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!
Braised eggplant
Ingredients: 1 round eggplant, appropriate amount of ginger, appropriate amount of green chili, appropriate amount of tomato paste, appropriate amount of cooking oil, appropriate amount of corn starch, 2 tablespoons of sugar, 2 tablespoons of salt, 1 teaspoon of chicken essence, 2 teaspoons of dark soy sauce, appropriate amount of sesame oil.
Method:
1. Prepare the ingredients and clean them
2. Peel and cut the eggplant into pieces, cut the green pepper into pieces, and mince the ginger for later use.
3. Put a teaspoon of salt in the eggplant cubes, mix well, and marinate for 10 minutes.
4. Pour out the excess water from the eggplant, then sprinkle with an appropriate amount of cornstarch and mix well.
5. Take a clean small bowl, then put in cornstarch, sugar, chicken essence, dark soy sauce, salt, and then pour in half a bowl of water, and mix into a bowl of juice for later use.
6. Put an appropriate amount of oil in the pot, and when the oil temperature is five or six hot, put in the eggplant and start frying.
7. Fry the eggplant until the surface is golden brown, remove it and set aside.
8. Start a clean pot and pour in a small amount of oil. When the oil is hot, add the tomato sauce and stir-fry the minced ginger until fragrant.
9. Pour the eggplant into the pot and stir-fry evenly.
10. Put the green chili peppers into the pot and stir-fry evenly.
11. Pour the bowl juice into the pot, then reduce the juice over high heat and stir-fry evenly, and pour a little sesame oil before leaving the pot
Dry-mix lung tablets
Ingredients: 100 grams of braised beef, 150 grams of braised beef tripe, 10 grams of Erjingtiao chili powder, 5 grams of Chaotian pepper powder, 1 gram of salt, 1 gram of monosodium glutamate, 2 grams of chicken powder, 1 gram of white sugar powder, 4 grams of Sichuan pepper powder, 3 grams of cooked sesame seeds, 8 grams of salt-fried peanuts.
Method:
1. Stir-fry peanuts with salt with a hand-cranked crusher, and put them into a mixing basin with Erjingtiao chili powder, Chaotian pepper powder, Sichuan pepper powder, salt, monosodium glutamate, chicken powder, sugar powder and cooked sesame seeds, and mix well to form a spicy dry mixture
2. Cut the braised beef and braised beef tripe into slices, mix well with the spicy dry mixture after taking the pot, and add a little garnish after serving.
Stir-fried bitter gourd with shrimp
Method 1: Wash and peel the shrimp and peel off the shell, and wash and slice the bitter gourd
2. After the oil in the pot is hot, pour in the shrimp and stir-fry quickly, add the ginger shreds and stir-fry until fragrant
3. Pour in the bitter gourd and stir-fry for a few minutes, add salt, light soy sauce, aged vinegar, chopped green onion to taste
4. Serve on a plate and you're done!
Scrambled eggs with leeks
Ingredients: 200 grams of leeks, 200 grams of eggs, 15 grams of vegetable oil, 10 grams of lard, 3 grams of salt
Method:
1. Wash the leeks and cut them into small pieces
2. Knock the eggs into a bowl, add a little refined salt and beat well
3. Put a wok on the fire and heat with vegetable oil
4. Pour in the egg mixture, stir-fry into small lumps and set aside
5. Put lard in a wok, heat it, put in the leek section, and fry it quickly with a strong fire
6. Add refined salt to taste, when it is almost cooked, pour in the eggs, and stir-fry evenly
Oily belly shreds
Ingredients: 1 pork belly, 1 tablespoon chili oil, 5 chives, 1 piece of ginger, 2 coriander, 1/3 tablespoon Sichuan peppercorns, 2 star anise, 1 tablespoon peanuts, 1 tablespoon cold soy sauce, 1 teaspoon sugar, 3 teaspoons salt, 1/3 teaspoon chicken essence, 1/3 tablespoon balsamic vinegar, 1 teaspoon sesame oil
Method:
1. Rub the pork belly with a mixture of salt and alkaline noodles repeatedly until there is no mucus, rinse it and set aside
2. Blanch the pork belly with boiling water, wash it with cold water and remove it
3. Put the pork belly into the pressure cooker, add ginger, peppercorns, star anise, add two teaspoons of salt and cook until you like softness
4. Remove the boiled pork belly from the cold water and cut it into shreds for later use
5. Put the shredded pork belly, coriander, chopped peanuts and chopped chives into the bucket
6. Add soy sauce, sugar, a teaspoon of salt, chicken essence, balsamic vinegar, chili oil, and mix well with chopsticks
7. Drizzle a teaspoon of sesame oil before serving
Stir-fried mushrooms
Ingredients: mushrooms, oyster mushrooms, straw mushrooms, black fungus, seafood mushrooms, green onions, garlic, 2 slices of ginger, 1 spoonful of cooking wine, 1 spoonful of oyster sauce, 1 spoonful of soy sauce, sugar, salt.
