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!
Hot and sour radish
Ingredients: 1 radish
Ingredients: salt, red pepper, sugar, vinegar (noodles) to taste
Method:
1. Prepare a radish
2. Wash and peel the radish and cut it into strips (you can also leave the skin off according to your preference), chop the pepper and set aside
3. Marinate the sliced radish with edible salt for 10-15 minutes and wash it with water
4. Put the washed radish in the container, put in the chopped chili pepper (put the chili pepper according to your own taste, you can't put it), add an appropriate amount of white vinegar, and sugar (I put about 6 spoons, according to your preference, you can't put it)
Shrimp and rice and eggplant strips in sauce
Ingredients: eggplant, dried shrimp, green onions, cooking oil, chicken essence, Pixian bean paste
Method:
1. Remove the stems of the eggplant and wash it and cut it into long strips. Finely chop the green onion. Kaiyang is soaked in cooking wine.
2. Steam the eggplant strips in a pot (cook them with rice when cooking).
3. Mix the minced green onions, Kaiyang and Pixian bean paste, and fry in a hot oil pan to bring out the fragrance.
4. Then pour in the steamed eggplant strips and stir-fry evenly, and finally sprinkle in the chicken essence and mix well.
Stir-fried meat with three dices
Ingredients: Chicken breast, potatoes, cucumber, carrots, millet pepper, light soy sauce, dark soy sauce, oyster sauce, salt to taste, cornstarch
Method: 1. After peeling the potatoes and cutting them into small pieces, pass them through the water twice, so that when the starch is removed and stir-fried, they will not stick to the pan, and the cucumbers and carrots will be cut into pieces of the same size for later use.
2. Dice the chicken breast, then add 1 tablespoon of starch, 1 spoonful of light soy sauce and 1 spoonful of oyster sauce, stir well and marinate for about 20 minutes.
3. Heat the oil in a pan, add twice as much oil as usual, pour in the potatoes, stir-fry over medium heat for about 5 minutes, until the surface is golden and ripe, then remove it. Then fry the marinated chicken breast until it is nine ripe and remove it.
4. In another pot, stir-fry the millet pepper for a while, pour in the fried chicken and potatoes, then pour in the diced cucumber and carrot, stir-fry, add a spoonful of light soy sauce and dark soy sauce, an appropriate amount of salt, and quickly stir-fry evenly over high heat to get out of the pot.
Pork and green onion potstickers
Ingredients: minced pork, salt, soy sauce, cooking wine, white pepper, five-spice powder, minced green onion, minced ginger, sesame oil
Method: 1. Put minced green onion and ginger, salt and pepper, eggs, five-spice powder, soy sauce, cooking wine into the meat filling, stir well with sesame oil, and whip with a little water to thicken;
2. Put an appropriate amount of meat filling into the dumpling skin, brush the edge of the dumpling skin with water, pinch the skin on both sides, and do not wrap it all;
3. Apply an appropriate amount of oil to the frying pan, put the potstickers neatly, cover the lid and start frying;
4. After frying for 1 minute, cook a small amount of water and cover the pot tightly to continue frying, fry for 2 minutes and then cook a small amount of water again, after two or three minutes, wait for the water to be consumed, and shovel it out with an iron shovel.
Spicy cabbage fried cakes
Method 1.Shred the pancakes and spicy cabbage, slice the zucchini, and crush the garlic
2. Heat oil in a pot, put a part of the crushed garlic in the pot, add the zucchini and stir-fry evenly, add the spicy cabbage and continue to fry until the zucchini is soft and soft
3. Add the shredded cake, pour in the dark soy sauce, stir-fry evenly, pour in an appropriate amount of boiling water, and stir-fry until the water is evenly absorbed
Chilled oyster mushrooms
Ingredients: 250g oyster mushrooms, red pepper, ginger, oil, vinegar, sesame seeds, soy sauce to taste
