Hello everyone, 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.
<h1 class="pgc-h-decimal" data-index="01" > diced chicken with peppercorns</h1>
Ingredients: chicken breast, starch, very fresh soy sauce, cooking wine, green and red pepper, green onion, ginger, soy sauce, oyster sauce, oil, salt, chicken essence
method:
1, chicken diced, add starch, taste very fresh soy sauce, cooking wine marinated for 20 minutes;
2、 Dice green pepper and red pepper, cut green onion into sections, ginger into strips;
3, put the oil in a hot pan, fry the marinated chicken in oil until it is golden brown, and fish out the oil control;
4, the pot left the bottom oil, put the onion and ginger to fry fragrant, and then put the red and green peppers, stir-fry evenly, add soy sauce, oyster sauce toning, pour the chicken cubes into the pot and quickly stir-fry a few times; put salt, chicken essence to taste, you can come out of the pot and plate.
<h1 class="pgc-h-decimal" data-index="02" > beef nuggets</h1>
Ingredients: 300 grams of beef, 60 grams of corn kernels, 1 carrot, 2 apricot abalone mushrooms, 1 red pepper, 1 piece of ginger, 2 teaspoons of steamed fish soy sauce, cooking wine, pepper, starch, 3 teaspoons of oyster sauce, salt, original fresh taste, edible oil,
1. Fresh beef washed and diced, corn kernels peeled and washed, apricot abalone mushrooms washed and diced, carrots washed clean and diced, ginger washed and chopped, red pepper washed and diced
2. Marinate the beef with cooking wine, starch, pepper for half an hour
3. Heat the oil at about 60% of the oil temperature, add the diced beef and fry until it changes color, and scoop it out
4. Leave some oil in the pot, add minced ginger, sauté the incense to bring in the corn kernels, apricot abalone mushrooms, carrots and stir-fry, add oil and stir-fry well, add some salt
5. Add diced beef, diced red pepper, add some original flavor and stir-fry well.
<h1 class="pgc-h-decimal" data-index="03" > three freshly poured tofu</h1>
Ingredients: 4 tofu; 0.5 carrots; a few shiitake mushrooms; 100 grams of fresh shrimp; 1 egg; 1 fresh red pepper; 1 slice of ginger; 1 chives; 50 grams of vegetable oil; 3 grams of salt; 50 grams of broth; 10 grams of water starch;
method
1, fresh shrimp peel off the shrimp shell, pick off the shrimp line, wash and cut into small pieces; shiitake mushrooms, carrots are diced, ginger shredded, chili pepper cut into rice, green onion cut into flowers;
2, take out the tofu, one cut into five pieces, take an egg and beat it, add a little salt to the egg liquid to taste; Japanese tofu into the egg liquid, wrap a thin layer, fry it until golden brown;
3: After frying, drain the oil and put it on the plate for later; re-heat the oil, add ginger shreds to stir-fry, then add diced carrots and stir-fry for a while; then add shrimp, shiitake mushrooms and red peppers to stir-fry together;
4: Stir-fry until the shrimp change color and add salt to taste, add a small half bowl of broth and simmer for a while;
5: Add an appropriate amount of water starch to hook a thin owe, when the soup becomes thicker and less, pour on the fried tofu in advance.
<h1 class="pgc-h-decimal" data-index="04" > spicy stir-fried flower nails</h1>
Ingredients: 1 pound of flower nails, 1 star anise, more than a dozen peppercorns, 3 dried red peppers (small chaotian peppers are also available), 3 slices of ginger, 2-3 chives, 1 clove of garlic, a little coriander, 1 spoon of Pixian bean paste, 1 spoon of sugar, 1 spoon of cooking wine
1. After buying the nails, soak them in oil and salt water for a while, spit out the sediment and wash them
2: Bring water to a boil in a pot, blanch the flower nails until the opening is quickly fished out, drain and set aside.
3: Cut the chives, dried red peppers and coriander into sections, pat the garlic cloves flattened, and break the star anise into small pieces.
4: Mix watercress paste, sugar and cooking wine and set aside.
5, in fact, do not need to mix, stir-fry when open can also be. But because I was lazy and slower, and the process of stir-frying was actually very short, I mixed it in advance, so that I only needed to pour the seasoning once
6: Heat the pan with cold oil, low heat, add peppercorns and star anise ginger slices and garlic cloves, sauté until fragrant, add chives and dried red peppers
7: Turn the heat to high, add the flower nails and stir-fry a few times, pour in the mixed watercress sauce + cooking wine + sugar, stir-fry evenly, then turn off the heat, sprinkle with coriander segments, and turn well with residual heat.
