I once saw an article that wrote: "At present, food can always be thoughtful, or gluttonous, observe before eating, think during eating, simmer 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 the wonderful life every day!
Oyster mushrooms with oyster sauce
Ingredients: 2 oyster mushrooms, 30ml of oyster sauce, 6ml of dark soy sauce, 10ml of light soy sauce, 15g of sugar, appropriate amount of water starch, appropriate amount of oil, appropriate amount of salt, a little water, and a small chives.
Method 1: After washing, cut a thicker round piece, and cut the pattern with a knife criss-cross on the two sides of the round piece, taking care not to cut it off;
2. Put the oyster sauce, dark soy sauce, light soy sauce, sugar, and a little salt into the seasoning bowl, add an appropriate amount of water and mix evenly.
3. Prepare an appropriate amount of water starch;
4. Put an appropriate amount of oil in a wok, add the white onion of chives when warm, add oyster mushrooms and stir-fry;
5. When the oyster mushrooms are fried until soft and the water is stir-fried, add the seasoned sauce;
6. If you feel that the juice is less, you can put in an appropriate amount of water, the soup is basically flush with the king oyster mushroom, cover the pot and simmer over low heat;
7. Simmer for about 5-6 minutes, the soup becomes less, pour in water starch and stir well.
8. When the soup is thick, remove from the pot and put on a plate, and sprinkle with the remaining chives.
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 and shredded ginger and mix well, then pour in an appropriate amount of water and stir in the same direction. Mix until the beef is completely drained, then continue to pour in an appropriate amount of water, stir again until the water is sucked dry, repeat several times, so that the beef is 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.
Xinjiang stir-fry
Ingredients: 150g lamb tenderloin, 1 persimmon pepper, 1 red pepper, 1 tomato, salt, soy sauce, green onion, ginger, garlic, cooking wine, sesame oil, water starch
Method:
1. Slice the lamb tenderloin (shredded or not), put a little water starch and grab it
2. Shred the green pepper and red pepper, and cut the tomatoes into cubes (slicing is also acceptable.)
3. Pour cooking oil into the pot, pour the lamb slices (shreds), green pepper shreds, and red pepper shreds into the pot together for a while, and remove them
4. Leave a little oil in the pot, first put green onions, ginger and garlic, then pour in the lamb slices (shreds), green peppers, red peppers and tomatoes, then put cooking wine and soy sauce, fry for about 1 minute, and take sesame oil out of the pot
Spicy shredded oyster mushrooms
Method: 1. Shred the oyster mushrooms. Remove the leaves of the parsley and cut into sections. Put oil in the pot and heat it for 5 hours. Add shredded chili peppers and stir-fry;
2. Stir-fry until the shredded chili peppers change color slightly, stir-fry until the spicy flavor is aroused, and pour in the shredded oyster mushrooms. Stir-fry king oyster mushrooms over high heat, add salt to taste, and seafood soy sauce to taste;
3. Stir-fry until the shredded oyster mushrooms become soft and dark, then add the coriander. Stir-fry lightly and remove from the pan.
Fish-flavored eggplant
Ingredients: 500 grams of eggplant, 15 grams of minced green onion, 20 grams of minced ginger, 20 grams of minced garlic, Shao wine, salt, appropriate amount of sugar, 2 tablespoons of bean paste, soy sauce, vinegar, appropriate amount of wet starch.
method
1. Cut the eggplant into hob pieces; Put half a pot of oil in the pan, put the eggplant when the oil is hot to eight or ninety, fry until the eggplant turns from hard to soft, take it out, drain the oil and set aside.
2. Start another pot, put three tablespoons of oil in the pot, after the oil is hot, first fry the minced chives, minced ginger, minced garlic and bean paste, put in the eggplant, add Shao wine and soy sauce and stir well, then add a bowl of water, boil over high heat and then cook over low heat until the eggplant is flavored, add sugar and vinegar to taste, and finally thicken with wet starch
Sautéed pork belly
Ingredients: pork belly, chili, green onion, ginger and garlic, salt, sugar, dark soy sauce, light soy sauce, cooking wine
Method:
1. Cut the pork belly into slices, remove the seeds from the peppers, and cut them into long strips diagonally
2. Heat the oil in the pot, put the cut pork belly in the oil and stir-fry the oil, then add the green onion, ginger and garlic and stir-fry
3. After the meat slices are slightly rolled, put dark soy sauce and cooking wine
4. Put the peppers in the pot, continue to stir-fry for a few minutes, add salt and you can get out of the pot.
Sweet and sour pork ribs
Ingredients: 1000g pork chops
Seasoning: 15 ml of soy sauce, 50 ml of vinegar, 1 green onion, half a piece of ginger, 2 star anise, 20 Sichuan peppercorns, 2 dried chilies, 15 ml of cooking wine, 20 grams of sugar
Method: 1. Put the pork ribs, green onions, and ginger slices into the pot, add water and boil, and skim off the foam
2. Add the dried chili peppers in the peppercorns, cook until the chopsticks can be pierced through, and remove the ribs
3. When cooking the pork ribs, mix the vinegar, soy sauce, cooking wine, and sugar into a seasoning sauce
4. Heat a wok and pour in the sauce
5. When the seasoning juice boils, pour in the pork ribs and stir-fry evenly
6. Pour in half a bowl of soup from which the ribs are boiled, so that the broth completely submerges the ribs
7. Bring to a boil over high heat, then reduce to low heat and simmer
8. Wait for the soup in the pot to thicken
Pumpkin of happiness
Ingredients: 500 grams of small gourd, 1 sweet bean (for garnish).
