Soon for the New Year, today I recommend 28 meat dishes and 28 vegetarian dishes to you, which may be different from local customs, and everyone takes what they need and hopes to help everyone
28 meat dishes
1. Plum vegetables buckle meat
ingredient:
Pork belly, plum vegetables, ginger slices, chives, star anise, dried chili peppers, salt, dark soy sauce, honey, five-spice powder, soy sauce, cooking wine
method:
1、 Wash the plum vegetables and soak them in water overnight (if you do it at night, start soaking in the morning)
2: Wash and soak the pork belly for half an hour, blanch the water, mix the soy sauce and honey 1:2, brush on the meat with a brush, and marinate for 10 minutes. Remove the controlled water and fry in a pan of hot oil until golden brown on both sides
3: Sauté chives, ginger, star anise and dried chili peppers in the remaining oil, pour in the plum vegetables, add salt, five-spice powder, soy sauce and cooking wine, stir-fry evenly and over low heat to dry the juice and set aside.
4, cut the pork belly into slices, place it in a bowl, spread it on top with plum vegetables, and steam it together in a pot for 2 hours (if there is a pressure cooker, it will save time)
5, filter out the soup and set aside, put the plum vegetables upside down on the plate, the remaining soup juice is hooked, put some MSG to enhance the taste and pour it on the meat.
2. Braised pork trotters with curd milk
Pig's trotters, curd milk, oil, salt, curd milk, rock sugar, ginger, green onion, star anise, soy sauce, dark soy sauce, cooking wine, chicken essence
1: Blanch the pig's trotters, rinse them clean and control the dry water, crush the tofu milk, and mix it with curd milk, soy sauce, soy sauce and cooking wine to form a juice.
2: In a pan of hot oil, add pork trotters and fry until slightly yellow, add 3 slices of ginger, star anise, sauté to bring out the aroma, pour in the mixed juice and stir-fry evenly
3, after boiling the pot, put in rock sugar and green onion knots, add water that has not passed the pig's trotters, bring to a boil on high heat, simmer for 60 minutes, and finally collect the juice on high heat, put some chicken essence to get out of the pot.
3. Boiled meat slices
Pork, red pepper, green onion, bean paste, minced garlic, cabbage, salt, monosodium glutamate, soybean oil, large ingredients
1: Wash and cut the pork into slices and wash the cabbage leaves
2: Sauté the red pepper in a hot oil pot, add water, sliced meat, large ingredients and bean paste, cook for about 8 minutes, add cabbage and cook for another 5 minutes
3: Finally, add salt, MONOS glutamate, sprinkle green onion and minced garlic to get out of the pot.
4. Large plate of chicken
Chicken, green chili peppers, potatoes, red peppers, oil, sugar, soy sauce, cooking wine, peppercorns, ginger slices, green onions, garlic, dried chili peppers, Pixian watercress
1: Peel and wash and cut potatoes into pieces, wash and cut green and red peppers with hob pieces, wash and cut chicken into pieces, and marinate chicken with shallots, ginger slices and cooking wine to remove fishy taste.
2: Sauté the garlic, dried chili peppers, peppercorns, ginger slices and green onion in a hot oil pan, add the bean paste and stir-fry the red oil, then pour in the chicken and stir-fry
3: Add soy sauce, soy sauce, sugar, salt, after the chicken is fried and colored, add potatoes and fry, pour boiling water, no chicken and potatoes, simmer over medium heat to collect the juice
4: When the soup is almost finished, pour in the green and red peppers and fry them, cook the noodles in another pot, and put them in the dish after cooking.
5. Mapo tofu
Tofu, pork, oil, soy sauce, sugar, Pixian bean paste, tempeh sauce, salt, water starch, green onion, pepper powder, ginger
1: Wash and chop the pork, cut the tofu into pieces and soak in light salt water for 10 minutes, fish out the dried water, chop the green onion and ginger, and chop the pixian bean paste.
2, in the hot oil pot to fry chives and ginger, pour in the minced meat and stir-fry to change color, add Pixian bean paste and tempeh, stir-fry the aroma after adding tofu, water, soy sauce, sugar, five minutes later add pepper powder, thin mustard, the soup is thick and you can turn off the heat out of the pot.
6. Beer duck
Duck, beer, green onion, ginger, garlic, dried chili, cinnamon, star anise, salt, soy sauce, soy sauce, chicken essence, rock sugar
1: Clean up the duck and cut into pieces, blanch it with hot water to remove the blood
2: Add the duck pieces in a hot oil pan, sauté until slightly brown, add green onion, ginger, garlic, star anise and cinnamon and sauté until fragrant
3, pour in the soy sauce, soy sauce, call out the basic color, put in beer, water, submerge the ingredients on it, add rock sugar, boil on high heat and simmer for 40 minutes, and finally collect the juice on high heat, and the soup will be wrapped in duck meat.
7: Beef brisket stew with tomatoes
Beef brisket, tomatoes, oil, salt, cinnamon, large ingredients, cooking wine, soy sauce
1, beef brisket washed and soaked in water for 1 hour, fully remove the blood water, tomatoes washed and then used a knife to gently draw a cross knife on it, put it in hot water to peel, cut into pieces, beef brisket soaked and cut into large pieces
2, in the hot oil pot to fry chives ginger garlic, put in the large ingredients, pepper, cinnamon stir-fry out of the aroma, add tomatoes and stir-fry well, add water, water after boiling to remove foam, add soy sauce, cooking wine, salt stir evenly, turn off the heat, cover and simmer for 30 minutes after you can eat.
