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!
Salt-and-pepper pork ribs
Ingredients: 500g ribs, 1 egg, 1 red pepper and 1/4 green pepper, 1/4 onion, 1 green onion, 2 slices of ginger, appropriate amount of starch, pepper, salt, sugar, soy sauce, cooking wine
Method: 1. Cut the pork ribs into sections, chop the green and red peppers, and chop the onion.
2. Marinate the pork ribs with green onion and ginger, salt, sugar, soy sauce and cooking wine for one hour.
3. Stir the eggs and starch into a paste.
4. Wrap the pork ribs in egg batter, put them in 50% hot oil and fry them, and drain the oil.
5. Add an appropriate amount of pepper and salt to the chili pepper and minced onion and stir-fry slightly, then add the pork ribs and stir-fry evenly
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.
Garlic beer frog
Ingredients: 600g bullfrog, 1 red pepper, 1 green pepper, 2 garlic, ginger, salad oil, bean paste, light soy sauce, beer, water starch
Method: 1. Peel the bullfrog, remove the tendons, and clean it and slaughter it into small pieces
2. Peel the garlic and break it into garlic cloves, and cut the ginger into fine pieces
3. Remove the seeds of the green and red peppers, cut them into small triangle pieces, heat the oil in the pot, stir-fry the ginger grains until fragrant, and fry the garlic cloves in oil
4. After the garlic clove skin is wrinkled, add the bullfrog pieces and stir-fry until the meat pieces change color
5. Add a spoonful and a half of red oil bean paste, stir-fry evenly, pour in an appropriate amount of light soy sauce, stir-fry evenly, pour in beer, and cover the ingredients
6. Bring to a boil over high heat, boil until a certain amount of soup remains, pour in the green and red peppers, stir for half a minute, and the water starch can be thickened out of the pot
Shrimp and vegetable salad
Ingredients: 100g shrimp, 100g cherry tomatoes, 100g purple cabbage, appropriate amount of ginger, appropriate amount of shallots, 1 tsp cooking wine, appropriate amount of original salad dressing
Production process:
1. Prepare the shrimp, wash the red cabbage, and soak it in salt water
2. Cut the cherry tomatoes in half, add ginger and green onions to the pot and bring to a boil, and drip in the cooking wine
3. Add the shrimp and blanch them, and put the drained red cabbage and shrimp in a bowl.
4. Add cherry tomatoes and salad dressing, mix well, and put in a bowl
Steamed eggs with crucian carp
Ingredients: 200 grams of crucian carp, 3 eggs, 5 grams of cooking wine, 5 grams of ginger, 5 grams of shallots, 3 grams of salt, 2 grams of light soy sauce, a little red pepper, 20 grams of vegetable oil
Method: 1. After the crucian carp is cleaned, wipe the water on the fish with kitchen paper, gently smear a thin layer of salt on the fish, and use a knife to make a few diagonal strokes on both sides.
2. Heat the oil in a pot, boil until it is hot, add the crucian carp on both sides and fry it yellow, and put some cooking wine, green onion and ginger shreds when frying.
3. After frying, remove the green onion and ginger shreds, and place the fish in a bowl.
4. Add a little salt to beat the eggs completely, add an appropriate amount of water to adjust the egg mixture of the usual steamed egg custard, and then gently pour the egg mixture into the bowl.
5. Put it in a steamer and steam it over high heat for about eight minutes.
6. Steam it and bring it out, add a little light soy sauce to taste, sprinkle some chopped green onion and chopped red pepper to garnish.
Eggplant with garlic paste
Ingredients: eggplant, sugar, dark soy sauce, light soy sauce, salt, sesame oil, garlic leaves, pepper, garlic
Method: 1. Cut the garlic into garlic cubes and chop the garlic leaves.
2. Pour water into the pot, put the eggplant in the pot, steam for 15 minutes, and then take it out and put it on a plate.
