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!
Scrambled eggs with sweet and sour leeks
Ingredients: 100g leeks, 4 eggs, oil, 20g tomato paste, 15ml balsamic vinegar, 25g sugar, 10ml light soy sauce, 2g salt, water starch, 3g ginger
Directions: 1. Prepare all the ingredients.
2: Take a small bowl and add tomato sauce, balsamic vinegar, soy sauce, salt, sugar and water and stir well.
3: Wash and chop the leeks and beat into the eggs.
4: Add a little salt. 5. Stir well.
6: Heat the wok and pour in the leek egg mixture.
7: Stir-fry until hot.
8: Add a little oil to the pot and sauté the minced ginger.
9: Pour in the mixed ingredients and stir-fry until fragrant.
10: Then add a little water starch to thin the mustard.
11, pour the sweet and sour sauce on the leek eggs, mix well when eating, it is good.
Impostor dish
Ingredients: Hot pot powder, cauliflower, fungus, rice cake, oyster mushroom, lotus root, potato, lettuce, black tempeh 30 grams, 3 cloves of garlic, 1 small piece of ginger, 1 grass fruit, 1 fragrant fruit, 1 small spoon of cumin, 1 small piece of cinnamon, 2 white buttons, 1 piece of fragrant leaves, 1 triangle, minced pepper, minced peppercorn, sesame oil, pepper oil, Pixian watercress 2 tbsp, monosodium glutamate, salt, erjing, millet pepper, coriander
Directions: 1, prepare the stir-fry: black bean drum first cut finely, garlic minced
2: Put oil in the pot and sauté the watercress first; then add the black tempeh, garlic and ginger, and continue to stir-fry until fragrant
3: Add half a pot of broth, or water, put in the brine box with spices in the ingredients, sprinkle with minced pepper and minced peppercorns, bring to a boil, reduce heat for 20 minutes
4, fungus and hot pot powder in advance to soak soft; wash all kinds of materials, cut into small pieces
5, put the dish into the boiled soup base, depending on the amount of dishes, high heat for 5-10 minutes, you can
6: Add sesame oil, peppercorn oil, monosodium glutamate and salt to a bowl, finely chop the green pepper and millet pepper, and cut the parsley into sections
7: Put the vegetables into a sesame oil bowl, add the appropriate amount of soup, sprinkle with green peppers, millet peppers and coriander
Minced garlic open-backed shrimp
Ingredients: 500g of prawns, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of garlic, appropriate amount of green pepper, appropriate amount of red pepper
Directions: 1: Wash the shrimp bubbles. 2) Cut off the feet and head of the shrimp, cut it from the middle, and do not cut the tail into sections.
3, good shrimp washed to remove shrimp intestine shrimp line, tail facing up. 4) Finely chop the garlic
5: Heat vegetable oil and add half of the garlic and fry until brown
6: Pour into the raw garlic, add salt and chicken powder and mix well to form minced garlic in oil.
7: Apply evenly to the shrimp. 8) Finely chop the green and red peppers.
9: After the water is boiled, steam in the steamer for 10 minutes. 10) After taking it out, you can pour out part of the soup on the plate and wipe the edge of the plate clean. 11) Sprinkle with chopped peppers. 12) Take a clean pan and pour oil until white smoke comes out and drizzle on the shrimp.
Stir-fried garlic
Ingredients: 1/2 bowl of oyster sauce, 1 tablespoon of garlic chili sauce (suitable for Cantonese taste), 1.2 million minced garlic, 1.20% green onion
Method 1, put cold water in the pot to cover the flower nails, cover the pot lid, boil the water until the flower nails are opened, turn over a few times as soon as the flower nails are opened, and drain the water immediately when cooked. (Don't roll too long, the meat will get old and shrink.) The new flower nails I bought were all opened as soon as the water opened, and the flower nails opened almost at the same time, and they were fished up after a few flips. Those who have spare time can break the shell of the other half. ）
2, fry the garlic in the pot under the hot oil for 5 seconds, then under the oyster sauce + chili sauce + green onion and garlic stir-fry it immediately after the flower nails are poured in and stir-fried evenly to the plate (this step should be fast, do not stir-fry for too long, the flower nails are evenly wrapped in the sauce and immediately start the pot, otherwise the oyster sauce will be more and more mushy).
Sweet and sour cucumber shreds
1. Put the cucumber in the refrigerator in advance and chill it
2. Peel the cucumber
3. Continue to cut with a peeling knife and put the cucumber shreds on the plate; the cucumber is relatively soft, cut into pieces and retain.
4. White vinegar, honey 2:1 ratio, add a small half spoon of salt and mix well, pour in the cucumber shreds and mix well.
