@ Good autumn time Hello, welcome to my food self-media, I am the creator of the food field Splendid v Shandong: "Focus on food, make life more flavorful." "Today I bring you a few home-cooked delicacies, which are also loved by everyone and are very common. Every day, we use ordinary ingredients to make the most delicious meals. I also hope that today's cuisine can bring you a whole day of happiness.
ingredient:
Shrimp, soy sauce, vinegar, sesame oil, sugar, salt, vermicelli, green onion, ginger and garlic.
method:
1: Wash the shrimp and pick out the shrimp line.
2: 1.5 tbsp light soy sauce, 1 tbsp aged vinegar, 1/2 tbsp sesame oil, 1 tbsp water, 1/2 tbsp sugar, salt to taste, mix into sauce;
3: Drain the vermicelli in a large bowl and spread the shrimp.
4: Heat the oil in a pan, stir-fry the green onion, ginger and garlic until fragrant, and then pour evenly on the shrimp.
5: Pour the sauce, steam the water in the steamer and steam for 8-9 minutes.
Material:
1,000 sheets (thin tofu skin), 5 thin tofu skins, 250g pork filling, 4 dried shiitake mushrooms, 50g Jinhua ham, 1 egg, 1 piece of ginger (5g), 10 leek leaves, 1 tablespoon of rice wine (15ml), 1 tablespoon of light soy sauce (15ml), 1 teaspoon of sugar (5g), 1 teaspoon of salt and dry starch (5g)
Steps:
1: Chop the ham and chop the dried mushrooms. After washing the leek leaves and blanching them with hot water. Beat an egg into the minced pork, add soy sauce, sugar, salt and a little water and whisk in one direction until it is viscous, one direction and stir well.
2, the Jinhua ham crushed, shiitake mushroom crushed into the meat filling, continue to beat, and finally add dry starch, stir well, the filling even if it is good, this is OK.
3: Spread out a thousand sheets, cut into large pieces of about 20x15cm, put the meat filling on the top of the thousand sheets, roll it forward, fold the sides to the center, seal the two ends, and finally roll to the head. Tie the scalded leek leaves.
4, put the meat rolls into the dish, put into the steamer and steam for 15 minutes to steam, this can be prepared oh, super delicious and delicious.
Fees:
1 medium potato, 1 celery, 20 ml vegetable oil, 4 g salt, 2 cloves of garlic, 10 ml of light soy sauce.
1, Wash and peel the potatoes and cut them into strips the thickness of the little finger. The leaves are removed, cut into sections with a knife and sliced garlic for later.
2. Pour vegetable oil into the pan. After the oil is hot, put the garlic slices in and sauté until fragrant. Then pour in the potato chips and stir-fry evenly, pour in the soy sauce, stir-fry until half cooked, add the celery segments and fry them together. Then add the salt and fry it to get out of the pot.
Ingredients: garlic, chicken gizzard, green onion, ginger, peppercorns, dried chili peppers, cooking wine, starch
method
1: Wash and slice the green onion and ginger, dried chili pepper in small sections, and slice the chicken gizzard.
2: Pickle chicken gizzards with green onion, ginger, peppercorns, dried chili peppers, starch and cooking wine for half an hour.
3: Heat the oil in a pot, pour the chicken gizzards in, stir-fry over high heat and change color, then remove and set aside.
4: Pour a small amount of oil, fry the garlic for 30 seconds, pour in the chicken gizzard and stir-fry together.