3. Then let's adjust the bowl: put half a spoon of salt, a little sugar, an appropriate amount of light soy sauce, a small amount of dark soy sauce, a little pepper and a few drops of sesame oil in the bowl, add an appropriate amount of water and mix well.
4. Cut the steamed eggplant into strips with a knife, pour the prepared bowl on the eggplant, and put in the garlic and garlic leaves for later use.
5. Put oil in the pot, boil the oil until it is nine ripe, and pour it directly on the eggplant to finish.
Braised beef
Ingredients: 600 grams of beef brisket, 2 tablespoons of cooking wine, 1 tablespoon of soybean paste, 2 tablespoons of soy sauce, 1 tablespoon of sugar, appropriate amount of salt, 6 garlic pieces, 4 green onions, 4 slices of ginger, 1 star anise, 1 cinnamon bark, 4 dried chili peppers.
How to make it:
Step 1: Cut the beef into large pieces and blanch them in boiling water for one minute, then remove them and rinse well.
Step 2: Heat 2 tablespoons of oil in a wok and stir-fry the chives, ginger, garlic and other spices. Add the beef and stir-fry slightly. Add soybean paste and stir-fry until fragrant, pour in cooking wine and soy sauce and stir-fry evenly, then add an appropriate amount of boiling water (the amount of water should not exceed the beef), bring to a boil over high heat, then turn to low heat and simmer for about 90 minutes.
Step 3: Add an appropriate amount of sugar and salt to adjust the taste, and turn on high heat to thicken the soup.
Spicy stir-fried pork liver with garlic sprouts
Method: 1. After the pork liver is washed, slice it into 2 or 3mm thick pieces and rinse it repeatedly in water; Then soak in water for 30 minutes, change the water and continue to wash until there is no blood; Remove with a grate to control the moisture;
2. Prepare ingredients: green pepper, millet spicy, garlic sprouts, green onion, ginger; Add half a spoon of salt, one spoon of dry starch, one spoon of light soy sauce, half a spoon of vinegar, two spoons of cooking wine, half a spoon of white pepper, 4 or 5 Sichuan peppercorns, a little sugar, green onion and ginger slices; Stir well, code flavor; Prepare the side dishes, cut the garlic sprouts into small pieces, the green peppers into diamond shapes, and the millet spicy into sections;
3. Heat the oil, slightly more oil, the oil should be hot, burn until 7 or 8 into the beginning of green smoke, pour in the good taste of pork liver slices;
4. On high heat, stir-fry quickly, count down to 5 seconds, or observe with your eyes, when the surface of the pork liver has just begun to turn white, and some have not yet turned white, and the meat is slightly pink, it will be served immediately;
Lean black pepper tomatoes
Ingredients: 2 tomatoes, 300 grams of lean meat, 3 grams of black pepper, appropriate amount of oil, appropriate amount of salt, 1 red green onion, 2 tablespoons of soy sauce
Method:
1. Wash the tomatoes, peel them and slice them
2. Slice the lean meat, add salt, oil, soy sauce and black pepper and marinate for 15 minutes
3. Heat the pan, stir-fry, marinate the lean black pepper, and add the chopped tomatoes
4. Add an appropriate amount of boiling water over medium heat; Add salt and chopped green onion and stir well; It's as simple as that
Salted egg yolk tea tree mushroom
Ingredients: tea tree mushrooms, salted egg yolks, eggs, sugar, corn starch, salt, oil
method
1. Soak the tea tree mushrooms in water to soften and wash, set aside, put the washed tea tree mushrooms into boiling water and boil for 2 minutes, remove from the pot, add corn starch, eggs and salt, and mix well.
2. Heat the oil in a pan, put the tea tree mushrooms into the oil pan, fry and color, and remove.
3. In the same pot, stir-fry the egg yolk, add the tea tree mushrooms and sugar, and mix well.
Potato pork rib soup
Potato pork rib soup is delicious and nutritious, making it a delicacy for all ages. It can also help grow taller.
Material:
1000 grams of pork ribs, 500 grams of potatoes, 1 green onion (5-6 shallots), 5 slices of ginger, cooking wine, salt, and monosodium glutamate.