<h1 class="pgc-h-decimal" data-index="05" > shredded chicken with colorful beans and peppers</h1>
1. Prepare the required ingredients
2. Cut the ginger and garlic into strips and the chives into sections
3. Wash the beans with tendons and wash and the red peppers and cut into strips
4. Cut the chicken breast into strips, put in the salt, add the starch, add the cooking wine, stir well and set aside
5. Take a bowl and add a spoonful of starch, a spoonful of light soy sauce and 408l of water to mix into the juice
6. Pour oil into the hot pan and add peppercorns when it is 60% hot
7. When 70% hot, pour in the shredded chicken and stir-fry quickly until it turns white
8. Pour in the watercress sauce immediately
9. Sauté out the red oil, add ginger and garlic strips and stir-fry together
10. Add red pepper and fry until 8 ripe, then add the hollandaise beans and stir-fry
11. Pour in the sauce that you have prepared before
<h1 class="pgc-h-decimal" data-index="06" > sweet and sour pork ribs</h1>
Pork chops 1000g, vinegar 50ml, cooking wine 15ml, soy sauce 15ml, 1 green onion, 1/2 pieces of ginger, 2 dried chili peppers, 2 star anise, 20 peppercorns, 20g sugar
1: Put the ribs, green onion and ginger slices into a pot, add water to boil and skim off the foam. Add the dried peppercorns, cook until the chopsticks are thorough, and fish out the ribs.
2: When cooking the ribs, mix vinegar, soy sauce, cooking wine and sugar to form a sauce. Heat a wok and pour in the sauce. When the sauce is boiling, pour in the ribs and stir-fry well.
3: Pour in half a bowl of boiled pork rib soup so that the soup is completely past the ribs. Bring to a boil over high heat and simmer over low heat. Wait until the soup in the pot is thickened.
<h1 class="pgc-h-decimal" data-index="07" > garlic belly strips</h1>
Ingredients: 400 g pork belly, 350 g peeled garlic.
Seasoning: clear soup, vegetable oil, cooking wine, water starch, pepper, salt chicken essence, minced green onion, minced ginger.
1. Bring the pork belly to a boil, remove the blood and water, cook and fish it out, cut into long thick strips and heat the vegetable oil in a pot, sauté the garlic and put it out.
2. Heat the remaining oil in the pot, sauté the minced chives, minced ginger, add clear soup, then add the belly strips, fried garlic, salt, cooking wine, pepper, turn the pot to a low heat for 20 minutes, add chicken essence to taste, use water starch to outline, sprinkle with chopped green onion.
<h1 class="pgc-h-decimal" data-index="08" > honey roasted sweet potatoes</h1>
Ingredients: 200 grams of sweet potatoes, 50 grams of rock sugar, a little white sesame seeds
1: Wash and peel the sweet potatoes, cut into 1cm cubes and wrap a little starch.
2: Heat a little oil in a pan, add sweet potatoes and slowly fry until the surface is browned, then set aside.
3: Add rock sugar and a little water to the pot, cook until the rock sugar melts, wait for the sugar to color, and collect the juice on high heat.
4: Pour in the fried sweet potatoes, shake the pan so that the sugar juice evenly wraps the sweet potatoes, turn off the heat and plate, sprinkle with sesame seeds.
<h1 class="pgc-h-decimal" data-index="09" > cold mix gold needle ru</h1>
Ingredients: Enoki mushrooms, 2 red peppers, 4 spoons of light soy sauce, 1 g of salt, 1 spoon of sugar, 1 spoon of rice vinegar, 5 cloves of minced garlic, a little sesame oil, cooking oil to taste
1: Remove the roots, tear open and wash the mushroom.
2: Put water in a pot, blanch the mushrooms for 2 minutes after the water boils.
3: Cut the red pepper into small pieces, together with the minced garlic, and spread into the enoki mushrooms.
4: Stir the sauce, add 4 spoonfuls of soy sauce, 1 gram of salt, 1 spoonful of sugar, 1 spoonful of rice vinegar, a little sesame oil, and mix well.
5: Pour the mixture over the mushrooms.
6: Put an appropriate amount of cooking oil in the pot, heat it up and pour it evenly into the mushrooms, preferably poured on the minced garlic, and mix well.
<h1 class="pgc-h-decimal" data-index="10" > stir-fried meat with sour shoots</h1>
Ingredients: 150 g of sour shoots, 120 g of pork, 1 bell pepper, 1 red pepper, 1 tbsp salt 1/8 tsp of salad oil 1/4 tsp of chicken essence 10 g of garlic 1 tsp of cooking wine 1 tbsp light soy sauce 1 tbsp corn starch 1 tsp of water 2 tbsp
1. Green and red pepper, sour bamboo shoots shredded, lean meat shredded with cured meat for 10 minutes;
2. Put a tbsp of oil in the pot, 3 when ripe, add lean meat and fry until it changes color, pick up and set aside;
3. Add the remaining oil, add ginger and garlic and stir-fry until fragrant;
4. Stir-fry the green and red pepper shreds and sour shoots until they are broken;
5. Add the sautéed shredded meat and stir-fry evenly;
6. Add a little chicken essence and stir-fry well before leaving the pot;
<h1 class="pgc-h-decimal" data-index="11" >-fruit asparagus anchovy shrimp</h1>
This is a very Lingnan style of special small stir-fry, with anchovy shrimp with seven sister fruit, plus a little asparagus, fresh pepper, the production color is beautiful, refreshing and pleasant.
