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 a wonderful life every day!
Pumpkin stew with potatoes
1. Prepare the ingredients, cut the pumpkin and potatoes into cubes.
2. Put an appropriate amount of oil in the pot, and after the oil boils, put the pumpkin and potatoes together and stir-fry evenly.
3. Sprinkle with pepper and stir-fry well, then add water to cover the pumpkin and potatoes.
4. First on high heat, turn to medium-low heat and simmer until the soup in the pot is almost dry, add salt and chicken essence.
Spicy pickled cucumbers
1. Cucumber cut into cubes
2. Sprinkle with salt and marinate for 10 minutes
3. Drain the water after marinating
4. Put the chicken essence seasoning
5. Prepare chili peppers
6. Put oil on low heat
7. Put peppercorns and fry
8. Put the chili flakes
9. To the pickled cucumbers
Xinjiang fried noodles
Ingredients: 200g fresh-cut dough slices, 100g cooked beef, green onions, ginger and garlic, light soy sauce, sugar, appropriate amount of oil, 2 Chinese cabbage leaves, 2 round mushrooms, 1 red pepper, 1 small handful of spinach, Sichuan pepper powder, appropriate amount of pepper
method
1. Cut the beef into small pieces, chop the green onion, ginger and garlic, cut the red pepper into small pieces, shred the Chinese cabbage, slice the mushroom, cut the spinach into sections, put oil in the pot and heat it, put in the green onion and ginger shreds and fry until fragrant, then add red pepper and pepper powder and stir-fry until fragrant, pour in the round mushrooms and cabbage, and stir-fry evenly over high heat.
2. Add beef and stir-fry, add a little sugar, stir-fry evenly, add an appropriate amount of light soy sauce and stir-fry evenly, another pot of noodles is cooked and put out, pour into the stir-fried vegetables and stir-fry evenly, add a little noodle soup.
3. After stir-frying evenly, add garlic slices and spinach, stir-fry evenly and salty, add an appropriate amount of pepper and mix well (if you don't like pepper seasoning, you can leave it out), turn off the heat and put it in a bowl to start enjoying.
Pork liver lettuce porridge
Ingredients: 1/2 bowl of rice, 200 grams of pork liver, 2 lettuce, 1 small piece of ginger.
Method:
1. Boil a pot of white porridge first, let it cool and put it in the refrigerator with the pot.
2. Wash the pork liver and cut it into thin slices, marinate it with raw oil, ginger slices, and light soy sauce and put it in the refrigerator.
3. Wash the lettuce, control the moisture and put it in the refrigerator in a plastic bag.
4. 1, 2, and 3 above were all made the night before.
5. When you get up in the morning, take out the white porridge, pork liver, and lettuce.
6. Put the white porridge on the induction stove and boil, add the pork liver and lettuce and cook for 5 minutes.
7. Mix the flavor and start eating.
Mapo tofu
Ingredients: 500 grams of southern tofu, 100 grams of beef, a little salt, 5 grams of soy sauce, 5 grams of ginger, 5 grams of garlic, 5 grams of Sichuan pepper, 5 grams of cooking wine, 5 grams of Pixian bean paste, 3 grams of chili powder, 5 grams of shallots, 3 grams of sugar, appropriate amount of vegetable oil.
Method:
1. Cut the green onion, ginger and garlic into small grains, and chop the Pixian bean paste for later use.
2. Cut the beef into small pieces and set aside.
3. Bake Sichuan pepper in a dry pot over low heat until brown and red, take it out, roll it into fine noodles and set aside.
4. Cut the tofu into small pieces, blanch in boiling water with salt until it floats, remove and drain.
5. Stir-fry the beef cubes in warm oil until crispy and fragrant.
6. Add Pixian bean paste and chili noodles and stir-fry over medium and low heat until fragrant and red oil comes out.
7. Add minced green onion and ginger and continue to stir-fry over low heat.
8. Add salt, sugar, soy sauce and cooking wine, add a little hot water and bring to a boil.
9. Add tofu, bring to a boil and reduce the juice over medium heat.
10. Hook some thin thickeners, push well, sprinkle with garlic sprouts (chopped green onions) and prepared peppercorn noodles.
