Potato roast pork ribs
Ingredients: pork ribs, potatoes, green onions, star anise, fragrant leaves, dried chili peppers, rock sugar, orange peel, peppercorns, ginger, garlic, soy sauce, soy sauce, lee kum kee marinade, cooking wine
Procedure steps:
1. Prepare the above ingredients
2: Add oil to the pan, sauté the rock sugar until the sugar turns yellow, and pour in the ribs
3: Add green onion, garlic, dried chili pepper, fragrant leaves, star anise and peppercorns
4: Add soy sauce, soy sauce, cooking wine, salt, pour in potatoes and stir-fry
5: Add the right amount of water, pour in the marinade, add the orange peel to the appropriate amount of water to boil, and then pour the ingredients into the saucepan and simmer for about an hour
Mince the diced pepper root
Ingredients: lotus root, minced pepper, vegetable oil, green onion, salt
1: Peel and dice the lotus root.
2: Add vegetable oil to the pot and sauté with green onions.
3: Stir-fry until fragrant, add the diced lotus root and stir-fry well.
4: Add minced pepper and salt and stir-fry quickly for 40 seconds on high heat.
Vinegar slip cabbage
Ingredients: Cabbage, green onion, ginger, garlic, dried chili peppers, balsamic vinegar, salt, soy sauce, sugar, oyster sauce, salad oil
1: Tear the cabbage into small pieces by hand, wash and fish out the water control and set aside.
2: Crush the garlic, slice the ginger, cut the dried chili pepper into sections, and cut the green onion into white pieces.
3: Sauce: 1 spoonful of oyster sauce, 1 spoonful of soy sauce, 1 spoonful of salt, 1/2 spoon of sugar, 3 spoons of balsamic vinegar, stir well.
4: Heat the oil, add the onion, ginger, garlic and dried chili peppers, and burst out the aroma.
5: Pour cabbage and stir-fry over high heat.
6: Stir-fry cabbage until it is broken, and the color is shiny.
7: Pour in the mixed sauce and stir-fry over medium-low heat until the cabbage is slightly soft. Plate from 8 pots.
Peppery sheep's hooves
Ingredients: sheep's trotters, star anise, cinnamon, grass fruit, dried ginger, lemon, dark soy sauce, soy sauce, white wine, fennel, peppercorns, dried chili peppers, peppercorns, chili noodles
Procedure steps:
1: Wash and sauté with water
2: Fry in oil and fry until brown
3, put so large materials and condiments
4, boil on high heat, simmer for two hours on low heat, not easy to rot
5, color and fragrance are complete.
Carrot tofu vegetarian balls
Ingredients: carrot, tofu, green onion, peppercorn powder, pepper, egg, corn starch, flour, salt, oil
1: Wash and peel the carrots.
2. Rub the silk.
3: Crush the tofu into a puree and put it in a basin.
4: Add peppercorns, pepper, salt, eggs, dried starch, minced green onion, grasp well with your hands, let stand for 10 minutes, let the carrots out of the water.
5: Add the flour in parts and stir in a directional direction into a thick batter without fluidity.
6: Dip some water with the help of a spoon, form balls, put into a hot oil pan and fry.
7: Golden brown out of the pot.
Dried sautéed tea tree mushrooms
Ingredients: tea tree mushrooms, small red peppers, green onions, garlic, large ingredients, cumin, dark soy sauce, salt, sugar, a little cooking wine
method:
1. Finely chop the green onion and garlic, cut the dried pepper into small pieces, wash the tea tree mushrooms and soak in light salt water for 10 minutes and rinse with water
2. Sauté the shallots and garlic in oil in a pot, add the small red pepper and sauté until fragrant
3. Add the washed and destemmed tea tree mushrooms
4. Sauté the tea tree mushrooms until the tea tree mushrooms become brown, pour in the soy sauce, cooking wine, salt and a little sugar
5. Continue to sauté until the tea tree mushrooms are juiced, and all of them can be inhaled into the tea tree mushrooms
Four-color small stir-fry
Ingredients: carrots, cucumbers, shiitake mushrooms, eggs, oil, salt, green onion, ginger
1: Wash carrots, cucumbers and shiitake mushrooms and prepare eggs
2: Cut the shiitake mushrooms into chunks
3: Cut carrots and cucumbers into slices
4: Blanch the shiitake mushrooms in a pot and drain the water
5: Fry the eggs in the pan and fry them
6: Stir-fry the shallots and ginger in the pan and stir-fry the mushrooms
7: Stir-fry carrots
8: Stir-fry with salt
9: Stir-fry cucumbers and eggs
10: Stir-fry evenly, turn off the heat and enjoy.
Sautéed pea clips
【Raw Materials】
500 grams of pea, ginger, green onion, salt, green pepper, red pepper, white soy sauce, sugar, vinegar, monosodium glutamate, sesame oil.
【Production process】
1. Wash the pea clips, add a little salt and stir-fry; finely chop the ginger and green onion; shred the green pepper and red pepper.
2. Heat the pot, add oil, add chopped onion and ginger and sauté thoroughly, then put down green and red pepper shreds, then squeeze out the water from the pea clips, if you sauté slightly, add white soy sauce, sugar and vinegar, continue to sauté until cooked, put a little MONOSG, sesame oil can be.
Scrambled eggs with crumpled peppers
Ingredients: Crumpled pepper, egg, pepper, soy sauce, oil, minced garlic
1 Ingredients: Crumpled pepper, egg, garlic.
2 Cut some minced garlic, wash the crumpled peppers to remove the seeds, cut into small pieces, beat the eggs into a bowl and add a little pepper and stir well.