8. Dongpo meat
Pork belly, green onion, ginger, rice wine, soy sauce, dark soy sauce, rock sugar
1: Wash the pork belly, put it in a pot of cold water, bring it to a boil, remove it and put it on a plate
2: Put the green onion and ginger slices into the casserole first, then add pork belly, rice wine, soy sauce, soy sauce, add rock sugar after boiling on high heat, wait for the rock sugar to melt completely, reduce the heat and simmer for 90 minutes
3: Finally, put the pork belly and stew soup in a bowl, put it in the steamer, and steam it for about 30 minutes.
9. Slip meat segment
200g pork hind leg, 2 green peppers, 2 sliced garlic cloves, a pinch of green onion, a pinch of salt, 1 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp vinegar, a little white pepper, a little water starch, 1 egg
1: Peel and cut the pork into 3-4 cm long and 1.5 cm wide strips, and marinate well with eggs, white pepper, salt, water starch and cooking wine for 10 minutes.
2, when the oil temperature is low, the oil temperature is low, and the meat section is fried at low temperature, and the oil temperature rises to 80% heat for re-frying, and fried until both sides are golden brown.
3. 2 tablespoons of raw oil, 1 tablespoon of vinegar, a little salt, a little white pepper, add water starch and half a bowl of water.
4: Stir-fry the chopped chives and garlic in a little oil, add the green pepper and stir-fry a few times.
5: Stir-fry the sauce until thick, then add the fried meat and stir-fry.
10: Braised prawns in oil
500g of shrimp, 150g of river prawns, 3g of salt, 10g of soy sauce, 3g of vinegar, 1/2 green onion, 1 piece of ginger, 30g of rice wine, 30g of sugar, 3g of white pepper, 2 pairs of vegetable oil
1, the prawns first washed with water several times, and then went to the feet, with scissors reverse to the head to cut the shrimp gun, the shrimp head also opened a small opening at the same time. Use a small clip to take out the sandbag in the shrimp head from the small mouth, and finally use scissors to cut the back of the shrimp, pick out the shrimp glands, put them on the plate to dry the surface moisture, and cut the green onion and ginger into thin strips for later.
2: Pour about two or two vegetable oils into the pot, heat 70% of the small river shrimp into it, turn to medium-low heat and slowly fry for 10 minutes, wait for the shrimp ghee to be red when the oil is put out separately for later.
3, fried crispy shrimp put oil paper or napkin paper to absorb oil, put a little salt to mix it can be used as a snack, pour the shrimp oil in the pot, burn until about 70% heat, turn to medium heat and sauté ginger for five seconds.
4: Then fry the prawns on both sides to turn red, and fry the green onions together on high heat for about 15 seconds to produce the aroma. Add rice wine, soy sauce and stir-fry to create the aroma, then add some hot water, add sugar, salt and pepper and stir-fry well, drop a few drops of vinegar to freshen the fishy.
5: Cover over medium heat and simmer for two minutes, then collect the juice on high heat.
11. Sweet and sour pork ribs
500g of ribs, 1 chives, 1 piece of ginger, 2 cloves of garlic, starch to taste, 50g of cooking oil, 1/2 tbsp soy sauce, 1 tbsp balsamic vinegar, 1/2 tsp salt, 1 tbsp sugar, 1/2 tsp monosodium glutamate
1: Wash and chop the ribs into small pieces, wash and slice the sweet and sour pork ribs with ginger and garlic.
2: Wash and chop the chives, put oil in the pan, burn until 50% hot, fry the ribs until the surface is brown and drain the oil.
3: Leave the bottom oil in the pot, add salt, soy sauce, monosodium glutamate, ginger slices, garlic slices, stir-fry with the ribs, pour in the warm water that has not been over the rib noodles, bring to a boil on high heat, reduce the heat and simmer for 30 minutes.
4: When the ribs are soft, add sugar, vinegar, chopped chives, hook with water starch, and collect the juice on high heat.
12. Steamed multi-treasure fish
Multi-treasure fish, water 150ml, ginger 20g, garlic 20g, green onion 20g, red pepper 20g, sugar 20g, balsamic vinegar 10g, peanut oil 10g, light soy sauce 10g, salt 5g, red pepper to taste
1, the fish handled by the fishmonger is rinsed with water, and the front and back sides are drawn several times to facilitate the fish into the taste.
2, the fish body smeared with salt, cooking wine, soy sauce, balsamic vinegar, and then pour off the excess seasoning, cover the plastic wrap into the microwave oven for 10 minutes, because it is just enough for the microwave oven's diagonal diameter, if it is the kind of microwave oven that needs to be turned, choose a smaller fish.
3, using the time of the fish in the microwave, prepare 150ml of water, 20g of ginger, 20g of garlic, 20g of green onion, 20g of red pepper, 20g of sugar, 10g of balsamic vinegar, 10g of peanut oil, 10g of soy sauce, 5g of salt and mix well.
4, 10 minutes after taking out the fish, put the prepared soup into the microwave on high heat for 3 minutes, and finally pour the boiling soup on the fish, a tender steamed multi-treasure fish is ready!
13. Sauerkraut fish
1 freshwater fish, 1 sachet of sauerkraut, 6 pickled peppercorns, 3 cloves of garlic, 1 small piece of ginger, 1 star anise, 1 handful of peppercorns, 10 dried chili peppers, 1 coriander, pickled fish ingredients: 1 egg white, 1 tablespoon starch, 1 tablespoon cooking wine, 1/2 tablespoon sugar, 1/2 teaspoon salt, 1/3 teaspoon white pepper
1, put the fish flat on the board, take a sharp fast knife flat from the tail of the fish sliced into the fish, paste the middle fish bone to slice the fish meat down, and then turn over the other side of the fish slice down; the sliced large piece of fish meat flat on the board, the knife and the board at a 45 degree angle under the knife, the fish meat cut into thin slices for later use.