Pepper-flavored steaks
Ingredients: lemon slices, pork ribs, green onion, ginger, bay leaves, Sichuan pepper, star anise, dried chili, wild pepper, rice wine, salt, dark soy sauce, corn starch oil, cooked sesame seeds, chives, peanuts, crushed peanuts
Method:
1. Chop the best pork ribs into pieces and remove them from boiling water
2. Add green onion and ginger, lemon slices, bay leaves, Sichuan pepper, star anise, dried chili pepper and wild pepper with boiling water, add pork ribs and rice wine and cook for one hour
3. Add salt and old soy sauce to color, remove and pat a little cornstarch,
4. Fry in the oil pan until golden brown, sprinkle with cooked sesame seeds, chives and chopped peanuts
Garlic pan-fried eggplant
Ingredients: eggplant, a pinch of salt, egg yolk, minced green onion, minced garlic, sugar, light soy sauce, chicken broth mix, starch, stock, oil.
Method: 1. Peel and wash the long eggplant and cut it into thick slices, then cut it with a cross knife, marinate it with salt, pat it with dry starch, and dip it in egg yolk liquid;
2. Put in the oil when the oil temperature is 4 hot, put in the eggplant slices and fry them until golden brown;
3. Leave the remaining oil in the pot, add the green onion and garlic when the oil is hot, and when the fragrance is stir-fried, pour in a little broth, salt, light soy sauce, sugar, chicken powder, and water starch to thicken, and finally pour it on the eggplant and it's OK
Three fresh
Ingredients: potatoes, eggplant, bell peppers
Seasoning; Appropriate amount of starch, soy sauce, salt, vinegar, sugar, garlic, chicken essence, and cooking oil
Directions:
1. Wash the eggplant and cut it into hob pieces.
2. Marinate the eggplant with salt for 5 minutes, squeeze out the soup, add dry starch and stir well, so that the eggplant can be evenly covered with dry starch.
3. Remove the stems of the bell peppers and cut them into pieces. Peel the potatoes and cut them into hob pieces the same size as the eggplant.
4. Take a bowl and mix with soy sauce, salt, sweet and sour starch, chicken essence and a small amount of water to make a sauce.
5. Put the potatoes into the oil pan and fry them until the surface is scabbed, and they can be pierced through with chopsticks. Remove and drain the oil.
6. Put the eggplant in the oil pan and fry it until golden brown, remove and drain the oil.
7. Leave the bottom oil in the pot and fry the crushed garlic, pour in the juice and bring to a boil until sticky.
8. Pour in the oiled eggplant and potatoes and bell peppers.
9. Stir-fry quickly and evenly, so that each ingredient is evenly coated with the soup.
Boiled fish fillet
Ingredients: 100 grams of salmon, 200 grams of lettuce.
Directions:
1. Wash the Norwegian salmon, slice it and soak it in a little cooking wine.
2. Put oil in the pan, after the oil is hot, put in the salmon fillets and pass for a while.
3. Pour the seasoning juice into the pot and bring to a boil.
4. After washing the lettuce, tear it into small pieces and put it in a bowl.
5. Place the salmon fillet on top of the lettuce and drizzle with the boiling sauce.
Yanbian side dishes mixed with beef tendons
1. I bought boiled beef tendons
2. Tear the beef tendon into thin strips and cut it into 7cm long segments with a knife. Then soak it in water, soak it for 2 hours, and then take it out, don't squeeze the water out, just leave a little water.
3. Peel the garlic, mash it into a garlic mash with a little salt in a garlic mashing jar, and chop the onion
4. Then, except for Korean syrup and cooked white sesame seeds. All the ingredients are poured into the bowl of beef tendons that are fitted, and the hands are mixed with disposable gloves and mixed by hand.
5. Then add the syrup. Mix with your hands while pouring until slightly thicker, add sesame seeds and mix evenly.
Salt-baked chicken
1. Prepare the ingredients.
2. Remove the internal organs and buttocks of the chicken, wash it, put it in a basin, prick some holes in the chicken with a toothpick, put in the salt-baked chicken powder and salt, and coat the whole body of the chicken.