3 Heat the pan with oil, pour the chicken liquid down and gently stroke it with chopsticks.
4 Egg liquid solidifies and shovels out for later.
Add a little oil to 5 pots and sauté the crumpled peppers over medium heat.
6 Then add minced garlic and sauté.
After 7, return the scrambled eggs to the pan, stir-fry with a little soy sauce.
Mapo tofu
Minced beef (or minced pork) (65 g), minced green onion (4 g), chili oil (4 g), tempeh (10 g), peppercorns, minced garlic, soy sauce, tender tofu (200 g), paprika, salt, chicken broth (130 g), ling powder, rice wine
1: First cut the tender tofu into 3-minute diagonal cubes and cook in boiling water for 2 minutes to remove the gypsum flavor and drain the water.
2: Stir-fry the minced beef and bean paste together, then add chili powder, soy sauce, tempeh, chili oil, rice wine, salt and minced garlic, and sauté until flavorful
3, put 100 grams of tofu and chicken soup, simmer over low heat into a thick sauce, then add diamond powder to collect it, put minced green onion, pepper powder, monosodium glutamate is good.
Ground three fresh (less oil version)
Ingredients: 1 eggplant, 1 potato, 1 green pepper, spring onion, oil and salt, garlic, soy sauce, starch.
1: Prepare the raw materials: eggplant cut into hob pieces; potatoes into slices; green peppers into slices.
2: Put the right amount of oil in the pan and fry the potato chips.
3: Turn over the dough again, fry the potato chips until golden brown on both sides and set aside.
4: Sprinkle the eggplant cubes with some salt and marinate, then mix in an appropriate amount of corn starch and wrap them on the surface of the eggplant.
5: Put the right amount of oil in the pan and add the eggplant pieces to fry.
6: When the eggplant is slightly soft and the surface is golden brown, add the fried potato chips.
7: Pour in the appropriate amount of soy sauce and simmer.
8: When the eight are ripe, add the green pepper pieces.
9: Add the right amount of salt and water starch, stir-fry evenly, and thin the sauce.
10: Place on a plate and sprinkle some shallots on the surface.
Sour soup fat beef
Ingredient List:
Fat beef, tomatoes, baby cabbage, green onions
1: Cut the tomatoes into small pieces of baby cabbage to cut the leaves into strips, and leave the stems to stir-fry
2. Heat the oil
3: Stir-fry the tomatoes until soft
4. Some ketchup
5: Stir-fry well and put in water
6, wait until boiling under the fat cattle
7. Put the doll vegetable shreds
8, throw balsamic vinegar, salt again
9: Turn off the heat and let the green onion out of the pot.
Braised Japanese tofu
Ingredients: Japanese tofu, corn starch, green pepper, soy sauce, oil, garlic, bean paste, salt, red pepper
1: Cut the Japanese tofu into small pieces and wrap it in a circle of corn starch so that it is covered with corn starch.
2, hot pan hot oil (oil temperature can be relatively high), put in the tofu fried to the surface crisp, in the case of high oil temperature, the process is 3-5 seconds.
3. Then remove and set aside.
4: Heat the pan with less oil and add garlic, bean paste, soy sauce and stir-fry to make the aroma, add water to the corn starch and mix it evenly into the pot, wait until the pan bubbles (the corn starch water solidifies and matures).
5: Add the fried tofu, green and red pepper and salt and mix well 6 to make it juiced until it is appropriate.
Sweet and sour river crucian carp
Ingredients: crucian carp, ginger slices, chives, cooking wine, balsamic vinegar, sugar, soy sauce, water
1. Ingredients: crucian carp (washed), ginger slices, chives
2: Add 1 tablespoon of cooking wine to a bowl.
3: Add 2 tbsp balsamic vinegar.
4: Add 3 tbsp sugar.
5: Add 4 tbsp soy sauce.
6: Add 5 tablespoons of water.
7: Mix well into sweet and sour sauce and set aside.
8: Heat the pan with oil on the fire and fry the crucian carp on both sides.
9: Then, add the ginger slices and pour in the sweet and sour sauce.
10: Bring to a boil.
11: Finally, cook until the soup is thick and turn off the heat.
12: Place on a plate and set aside the chives.
Fried buns
Ingredients: 500 g of flour. Seasoning: 1.5 kg of vegetable oil (actual consumption of about 150 g), salt 7 g, cool water 250 g.
(1) Mix well with salt and 200 grams of hydrated noodles, knead repeatedly, and add the remaining water with kneading until the dough is fine and grainless. Place in a basin and cover the wet surface for a moment. Press the awakened noodles into a flattened thickness of 1.5 cm, then cut into 1.5 cm long strips, knead them to the size of chopsticks, put them in a basin of oil smeared, brush each plate with a layer of oil to prevent sticking, and when all the dishes are finished, cover them with a cloth for 50 to 60 minutes.
(2) Heat the vegetable oil, remove the coiled strip, place the strip at the root of the index finger of the left hand and press it with the thumb, wrap it around the other 4 fingers from the inside out, and pull the strip thin as you go. Make about 30 laps or so and break the strip. The severed head is pressed into the circle, and then the index finger of the two hands is extended into the circle by 2/3, and then the two chopsticks are used instead of two index fingers to straighten the two straight, and then fried in the oil until it is half cooked, and the chopsticks are pulled out after setting, and the chopsticks are fished out when they are dark yellow
Braised pork belly
Ingredients: 600g pork belly, 1 green onion, 3 slices of ginger, 3 cloves of garlic, 20g of oil, 1 piece of rock sugar, 30g of rice wine, 20g of soy sauce, 10g of dark soy sauce, 5g of balsamic vinegar, appropriate amount of salt, 600g of warm water, 1 spoonful of southern milk sauce (tofu milk soup) 1 large ingredient, 15 peppercorns, 1 piece of cinnamon, 1 piece of baizhi, 5 slices of fragrant leaves, 3 peppers, 3 grass curs, 15g cooking wine
1, pork belly cut into large pieces about 2 * 2 cm, soak in water for about half an hour, soak the blood water, change the water once or twice in the middle. Put cold water into a pot, add 3 slices of ginger, 15g cooking wine to a boil, skim out the foam. Rinse off with hot water and control moisture.