method
1. Wash the oyster mushrooms. Tear it open by hand
2. Bring the water to a boil, add a little salt, and cook the oyster mushrooms without boiling for too long.
3. Squeeze clean water.
4. Add chili, minced ginger and sesame seeds, pour in the hot oil, add a little soy sauce and vinegar, and stir well
Fresh shiitake mushrooms in scallion oil
Ingredients: 8 fresh shiitake mushrooms, a small slice of carrots, 2 green onions, 3 tablespoons salad oil, 1/2 teaspoon salt, a little sugar, 1/4 teaspoon chicken essence;
method
1. Wash the mushrooms, peel and slice the carrots, wash the green onions and cut them into minced green onions; Bring water to a boil in a pot, put a teaspoon of salt, pour in the mushrooms and carrot slices, blanch for one minute, then remove and let cool;
2. Squeeze the water off the cooled shiitake mushrooms by hand, and tear each shiitake mushroom into four pieces; Put the carrot slices and torn shiitake mushrooms in a large bowl, add 1/2 teaspoon salt, a little sugar, and 1/4 teaspoon chicken essence and mix well;
3. Put the minced green onion into a small bowl, heat the pot, put in three tablespoons of salad oil and burn until it smokes, and immediately pour it into the minced green onion to stimulate the fragrance; Pour in the scallion oil, mix well and serve
Tender fried beef
Ingredients: 250g beef Sancha, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, a little dark soy sauce, appropriate amount of starch, appropriate amount of cumin sesame seeds
Method: 1) Cut the beef into thin slices and soak it in water repeatedly to wash off the blood. 2) Squeeze out the washed beef and marinate with soy sauce, salt and pepper for 20 minutes. Then add starch and grasp well.
3) Cook the oil until it is 70% hot, and then slide the beef into the slide
4) Fry for a few minutes: the beef changes color and deep-fry thoroughly.
5) Sprinkle with cumin and sesame seeds and serve.
Stir-fried beef with celery
Ingredients: 300 grams of beef, 200 grams of celery, 2 garlic roots, 1 red pepper, 2 millet peppers, egg whites, 1 teaspoon of sweet potato starch, green pepper, ginger, a little pepper, a little salt, 1 tablespoon of cooking wine, a little oyster sauce, 2 tablespoons of light soy sauce, a little dark soy sauce, a little pepper, an appropriate amount of cooking oil.
Steps:
1. First wash off the blood and water of the beef, cut it into thin slices, add a little egg white, 1 teaspoon of sweet potato starch, 1 tablespoon of cooking wine, a little dark soy sauce, a little oyster sauce, a little pepper and 1 tablespoon of light soy sauce, stir well with chopsticks, then add a little cooking oil and mix well and marinate for 15 minutes.
2. Next, process the celery, cut off the old roots of the celery, select the celery leaves, then clean them, drain the water and cut them into sections. Start preparing the ingredients, remove the roots and wash the garlic and cut it diagonally into sections, remove the stems of the green and red peppers and cut them into small pieces, wash and peel the ginger and cut them into shreds, and put them all on a plate for later use.
3. Pour an appropriate amount of water into the pot, add celery after the water boils, add a little salt, drip a few drops of cooking oil, and blanch for 2 minutes. Remove the drained water and set aside. After blanching, celery is emerald green, which is easier to absorb when stir-fried, and the texture is more crisp and refreshing.
4. Start frying, first heat the pot, pour in an appropriate amount of cooking oil, this step is very critical, heat the pan with cold oil into the scattered beef, turn on the high heat and quickly stir-fry until the beef changes color, and put out the beef for later use. This method of stir-frying beef has zero failures for novices, the beef is tender and smooth, and the meat quality will not age at all.
5. Leave a little oil in the pot, add the ginger, garlic and green and red peppers and stir-fry until fragrant. Then add the blanched celery. Finally, add the beef, sprinkle with a little salt, drizzle with 1 tablespoon of light soy sauce, stir-fry evenly, and then remove from the pan and serve.
Cowpea with rotten sauce
Ingredients: cowpea, mom's red oil bean curd, fermented bean curd juice, garlic, millet spicy, salt
Method 1: Soak cowpeas in salt water for 20 minutes to remove pesticides, wash cowpeas to remove the head and tail, cut them into equal lengths, press the bean curd into a puree with a spoon, chop the garlic foam, and cut the millet into thin circles.
2. Put an appropriate amount of water into the pot and boil, add 1 tablespoon of salt and a little cooking oil, add cowpeas to cook, remove the cooled boiling water and stack the plate.