Steps:
1. Chop the ribs into small pieces, wash and drain; Peel the potatoes and cut them into cubes properly; Cut the green onions into sections (shallots knotted).
2. Blanch the ribs in a pot of boiling water for 5 minutes, remove them and wash them with water.
3. Bring the pork ribs, green onion and ginger, cooking wine and an appropriate amount of water to a boil over high heat, then change to low heat and simmer until half-cooked, add potatoes and stew until ripe, then add salt and monosodium glutamate.
Sauce fragrant cowpeas
Ingredients: long beans, bean paste (or soybean paste), green onion, ginger, salt, chicken essence;
method
1. Cut the beans into segments and wash them.
2. Pour oil into the pan, add the green onion and ginger after the oil is warm, and stir-fry until fragrant. Pour in the long beans, stir-fry, then add the bean paste and stir-fry a few times.
3. Pour an appropriate amount of water into the pot, cover the pot and simmer for a while.
4. For about 4 minutes, taste the saltiness and add salt and chicken essence in an appropriate amount.
5. Finally, it's ready to be plated.
Three fresh soups
Ingredients: 50 grams of chicken breast, 30 grams of winter bamboo shoot slices, 40 grams of fresh mushrooms, 3 green cabbage hearts, 10 grams of watery fungus, 6 grams of refined salt, 1 gram of monosodium glutamate, 5 grams of Shao wine, 750 grams of chicken broth, 1 gram of sesame oil, 1 egg white, 4 grams of dry starch
method
1. Batch the chicken breast into willow leaf-shaped slices with a knife, mix well with 1 gram of salt, egg white, and dry starch. Remove the stems of fresh mushrooms and wash them, blanch them in boiling water, remove them, and make them into slices with a knife. Wash the cabbage hearts, cut each into four cloves and set aside.
2. Put the wok on the fire, put in the chicken broth and boil, first blanch the chicken slices, take them out, put them in a bowl, and then put the winter bamboo shoot slices, fresh mushroom slices, green cabbage hearts, and water fungus into it, add salt, monosodium glutamate, and Shao wine to boil, skim off the foam, pour in sesame oil, and pour it into the chicken slices bowl.
Fungus burns gluten
Method 1: Cut the fresh pork into cubes and chop them, and add green onions, ginger and cabbage hearts to chop together during the chopping process
2. After the filling is chopped, add a little light soy sauce, sesame oil and peanut oil, stir well and set aside
3. Stuff the meat filling into the gluten balls, and be careful not to break the meatballs when stuffing
4. After the meatballs are stuffed with meat filling, boil the gluten in boiling water, and take it out for later use when the meat is cooked
5. Restart the pot, add a little oil, wait for the oil to boil, add green onions, ginger and garlic and stir-fry to bring out the fragrance, and then add fungus
6. Add soy sauce, vinegar and salt to taste
7. After adding an appropriate amount of boiling water, put the gluten balls into the pot and simmer slightly, and they will be out of the pot after five minutes
Bean-flavored pomfret
Method 1: Make a deep cross knife on both sides of the pomfret body, and rub both sides of the fish body with an appropriate amount of salt (remember to rub the inside of the belly and gills of the fish)
2. Appropriate amount of edamame; Star anise, cinnamon, chili, shredded ginger, and garlic slices
3. Heat the pot to remove the oil, turn the light pot to low heat, turn the pot after putting in the pomfret, and fry each part of the fish with the spatula (when the fish is turned over, enter the shovel from the direction of the fish maw, and cooperate with chopsticks)
4. Fry each part on the other side of the fish until fragrant, increase the inclination of the pan when frying the back of the fish, and hold down the spatula to fry. After frying, bring the fish to the side of the pan and tilt it slightly. Pour in garlic slices, ginger shreds, chili peppers, star anise, and cinnamon and stir-fry over low heat until fragrant
5. Move the fish to the middle of the pot, turn to high heat and pour in a spoonful of Erguo Tou wine, quickly cover the pot and simmer for 15 seconds
6. Add an appropriate amount of water, the amount of water should submerge most of the fish, add an appropriate amount of dark soy sauce, then pour in edamame, then add an appropriate amount of pepper, and simmer for 5 minutes after grilling
7. After 5 minutes, turn the fish over from the direction of the belly, cover the pot and continue to simmer on high heat for 5 minutes. When cooking, shake the pot to prevent the fish from sticking to the pan. After 5 minutes, reduce the juice on high heat, add an appropriate amount of chicken essence to dry the soup, turn off the heat and start the pot
Minced meat and kelp shreds
Material: kelp silk; Minced meat; Carrot; green and red peppers (red bell peppers can not be eaten spicy); Scallions; Ginger; Garlic; Salt; Oil; Essence of chicken;