5. Mixing in the sauce in advance will make the cucumber soft and not crunchy. You can put it next to it, it is recommended to eat and mix with it.
Meatballs
1. Chop the ginger and green onion, these details everyone will know. I didn't take pictures, first I put the minced meat I bought home, put it in a larger basin, and then put all the condiments in it.
2. Put in all the condiments, use your hands, and stir-fry evenly, as shown in the picture
3. Start the oil pot heating, pay attention, the oil in the oil pot must be more
4. At this time, we mix the condiments, roll them into a ball, and set aside
5. Well, the oil has been boiled, put in the kneaded meat balls
6. Stir-fry the meat balls in the oil pan a few times. Fry the golden brown and you're good to go
7. Fried well, after waiting for it to cool, you can use the plastic bag to pack well, put it in the refrigerator for refrigeration, and heat it when you want to eat, which is very convenient.
Corn roasted pork ribs
Directions: 1. Cook the ribs in cold water, add a few peppercorns, blanch the water and remove.
2. Pour oil into a pan, add the ribs and fry until golden brown on both sides.
3. Then, add the shallot ginger star anise, five-spice powder and sauté until fragrant.
4. Put the tomato sauce and stir-fry the braised soy sauce (soy sauce) to make the ribs color.
5. Heat water to flood all ingredients.
6. Bring to a boil over high heat, simmer over low heat for 30 minutes, add salt and continue simmering for 30 minutes.
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 or so of coriander segments a small handful
method:
1. Peel the potatoes, wash and cut into slices, 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, then mix the water into a batter that flows slowly and slightly thicker, put the dried potatoes into a gentle grasp and mix, so that the surface of the potatoes is covered with paste
3. Fry the frying pan to heat up and pour oil, shake the bottom of the pan, put the potatoes into the pan piece by piece and fry them to 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
Spicy shrimp
Ingredients: 180g shrimp, dried chili pepper, 3 slices of ginger, 2 cloves of garlic, 1 spoonful of pepper, 1 tbsp of bean paste;
method
1. Remove the head and tail of the shrimp, peel off the shell, remove the shrimp, sprinkle pepper and marinate for a while.
2. Cut the dried chili peppers into small pieces.
3. Heat the pan with oil, put the ginger garlic flat and the pepper together to sauté for a while to stir-fry the aroma.
5. Add a large spoonful of watercress paste, a small bowl of water and sauté until fragrant.
6. Pour in the shrimp, stir-fry until the shrimp turn red, and then slightly collect the juice.
Tomato stewed pork ribs
Ingredients: 500g of ribs, 250g of tomatoes, 1 tbsp of oyster sauce, 1 tsp of cooking wine, 1 tsp of light soy sauce, 1/2 tbsp of pepper, 3 star anise, cooking oil, water
1. Cut the ribs into small pieces and wash them for later; wash the tomatoes, put them in hot water and roll for a while, then fish out the skin and cut into pieces;
2. After washing the ribs, mix them evenly with oyster sauce, pepper, cooking wine and corn starch and marinate for about 4 hours;
3. Put the appropriate amount of oil in the pot, then put the marinated ribs into the pan and fry, fry until both sides are yellowed and then fished out for later;
4. Put half the amount of tomatoes, fried ribs and star anise into the soup pot, add boiling water without the ingredients, and then pour the soup of the marinated ribs into the pot together, after bringing to a boil, simmer for 1 hour on low heat.
Red braised lamb
Ingredients: Red braised lamb pot bottom, lamb chops 1500g, heavy oil watercress chili sauce (minced pepper is not OK), butter/vegetable oil (best butter, lumpy) 50g, 2 green onions, 1 large piece of ginger, 3 red dates, 10 goji berries, 1 tbsp cooking wine, 1 tbsp of dark soy sauce, 5 large ingredients, 15 peppercorns, 1 large piece of cinnamon peel, salt appropriate amount, cumin 20g, coriander 1 large handful, hot pot side dish, beef and sheep broth (water is also OK), green vegetables (any green leaves you like), more drops of tofu skin, more drops of tofu skin, Frozen tofu must have been frozen, and the dried noodles are delicious;
1. Cut the lamb chops into 5 cm long pieces and soak them in water for more than half an hour. Two green onions, one cut into long pieces as shown in the picture. The other tree is cut in half from the middle. The slash knife is cut into short segments. Cut the ginger into large pieces, not too thick. Cut the parsley into 5 cm long pieces.
2. Squeeze the soaked lamb chops dry by hand. Add water to the pot, it is advisable to put the lamb chops in a cold pot with cold water, remember to blanch the lamb chops. After the water boils, immediately remove the lamb chops and drain. Heat a wok and heat oil, add slices of ginger and chopped green onion with a knife and sauté over high heat until fragrant.