3. Pour in the cooking oil and wrap the whole body of the chicken.
4. Put it in a plastic bag and seal it and refrigerate it for a day.
5. Wrap a layer of oiled paper after removal.
6. Wrap tightly in tin foil and bake in the oven or air fryer at 180 degrees for 2 hours.
7. After baking, remove the tin foil and oiled paper.
8. Serve on a plate.
Spicy stir-fried Chiba tofu
Ingredients: 1 piece of Chiba tofu, an appropriate amount of pork filling, 1 spoon of Lao Gan Ma hot sauce, 4 to 5 millet peppers, 2 green garlic, an appropriate amount of soy sauce, an appropriate amount of cooking wine, a little sugar, a little salt, a little green onion and ginger, an appropriate amount of oil;
method
1. Cut the Chiba tofu into thin slices, cut the millet pepper into small sections, cut the green garlic into sections, and chop the green onion and ginger for later use!
2. Pour oil into the hot pot, add minced meat after the oil is hot, stir-fry and add green onion and ginger and fry until it changes color!
3. Put in the Lao Gan Ma hot sauce, fry evenly, add millet pepper, appropriate amount of soy sauce, sugar, cooking wine continue to stir-fry evenly, pour in the dry tofu and stir-fry, until the thousand leaf tofu is colored, then add green garlic and stir-fry to change color, add a little vegetable and fry evenly! Just wilt the garlic!
Casserole fish head tofu
1. Today I used the grass carp head, wash it with a knife and cut it on one side, and press the fish head flat
2. Put an appropriate amount of oil in the pan, and fry the fish head when the oil is hot
3. Turn over and fry the other side after setting
4. After frying, add an appropriate amount of water and simmer over high heat
5. Cut the tofu into cubes and soak in salted water for a while and drain
6. When the fish head soup is boiling, pour the fish head soup into the casserole and continue to simmer
7. After boiling, add the tofu and stew together, add salt, a few drops of soy sauce to taste, and add an appropriate amount of pepper
Shredded garlic sprouts
1. Finished product drawing
2. Wash the garlic sprouts.
3. Prepare millet peppers, ginger and garlic cubes.
4. Boil water in a pot and blanch the garlic sprouts for a minute or two, a little soft.
5. Cool the water immediately after blanching.
6. After controlling the water, tear the garlic sprouts from the middle, a garlic sprout can be divided into four strips, and it is better to be fine. If it's too long, cut it into two or three sections.
7. Tear the plate.
8. Put millet pepper, ginger and garlic, salt, light soy sauce, oyster sauce, sesame oil, chicken essence, vinegar and sugar in a bowl to taste.
9. Pour the seasoned sauce over the garlic sprouts.
Choy sum with garlic
1. Wash the choy sum and set aside
2. Finely chop the garlic and divide the choy sum in two
3. Heat the oil 6 and stir-fry the minced garlic until fragrant
4. Put the choy sum in the pot, sprinkle with salt and stir-fry
5. Pay attention to the heat and time, don't fry the dishes old, and put the chicken essence out of the pot
Carrot corn rib soup
1. Sweet corn cut into cubes
2. Cut the carrots into cubes and set aside
3. Cut the ribs into cubes
4. Hot water in the pot, pour in the pork ribs after the water boils to remove the blood and floating skin
5. Slice the ginger
6. Scoop out the ribs
7. Put the pork ribs in the casserole, pour an appropriate amount of water, pour enough at one time, do not add water halfway, then put ginger, stewed pork ribs, cooking wine, appropriate amount of salt, and corn, boil over high heat, turn to low heat and simmer for 1 hour
Black pepper steak
1. Wash the steak you bought, remove the blood on the surface, wipe it clean with kitchen paper, and put it on a plate for later use.
2. Beat the steak with a meat hammer or rolling pin to loosen the meat of the steak and the tendons will not shrink when frying.
3. Spread salt, black pepper and lemon juice on both sides of the steak, coat it with a layer of olive oil and marinate for an hour.