Method:
1. Wash and soak all kinds of mushrooms twice, then rinse them several times, remove and drain the water;
2. Tear the washed mushrooms to the appropriate size, wash the green onions and cut them into sections;
3. Boil the pot water, add salt and oil, blanch the torn mushrooms, remove and drain;
4. Heat the pan with cold oil, add garlic, ginger slices and green onion white segments, and stir-fry until fragrant;
5. Add the blanched mushrooms and stir-fry over high heat for about 2 minutes;
6. Add cooking wine, oyster sauce, soy sauce, appropriate amount of sugar and salt to taste.
Steamed cabbage with pork belly
Ingredients: pork belly, Chinese cabbage, green onion, ginger, salt, seasoning, peanut oil, soy sauce, oyster sauce, monosodium glutamate or chicken essence.
Method:
1. Slice the pork belly and tear the cabbage leaves into slices by hand (generally do not use cabbage gangs).
2. Shred the green onion and ginger.
3. Add boiling water to the pot, put in the pork belly and boil it after boiling, and remove it when it changes color. Put the bok choy in a pot.
4. Add green onion and ginger, seasoning, monosodium glutamate or chicken essence, soy sauce, oyster sauce and peanut oil to the boiled pork belly and marinate for a few minutes.
5. Stack the marinated pork belly on top of the Chinese cabbage and pour in the remaining juice of the marinated meat.
6. Put the pork belly and cabbage in the steamer.
7. After the pot is boiled, steam for 10-15 minutes. (Depending on the degree of age and tenderness of Chinese cabbage, it can be appropriately extended for a long time).
Shrimp cup with garlic and loofah
Ingredients: red chopped pepper, garlic, sugar
Method: 1. Cut the loofah into small pieces, dig off part of the gourd with a knife, and make a loofah cup.
2. Cut off the head of the Jiwei shrimp and pick off the sand line, peel off the shell of the shrimp and keep the small section at the end of the tail, then cut a hole in the back, and stuff the shrimp tail into the hole to expose the tail to make shrimp balls.
3. Stuff the shrimp balls into the dug loofah cup.
4. Add pounded garlic and 1 tablespoon of steamed fish soy sauce to the chopped pepper, add half a tablespoon of sugar, and finally pour in a little cooking oil and mix well.
5. Put the finished product and seasoning in the steamer and prepare to steam in the pot.
6. After the water in the steamer boils, put the loofah and shrimp cup and seasoning together on the pot to steam, turn off the heat for 3-5 minutes, simmer for another 1 minute to get out of the pot, and finally pour the steamed seasoning on the loofah and shrimp cup.
Roasted chicken thighs with shiitake mushrooms
Ingredients: 1 chicken thigh, 1 dried shiitake mushroom, half a carrot, appropriate amount of dried chili, 2 bay leaves, 3 star anise, green onions, ginger and garlic;
method
1. Soak the mushrooms until soft, keep the water, and draw a cross on the top of the mushrooms; Wash the chicken thighs and chop them into pieces (this is nonsense), blanch them in boiling water and foam them. (Actually, it's nothing if it's not blanched);
2. Put oil in the pot, burn until it is hot, put dried chili, bay leaves, star anise, green onions, ginger and garlic (remember to slice it) and fry the chicken pieces after the fragrance, fry and fry, put a little dark soy sauce, add some cooking wine, salt, stir-fry, stir-fry...... Put shiitake mushrooms and radishes (the shape depends on what you like), stir-fry and stir-fry......