method
1. Blanch the kelp and set aside. Put oil in a pot and sauté chives, ginger and garlic.
2. Add minced meat, stir-fry to change color, and add a little cooking wine; Add some more soy sauce.
3. Add shredded kelp and minced meat and stir well, sprinkle with minced carrots; minced green and red peppers; Add some chicken essence and mix well.
Fish-flavored cabbage flour skin
Ingredients: 200g pork belly, 300g cabbage, 1 piece of flour, an appropriate amount of tempeh, an appropriate amount of Pixian bean paste, an appropriate amount of aged vinegar, an appropriate amount of sugar, an appropriate amount of salt, an appropriate amount of soy sauce, and an appropriate amount of ginger
Method: 1. Wash the cabbage, tear it into large pieces by hand, cut the powder skin into the required size with scissors, and soak it in water to soften.
2. Mix the sauce with aged vinegar, sugar, a little refined salt and soy sauce.
3. Cut the pork belly into thin slices, put it in a pot, and fry it over low heat to make oil.
4. Add ginger slices and stir-fry until fragrant.
5. Add a tablespoon of Pixian bean paste and a little black bean sauce and stir-fry until fragrant.
6. Put in the torn cabbage pieces, sprinkle a little refined salt and stir-fry evenly over high heat, then change to low heat and simmer for 5 minutes.
7. Put in the soaked flour skin, (add a little water), stir-fry over low heat until cooked.
8. Pour in the seasoned sauce, stir-fry evenly over high heat, and then remove from the pot.
Stir-fried sausages with peas
Ingredients: 100 grams, 1 Dutch sausage, green pepper, 1 red pepper, green onion, ginger, appropriate amount of fresh and fresh, appropriate amount of thirteen spices, pepper, appropriate amount of chicken essence powder.
Method:
1. Slice the sausage, remove the two old strands of snow peas and wash them, and cut the green and red peppers into small pieces. Drain pan
2. Add ginger, red pepper and green onion to the pot and stir-fry until fragrant.
3. Put in the sausage, the fried sausage becomes transparent, and the fried peas are put in the soft side.
4. A few drops of fresh and beautiful, sprinkle with salt, white pepper, thirteen spices chicken powder, stir evenly
Chicken nuggets with soy sauce
Ingredients: 2 chicken thighs, 1 green and red pepper, 4 cloves of garlic, 5 slices of ginger, 1 tbsp oyster sauce, 1 tsp cooking wine, 1 tsp cornstarch, 1 tbsp water, 1 tbsp spicy tempeh paste
Method: 1. Remove the bones of the chicken thighs and cut the meat into small pieces. Cut the green and red peppers into small pieces, cut the garlic into thick strips, and slice the ginger.
