Ingredients: peanuts,

Exercise:

Materials:

Snail, dried pepper, pepper, watercress, pickled ginger, garlic, pickled pepper, vegetable oil, cooking wine, salt and sugar.

Steps:

1. After buying the snail, put it in clear water for 3 days and change the water once a day.

2. Cut the butt with scissors, wash it, take it out and drain it.

3, pour the right amount of oil into the pot, add pepper, stir-fry the fragrance, remove and throw it away.

4. Heat the oil to 80% in a wok and pour in the snail.

5. Stir-fry ginger, garlic, pickled pepper and watercress.

6. Add the right amount of salt and a little sugar and mix well.

7. Add coriander and dried Chili, stir-fry the cooking wine to give a fragrance.

8. Add appropriate amount of water, submerge snails, heat over medium heat until the water will be dry, oil it, and then take it out of the pot.

Pigskin jelly

Composition:

Peel 500g, water 1500g, oyster sauce 10g, cooking wine 20g and salt 10g.

Cooking steps:

1. Wash the skin and cook with water for 2 minutes. Take it out to cool. Scrape off the grease inside the cooled skin, pull out the pig hair outside, scrape off the dirt on the skin and cut it into small pieces or strips for later use.

2. Rinse the cut skin with clear water, and the water will become clear and transparent.

3. Add water not more than twice the thickness of the skin, add oyster sauce, cooking wine and salt, or add pepper and pepper powder. After boiling, turn to low heat and cook for about one to two hours until the soup begins to turn white and thicken.

4. Put the boiled skin and soup together in the prepared mold. If you like to eat jelly without skin, you can separate the soup from the skin and let it cool. Wait until the skin is completely cool, then take it out.

5, cut into thin slices, pour your favorite soup and enjoy it.

Recipe tip: it takes time to boil jelly, and the fire should not be too big. Keep the pot boiling and fully cook the collagen in the skin. This jelly has good elasticity and good taste.

Spicy fried dried radish

Ingredients: a bowl of dried radish, a plate of peanuts, four peppers, two eggs, onion, ginger, garlic, salt and monosodium glutamate;

Exercise:

1, a large collection of all materials: a bowl of dried radish, a plate of peanuts, 4 peppers and 2 eggs; First, clean the pepper and cut it into small grains;

2. After the peanuts are boiled in the microwave oven for 3 or 4 minutes, chop them into small particles, not too broken. Prepare chopped green onion, Jiang Mo and garlic slices;

3. Heat the oil to 70% heat, then take it out of the pot, let it cool a little, and then pour in the beaten egg liquid; When the egg liquid has just solidified, wipe it open with a spatula to expose the broken eggs; Sheng sheng;

4. Leave the bottom oil in the pot and add onions, ginger and garlic; Stir-fry with a small fire to give a fragrance; Pour in dried radish; Stir fry quickly; Add pepper; Stir evenly; Add peanuts. Don't throw the peanut red coat, it's for enriching blood. Finally, put the broken eggs in;

5, taste salty, transfer a spoonful of salt (if the dried radish is already salty, don't put salt), a spoonful of monosodium glutamate, turn it evenly out of the pot;

chicken claw

Speaking of chicken feet, I think everyone is familiar with it! It has the characteristics of many skins, many tendons and large glue, and is generally used for marinating. You can see delicious chicken feet in restaurants and hot pot restaurants because they are not only snacks, but also very good appetizers. It may be smaller than duck feet, but it tastes chewy and enjoyable.

Ingredients: chicken feet 200g, onion, ginger, crystal sugar, marinade, salt and soy sauce.

Exercise:

1. Wash chicken feet and chop off nails.

2. Put a proper amount of water in the pot, add chicken feet and simmer for four or five minutes.

3. Take out, wash and cool.

4, onion ginger slices, prepare the right amount of rock sugar.

5, put the right amount of water in the pot, add the bag, onion ginger, rock sugar.

6. Add chicken feet and bring to a boil.

7. Add a proper amount of soy sauce and salt, cook for 30 minutes on medium heat, and soak for a while.

A classic home-cooked dish, braised eggplant.

material

2 eggplants; Half a tomato; 2 green peppers; About 80 grams of flour; Salt 1 spoon; 2 tablespoons of soy sauce; Tomato sauce 1 spoon; Half a spoonful of soy sauce; Half a spoonful of sugar; 3 tablespoons water starch; Onion 1 segment; Garlic 2 cloves

working methods

1, two eggplants peeled. Eggplant can be long eggplant or round eggplant. Eggplant should not be too old. Too old eggplant, with bran and many seeds, tastes bad. Some friends think that eggplant skin is also nutritious and don't want to peel it. Actually, it's ok, but the eggplant skin is too smooth, which affects the hanging and is not good-looking.

2. After peeling the eggplant, cut it into hob blocks. The so-called hob block is to roll up the eggplant when cutting, then cut it with a straight knife, turn the eggplant while cutting, and the hob block will be cut out.

3. Pour the flour into the basin, and then stir it into a uniform batter with appropriate amount of water. When mixing the batter, you can put a teaspoon of salt in it. The thin consistency of batter can be tried in a piece of eggplant. It is advisable to coat eggplant with a layer of paste evenly and hang it.