3. Pour in the water in which the shiitake mushrooms are made, and you can also add some stock (if you have one), and cover the chicken pieces. Bring to a boil over high heat, simmer over low heat for about 20 minutes, fry a few more times on high heat when the soup is almost dry, put the green onions, and remove from the pot
Roasted eggplant
Ingredients: 500g eggplant (long eggplant, round eggplant), 200g cucumber (bell pepper), ingredients: green onion and ginger, flour, wet starch, soy sauce (light soy sauce and dark soy sauce), garlic, sesame oil, sugar
method
1. Cut the long eggplant into hob pieces without peeling. If it is a round eggplant, peel and cut into 2 cm pieces. Soak in water for 5 minutes.
2. Cut the cucumber into slices and cut into diamond-shaped slices for aesthetic purposes. Cut the bell pepper into diamond-shaped slices.
3. After pouring out the water for soaking the eggplant pieces, sprinkle flour on the eggplant, so that each eggplant has a thin layer of flour.
4. Pour oil (more to some) into the pot, heat until the oil temperature is 8 hot, put the eggplant pieces in the pot, and fry them until golden brown and the surface becomes hard. Remove and set aside. Pour out the remaining oil.
5. Pour 1 tael of oil, chopped green onion and ginger into the pot. Pour in 3 taels of water, 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of salt, and a pinch of chicken essence. Add the wet starch. Stir, after the soup thickens, add the eggplant pieces and stir-fry quickly, until the eggplant pieces are covered with the soup, quickly add the cucumber and persimmon pepper slices.
6. The most important thing! When step 5 is complete, pour in two spoonfuls of rice vinegar, stir-fry for another 10 seconds, pour in sesame oil and serve. 7. Finally, chop the garlic into minced garlic and sprinkle it on the eggplant.
Ginger spicy tiger skin claws
Method: 1. Rinse the chicken feet with water to remove the blood, and chop off the toenails; Other materials are available.
2. Cut the ginger into small pieces; Dice or chop the garlic; Dried chili peppers cut into sections.
3. Boil 600ml of water in a pot, after the water boils, put chicken feet and white vinegar and boil for 1 minute
After removing and drying the water.
4. Apply dark soy sauce evenly to the chicken feet while hot.
5. Heat the vegetable oil in the pot, boil it over medium heat until it is 60% hot, close the lid on the pot and make a small slit, pour the chicken feet into it, and cover the lid tightly immediately.
6. Shake the pot with your hands so that the chicken feet can be evenly soaked in oil. When the oil is no longer bursting in the pan, remove the lid and fry until the rubber band is hard and wrinkled, remove and drain the oil.
7. Leave 2 tablespoons of bottom oil in the pot and fry the ginger, garlic, star anise, and grass fruit over low heat (cinnamon instead).
8. Pour 600ml of water into the pot (fresh soup is better), put chicken feet, add rice wine and oyster soy sauce, bring to a boil over medium heat, cover and simmer over low heat for 30 minutes.
Spicy boiled fish
Ingredients: 1 grass carp (about 2 catties), soybean sprouts, 200 grams of celery, 200 grams of cabbage, more than a dozen dried chili peppers, 8 garlic slices, 4 slices of ginger, 1 star anise, more than a dozen peppercorns, more than a dozen peppercorns, 60 grams of bean paste, 1 teaspoon of salt, 1 spoon of soy sauce, 1 spoon of cooking wine, a little sugar, a little white pepper, a little chicken essence, an appropriate amount of water, 2 spoons of starch
method
1. The ingredients are ready, and the side dishes are ready
2. Remove the scales of the grass carp, remove the internal organs, remove the gills, and remove the black membrane in the abdomen of the fish. The gills and black membrane are the main sources of fishiness