3. Add the drained lamb chops and stir-fry quickly over high heat. Add the cooking wine and continue to stir-fry until the lamb chops are tightened and begin to color. Add the chili sauce and stir-fry quickly until fragrant and the lamb chops are colored. Add the soy sauce and continue stir-frying over high heat. Sauté until the lamb chops are evenly colored, turn off the heat and remove from the pan.
4. Pour the fried lamb chops and stir-fry together into a cast iron pot or casserole dish. Add water, preferably a little more lamb chops, add the large ingredients and cinnamon peel, peppercorns. Cook over medium heat, without lid, and after boiling, skim off the foam with a spoon.
5. Appropriate salt seasoning, in fact, basically do not need to add more salt. The reserved shallots, dates, and goji berries are all put in. Cover and simmer over low heat for about 40 minutes. Cook until the lamb chops are crispy, add cumin, cook slightly for a while and turn off the heat. Add parsley and simmer with a lid. Handle the hot pot side dishes when stewing lamb chops.
Mapo tofu
Ingredients: 2 pieces of tofu, 50g minced meat, 20g of light soy sauce, 5g of sugar, sesame oil, wet starch;
1. Cut the tofu into small pieces, put it into boiling water, reduce the heat, add about 3g of salt, and when the water will not be opened, fish out the tofu blocks and set aside;
2. Put the appropriate amount of cooking oil in the pot, sauté the minced garlic, ginger shredded, peppercorns, dried red peppers, and then add the Pixian bean paste chopped in advance and stir-fry to create the aroma;
3. Add minced meat and continue to stir-fry until it changes color; put a bowl of boiling water in the pot, add diced tofu and turn to low heat and cook until boiling; add soy sauce; add a little sugar;
4. Pour about 20ml of wet starch, (about 3 spoons of water with 1 spoonful of corn starch or corn starch mixed with wet starch); cook until the soup is viscous, turn off the heat, pour a layer of sesame oil;
Stir-fried meat slices with tea tree mushrooms
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;
Coke pig's trotters
Ingredients: Pork trotters, ginger, green onion, condiments (pepper, cola, soy sauce, rice wine, salt, water)
1. Wash the pig's trotters after hair removal.
2: Blanch in cold water.
3: Put the trotters back into the pot and add the seasonings, sliced ginger and green onion.
Cold mix chicken feet
Ingredients: 8 chicken feet, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooked sesame seeds, appropriate amount of white sugar, appropriate amount of cooking wine, 1 head of garlic, appropriate amount of sesame oil
1. After washing the chicken feet, cook them.
2. After cooking, peel off the nails and cut into small pieces.
3. Cross the cold water river and simmer the collagen of the chicken feet.
4. Then put the chicken feet into a small basin and add ice cubes.
5. After adding ice cubes, add a little water to it. Refrigerate for 3 hours
6. Seasoning method: chop pepper, green onion, salt, sugar, fried sesame seeds, cooking wine, vinegar, sesame oil, garlic (1 piece) Add all these ingredients together, and then mix well.
7. Bring the soy sauce to a boil.
8. Bring the soy sauce to a boil and drizzle over the seasoning.
9. Make a good finished product of the seasoning.
10. Place the chicken feet on top of the seasoning and soak for 3 hours.
Steamed chicken claws in soy sauce
Ingredients: 500 g chicken feet, 1 tbsp salt, 1 tbsp pepper, red pepper cubes, minced garlic, tempeh, corn starch, sesame oil, soy sauce, dark soy sauce, oyster sauce, cooking wine.
1: Cut off the nails of the chicken feet, put them in a pot and blanch the water, then fish them out and rinse off the foam, drain and set aside.
2: Start the pan, pour the appropriate amount of oil into the pot, boil the heat oil, pour the chicken feet into it and fry until the surface is slightly yellow, then fish it out and soak it in cold water for 10 minutes.
3: Drain the chicken feet from the water, put them in a large bowl, then add 1 spoonful of salt, 1 spoonful of pepper, red pepper pieces, minced garlic, tempeh, corn starch, sesame oil, soy sauce, dark soy sauce, oyster sauce and cooking wine together and stir well, marinate for 10 minutes.
4: Place the marinated chicken feet on a plate, sprinkle the sauce on the chicken feet, and then put them in the pot and steam them in the water for 15 minutes.
