chili pepper and pepper oil on the beef while hot and serve.
Dawnrain: It's hard to make this dish. The key is that the quality of chili powder and pepper powder is good, and the accessories such as watercress sauce must be complete. When mixing beef slices, the starch should be appropriate, too little, the beef is too old, too much, the hot will become a paste; when cooking beef slices, the soup is opened, immediately switch to a small heat, otherwise, if the fire is too small, the soup will become a paste, the fire is too big, the beef slices are too old; when pouring peppercorn powder with hot oil, the oil temperature should not be too high. This method has been modified to make authentic Sichuan cuisine more convenient for families. In the authentic method, step 3 is to fish out the peppercorns and chop the peppercorns into small pieces, which is too troublesome; the 7th step is to sprinkle the peppercorns and paprika powder on the beef and pour the oil in. Because this method does not use the peppercorns from Step 3, fry the peppercorns and pour them on the beef, otherwise the aroma will not come out. Celery, garlic, and cabbage in this dish can be switched to other vegetables according to the specific situation. However, in any case, dishes that are not easy to cook should be fried first like celery, and easy-to-cook dishes such as cabbage and lettuce leaves should be put back and fished out immediately after cooking, otherwise there is no fragrance. A nonsense: change the dosage of peppercorns and peppers according to your own taste, don't be too spicy to eat!
Loofah stir-fried meat slices
* Loofah 300 g
*3 red peppers
*Pork 150 g
*Ginger shredded 10 g
*A pinch of salt, chicken powder, and pepper
*Half egg white.
1: Cut the pork into slices, mix well with salt, water starch and egg white; cut the loofah obliquely into thick slices; remove the red pepper from the stem, remove the seeds, wash and cut into small pieces.
2: Put 1 tbsp oil in a wok, heat and sauté the red pepper cubes, remove and set aside.
3: Add 2 tablespoons of oil to the wok, fry the pork slices until they change color, remove them and set aside; add ginger shreds, loofah slices, add salt, monosodium glutamate, pepper and 1 tablespoon of water and stir-fry slightly, pour in the sautéed red pepper blocks, stir-fry well, and then use a little water starch to contour, out of the pot.
Dawnrain: This dish is colorful and appetizing. Loofah stir-fried meat slices (2)
Loofah roasted edamame
*Loofah 500 g
*200 g of edamame rice
*Green onion, minced ginger, salt, chicken powder to taste
*A little water starch.
1: Scrape off the skin of the loofah, cut off both ends, cut the loofah into large diamond-shaped pieces, wash the edamame, cook slightly in a pot of boiling water, skim off the tender skin on the edamame, drain and set aside.
2: Heat the wok, put the oil to 60% heat, add the green onion and ginger to fry the aroma, then add the edamame beans and sauté until green, add a small half cup of water, add chicken powder, medium heat for about 10 minutes, until the edamame is cooked and rotten, put it out and set aside.
3, the wok is then on the heat, the oil is 70% hot, put in the loofah and stir-fry until it is soft, pour in the edamame, add the appropriate amount of chicken powder, cook for about 2 minutes, after the loofah is flavored, add water starch to hook the mustard, out of the pot.
Dawnrain: Edamame should be cooked over medium heat until cooked, and when burned with loofah, it should be served quickly to keep the color green and fragrant; if there is a cooked ham, it can be cut into small pieces and sprinkled on the plate to attract the appetite.
Loofah shrimp rice egg soup
*Loofah 250 g
*50 g of dried shrimp
*2 eggs
* 1 chicken broth cube
*Green onion and salt to taste.
1: Scrape off the skin of the loofah and cut into diamond-shaped pieces; beat the eggs with salt; soak the dried shrimp in warm water to soften.
2: Heat the oil in a wok, pour in the egg liquid, spread into two golden egg cakes, cut into small pieces with a spatula, shovel out and set aside.
3, put oil in the pot and then heat, fry the green onion, put in the loofah and fry softly, add the appropriate amount of boiling water, chicken essence soup pieces, shrimp and rice boiling, cook for about 5 minutes, cook the eggs for another 3 minutes, then the soup becomes white, adjust the saltiness and light to get out of the pot.
Dawnrain: The key to this soup is that the fried egg must be fried golden on both sides to make it fragrant; see Tips for scrambled eggs.
Stir-fried shredded pork with beans
*Pork tenderloin 400 g
*300 g of seasonal beans
*15 g shredded shallots
*Salt, sugar, MSG to taste
*A little starch.
1: Cut the pork into strips, add soy sauce, starch and green onion and mix well to taste; cut the beans diagonally into segments, blanch them in boiling water with a little salt, drain and set aside.
2: In a frying pan, put three tablespoons of oil in the pan, after the oil is hot, stir-fry the beans slightly and then put them up.
