I once saw an article that wrote: "At present, food can always be thoughtful, or gluttonous, observe before eating, think during eating, taste after tasting, food is nature, chew quietly, gently aftertaste, extraordinary charm." Eating is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance is a kind of happiness to feel the spicy, salty and sweet in the text. Those who can eat get a stomach-warming enjoyment; Those who will eat find a peace of mind. "Savor it carefully, and have a deep understanding! Food has now become a part of our lives, life, walk slowly, live slowly, life does not need gorgeous clothes, 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, we select different dishes every day to share with you, and cheer for a wonderful life every day!
Crispy shrimp with mint orange flavor
Method: 1. Remove the shrimp line, blanch it in hot water, drain the water, and set it aside for later use.
2. Cut the oranges, take the pulp, and slice the small limes for later use.
3. Pour the prawns and crispy flour into the plastic bag, shake and knead evenly.
4. Heat the oil, add the mint leaves, and fry over medium heat until the surface becomes crispy.
5. Leave the remaining oil in the pot, add the prawns, fry on medium and high heat for 1 minute, turn over and fry for another 1 minute, and set aside.
6. Pour in the sweet and sour sauce and heat for 1 minute until thick. Then pour the fried shrimp back and stir-fry quickly to evenly coat the surface with the sauce, then add the orange pieces and half of the small green orange slices, stir-fry twice to remove from the pan. Finally, put the fried mint leaves on the base, spread the prawns and sprinkle the remaining small green orange slices for garnish.
Steamed pork belly
Ingredients: Pork belly, a piece of seasoning: a star anise, a little green onion, a few pieces of ginger, a little cooking wine, chili, Sichuan pepper, rice, purple rice, dark soy sauce, light soy sauce, chicken essence, sugar, bean paste.
Steps: 1. Slice the pork belly.
2. Marinate the meat with cooking wine, green onions, ginger and star anise.
3. After marinating the meat, prepare chili, pepper, rice and purple rice.
4. Put the prepared 3 in the pan and fry.
5. Put 3 in a pot and stir-fry the rice over medium heat until fragrant and yellowish.
6. Use a blender to break the fried 3. Don't stir too much. The granules are larger and more cocoa.
7. Pour 6 into the marinated meat. Add dark soy sauce, light soy sauce, sugar, chicken essence and a little sesame oil. Mix well.
8. Finally, add a tablespoon of bean paste. Add a little more water to moisten the powder.
Back to the pot shredded duck
Ingredients: duck meat, oyster mushrooms, bean paste, ginger slices, green onions, thirteen spices, celery, dried chilies, salt, sesame oil
Method 1: Clean the duck breast meat in a pot, add bean paste, ginger slices, green onions, salt, and thirteen spices to marinate for five or six hours, then steam in the steamer for 1 hour, take out and tear it into small pieces. Cut the oyster mushrooms into small slices.
2. Put vegetable oil in the pot and cook until it is hot, first fry the duck meat slightly until crispy, then fry the oyster mushroom slices slightly, pour out and drain the oil. Leave the bottom oil in the pot, stir-fry the bean paste and dried chili pepper section until fragrant, then add duck breast meat, king oyster mushroom slices and celery cubes, add salt and stir-fry well, and finally pour sesame oil, get out of the pot and put it on a plate.
