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!
Scrambled eggs with lettuce
Ingredients: 1 lettuce, 2 eggs, appropriate amount of garlic, cooking wine, salt, appropriate amount of chicken essence;
method
1. Wash and peel the lettuce and cut it into slices, add the eggs with an appropriate amount of salt and cooking wine, beat the garlic and crush it; Heat oil in a pan, add the egg liquid and fry until ready to use;
2. Heat oil in another pot, add minced garlic and stir-fry until soft and cooked! Stir in the appropriate amount of salt; Pour in the eggs and stir-fry evenly, add a little chicken essence to taste, and then remove from the pan
Tomato sautéed cauliflower
Ingredients: 400 grams of cauliflower, a tomato, a little salt and vegetables
Method:
1. After cleaning the cauliflower, break it into small florets by hand, blanch the tomato in boiling water after washing, peel it and cut it into small pieces for later use.
2. Heat the wok and pour in the oil, after the oil is 50% hot, put in the broken small cauliflower.
3. After the cauliflower changes color (the stalk becomes greener), put in the tomato pieces, and after the cauliflower becomes a little red, add salt and fresh vegetables to taste, stir-fry evenly and then get out of the pot.
Crispy sausages in a dry pan
Ingredients: 400 grams of crispy sausage. 10 grams of millet spicy and 20 grams of onion. 2 grams of monosodium glutamate, 20 grams of Lao Gan Ma, 50 grams of lard, 10 grams of minced garlic, 2 grams of Hu spicy powder, 10 grams of mountain pepper oil.
Method:
1. Wash the crispy intestines, beat the flower knife, and flush the edible alkali for later use.
2. Put lard in the pot to 7 oil temperature, add millet spicy and garlic and stir until fragrant. Add the old godmother, add crispy intestines and stir-fry to make it fragrant. Then pour in the mountain pepper oil to taste.
3. Dry the pot with onions, put in the stir-fried crispy sausages, sprinkle pepper and chopped green onions
Home-style saliva chicken
Material: main material; 2 whole chicken thighs; 1 gherkin; 1 small piece of ginger; 3-4 garlic cloves; shallots to taste; coriander to taste; a pinch of peanuts; Seasoning; 50 ml of soy sauce; 1 teaspoon peppercorn powder; 1 tablespoon peppercorn oil; 1 teaspoon ground black pepper; 1 tablespoon chili oil; Appropriate amount of oil and spicy seeds; a pinch of sesame oil; sugar to taste; a pinch of salt; Vinegar to taste
Method: Main materials;
1. Put the chicken thighs in a pot of cold water, add a few slices of ginger and cook until the water boils, then continue to cook for 5 minutes, turn off the heat, then cover and simmer for 15 minutes; Take out the stewed chicken thighs and put them in ice water to cool down and take them out;
2. Spread the gherkins on the bottom of the bowl for later use; Chop the chicken thighs and put them in a bowl for later use; Fry the peanuts and chop them for later use;
3. Prepare the sauce: mix some chopped green onions, minced garlic and ginger with extremely fresh flavor, Sichuan pepper powder, Sichuan pepper oil, chili oil, oil chili, sesame oil, black pepper, salt, sugar and vinegar for later use;
4. Pour the prepared sauce over the chicken, then sprinkle with chopped green onions, chopped peanuts and chopped coriander.
Leek ham omelet
Ingredients: 50 grams of leeks, 2 eggs, 25 grams of ham, 5 grams of cornstarch, 15 ml of water, 1/4 teaspoon of salt.
Method:
1. Soak the leeks in water for 20 minutes, rinse well, cut them into 5 mm long pieces, cut the ham into 5 mm square cubes, beat two eggs into a bowl, add salt, and stir well with chopsticks.
2. Mix corn starch and water in a bowl to make water starch, pour it into the egg mixture and mix well, add chopped leeks and ham.
3. Mix well, put a little vegetable oil in a pan and cook until it is hot. Pour in the leek eggs, turn the pan to spread the egg mixture, and spread the leeks and ham with a spatula.