5: For about 1 minute, add salt and other condiments and stir-fry well.
ingredient
Tenderloin beef, root, red pepper, green pepper, pickled pepper, starch, salt, sesame oil, soy sauce, oil, garlic, soy sauce, oyster sauce
1: Wash and cut the tenderloin into thin slices, put it in a bowl, add soy sauce, sesame oil, cooking wine and starch and mix well and marinate for 10 minutes;
2、 Wash and peel the lotus root and cut into small pieces, cut the green and red pepper into small circles, and crush the garlic and chop;
3, heat the pot, pour in the appropriate amount of oil, put in the marinated beef, stir-fry on medium heat, fry until 8 mature, put on the pan and set aside;
4, pour a little oil in the pot, then add garlic, green and red pepper, small lotus, pickled pepper together and stir-fry, add salt, soy sauce, oyster sauce seasoning, fry until the small lotus root is raw, put in the beef and stir-fry for a while, hook a thin layer of mustard, stir-fry evenly, out of the pot and plate.
1 plate of shrimp, 1 handful of Pu'er tea, 1 piece of ginger, 1 teaspoon of salt, vegetable oil to taste, 3 spring onions
1, the general bait dry tea with hot water brewing, the first brew of water do not, used to wash tea, take the second brew of tea for backup;
2. Cut the shrimp on the back, take out the sand line and put it in the vessel for later; Cut the ginger into strips and the green onion into sections;
3. Use the tea soup to brew the shrimp that has been packed, and at the same time put a small amount of salt and cooking wine to soak together (about 1 hour);
4. After soaking the shrimp, drain the water and set aside;
5, wok on the heat, pour a small amount of oil, low temperature fried brewed pu bait dried tea leaves, after the tea is fried out of the tea aroma, put in the appropriate amount of salt for stir-frying, stir-fry until the tea leaves absorb the salt flavor, fish out for later;
6, put the oil back in the pot, when it is heated to 70% heat, put in the soaked shrimp and fry;
7, until the shrimp body is red and fished out, and then fry the shrimp again (the second time should be short, mainly to make the shrimp more crispy);
8: Put the fried shrimp and the dried tea leaves of the fried bait into the pot and stir-fry for half a minute; Finally, add the chopped green onion and stir-fry until fragrant, then put it out of the pot and plate it.
Ingredients: 400g of lamb, 1 tablespoon of light soy sauce, 1 teaspoon of cumin tsp, 1/2 teaspoon of cumin, 1/2 teaspoon of peppercorn powder, appropriate amount of paprika, 2 tablespoons of starch, 1 tablespoon of vegetable oil, salt, black pepper
1, cut the lamb into 2cm pieces, toothpick in advance with water for about 10 minutes, let cool;
2, add all the spices to the cut lamb, stir well, marinate for more than 30 minutes, and then string it with a toothpick;
3: Preheat the air fryer to 220 degrees, spread the marinated lamb evenly on the bottom of the fryer, push the drawer to roast for 10 minutes, then turn the lamb over and bake it for another 10 minutes.
Ingredients: 350 g pork, 80 g fungus, 5 green onions, 3 cloves of garlic, 1 cucumber, 1/2 carrot, 2 eggs, 4 g salt, chicken essence (a little), 2/4 teaspoons of thirteen spices, 1 g sugar, 10 ml of soy sauce, 5 g oil, 1 tsp starch
1. Wood ear fungus soaked soft in advance, cucumber carrot slices, pork slices, soy sauce starch egg white salt scratch and mix well.
2. Heat the oil in the pot and put the meat slices on low heat to cook and cook, and fry the eggs under the pan.
3. Put the oil in the pot and stir-fry the shallots and garlic until fragrant, add cucumbers and carrots and fry until soft, add meat slices and eggs, add salt, chicken essence, thirteen spices, sugar, drizzle water starch, stir-fry evenly over high heat to get out of the pot.