Vermicelli beef stew
Ingredients: 300 grams of beef, 1 small handful of vermicelli, 4 pickled red peppers, 2 grams of salt, 5 grams of white pepper, 10 grams of cooking wine, 3 grams of starch, 5 grams of ginger, 10 grams of garlic, 1 chives, 5 grams of light soy sauce, 5 grams of oyster sauce, 20 grams of vegetable oil
Method:
1. Prepare the required ingredients
2. Put the dried vermicelli in water and soak it slowly, soak the red pepper and cut it into pepper rings for later use
3. Cut the soaked vermicelli into 15-20 cm segments with kitchen scissors
4. Cut the beef into thin slices, add salt, white pepper, cooking wine, dry starch, shredded ginger and mix well, then pour in an appropriate amount of water, stir in the same direction, until the beef absorbs all the water, and then continue to pour in the appropriate amount of water, and then stir until the water is sucked dry, repeat several times, so that the beef is fresh and tender
5. Heat a frying pan, pour in 5 grams of oil, put the processed vermicelli in the pot and fry with chopsticks to dry the water, and then put it at the bottom of the clay pot
6. Pour 15 grams of oil into the pot, soak the red pepper rings and garlic and fry until fragrant, then put the beef in the pot and fry until the surface changes color, then turn off the heat
7. Immediately put the fried and discolored beef on top of the vermicelli
8. Pour the light soy sauce and oyster sauce into a small bowl, add 20 grams of water to make a bowl of sauce, pour it on the beef vermicelli, cover, put the clay pot on the stove and boil over low heat, turn off the heat, simmer for a few minutes with the heat preservation of the casserole, and sprinkle chopped chives before eating
Bracken
Ingredients: 500 grams of bracken, 25 grams of garlic slices, 4 grams of refined salt, 2 grams of pepper, 20 grams of dried chili, 25 grams of sesame oil, 20 grams of sesame seeds
Method: 1. Wash the bracken, drain the water, and cut it into sections;
2. Wash the dried chili peppers, cut them into minced pieces, cut the garlic slices, and put them in a bowl for later use
3. Pour sesame oil into the wok, when it is hot, add the chili pepper and garlic slices, fry it to brown, pour in the bracken and stir-fry, add the bracken to the salt, pepper, mix well, mix evenly and sprinkle with sesame seeds, and then put it on the plate!
Stir-fried chicken gizzard with millet pepper
Ingredients: millet pepper, chicken gizzard, garlic, salt, light soy sauce, rice wine
Method;
1. Chicken gizzards in a pot under cold water, boil and discolor, scoop up the slices. The first time I did it, I read on the Internet that it was said to be as thin as possible, but when I made it, I found that it was too thin and the refreshing taste was almost impossible to come out, and I suddenly understood why the chicken gizzard eaten outside should be cut with flowers - one is beautiful, and the other is easy to cook and maintain the refreshing taste. The two methods are described in the figure.
2. Add salt to the cut chicken gizzards, add rice wine and light soy sauce and marinate for more than half an hour.
3. Cut the garlic into minced garlic and cut the millet pepper into small pieces for later use.
4. Put oil in the wok, then put in the minced garlic and millet pepper to heat and fragrant, and fry the chicken gizzards, because it has been marinated, there is no need to put seasonings. Stir-fry until the gizzards are cooked through, and then it's ready to serve!
Bacon potato chips
Ingredients: 200g bacon, 400g potatoes, dark soy sauce, 1 green pepper, a pinch of green garlic, salt
Method:
1. Steamed bacon and cut into thin skin; Peel and slice the potatoes and soak them in cold water.
2. Heat oil in a pot, put green onion and ginger in a boiling pot, pour in bacon and potatoes and stir-fry, add dark soy sauce to color, add a little water, stir-fry for 10 minutes 3 until the potatoes are cooked, add green peppers and stir-fry evenly.
3. Add green garlic to taste.
Chop the fish head with peppers
Ingredients: 1 silver carp or silver carp head, 4 tablespoons chopped pepper, appropriate amount of steamed fish soy sauce, 5 slices of ginger
method
1. Find a large plate and place the ginger slices at the bottom of the plate first;
2. Cut the cleaned silver carp head from the middle without cutting into sections, and pour 2 tablespoons of steamed fish soy sauce;
3. Spread chopped pepper on top, drip a few drops of oil, be careful not to put salt, steamed fish soy sauce and chopped pepper itself has a salty taste;
4. Put it on the steamer and steam it on high heat for about 30 minutes, pour the steamed soup into the pot and add some starch water to thicken it, and pour the sauce on the plate.
Braised chicken slices with shiitake mushrooms
Ingredients: 5 fresh shiitake mushrooms, 1 chicken breast, 1 red pepper, starch, sesame oil, salt, white pepper, rice wine, 2 cloves of garlic, 2 green onions
method
1. Remove the stems of fresh shiitake mushrooms, wash them and then cut them into slices; Wash the garlic, red peppers, and green onions, cut into slices, and set aside.
2. Wash the chicken breast and cut it into small slices, add starch and rice wine to grab and mix evenly, then put it in boiling water and blanch it for later use.