3: Use the remaining oil in the pot to fry the shredded meat until it has just changed color, add the beans and stir-fry, and finally season with salt, sugar and MONOSG.
Dawnrain: Cut the beans into diagonal segments or strips into salted boiling water to blanch it to avoid it from being fried with meat for too long, and the salt can also penetrate into the beans, so the salt in the boiling water should not be too much salt.
Vegetarian sautéed cowpeas
*Cowpea 250 g
1: Wash the cowpea and cut into about 3 cm segments and set aside.
2: Heat a wok over high heat, add oil and heat it up, add cowpea and stir-fry until cooked.
3: Then pour in soy sauce, vinegar and salt, after opening the pot, switch to low heat, and constantly use a spatula to turn the cowpea, until the cowpea is cooked through, sprinkle sugar and monosodium glutamate, stir-fry evenly.
Dawnrain: When stir-frying cowpeas, you can put the right amount of water.
Vegetarian stir-fried white silk
*Tender white 500 g
*3 pickled red peppers
*Green onion, salt, pepper, starch, chicken powder to taste.
1: Peel off the skin, cut off the heel, cut into strips, soak the red pepper and seeds, cut into small pieces, mix the chicken powder, pepper, starch and appropriate amount of water into a sauce.
2: Heat the wok, put the oil to 50% heat, put in the white silk and fry it, stir-fry it with salt, then put the soaked red pepper, stir-fry well, add the sauce, and stir-fry well.
Dawnrain: You can also add shredded meat, that is, stir-fried in meat. Referring to this method, you can stir-fry lettuce, vegetable heads, etc.
Vegetarian roasted tofu
*400 g of tender tofu
* Winter shoot slices 50 g
* 5 shiitake mushrooms
*Green onion, ginger and minced garlic
* Watercress sauce 50 g
*Tempeh 30 g
*Soy sauce, water starch, chicken powder to taste.
1: Cut the tofu into appropriate size pieces, put it in boiling water, add the right amount of salt and cook until cooked thoroughly; shiitake mushrooms and winter shoot slices are finely chopped; and the watercress sauce is finely chopped.
2: Heat the oil in a wok, sauté the bean paste and tempeh until fragrant, add green onion, ginger and minced garlic and stir-fry until fragrant, add the appropriate amount of water, put chicken powder, cook the mushrooms and winter shoots, add soy sauce to make it salty, and use water starch to outline the sauce.
3: Stack the cooked tofu on the plate and pour the cooked juice on top.
Dawnrain: After putting the tofu into a pot of boiling water, slowly cook it over low heat until it is cooked; the tofu should be hot before pouring the sauce, and the taste should be tender; different sauces such as fish sauce and eggplant sauce can be prepared according to your own taste; there is a japanese tofu in the supermarket, which tastes good.
Vegetarian bamboo shoot soup
*Fresh winter shoots 250 g
*Water hair fungus, coriander to taste
*Green onion, ginger slices, salt, MSG to taste
*Clear broth 750 g.
1: Remove the roots and skin of the winter shoots, cut into thin slices of 8 cm long and 1 cm wide, put them into boiling water and blanch them slightly, drain them and set aside; tear the fungus into appropriately sized slices; wash and chop the coriander and set aside.
2: Heat the wok on high heat, add the clear soup, add the shallots, ginger slices, salt, monosodium glutamate, and then add the winter shoot slices, wood ear slices, boil, skim off the foam, sprinkle with coriander.
Dawnrain: If there is no clear soup, it is better to use water, such as adding an appropriate amount of chicken powder; it is also ok to use water to make winter shoots.
Corn cauliflower soup
* Fresh cauliflower 400 g
* Canned corn kernels 100 g
*1 teaspoon of water starch
1, wash the cauliflower, break into small flowers, put it in a pot of boiling water and blanch it thoroughly, fish out and drain it with cool water and set aside.
2: Put the wok on the fire, add 1 tablespoon of oil, cook until it is 60% hot, sauté the cauliflower, add salt, corn kernels, chicken powder and an appropriate amount of water, boil and then hook the juice with water starch, drizzle with sesame oil, and serve.
Dawnrain: The amount of salt and water used is added according to your actual needs.
Sauerkraut root slices
*400 g of tender lotus root
*Sauerkraut 150 g
*Salt and chicken powder to taste
*Finely chopped green onion and minced ginger.
1: Peel and wash the lotus root, cut into slices, cut the sauerkraut into small pieces and set aside.
2: Put the wok on high heat, pour 5 tablespoons of oil to heat, sauté minced chives, minced ginger, pour in the minced sauerkraut, fry for 3 minutes, stir-fry with lotus slices, add chicken powder, salt and a little water and stir-fry evenly, after the lotus slices are cooked, you can get out of the pot.
