Features: Delicious and nutritious Aauto Quicker cuisine.

Ingredients: frozen fresh yaozhu 1 bag (500g), garlic core 1 small handle, several garlic pieces and several ginger pieces.

Practice steps:

1. Clean garlic core and cut into sections for later use. Peel and pat garlic, slice ginger.

2. Thaw fresh scallops and clean them. I usually like to remove the black part of my stomach, but I don't have to go.

3. Put water in the pot. After the water boils, pour in garlic and blanch for one minute.

4. Pour the washed Yaozhu water, two or three spoonfuls of cooking wine and two slices of ginger. Boil the water for a minute or two and then take it out for later use.

5. Re-heat the pan and put the oil, pour in garlic and ginger until fragrant, and pour in the scallops and stir fry quickly. (If you like something soft, you can fry it a little longer.)

6. Stir-fry until almost the same time, pour in the garlic core and stir-fry for one or two minutes. Add the right amount of salt and stir-fry evenly, and then serve.

Golden pomfret pork pot

Features: the method is simple, delicious and nutritious.

Ingredients: dried golden pomfret 1 strip, pork belly and onion.

Practice steps:

1. Wash golden pomfret, cut pork into pieces, and cut onion into sections.

2. Put water in the pot. After the water boils, add golden pomfret blanching water 1-2 minutes.

3. put a little oil in the hot pot, then stir-fry the pork, and the meat can be fished out after a little discoloration.

4. Add the dried fish and fry it slightly, then pour in the brisket and stir-fry it evenly.

5. Pour the golden pomfret pork into the casserole, add a little water, and simmer for 15 minutes. Before turning off the fire, add the onion and a little salt.

Stewed chicken feet with beer lemon

Features: The taste is comparable to that of online celebrity lemon chicken feet, and the most important thing is that it can be cooked and eaten now without waiting for a long time.

Ingredients: 500g chicken feet, two or three slices of lemon, half a bottle of beer (250g), ginger and garlic, and coriander.

Practice steps:

1. Cut chicken feet into small pieces, soak them in clear water15 ~ 30 minutes, drop off blood, and then take them out for later use. (Or you can boil water directly in the pot, and pour the water into it for a minute or two. )

2. Slice ginger, wash garlic, pat and peel, cut two slices of lemon in half, and clean parsley. I usually choose the lemon with yellow skin for cooking. Many people say that the lemon with green skin will be bitter.

3. Put oil in a hot pot, add garlic and ginger until fragrant, then pour chicken feet and stir fry over high fire. When the color changes slightly, pour half a bottle of beer and continue to stir fry over high fire. I bought 500 grams, so I poured half a bottle, but it's okay to pour more. Just stew it for a long time.

4. Add a proper amount of soy sauce and soy sauce, stir-fry the lemon slices evenly, cover the pot and stew for 15 minutes.

5. stew until the juice is almost collected, add oyster sauce, chicken essence, salt and coriander, continue to stir fry on high fire, and then collect the juice and serve.

Two-color stir-frying of garlic and carrot

Features: this is a healthy nutrient dish with bright colors and excellent taste. The biggest feature is that it is not oily or greasy and original.

Ingredients: garlic heart+carrot

Practice steps:

1. Remove the head and tail from the garlic heart, wash and cut into sections.

2. Peel carrots and cut them into thin strips.

3. Put water in the pot, add a little oil and salt after the fire boils.

4. Then pour in the garlic heart, blanch it for a minute or two and take it out.

5. Pour the carrots into the water for two or three minutes and take them out.

6. Put oil in a hot pot, pour in carrots, and stir fry the garlic.

7. Stir fry for a minute or two and add salt.

Warm reminder:

1. If you want to cook it for the elderly and children, it is recommended to fry it for a little longer, or you can add some water to boil it, so it tastes softer.

2. No matter what vegetables are blanched, remember to put some salt and oil, which can keep the original color of vegetables to the maximum extent and make them more vivid.

Steamed quail eggs with mushrooms

Features: rich nutrition, good taste, high face value, and appetite.

Ingredients: mushrooms, quail eggs, peppers, garlic.

Practice steps:

1. Wash the mushrooms, cut the rice knife on the back, put them in a plate and put them flat, and beat the quail eggs.

2. mince garlic and dice pepper.

3. Put water in the pot, boil it, put it in a mushroom dish, steam it until the quail eggs are solidified, and put the water steamed out of the dish in a bowl for later use.

4. Put oil in a hot pot, add minced garlic and pepper until fragrant, add oyster sauce and soy sauce, pour in standby water, and stir-fry until thick.

5. pour the fried sauce on the steamed eggs with mushrooms.

Boiled okra

Features: the biggest function of okra lies in its viscous liquid quality, and this way of eating preserves its original flavor. Moreover, the method is simple and delicious.

Ingredients: half a catty of okra, a few slices of garlic, and appropriate amount of soy sauce.

Practice steps:

1. Wash the okra and remove the head and tail. Chop garlic.

2. put a bowl of water in the pot, add cooking oil and salt, and let the water boil and open into okra. Cook for a minute or two, then remove and plate.