3. Take a wok, first add cooking oil to heat, add the ingredients of method 1 and method 2, and stir-fry over medium heat until fragrant; Then add salt and white pepper and stir-fry evenly, stir-fry until the soup is slightly reduced, and pour in sesame oil.
Stir-fried tenderloin with celery
Ingredients: 220g celery, 180g tenderloin, 2 green onions, 3 slices of ginger, 1 teaspoon of salt, 1 tablespoon of soybean oil, 10 grams of starch, 3 grams of Sichuan pepper, 1 teaspoon of cooking wine
method
1. Remove the celery leaves and cut into inch pieces for later use
2. Cut the tenderloin into thin strips, marinate with cooking wine, a little starch and salt for about 10 minutes
3. Put an appropriate amount of oil in the pan, add the shredded meat, stir-fry until the shredded meat turns white, then turn off the heat
4. Heat the pot with an appropriate amount of oil, heat the peppercorns, add the green onion and ginger shreds and stir-fry until fragrant
5. Then scoop out, leaving only the oil in the pan
6. Add the celery and stir-fry quickly
7. Saute until the celery is green and add the shredded pork
8. After stirring well, add an appropriate amount of salt, and then stir-fry slightly, and then remove from the pan
Sauerkraut vermicelli meatball soup
Ingredients: 150g sauerkraut, 200g meatballs, 50g vermicelli, 50g edamame, salt, 1/2 tsp sugar, 1/4 tsp pepper, 1/2 tsp chicken broth mix, 3g green onion
Method:
1. Wash the sauerkraut and edamame, cut the sauerkraut into small pieces, squeeze out the water, and slice the green onion.
2. Soak the vermicelli in warm water for 20 minutes.
3. Heat the oil, stir-fry the sliced chives, add the sauerkraut and edamame and stir-fry for 1 minute.
4. Add enough water to the pot, then add the meatballs and bring to a boil over high heat for 5 minutes.
5. Finally, add vermicelli and cook for 1 minute, add salt, sugar, pepper and chicken powder and mix thoroughly.
Fried green peppers with fried tofu
Ingredients: fried tofu, green pepper, salt, cooking oil, minced green onion and ginger, chicken essence
Method:
1. Wash the fried tofu with hot water, and wash the green pepper and cut it into pieces for later use;
2. Put an appropriate amount of oil in the pot, add the minced green onion and ginger and stir-fry slightly after the oil is hot, then pour in the green pepper and stir-fry for 2 minutes, then pour in the oil tofu to be used and stir-fry;
3. Add salt and stir-fry over high heat, then add a little water and simmer for 1 to 2 minutes, then add chicken essence and stir-fry well.
Fish-flavored shredded potatoes
Ingredients: 200 grams of potatoes, 40 grams of green peppers, 40 grams of red peppers, a little green onion, a little minced garlic, 15 grams of bean paste, 6 ml of aged vinegar, 2 grams of sugar, salt, chicken powder
Method:
1. Wash and peel the potatoes and slice them, then cut them into shreds, wash the green peppers and red peppers and cut them into sections, then remove the seeds, and cut them into shreds for later use;
2. Stir the pot with oil, add minced garlic and green onion and stir-fry until fragrant, pour in shredded potatoes, shredded green pepper and shredded red pepper, and stir-fry quickly and evenly;
3. Add bean paste, appropriate amount of salt, chicken powder, then add sugar, pour in aged vinegar, quickly stir-fry evenly until the ingredients are flavorful;
4. After turning off the heat, serve on a plate.
Sauce-flavored tea tree mushroom
Method: 1. Wash and dispose of tea tree mushrooms, drain and control drying;
2. Shred ginger, slice garlic, cut green and red pepper into strips, thin slices of pork belly;
3. Heat the wok, pour in a little oil, heat it and add the pork belly until it turns yellow;
4. Pull out the stir-fried pork belly, add ginger and garlic and stir-fry until fragrant. Add the tea tree mushrooms and stir-fry for 3-5 minutes, add half a spoon of bean paste, stir-fry evenly;
5. Simmer on medium heat for a few minutes, and turn it over once halfway. Tea tree mushrooms will come out of the water when they are fried, so there is no need to add additional water. Then turn to high heat, add green peppers and stir-fry evenly;
6. Add a little dark soy sauce to color, a little sugar to make it fresh, stir well and turn off the heat.
Mustard meatloaf
Ingredients: 350g pork, 70g mustard, 30g green onion and ginger, appropriate amount of oil, 1 tsp salt, 1 tablespoon light soy sauce, 1 teaspoon oyster sauce, a pinch of pepper, 1 teaspoon sugar
Method:
1. Chop the pork into minced pieces, add green onion and ginger, mustard, add salt, sugar, light soy sauce, oyster sauce and pepper, mix well, and whip the minced meat in one direction to make it strong.