2: Add 20g of oil to the wok, add 25g of rock sugar, heat over low heat, until the icing sugar oil in the pan becomes a fine bubble.
3: Quickly pour in the meat pieces with controlled dry water, stir-fry evenly for about 1-1.5 minutes.
4: Add 30g rice wine, 20% soy sauce, 10g soy sauce, 5g balsamic vinegar.
5: Add 1 green onion, 3 slices of ginger and 3 cloves of garlic. Add the seasoning. Add 600g of warm water without meat (prefer to be softer and add more water).
6: After simmering for 15 minutes, add a spoonful of southern milk, salt and rock sugar, and use a spoon to patiently skim off the oil slick.
7: When the soup is not much, turn off the heat and pick out the spices.
8. Then open the fire to collect the juice.
9, ruddy and non-greasy.
Dry pot potatoes
Ingredients: potatoes (potatoes) 300 grams, dry starch 60 grams, flour 20 grams, paprika 2 tsp (according to their own taste to increase or decrease), cumin powder or cumin grains 2 tsp, pepper powder 1 tsp, green onion ginger garlic minced appropriate amount, salt appropriate amount, 1 inside or so of coriander a small handful
1. Peel the potatoes, wash and cut into thick slices of 0.6-0.8, put them in a pot of boiling water and add a small spoon of salt to the medium heat and cook for about 3 minutes, use chopsticks to prick to see if they are just cooked
2. Drain the water and let it dry until it is not hot, take a container, put the starch and flour in, and then mix the water into a slow-flowing slightly thicker batter, put the dried potatoes into a gentle grasp and mix, so that the surface of the potatoes is covered with paste
3. Frying pan heat pour oil, shake the bottom of the pan, put the potatoes into the pan piece by piece to fry the color, turn the noodles, and then pour some oil into the pan to fry both sides to color, if there are more potato chips, you can fry the potatoes in 2-3 times
4. Pour all the fried potato chips into the pot, add the onion, ginger, garlic and paprika, cumin powder, pepper powder, a small spoonful of salt on medium heat and stir-fry continuously until the aroma of all the spices is emitted, and those who like MSG and chicken essence can also put some
5. Then add the parsley and stir-fry well and turn off the heat
6. If you have an alcohol pot at home, you can put some oil on the bottom of the pot, and then lay a layer of raw vegetables such as lettuce, cabbage, cabbage or rapeseed, and then sprinkle the fried potatoes with spices and mix well into the pot and sprinkle with coriander on top to serve
Scrambled eggs with okra
Ingredients: okra, egg, salt
1. Prepare the raw materials.
2: Wash okra and remove the stems.
3: Bring water to a boil, add a little salt and blanch the okra for tens of seconds.
4. Remove the cool water.
5: Add salt to the eggs, beat with a little water and cut the okra into thick slices.
6: Heat the pan with cold oil and add the egg mixture.
7: Stir-fry until the egg mixture solidifies and is served.
8: Stir-fry a little salt directly into the pan on high heat for tens of seconds.
9: Add eggs and stir-fry evenly.
10. The eggs are smooth and tender, and the okra is crisp.
Spicy flower clams
Ingredients: flower clams, Pixian bean paste, minced ginger, minced garlic, cooking wine, soy sauce, salt
1. Ingredients: flower clams (washed with silt), Pixian bean paste, minced ginger, minced garlic.
2: Heat the oil in the pot and add the minced ginger and garlic to the simmering pot.
3: Then, add the clams and add the appropriate amount of cooking wine.
4: Stir-fry until the clams open.
5, then, add the appropriate amount of Pixian bean paste.
6. Add an appropriate amount of raw soy sauce.
7: Add salt to an appropriate amount.
8: Season and stir-fry well.
Light shadow amaranth tablets
Red heart amaranth (sweet potato), raw oil (oil consumption), refined salt, sugar, alum, red oil
1, wash the red heart, cut into rectangular pieces, and then cut into 1 mm thick slices with a top knife, put in 3 grams of alum, 90 grams of water soaked for 30 minutes, and then put in 3 grams of salt, 225 grams of water soaked in brine for half an hour to dry the water;
2: Put the oil on the fire in the wok and burn until it is six ripe, fry the red amaranth slices in the oil pan until the brownish yellow water is dry, and put the dry oil into the dish;
3, take a bowl, put in the red oil, salt, monosodium glutamate, sugar mixed into juice, pour on the red amaranth slices in the dish, that is, edible;
Creative dish basa fish in eggplant sauce
Ingredient list: sweet potato starch, basa fish, cooking wine, egg white, salt, oil, black pepper, tomato sauce, green onion, sweet potato starch, white vinegar, ginger, garlic
1, basa fish sliced, the size of the random Oh, cut into pieces can also be. Marinate with egg white, salt, cooking wine, and black pepper.
2: Marinated basa fish, coated with sweet potato starch.
3: Heat the oil in a pot until the smoke rises and add the basa fish.
4, fried until the surface becomes hard, that is, with chopsticks pressed up to feel hard. Remove and set aside.
5: Clean the pan with less oil, add green onion, ginger and garlic.
6、Tomato sauce white vinegar,
7: Mix well over low heat.
8: Mix sweet potato starch + water evenly.
