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" > plum button meat</h1>
Ingredients: 1 piece of pork, plum vegetables, wine, dark soy sauce, oil, garlic, water, sugar, salt
method:
1: Wash the pork and marinate it in salt wine, put it in a pot and cook until it is seven years old. Scoop it up and color it with old soy sauce, and then use a needle or awl to insert small holes evenly in the pig skin.
2: Fry the pork skin in a frying pan, put it up and cut it into slices, and arrange the pork skin downward in a bowl. Wash and chop the plum vegetables and soak them in water, wring out the water and put them in a pot to dry before serving.
3: Stir-fry the garlic in oil, stir-fry the plum vegetables slightly, then put the water, sugar and salt to boil, then put them all on the bowl where the pork is laid, and steam in the pot for 45 minutes to an hour or so. Put the steamed pork upside down on the plate and drizzle it with the original sauce.
<h1 class="pgc-h-decimal" data-index="02" > fried steak</h1>
material:
Butter, soy sauce, black pepper, shallots, garlic slices, cooking wine, beef.
1: Cut the beef into large slices of about 6 mm. Pay attention not to cut along the texture of the meat, to cut off the surrounding white fascia, the white tendon in the middle of the meat should be cut a few times, or the meat will shrink and deform when not fried. The surface of the meat can be loosened with a loose meat hammer, without the back of the knife or with a toothpick to pierce the eye, I have nothing, so I used the knife to cut a few knives on the meat horizontally and vertically.
2, with black pepper, soy sauce, cooking wine mix well into the taste, and then cut two pieces of onion, garlic slices mixed in, put in the refrigerator for two hours, at this time do not need to put salt, otherwise the meat is hard, before frying can put salt.
3, pan smeared with butter, no butter with salad oil is also OK, heat the pot over high heat, so that the water in the beef can be locked quickly, and then change the heat to fry, fry to the extent you like.
<h1 class="pgc-h-decimal" data-index="03" > braised yellow bonefish</h1>
Ingredients: Yellow bone fish, dried tofu, cooking wine, salt, five-spice powder, green onion, ginger, garlic, spicy garlic
method
1: Cut the dried beans into slightly larger cubes and mince the onion and garlic, cut the ginger into strips, cut the yellow bone fish clean, chop the pieces, and drown with cooking wine, salt and allspice powder for 20 minutes.
2: Sauté half of the ginger shredded in oil in a hot pan, then pour in the flooded yellow bone fish and fry until the sides are a little browned.
3: Stir-fry the shallots, ginger, garlic and spicy garlic with a little salt in another pot of hot oil. Add the sautéed yellow bony fish and sauté for 3 minutes.
4: Shovel the yellow bone fish to the side, add dried incense, put some salt and fry until flavorful, stir-fry the yellow bone fish, dried beans and soy sauce together, pour half a small bowl of cooking wine and simmer together for 10 minutes.
5: Add chicken essence to taste before cooking, and put on the plate
<h1 class="pgc-h-decimal" data-index="04" > scrambled eggs with lettuce</h1>
Ingredients: lettuce, eggs, ham, add to taste
Seasoning: Salt, peanut oil to taste added
Directions: 1, first peel and wash the lettuce, cut into slices, then beat the eggs into a bowl and beat them, stir well.
2, Stir-fry the eggs in peanut oil and set aside.
3, leave oil at the bottom of the pot, add lettuce slices, ham slices, salt, stir-fry for one minute, then add the slippered eggs and stir-fry evenly, out of the pot and plate.
<h1 class="pgc-h-decimal" data-index="05" > braised potato fries</h1>
Ingredients: 250g potatoes, oil to taste, salt to taste, 1 spoonful of dark soy sauce, celery to taste, 2 minced garlic, 1 red pepper, ginger garlic to taste, sesame oil to taste
1. Wash and peel the potatoes and cut into coarse strips
2. Fry the potato strips until the surface is golden brown, drain and set aside
3. Leave a little oil in the pot and sauté the ginger garlic and red pepper
4. Stir-fry the potato chips together, season with salt and soy sauce, simmer in some water until the juice is added, and sprinkle with celery grains
<h1 class="pgc-h-decimal" data-index="06" > fried eggplant</h1>
Ingredients: 500 g eggplant, small pieces of ginger, 2 green onions, 5 cloves of garlic, 10 dried red peppers, 1 teaspoon of salt, 2 drops of vinegar, oil to taste.