Peeled egg tofu fillet soup
Ingredients: 1 fish, 2 peeled eggs, 1 piece of tofu, 1 handful of coriander, 2 slices of ginger, salt, pepper, cooking wine, corn starch;
Method 1: Wash and chop the coriander, peel the egg and rinse it slightly, then cut it into cubes and set aside; prepare a basin of hot water (the water temperature is about 70 ° C), add a small teaspoon of salt to the water and stir well, divide the tofu into cubes and soak it to remove the bean smell;
2. Ask the fishmonger in the supermarket or vegetable market to help kill the fish, lift out two large pieces of net fish meat, and remove the fish head, tail, and fish steak as the soup material. The fish after the slaughter is cleaned and set aside; the pot is heated with oil, the oil temperature is slightly higher, the ginger slices are put into the pot and simmered, and the soup parts of the fish other than the net fish are fried in the pot; when frying until the double side is slightly golden and caramelized, add enough water to the pot at one time, boil on high heat and turn to medium heat, cover and cook until the soup color is milky white (about 15-20 minutes);
3, the fish meat, oblique blade into large pieces, do not slice too thin, about 0.5CM thickness for the good slice of fish into a large bowl, add a little cooking wine, black pepper, and a little corn starch slightly grasp the marinade, pour 1 small spoon of oil slightly stirred and let stand for about 10 minutes;
4, the boiled milky white fish soup filtered into a small soup pot, boiled on high heat, put in tofu pieces, peeled egg cubes, cook for 3-5 minutes; put the marinated fish fillets into the pot, slightly stand and then use chopsticks to scatter the fish fillets, open the pot again and sprinkle the chopped coriander to extinguish the heat, adjust the appropriate amount of fine salt, a little pepper and mix well.
Salt-baked clams
Ingredients: clams, sea salt, peppercorns, star anise, fragrant leaves
Directions: 1, the clams with water washed, washed several times, put in clean water, sprinkled with a little sea salt and a few drops of sesame oil, let stand for 2 hours to spit sand;
2, clams squeeze out the water by hand, draw a knife in the back, and use paper in the kitchen to absorb the water;
3: Pour a packet of sea salt into a saucepan, add a little peppercorns, fragrant leaves and star anise, stir-fry over low heat until slightly yellow, the aroma overflows;
4: Place the clam opening face down on the sea salt, heat on high heat for 30 seconds, and simmer for 10 minutes.
Tahini noodles
Ingredients: Cucumber, bean sprouts, noodles, soy sauce, sesame paste, sesame oil, green onion, garlic, sugar, vinegar.
Method: 1, wash the pot, pour into a small bowl of water, boil and add salt, oil, blanch the washed bean sprouts, and then pick up and set aside.
2: Put soy sauce, tahini, sesame oil, minced garlic, sugar and vinegar in a bowl and mix well with a spoon to form a paste.
3: Put water and salt in the pot and cook the noodles.
4: Pour the sauce on the noodles and mix well, place the cucumber shreds and bean sprouts on the noodles, and sprinkle with chopped green onion.
Minced garlic and roasted tofu
Ingredients: Tofu, minced meat, garlic sprouts, garlic, ginger, green onion, salt, sugar, soy sauce, soy sauce, cooking wine
Directions: 1: Cut the lean meat into small pieces, add soy sauce cooking wine, sugar and ginger slices and mix well and marinate
2: Cut the tender tofu into small pieces, add half a spoonful of salt, gently shake and marinate for half an hour, and pour out the marinated water
3: Cut the white and green parts of the garlic seedlings separately, chop the garlic, cut the green onion, and prepare all the ingredients
4: Sit in oil, add minced meat when it is 50% hot, stir-fry and add green onion and half of the minced garlic, stir-fry to make the aroma
5: Pour in the tofu, add cooking wine, soy sauce and soy sauce and stir-fry well, cover and simmer for five minutes, then open the white head part with the other half of the minced garlic and garlic seedlings
6: Stir-fry the garlic seedlings, add the appropriate amount of salt and turn off the heat
Eggplant sauce is white
Ingredients: fresh white, corn, peas, tomato sauce
Method: 1, white peeling, washing and oblique cutting into thick slices; corn cooked and peeled;
2: Stir-fry ginger slices in hot oil and stir-fry the white, peas and corn kernels (drizzle 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.
Yellow sprouts shredded meat spring rolls
Ingredients: 1 yellow sprout, fresh shiitake mushrooms, shredded meat, spring roll skin, water starch
Method 1: Wash and shred yellow sprouts, wash and shred fresh shiitake mushrooms, and add cooking wine, corn starch and salt to the shredded meat for later.
2, high heat oil pot, shredded meat quickly stir-fry, seven or eight mature out of the pot for later, high heat oil pot, yellow sprouts into the wok, fry until the yellow sprouts out of the water, add fresh shiitake mushrooms to continue stir-frying, until the mushrooms become deflated after adding shredded meat, continue to stir-fry.
3: Cover and simmer for 5 minutes, add salt and chicken essence to taste, add water starch and a little water to open the hook, turn off the heat and let cool to become a spring roll filling.