9: Pour into a pot. Burn until viscous. 10 Drizzle on top of the fish and you're done.
Braised apricot abalone mushrooms
Ingredients: apricot abalone mushrooms, broccoli, salt, vegetable oil, sugar, soy sauce, oyster sauce
1: Wash the broccoli in small pieces, boil water in a pot, add salt and broccoli and blanch the water for 2 minutes after the water boils
2: Cut the apricot abalone mushroom into thick slices
3. Each piece of cutting tic-tac-toe knife
4: Add vegetable oil to the pan and fry the apricot abalone mushrooms over medium heat
5: After the two sides are golden brown, add sugar, soy sauce and oyster sauce, stir-fry well and collect the juice
Spicy tofu
Tofu, Pixian bean paste, minced garlic, chives, water starch, salt, soy sauce
1. Ingredients: tofu (cut), Pixian bean paste, minced garlic, chives, water starch.
2: Heat the oil in a pot, add minced garlic, add the appropriate amount of Pixian bean paste and stir-fry.
3: Then, add an appropriate amount of water.
4: Turn it over and bring to a boil.
5: Then, add the tofu and bring it to a boil.
6: Finally, add the right amount of salt.
7. Add an appropriate amount of raw soy sauce.
8. Add water starch.
9: Season well and add chives.
Grilled for three fresh
Ingredients: 3 water hair sea cucumbers, 1 piece of water hair squid, 10 quail eggs, 2 eggs, 1 piece of ginger, 1 piece of green onion
1: Cut the egg stall cake into pieces and set aside.
2: Cut the sea cucumber squid into sections and blanch, drain and set aside, the pigeon eggs are boiled and peeled and washed and set aside, the green onion is cut into sections, and the ginger is shredded.
3: Put oil in the pot and sauté the chives and ginger shreds.
4: Stir-fry the sea cucumber squid and quail eggs and heat them evenly.
5: Add 1 tsp sugar, 1 tbsp light soy sauce, 1/2 tbsp tomato paste, 1 tsp salt and stir-fry well.
6: Mix with half a bowl of broth, bring to a boil over high heat and simmer for 3 to 5 minutes on low heat. 7: Collect the juice on high heat, mix half a teaspoon of starch with a tablespoon of water, and contour it.
Three fresh tofu soups
Ingredients: 3 pieces of tender tofu, 10 fresh shrimp, pea grains, corn kernels, 1 egg.
1: Wash and blanch the peas and corn kernels with water.
2: Cut the tofu into small pieces.
3. Peel the shell of the shrimp and remove the black line.
4: Beat the eggs and set aside.
5: Put an appropriate amount of water in the pot.
6: After the water is boiled, add the tofu and cook for a while.
7: Then add the peas and corn kernels and cook until they are broken.
8: Add the shrimp and cook for a while.
9: Season with a little salt and pepper (if you like a slightly heavier flavor, you can add some soy sauce).
10. After that, use corn starch to hook a thin owe.
11: After cooking until somewhat thick, pour the beaten eggs along the edge of the pot.
12, do not turn first, wait for the egg to solidify slightly and then slightly flip it.
Enoki mushrooms in eggplant sauce
Ingredients: Enoki mushrooms, tomatoes, chives, salt, sugar, tomato paste, chicken essence, pepper, sesame oil
1: Cut off the roots of the mushroom. Tear into small pieces, wash and set aside.
2: Wash the tomatoes, cut the cross on top, put the cut cross in hot water and blanch it, peel it.
3: Peel the tomatoes and cut into small cubes.
4: Blanch the mushrooms in hot water and remove the dried water.
5: Finely chop the garlic and chop the green onion.
6: Heat the oil in the pan and sauté the minced garlic until fragrant.
7: Stir-fry the diced tomatoes, add 1 tbsp tomato sauce to taste, add the right amount of water and boil the tomato juice.
8: Add the mushrooms and cook until viscous, add salt, sugar, pepper and chicken essence to taste.
9: Drizzle a few drops of sesame oil on Titian before cooking. 10 plates. Sprinkle some green onions to garnish.
Braised rotten bamboo
Raw materials: rotten bamboo, fungus, carrots, are all ingredients that are beneficial to health. After adding oyster sauce, the braised bamboo is bright red in color and more fragrant.