3. Put oil in a hot pot, add garlic, stir-fry the fragrance, and pour in soy sauce. The soy sauce can be bubbled, and the sauce can be served by pouring it on the okra.

scrambled egg with tomato

Features: sweet and sour, simple, affordable and nutritious.

Ingredients: 3 eggs and 2 tomatoes.

Practice steps:

1. Break the eggs and add a little water, so that the boiled eggs are tender and plentiful.

2. cut the tomatoes into pieces.

3. Put oil in a hot pan, pour in the eggs and stir fry until slightly solidified.

4. Pour in the chopped tomatoes, stir-fry until soft and cooked, add two spoonfuls of sugar and a little salt to refresh.

5. You can almost pour in the eggs when you are out of the pot and stir them quickly, then you can get out of the pot and put them on the plate.

Delicious and simple scrambled eggs with tomatoes are ready. It is also a good choice to serve a plate when you have no appetite. It is delicious and nutritious.

Fried duck intestines with two-color pepper

Features: crispy and delicious, it is suitable for both young and old.

Ingredients: 2 kg of duck intestines, one green and red pepper, ginger and onion.

Practice steps:

1. Shred green pepper, shredded ginger, and cut onion into sections for later use.

2. Wash duck intestines with starch and vinegar.

3. Put water in the pot, pour the water into the duck intestines, add two slices of ginger, and cook the cooking wine for 2 ~ 5 minutes, which will help to remove the smell and oil.

4. Remove the duck intestines and cut into small pieces. Add oil to a hot pan, add shredded ginger and shallots, saute until fragrant, then add duck intestines and stir-fry over high fire.

5. Stir-fry until it is slightly dry, pour in soy sauce, continue to stir-fry with soy sauce and color, then pour in shredded green and red peppers and stir-fry, add a little water and cook for one or two minutes.

6. When the juice is almost collected, add a little salt, stir-fry the oyster sauce evenly and serve.

Tips:

1. Prepare more duck intestines, which will shrink seriously when cooked.

2. duck intestines should be cleaned and then boiled in water, otherwise there will be odor. Moreover, blanching can also remove some oil and make it taste better.

3. If you are afraid of hardness, you can add more water and boil it for a long time.

Hot and sour shredded potatoes

Features: Hot and sour, crisp mouth, Aauto Quicker food for dinner.

Ingredients: potatoes, peppers, garlic.

Practice steps:

1. Peel potatoes and shred them. Rinse both sides with water again, wash off the starch, and soak for one or two minutes if time permits.

2. Cut the pepper into sections and smash the garlic.

3. Put the oil in a hot pan, put the pepper in the oil, saute the garlic until fragrant, pour in the shredded potatoes and stir fry evenly, then pour in two bottles of white vinegar.

4. Stir fry quickly for a minute or two on medium heat, then add salt and stir fry evenly to serve.

Tips:

1. Potato shredding I scraped it directly with the peeler's own shredding function. I can shred it myself if I have a good knife, but I personally think it is faster in terms of time.

2. The potato shreds must be washed with starch before frying, otherwise it will be easy to stick to the pan and not crisp when frying.

3. The potatoes must be quickly stir-fried in the pot, and then quickly put vinegar, otherwise it will stick to the pot.

4. I add 1 vinegar, and the bottle cap is just right. I use Haitian rice vinegar, which can be increased or decreased according to my personal taste.

4. If dried peppers are used, just stir-fry them slightly when the oil is fragrant, and they will turn black for a long time. If they are not dried peppers, it will be fine for a long time.

Stir-fried garlic heart with flower meat

Features: Aauto Quicker cuisine for next meal.

Ingredients: pork belly, garlic core, garlic and ginger.

Practice steps:

1. Stripped pork belly, washed and sliced, garlic core, head and tail removed, cut into sections. Peel and smash garlic and slice ginger.

2. Salt the cut meat and marinate it in cooking wine 15 minutes.

3. Put water in the pot, pour in a little cooking oil and salt, and then pour in garlic core and blanch for 2 minutes.

Take it out for later use.

4. Put the oil in a hot pan, pour the ginger and garlic into the oil and saute until fragrant, and then pour the marinated meat slices.

5. Stir-fry over medium heat until the meat becomes discolored. Add soy sauce and stir-fry quickly over high fire. After the meat is cooked, pour in garlic core, stir-fry for about one minute, then add salt and stir-fry evenly.

Tips:

1. Garlic core is easy to cook when it is fried in water, and it tastes fresh and crisp.

2. If the garlic core is old, it is recommended to gently peel off the garlic skin and fry it.

Pleurotus eryngii with fish flavor

Features: It tastes like fish, combined with the texture of Pleurotus eryngii, and it feels like meat rather than meat.

Ingredients: 2 Pleurotus eryngii, auricularia auricula 1 handful, and half a carrot.

Fish sauce: soy sauce, oyster sauce, rice vinegar, sugar, starch, salt.

Practice steps:

1. Mix the fish-flavored sauce: pour the soy sauce, oyster sauce, rice vinegar, sugar and water starch into a bowl and mix them into juice, and add a little salt to taste.