3. Heat an appropriate amount of oil in the pot, fry the garlic foam and millet chili pepper over low heat until fragrant, then pour in the fermented bean curd juice, continue to fry the fragrance, and mix well with an appropriate amount of salt according to their respective tastes.
4. Finally, pour the fermented bean curd juice into the cowpea and serve.
Golden Chicken Nuggets
1. Remove the bones and skin from the chicken thighs and chop them into filling. Add 1 tablespoon of cooking wine, 1 egg white and salt and stir.
2. Spread the layer of frozen dumplings in the refrigerator with plastic wrap, put the meat filling on top, spread evenly, cover with a layer of plastic wrap, and then press the filling into a thin layer. Place in the refrigerator and freeze overnight.
3. Cut the frozen minced meat slices into small rectangular pieces.
4. Add the remaining egg yolk to a whole egg mixture and stir well. Crumble the dried bread slices into fine pieces. Set aside.
Cold preserved eggs
1. Chop all ingredients and set aside.
2. Peel the preserved eggs and cut them into pieces and put them on a plate.
3. Pour sesame oil into a bowl and add seasonings and stir well.
Coriander loin
1. Tenderloin, parsley prepares
2. Cut the parsley into sections and shred the loin
3. Put the tenderloin in a bowl and add cooking wine, monosodium glutamate, salt, starch and grasp well
4. Pulp good meat
5. Stir-fry in oil until the shredded meat changes color
6. Serve oil control
7. Leave the bottom oil in the pot, add the green onions, ginger and garlic and stir-fry until fragrant
8. Put the shredded meat in
9. Add coriander, vinegar, pepper, salt, seasoning essence
10. Stir-fry
Egg custard in rice soup
1. Prepare an egg and chopped green onion for later use
2. Stir the eggs! Add salt
3. Add chopped green onions
4. Stir well and set aside
5. Wait for the rice to open! Quickly float out the rice soup
6. Pour into an egg bowl while stirring! Otherwise, the eggs will be scalded
7. Quickly put it in the rice cooker and cover it! Wait for the rice to cook
Diced fish-flavored chicken
Ingredients: chicken breast, carrots, cucumbers, chili peppers, edamame, magnolia slices
Seasoning: soy sauce, vinegar, sugar, oil, salt
Method:
1. Dice the chicken and salt, and dice the carrots, cucumbers, and peppers.
2. 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 1/2 tablespoon of sugar, and a pinch of salt to make a sauce.
3. Put oil in a hot pan, fry the bean paste, put the diced chicken, and put the magnolia slices and carrots when they change color.
4. Put cucumbers, chili peppers and edamame into the pot, stir-fry a few times, add the seasoned sauce and stir-fry well, thicken out of the pot.
Glutinous rice hooves with fragrant dumplings
Creative ideasThis dish is improved according to the glutinous rice bones of zongxiang, wrapped in glutinous rice with marinated pork hand skin, and then steamed after fragrant glutinous rice is delicious, which is very popular with guests.
5 raw pork knuckles, 2.5 kg of glutinous rice.
Seasoning: 20 grams of green onion and ginger, Ingredient A (5 grams of star anise, cinnamon, bay leaves, chicken essence, monosodium glutamate, Jingele sauce, 4 grams of red yeast rice, 4 grams of salt, 10 grams of pork rib sauce, oyster sauce, 20 grams of rock sugar, 3 grams of pepper), Ingredient B (15 grams of Maggi fresh soy sauce, 5 grams of dark soy sauce, 10 grams of butter), 5 rice dumpling leaves.
production
1. Fresh pork knuckle whole bone, skin, first put the pork knuckle flying water, then put green onions, ginger in the pot to stir-fry, put A material and add 10 kg of water to marinate until crispy.
2. Soak the glutinous rice one day in advance, steam it dry the next day until it is fully cooked, add Ingredient B and mix well.
3. Take two dumpling leaves, put the marinated pork knuckle with skin, spread the glutinous rice, roll it with plastic wrap, steam it for 45 minutes, take it out and let it cool, and freeze it in the refrigerator until it is set.