Ingredients: 300g of soaked bamboo, 100g of soaked fungus, 50g of carrot
Ingredients: green onion, ginger, garlic, cooking wine, soy sauce, sugar, oyster sauce to taste
1. Soak the bamboo and black fungus in advance, cut the bamboo into oblique segments, slice the carrots, slice the onion, ginger and garlic
2. Heat a small amount of oil in the pot and sauté the chives, ginger and garlic slices
3. Stir-fry the bamboo, fungus and carrots
4. Add cooking wine, soy sauce, sugar and half a cup of water and simmer slightly
5. When the soup is thickened, add an appropriate amount of oyster sauce
6. Stir-fry evenly to get out of the pan
Eggplant beans
Ingredients: eggplant, beans, ginger, garlic, dried red pepper
Seasoning: soy sauce, oyster sauce
1. Select the old tendons and wash and cut the sections
2. Wash the eggplant and cut into long strips
3. Cut the dried chili pepper into sections and slice the ginger
4. Heat the oil in a pan and fry the beans until the skin is wrinkled
5. Add the eggplant and fry it thoroughly
6. Leave a little oil in the pan and sauté the ginger, garlic and dried chili
7. Stir-fry the eggplant and beans for a while
8. Finally, add soy sauce and oyster sauce
Miyaho apricot abalone mushroom
Ingredients: 300g of apricot abalone mushrooms, 100g of diced green onions, 100g of Huangfei red spicy peanuts, 2 cloves of garlic, appropriate amount of red pepper, 1 tbsp of peppercorns in Huangfei red spicy peanuts
Seasoning: starch, cooking wine, soy sauce, dark soy sauce, vinegar, sugar, salt, monosodium glutamate, pepper, sesame oil
1. Apricot abalone mushrooms, green onion cut into the same cubes, garlic minced; Mix 1 tablespoon each of light soy sauce, dark soy sauce, cooking wine, sugar + 2 tablespoons vinegar + salt, monosodium glutamate, sesame oil + starch, water + 1 tsp minced garlic and mix into a bowl of juice
2. Put the diced apricot abalone mushrooms in a basin, sprinkle a little salt and let it sit for 5 minutes, then sprinkle 2 tablespoons of starch or fried powder, and shake it back and forth to make the starch adhere evenly
3. Heat the right amount of oil in the pan, put in the diced apricot abalone mushrooms, lay flat, do not turn first, until the bottom surface becomes yellow and set, then turn the noodles and fry until golden brown to drain the oil
4. Leave a small amount of oil in the pot, add 1 tablespoon of yellow fly red peppercorns, stir-fry over low heat, add minced garlic, red pepper and green onion
5. Add the fried diced apricot abalone mushrooms, pour in the pre-adjusted bowl juice and turn quickly
6. Finally, add Huang Fei red spicy peanuts, mix well and plate
Poached tofu
Main ingredients 2 pieces of southern tofu, 50 grams of spinach core, 50 grams of egg white, 20 grams of cooked lean ham. Seasoning 10 g large oil, 20 g chicken fat, salt 5 g, flavor clear 5 g, pepper 1 g, cooking wine 20 g, wet starch 30 g, chicken broth 200 g.
(1) Remove the coarse skin on the surface of the tofu and make a puree overly fine. Mince the ham. Wash the spinach core.
(2) Take egg whites, 5 grams of salt, 3 grams of monosodium glutamate, pepper, 10 grams of cooking wine, 20 grams of wet starch and stir well with tofu puree.
(3) Use a small spoon, smeared with large oil to squeeze the tofu puree into balls, then press flat with your hands, sprinkle with minced ham on top, steam for 5 minutes, take out and float with soup.
(4) Bring the chicken broth to a boil and add the spinach core, then add the tofu balls after cooking slightly, cook it over high heat, and then drizzle with chicken fat.
Home-cooked tofu
Home-cooked tofu is a common home-cooked dish, nutritious and delicious, suitable for all ages, this dish is low cost, rich in nutrition, tender and smooth in taste, strong bean flavor, soft and fragrant tofu, full of aroma, very suitable for cooking at home, is a delicious dish with wine and rice! Instead of frying tofu in oil during cooking, boil tofu with water can be used less and the dish will be healthier. Tofu and tofu products are rich in protein content, complete protein, not only contains 8 kinds of amino acids necessary for the human body, but also the proportion is close to the needs of the human body, and the nutritional value is high; Rich soy lecithin is beneficial to the development and growth of nerves, blood vessels and brains, and is an important food for baby growth and development, helping to enhance resistance and promote growth and development. Tofu is rich in protein content, and tofu protein is a complete protein, not only contains eight kinds of amino acids necessary for the human body, but also the proportion is close to the human body's needs, and the nutritional value is higher; it has the effect of reducing blood lipids, protecting vascular cells, and preventing cardiovascular disease. In addition, tofu is also very good for post-illness recuperation, weight loss, and delicate skin.
Ingredients: 200 grams of northern tofu, 100 grams of minced meat
1. Prepare the ingredients used.
2. Cut the tofu into small cubes.
3. Tear the foamed fungus into small flowers.
4. Add water and a small amount of salt to the pot, add the tofu cubes and boil until 2 minutes, then drain and drain.
5. Fill the pot with oil, sauté the red oil with Pixian hot sauce, and then add the onion and ginger and stir-fry until fragrant.
6. Sauté the minced meat until it changes color.
7. Cook the cooking wine, add soy sauce and sauté the sugar to stir-fry evenly.
8. Add the cooked tofu and fungus, then add the appropriate amount of water.
9. After bringing to a boil, turn to medium heat and cook until the soup is concentrated. Add the thin mustard and add the chicken essence to taste.
Spice-free goulash
Beef brisket, mushrooms, shallots, soy sauce, cooking wine, salt, tomato sauce, ginger, garlic
1: Wash and cut the brisket, rinse off the blood with running water, drain and set aside. Heat the oil in a hot pan and sauté the shallots, ginger and garlic until fragrant, stir-fry the beef brisket to change color, and continue to stir-fry the cooking wine and soy sauce.
2: Then add the ketchup.
3: Continue stir-frying until you can smell the ketchup.
4: Pour the right amount of water into the brisket and add the right amount of salt to start simmering, if there is no water in the middle, remember to add boiling water. The simmering time on the gas stove is 4 hours.
5: Cook the whole mushroom in water, let it cool and slice it.
6: After the beef is stewed until it is soft and not rotten, cook the mushroom slices for 30 minutes, please try to be salty before coming out of the pot.
Tips
Very fresh beef can be rinsed with blood water, if it is not so fresh beef or blanched and then fried is better.
Never choose pure lean beef to stew
If you do not use a gas stove to simmer for 4 hours, you can directly put the pressure cooker for 25-30 minutes, and then use the wok to collect the juice.
Stew fish in an iron pot
Ingredients: grass carp, green onion, ginger, star anise, dried chili peppers, cooking wine, pepper, thirteen spices, soy sauce
1: Wash the fish and cut into cubes in a basin, green onion, ginger, chili pepper, and set aside in a Skent cast iron pot.
