2,525 recipes

1. Braised bream

2. How to make tofu

3. Homemade potato cakes

4. Teach you how to make braised pork

5. Warm up the winter melon balls

6. Nourish the mutton chop in winter < Spinned banana

14, winter nourishing stewed mutton

15, pine nut corn

16, chilli shrimp

17, old jar chicken feet

18, pickled loach

19, farm fish

21, chili pepper fatty intestines

21, and self-pickling.

1. I bought a bighead bream (it feels too small. If I caught this kind of bream when I was a child, I would release it. Unfortunately, the bighead bream weighing more than 2-4 kg in my hometown is rarely seen in the market. In fact, it would be best to have the bighead bream in the Yangtze River, and it is estimated that all the good things in my childhood are almost extinct).

3. Cut flower knives on both sides of the fish-this will make it easy to taste

4. Because the fish is small, there is no need to cross it. Just cut the meat obliquely, not directly!

5. Spread some salt evenly on both sides of the fish, and even get some in the abdominal cavity to make a little taste in the early stage! I don't like some methods of dipping flour, and I think it destroys the taste of fish skin!

6. Put the prepared fish on a plate, with shredded ginger, chopped garlic, shredded dried Chili, and then add some green onions! Several color combinations look good!

7. After the oil burns blue smoke, stir-fry the ingredients. The fire should not be too strong, mainly to stir-fry the fragrance.

8. When the onion and garlic turn yellow, you can take out the ingredients for later use. Pay special attention not to fry the red pepper, which will not look good.

11. Use the remaining oil for frying fish! The oil temperature is 6 minutes.

11. Slight yellow on both sides is enough, or slightly fried! ! Be careful when you turn over the fish. If you break it, you will break the pot.

12. Then you can put a small bowl of water (there is no stock in the family) and start cooking-there is a lot of fire and oil in the restaurant, and people even cook it all in oil, so the family will do it in their own way! Adding the most important yellow wine+soy sauce after boiling is a step to remove fishy flavor and dye!

13. Add the previous ingredients and cook them together. Add a little salt to the soup, and consider the amount, because soy sauce is salty, and sauce should be added later, including the fish itself and the taste! Keep pouring the juice on the fish to ensure uniform heating!

14. Add a tablespoon of bean paste, which is my favorite thing ~ ~ My hometown basically uses homemade red pepper paste!

15. If you cook it for a short time, the fish will be cooked. If you cook it for a long time, it will easily destroy its appearance!

16. Now put the fish on the plate and sprinkle with onion leaves-do you think this is done?

17. There is still some soup in the pot! The essence is there! Add a little sugar, vinegar and vegetarian food, mix the starch at the bottom of a bowl, put it in the pot, bring it to a boil with high fire, stir it quickly and evenly, and take it out when it is a little sticky!

18. the last step-pour the soup! Control the amount of juice by yourself, if it is too dry, it will be tasteless if it is too much!

19. Done! Looks good!

the method of making po tofu (illustrated)

1. Preparation materials: diced tofu (medium hardness), minced beef, bean paste, salt, wine, chopped dried red pepper, green garlic, Jiang Mo, pepper powder, water starch, soy sauce and a little sugar.

2. Add a little vegetable oil to the pot, and heat it with strong fire. After the oil is heated, add bean paste, salt, dried red pepper, green garlic, Jiang Mo, pepper powder and minced beef in turn, or add minced beef with the above seasoning. Stir-fried

3. Add tofu cut into small pieces. Turn the heat down and bring to a boil.

4. When the tofu is cooked, change the fire and add the sauce mixed with starch, sugar, wine, monosodium glutamate and soy sauce. After the sauce is evenly attached, turn off the fire and start the pot.

5. Take the pot, sprinkle with pepper noodles, and the delicious and Sichuan-style Mapo tofu is on the table!

homemade potato cakes (illustrated)

1. Wash potatoes and steam them in a drawer (privately, it is not bad to heat them in a pressure cooker, and it is very convenient! However, it is suggested that GGMM who has never used a pressure cooker should not take risks! )

2. Beat the eggs evenly, add the milk, and then add a little refined salt, soft sugar and vegetarian food (chicken essence is even better! )

3. Peel the steamed potatoes and crush them

4. Pour in the prepared milk and egg juice, add a proper amount of flour and stir as hard as you can!

5. fry the potato cake after adding flour (setting) in a pan, and remember to cook it with low fire, otherwise it will affect the color of the potato cake.

6. Cute, delicious and delicate potato cakes are out of the pot!

Teach you how to cook braised pork (full picture)

1. Wash the wok, heat it, add two tablespoons of oil, three or four tablespoons of sugar, and turn to low heat.

after reading "Tian Long Ba Bu", Duan Yu smelled the aroma of soy sauce and caramel roast meat a street away from Songhelou, and always thought that caramel was brown sugar, so it was only after reading this article that I began to understand.

pre-preparation: cut a piece of pork belly into strips with a square centimeter.