4, prepare a spring roll skin, put a spoonful of filling in one-third, gently push the long strip with the spoon, fold the filling on the left and right sides to the middle, rely on the skin at the end of your body to roll the filling outward, and dip some water on the seal.
5, high heat oil pot, to burn the oil to 70% or 80% hot, put in the spring rolls, change to low heat, fry until the skin is golden brown, clip out on the oil absorbent paper towel to absorb the excess oil, that is.
Spring bamboo shoots and shrimp
Directions: 1. The shrimp should be grasped well with cooking wine and starch, and used for marinating. Wash the peas and blanch them in water.
2. Dice the spring shoots and blanch the water for later. Heat the oil in a pan and sauté the shrimp to change color.
3. Add diced bamboo shoots and peas and stir-fry. Season with salt and drizzle with a little water starch to get out of the pan.
Casserole sauce fragrant pork hand chicken
Ingredients: 1 light three yellow chicken (about 1 kg), pig hand 200 grams, ginger slices 3, 4 slices.
Seasoning: 8 g salt, 20 g oyster sauce, 5 g rock sugar, 7 g Lee Kum Kee shacha sauce (shiitake mushroom type), 2 g peanut butter and tahini sauce, 750 g 2 soup.
Method: 1, three yellow chicken rinse clean, wipe dry water, open the cavity, evenly coat the skin with a layer of salt baked chicken powder, constantly rub for 10 minutes, so that it is fully ''eaten'' into the skin, and then hung in a ventilated place to dry for 2 hours.
2, pig's trotters with fire to clean the fine hairs, clean, change the knife into four pieces, set aside.
3: Add all the spices to the casserole dish, bring to a boil and stir well, then put in the bamboo pad, put in the pig's trotter pieces, put on the three yellow chickens that have been dried, and cover the lid.
4, put the casserole pot on the pot stove, bring to a boil, turn the heat to a low heat and simmer for about 60 minutes until the ingredients are soft and rotten, and gently shake the casserole every 10 minutes in the middle to prevent sticking to the bottom of the pan paste.
5, open the casserole lid, lift the bamboo pad, take out the pig's trotters, three yellow chicken, the original juice into the frying pan, the pig hand put back into the casserole to put it well, the three yellow chicken into the frying pan, pour into the casserole after collecting the juice on high heat, add the lid and put it on the pot stove for 3-5 minutes before you can go to the dish.
Stewed pork rib soup
1. Cut off the fresh corn, peel the carrots and cut the hob pieces
2. Wash the ribs, put cold water into the pot, rinse off the foam after the water boils, fish out the ribs after five minutes, and dry with controlled water.
3. Put an appropriate amount of salad oil in the pot, add ginger slices and ribs at 70% heat, then add cooking wine, soy sauce and oyster sauce, stir-fry evenly over high heat.
4. Pour the ribs into a pressure cooker, add boiling water over the ribs, and click the Start button.
5. After the pressure cooker stops, add corn carrots, an appropriate amount of salt, or you can also press the start button again because you have added fuel consumption before.
6. This is the finished product, because it was cooked twice, so the ribs are very soft, and the other is that there is no added a lot of spices, so the taste is not heavy, very fragrant, I can eat two large bowls at a time, even soup with meat with corn, provincial staple food.
Peeled egg mixed with tofu
1. Add a little salt to the boiling water and soak in the tender tofu for 5 to 10 minutes.
2. Wash millet pepper, garlic and green onion, peeled egg.
3. Cut the millet pepper into knots, garlic into small pieces, cut the green onion, and cut the peeled egg into pieces. (Sorry to cut the egg a little ugly this time Ha).
4. Remove the tender tofu from the control dry water and cut into small pieces.
5. Add the tender tofu as shown in the picture and place the peeled eggs.
6. Take a clean bowl and add garlic grains, millet pepper knots, sesame oil, soy sauce, balsamic vinegar, sugar, pepper, salt and chili oil to mix well.
7. Drizzle over the tofu and peeled egg and sprinkle with green onions.
8. Mix well and eat.
Scrambled eggs with chili peppers
1. Prepare the chili eggs tempeh and set aside
2. Remove the seeds from the chili peppers, wash them, drain them, put them on a cutting board and chop them.
3. Add a little salt to the egg beat bowl and stir well with a spoonful of cooking wine.
4. Heat the oil in the pan and fry the eggs until solidified.
5. Use a spatula to cut the eggs into small pieces and fill them out.
6. Stir-fry in chili pepper and tempeh
7. Add salt and stir-fry
8. Stir-fry the eggs together, and finally add the soy sauce, stir well and put out.
Fatty but not greasy braised pork
1. Wash and cut the pork belly into mahjong sizes and set aside; cut the green onion into strips, dice a little; slice the ginger and set aside.