4. After the batter is stirred, pour all the hob blocks of eggplant and stir them evenly with chopsticks, so that each eggplant is evenly covered with a layer of paste.

5, put the oil in the pot, heat it to 50% to 60% heat, and it is appropriate for the eggplant to bubble quickly when it goes in. When frying eggplant, the oil should be a little warmer, so that the batter on the surface of eggplant can harden quickly.

6, fried eggplant will generally be fried twice, so the first time the eggplant is fried to harden, you can feel the eggplant with a hard shell when you pull it in the pot with chopsticks. Fry all eggplant pieces for 2-3 times.

7. After the first frying, heat the oil to 70%, add the eggplant and fry it again. This will not only fry the eggplant until it is golden, but also force out some of the oil inhaled by the eggplant during the first frying, which will be very refreshing and not so greasy. After frying, take out the eggplant and control the oil.

8. Cut tomatoes into large pieces, green peppers into large pieces, onion cutters and garlic slices.

9. Leave the bottom oil in the pot and add the onion and garlic slices to stir fry.

10, add tomatoes and stir-fry a little, and it will be ready in ten seconds. If it takes too long, tomatoes will be soft and rotten.

1 1. Pour in hot water. After the fire boils, turn to low heat to prepare seasoning.

12, add 2 tablespoons of soy sauce, 1 tablespoon of tomato sauce, half a spoonful of sugar and half a spoonful of soy sauce, you can taste it, and you can add appropriate amount of salt or sugar according to your own taste. After the taste is adjusted to satisfaction, add water starch to thicken into juice. The juice should not be too thick or too thin, just enough to hang on the eggplant.

13, pour in the fried eggplant and coat with sauce evenly.

14, pour in green pepper slices, stir-fry slightly, and cut the green pepper slightly. Green peppers are too soft, which affects the appearance of vegetables.

15, braised eggplant, which is never tired of eating, is full of color, flavor and taste.

Mashed cucumber

Ingredients: cucumber, sesame oil, garlic, cooking wine, soy sauce, coriander, pepper and mature vinegar.

Exercise:

1. After washing the cucumber repeatedly, split it with the back of a knife, not too broken, and cut it with a knife along the crack.

2. Cut the cucumber into small pieces and put it in a bowl.

3. Make juice with soy sauce, aged vinegar, a little sugar and garlic. Pepper is according to personal taste.

4, an important step, pour sesame oil, incense, and put it in the refrigerator for 5~ 10 minutes.

5, put in the refrigerator for 5~ 10 minutes, complete.

Celery mixed with peanuts

Ingredients: peanut 200g celery 200g vegetable oil 3 tablespoons sesame oil 1 tablespoon salt 4g garlic 2 cloves pepper 1/2 tablespoons star anise 1 cloves.

Exercise:

1. Soak peanuts in clear water in advance 1 hour, remove roots and leaves from celery and wash.

2. Add water to the pot, add peanuts, a little pepper and a aniseed, cook for 10 minute, remove and let cool for later use.

3. Cut the celery and chop the garlic.

4. Boil the pot with water, add a little salt and blanch the celery until it turns dark green.

5. Take it out and cool it in cold water, then take it out and drain it for later use.

6. Add oil to the pot and heat it. Add the remaining peppers and fry until slightly burnt. Take out the pepper and use it.

7. Put celery and peanuts in a large bowl, add minced garlic, salt, sesame oil and fried pepper oil, and stir well.

Tip: Add a little salt to celery when it is blanched, which can make celery greener. Blanched and put in cold water can make celery taste more crisp and tender. Soaking peanuts in advance can shorten the cooking time. It is best not to cook peanuts in an iron pan, otherwise the color of peanuts will turn black easily.

Saute squid

Ingredients: onion, green pepper, shredded ginger, minced garlic, squid, cooking wine.

Exercise:

1. Peel the squid, then cut it into small pieces and put on a flower knife.

2. Blanch the squid with boiling water, remove and drain.

3. Cut the onion and green pepper, and prepare shredded ginger and minced garlic.

4, put the right amount of oil in the pot, fire, add Jiang Mo and minced garlic until fragrant.

5. Add squid and pepper, stir fry quickly, add wine and seasoning, and stir well.

Stewed Beef Brisket with Tomato

Ingredients: 400g of beef brisket, 400g of tomato, cinnamon 1 small piece, 3 pieces of aniseed, 1 section of onion, a few pieces of ginger, 5 pieces of dried peppers, cooking wine 1 tablespoon (15ml), soy sauce 1 teaspoon (.

Exercise:

1. Wash the brisket and cut it into small pieces 1cm square. Soak in clear water for about 3 hours, and change the water halfway.

2. After the brisket is soaked, remove it and drain it. Wash the tomatoes and cut them into pieces.

3. Heat oil in the pot, add cinnamon and stir-fry aniseed.

4. Pour in the drained beef brisket and stir-fry until it changes color.

5. Transfer the fried brisket to the saucepan and add boiling water until the brisket is over.

6. Add cooking wine, soy sauce, onion ginger and dried pepper; Bring the fire to a boil, and simmer it 1 hour.

7. Add tomatoes and continue to stew 1 hour. Add salt before taking out.