4. Keep frying over low heat, wait until the egg liquid on the side of the pot is solidified, but the egg liquid in the center is still not solidified, lift the egg skin, roll it up to the middle, and after the egg skin is rolled into a tube, continue to fry the egg skin over low heat until both sides of the egg skin are golden brown, press it down with a spatula to compare the knots, and then you can start the pot.
5. After removing from the pot, use a sharp knife to cut the egg roll into small pieces.
Stir-fried chicken with onions and peppers
Ingredients: Appropriate amount of chicken breast, appropriate amount of onion, appropriate amount of bell pepper, appropriate amount of millet pepper, appropriate amount of green onion, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of pepper, appropriate amount of light soy sauce, appropriate amount of balsamic vinegar, appropriate amount of Sichuan peppercorns, appropriate amount of ginger, appropriate amount of garlic.
Method: 1. Cut a piece of chicken breast into cubes of one centimeter.
2. Add a little salt, pepper, oyster sauce, starch and cooking wine to marinate for 20 minutes.
3. Wash the onion bell pepper, change the knife into small pieces, and cut the bell pepper obliquely into sections.
4. Prepare green onions, ginger, garlic, Sichuan peppercorns, and millet peppers.
5. Put a little oil in the pot, add the onion pieces and stir-fry for later use.
6. Put oil in the pot, put in the diced chicken and slide it off, fry until it changes color, and set aside.
7. Re-wash the pot and put a little oil, put the peppercorns and fry them to make them fragrant.
8. Add millet pepper, green onion, ginger and garlic and stir-fry until fragrant, add the smooth diced chicken and stir-fry evenly.
9. Add the bell pepper and continue to stir-fry evenly to absorb the flavor, add the onion, and add a little light soy sauce to color.
10. Add a teaspoon of salt and sugar and pour a little balsamic vinegar along the edge of the pot.
11. Pour in a little water, stir-fry evenly and remove from the pot.
Stir-fry three shreds
Ingredients: 250 grams of mung bean sprouts, 3 pieces of tofu, 1 piece of leeks, appropriate amount of oil and salt, 2 pieces of ginger, 2 pieces of garlic, a little rice vinegar
Practice:
1. Prepare the ingredients thoroughly, choose to wash the leeks and wash the mung bean sprouts
2. Cut the leeks into inch pieces and shred the tofu
3. Bring a pot to a boil, add dried tofu and blanch for 3-4 minutes. Drain and set aside
4. Heat the oil in a pan, add ginger and garlic slices, stir in mung bean sprouts, pour in a little rice vinegar, and stir in mung bean sprouts until raw
5. Add dry tofu and salt, stir-fry evenly, quickly stir-fry the leeks evenly, and put them on a plate
Roasted chicken nuggets with white mushrooms
Ingredients: 3 cloves of garlic, 5 slices of ginger, 2 tablespoons of cooking wine, 1/4 green onion, 3 tablespoons of light soy sauce, 2 grams of salt, 2 tablespoons of dark soy sauce, 3 large ingredients, 3 bay leaves, 3 dried chilies, 2 tablespoons of bean paste, appropriate amount of Sichuan pepper, 1 tablespoon of oil, 1 tablespoon of white sesame seeds, a few pieces of rock sugar
Method:
1. Cut the chicken into pieces in a pot under cold water, add a few slices of ginger, a pinch of Sichuan peppercorns, a small section of green onions, and a spoonful of cooking wine. After boiling the water, take out the water for 30s (lukewarm, not cold)
2. Heat the pan with cold oil, when the oil temperature is not too high, add ginger slices, Sichuan pepper, green onions, garlic cloves (pat it), star anise, fry the fragrance, put the bean paste, rummage for about 30s, and the fragrance comes out.
3. Pour in the chicken pieces and stir-fry for about 1-2 minutes, pour in 2 spoons of cooking wine, and rummag for 30s. Then add light soy sauce and dark soy sauce and stir-fry until the chicken pieces are evenly coated with the sauce, then add a spoonful of oyster sauce and stir-fry evenly.