2: Add the marinated fish ingredients to the cut fish, gently grasp it with your hands and marinate for 15 minutes.
3: Wash and cut the sauerkraut into small strips, garlic and ginger into slices, and cut the dried chili peppers into sections.
4: Pour a little more oil than the stir-fry into the pot and heat it to 70%, then add 1/2 of the peppercorns and dried peppers to the pot, and then add star anise, garlic, ginger and pickled peppers and cut sauerkraut to stir-fry together.
5: After the aroma of sauerkraut is stir-fried, add about 1 liter of water and then put in the fish head fish bone lid that was removed before, cover the pot and bring to a boil, then turn to simmer for 15 minutes until the soup becomes thick.
6: Gently pour down the fillets and blanch them, then turn off the heat and pour the cooked sauerkraut fish into a large bowl or casserole
7: Wash the pot, then pour in a little oil and burn until it is 70% hot, then add the other half of the peppercorns and dried peppers to stir-fry and pour on the cooked sauerkraut fish, preferably 2 coriander.
14: Sauce elbows
Pork knuckle 1000g, cinnamon 2.5g, fennel 6g, peppercorns 6g, ginger 4g, rice wine 5g, coarse salt 40g, sugar color 10g
1: Rinse the pork knuckle several times, and put the elbow into the pot with fennel, cinnamon, peppercorns, ginger, salt, rice wine and sugar. Heat the pork knuckle until the oil comes out; remove it and wash it again.
2, the pot broth skimmed foam, remove impurities, filter clean.
3: Add the pork knuckle again and bring to a boil over high heat. Switch to medium heat, cook for about 4 hours, then reduce the heat, simmer for about 1 hour, see if the soup in the pot is thick, take out and let cool.
4, sauce elbow can be changed to a knife after the plate, can also be served in its entirety.
15. Beef sauce
Beef tendon meat 1000g, tea leaves 2 teaspoons, 2 star anise, 5g cinnamon, 1 large dark soy sauce, spoon salt appropriate amount, sugar 1 large spoon, white wine appropriate amount, fragrant leaves appropriate amount, peppercorn appropriate amount, green onion 25g, ginger 25g
1: Soak the beef tendon meat in water for a few hours, and change the water several times until the water becomes clear and no blood oozes.
2. Put in spices such as star anise, tea leaves, cinnamon, fragrant leaves, and peppercorns, and seal them with thread. Add water to the pot, add half a small glass of white wine to the water, and put in the beef.
3: Bring to a boil until the beef turns white and reduce the volume to turn off the heat. The beef is then removed and rinsed with cool water for later.
4: Add the beef in the electric pot and add the sliced shallots and ginger. Pour in a large spoonful of white wine, and other seasonings, and finally put in the sewn package.
5: Add an appropriate amount of boiling water to the pot, cover the pot and press the valve, set the time (40 minutes), and then remove the slices after cooling.
16. Sweet and sour fish
500g of fish, 5g of green onion, 5g of sliced ginger, 5g of garlic, 6g of soy sauce, 6g of vinegar, 10g of cooking wine, 10g of sugar, 4g of salt, 2g of chicken essence, 40g of fresh soup
1: Divide the striped fish into about 5 cm segments and marinate slightly with salt.
2, use kitchen paper to absorb the water on the surface of the fish, and stick some flour.
3: Heat the oil in the pot, fry the fish segments underneath, and when the two sides are golden brown, drain the oil and set aside.
4: Leave the bottom oil in the pan, sauté the shallots, ginger slices and garlic, and add the fried fish.
5: Cook cooking wine, vinegar and soy sauce, add a little fresh soup, add sugar and chicken essence, stir-fry well after flavoring.
17: Steamed scallops with garlic vermicelli
Four garlic, a handful of vermicelli, a handful of green onion, a moderate amount of bell pepper, a little ginger, 500 grams of scallops, a suitable amount of salt, a suitable amount of soy sauce, an appropriate amount of oyster sauce, and an appropriate amount of monosodium glutamate
1: Cut open and wash the scallops, leaving only half of the shells. Then cut the shellfish, add water to the bowl, gently stir clockwise with chopsticks, and change the water twice to wash the sediment. Wash and marinate in salt, soy sauce and oyster sauce for half an hour.
2: Blanch the vermicelli with boiling water, cut into segments, and spread on the bottom of the shell.
3: Cut the garlic into cubes. Heat the oil in a pan, sauté until fragrant, turn off the heat, add the other half of the minced garlic and add salt, soy sauce, oyster sauce, monosodium glutamate, white pepper.
4: Spread the ground with vermicelli, put the marinated shellfish, add the garlic paste with the flavor, add the diced bell pepper, and plate.
5: Put water in the steamer, bring to a boil on high heat and put in the scallops on the plate, steam for 5 minutes on high heat and then come out of the pot. Then use a wok to clear the oil until it smokes, and pour over the scallops.
18: Stir-fried lamb with green onion
200 grams of lamb shank, 200 grams of shallots, 1 clove of garlic, a little peppercorn powder, 20 grams of rice wine, 50 grams of soy sauce, a little salt, a little vinegar, a little raw oil, 50 grams of sesame oil
1: De-ribbed leg meat and cut into large thin slices.
2: Cut the shallots into swirling knife pieces, stir-fry and turn into slices.