material:
2 potatoes, 250 grams of shiitake mushrooms, 2 peppers, oil and salt to taste, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 1/2 tablespoon of starch, 1 teaspoon of sugar,
1. Peel and wash the potatoes, cut evenly into slices with two coin thicknesses, too thin and easy to crush when fired
2. Remove the roots of the shiitake mushrooms, cut them into two halves, cut the larger ones into 4 cloves, cut the peppercorns into slices, cut the green onion, finely chop the ginger, and slice the garlic
3. Add half a bowl of water to the bowl, add soy sauce, salt, sugar, starch and stir evenly to make the juice for hooking
4. Bring water to a boil in the pot, blanch the shiitake mushrooms until soft, and remove the controlled water
5. Add oil and heat to 7-8, fry potato chips until golden brown, with a hard shell, remove the oil and set aside
6. Leave a little oil in the pot, add the onion, ginger and garlic and stir-fry until fragrant, add the shiitake mushrooms and stir-fry evenly, and then add the fried potato chips and stir-fry evenly
7. Add the pepper slices, drizzle with the mixed juice, stir-fry on high heat until the soup is viscous, turn off the heat and put it on the plate
3 bean skins, 250 grams of enoki mushrooms, 1 coriander, 1 millet spicy, 2 tablespoons of oil, peppercorns to taste, 2 cloves of garlic, 1 tablespoon of oyster sauce, 1 tablespoon of Pixian bean paste, 1 tablespoon of light soy sauce, 1 teaspoon of chicken essence, 1 teaspoon of sugar
1. Prepare the required ingredients, wash the coriander, remove the roots and wash the mushrooms, cut the coriander into small pieces, mince the garlic, and cut the millet into pepper rings
2. Take a piece of bean skin, lay it flat, put the mushroom on both sides, roll up the bean skin, roll it to the other end, roll it tightly, use a knife to cut in the middle of the bean skin roll, and divide it into two
3. Take a piece of vermicelli, at the bean skin interface, skewers, to prevent the bean skin from spreading out when firing, you can also use a toothpick, it is convenient to use the vermicelli, cook the vermicelli can also eat, use a toothpick, cook it well and take it down, the rest are still done
4. Heat the pot with oil, add the peppercorns to a low heat and fry the peppercorns until slightly charred, and remove the peppercorns without use
5. Stir-fry the pixian bean paste over low heat, fry the red oil, add the minced garlic and stir-fry the incense, add half a bowl of water, pour in soy sauce, oyster sauce, then add chicken essence, a little sugar, bring to a boil
6. Add the bean skin roll to cook into the flavor, turn over the noodles once during the period, cook for 4-5 minutes, turn off the heat, put out the circle code in the dish, sprinkle with coriander segments and pepper rings
Ingredients: 300 g of shrimp, 100 g of cucumber, salt, sugar, pepper, sake, soy sauce, rice vinegar, minced green onion, minced ginger
1: Remove the shrimp from the mud line, wash and add shao wine, salt, pepper, minced green onion and ginger, marinate for 15 minutes; cut the cucumber into diamond-shaped slices
2: Add oil to the bottom of the frying pan on the heat, when it is 50% hot, put in the marinated shrimp and sauté, when the shrimp become red, add shao wine, sugar, minced green onion, minced ginger, soy sauce, a few drops of rice vinegar and stir-fry well, cover and simmer for 1 minute
3: Add cucumber and salt and stir-fry evenly, then remove from the pan
Ingredients: 300 g pork loin, 75 g cooked lard, 2 teaspoons of soy sauce, ginger, green onion, garlic, vegetable hearts, corn starch, cooking wine
1: Wash the pork loin (a large white pork loin with fresh texture and tenderness) and tear off the skin and oil tendons. Then use the knife to cut the flat slice, the piece clean waist, and the cross flower knife is drawn horizontally, and the piece is divided into 4 cm-sized blocks. Peel the ginger and garlic and cut into slices. Cut the green onion into a "horse ear shape". Wash the hearts and set aside.
2: Mix the cut loins with salt, cooking wine and corn starch water on a dish, and then make juice with salt, soy sauce, monosodium glutamate, cooking wine and corn starch.
3, heat the pot, cook the lard, burn until seven ripe, put the mixed waist pieces quickly off the pot, fry until the flowers are turned over, and then add ginger, green onion, garlic, vegetable hearts, stir-fry evenly, add the prepared juice, fry for a while.
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