4. Pour in the chopped white mushrooms (try not to cut them into too large pieces) and turn them evenly.
5. After the mushrooms are evenly coated with sauce, pour in boiling water to submerge the ingredients. By the way, add 1 star anise, 3 dried chilies, 3 bay leaves, and a few pieces of rock sugar. Started to get bored.
6. Simmer on low heat for about 20 minutes, almost the ingredients are cooked, taste salty. In this ratio, it is generally not salty. If it feels light, you can pour in some salt. Just in moderation. Then pour in the white sesame seeds and let it simmer for another 10-15 minutes.
Braised beef
ingredients; Beef, hot pot base, ginger slices, garlic slices, cooking wine, bean paste, green onions, star anise, dried chilies, bay leaves, cinnamon
Procedure steps; 1. Add ginger slices and cooking wine to the pot for the whole beef, remove it over high heat for about 3 minutes, wash off the floating dust on it with water, and cut it into cubes
2. Heat the oil in the pot, put ginger, garlic slices, star anise, bay leaves, dried chili peppers, stir-fry until fragrant, cinnamon, and then put a tablespoon of watercress, stir-fry over low heat until fragrant
3. Add the beef and stir-fry evenly, after the beef stir-fry for a few minutes, add water and green onions
4. After the heat boils, turn to low heat and simmer for about 2 hours
5. Add an appropriate amount of hot pot base and an appropriate amount of salt, continue to simmer for about 20 minutes, sprinkle with chopped green onions, and then get out of the pot
Stir enoki mushrooms
Method 1.Cut off the roots of enoki mushrooms
2. Rinse with light salt water
3. Shred green pepper carrots
4. Put water in the pot. After boiling, blanch the enoki mushrooms for one minute
5. Carrots and green peppers are also randomly fished out of the water
6. Put the three ingredients in a pot and set aside
7. Put salt and spiced noodles in the seasoning bowl. Pepper. The flavor is extremely fresh, vinegar, sugar, coriander, sesame oil is prepared into a seasoning
8. Put enoki mushrooms, carrots and green peppers in a bowl.
9. Then buckle upside down in the dish
Stir-fried broccoli with shrimp
Ingredients: frozen shrimp, broccoli, garlic, soy sauce, corn starch, chicken essence, salt
Method: 1. After the broccoli is washed, soak it in light salt water for 30 minutes to remove the residual pesticides, and pay attention to soaking it head down.
2. Wash the shrimp after thawing, remove the back gut and set aside.
3. Add an appropriate amount of soy sauce and cornstarch (or starch) to the washed shrimp and marinate for about 10 minutes.
4. Remove the thick stems of the broccoli, cut it into small florets, add a little salt to the pot, and blanch it until it is eight ripe after the water boils.
5. Crush the garlic and set aside.
6. Pour a little oil into the pan and add minced garlic.
7. Stir-fry the shrimp until browned.
8. Add broccoli and stir-fry evenly, add a little chicken essence to get out of the pot
Steamed sea bass
Ingredients: sea bass, green onion, ginger, cooking wine, salt, steamed fish soy sauce,
method
1. Remove the scales, gills and dirt of the sea bass, and wash it.
2. Make a flower knife on both sides, rub salt, cooking wine, green onion and ginger inside and out, and marinate.
3. Smear a little oil on the fish body, sprinkle a little cooking wine on the plate, and pad ginger slices and green onions under the fish body.
4. Steam in a hot steamer for about 15 minutes and put it into a new plate.
5. Drizzle the steamed fish soy sauce, arrange the green onions, ginger shreds, and chili peppers, and pour the hot oil over the fish.
Spicy field chicken
Ingredients: 2 field chickens, 50 grams of green pepper, 20 grams of garlic, 30 grams of red pepper, 5 grams of Sichuan pepper
Seasoning: 1 tbsp soy sauce, 1 tbsp rice wine, 1 tsp tomato paste, 1 tsp sugar, 1 tbsp Zhenjiang vinegar, 1 tbsp water starch, 1 tsp sesame oil, 1 tsp chili oil, 2 tbsp water
Method: 1. After washing and chopping the field chicken into pieces, add a little soy sauce water (outside the material) marinade, wash and cut garlic, green pepper and red pepper into slices, and set aside.