2. Sit oil in a pot, low heat, knead the minced meat into meat balls, and then press the flat into the pan to fry.
3. After frying on both sides until golden brown, add an appropriate amount of boiling water, cook for a while, and use an appropriate amount of cornstarch to beat the sauce when it comes out of the pot, and then it can be served.
Teriyaki chicken thighs
Ingredients: 2 pipa legs, 1/2 onion, dark soy sauce, light soy sauce, honey, cooking wine, salt
Method:
1. Remove the bones of the chicken thighs, pour in salt, light soy sauce and dark soy sauce, grasp and marinate for 15 minutes;
2. Adjust the sauce, pour dark soy sauce, light soy sauce, honey and cooking wine into a bowl, then pour into a small half bowl, stir well;
3. Heat oil in a frying pan and fry the chicken thighs until golden brown on both sides; Stir-fry the diced onion with the remaining oil;
4. Add the chicken thighs, pour in the teriyaki juice, and cook until flavorful; After cooling a little, change the knife and put it on a plate.
Pepper fat intestine chicken
Ingredients: 150 grams of diced rooster, 50 grams of freshly cooked fat intestines, 30 grams of dried green peppercorns, 30 grams of garlic, 30 grams of ginger, 100 grams of green millet peppers, 50 grams of lotus root, 100 ml of rapeseed oil, 50 grams of cooked lard, watercress and salt
Method:
1. Put rapeseed oil and cooked lard into the pot, burn until it is hot, fry the diced chicken until the water is almost dry, and then add the fat intestines, dried green pepper, ginger and garlic and stir-fry until fragrant.
2. Then add watercress, salt, green millet pepper and lotus root and stir-fry over low heat, during which a small amount of water can be added, and fully bake the pepper and chili flavor into the chicken and fat intestines, and then put it on a plate.
Shrimp rice balls
Ingredients: 150 grams of rice, 5 shrimps, 20 grams of peas, 20 grams of carrots, appropriate amount of oil, appropriate amount of salt
Method:
1. Cut the carrots into small cubes;
2. Cut the shrimp from the back with scissors and take out the yarn;
3. Peel off the skin after cooking;
4. Click to fill in the production process and skills, put a little oil in the pot, add carrots and peas and stir-fry after the oil is hot;
5. Pour in the rice and stir-fry, add some salt to taste.
Braised green peppers in oil
Method 1: Wash the green peppers, remove the roots and seeds, and flatten them with the back of the knife.
2. Heat the pan and add oil, fry the green peppers on low heat, cover and simmer for 2 minutes.
3. Turn over and continue to simmer until the green pepper skin wrinkles and becomes soft.
4. Put an appropriate amount of salt, light soy sauce and a small amount of water, simmer until the green pepper is flavorful, and it can be cooked thoroughly.
Braised chicken feet with soybeans
Ingredients: chicken feet, soybeans, star anise, Sichuan peppercorns, dried red pepper, dark soy sauce, cooking wine, fresh shellfish sauce, salt, sugar
Method:
1. Wash the chicken feet, cut off the nails, boil the water, put the chicken feet in a pot under cold water, and remove the chicken feet after boiling over high heat;
2. Soak soybeans in advance;
3. Put oil in the pot and stir-fry garlic until fragrant;
4. Pour in the chicken feet and stir-fry evenly;
5. Pour in soy sauce, cooking wine, dried red pepper, star anise, Sichuan pepper and soybeans, and stir-fry evenly;
6. Add water to the pot and spread over the chicken feet, add a little sugar and salt; Cover and bring to a boil over medium heat, then reduce to low heat; Simmer over low heat until the soup thickens and becomes less soy, and the chicken feet and soybeans are crispy and flavorful; Drop a little fresh shellfish sauce before cooking.