raw material:
Nine-section shrimp 100 g, seven sister fruit 100 g, asparagus 75 g, chicken fir mushroom 50 g, red pepper slices 10 g.
seasoning:
3 grams of salt, 3 grams of oyster sauce, 2 grams of monosodium glutamate and 2 grams of chicken powder.
make:
1, nine sections of shrimp remove the shrimp head, peel off the upper body of the shrimp shell, retain the tail shell, and then open the back to remove the shrimp line, put fine water under the rinse, add salt, monosodium glutamate, corn starch to grasp the sizing, into the 50% hot oil quickly pull it, fish out the drainage oil and set aside.
2, seven sister fruit peel off the skin, wash and put into the tray, add flavored water (water plus salt, MSG stir well, pay attention to the salty slightly heavier, to ensure that the taste is sufficient) immersion, steam in the steaming box for 20 minutes, take out and drain.
3: Wash and cut the asparagus, pull the oil together with the steamed seven sister fruit and red pepper slices; wash the chicken fir fungus, change the knife to grow about 4 cm, finger thickness strips, fry in a frying pan over low heat until the surface is golden brown, put out and set aside.
4: Heat the pot with oil to 40%, put the treated raw materials into the pot together, add salt, monosodium glutamate, chicken powder, oyster sauce to taste, quickly stir-fry well and then put the pot on the plate.
Production key:
Nine sections of shrimp oil when the oil temperature is high, the time should be short, in 50% of the hot oil can be fried for about 10 seconds, too long will be the shrimp meat fried dry, losing the tender taste.
<h1 class="pgc-h-decimal" data-index="12" > sand lamb chops</h1>
Ingredients: Lamb chops.
Accessories: bread, sugar, garlic, green onion, white sesame seeds.
Seasoning: 20 grams of oyster sauce, 15 grams of very fresh soy sauce, a little shacha sauce.
1. Use the juice of the extremely fresh soy sauce, the best oyster sauce and the sand tea sauce to suppress the lamb discharge pressure cooker;
2: Press for 12 minutes and then fry in 50% hot oil;
3: Then sprinkle minced bread, sugar, garlic, green onion, green onion, white sesame seeds and other accessories on the lamb chops.
<h1 class="pgc-h-decimal" data-index="13" > braised rice tofu</h1>
Ingredients: a piece of rice and tofu, visually about 250g, a little pixian watercress (a small tablespoon), green onion, ginger, garlic, pepper powder, a little salt, starch (also can not be used) a little (a small tablespoon);
1. Prepare all the ingredients, chop the onion, ginger and garlic, and cut the rice and tofu into cubes of about 1.5cm;
2. Heat the oil, add watercress, ginger and garlic, stir-fry until fragrant;
3. Add rice tofu, stir-fry back and forth, pay attention not to use the spatula to press, so as not to crush the rice tofu;
4. Because the rice tofu is originally cooked, so gently stir-fry until flavorful, not too vigorously;
5. Add the adjusted water starch and gently stir-fry until it is viscous (you can also just leave it alone);
6. Turn off the heat, add the green onion, stir well, start the pot and plate;
<h1 class="pgc-h-decimal" data-index="14" > oyster sauce meatballs</h1>
Ingredients: 300g purple eggplant, 1/2 green pepper and 1/2 red pepper, 200g meatballs, 1 tbsp minced garlic, 1 tbsp oyster sauce, 1 tsp light soy sauce, 1 tsp sugar, 1 tsp pepper
1. Cut green pepper and red pepper into pieces, cut the eggplant into hob pieces, dip in flour, fry in hot oil in a pan, fry until the surface is browned
2. Stir-fry the minced garlic in hot oil, add the eggplant, green pepper and red pepper and stir-fry well
3. Add meatballs and all the spices, pour in half a cup of water and bring to a boil until the soup is thick, add a little water starch to outline the sauce
<h1 class="pgc-h-decimal" data-index="15" > sour radish duck soup</h1>
Ingredients: 1 duck, pickled radish, ginger, peppercorns, vegetable oil, goji berries, dates, monosodium glutamate, chicken essence
1. Cut the duck into pieces, pour it into a pot and cook, when the water is boiling, fish the duck up and rinse it with cold water
2. Cut the pickled radish into strips, you can also cut into slices, not too thin
3. Heat the vegetable oil over high heat, pour the cut duck into the pan and fry for 5 minutes (remember to put the peppercorns and ginger)
4. Pour in the right amount of water, bring to a boil, turn the heat to a low heat and simmer for half an hour
5. Pour in the pickled radish, simmer for another 40 minutes, add dates, goji berries, chicken essence, and MSG to get out of the pot
<h1 class="pgc-h-decimal" data-index="16" > fried dried parsley</h1>