1. Slice the eggplant obliquely, about 0.5 cm wide, ginger, green onion, garlic, dried red pepper, and chop in turn.
2. Stir frying pan Sim net heat plus appropriate amount of oil, oil temperature 70% heat is added to the chopped eggplant slices.
3. Fry the eggplant on one side until golden brown, then fry the other side and fry all the eggplant in turn.
4. Leave the bottom oil in the pan, add ginger, garlic and dried red pepper and stir-fry until fragrant. Add the fried eggplant, salt and two drops of vinegar. Sprinkle with green onions.
<h1 class="pgc-h-decimal" data-index="07" > spicy tripe</h1>
Ingredients: 300 grams of tripe, 1 red pepper, 1 green pepper, 50 grams of spring shoots, 5 grams of salt, 1 gram of monosodium glutamate, 5 grams of green onion, 5 grams of ginger, 2 tablespoons of cooking wine, 50 grams of light soy sauce, 10 grams of balsamic vinegar, 1 gram of pepper, 5 grams of sugar, vegetable oil to taste
1. The cooked tripe you bought is afraid of unhygienic in the water, and put it in the cold water
2. Cut the cooked tripe into thin strips, cut the green onion into sections, cut the bamboo shoots into thin slices, cut the green and red peppers into rings, and cut the ginger into slices and set aside
3. Put oil in the pot, sauté chives and ginger, add tripe cooking wine and stir-fry quickly
<h1 class="pgc-h-decimal" data-index="08" > pepper tender beef</h1>
Ingredients: beef, beer, green onion, ginger and garlic, pickled chili pepper, salt, sugar, chicken essence, soy sauce, sesame oil, pepper, starch, green peppercorns, green and red peppercorns;
1. Cut the beef into thin slices, pour in the beer and not over the beef, sprinkle with green peppercorns and marinate for two hours, pour off the excess blood (do not squeeze the water in the beef), add salt, soy sauce, pepper and starch and grasp the sizing.
2. Heat the oil in the pot, add the beef oil and then remove the drainage oil, leave the bottom oil in the pot, add the chopped pickled pepper and stir-fry, and then add the ginger garlic rice and green onion bombs to fry the aroma.
<h1 class="pgc-h-decimal" data-index="09" > cola chicken wings</h1>
1: Pour water into the pot and bring to a boil, blanch chicken wings for 2 minutes and remove
2: Wash the foam on the surface of the chicken wings with clean water, drain and set aside
3: Cut the green onion into sections, peel and slice the ginger
4: Pour oil into the pot and heat over high heat to 40% heat
5: Add cloves, star anise, peppercorns, cinnamon and fragrant leaves
6: After frying until fragrant, add green onion and ginger slices and sauté until fragrant
7: Pour the chicken wings into the pan, stir-fry for 1 minute, then add cola and water
8: Pour in the old whip and stir well, cover and change to medium heat, simmer for 20 minutes
9: Open the lid, change to high heat, cook for about 3 minutes, until the soup is viscous
<h1 class="pgc-h-decimal" data-index="10" > boiled shrimp slip</h1>
Ingredients: sea shrimp, egg whites, bean sprouts, cucumbers, ginger and garlic, star anise, cinnamon, fragrant leaves, Pixian bean paste, coriander, cooking wine, starch, salt, peppercorns, dried peppers
1: Wash the shrimp shell and shrimp line, and use the front of the knife to flatten the shrimp and chop it. Prepare the spices, cut the dried chili peppers into small pieces, peel the garlic cloves and cut into minced garlic, and chop the ginger for later. Bean sprouts, parsley washed, cucumber washed and sliced set aside.