3: Mix shallots, raw oil (or lard), soy sauce, salt, wine, peppercorns, and leg of lamb slices in a bowl for a while.
4, with raw oil, sesame oil, garlic (crushed) pot, when the heat is high, pour in the marinated leg of lamb slices, shallots and other whole bowl of materials, use the Big Wu fire to quickly explode a few times, and then add a little sesame oil, vinegar can be started.
19. Salt and pepper ribs
500 grams of ribs, 1 egg, 1 red pepper and 1 green pepper, 1/4 onion, 1 green onion, 2 slices of ginger, starch, salt and sugar, soy sauce, cooking wine
1: Cut the ribs into sections, green and red peppers, and finely chop the onion.
2: Marinate the ribs with shallots, ginger, salt, sugar, soy sauce and cooking wine for one hour.
3: Stir the eggs and starch into a paste, wrap the ribs with egg paste, put in 50% hot oil to fry the puff pastry, and remove the filter dry oil.
4: Stir-fry the chili pepper, minced onion and salt with the right amount of pepper and salt, and then add the ribs and stir-fry evenly.
20: Mix rice pepper with tripe
raw material:
250g tripe, 5 or 6 millet peppers, shallots, ginger, garlic, chili oil, soy sauce, vinegar, monosodium glutamate, sugar, peanut crushed (that is, fried peanuts and rice peeled and crushed).
1: Put the tripe into a pot of boiling water, remove it slightly cool and cut it diagonally into thin slices.
2: Chop the millet pepper, chop the shallots, cut the ginger and garlic into rice grains.
3, cut tripe plate, the seasoning after the taste of the poured, the top sprinkled with green onion and peanut crushed, one side of the plate put millet pepper, eat according to their own degree of spiciness to choose how much to mix.
21. Shredded fish and meat
material:
Tenderloin, shredded green shoots, black fungus, starch, salt, sugar, minced garlic, green onion, soy sauce, vinegar
1. Cut the green shoots and fungus into strips, and put the tenderloin and garlic on the plate
2. After the minced meat is mixed with starch and cooking wine, marinate for 10 minutes
3. In a small bowl, pour starch, sugar, soy sauce, salt, vinegar and water into the fish sauce
4. Pour an appropriate amount of cooking oil into the pot, and when the oil is hot, add the bean paste and minced garlic and stir-fry to bring out the aroma
5. Put the minced meat, fungus and green shoots into the pot and sauté evenly
6. Pour the fish sauce into the pot, bring to a boil on high heat, stir-fry evenly and put on the plate
Tips:
1. The shredded meat must be sizing first so that the taste will be tender, and the reason for choosing to use tenderloin is that the tenderloin is spicy. Before cutting the meat, you can put it in the refrigerator and freeze it for a while, which makes it easier to cut some.
2. Add some dry starch to the foam when the dry fungus is foamed, which can help clarify the dirty substances on the fungus. Before cooking, it is advisable to soak the hair with warm water, and the part that is still tight together after the foaming should not be eaten.
22. Dried bamboo shoots and duck casserole
Ingredients:
The next year, there is 1 duck (about 1500 grams), 300 grams of ham, 650 grams of dried bamboo shoots, 100 grams of raw chicken feet, and 200 grams of fresh rice dumpling leaves.
seasoning:
30 grams of green onion and ginger, 3,000 grams of soup, 50 grams of rice wine, 15 grams of salt and monosodium glutamate, 20 grams of chicken powder, and 15 grams of sugar.
1, select the next year old duck, slaughter and remove the hair, remove the internal organs from the abdomen, wash and put it in boiling water for 15 minutes;
2: Wash the chicken feet, cut off the toenails with scissors, then marinate with 20 grams of shao wine, 8 grams of salt, 8 grams of monosodium glutamate for 30 minutes, then add 10 grams of green onion and ginger, 750 grams of soup, bring to a boil on high heat and heat for 30 minutes, take out.
3: Cut the ham into 0.3 cm thick slices and set aside; soak the dried bamboo shoots in warm water at 50 °C for 30 minutes, then remove and set aside.
4: Take 1 casserole, add the remaining shallots, ginger, fresh rice dumpling leaves, ham slices, chicken feet, and the remaining soup on high heat, then add the duck and simmer for 3 hours
5: Then add the soaked bamboo shoots and add the remaining salt and MONOS glutamate, 30 grams of shao wine, chicken powder and sugar to taste and simmer for 30 to 40 minutes.
23. Sixi pills
250 g of pork front leg sandwich meat (minced), 1 section of tender root (or 50 g of water chestnut), 1 egg.
Accessories:
8 rape hearts, 1 ginger, 3 green onions.
3 tbsp soy sauce, 1 tbsp dry starch (1 tablespoon plus appropriate amount of water to mix into a sauce), salt and MSG to taste.
1、 Wash the water chestnut, ginger and green onion, peel and chop; wash the cabbage hearts, put them in boiling water and blanch them, then fish them up and set aside;
2: Minced pork into a bowl, beat in egg liquid, add shallots, water chestnuts, minced ginger and an appropriate amount of salt and soy sauce, stir clockwise until sticky, knead into meatballs by hand;
3: Put the balls into a hot oil pan, fry on high heat until the appearance is golden brown, fish out, drain the oil, and set aside;
4, after the oil in the pot is out, put in the balls, add the broth or water, soy sauce, ginger, green onion, boil and then change to low heat for more than 1 hour, after cooking through, fish out the balls and plate for use;
5: Pour the mustard into a dish and sprinkle with chopped green onion.