2: Cut half of the amount of green onion and ginger into strips, half of the amount of ginger sliced, and cut the pepper and green onion into small pieces.
3: Sprinkle shredded green onion and ginger into the fish and sprinkle with salt.
4: Pour in the cooking wine.
5: Add pepper.
6: Add thirteen spice seasonings.
7: Stir well and marinate for half an hour.
8: Pour an appropriate amount of cooking oil into an iron pot, add star anise, chili shallots, ginger slices and stir-fry until fragrant.
9: Pour in the fish cubes and stir-fry twice.
10: Add an appropriate amount of warm water and pour in the soy sauce.
11: Simmer for 10 minutes and add a little salt, sprinkle green and red pepper rings and garnish.
Spicy spiced dried beans
Ingredients: 10 slices of dried white beans, 1 fresh red pepper, 2 shallots, 3 cloves of garlic
Brine spices: 2 star anise, 1 fragrant leaf, 1 small piece orange peel, 20 peppercorns, 2 tbsp light soy sauce, 1 tsp sugar, 1/4 tsp salt, 1/4 tsp white pepper, 1/4 tsp thirteen spice powder
Seasoning: 1/4 tsp salt, 1 tsp light soy sauce, 1/4 tsp sugar
1. Cut the dried white beans on both sides with a slanted flower knife, mince the red pepper, chives and garlic and set aside; Heat a saucepan, heat 2 tbsp of oil and fry the tofu over medium heat
2. When frying until the surface is golden brown, turn the noodles with chopsticks and fry again until both sides are golden brown; Stir the tofu to the side and add the peppercorns, star anise, fragrant leaves, orange peel, and sauté until fragrant
3. Add water or broth, the amount of water is just over the tofu cubes. Add soy sauce, salt, sugar, pepper, thirteen spices to taste
4. After boiling over high heat, reduce heat and simmer until the water is completely drained. Set aside the tofu
5. Heat a little oil in a wok, add minced red pepper, shallots, garlic and stir-fry until fragrant, add salt, soy sauce, sugar, and cook for another 1 minute; Just drizzle the sautéed top of the sautéed toppled tofu
Sliced meat fried with apricot abalone mushrooms
Ingredients: pork, apricot abalone mushrooms, oil, salt, oyster sauce, soy sauce, cooking wine, green onion, green pepper, ginger
1: Cut the pork into slices, add soy sauce, cooking wine and starch and stir well for 10 minutes
2: Pick and wash the green peppers and cut into pieces
3: Wash and cut the apricot abalone mushrooms into slices
4: Start the oil pan, put the green pepper into the pot and put it out after the oil
5: Put the apricot abalone mushrooms into the pot and put them out after oil
6: Stir up the oil pot again, sauté the minced green onion and ginger until fragrant, then put the slices of meat into the pot and sauté
7: Sauté the slices of meat and add oyster sauce to stir-fry 8 apricot abalone mushrooms into the pot and fry
9: Add salt and stir-fry
10: Stir-fry the green peppers
11: Stir-fry evenly, turn off heat and enjoy.
Pan stickers to chicken slices
Ingredients: 250 grams of chicken breast meat, 200 grams of pork fat, 200 grams of winter shoots, 70 grams of cooked ham, 200 grams of chinese cabbage, 1 egg. Seasoning sesame oil 20 g, tomato sauce 30 g, vinegar 10 g, sugar 20 g, pretzel salt 25 g, wet starch 30 g.
(1) Cut the winter shoots and raw chicken breast into thin slices 2.5 cm wide and 4 cm long. Slices of the same size of fatty flesh, with some small eyes pricked on the slices. Slice the green onion and ginger. Finely chop the ham meat. Wash the cabbage and cut into fine strips.
(2) Mix egg whites and wet starch into a thin paste. Combine the shallots, ginger, cooking wine, flavor, and salt to marinate the chicken slices. Use a clean cloth to remove the grease from the fatty meat, then spread the egg paste on the fatty meat, add a piece of winter shoots, and sprinkle with minced ham. At this time, pick the green onion and ginger used to cover the chicken slices, mix the egg paste with the chicken slices, and put them on the bamboo shoot slices.
(3) Fill the pot with oil, put the chicken and fatty meat face down one by one into the bottom of the hot oil pot, add heat and fry until the bottom is yellow and the chicken is cooked, you can take it out, and put it on a plate at one end. Mix the shredded cabbage with tomato sauce, sugar, monosodium glutamate and vinegar, place on the other end of the plate, and add some salt and pepper on each side.
Shiitake tofu stewed chicken wings
Chicken whole wings, dried shiitake mushrooms, northern tofu, red pepper, green pepper, garlic, green onion, ginger, soy sauce, oyster sauce, cooking wine, salt, oil
1. Prepare the materials
2. Shiitake mushroom foam
3: Wash and chop the chicken wings, add a little salt and cooking wine and marinate for a while
4: Cut the tofu into small pieces
5: Cut green and red pepper into small pieces, slice the ginger and garlic and cut the green onion into sections
6: In a dry-boiled casserole dish, fry the tofu in hot oil until golden brown, then set aside
7: Fry the chicken wings for a while, then set aside
8: Add oil to the pot, stir-fry the shallots, ginger and garlic until fragrant, then add the mushrooms and stir-fry for a while
9: Stir-fry the tofu and chicken wings, then mix with soy sauce, oyster sauce and salt
10, add a small half bowl of water and cover and simmer for about 20 minutes 11 Finally add green and red pepper and simmer for a while.
Sauce roasted eggplant
Eggplant, Pixian bean paste, salt, red pepper, green pepper, vegetable oil, ginger, garlic, oyster sauce, chicken juice
1: Cut the eggplant into strips, add salt and soak in some water for a while.