3. Cut off the head of the fish and slice the meat of the fish body close to the fish bones
4. Use 1 tablespoon of cooking wine, 2 tablespoons of starch, a little salt, and marinate for about 10 minutes.
5. Put the fish head and fish bones together and marinate them slightly
6. Fry in a pan and serve
7. Blanch the garnish in a pot
8. Pour in the bean paste and stir-fry until fragrant
9. Add more than 1 and a half dried chili peppers, 8 garlic grains, 4 slices of ginger, 1 star anise, half of Sichuan pepper, half of sesame pepper, fry together until fragrant, and then add water
10. Add the fish head and bones and cook together
11. After boiling, add the side dishes and add the fish
12. 1 teaspoon salt, 1 tablespoon soy sauce, a little sugar, a little white pepper, a little chicken essence to taste, use chopsticks to disperse the fish fillet, and turn off the heat after the fish fillets are boiled and discolored
13. Heat the pot until 5 is hot, put in the remaining dried chili pepper segments and peppercorns and peppercorns, fry the pepper and pepper and the fragrance of pepper over low heat, be careful not to fry the paste, turn off the heat when the color of the pepper changes slightly, and finally pour the hot oil on the fish fillet
Bean and potato beef stew
Ingredients: beans, beef, potatoes, peppercorns, star anise, cinnamon, dried chilies, green onions, ginger
Method:
1. Peel and cut the potatoes into pieces, remove the head and tail of the beans, remove the old tendons, break them into sections by hand, and cut the pork belly into small slices;
2. Put Sichuan pepper, star anise and cinnamon into tea bags, cut dried chili peppers, garlic slices, and green onions;
3. Add a little oil to the pot, heat it, and put in the potato wedges;
4. Fry over low heat until the potato wedges are slightly yellowed and somewhat transparent, then set aside;
5. Add a little oil, heat the oil and add the garlic slices and dried chili peppers;
6. After simmering over low heat to bring out the fragrance, add the beef;
7. Stir-fry until the beef changes color, pour in the green beans;
8. Stir-fry for 1 minute, pour in the fried potatoes;
9. Add dried chili peppers and a pinch of salt, add cooking wine and light soy sauce;
10. After stirring well, then put in the tea bag and green onion segments, add water, the water level to 2/3 of the ingredients, after boiling over high heat, turn to low heat, add a lid and simmer for 20 minutes.
Braised razor clams
Ingredients: razor clams, steamed fish soy sauce, soy sauce, vinegar, cooking wine.
Method: 1. Pour the steamed fish soy sauce, soy sauce, vinegar and cooking wine into a small bowl, stir well and make a sauce.
2. Heat a little oil in a wok, pour in the sauce and bring to a boil, then pour in the razor clams. Bring to a boil again and cook until the clams open their mouths, sprinkle some chopped green onions, turn off the heat and serve on a plate.
Chicken pot
Ingredients: Tongzi chicken, Pixian bean paste, ginger slices, dried chilies, Sichuan peppercorns, cooking wine, Weidamei rock sugar light soy sauce, monosodium glutamate, sugar, chopped green onion
Method:
1. Wash the chicken and cut it into pieces
2. Put oil in the pot and stir-fry the bean paste in Pixian County
3. Add ginger slices, dried chili peppers and peppercorns and stir-fry until fragrant
4. Pour in the chicken pieces and stir-fry
5. Add cooking wine and a little light soy sauce of Damei rock sugar, add water and continue to cook
6. When it is almost cooked, put MSG and sugar, sprinkle chopped green onions and put it on a plate
Garlic vermicelli shrimp
Ingredients: 13 prawns about 450 grams, 1 small handful of vermicelli, seasoning: 2/3 teaspoon salt, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 teaspoon sugar, 1 head of garlic, a little ginger, a little shallot, appropriate amount of vegetable oil,
Method:
1. Peel and chop the garlic, chop the ginger a little, and chop the shallots. The amount of garlic in this dish must be more to make it more flavorful.
2. Heat a wok and add vegetable oil, add half of the minced garlic, and stir-fry over medium-low heat until the water evaporates and becomes golden brown.
3. Then add the remaining half of the minced garlic and ginger and stir-fry a few times.
4. Add 2/3 teaspoon salt, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cooking wine, 1 teaspoon sugar and stir-fry evenly.
Ling-na-hsien
1. Soak the yuba in cold water for four hours and set aside
2. Select the celery and blanch it with boiling water for later use.
3. Blanch the bean curd for later use,
4. Remove the bean curd, cut the celery into sections, cut the cucumber into strips and sprinkle a little salt, marinate and prepare
5. Cut the carrots into strips, blanch them in boiling water for later use, and soak the vermicelli in boiling water for later use.
Shredded chicken saliva
Ingredients: chicken breast; 0.5 onions, 1 green pepper, 1 ginger, 1 garlic, 7-8 dried red peppers, 1 spoonful of Sichuan peppercorns, 2-3 star anise, a little crispy peanuts;
Method: 1. Wash and prepare the raw materials, shred the onion (cut at will), cut the green pepper and ginger into thin strips, mince the garlic, and cut the dried red pepper into sections;
2. Boil the onion, star anise, half of the dried red pepper, half of the pepper, a little ginger shredded, add water, and when the fragrance is emanated, add the chicken, add cooking wine and salt, and cook for 7-8 minutes;
3. After the chicken is cooked, scoop it up and soak it in cold boiled water, and tear it into shreds or strips after cooling;
4. Pour an appropriate amount of cooking oil into the pot, add the remaining half of the peppercorns, dried peppers, slowly stir-fry over low heat until the red peppers change color, stir out the fragrance, and turn off the heat.