Ingredients: 1 handful of parsley, dried fragrant seeds, 1 small strip of pork belly, 1/2 red bell pepper, 1 small piece of ginger, 2 chives, salt, sugar, soy sauce, dark soy sauce, cooking wine, sesame oil, dry starch;
1. Cut the ginger into strips, wash the belly with the skin and slice it into a bowl, sprinkle with a little ginger shredded, mix in soy sauce, soy sauce, sugar, dry starch, mix well, drizzle with sesame oil for marinating;
2. Rinse the dried incense seeds with water and cut into strips and set aside; red bell peppers are desteed and seeds are cut into strips, and the shallots are washed and cut into sections for later; after the parsley is washed and removed from the leaves, tap with a knife to cut the sections for later;
3. After the pot is heated, fill the oil, after the oil is warmed, put the marinated meat slices into the pot and stir-fry, fry until the oil is out of the seven maturity levels;
4. On the bottom oil in the pot, put the remaining ginger shreds, red bell peppers and green onions into the pot and sauté the pot on medium-low heat, pour the dried incense into the pot and stir-fry over high heat; fry until the skin of the dried dried seeds is slightly caramelized, add an appropriate amount of fine salt and stir-fry evenly;
5. Return the sautéed slices of meat to the pot, spray a little cooking wine into the pot and stir-fry evenly; pour the cut parsley into the pot, quickly stir-fry with the ingredients in the pot, pour a little raw soy sauce into the pot and stir-fry evenly, you can start the pot
<h1 class="pgc-h-decimal" data-index="17" > cold pork belly</h1>
Ingredients: 300 g pork belly, rice wine, 1 small piece of ginger, coriander, white sesame seeds and red pepper shreds, green onion, soy sauce, soy sauce, soy sauce, soy sauce, sugar, chili oil, sesame oil, chicken essence, minced garlic
1: Wash the pork belly, put it in boiling water in a pressure cooker, add ginger slices, green onion and rice wine, cover the pot and keep warm for 10 minutes. After the ceasefire, take out the pork belly and cut into small strips, cut the parsley into sections, cut the red spicy and onion into strips and set aside.
2: Put soy sauce, oyster sauce, sugar, chili oil, sesame oil, chicken essence, minced garlic and an appropriate amount of cold boiled water in a bowl, mix into a sauce and pour it on the pork belly strips, add coriander, white sesame seeds and red pepper shreds, mix well.
<h1 class="pgc-h-decimal" data-index="18" > gold medal garlic bone</h1>
Ingredients: pork ribs, hoisin sauce, shacha sauce, dark soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried chili, minced garlic.
1: Change the pork ribs into 12 cm long segments and rinse off the blood with clean water
2. Marinate with spices for 2 hours (seafood sauce, shacha sauce, dark soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar) or above.
3: Heat the oil to 20%, put the ribs into the pan, fry the oil temperature from low to high slowly, until the ribs are mature, the outer skin crust is removed and the oil is drained.
4: Add minced garlic and dried chili peppers to the pot to stir-fry the aroma, then add ribs and stir-fry slightly, add spices, and put on the pot
<h1 class="pgc-h-decimal" data-index="19" > stir-fried meat slices with tea tree mushrooms</h1>
Ingredients: 300 grams of fresh tea tree mushrooms, 50 grams of pork belly, 6 grams of dried chili pepper, 20 peppercorns, 5 grams of ginger, 2 cloves of garlic, black cooked sesame seeds, 15 grams of spicy sauce, 3 grams of salt, 3ml of dark soy sauce, 3 grams of sugar, 3ml of sesame oil;
1. Prepare all the ingredients; wash the old roots of the tea tree mushrooms, soak them in light salt water for a while, and cut the pork belly into 0.3 cm thick slices;
2. After soaking the tea tree mushrooms, rinse with water, drain, and break into inch segments by hand. Pour water into the wok and bring to a boil, add the tea tree mushrooms, and when the water boils again, fish out the tea tree mushrooms and drain the water;
3. Pour oil into a hot pot, heat over low heat, add minced bean paste and fry out the red oil, add sliced ginger, garlic and peppercorns, dried peppercorns and stir-fry the aroma, put in the pork belly slices, sauté on medium and high heat until the meat turns white;
4. Add tea tree mushrooms and fry until they are broken, add salt and sugar to fry into the flavor, pour in the soy sauce to color; finally pour in; sesame oil, sprinkle a small handful of black sesame seeds, serve on the plate;
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