24. Hand-torn chicken with pepper
1 chai chicken, 1 spoonful of peppercorn noodles (stir-fried peppercorns, rolled into noodles), peppercorn oil (1 spoonful of peppercorns soaked in equal amounts of warm water, then fried in 90% hot oil), green onion, garlic, 2 dried chili peppers, 1 small bowl of chicken broth, salt, soup, soy sauce
Side Dishes:
1 onion, 1 pepper, 1 handful of coriander
1: Wash the chicken, put the green onion, ginger, garlic and enough water to cook ~ ~ scoop up and let cool.
2: Finely chop the garlic and green onion, put all the spices into the chicken broth, stir well to make a pepper sauce.
2: Tear the chicken into slices, cut the onion and pepper into strips, and cut the parsley into small pieces.
3: Place the side dishes in the chicken and stir well.
4. Drizzle into the sauce and stir well!
The most important thing in the seasoning of peppercorn chicken is the production of peppercorn oil, because the oil temperature is not easy to master, peppercorns are easy to fry paste, and after soaking the peppercorns, fried with high temperature oil, it will not be paste, and it will also fully tune out the hemp flavor of the peppercorns. It is recommended that the pepper oil be made a few hours in advance, the taste will be stronger.
25: Chestnut roast chicken nuggets
Chestnuts (fresh) 110 g, chicken thighs 500 g, green onion 10 g, ginger 5 g, starch (corn) 4 g, oyster sauce 10 g, white wine 5 g, white sugar 3 g, pepper 3 g.
1, chestnuts first soak in water for 1 hour, use a toothpick to remove the thick film in the seam, wash and put it in a large bowl, use water over chestnuts, put into the electric pot, add 2 cups of water to the outer pot, steam until the switch jumps up and take it out.
2: Cut the chicken thighs into small pieces, put them into cold water and bring them to a boil, pour out the water and rinse the chicken thighs to rinse the foam.
3: Add water to the starch bowl to make wet starch.
4: Sauté chives and ginger in 2 tbsp oil, add 3 tbsp chicken nuggets and seasoning oyster sauce, 1 tbsp wine, 1 tbsp sugar, a little pepper, 3 cups water and bring to a boil, add chestnuts and heat over low heat for 20 minutes.
5: When the soup is cooked until it is slightly dry, pick out the green onion and ginger, drizzle the water starch and put it out.
26, ants on the tree
1 handful of sweet potato vermicelli, 100 grams of minced meat, 1 tablespoon of Pixian watercress, 3 slices of ginger, 1 tablespoon of minced garlic, 1 tablespoon of chopped green onion, 4 tablespoons of broth (about 50 ml), 1 handful of peppercorns, 3 pieces of dried chili peppers (cut into segments), 1 tablespoon of dark soy sauce, a little monosodium glutamate, 1 teaspoon of peppercorn powder.
1: Soak the vermicelli in hot water (about 15 minutes), then use scissors to make it shorter, drain and set aside.
2: Heat the oil in a wok, add peppercorns, peppers, minced garlic and ginger slices to burst the aroma, and then add minced meat and stir-fry until it changes color.
3: Push the minced meat to the side after changing color, tilt the pot slightly, add watercress on the oily side and stir-fry a few times before mixing, then pour in the broth (bone broth or clear chicken broth can be used).
4: After pouring in the broth, add the soft vermicelli and stir-fry until the soup is dry, and finally add the old soy sauce and sprinkle with peppercorns, monosodium glutamate and green onion and stir-fry well.
27. Lotus root pork rib soup
Fresh ribs, lotus root, salt, green onion, ginger, tangerine peel, peppercorns
1: Wash the ribs and put them in cold water, boil for about 5 minutes, blanch, then wash and set aside.
2: Peel the lotus root in two sections, cut into hob pieces, pass through the water, remove the starch, and set aside.
3, ribs, lotus, put into a large sand pot, and then add green onion, ginger slices, tangerine peel, peppercorns, etc., put in enough water at a time (do not add water in the middle), cover the pot, turn on the heat to boil, pay attention not to boil and overflow.
4, after the water boils, keep on medium to high heat, have been cooking for about 30-40 minutes, then change to medium heat to stew for about 1-1.5 hours, soup is good, add the right amount of salt, do not need to add chicken essence, the soup is already very delicious.
28. Spring rolls with tofu skin
Ingredients: 500 g of oil skin, 100 g of winter shoots, 100 g of shrimp, 750 g of cabbage, 150 g of lean pork. Wheat flour 50 g, sesame oil 100 g, monosodium glutamate 3 g, salt 5 g, ginger 10 g.
1, tofu skin (oil skin) each cut into six small pieces into a total of 30 pieces;
2, winter shoots, pork are washed and cut into fine strips;
3: Wash the cabbage, put it in a pot of boiling water and blanch it slightly, drain and chop;
4. Put the flour into a bowl and add water to make a wet paste;
5: Put the wok on high heat, heat 100 grams of sesame oil, add shredded winter shoots, shredded meat, cabbage, shrimp, monosodium glutamate, salt and ginger and cook together for 3 minutes, start the pot into filling;
6, spread out the tofu skin on the board, one by one filling into rolls, coat the top of the pulp at the mouth (a total of 30 spring rolls);
7: Place the original wok on high heat, put the sesame oil (consumes 100 grams), burn until it is 50% hot, fry the spring rolls one by one until golden brown, and then fish out the serving plate.