Richard: This dish was conceived when I ate sauerkraut fish, and the sauerkraut in the sauerkraut fish base was used to fry lotus chips, usually a bag of 300 grams, half of which was enough; because sauerkraut is very oily, it is necessary to add more oil when frying.
Sauerkraut duck
*Half a duck is about 750 grams
*250 g of pickled radish
*Green onion, ginger slices, rice wine, salt, pepper, peppercorns and peppercorns.
1: Wash the duck, cut into pieces appropriately, put them in a pot of boiling water and blanch them, wash the blood foam; wash the radish and cut the pieces appropriately.
2, wok on high heat, visit friends after heating, stir-fry chives ginger, radish, add fresh soup, put duck pieces, rice wine, peppercorns, boil with high heat, change to medium-low heat, keep the soup noodles slightly boiling, stew for about an hour and a half.
3: After the duck is stewed, pick out the onion and ginger without using it, add salt and salty. If made in a microwave oven, after putting the soup, turn into the microwave container, first use high heat for 10 minutes, then use medium heat for 50 minutes.
Dawnrain: This dish is made from the native duck, the soup is clear and delicious, salty and sour, and the duck meat is soft and sticky. Small families make kimchi, often because they are too late to eat and soak too sour, using this sour radish to make this dish, better than fresh pickled radish taste better.
Stir-fried eel slices with sour ginger
*Eel 400 g
*Sour ginger 60 g
*6 sour head
*2 red peppers
*1 tablespoon minced garlic
*Pepper, salt, starch, vinegar, sesame oil, sugar, soy sauce to taste.
1: Wash and slice the sour ginger and sour pepper head, mix well with an appropriate amount of sugar and marinate for half an hour to reduce some of the sourness; red pepper is sliced appropriately.
2, when buying eel, please ask the seller to help process the bone; rub and wash the eel fillets, put them in a pot of boiling water and blanch them, wash and dry the water, cut into about 1-2 cm slices, add salt, starch and pepper and marinate for 10 minutes.
3: Combine vinegar, sesame oil, pepper, starch, sugar, salt, soy sauce and a little water to form a sauce; the eel slices are cooked in oil
4: Heat the oil in the pot, sauté the red pepper, sour ginger, sour head, add eel slices, cook into the rice wine, pour in the sauce, and put the juice into the pot.
Dawnrain: Eels must be bought fresh; blanching eels in water is to remove the fishy smell, not for too long; if the eels are larger, you need to draw a knife on the back; sour ginger and sour herbs are made with the kind of canned pickles sold in supermarkets.
Spicy and sour egg flower soup
* 50 g of tender tofu
* Water hair fungus 50 g
*2 tablespoons of ground pepper
*Vinegar 2 tablespoons
* Sesame oil
*Salt, MONOS, and green onion
*2 tablespoons of water starch.
1: Beat the eggs in a bowl and stir well; pluck and tear the fungus into small pieces or cut into strips; cut the tofu into small pieces or thin strips and set aside.
2, the wok on high heat, under the oil 1 tablespoon, with a small amount of green onion pot, pour in about 700 grams of water, the tofu, fungus, salt, pepper, vinegar, monosodium glutamate and soy sauce under the pot boiling, hook into the water starch mix well, the egg liquid evenly poured into the pot, when the egg flowers just floated, light sesame oil, sprinkle green onions, out of the pot is ready.
Dawnrain: I personally think that the main point of the sour and spicy soup is a lot of pepper and vinegar, and the other main ingredients are not only eggs, tofu, and fungus, but also squid fillets and shredded meat according to each person's taste. This dish can also not be simmered first, directly add water, there is a clear soup is better; chicken powder can be used instead of MONOS glutamate; the use of a wok is convenient for stir-frying, to avoid uneven condensation after hooking into the water starch, stick to the bottom of the pan; when the egg liquid is even, cooked for too long the egg flowers are not tender.
Shredded sour and spicy radish
*400 g of white radish
*3 teaspoons of sugar
* Ginger small half piece
*
*1 handful of coriander
*1 green garlic
*Sesame oil, chili oil, salt to taste.
1: Wash the radish, peel it, cut it into strips, mix the radish shreds with a little salt, marinate for about 5 minutes, squeeze the water dry and set aside.
2: Cut the garlic into strips, peel and wash the ginger and cut into thin strips, and cut the parsley into short sections.
3: Mix the radish shreds, ginger shreds, garlic shreds and coriander well, add soy sauce, vinegar, sugar, chili oil and sesame oil and mix well.
Dawnrain: Don't pickle radish for too long; coriander, garlic, etc. should be mixed well before mixing in condiments; and it should be eaten as soon as possible after cooking.