Family dinner menu 1. Garlic chicken wings
1, take a bowl and pour in soy sauce, salt, ginger powder, black pepper, fragrant leaves and cooking wine to make bacon;
2. Cut a few small mouths on the back of the chicken wings and marinate them in bacon for one hour;
3, minced garlic;
4. Take the oil pan, put the marinated chicken wings, pour the right amount of sugar, and fry until it is colored;
5. Pour in soy sauce, stir fry evenly, and then pour in minced garlic and stir fry;
6, add the right amount of water, stew. The chicken wings are cooked, add salt to collect the juice.
Second, steamed spareribs with millet
1, millet soaked in water for three hours;
2. Soak the ribs in water for 30 minutes to remove blood;
3. Add sugar 3g, salt 5g, soy sauce 20g, cooking wine10g, oyster sauce10g and Chili sauce15g;
4. Marinate for 2 hours to taste;
5. Add millet to ribs and mix well.
6, potato slices into the bottom of the container;
7. Pour in the millet ribs and steam for about 40 minutes.
Third, braised chicken feet
1, nail chicken feet, blanch them and take them out;
2, stir-fry the sugar color, stir-fry until the chicken feet are slightly yellow;
3. Add onion, ginger and star anise red pepper and stir-fry until fragrant;
4. Soy sauce 1: 1, a bowl of rice wine. Boil;
5, put salt, thirteen incense, boil;
6. Cook on medium and small fire 15 to 20 minutes, and collect the juice. Put some monosodium glutamate in the pan to taste.
Fourth, scrambled beef with slippery eggs.
1. Slice beef, add marinade (soy sauce, ginger juice, wine, sugar, starch, peanut oil) and mix well. After soaking, pick it up for use. After breaking the eggs, add salt and mix well.
2. Put the beef soaked in oil into the egg liquid;
3. Heat the wok to a very hot temperature, add the oil, heat it, add the egg liquid, stir fry over medium heat until the egg is solidified, sprinkle with onion and mix well, then serve.
Verb (short for verb) Pearl Zi Yuan
1. Wash and soak glutinous rice in advance for one night, then take it out and drain it;
2. Add salt to pork stuffing, soy sauce, cooking wine, oil, starch and quail eggs, and stir in one direction. Add onion ginger powder and lotus root starch and mix well;
3, the meat stuffing is smashed into a ball;
4, the meat ball is wrapped in a layer of glutinous rice;
5. Put the pearl Zi Yuan into the pot and steam it in water. After the water is boiled, continue to steam on high fire for about 10 minute.
6. Stir-fried chicken gizzards with chopped peppers
1, wash the chicken gizzards, slice them, add Jiang Mo and red chopped pepper, and marinate them with cooking wine for about 20 minutes;
2. Wash the long green pepper, remove the seeds, and slice the onion, ginger and garlic;
3. Put the oil in the hot pot. After the oil is hot, add pepper, ginger, onion and garlic in turn and stir-fry until fragrant;
4. Add the marinated chicken gizzards and stir-fry until they are broken;
5, add green pepper pieces and stir fry, add a little soy sauce, stir fry until the green pepper is broken, put a little salt and pour a little sesame oil.
Seven, steamed chicken feet with soy sauce
1, chicken feet into the pot, blanched for 3 minutes, drained for use;
2. Heat the oil, add chicken feet, fry until slightly yellow, and then soak in cold water for 10 minute;
3. Take out chicken feet, add salt, pepper, onion, red pepper, minced garlic, lobster sauce, cornmeal, cooking wine, sesame oil, soy sauce, soy sauce and oyster sauce, and fully grasp them;
4. Put the tofu in the bowl, put the chicken feet, pour the remaining juice on the chicken feet, and steam in the pot for 25 minutes.
Eight, Mapo eggplant
1. Wash eggplant, cut into pieces, soak in light salt water 10 minute, chop onion and garlic, and mince ginger;
2. After the oil in the hot pot is hot, add the eggplant and slowly fry until the eggplant is Microsoft.
3. Pour oil into the pot, add minced garlic and Jiang Mo until fragrant, and stir fry with red oil and bean paste;
4. Stir-fry eggplant, add cooking wine, sugar and soy sauce, pour water and stew for a while, add Chili oil and pepper oil, and sprinkle chopped green onion when the soup is dry.
Nine, spicy trotters
1. Wash trotters and slice ginger and garlic;
2. Boil the water in the pot, add the onion and ginger slices, pour a little cooking wine, put the trotters into the water after the water is boiled, skim off the floating foam and take out the trotters;
3, put oil in the pot, add dried Chili, pepper, aniseed, ginger, garlic and stir fry;
4. Add the trotters and stir fry, add soy sauce, vinegar and salt to taste, and add water to the trotters;
5. Turn the fire to a small fire until the trotters are cooked.
Ten, spicy chicken
1. Wash the chicken, cut it into small pieces of 2-75px, add cooking wine and salt, mix well and marinate for 20 minutes;
2. Slice ginger and garlic, and shred dried onions and peppers;
3. Pour 300ml of oil into the pot and heat it. Add chicken pieces and fry until golden brown.
4. Heat oil, stir-fry ginger and garlic slices, add pepper and pepper, stir-fry the fried chicken pieces, sprinkle with chicken white sugar and onion and stir well.