28 vegetarian dishes
1. A poinsettia of lark mushrooms
Lark mushrooms, broccoli, lettuce
1, fresh lark mushrooms washed and cooked (you can add an appropriate amount of salt when cooking) for later, broccoli blanched and set aside;
2: Cut the lettuce into strips and put the slices of the cooked lark mushrooms on the lettuce; the broccoli is also placed on the plate.
3: Heat the oil in another pot, add ginger and stir-fry until fragrant, add a small amount of water, season with soy sauce, vegetarian oyster sauce and white pepper, add water starch to outline the sauce. Drizzle the juice on the lark mushrooms and broccoli.
2. Red oil cloud wire
Cloud shreds, coriander, red pepper shreds
1: Soak the cloud silk in hot water for about 15 minutes, remove the squeezed water, wash and cut the parsley, wash and shred the red pepper and set aside.
2: Put all the ingredients in a large bowl and add salt, soy sauce, mushroom essence, chili oil, a small amount of sugar and mix well.
remark:
1, yun silk is a kind of yunnan soybean products if not can be replaced by rotten bamboo shredded;
2, red oil with rapeseed oil and good paprika made of better color red flavor.
3. Sweet and sour gollum fruit
Lion's head mushroom, pineapple, red and green pepper
1, dried lion's head mushrooms soaked in water for about 1 hour and then tear it into boiling water for about 10 minutes, fish out the shower water squeeze dry water with a small amount of soy sauce, mushroom essence marinated into the taste and then mixed with dried corn starch wrapped in crispy fried paste into the frying pan fried into golden brown for later; pineapple, red and green pepper cut into pieces for later.
2: Add a little hot oil to the tomato sauce, an appropriate amount of white vinegar, sugar, water to pineapple, red and green peppers to boil, add water starch to hook and then pour the fried lion's mane mushrooms and stir-fry evenly.
4: Stir-fried cashew nuts with celery lilies
50 g lilies, 100 g parsley, 50 g carrots, 50 g cashews, 1/4 tsp salt, 1/2 tsp sugar (sugar is indispensable)
1: Cut the lily of The Middle and Western Mountains into several petals, cut the celery into cubes, and cut the carrots into small slices.
2: Place 2 tbsp oil in a pan and fry the cashews over low heat until crispy and let cool.
3: Pour out half of the oil, heat the remaining oil and add carrots and diced celery, stir-fry on high heat for about 1 minute.
4: Add lilies, salt and sugar and stir-fry over high heat for about 1 minute, sprinkle with cool cashews.
5. Broad beans and corn shoots
Corn shoots, broad beans, carrots
1: Wash and peel the carrots and cut them into long strips; wash the other two and set aside.
2: Stir-fry the above three ingredients together with the above three ingredients and simmer for 3-5 minutes with salt, mushroom essence and a little sugar. Once the broth has dried slightly, it is ready to come out of the pot.
6, waist bean fairy tofu
Fairy tofu, canned red kidney beans, coriander
1: Open the bag of fairy tofu and soak it in water and rinse it 2-3 times to control the drying.
2: Stir-fry the minced ginger in hot oil and stir-fry the fairy tofu, add the red loin beans, a small amount of chili sauce, tomato juice, salt and mushroom essence and stir-fry evenly, then you can get out of the pot and sprinkle with coriander.
7: Cold mix eggplant
Eggplant, red and green peppers
1: Wash and cut the eggplant into long pieces of red and green pepper, wash and cut into small pieces.
2: Put the chili peppers in a bowl and add soy sauce, vinegar, sugar and sesame oil to make a sauce and set aside.
3: Put the eggplant in a steamer and steam it with chopsticks to feel soft inside. Arrange the eggplant on a plate and drizzle with the sauce.
suggestion:
When everyone eats, they use chopsticks to tear each eggplant into thin strips so that it tastes more delicious.
8: Chilled vermicelli purple cabbage
Purple broccoli, dried vermicelli, cucumber, carrots
1: Soak the dried vermicelli in boiling water for about 10 minutes until soft; wash and shred the purple cabbage, cucumber and carrots.
2: Pour all the ingredients into a large bowl and mix well with salt, sugar, balsamic vinegar, mushroom essence and sesame oil.
9: Sour and spicy shredded potatoes
Potatoes, red peppers, parsley
1: Peel, wash and cut the potatoes into strips and blanch them in boiling water until they are broken, fish them out and put them in cold boiling water to control the dry water.
2: Cut the red pepper into strips and finely chop the parsley.
3: Mix shredded potatoes with salt, vinegar, mushroom essence, shredded pepper and chopped coriander and mix well.
10: Stir in enoki mushrooms
500 grams of fresh enoki mushrooms, a little shallot, a little red pepper shredded. Seasoning 1/2 tsp salt, 1/2 tsp MSG, a pinch of sugar, a pinch of white vinegar, 2 tsp of shallot oil.
1: Rinse the mushrooms with water and cut into sections.
2: Bring the cut mushrooms to a boil in some water, blanch the cut mushrooms and rinse.
3、 Put the mushrooms into the container, add the shallots, red pepper shreds and fine salt. Mix with MONOS glutamate, sugar, white vinegar and shallot oil to taste and serve.
11. Dongpo tofu
Tofu, bamboo shoots, shiitake mushrooms
1, cut the tofu into large pieces, put the flour, salt mixed batter and hang the paste and then put it in the oil pan and fry until golden brown to remove the dry oil;
2: Stir-fry the ginger shreds in hot oil and stir-fry the bamboo shoots and shiitake mushrooms with salt.
12: Roasted tofu with broccoli
Broccoli, tofu (use brine tofu instead of tender tofu)
1: Wash and cut the broccoli into small pieces, cut the tofu into pieces, and cut the red pepper into sections.