Seasoning: 10 grams of oyster sauce, 10 grams of Zhuhou sauce, 5 grams of sugar.
Method: 1. Wash the small gourd, cut it into two, remove the pulp, and cut it into pieces with skin of 3 cm in width after washing.
2. Put 10 grams of salad oil in the pot, when it is hot, add oyster sauce, Zhuhou sauce and sugar and stir-fry until fragrant, add pumpkin and mix well, and remove from heat.
3. Put the mixed small golden gourd pieces in the pressure cooker, pour in the salad oil over the surface, cover the lid and bring to a boil over high heat, change the heat to low for 3 minutes, turn off the heat and simmer for another 2 minutes, put it into a hot clay pot with a bamboo mat, and decorate it with blanched sweet beans.
Fragrant meat
Method: 1. Crush the pepper and wrap the pepper with gauze to form a seasoning package.
2. Wash the pork belly and cut it into thick slices.
3. Put oil in the pot, add 20g of rock sugar over medium heat, fry until the syrup bubbles and is dark red, add the pork belly slices, stir-fry and color, and then simmer for a while.
4. Add water, packets, green onions, ginger, mash juice, salt, rock sugar, 20g of soy sauce to boil, skim off the foam, switch to low heat and cook for about 40 minutes, remove the packets, ginger and green onions, and collect the thick soup.
Cold preserved eggs
Four preserved eggs with ingredients; 2 chives; two cloves of garlic; four millet peppers; 1 green pepper; 1 porcelain spoon of light soy sauce; 1 porcelain spoon of aged vinegar; semi-porcelain spoon of sesame oil; half a porcelain spoon of chili oil; Oyster sauce half porcelain spoon
Method: Finely chop green and red peppers, garlic and chives. Cut the preserved eggs into plates. Add the ingredients suggested above to the mix. Light soy sauce, oyster sauce, aged vinegar, sesame oil, chili oil.
Mix into a sauce and let it sit for about 5 minutes to taste. Finally, pour the mixture on top of the preserved egg and you're done! Super simple and tasty.
It is also very good for eating, and the condiments that come out of this way can also be accompanied by other dishes, which is simply versatile, fast and convenient.
Delicious, simple, with wine, and rice, the cold preserved eggs are ready!
Dry sautéed hairtail
Ingredients: Hairtail, pepper, dried chili, salt 1, green onion, ginger and garlic, Sichuan pepper, hairtail
Method: 1. Cut the hairtail into sections, wash it and add an appropriate amount of salt. Wine. Marinate the pepper for half an hour.
2. Heat 6 oil into the pan and fry until golden brown.
3. Put a little oil 5 into heat: green onion. Ginger. Garlic. Pepper. Stir-fry the dried chili peppers to taste.
4. After stir-frying various ingredients to bring out the flavor, pour in the fried hairtail, stir-fry for a while, and put it on a plate
Stir-fried beef
Ingredients: beef, cooking wine, pepper, salt, starch, green and red peppers, green onions, ginger, garlic
Method: 1. Slice the beef and marinate it for 15 minutes with cooking wine, pepper, salt, starch and a little cooking oil;
2. Cut the green and red peppers into cubes, cut the green onion into sections, cut the yellow rice pepper into cubes, slice the pickled ginger, and cut the ginger and garlic into rice;
3. After the oil is heated in the pan, put the beef into the quick slide and change color;
4. Put oil in the pot and stir-fry ginger and garlic, add rice pepper and pickled ginger and stir-fry until fragrant, put green and red peppers, adjust salt and stir-fry;
5. Pour in the beef and stir-fry, adjust the light soy sauce, chicken powder, and green onion and stir-fry well.
Sweet and sour pork ribs
Ingredients: 450g pork ribs, appropriate amount of bell pepper, 30ml of white vinegar, 20g of sugar, 30ml of tomato paste, 3 slices of ginger, 2 cloves of garlic, 1 teaspoon of salt, 15ml of light soy sauce, 3 tablespoons of corn starch
Method:
1. Rinse the pork ribs with blood water, cut them into pieces and drain them, and marinate them with salt, light soy sauce, ginger, garlic and cornstarch for more than 1 hour
2. Glue the pork ribs with a layer of cornstarch before putting it in the pan, and shake off the excess cornstarch before putting it out of the pan
3. Put oil in a small milk pot, cook until hot, put the pork ribs sticky with cornstarch in it, and fry them on high heat for 1 minute
4. Turn the torch to low and fry it, and finally turn on the high heat and fry it for half a minute to force out the oil. Scoop up the ribs, drain the oil and let cool
5. Put sugar, white vinegar and tomato paste together in a pot, add 2 tablespoons of water, and cook into a thick sweet and sour sauce
6. Put the cooled pork ribs into the pot, add the bell peppers, stir-fry evenly, and put each piece of pork ribs sticking to the sweet and sour sauce
Braised potato chips
Ingredients: 4 potatoes, appropriate amount of salad oil, 3 grams of salt, 30 ml of soy sauce, 3 grams of chicken essence, a little green onion, 5 ml of cooking wine, 10 ml of aged vinegar, 15 grams of sugar, 80 ml of water (boil).