2. Stir constantly with a frying spoon to make the white sugar melt and turn into a reddish-brown sugar solution, which is also called fried sugar color.

3. Pour the chopped pork belly, stir-fry evenly, so that the pork will be stained with sugar

4. Add a little soy sauce, cooking wine, ginger, rock sugar and salt, bring to a boil, and then turn to low heat for about 21 to 31 minutes. When the juice evaporates almost, increase the fire to collect the juice

5. This is what it looks like

Warm-up winter melon balls (photos)

Materials: pork stuffing (fat and thin), winter melon, starch, soy sauce, Shaoxing wine, chopped green onion, garlic slices, ginger slices, salt and chicken essence.

add starch, soy sauce, salt and Shaoxing wine to the pork stuffing and mix well.

add a little oil to the pot and heat it until the garlic slices and ginger slices are fragrant.

add a proper amount of water, boil it, then knead the pork stuffing into round balls and put them into the pot. The balls are like this.

I forgot to take pictures of the meatballs in the pot. Cook on medium heat for 11 minutes, and then cut the sliced wax gourd.

When the wax gourd is a little soft, add chicken essence and appropriate amount of salt. When the wax gourd is completely soft, turn off the heat and serve. Sprinkle some chopped green onion, it tastes really good! Let's have a look!

winter nourishing mutton brisket pot (illustrated)

I went to the market today and saw a very fresh mutton brisket, so I bought two Jin and prepared to make a mutton brisket pot.

The ingredients are water chestnut, carrot and ginger slices.

first, heat the pot, pour the mutton in and fry it dry, and remove the water. Start the pot again, add ginger slices and stir-fry south milk until fragrant.

Add the mutton that has been fried, stir-fry it constantly, and add a little wine, soy sauce, sliced sugar, salt and a proper amount of water for 15 minutes.

add water chestnut and carrot and stew.

The mutton brisket, which has been stewed for an hour and a half, is well cooked, and there is no smell of shame at all.

Sliced beef with pickled peppers (illustrated)

Pickled peppers are my first choice for appetizing, and the color is bright red, which makes people's index fingers move greatly.

beef is shredded for seasoning and sizing, pickled peppers are shredded, celery is shredded,

beef is taken out in a pan with warm oil,

shredded pickled peppers are sauteed, celery is added and stir-fried

shredded beef is stir-fried.

Beef is low in fat, celery is crude fiber, and pepper can help to burn fat. This is a diet dish.

sweet and sour hairtail (illustrated)

material: chilled hairtail

ingredients: ginger, garlic, pickled pepper, pepper, onion, white sugar, vinegar, soy sauce, etc.

1. Wash and chop into pieces, mix in a little raw flour or flour, and fry in a pot until the surface is golden

2. Remove and dry.

5. Add a little chicken essence to taste, collect the juice with raw flour juice, add chopped green onion, and prepare the pot.

Okay, smell the fragrance!

Beijing-style braised prawns (illustrated)

Braised prawns are an authentic Beijing dish. When I was young, due to the lack of material resources and the fact that the working people were on the road to a well-off life, this delicious food would only be served to me at the Spring Festival.

Now that life is good, eating shrimp is a common occurrence, but I still can't help but think of the braised prawns cooked by my father when I was a child ...

Ingredients: shrimp (not the bigger the better, just moderate to taste)

Ingredients: onion, shredded ginger, sugar, cooking wine, salt, rice vinegar, broth and monosodium glutamate. The shrimp I bought was not very big, but it looked quite clean, so I was too lazy to get rid of the sandbag glands on his body, hehe.

2. Marinate the washed shrimp with a little salt and control the water.

Shredded onion and ginger. Or ingredients, two indispensable: cooking wine and rice vinegar.

3, add oil to the frying spoon and heat it to almost 51% (put your hand over the oil, it feels a little hot), then add the shrimp and fry until both sides are hard.

4. Pour out the fried shrimp for later use.

5. If there is still some oil in the frying spoon at this time, heat the oil, stir-fry the onion and shredded ginger until fragrant; If there is no oil, you need to refuel.

6. Pour in the fried shrimp and fry it until it turns red.

7. Add cooking wine, vinegar, soup stock, salt, sugar and monosodium glutamate, and stir-fry for about 3 minutes after boiling. After collecting the juice on medium fire, take out the spoons, pour the remaining juice on the shrimp and serve.

fry box (picture)

raw materials: 1. minced meat

required accessories: onion, ginger, garlic, salt, monosodium glutamate, cooking wine, soy sauce and minced meat, and mix well.

2. Flour

Mix it with water and add a little salt. Third, eggplant slices, every two pieces, one side can not be cut through, keep adhesion, a bit like clam shells.

preparation process:

put the minced meat between two groups of eggplants, and the two eggplants are just sandwiched.