5. Take out the Sichuan pepper and dried red pepper, pour in the prepared green pepper shreds, ginger shreds, minced garlic, and simmer with the residual temperature of the oil until they are broken;
6. Pour the stir-fried green pepper ginger red oil into a bowl, add 2 tablespoons of soy sauce, 2 tablespoons of chili paste, a little sugar (about 1/3 tablespoon), half a tablespoon of vinegar, half a tablespoon of sesame oil, mix into a sauce, pour on the torn chicken shreds, crispy peanuts, mix well.
Raw fried bitter gourd with tempeh
Ingredients: 1 bitter gourd, 15g of tempeh, 2 chili peppers, 2 cloves of garlic, appropriate amount of oil and salt
Method: 1. Wash the bitter gourd, remove the seeds, cut it diagonally into thin slices, grasp it with a little salt and marinate it for a while, and then decant the water of the bitter gourd;
2. Chop the tempeh, peel and chop the garlic, and cut the pepper into small pieces;
3. Heat the oil in the pan over high heat, add the tempeh, minced garlic and chili pepper and stir-fry until fragrant, stir-fry the bitter gourd slices for about 1 minute.
Spicy style with fish
Ingredients: 600 grams of hairtail, 20 dried red peppercorns, 20 grams of dried chili peppers, 100 grams of red yeast rice, 25 grams of ginger, 15 grams of garlic slices, 35 grams of green onions, 25 grams of garlic sprouts
Seasoning: 30 ml of red Zhejiang vinegar, 20 ml of sesame oil, 30 ml of cooking wine, 20 ml of copy spice oil, 70 grams of corn starch, Sichuan salt, monosodium glutamate, and sugar
Method: 1. After the hairtail fish is cleaned, chop it into 5 cm knots, and then cut the cross knife on both sides of the fish body; Cut the garlic sprouts into inch knots and set aside.
2. Put the red yeast rice into a pot filled with 70ml of water, bring to a boil over medium heat for 2 minutes, then set aside.
3. Put the cuttlefish knots into the pot, use Sichuan salt, cooking wine, ginger slices, and green onions to taste for 10 minutes, and after draining the water, pat a layer of cornstarch on the surface of the hairtail for later use.
4. Put the wok on the heat, pour in half a pot of salad oil and burn until it is 50% hot, fry the hairtail with the powder until crispy and fragrant, remove and drain the oil for later use.
5. Put salt, monosodium glutamate, sugar, red Zhejiang vinegar and sesame oil into a bowl, add cooking wine, red yeast rice water to make sweet and sour sauce, and set aside.
6. Put the pot on the fire, put in the copy spice oil and burn it until it is hot, add the dried peppercorns, dried chili peppers, garlic slices, ginger slices and green onions, cook the sweet and sour sauce after the incense, stir and fry until the juice is collected, and then put the fried crispy hairtail fish in, fry well with garlic sprouts, and put it on the plate.
Roasted yam with tenderloin
First cut the tenderloin into pieces and blanch the water, heat the oil in the pot, put 10 pieces of rock sugar and fry the sugar color, put in the meat pieces, stir-fry until each piece of meat is wrapped in a layer of sugar, put two green onions, a few white peppers, a few drops of cooking wine, add an appropriate amount of boiling water, boil and stew for two minutes on high heat, then put in the cut yam and stew for two minutes, put an appropriate amount of salt, extremely fresh, drain the water, put the green onion and garlic, green and red pepper out of the pot.
The meat pieces roasted in this way are delicious and delicious, and the yam is soft and delicious, which is a very good home-cooked dish.
Shredded pork with green peppers
Shred the beef, heat the oil in the pot, put in the shredded meat, fry the water, put half a spoon of five-spice powder, half a spoon of salt, a few drops of cooking wine, a few drops of extremely fresh flavor, an appropriate amount of chopped green onion and garlic, stir-fry to make a fragrance, and then add green and red pepper shreds, carrot shreds, stir-fry evenly out of the pot.
This dish is refreshing, tender, nutritious, and simple to make, and a quick dish that can be served in 10 minutes.