I once saw an article that read: "At present, food can always have some thoughts, or hungry qianjiao, observe before eating, think in the middle of eating, simmer after tasting, eat for nature, chew quietly, gently taste, extraordinary rhyme." Eating is a kind of happiness, taste is a kind of fun, and transparent ink fragrance feels the spicy salty and sweet in the text, which is a kind of happiness. Those who can eat get a heart-warming enjoyment; those who can eat find a peace of mind. "Savor it, have a deep understanding!" Food has now become a part of our lives, life, slowly walking, slowly living, life does not need gorgeous coats, nor does it need sweet words, life needs to eat three meals a day, and live every day plainly. Each of us has our own living habits, in order to meet everyone's different dietary needs, every day select different dishes to share with everyone, together for the wonderful life of every day!
1 cold mix of cauliflower
Directions: 1: Cut the broccoli into small petals and wash well
2: Puree the garlic, chop the parsley and mix well
3. Soak the fungus two or three hours in advance and set aside
4: Bring water to a boil in a pot, blanch the fungus and let it cool
5, cauliflower is also blanched with boiling water
6: Pour sesame seeds and paprika with hot oil, add a little vinegar and stir
7: Mix the cauliflower and fungus with salt, sesame oil and vinegar
8: Pour homemade spicy seeds on top and enjoy it beautifully, it is very crispy
2 beans knotted egg braised pork
Ingredients: pork belly 400g, bean skin 100g, 20 quail eggs, dried cowpeas 20g, ginger 20g, garlic 10g, rock sugar 15g, edible oil to taste, light soy sauce 20g, dark soy sauce 3g, flower carving wine 15g, salt 3g
Directions: Cut 1 bean skin into 3cm wide bean skin strips, knot into bean skin knots, heat a frying pan, add the appropriate amount of cooking oil, and fry the bean skin knots until golden brown
2 quail eggs are cooked, peel off the outer skin, fry into a frying pan into tiger skin quail eggs, remove and set aside
3 pork belly cut into 4-5cm size pieces, heat in a wok, add a small amount of oil and rock sugar, sauté over medium heat until the rock sugar melts into a tan, add pork belly pieces, ginger, garlic and large ingredients and stir-fry together until the pork belly is colored
4 Add rice wine, light soy sauce to taste, then add hot water and dark soy sauce to adjust the color, bring to a boil over medium heat, cover the lid and simmer for 40 minutes
5. After 40 minutes, add the fried bean skin and soaked dried cowpeas and simmer for 20 minutes
6 Finally, add the fried quail eggs and salt, simmer for 5 minutes, turn off the heat and steep for 30 minutes
3 spicy sauce chicken claws
Ingredients: 10 chicken claws, 1 spoonful of tomato sauce, 2 spoons of Korean chili sauce, 1 spoon of rock sugar, 2 spoons of light soy sauce, 1 spoon of cooking wine, chili noodles, a little white sesame seeds, a little vegetable oil, 6 cloves of garlic
method
1, prepare the ingredients, chicken feet soaked in blood water, remove the tip of the claws, cold water into the pot blanched water after fishing out for later, garlic chopped into minced garlic
2: Add vegetable oil to the pot, add minced garlic over low heat and simmer, add tomato sauce, chili sauce, chili noodles, soy sauce, cooking wine and stir-fry well, add blanched chicken feet and stir-fry well
3, add no ingredients of water, high heat, medium heat, add water without ingredients, high heat, medium and small heat
4: When the soup is halfway over, turn off the heat and sprinkle in white sesame seeds
4 small stir-fried zucchini shreds
Ingredients: 1 zucchini, a small amount of carrots, 4 grams of salt, oil to taste, 1 tablespoon of oyster sauce
Directions: 1: Wash the zucchini with skin and cut into thin strips, carrots into strips.
2: Pour oil into a hot pan, add shredded carrots and stir-fry evenly.
3: Then pour in the zucchini shreds, keep on high heat, and stir the pot to mix the ingredients.
4: Add vegetarian oyster sauce and stir-fry well.
5: Add salt and stir-fry evenly.
5 bamboo sheng crab meat soup
Ingredients: 1 can of vegetable corn sauce, 1 box of crab foot meat, 30g bamboo sheng, 30g of enoki mushrooms, 10g of chopped onion, 10g of minced garlic, 300cc of water, 25g of green beans, 25g of white powdered water, 1 tsp of rice wine, 1 tsp of taibai powdered water, 1 can of original broth, 1 tsp of umami chicken essence, 1 tsp of rock sugar, 1 tsp of black vinegar, a little salt, a little sesame oil
Detailed steps: 1. Wash the crab meat feet and add all the pickles for about 5 minutes, soak the bamboo sheng in water until soft, wash and cut into small pieces, and cut the mushrooms into small pieces
2. Blanch the crab meat feet, bamboo shoots and mushrooms in boiling water, drain and set aside
3. Heat the pot, pour in 1 tbsp of oil, add chopped onion, minced garlic and stir-fry, add the original broth, boil until boiling, then add vegetable corn sauce, all the ingredients of Recipe 2, green beans and the rest of the seasonings and cook until boiling, and finally use the white powder water to draw the sauce
6 diced sour and spicy lotus root
Ingredients: 1/2 lotus root, 30 g of sauerkraut, 1 spoonful of vegetable oil, a little salt, a little pickled pepper, a little ginger powder
Steps: 1: Wash the lotus root, peel and cut into thick slices
2: Cut into cubes, blanch quickly in boiling water, drain and set aside
3: Heat the oil in a hot pan, pour in the diced lotus root and salt, dried chili pepper or pickled pepper, and stir-fry with a little ginger powder
4: Pour in the sauerkraut and sauté a few times out of the pot.