4. Put a clean pot on the gas because the steak is greased, so you don't need to add oil.
5. Fry in a pan over medium heat, after one minute, turn over.
6. Fry the other side again, pressing it with a spatula on both sides.
7. Both sides are fried, turn them over again anyway, and remove them from the pan.
8. Pour the black pepper juice into a bowl.
9. Add a little water and stir well.
10. Pour into a pot and bring to a boil to reduce the juice.
Stir-fried rice noodles with pickles
1. Cut the pickled eggs into strips
2. Soak the rice noodles in water and drain
3. Garlic slices
4. Cut the green onion into sections
5. Stir-fry the garlic slices in hot oil, stir-fry them with pickles, then fry them with rice noodles, and finally add salt, soy sauce, chicken essence, and green onions and stir-fry evenly
Bitter gourd omelette
1. Wash the bitter gourd, cut it in half, dig out the seeds, and cut the flesh into very thin slices.
2. Mix bitter gourd slices with salt (1/4 teaspoon) and marinate for 10 minutes.
3. Pinch the bitter gourd slices with your hands and squeeze out the water.
4. Add 2 eggs and beat them, then add chicken essence and salt (1/4 teaspoon each) and mix thoroughly.
5. Heat the pot, add vegetable oil to heat, pour in the egg mixture, and spread the bitter gourd slices with chopsticks.
6. Fry over low heat until the surface is slightly yellow and the egg liquid on the surface is condensed, turn over and continue to fry the other side over low heat. Fry until golden brown and serve.
Stir-fried cured meat with double peppers
Ingredients: sausage, bacon, red pepper, green pepper, garlic, salt, light soy sauce.
Method:
1) Slice bacon and sausage, cut green pepper and red pepper into pieces for later use;
2) Stir-fry garlic in oil, stir-fry with cured meat until transparent, add green and red peppers and stir-fry;
3: Slip some water on the side of the pot, add salt and light soy sauce to taste;
4: Stir-fry until the green peppers are green and ready to serve
Sauerkraut beef
Ingredients: 300 grams of beef, 150 grams of sauerkraut, green onion, ginger, garlic, appropriate amount of coriander, one egg white, half a small bowl of beer, a little soy sauce, a little salt, half a red pepper;
method
1. Wash the beef and cut it into thin slices; The cut beef should be cut horizontally, and the long fiber should be cut into sections, so that the fried beef will have a tender taste; Add a pinch of salt to the beef fillet to taste; Add egg whites to make the beef more tender;
2. Pour in beer, the enzymes in the beer can decompose the protein, which can increase the tenderness of the beef; Add a little soy sauce to play a role in coloring;
3. Stir the beef slices with green onions, ginger, garlic, coriander, egg whites, half a small bowl of beer, soy sauce and salt, and marinate for at least 15 minutes. When marinating, shred the green onion and ginger, slice the garlic cloves, and shred the red pepper;
4. Pour oil into the pan, the amount of oil should be slightly more, so that the beef is fresh and tender; Heat the oil until it is 70% hot, pour the beef slices into the pan and stir-fry quickly;
5. In the process of frying, some of the water in the beef will be fried, and after the beef slices are fried until they change color, the fried soup will be poured out, and the beef will be put into a bowl;
6. Put a little base oil in the pot and fry the green onions, ginger and garlic until fragrant; Pour in the sauerkraut; Stir-fry evenly to bring out the flavor of sauerkraut; Pour in the beef and shredded red pepper; Stir-fry over high heat for 1 minute, sprinkle with chopped coriander; Serve as soon as served
Farmhouse stir-fried meat
Ingredients: pork belly, chili pepper, chili pepper, oil, salt, garlic, cooking wine, light soy sauce
Method: 1. Wash the pork belly and cut it into thin slices, wash the sharp pepper and Chaotian pepper and cut it into strips obliquely, peel the garlic and cut it into slices for later use.
2. Put a little oil in the pot, after the oil is warm, add the pork belly slices and stir-fry, until the fat of the pork belly is stir-fried, the meat is slightly curled and turns golden brown, add cooking wine and light soy sauce and stir-fry for a while.
3. Finally, pour in the chopped garlic slices and green and red peppers, continue to stir-fry for 2 minutes, add salt to taste, and then remove from the pan.
Green pepper deboned meat
Ingredients: 600 grams of pork fan bones with meat, 200 grams of green peppers. 50 grams of rape oil, 10 grams of garlic, 5 grams of lake wine and salt, 100 grams of bone broth, and 1 gram of pepper.
Method:
1. Flush the fan bones to remove the blood, cook them in a pot of clean water and take the meat (the bones can be stewed in soup and then made into plate decorations), and tear them into small pieces; Wash the green peppers and cut into rings.
2. Heat the oil in the pot, stir-fry the garlic until fragrant, stir-fry the bone-splitting meat and green pepper rings, cook the wine of the lake, add salt to adjust the taste, put the bone broth and simmer dry, and put pepper to get out of the pot