2. Pleurotus eryngii, carrots and fungus are cleaned and shredded, and ginger and garlic are chopped.

3. Blanch Pleurotus eryngii in boiling water for a minute or two, soften it and remove it to control the moisture. Then pour in the fungus and take it out with boiling water. (Auricularia auricula is not afraid of frying pan when it is boiled and fried)

4. Put oil in a hot pot, pour in ginger and garlic foam and saute, then pour in shredded carrots and stir fry.

5. After the shredded carrots become soft, pour in Pleurotus eryngii, stir fry the fungus quickly, and pour in the prepared fish-flavored juice when the water is slightly dry.

6. Stir fry quickly, and the sauce can be cooked when it is almost collected.

Steamed glutinous rice and tofu balls

Features: delicious but not greasy.

Ingredients: ground meat 1 50g, a piece of tofu, long glutinous rice, Jiang Mo, egg1piece, proper amount of flour and chopped green onion.

Practice steps:

1. Soak the long glutinous rice in water for 2 hours and drain the water for later use.

2. blanch the tofu in boiling water and press it into mud.

3. Add pepper, Jiang Mo, a teaspoon of sesame oil, an egg and salt to the ground meat and mix well.

4. Add the bean curd paste into the minced meat with well-mixed seasoning, then add a little soaked glutinous rice and flour and mix well.

5. Knead the stirred ingredients into small balls.

6. Divide the remaining glutinous rice into two parts, and generally add a little soy sauce for coloring.

7. Roll the kneaded meatballs in glutinous rice.

8. Steam the water in a steamer for 20 to 30 minutes.

9. Put the steamed glutinous rice balls with chopped green onion.

10. Put oil in a hot pan, pour in water starch, soy sauce, oyster sauce, stir-fry over low heat to make a sauce, and then sprinkle on the meatballs. (The ratio of water to starch is: water to starch =4: 1)

Shrimp and scallop lean meat porridge

Features: Shrimp and Yaozhu contain high protein, which is suitable for people at all stages, especially for health preservation in autumn.

Ingredients: rice, dried shrimp, dried scallop, lean meat, ginger and onion.

Practice steps:

1. Yaozhu and dried shrimps are soaked in water for more than 1 hour, and cleaned for later use.

2. Wash the washed rice with oil and salt for more than 30 minutes. Cut the lean meat into small pieces, add salt and marinate one or two pieces of ginger for half an hour. Cut shallots into chopped green onions for later use.

3. Put water in the pot. After the fire boils, put the meat, scallops, shrimps and ginger first, and then put the salted rice after the water boils again.

4. After all the ingredients are put in, bring to a boil for 10 minute, and then turn to low heat for more than 1 hour.

5. stew until the porridge is rotten, add chopped green onion and stir well.

Braised duck soup with morel

Ingredients: a duck, 50 ~ 100g of Morchella, and red dates10.

Practice steps:

1. soak the morel in advance 1 2 hours, soak it well and then rinse it with boiling water to avoid dust. Soak red dates and wash them for later use.

2. Wash the ducks and chop them into small pieces.

3. Pour the duck, the morel and the red dates into the casserole together, and pour in a proper amount of water.

4. After the fire boils, turn to low heat and simmer for about 90 minutes, then put salt and turn off the fire.

Tips:

1. If you are afraid of fishy smell and oil, you can cut the duck into pieces, then put water in the pot, put one or two pieces of ginger, pour the water in, blanch it for a minute or two, and then take it out.

2. Water should be replenished at one time.

3. The soup should be stewed for a long time, and the taste is better and more nutritious. The salt should not be put too early, and it can be put again when drinking.

Fish head tofu soup

Features: Drinking fish soup in autumn can not only clear away heat and moisten dryness, but also promote calcium absorption, which is simple and nutritious.

Ingredients: big fish head 1 piece, tofu 1 piece, a few slices of ginger, a few pieces of garlic, coriander and onion.

Practice steps:

1. Wash the fish head and chop it into pieces, cut the tofu into pieces, slice the ginger, peel and smash the garlic, wash the parsley, and cut the onion into chopped green onion for later use.

2. Put oil in a hot pan, saute garlic and ginger slices, and put the fish in for frying.

3. When the fish is slightly whitened, it can be fished out and put into the soup pot, and a proper amount of water is poured in. (If you like soup, you can put more water.)

4. Bring to a boil with high fire, turn to low heat and stew 15 minutes, add coriander and cook for one or two minutes, then add chopped green onion, salt and chicken essence and stir well.

Tips:

1. Big fish head is a health food that warms the middle warmer, invigorates the qi, warms the stomach and moisturizes the skin. It is suitable for people with spleen and stomach deficiency, loose stools and dry skin.

2. It is not recommended that you pour milk or milk powder into the soup, so that when cooking the soup, it will foam and affect the quality of the soup.

3. Fill the fish soup once, and adding it halfway will make the soup taste thin.

The above 15 recipes can be collected if you like them. If you have good practices, please share them.