2: Fry the tofu in hot oil over low heat and set aside; blanch the broccoli in boiling water for a while and remove the dried water for later.
3: Stir-fry the red pepper with a little oil left in the pan and then add broccoli and tofu gently stir-fry a few times with salt, pepper and mushroom essence.
13: Sauté soybean sprouts
Soybean sprouts, a little coriander
1: Wash the bean sprouts, remove the small tail and blanch it in boiling water for half a minute with cool water to control the dry water. Cut the parsley into sections and set aside.
2: Heat a little oil and stir-fry the minced ginger into the soybean sprouts quickly stir-fry with a little water and season with salt and mushroom essence until the water is dried, then you can mix the coriander when you are on the plate.
14: Green pepper tofu soaked
Tofu bubbles (also called oil tofu), green peppers, dried peppers
1, buy the back of the tofu soaked in water rinse, if it is large, it will be divided into two, if it is small, directly use; green vegetables and peppers cut into pieces.
2: Heat the oil, add a few dried peppers and peppers and stir-fry, then add tofu bubbles and stir-fry a few times, then season with salt and mushroom essence, you can get out of the pot.
prompt:
This dish can also be owed in the end, the color will look better, this time did not.
15. Hand-torn cabbage
250 grams of cabbage, 100 grams of pork belly, 4 dried chili peppers, 3 grams of garlic slices, 1 teaspoon balsamic vinegar, 2 teaspoons of soy sauce, 1 teaspoon each of salt and corn starch, 2 teaspoons of oil, and 1 teaspoon of cooking wine
1: Wash the cabbage and tear it into small pieces by hand, wash and cut the dried chili peppers, wash and slice the pork belly, and marinate it with corn starch, cooking wine and soy sauce for a while.
2: When the oil is 50% hot, add the pork belly slices and fry the oil over low heat, put a little salt and put it out.
3: Leave oil in the pot, heat the pepper and garlic slices until fragrant, turn it to high heat, add beef cabbage and stir-fry until it is semi-cooked, add pork belly slices and balsamic vinegar and stir-fry evenly to get out of the pot.
16. Curry cauliflower
Cabbage flowers, curry powder
1: Cut the cabbage flowers into small flowers with a knife and soak in brine, then wash and blanch them in boiling water for a while to remove the dried water.
2: Stir-fry the minced ginger in hot oil and add a little water to the appropriate amount of curry powder and season with salt and mushroom essence, then pour in the blanched cauliflower and stir-fry a few times to get out of the pot.
17. Pepper shoot tip
Bamboo shoots (tender parts), peppers
1, we use the bagged bamboo shoots after opening the bag and soaking in water for one or two hours after washing, if it is fresh bamboo shoots, you can wash them directly with the tender parts in front of the selection into pieces; the pepper is cut into pieces.
2: Heat the oil and oil a little more, pour in the bamboo shoot tip, sauté while sautéing, sprinkle some water while waiting for the bamboo shoots to be seven or eight ripe, pour in soy sauce, sugar, mushroom essence to taste and add the pepper to stir-fry slightly, then you can get out of the pot.
18: Steamed winter melon with wild mountain pepper
Winter melon, wild mountain pepper, vegetarian oyster sauce
1: Cut the winter melon into thick slices and place them neatly on the plate. Wash the wild pepper and use a knife to make a few cuts in the surface.
2: Heat a little oil and sauté minced ginger, wild pepper and add a little water, salt, mushroom essence, sugar to taste and boil, then pour the sauce on the surface of the winter melon and steam it in a steamer for 5-10 minutes, then pour out the excess water on the plate.
3: Heat a little oil in another pot and pour about two tablespoons of vegetarian oyster sauce slightly, then use corn starch to hook the book and finally pour the oyster sauce on the winter melon.
Experience:
1, winter melon does not need to be peeled, otherwise the steamed out is easy to rot.
2. After the winter melon is steamed, be sure to control the moisture in the dry plate.
19. Eggplant sauce is white
Fresh white (pictured), corn, bowl beans, tomato sauce
1, white peeling washed oblique cut into thick slices; corn cooked and peeled;
2: Stir-fry ginger slices in hot oil and stir-fry the white, bowl of beans and corn kernels (pour a little water at any time to avoid the white frying and turn black).
3: When the seven or eight are ripe, pour in the appropriate amount of tomato sauce and add a little water, salt, sugar and mushroom essence and stir-fry until the tomato juice is evenly wrapped in the white and then it can be out of the pot.
20. Cold mix black fungus
Garlic puree, salt, monosodium glutamate, pepper, dried chili soaked water (or chili oil), cold vinegar;
1, first put the black fungus in warm water to foam, and then use running water to clean it piece by piece, you can also use salt or flour to clean.
2: Cut the green and red peppers and carrots into strips, and tear the cleaned black fungus into small pieces by hand.
3, the pot on the shelf boiling water, the black fungus blanched, then blanched green and red pepper and carrot shredded, remember to blanch quickly put in cool water to cool, in order to maintain its color and crispness.
4: Put the blanched black fungus, green and red pepper and carrot shredded in a bowl, add garlic paste, chilli water (or chili oil), salt, monosodium glutamate, pepper, cold vinegar, etc. and stir well.
21. Spring mixed vegetables
White fungus, black fungus, fresh shiitake mushrooms, grass mushrooms, hollandaise beans, carrots, lilies
1: Soak the white and black fungus in boiling water for 1 minute, wash and cut into pieces.
2: Wash and slice shiitake mushrooms, grass mushrooms and carrots.
