First, cold broccoli.
Required ingredients: broccoli, black fungus.
1. After the broccoli is broken into small flowers, soak it in salt water for more than 20 minutes, and then rinse it carefully.
2. Add a proper amount of water to the pot, and add 1 tablespoon of salt and half a spoonful of oil. After boiling, pour the broccoli into the blanching water 1 min, and boil the soaked black fungus together.
3. Add 2 cloves of garlic, 1 dried chili, half a spoonful of sugar and proper amount of salt to the stone, add 1 spoonful of oyster sauce and half a spoonful of sesame oil, then add 2 spoonfuls of water and mix well for later use.
4. Black fungus and broccoli are pressed into a small bowl and poured into a plate. The juice in the stone pot is mixed into the plate and mixed well when eating.
Second, preserved eggs mixed with cucumber
Ingredients: four preserved eggs and one cucumber.
1. Wash the cucumber, remove the head and tail, pat it flat with a knife, then cut it into small pieces with an oblique knife, and chop the onion, garlic and millet pepper for later use.
Put a thin layer of oil on the knife, cut the preserved egg in half and put it in a circle on the plate.
3. Put a proper amount of onion, garlic, dried pepper and millet pepper into a bowl, pour 2 tablespoons of hot oil into the bowl to taste, add 2 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, half a spoonful of sugar, half a spoonful of sesame oil and a proper amount of salt, mix well, pour into the processed cucumber segments and marinate for 5 minutes.
4. After the cucumber is marinated, pour it into a preserved egg dish, sprinkle with coriander and white sesame seeds, and serve after the dish is served.
Third, saliva chicken.
Ingredients: 2 large chicken legs.
1. After washing the chicken leg, cut it along the grain of the bone with scissors and take out the bone. After treatment, it should be thoroughly cleaned, and the blood stains should be washed away. It is best to soak it in clear water for a while. Add a proper amount of clear water to the pot, and add boneless chicken legs, a little salt, ginger slices, onion segments, 1 star anise, fragrant leaves and gardenia. After the fire boils, skim off the floating powder and turn to low heat for cooking.
2. Prepare the juice, add 3 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, 2 tablespoons of minced garlic, 1 tablespoon of Chili oil, 1 tablespoon of white sesame seeds and a little millet pepper to the bowl, and stir well for later use.
3. Take a large bowl, pour a proper amount of cold water, put the chicken legs into cold water immediately after cooking, and soak for 5 minutes. After cooling, cut the chicken leg into finger-wide strips, or cut into pieces if you like, and put it neatly on the plate after cutting.
4. Pour the prepared juice evenly on the chicken, and finally sprinkle with a little millet pepper and coriander.
Fourth, cumin mutton.
Ingredients: leg of lamb.
1. Cut the hind leg of the sheep into pieces and put it in a bowl. Add one spoonful of dry starch, one egg white, two spoonfuls of cooking wine and two spoonfuls of soy sauce, and marinate with appropriate amount of salt for 5 minutes to taste.
2. Put enough oil into the pot, heat it to 80% heat, fry the mutton for 2 minutes until it becomes completely discolored, take it out after the edge is browned, drain the fried mutton, let it cool slightly, and prepare for frying.
3. Put a little oil in the pot. Stir-fry the scallion until soft, then add cumin and stir-fry.
4. Turn on the fire, put the fried mutton into the pot and stir fry quickly, add white sesame seeds, Chili powder and half a spoonful of sugar, stir fry for one minute, then take it out of the pot and put it on the plate.
Five, pineapple fried ribs
Ingredients: pineapple, ribs.
1. Soak the ribs in cold water for 20 minutes, rinse off the blood on the ribs, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, appropriate amount of onion, ginger slices, salt and chicken essence, pour in 1 tablespoon of oil, and marinate/kloc-0.
2. Add 2 spoonfuls of dry starch to the marinated spareribs, so that the spareribs are evenly coated with a layer of starch for later use.
3. Heat a proper amount of oil in the pot, turn to low heat, stir-fry the ribs in the pot for about 5 minutes, basically stir-fry the ribs, and pour 1 spoonful of balsamic vinegar along the pot to increase the acidity of the dish, and turn to high heat to collect juice.
4. Pour the cut pineapple pieces into the pot and stir fry a few times. Cover the pot and stew for 2 minutes. Finally, sprinkle some sesame seeds and medlar to decorate the pot.
Six, boiled prawns
Required ingredients: fresh shrimp.
1, go to the shrimp line, and pick the third joint on the shrimp back with a toothpick, and you can easily pick it out.
2. Put some onion slices, ginger slices, 1 tablespoon salt in the pot, add some shallow water, and cook for 2 minutes on medium heat to let the fragrance of onion and ginger come out, leaving a little water. Pour the shrimp into the pot, turn it over a few times, and let the onion Jiang Shui wrap the shrimp.