method
1. Wash the potatoes, peel and slice, not too thin, so as not to crumble, and soak the cut potato slices in salted water and use cold water for later use
2. Mix the braised soy sauce, aged vinegar, cooking wine, sugar, boiled water, salt and chicken essence into braised sauce, and the dosage can be increased or decreased according to personal taste
3. After the oil is hot, pour in the drained potato slices and stir-fry for 1 minute, then pour in the prepared braised sauce (try to cover the ingredients)
4. Bring to a boil over high heat, turn to medium heat, and simmer until the juice is reduced
Steamed eggplant with garlic
Ingredients: 2 eggplants, 30ml light soy sauce, 15ml sesame oil, 5g sugar, 15ml vinegar, 30ml chili oil, 2ml Sichuan pepper oil, 2g chicken essence, 15g shallots, 5g garlic
Method:
1. Wash and remove the stems of the eggplant, cut it in half lengthwise, and then cut it into thick strips in half lengthwise and put it on a plate.
2. Put the chopped eggplant into the steamer and steam for 30 minutes until soft.
3. Chop the garlic into minced garlic, cut the shallots into chopped green onions, and then put all the seasonings together to make a dipping sauce according to your taste. Eat the steamed eggplant with a dip sauce.
Shredded meat with enoki mushrooms and green peppers
Ingredients: 400 grams of enoki mushrooms and 250 grams of lean pork
method
1. Prepare the ingredients, first cut the lean meat and green pepper into shreds, moderate, not too big or too small, then chop the ginger and garlic, and pay attention to remove the roots of the enoki mushrooms bought.
2. Fry the shredded meat, first put the shredded meat in a bowl, pour an appropriate amount of starch, soy sauce and salt into it, then drop a few drops of cooking wine and mix well, and finally use the pot to overheat the oil, pour the mixed shredded meat into the pot and fry until the meat changes color, then put it on a plate and take it out.
3. Heat the pan again, after overheating, first put in the chopped ginger and garlic, stir-fry twice and put in the green pepper and stir-fry, put in our enoki mushrooms after half a minute, and then put in the shredded meat that we fried before about a minute and stir-fry again, then add the appropriate amount of salt, chicken essence and a spoonful of bean paste, there are green onions can be put in the appropriate amount of green onions to increase the fragrance, and they will be served immediately after they are cooked.
Steamed catfish with chopped pepper rice noodles
Ingredients: catfish, rice noodles, chopped peppers, cooking wine, rice noodles, high liquor, minced ginger, oil and salt
Preparation: Add salt, minced ginger and high white wine to the catfish pieces, mix well; Add rice flour and mix well and marinate; Add 1 tablespoon chopped pepper and mix well; Put the mixed rice flour catfish pieces on a plate, sprinkle some chopped peppers on the surface of the fish, cover with plastic wrap, and put it in a steamer over high heat for 20 minutes.
Dry-roasted small yellow croaker
Ingredients: small yellow croaker, minced meat, ginger, red pepper, garlic, shallots, cooking wine, light soy sauce, oil and salt
Preparation: Use a kitchen paper towel to absorb the water before putting the yellow croaker into the pot; Heat a pan with a little oil, put the small yellow croaker into the pan and fry until the yellow croaker is golden brown on both sides; Add the ginger slices in and fry them; Set aside the yellow croaker, stir-fry the minced meat on the vacant side to change color, then cook in cooking wine and light soy sauce, add water and simmer for 6 minutes; Add a little salt and reduce the juice over high heat, turning twice in the middle; When the juice is almost ready, add the red pepper and minced garlic, and sprinkle the surface with chopped shallots.
Thousands of stewed crucian carp
Ingredients: crucian carp, 1000 zhang, bean paste, cooking wine, soy sauce, bean paste, ginger slices, oil and salt
Preparation: Absorb the water on the surface of the crucian carp first; Heat the pan with an appropriate amount of oil, put the crucian carp into the pan and fry, fry the fish until golden brown, turn over and fry the other side until golden brown, add a few slices of ginger; Put an appropriate amount of bean paste into the pot and stir-fry; Cook a little high liquor and soy sauce, add an appropriate amount of water, simmer for 8 minutes, add thousands of shreds and continue to simmer for 5 minutes, add an appropriate amount of salt to taste, and reduce the juice over high heat.