Cooking steps:

First, put the eggplant mussels with meat in the prepared flour paste, and wrap the whole layer of paste.

second, put it in an oil-heated frying pan.

third, turn over and fry until both sides are yellow. Out of the pot!

spicy fish fillets (illustrated)

slightly spicy, mainly fragrant. It's not much fun to eat steamed fish all the time. Buy a fish, take off the meat, and use the remaining fish heads and bones to cook soup. It's good to eat one fish and two.

a live fish, cut clean, take the meat on both sides, cut into butterfly slices and marinate with seasoning for 31 minutes.

deep-fry until cooked.

there is a little oil-fried garlic slices left in the pan.

saute the dried Chili and Jiang Mo, add a little water, soy sauce and sugar and boil.

put the fish fillets in the soup, pour the vinegar, thicken them, sprinkle with onion, and turn the spoon out of the pan.

the slightly spicy and crispy fish fillets with slightly sweet and sour taste are ready!

Super simple easy-to-eat egg cake

It takes less than half an hour from the beginning, and it is fast and simple ~ ~ ~ ~

Ingredients: flour 151g, 2 eggs, salt, water (about 311ml), oil 21g, water chestnut

Mix the eggs, salt and water chestnut. Wake up for a few minutes.

turn on medium heat, use a flat-bottomed nonstick pan, pour some oil, and pour the batter from the middle. The poured batter will spread irregularly around, which proves that the batter is too thick. Add water to the batter.

When the diluted batter falls down, it will spread around evenly, and the batter will flow quickly when shaking the pan.

When the surface of the batter changes color and the batter has stopped moving when shaking the pan, you can turn it over and fry it. (It's best to turn it over by throwing, so that it won't burn your hands, and secondly, you can practice your hands.)

After turning it over, you can cover the pan or not. Okay ... Let's eat! Add a cup of black coffee!

shredded bananas (illustrated)

The materials are super simple: 4 bananas, 51g of flour, 75g of raw flour, 1 eggs, 251g of water, sugar and oil

Bananas are cut into pieces, and the flour and eggs are mixed with appropriate amount of water. Add a lot of oil to the pan and fry the banana. Just fry the banana surface until it is crisp and fragrant. I put a few pieces at a time, and finally all the bananas go back to the pot, trying to make all the surfaces hard.

add a little oil to the pan, add sugar, stir-fry over low heat, and you will see the sugar gradually melt from one piece to another, and then quickly turn from white to beige to dark yellow and then to light brown. At this time, you can pour in the bananas and stir fry them to make them all wrapped in sugar.

The caramel on the outside of the shredded banana is crispy, but it is soft and waxy inside, and it tastes good. The fly in the ointment is that the flour wrapped outside the banana is a little soft, so the formula of flour paste should be adjusted in the future.

Nourishing stewed mutton in winter (illustrated)

Last night, I bought a lamb leg, which is a white goat, and stewed it with its skin.

raw materials: a leg of lamb, cut into pieces, and it is best to sell meat in large pieces. Two potatoes, one green radish, two carrots, a piece of scallion, a piece of sauce and a proper amount of pepper.

it's best to stew the whole white pepper together. I didn't buy it, so I have to add pepper after cooking.

the leg of lamb is boiled in boiling water, and the soup is added with appropriate amount of water and pepper (people who are afraid of eating pepper can wrap it in gauze). Pepper can remove the fishy smell of mutton well and heat it on high fire.

the mutton is stewed, while other materials are processed. Cut the onion into sections, cut the ginger into large pieces and smash it. Peel the radish and potatoes and cut them into large pieces.

it's best to pat the ginger into pieces, so that the ginger juice can be boiled out, and the soup will be slightly spicy when it absorbs the ginger juice, which will drive away the cold and taste good.

add all the ingredients into the soup, bring to a boil with high fire, remove the foam, turn to low heat and simmer for at least 1 hour.

add salt and white pepper as appropriate, and coriander!

you can drink it now! !

corn with pine nuts (illustrated)

Ingredients needed:

a bowl of sweet corn, a small bowl of pine nuts, a pepper (small), a carrot (small) and a spring onion.

seasoning: half a teaspoon of salt.

Practice:

1. Dice all peppers, carrots and shallots with the size of corn kernels.

2. First, oil pine nuts. Be extra careful in this step! ! Because pine nuts are very easy to paste! ! ! !

add oil to the pot. When the oil temperature reaches 31%, put the pine nuts into the pot, keep the fire low, keep your eyes wide open, and observe while stirring. As long as the white pine nuts are slightly discolored, you should quickly take them out and drain them. In this way, pine nuts can be fried and crispy by using the residual temperature.

I used pine nuts that had been fried before, so I didn't have a process diagram, and I was too nervous to take pictures at all.

3. Take another pot, add base oil, stir-fry chopped green onion and diced carrot at the same time, stir-fry diced pepper after aroma, stir-fry a few times, then add sweet corn kernels and stir-fry, until cooked, add half a teaspoon of salt to taste, and serve.

fried corn!

4. Pour the prepared pine nuts into the dish and mix well, and you can eat.)

Intimate tip:

1. Pepper and carrot mainly play the role of color matching here, so basically just pick a smaller one.

2. Although there is no sugar in this dish, it is because of sweet corn kernels and pine nuts.