2. Heat an oil pan until the oil temperature is 160°C, add the chicken pieces, fry until golden brown, and set aside.
3. Leave a little in the pot and add the garlic slices. Green pepper slices. Sauté the red pepper flakes until fragrant.
4. Add the chicken pieces and Sichuan peppercorns and stir-fry evenly.
5. Finally, put all the seasonings into the container and mix well, then pour them into the pot and stir-fry evenly.
The garden is full of lychees
Ingredients: 250 grams of lychee, 1 red pepper, 1 yellow pepper, half a carrot, 50 grams of celery, 100 grams of ginkgo (dry), 100 grams of lotus seeds (fresh), 50 grams of cashew nuts, 1 handful of northern almonds, 1 teaspoon of salt, appropriate amount of vegetable oil
method
1. Prepare the ingredients and soak the fresh lychees in salted water
2. Peel and core the lychee, soak it in salt water for a while after cutting into pieces, cut the bell pepper into cubes, cut the celery into celery cubes, and cut the carrot into flowers; Add oil to a wok and fry the cashews until golden brown
3. Stir-fry the carrots, ginkgo seeds and lotus seeds until fragrant, add an appropriate amount of water and salt, cover and simmer for a while
4. Add bell pepper and celery and stir-fry, then add lychee meat and appropriate amount of salt and stir-fry for a while, sprinkle American almonds after serving, and serve
Yam and pumpkin porridge
Ingredients: 50 grams of japonica rice, 30 grams of yam, 30 grams of pumpkin, 2 grams of salt
Method: 1. Clean the japonica rice, soak it in cold water for half an hour, remove it and drain it;
2. Peel and clean the yam and cut it into pieces;
3. Peel and clean the pumpkin and cut it into cubes;
4. Pour an appropriate amount of cold water into the pot, put the japonica rice in the pot and bring to a boil over high heat; Then put in the yam and pumpkin, change the heat to low and continue to cook, and add salt to taste when the rice porridge is thick.
Yam porridge
Ingredients: 60 grams of yam, 50 grams of japonica rice
Method: 1. After washing the japonica rice, put it into the pot together with the yam tablets, add an appropriate amount of water, and cook it into thin porridge.
2. You can also grind the dried yam powder first, and add the yam powder to cook when the porridge is thick until the rice rotten soup is thick.
3. If you use fresh yam, peel off the skin, wash it, cut it into cubes, and cook it with japonica rice.
Roll three shreds of bean skin
Ingredients: Potatoes, carrots, cucumbers, tofu skin, shredded green onions, sweet noodle sauce, light soy sauce, salt
Method: 1. Blanch the tofu skin in a pot for 2 minutes to remove the beany smell, remove and let it cool.
2. Peel the potatoes and carrots and rub them into fine strips, and blanch them in a pot. Shred cucumber and set aside.
3. Remove the blanched shredded potatoes and carrots to cool, add salt and light soy sauce and mix well. Add shredded green onion and mix well. Finally, add the cucumber shreds and mix well.
4. Take the tofu skin and spread it on the cutting board, spread a layer of sweet noodle sauce, and put an appropriate amount of vegetables on one side.
5. Roll up the tofu skin, cut it into sections with an oblique knife, and put it on a plate.
Cold bean curd
Ingredients: tofu skin, apple, vegetable oil, light soy sauce, chili flakes, sugar, peppercorn powder, salt, garlic, peppercorns, chopped coriander, sesame oil, ginger
Method: 1. Wash and shred the tofu skin, peel and remove the core of the apple and rub the shreds, rub the ginger, chop the garlic, and blanch the shredded tofu in a pot of boiling water. Remove from cooled boiled water and drain.
2. Add shredded apples, minced ginger, sugar and salt, stir well and marinate for about 10 minutes. Top with chili powder, peppercorn powder, and minced garlic.
3. Add peppercorns to the vegetable oil and fry them over low heat until the peppercorns are fragrant, remove the peppercorns, pour the hot oil into the garlic and chili powder, add light soy sauce and chopped coriander, mix well, and pour in sesame oil.