3: Stir-fry the minced ginger in hot oil and sauté the dutch beans, carrots, white fungus and black fungus over medium heat for a while.
4: Add fresh shiitake mushrooms, grass mushrooms, lilies and stir-fry well, add salt and mushroom essence to taste.
22. Five treasures of fresh vegetables
Vegetable bile (also called Shanghai green), dried fungus, carrot, grass mushroom, mushroom (also called white mushroom)
1: Break the vegetable gall into pieces of washed dried fungus with cold water, wash and tear into small pieces of mushrooms and mushrooms with water and cut into thick slices of carrot slices for later.
2: Heat a little oil and put it into the vegetable gall to quickly stir-fry with salt and mushroom essence to taste the pot as shown on the bottom of the plate.
3, another pot of hot a little oil in turn into the carrots, fungus, mushrooms, mushrooms quickly stir-fried also with salt, mushroom essence seasoning and hook out of the pot as shown in the picture to the vegetable gall just laid out.
23: Stir-fry the hollandaise beans
300g of beans, 5g of green onion, 1g of monosodium glutamate, 2g of salt, 3g of ginger, 3g of garlic, 60g of salad oil
1: Cut the ginger garlic into 2 cm square diamond-shaped slices and cut the green onion into small pieces.
2: Remove the stems and tendons from the hollandaise beans and wash them.
3: Place the wok on the fire, heat the oil to four oils, add ginger, green onion and garlic and sauté until fragrant.
4: Add the beans, cook the ingredients, stir-fry well until cooked, and then put on the plate.
24. Ruyi seaweed egg roll
250g minced meat, 2 eggs, 2 pieces of seaweed, 10g ginger, 10ml cooking wine, 15ml light soy sauce, 2g pepper, salt, chicken powder, starch 10g, sesame oil
1: Chop the bought meat with a knife and finely chop it, chop the green onion and finely chop the ginger for later.
2: Put the meat in a bowl, add cooking wine, soy sauce, starch, pepper, chicken powder and salt, stir well in one direction with chopsticks, add minced green onion and ginger, pour sesame oil and stir well.
3: Beat the eggs, heat the pan over low heat, pour about half of the egg liquid into the pot, quickly turn the pot, let the egg liquid spread out into a round cake shape, fry over low heat until the egg skin solidifies, until the edge is upturned.
4: Remove the egg skin, spread the remaining egg liquid into egg skin according to this method, and cover it with a sheet of seaweed.
5: Take half of the meat filling and spread it evenly on top, put it on the plate upside down, and steam it for 15 minutes.
25: Three strands of dried beans
Dried white tofu, red pepper, celery, carrots
1: Cut the dried white tofu from the supermarket into strips. This time, we used brine or bought direct shredding.
2. Cut the rest of the material into filaments
3: Stir-fry with a little ginger in the hot oil and stir-fry until slightly yellow, then add other ingredients to stir-fry and season with salt, mushroom essence and a little soy sauce. Put a little soy sauce to make the color of the dried tofu look better.
26. Vinegar slip cabbage
Chinese cabbage, red pepper, minced ginger
1: Wash and slice the red pepper with Chinese cabbage.
2: Heat the oil and then add the minced ginger and red pepper and then pour in the Chinese cabbage and stir-fry together, then add a little salt, sugar, soy sauce, balsamic vinegar, mushroom essence to taste and finally out of the pot.
1, cabbage should not be fried too soft, too long.
2, vinegar slip cabbage is not a simple acid to add other spices to neutralize the foil can show the aroma of vinegar.
27. Pine nut corn
60g pine nuts, 250g of peeled sweet corn, 100g of carrots, 1/2 green pepper, 1 tsp minced green onion, 1 tsp minced ginger, 1 tbsp sugar, 3 g of salt, 1 tbsp of oyster sauce, 50 ml of water, 1 tbsp of corn starch, 1/4 tsp of sesame oil
1: Peel and dice carrots, drain the sweet corn in cans, cut the green peppers into small cubes and set aside, mix the sauce and spices in the bowl and stir well.
2: Heat the oil in the pot, when the oil temperature rises to about 80% or 90% heat, turn off the heat and pour in the pine nuts, use the oil temperature to cook the pine nuts and pour out the draining oil for later.
3: Leave the bottom oil in the pot, add the minced green onion and ginger and stir-fry until fragrant, and sauté the carrot cloves until fragrant.
4: Stir-fry the sweet corn kernels and green peppercorns evenly, and pour in the bowl of juice.
5. Finally, put in the pine nuts to make it, and put it on the plate.
28, the ground three fresh
180g potatoes, 180g eggplant, 100g green peppers, 5g minced garlic, 2 tablespoons vegetable oil, 1/4 teaspoon salt, 2 tablespoons light soy sauce, 1 teaspoon sugar, 1/8 teaspoon chicken broth mix, 1 teaspoon corn starch, 4 tablespoons water
1: Peel the potatoes and wash and cut the eggplant into hob pieces; remove the green peppers and cut them into hob pieces; put the seasonings other than salt into a bowl and stir well, set aside.
2: Heat the oil in a pan, add the minced garlic and potato pieces and fry the potatoes until the surface is golden brown. Turn the heat to medium heat, pour the eggplant into recipe 2 and fry until golden brown.
3: Add 1/4 tsp salt, stir-fry evenly, reduce heat, cover and cook for 2 minutes. Add the green peppers and stir-fry well
4: Pour the seasoning into Recipe 5 and stir-fry until the potatoes and eggplant are colored and absorbed.
5: Pour in the water and cook until the juice is thick, then plate.