2: Cut the red pepper into strips.
3: Cut the green pepper into strips.
4: Add vegetable oil to the pot and stir-fry over low heat with Pixian bean paste.
5: Add ginger slices and garlic slices when stir-frying in red oil, stir-fry until fragrant, add drained eggplant and stir-fry.
6: When the eggplant becomes soft, add oyster sauce and chicken juice, stir-fry evenly and add an appropriate amount of water and cook for 10 minutes.
7: Add green and red peppers and add until the consistency of the soup you like is.
Stir-fried clams
Ingredients: clams, salt, green onion, soy sauce, dried chili peppers, ginger, garlic
1: Boil the clams in boiling water and remove them. When it is about to boil, you can put in the clams, and after opening the mouth, you can immediately fish them out, and you can't fight.
2: Add oil to a clean pan, add shallots, ginger garlic and dried chili peppers.
3. Complete the previous steps, immediately put in the clams.
4: Quickly put less salt, quickly mix the soy sauce and turn off the heat, add the green onion (green).
Beef with asparagus
Beef 4 pairs, asparagus 150 grams, rice wine 40 grams, soy sauce 20 grams, sugar, baking soda, a little pepper, water starch, green onion and ginger slices 20 grams each, ginger 2 grams, peanut oil 500 grams, a little monosodium glutamate.
1: Cut the asparagus into diamond-shaped pieces. Deglue the beef, cut into thin slices, put into a bowl with baking soda, soy sauce, pepper, starch, rice wine, ginger and water for 10 minutes, add peanut oil, marinate for another hour;
2: Put oil in the wok, cook until it is 60% hot, add beef slices, stir-fry, when the color is white, pour into a colander to drain the oil;
3, leave oil in the pot, put in the onion and ginger slices, sugar, soy sauce, monosodium glutamate, a little water, after boiling, with water starch to outline, put in the beef slices, asparagus segments, mix well, put the pot and plate.
Vinegar slip cucumber
Tender cucumber (300 g), sugar (6 g), balsamic vinegar (7.5 g), green onion and ginger (4 g), salt (4 g), dried chili (a little), soy sauce (a little), wet powder (a little), whole peppercorns (a little)
1. Dig out the heart of the cucumber, cut it into thin comb slices, mix with a little salt, and squeeze out the juice.
Second, start the sesame oil pot, after boiling until it is hot, put the peppercorns and dried peppers into the stir-fry red, then put the cucumber, and then mix the onion ginger, vinegar, soy sauce, wet diamond powder into it, and fry it a few times.
Kawami Meat Ding
150 grams of lean and tender pork, 100 grams of oil, 20 grams of soy sauce, 20 grams of cooking wine, 0.5 grams of salt and 0.3 grams of sugar, 1/2 egg white of 0.2 grams of vinegar, 20 grams of water starch, 15 grams of bean paste, 15 grams of green onion, ginger, garlic and wool soup.
1: Cut the green onion into shallots, ginger, garlic into slices and set aside. Marinate the diced meat in soy sauce, cooking wine, salt, and MSG, then add egg whites and water starch and grasp well by hand. Mix soy sauce, sugar, vinegar, soup, cooking wine, salt, monosodium glutamate and water starch into a bowl;
2, spoon on the heat, into the oil after the hot meat and watercress sauce under the pot sautéing, until the meat is hot, watercress sauce stir-fried out of the aroma and red oil, then into the shallots, ginger slices, garlic slices stir-fry, and then put in the ingredients and then pour into the mixed bowl, and so on the sauce is cooked through and then stir-fried, the sauce evenly wrapped the raw materials can be spooned.
Home-cooked sweet potatoes
Ingredients: sweet potato, oil, sugar, water
1: Prepare sweet potatoes and peel them
2: Sweet potatoes and strips and set aside
3: Heat the appropriate amount of oil in the pot and add the sweet potato strips
4: Fry until golden brown and drain the oil
5: Add an appropriate amount of water and sugar to the pot and heat and melt
6: Heat and stir until caramel color appears
7: Add sweet potatoes and stir well
8: Finally, put it out and eat it while it is hot
Stir-fried dried leeks
Ingredients: leeks to taste dried to taste
1. Prepare all the ingredients.
2. Bring the dried slices to a boil, cut into strips, boil the pot under water, blanch the water and drain with cold water.
3. Separate the hard part of the leek from the leaf cut.
4. Fry the peppercorns in cooking oil, add the shredded ginger, red pepper shreds, dried incense and five-spice powder and sauté together.
5. Add 1/2 tablespoons of light soy sauce, 1 teaspoon of salt and stir-fry well, add the white part of the leeks, and fry together until the leeks are white.
6. Add the leek leaves and turn off the heat twice, and add some chicken essence to enhance the taste.
Three fresh pie
Ingredients: Peppercorn powder, soy sauce, sea rice, cabbage filling, pork, sesame oil, mushroom essence, sugar, salt, cooking wine, flour, blended oil, ginger powder, allspice powder.
1, the method of pie has been introduced before, pork, sea rice, cabbage filling, seasonings have soy sauce, cooking wine, pepper powder, five-spice powder, ginger powder, blending oil, salt, sugar, mushroom essence, sesame oil, the specific method is not verbose.
2, take the method of frying buns, but replace the starch water with flour water.
3, when frying, use the speed to glue both sides to the oil and then add flour water, after the water is dry, turn the noodles and add the second time (a little bit can be), the effect is really good.