2. Pork belly fly water remove the floating end, set aside.
3. Heat a little oil in a pan and put in rock sugar, fry until melted, and then pour the pork belly with good water into the stir-fry, fry the sugar color (the main color of braised pork is not the color of soy sauce, but the color of sugar)
4. Sauté the sugar color into the water, cover the meat with water 80 good, put in the prepared green onion, ginger, cooking wine, soy sauce, soy sauce. Cover the pot until it comes to a boil.
5. Pour the pork belly into the rice cooker and cook for 45 minutes. (Because there is no casserole in the small dormitory, it is replaced by a rice cooker, and the baby who has a casserole pot at home can use a casserole pot, and the meat will be more flavorful)
6. Pour the rice cooker into the pan and stir-fry to collect the juice!
7. Plate. Sprinkle with diced green onions and a braised pork with a full color and flavor
Beef with sauerkraut
Ingredients: 300 grams of beef, 150 grams of sauerkraut, green onion, ginger, garlic, coriander, 1 egg white, half a small bowl of beer, a little soy sauce, a little salt, 1/2 red pepper;
1. Wash the beef and cut it into thin slices; the beef should be cut horizontally, and the long fiber should be cut into sections, so that the fried beef taste is tender;
2. Put a little salt in the beef slices and season them; add egg whites to make the beef more tender; pour into the beer, the enzymes in the beer can decompose the protein, which can increase the tenderness of the beef; put in a little soy sauce to play a role in coloring;
3. Stir the beef slices with onion, ginger, garlic and coriander, egg whites of an egg, half a small bowl of beer, soy sauce and salt, and marinate for at least 15 minutes. When marinating, cut the onion and ginger into strips, slice the garlic cloves, and shred the red pepper;
4. Pour oil into the pot, the amount of oil should be slightly more, so that the beef that is smoothly fried is tender; the oil is burned to 70% hot, and the beef slices are poured into the pot to quickly fry;
5. In the process of frying, some moisture in the beef will be fried, the beef slices will be fried until they change color, and the fried soup will be poured out, and the beef will be put into a bowl;
6. Put a little bottom oil in the pot, sauté the onion, ginger and garlic until fragrant; pour in the sauerkraut; stir-fry evenly, stir-fry the taste of the sauerkraut; pour in the beef and red pepper shreds; stir-fry for 1 minute on high heat, sprinkle with chopped coriander;
Soybean stew
Ingredients: pork belly, soybeans, ginger, soy sauce, soy sauce, sugar, cooking wine, star anise, peppercorns, fragrant leaves, salt
Method 1. Soak soybeans in water for more than 3 hours, wash the pork, cut into pieces, drain and set aside.
2. After heating, add the pork and stir-fry the dried water, sauté the grease, pour out and set aside.
3. Leave the bottom oil in the pot and sauté the star anise, peppercorns, ginger and fragrant leaves.
4. Add the meat, add the old soy sauce and sauté until the meat is colored.
5. Add boiling water without meat, add salt, soy sauce and white wine.
6. Add the soft soaked soybeans, cook on high heat for half an hour, turn to medium heat and simmer until the meat is cooked.
Rib rice cake
Method: 1, wash the ribs, marinate the ribs: add cooking wine, salt, soy sauce, a little corn starch marinate for about 15 minutes, green onion take the white cuts of green onion, slice the ginger;
2, put a little oil in the pot, add the ribs and stir-fry until the color changes, add rock sugar and continue to stir-fry until the rock sugar melts, the ribs are sugar-colored;
3, put the old soy sauce, raw soy sauce, stir-fry to color;
4, add water, at least for the amount of ribs, add shallots, ginger slices, star anise, cinnamon, slightly put some cooking wine, boil on high heat, continue to cook for 10 minutes, put a little salt, continue to cook;
5, when the soup is removed 2/3, add the rice cake, cook until the rice cake is cooked soft and flavorful, and the soup can be thick and greasy;
6: Serve the plate and don't forget to pour the soup at the end.
Snow vegetable fish soup
Ingredients: 1 fish, 100 g snow vegetables. Cooked lard, cooking wine, monosodium glutamate, salt, green onion each appropriate amount.
method:
1: Cut open and wash the yellow fish, put a wave knife on both sides of the fish, and cut the snow vegetables into small pieces.