Dinner at home menu choice eleven, saute spicy chicken
1. Wash the chicken, chop it, blanch it in a boiling pot with cooking wine, take it out and drain it;
2. Put oil in a hot pot, and add star anise, cinnamon, fragrant leaves, dried peppers, peppers, onions and ginger slices;
3. Add chicken pieces and stir-fry for 3 minutes, add soy sauce and soy sauce, and stir-fry white sugar to the highest color;
4, add boiling water, do not add chicken pieces, and make you more exciting with your heart! After boiling, add tomato sauce and lemon juice, cover and simmer for 20 minutes. Add green pepper, salt and pepper, and collect the juice over high fire.
Twelve, stir-fry leeks.
Ingredients: a handful of leek, 6 slices of dried incense, one red pepper, proper amount of oil, a little salt and a few drops of soy sauce.
Practice: 1, wash leek, cut into sections, wash dried leek, cut into thin strips, remove seeds from red pepper and shred;
2. Heat the wok with oil, saute the shredded red pepper and stir-fry until fragrant, add a little salt and soy sauce to taste, and add a little water;
3, stir fry until the fragrant dried soup becomes soft and fluffy, add the leeks, turn evenly, and take the pot when the leeks become soft.
Thirteen, Chinese cabbage fried rice noodles
1, the cabbage is washed and shredded, and the vermicelli is soaked soft;
2. Slice pork belly, onion, shredded ginger, sliced garlic and diced red pepper;
3. Heat oil in the pan, stir-fry the meat slices to get oil, then add dried Chili, onion, ginger and garlic to stir-fry, add soy sauce and cooking wine to stir-fry, and then add cabbage;
4. After the water becomes soft, stir-fry the vermicelli and put salt to let the vermicelli fully absorb the fried water;
5. When the taste becomes soft, add red pepper and stir well.
Fourteen, meat foam wax gourd slices
1. Wash wax gourd, peel it, cut it into thin slices about 2mm thick, and chop garlic and onion separately;
2. Add a little minced garlic and salt to minced meat and marinate for 5 minutes;
3. Put the wax gourd slices in the pot and smooth them, spread the marinated minced meat on the wax gourd, put them in a steamer and steam for 8 minutes on medium heat until the wax gourd is cooked;
4. Drop a few drops of sesame oil on the pot and sprinkle with chopped green onion.
Fifteen, pearl lotus root ring
1, soak glutinous rice in water for 2 hours and drain;
2, chopped green onion, ginger;
3. Add raw flour, salt, cooking wine, chopped green onion and Jiang Mo into the meat stuffing and mix well;
4. Knead lotus root into lotus root paste with utensils, and add it into the prepared meat stuffing and mix well;
5. Knead the meat stuffing into balls and roll a layer of rice on the glutinous rice;
6. Put in a steamer and steam in boiling water for 20 minutes;
7. Turn off the fire and sprinkle with chopped green onion.
Sixteen, ants in the tree
1. Soak the vermicelli in cold water and take it out.
2, carrots and green peppers are minced, and ginger and onions are minced;
3, stir-fry a tablespoon of red bean paste, low heat, stir-fry, stir-fry until the shovel is red;
3 add minced meat and stir-fry until it turns white, add a teaspoon of sugar, add carrots and minced ginger and onion;
4. Pour water just to the edge of minced meat and put in vermicelli;
5, boil, the water is almost dry, turn the juice with a shovel, put green pepper, chicken essence, sesame oil, turn off the fire.
Seventeen, mini version of sweet and sour pork ribs
1, blanch the ribs, and rinse with boiling water after controlling the water;
2. After draining, add salt, cooking wine, soy sauce and shredded onion and ginger, mix well and marinate for 5 minutes;
3. Steamed the ribs in a pressure cooker, boiled for 4 minutes and then turned off the heat;
4. Remove the ribs after the pot is cold;
5. Put sugar, vinegar and ketchup into a hot pot and boil it with low fire;
6. When the soup in the oil pan is sticky, stir-fry the ribs until the juice hangs, sprinkle with sesame seeds and turn off the heat.
Eighteen, nutritious breakfast: preserved egg lean meat porridge
1. Dice preserved eggs, add salt and sesame oil to shredded meat, mix well and marinate 10 minute;
2. Wash the rice, add salt and sesame oil 10 minute;
3. Put the shredded pork into a hot oil pan until it changes color and take it out to control the oil;
4. Boil the water, boil the rice, then turn off the heat, add preserved eggs, shredded lean meat, salt, chicken essence and chopped green onion, and cook for about 50 minutes, then add the remaining preserved eggs and chopped green onion and cook for 10 minute.
Nineteen, minced meat eggplant
1. Eggplant is washed and cut into sections about 6 cm long, and then divided into 4 pieces;
2. Pour the right amount of oil into the pot and heat it. Add eggplant, fry over medium heat and remove.
3. Leave the oil in the pot, add the ground meat and stir fry, then add the minced garlic, onion slices and shredded ginger and stir fry;
4. Pour the fried eggplant into the pot, add seasoning and stir well.
Twenty, steamed pork ribs with lobster sauce and ginger juice
1, washed fermented soybean, drained and chopped;
2, peeled ginger, ground into ginger paste, peeled garlic, cut into rice grains;
3. Put the ground ginger and garlic into a bowl, add all seasonings and mix well;
4. Wash the ribs and drain the water;
5. Add 1 tablespoon of raw flour to make you more exciting! Then add the evenly mixed seasoning and stir evenly; 6. Put into the pot, cover the pot and steam over high heat 15 minutes, and steam until it is fully cooked.