Soft fried mushrooms
Ingredients: tender oyster mushrooms, eggs, potato starch, pretzel
1. Stir well the egg mixture, then add the potato starch and beat again
2. Remove the roots of the oyster mushrooms, wash them, and blanch them slightly in boiling water
3. Fish out the over-cold, squeeze out the water, and tear the large pieces of mushrooms into small pieces by hand
4. Stir the mushrooms into the batter and stir well
5. Put vegetable oil in the pot, heat it, after the oil is hot, put in the mushrooms that are hung up in batches, and after the mushrooms quickly float, the sticky ones are separated
6. Fry over medium heat until the skin is hard, and then pick up the oil control
7. When the oil temperature rises, re-fry the mushrooms once, fish them out immediately after changing color, and load the plate after controlling the oil (or absorbing oil with special paper in the kitchen).
8. Sprinkle with salt and pepper and serve hot
Three fresh pours of Japanese tofu
Ingredients: 4 bags of Japanese tofu, 100 grams of shrimp, 1/2 carrot, 7 shiitake mushrooms, 1 egg, 1 red pepper, 2 tablespoons of water starch, 1/2 teaspoon of salt, 1 small piece of ginger, 2 chives, vegetable oil, 1/2 bowl of broth.
1: Peel off the shell of the fresh shrimp, pick off the shrimp line, wash it and cut it into small pieces.
2: Dice shiitake mushrooms and carrots, shred ginger, chili pepper into rice, and green onion.
3: Remove the Japanese tofu, cut one into five pieces, beat an egg and add a little salt to the egg mixture to taste.
4: Put Japanese tofu in egg mixture, wrap in a thin layer and fry until golden brown.
5: After frying, fish out the drained oil and put it on the plate for later.
6: Heat the oil again, add ginger shreds and sauté until fragrant, then add diced carrots and stir-fry for a while.
7: Stir-fry the shrimp, shiitake mushrooms and red peppers.
8: Sauté until the shrimp change color and add salt to taste.
9: Add a small half bowl of broth and simmer for a while
10, 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.
Sauce roasted yellow croaker
Ingredients: Yellow croaker, bean paste, sweet noodle sauce, tomato sauce, sugar, cooking wine, corn oil, ginger, garlic, green onion, salt
1: Wash the yellow croaker and cut into two pieces.
2: Spread the fish with salt and 1 teaspoon of cooking wine, marinate for 15 minutes, then rinse with water and use kitchen paper to dry the water.
3: Heat the frying pan and fry the fish over medium heat until golden brown.
4: Turn over and fry until golden brown on the other side.
5, when frying fish to prepare the sauce: the watercress sauce, sweet noodle sauce, tomato sauce, cooking wine, sugar, 1.5 cup of water mix well, eat spicy watercress sauce can be put more, other sauces as appropriate to reduce.
6: Cut the ginger into strips, peel the garlic and cut the green onion into green onions.
7: After frying the fish until golden brown on both sides, add ginger and garlic and fry.
8: Pour in the sauce, bring to a boil, reduce heat and cook for about 15 minutes.
9: Drizzle the sauce on the fish with a spoon during the period to make it taste evenly.
10: Cook until the fish is cooked thoroughly, collect the juice on high heat, thicken the juice and add green onion.
Curry mushrooms
Ingredients: mushrooms, red peppers, curry paste (you can also use curry cubes) If the sauce has a taste, you don't need to add too much salt to taste
1. Cut the red pepper into pieces, slice the garlic, wash the mushrooms, make a pot of water, boil the mushrooms after boiling, blanch slightly, that is, cook for 1 minute and remove the control and set aside
2. Add a little olive oil in the pan and sauté the red pepper and garlic slices until fragrant
3. Add curry paste and sauté to taste and golden
4. Add the mushrooms and continue to stir-fry
5. Until each mushroom is wrapped in curry, put a small bowl of water on high heat and bring the curry sauce to a boil, turn the heat to low, cover and slowly simmer until the mushrooms are flavored
6. When stewing, you can also put in a small casserole to stew, when eating, burn a small candle to bake, better, curry is the more boiled thicker.
White fruit roast chicken
Net hen 1250 g, white fruit 250 g, clear soup 750 g, lard oil 500 g, chicken oil 20 g, ginger, garlic white, cooking wine 50 g each, pepper, carrot 2 g each, salt 5 g, monosodium glutamate gram, wet starch 25 g
(1) Shell and sprout the white fruit, put the wok on the high heat, burn the lard to 60% heat, and fry the white fruit until it is fished out. Hubu cut into small plum blossoms and blanched;
(2) Put the chicken in boiling water and then scoop it up, rinse it in clean water;
(3) Add ginger, green onion, cooking wine, pepper and chicken to clear soup, boil for a low heat, add white fruit and fine salt when the chicken is roasted to eight ripe, put the chicken on the plate when the white fruit is burned, and surround the white fruit around the chicken;
(4) Put the soup in the pot on the high heat, remove the ginger and shallots, hook in the wet starch, the soup under the MSG, the chicken fat and the pot evenly, call the chicken body, carrot small plum blossom around the chicken is ready.
Tomato enoki mushroom fat beef roll
Ingredients: 3 tomatoes, 1 sachet of enoki mushrooms, 1 box of fat beef, 2-3 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoonful of tomato paste, a pinch of salt
1: Remove the roots of the mushrooms, wash and tear them into small pieces, blanch the tomatoes in boiling water and cut into cubes.
2, Wanmu intelligent lifting pot boiling water, boiling water and pour the beef rolls in.
3: Blanch until discolored, remove and rinse. A small hot pot that can be raised and lowered.
4: Add oil to the pan and stir-fry the tomatoes until the juice is tender.
5: Bring to a boil with some water.
6. Afternoon Enoki mushrooms.
7: Pour in the fat cows.
8: Add soy sauce, oyster sauce, tomato sauce and a pinch of salt to taste.
9: Cook for three to four minutes to taste.