3. Cover the pot, simmer for about 2 minutes on low heat, turn the shrimp over and continue to "cook" for 2 minutes, and the shrimp will turn red as a whole.
4, eat shrimp dip, ginger mince, add some soy sauce, point peanut oil, simple and delicious shrimp dip is ready. It would be better if there is Alpinia officinarum, which tastes better.
Seven, steamed bass
Ingredients required: fresh perch.
1. Clean the fresh perch, cut it with a knife at the back, stand the perch in half, change the knife on the fish and cut it three times at the same time.
2. Put shredded ginger and shredded onion on the bottom of the dish, spread the fish flat on it, evenly sprinkle with cooking wine and salt, and brush with a layer of oil.
3. After boiling water in a large steamer, put the perch in the steamer for 7 minutes, immediately turn off the fire and stew for 2 minutes, and remove the soup and shredded onion and ginger.
4. Pour the steamed fish soy sauce, then add shredded ginger and onion, cook a spoonful of corn oil or salad oil, pour it evenly on the fish, and garnish with some coriander and the like.
Eight, stir-fried mushrooms with vegetables
Required ingredients: 6 shiitake mushrooms, 8 edible mushrooms, Pleurotus eryngii 1 piece, and appropriate amount of green vegetables.
1. Wash and cut mushrooms, cut vegetables in half, cut mushrooms in half, cut Pleurotus eryngii into hob blocks, peel garlic and cut into powder, cut onions into sections for later use, and slice millet pepper with oblique knife.
2. Add a proper amount of water, a small amount of oil and salt to the boiling pot. After boiling, put the vegetables in the pot and blanch for 20 seconds, then take them out and drain them. Add the right amount of oil to the wok. When the oil is hot, add vegetables, salt and water starch, stir-fry for 10 second, and plate.
3. Add the right amount of oil to the wok. When the oil is hot, add minced garlic and onion. After frying, add Pleurotus eryngii, Pleurotus ostreatus and Lentinus edodes, stir-fry for about 5 minutes, and slowly stir-fry the water to stimulate the fragrance.
4. Add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, half a spoonful of sugar, soy sauce, starch, salt and chicken essence to the bowl, pour into the pot and stir well, then turn off the heat.
Nine, braised pork
Ingredients: pork belly.
1. Heat the pot, and roast the pig belly towards the bottom of the pot for 2 minutes. When it turns brown, take it out, wash it and cut it into thick slices. Boil water in a pot, add 2 spoonfuls of cooking wine, some ginger slices and cold water, put the pork belly slices in, boil for 2 minutes, and then remove the water.
2. Put the pork belly into the pot, fry it slowly on low fire, and fry the excess oil in the meat.
3. Add a little oil to the pot, add more than a dozen crystal sugar to stir-fry the brown-red color, pour the pork belly into the pot and stir-fry, and add ginger slices, onion segments, dried peppers, 2 fragrant leaves, cinnamon 1 segment, Amomum tsao 1 and star anise to stir-fry the fragrance.
4. Add water to pork belly, add 4 tablespoons of soy sauce, 65,438+0 tablespoons of cooking wine, and appropriate amount of salt. After the fire boils, pour all the ingredients and soup in the pot into the pressure cooker, and suppress the fire for 15 minutes. After opening the pressure cooker, continue heating and collect about half a bowl of soup.
10, chicken soup and corn soup
Ingredients: 1 big bowl of chicken soup, fresh corn kernels, 1 eggs.
1. Beat the eggs into a bowl and break them up clockwise with chopsticks. Soak Lycium barbarum in clear water, add proper amount of starch and clear water into the bowl, and stir evenly to form water starch for later use.
2. Pour 1 large bowl of chicken soup into the pot, add peeled corn kernels after boiling, and cook for about 5 minutes on low heat.
3. Water starch needs to be stirred before pouring into the pot to avoid starch precipitation. Pour water starch into the pot several times, stirring with a spoon while pouring until the soup in the pot is sticky.
4. Pour the broken eggs into the pot along the edge of the pot. Do not stir at this time. Wait about 30 seconds until the eggs are formed. Add a proper amount of salt and stir well. Add the soaked medlar and serve. A pot of nutritious and delicious chicken soup and corn soup is ready.
In addition to the reunion dinner, there are of course jiaozi and Yuanxiao on the table. Whether it is Yuanxiao or Tangyuan, it is easy to cook and break the skin after a long time, which affects the taste. If it is short, it is easy to be born. How to do it just right? Share 3 ways to make Yuanxiao.
1, when the pot boils, slide it down slowly along the edge of the pot.
2. Tangyuan and Yuanxiao are made of glutinous rice flour. It is sticky when it meets water, and it is easy to stick to the bottom of the pot. Push gently with a shovel after entering the pot to avoid sticking to the pot.
3. Cooking dumplings and Yuanxiao is the same as cooking jiaozi. After cooking, you need to "add some water" before cooking, usually three times, and the dumplings will float and expand. # This is the smell of this year #