2: Heat the wok on high heat, add yellow croaker, fry until golden brown on both sides, pour in the wine, cover and simmer;
3: Add water, bring to a boil over high heat, cover and simmer for 10 minutes, add snow vegetables, salt and green onion when the soup is milky white, then boil over high heat, put down MSG, and put it into a large soup bowl
Dongpo meat
Ingredients: 600 grams of pork belly, rapeseed, 100 grams of cooking wine, 40 grams of soy sauce, 30 grams of white green onion, 30 grams of sugar, 20 grams of ginger slices
1, wash and cook the pork belly for 5 minutes, take out and drain, rape and wash the bottom of the plate;
2, take the casserole and put the green onion, ginger slices at the bottom, put the pork belly, add sugar, soy sauce, cooking wine, water without ingredients;
3: Boil on high heat and simmer for two hours, take out the meat and steam it in a bowl for 30 minutes, then take out the steamed Dongpo meat, pour the original juice of the boiled meat and eat it.
Stir-fried sausages with bamboo
Ingredients: curd bamboo, dachshund, fungus, garlic salt, monosodium glutamate
1. Soak the bamboo in water in advance, soak it softly, and cut it into small pieces after soaking soft.
2: Boil the water in a pot, add the right amount of salt, add the rotten bamboo into the boil, and then put the black fungus into it and blanch it for later.
3: Heat the pan with cold oil, put the sausages into it and sauté, sauté to bring out the aroma and add the blanched bamboo and fungus to stir-fry.
4: Stir-fry for a minute or two, add salt to taste, add garlic before finally out of the pan, stir-fry until the garlic changes color.
Dry pot chicken wings
Ingredients: Chicken wings, onions, green peppers, dried chili peppers, shallots, ginger, garlic, salt, sugar, cooking wine, soy sauce, soy sauce, vinegar.
1: Wash and drain the chicken wings and add salt, cooking wine, soy sauce, soy sauce, vinegar and green onion and ginger to mix well and marinate for more than 3 hours.
2: Cook the chicken wings over low heat.
3: Stir-fry the garlic in another oil pan and add beef sauce, onion, sugar and green and red peppers to stir-fry evenly
Fried chicken slices with apricot abalone mushrooms
Ingredients: 300 g chicken breast, 2 apricot abalone mushrooms, 1 bell pepper, 1/4 onion, 3 g salt, 2 g sugar, 5 g freshly ground black pepper, 2 cloves of garlic, 8 g starch, 15 g oyster sauce, a small amount of water, sesame oil 5ML
1. Wash the chicken breast, slice it, add half salt, half sugar, half black pepper, half starch and a small amount of water to grasp well and set aside; cut bell pepper into pieces, onion into cubes, apricot abalone mushrooms into slices, garlic crushed
2. Take an empty bowl, add the remaining salt, sugar, black pepper, oil consumption, sesame oil and other spices, add starch and set aside
3. Pour a small amount of oil into the pot, then put in the apricot abalone mushrooms and fry them, and when they are almost cooked, they will be fished out
4. Stir-fry the chicken, pour a little oil, add the onion and garlic to the sauté, and then add the chicken, apricot abalone mushrooms and bell pepper pieces together and stir-fry well
5. Drizzle in the mixed sauce, stir-fry well and collect the juice to get out of the pot
Roasted meat with white radish
Ingredients: 300 grams of pork belly, 1 white radish, ginger and garlic to taste, 2 star anise, 2 spoonfuls of rock sugar, 1 spoonful of dark soy sauce, salt to taste
Method 1. Cut the pork belly into pieces, cut the white radish into pieces, and slice the ginger and set aside.
2. Place the pork belly in a pot and sauté over low heat.
3. Sauté until the surface of the pork belly is slightly yellowish and the oil is oozing out, then put the ginger slices and two star anise into the pot and sauté to bring out the aroma.
4. Add 2 tablespoons of rock sugar and 1 tablespoon of old soy sauce into the pot and sauté until the rock sugar melts and colored.
5. Pour the right amount of hot water into the pot, then add 2 teaspoons of salt. Bring to a boil over high heat and simmer over low heat for 20 minutes.
6. Put the white radish in the pot and simmer for 20 minutes.
7. Collect the juice and serve.
Sausage fritters fragrant rice porridge
Ingredients: 1 cup rice, 3 sausages, 2 fritters, 2 grams of salt, 1 water, and 1 green onion
Step 1: Prepare the ingredients
2: Wash the sausages and green onions, slice the sausages, cut the fritters into small pieces, and cut the green onion into small pieces
3: Wash the rice and add the right amount of water to the rice cooker
4: Cover the pot, select the function key, and start cooking porridge
5: After the porridge is boiled, put in the sausage first
6: After the sausages are cooked, add fritters and stir well
7: After the porridge is cooked, add an appropriate amount of salt to taste
8: After adding salt, sprinkle with green onion.