4. The shaped pig hand roll is changed into 1.5 cm thick slices, wrapped in dumpling leaves, and put on a plate.
Fish-flavored shredded pork
Ingredients: meat, light soy sauce, corn starch, cooking wine, pepper, pickled ginger, pickled pepper, green onion, ginger and garlic, green and red pepper (horn pepper), fungus, canned bamboo shoots, salt, chicken essence
method
1. This dish actually doesn't take a few minutes to make, cut the shredded meat in advance, marinate it with light soy sauce, corn starch, cooking wine, and pepper.
2. Pickled ginger, pickled pepper, minced green onion, ginger and garlic, shredded green and red pepper (horn pepper), soaked fungus and torn small pieces
3. Clean the canned bamboo shoots and bring them to a boil with boiling water and some salt. Drain the water and drain. At this time, you can slide the shredded meat in the oil pan. First add pickled peppers, soak ginger and fry red oil, green onions, ginger and garlic, green and red pepper shreds, bamboo shoots, fungus, add a little salt, chicken essence. Stir-fry, add shredded meat, continue to stir-fry, add light soy sauce, vinegar, sugar mixed with the sauce (the proportion is according to your taste) continue to stir-fry for a while, and thicken before coming out of the pot.
Oil-free version of braised pork
Ingredients required: 1 pound of pork belly, 1 piece of ginger, 2 star anise, 1 piece of cinnamon, appropriate amount of rock sugar, appropriate amount of light soy sauce, appropriate amount of oyster sauce
1. First, cut the pork belly into pieces of suitable size, then pour water into the pot and blanch the pork belly pieces. After blanching, remove and drain for later use.
2. Heat the pot without oil, put the fatty pork belly in it and fry the oil, then put in the rock sugar to boil, add ginger slices, star anise, cinnamon and other spices to fry the fragrance, and then add the pork belly and stir-fry. After stir-frying the pork belly until it changes color, pour in light soy sauce, dark soy sauce, oyster sauce and an appropriate amount of forehead water. Cover and bring to a boil and simmer for about half an hour. When the time is up, remove the lid and reduce the juice on high heat.
Dry pot pork ribs
Ingredients: 500g pork ribs, 1 bitter gourd, 2 potatoes, 1 eggplant, 0.5 onions, 1 bell pepper
Excipients: 300 grams of corn oil, 2 tablespoons of cooking wine, 1 tablespoon of pepper, 2 tablespoons of salt, 8 dried chilies, 1 tablespoon of Sichuan peppercorns, 300 grams of dry pot base
method
1. Prepare the ingredients: peel and slice the potatoes, tear off the skin of the onion and cut it into pieces; Wash the eggplant and cut into strips; After the bitter gourd is washed, remove the gourd and cut into strips; Remove the stems and seeds of the bell peppers, wash and cut into cubes;
2. After the pork ribs are cut into pieces, clean them; Then grasp well with cooking wine, pepper and salt, and marinate for a while;
3. Pour vegetable oil into a wok and heat it; The amount of oil is much more than when stir-frying;
4. Add the pork ribs and fry them over medium-low heat until crispy on the outside and tender on the inside; Remove the fried ribs and drain the oil, then fry them again 1 time;
5. Then remove the ribs, drain the oil, put in the potato slices and continue to fry;
6. When the potatoes are fried until 8 minutes cooked, add bitter gourd, eggplant, bell pepper and onion and continue to fry;
7. Leave the bottom oil in the pot, add the dried chili pepper, Sichuan pepper, and the base of the dry pot to fry until fragrant;
8. Add pork ribs, potato wedges, bitter gourd, eggplant, bell pepper and onion, stir-fry evenly;
9. Before removing from the pot, add salt, add green onions, and continue to stir-fry evenly;
10. Turn off the heat and serve, sprinkle white sesame seeds, and the pork ribs are ready.
Stir-fried fresh mushrooms with tomatoes
Ingredients: 2 tomatoes, 250 grams of fresh mushrooms, appropriate amount of green onions.
Method: 1. Wash and dice the tomatoes, wash the fresh mushrooms and set aside.
2. Heat the oil in the pan, pour in the tomatoes and stir-fry after the oil is hot, and pour in the fresh mushrooms and stir-fry after the tomato juice is stir-fried.
3. Add a little rice wine and water to simmer.
4. After the dish is cooked, add an appropriate amount of salt and chopped green onion and mix well.