2. Mix the chicken pieces with marinade and marinate for 20 minutes.
3. Stir-fry ginger strips and garlic slices in the cold oil in the pot until fragrant.
4. Heat 1 tablespoon of oil in a pot, add chicken pieces and stir-fry until browned.
5. Add 1 tablespoon of spicy tempeh sauce and green and red pepper cubes, stir-fry until flavorful.
Stir-fried pork liver and cucumbers
Ingredients: pork liver, cucumber, red pepper, onion, starch, green onion, ginger and garlic, light soy sauce, dark soy sauce, salt, sugar, chicken essence, pepper;
method
1. Cut the cucumber in half and remove the cucumber heart; a cucumber button, a spatula piece; Marinated with salt to give the cucumber a crisp and firm taste; Cut the pork liver into thin slices, add salt, cooking wine, and high liquor to marinate the red pepper after the pork liver is cut, and the onion is changed to a knife and use kitchen paper to suck out the blood and water of the pork liver;
2. Bowl juice: green onion, ginger and garlic + light soy sauce + dark soy sauce + salt + sugar + chicken essence + starch + pepper + a little purified water; Drain the cucumber water; Add starch to the pork liver before putting it into the pot to make the pork liver crisp and tender;
3. Heat oil in a pot, pour in the pork liver and fry + red pepper + onion (red pepper, the onion is cooked, the pork liver is cooked), cook into the bowl juice (leave a little), add cucumber + the remaining little bowl juice, add sesame oil, and finally cook in the high liquor (the fishy smell is all out), and the delicious stir-fried pork liver is completed.
Spicy beef cubes
1. First cut the beef into cubes (if you want to be beautiful, you can boil it in water first, and then cut into cubes) and marinate in salt, white wine, sugar, soy sauce, chili pepper and peppercorns for 20 minutes
2. Put it in the oven 200 for 5 minutes to remove the water Add the five-spice powder and chopped green onion 160 10 minutes to reduce the water
3. Turn the meat pieces three times at a time at 160 for 10 minutes
4. Finally, add the five-spice powder cumin powder at 140 for 10 minutes at a time, turn it twice
Stir-fried yam broccoli
1. Half a yam for later use
2. Half a broccoli plant for later use
3. Break the broccoli into small florets by hand and soak in water for half an hour, while adding salt to the water.
4. Peel the yam and cut it into diamond-shaped slices, and soak it in water after cutting.
5. Cut the red pepper and ginger into diamond shapes, and add garlic to flatten them.
6. Add water to the pot, stir the broccoli after the water boils, and set aside.
7. Heat the pot on high heat and add oil, add ginger and garlic and red pepper after the oil is hot
8. Then put in the yam and stir-fry, at the same time put in thirteen spices, salt, if the yam sticks to the pan during the frying process, you can also add a little water.
9. When the yam is eight ripe, add the broccoli and continue to stir-fry until it is cooked
Scrambled eggs with daylily
Ingredients: 1 handful of daylily, half a fungus, 2 eggs, a few chives, a pinch of minced ginger and garlic, 1 tablespoon of salt, a pinch of cooking wine, 1 tablespoon of light soy sauce
Method:
1. Soak the fungus and daylily dry, after soaking, the daylily is washed repeatedly until the water becomes clear, and the fungus is washed and torn into small pieces.
2. Put the washed daylily fungus into boiling water and blanch for about 2-3 minutes, then remove and drain.
3. Take 2 bowls, knock two eggs into the bowl, then drip cooking wine, put a little salt, sprinkle with chopped green onions, and stir well.
4. Heat the oil in a hot pan, pour the egg mixture into the pan, and put the scrambled eggs out for later use.
5. Leave the bottom oil in the wok, add the prepared minced ginger and garlic and stir-fry until fragrant, pour the drained daylily fungus into it and stir-fry together, add light soy sauce and salt to taste.
6. Put in the pre-scrambled eggs, stir-fry evenly and then put them on a plate.
Hawthorn porridge with rock sugar
Ingredients: 60 grams of glutinous rice, 100 grams of mountain plants, appropriate amount of rock sugar
Method:
1. Soak the glutinous rice in cold water for 2 hours and drain the water, wash the hawthorn and remove the root for later use;
2. Add an appropriate amount of water to the casserole, put in the glutinous rice after boiling over high heat, boil again and turn to low heat, and cook until the rice grains bloom and the soup is thick;
3. Add the hawthorn and continue to cook for 15 minutes, and finally add rock sugar.