2: Add egg whites, a little cooking wine and salt, stir well with chopsticks in one direction, then add a large spoonful of starch and stir vigorously, put in the refrigerator and refrigerate for about 1 hour.
3: Bring water to a boil in a pot, blanch the bean sprouts and cucumbers separately and put them in a bowl at the bottom.
4, wok hot oil into the cinnamon, fragrant leaves, star anise, peppercorns stir-fry the aroma over medium heat, skim off the spices, add Pixian bean paste and fry out the red oil, add garlic, ginger, dried chili pepper stir-fry out of the flavor, pour in the appropriate amount of boiling water to boil, adjust a little salt.
<h1 class="pgc-h-decimal" data-index="11" > farm chicken</h1>
Ingredients: 1/2 three yellow chickens, 2 green peppers, dried chili peppers, ginger, garlic, rice wine, 1 teaspoon of soy sauce, a little pepper, 1 tsp of starch, 1 spoonful of spicy pot sauce, 1 spoon of oyster sauce, 1 tsp of sugar
1: Wash and chop the three yellow chickens into small pieces, add rice wine, soy sauce and pepper, mix well, marinate for 20 minutes and taste. Add the marinated chicken to the starch and set aside. Cut the green pepper into small pieces, slice the ginger and peel the garlic and set aside.
2: Add 1 tbsp cooking oil to a frying pan and heat it to 5 or 60% heat, then add ginger slices, garlic grains and dried chili peppers and stir-fry over low heat to bring out the aroma.
3: Then add the marinated chicken and stir-fry for a while until the chicken changes color and the surface is a little browned.
4: Add rice wine to remove fishiness, add spicy sauce, oyster sauce and sugar and stir-fry well.
5: Add a small bowl of hot water after the chicken is fully colored, not more than 1/2 of the chicken, boil and turn to low heat to collect the soup.
<h1 class="pgc-h-decimal" data-index="12" > guifei chicken wings</h1>
Ingredients: 8 chicken wings, 1 golden wine, 1 piece of ginger, 1 green onion, 1 spoonful of salt, 1 tsp of pepper, 2 spoons of light soy sauce, 1/2 spoon of dark soy sauce, 25 grams of rock sugar
1. Prepare the required ingredients, pluck out the remaining fine hairs from the chicken wings, clean them carefully, and blanch them in hot water again to remove the odor.
2. From the back of the chicken wings, use a knife to cut two knives to facilitate the taste of the chicken wings. Don't scratch too much, 2 knives can be, otherwise it will affect the beauty of the finished product.
3. Chicken wings in the basin, add Guizhou Guotan Dao youth golden wine to an appropriate amount, not too much, usually used to eat spoon, I added about half a spoon. Add the shallots, sliced ginger, 1 tbsp salt, 1 tsp pepper, grasp well and marinate for 20 minutes until the chicken wings are flavored.
4. Heat the non-stick pan without putting oil, after the pan is hot, put the marinated chicken wings on the surface facing down, put them in the pan, and fry over low heat until golden brown on both sides. Chicken wings are really because of the high fat content, so it will be soft and tender and smooth, without putting oil directly fried, you can force out the fat in the chicken wings, reduce heat absorption.
5. After the chicken wings are fried, add the appropriate amount of hot water, and then add the ginger slices and green onions when the chicken wings were marinated just now. Remember that it is hot water, do not add cold water, chicken wings will suddenly be cold meat will tighten, the taste will be hard.
6. Then add 5 or 6 drops of white wine, 2 spoons of light soy sauce, 1 spoonful of dark soy sauce, and then add about 25 grams of rock sugar. The addition of rock sugar will make the color of the chicken wings more beautiful. Rest assured, it will evaporate with the steam, leaving only the fragrance and not causing drunk driving.
7. Cover the lid, bring to a boil over high heat, turn to a medium-low heat, simmer for about 15 minutes until the chicken wings are soft and rotten, use chopsticks to prick it, you can easily penetrate the chicken wings and it will be soft.
8. After the chicken wings are soft, open the heat to collect the juice until the soup is thick and the soup is red and bright, and it can be put on the plate.
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