Potato stew
2 bowls of rice about 400 grams, 1 medium potato, salt to taste, oil to taste
Practice the rice is washed clean
Peel the potatoes
Cut potatoes into small squares the size of fingernails
Add the right amount of oil in the pan, fry the potato pieces until golden brown, sprinkle with the right amount of salt to taste
Put the rice in the pot and add water to cook rice as usual, put in the fried potato pieces, after the rice is simmered, use chopsticks to mix the rice and potato pieces evenly, cover the lid and simmer for another 15 minutes
Cabbage chicken rolls
Ingredients: 1 piece of chicken thigh, pepper salt, 3 slices of cabbage, 1/2 green onion, 2 cloves of garlic, 1 bag of tomato sauce, oil, 1 slice of coriander leaves, pizza grass, pepper salt
Directions: 1. Cut the chicken into small cubes, sprinkle with pepper and salt and marinate for 30 minutes.
2. After the water is boiled, peel the cabbage, put it in boiling water, cook it slightly, let it cool and then take a slice and spread it out, take 1 piece of chicken and put it in the lower middle position
3. First fold the side in front of you (bottom), then fold the right-hand side inward, and then roll the whole from the bottom up to the head (the left side does not fold), and plug the exposed left part into the inner gap to form a shape like a small mouth.
4. Place the meat rolls on a plate and place in a steamer for about 10-15 minutes.
5. After the pan is hot, add the oil, add the minced garlic and sauté until fragrant, then add the minced shallots and stir-fry to bring out the aroma, add tomato sauce, water, broth powder, fragrant leaves, pizza grass, cook for about 5 minutes on low heat, add pepper and salt to taste.
6. Place the steamed chicken rolls on top of the sautéed tomato sauce and use a knife to cut open and dip the tomato sauce
West Lake vinegar fish
Directions: 1. Remove the scales and wash the grass carp, peel and cut the ginger into minced pieces
2. Prepare vinegar, soy sauce, rice wine, wet starch, sugar
3. Cut 5 knives on one side of the fish, turn over the surface from the tail, and split along the spine to the head
3. Divide into 2 flaps, cut off the fish teeth, remove the bruising of the fish head
4. Put a long knife on the body without a backbone; add slices of green onion and ginger and water to a boil in a pot, and remove the green onion and ginger
5. Use chopsticks to prop up the fins of the fish and let the fish take shape; cook for 3 minutes, skimming off the blood. Bring in cool water 2 times
6. Pour out the soup, add a little original soup and an appropriate amount of soy sauce and minced ginger in the pot; boil the fish and put it on the plate
7. Add the original juice in the pot to the white sugar rice vinegar and the remaining soy sauce; add the wet starch after boiling; cook until the soup is concentrated
8. Spread the prepared soup evenly on the fish, and then sprinkle the remaining ginger.
Korean-style cold mixed bean sprouts
Ingredients: 400g of soybean sprouts, 1 tbsp salt, chicken essence to taste, 3 cloves of garlic, 4 dried chili peppers, 1 tbsp sesame oil, pepper or black pepper coarse granules, cooked sesame seeds
Directions: 1, put a large spoonful of salt and dried chili peppers in the water and bring to a boil;
2: Add bean sprouts and cook for 2.3 minutes, cook while turning;
3, pour into the leaky basin to dry the water, often turn over (no need to overly cool water);
4: Pick out the soft dried chili peppers and cut them into strips, and mash the garlic into garlic paste;
5, dry the water bean sprouts into the container and continue to add pepper, chicken essence, sesame oil, pepper, garlic paste, sesame seeds, mix well;
6. Plate can be loaded.
Steamed 1,000 packets
Directions: 1. Put a thousand sheets into a basin and add boiling water to soak for a few minutes to remove the bean smell
2. Add minced shallots and ginger, oyster sauce, soy sauce, white pepper, chicken powder, salt, cooking wine and oil to the minced meat and stir until strong
3. Wash and chop the shiitake mushrooms, put the minced shiitake mushrooms into the meat filling, and mix well to form the filling
4. Cut the soaked thousand sheets into small squares of equal size, then take a thousand sheets, put them in the minced meat, wrap them like stacked envelope bags, and then tie them up with coriander stalks or other available vegetables
5. After wrapping everything up, put it on a plate and put it in a steamer and steam on high heat for about 10 minutes
Flavored cumin tofu
Ingredients: 300 g of tofu, cumin, green onion, ginger, salt, soy sauce, dried chili peppers, peanut oil
1, all kinds of materials are prepared, tofu cut into pieces;
2、 Put peanut oil in the pot;
3、 Add the tofu cubes and fry until golden brown on both sides;
4、 Add dried chili pepper, green onion and ginger and fry until fragrant;
5, pour in soy sauce and salt and stir-fry the juice evenly;
6, put in the cumin powder and stir-fry evenly;