Beer Sauce Chicken Wings

Ingredients: 10 chicken wings 1 green onion 1 piece of ginger 1 piece of beer 1 can of dried chili 3 star anise 3 Sichuan peppercorns 20 bay leaves 3 pieces of light soy sauce 3 tablespoons (45ml) 1 tablespoon dark soy sauce (15ml) 1 teaspoon sugar (5g) sesame seeds as desired

Method:

1) Pour water into the pot and bring to a boil, then add and wash After the water boils again, skim off the foam with a spoon, continue cooking for 2 minutes, then remove and drain; 2) Cut the green onions into 5 cm long sections. Peel the ginger and cut into large pieces. Put the star anise, peppercorns and bay leaves into the seasoning bag or seasoning box (if not, you can also put it directly into the pot in step 3); 3) Pour oil into the pot and wait until the oil is 70% hot and starts to smoke a little When the time is right, add the chicken wings, keep on medium heat and fry on both sides until brown, then add the beer, green onion segments, ginger slices and ingredients. Add light soy sauce and dark soy sauce, cover and cook for 10 minutes; 4) After opening the lid, add sugar, turn to high heat, and drain the soup. After serving, sprinkle with some white sesame seeds.

Lotus root cavity bone soup (three raw materials, one pot of beautiful soup)

Ingredients: 2 lotus roots (about 500 grams), 500 grams of cavity bone, 6 slices of ginger, 2000ml of water

Seasoning: 2 teaspoons salt (10 grams)

Method:

1) Chop the cavity bones into pieces and wash them. Peel lotus root and cut into pieces. Wash and slice ginger. 2) Pour water into the pot, heat it over high heat until it boils, add the bone and blanch it for 3 minutes, take it out and rinse away the foam on the surface with water. 3) Put the bone in the soup pot, add enough water at one time, cover with a lid and heat over high heat until it almost boils, then open the lid and skim off the foam with a spoon. Add the ginger slices, cover and simmer over medium-low heat for 30 minutes. 4) Add the lotus root cubes, cover the lid and continue to simmer over medium-low heat for 1 and a half hours. Just add salt before eating.

Fish-flavored shredded pork

Ingredients: 300 grams of pork tenderloin, 10 bamboo shoots of black fungus, 200 grams of minced green onion, 1 tablespoon (15 grams), 1 tablespoon of minced ginger (15 grams), 1 tablespoon of minced garlic (15g) 4 tablespoons chopped pepper (60g)

Seasoning: 1 tablespoon soy sauce (15ml) 2 tablespoons vinegar (30ml) 1 teaspoon cooking wine (5ml) 1 tablespoon sugar (15ml) 1/2 teaspoon salt (3g) 1/2 teaspoon of sesame oil (3ml) 3 tablespoons of water (45ml) 4 tablespoons of water starch (60ml, used in 2 times)

Method:

1) Put the pig Shred the tenderloin. Soak the black fungus in warm water at 40 degrees Celsius, wash and cut into shreds. Shred the bamboo shoots. Finely mince onion, ginger and garlic. 2) Put the shredded pork into a bowl, add water starch, mix well and marinate for 5 minutes. Put the minced green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, stir well and set aside. 3) Heat the pan and pour in oil. When the oil is 70% hot, add the shredded meat and stir-fry until the shredded meat changes color and becomes dehydrated. Use a spatula to shovel it to one side of the pan, add minced garlic, ginger and chopped pepper, and stir-fry. Once fragrant, mix with shredded pork. 4) Pour in shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry from bottom to top for 20 seconds, wait until the soup is slightly thick, and take it out of the pot.

Fish-flavored eggplant stew

Ingredients:

200g of two eggplants with meat filling, 1 teaspoon of cooking wine (5ml)

Onion, ginger and chili sauce Chopped pepper, sweet noodle sauce, vinegar, white sugar, salt and chicken essence (a little each)

Method:

1) Wash the eggplant and cut it into strips, soak it in salt water and drain it. Add the cooking wine to the meat filling, stir and set aside. 2) Pour oil into the pot, when it is 60% hot, add eggplant strips, fry for one minute, remove and set aside. 3) Leave a little oil in the pot, heat it up, add the meat filling and stir-fry until it is tender, then shovel it to one side with a spatula. Pour in the minced onion and ginger, stir-fry until fragrant, then add the chili sauce. 4) Add eggplant, chopped pepper, sweet noodle sauce, vinegar, white sugar and salt in sequence, add a little water or chicken stock, cover and simmer for 2 minutes, and adjust a little chicken essence.

Fish head tofu soup

Ingredients: 1 fish head (about 500 grams) 1 box of soft tofu 8 mushrooms 8 green onions 3 sections of ginger 3 slices 1 teaspoon salt (5 grams)

Method:

1) Wash the fish head, split it in the middle, and use paper towels to dry the water on the surface of the fish head. Cut the soft tofu into 1cm thick chunks. Soak the mushrooms in warm water for 5 minutes, remove the stems and wash them. 2) Pour oil into the frying pan. When it is 70% hot, add the fish head and fry over medium heat until browned on both sides (about 3 minutes per side). Place the fish head on one side of the pot, sauté the green onions and ginger slices in the oil in the pot, then pour enough boiling water to cover the fish head. 3) Add the mushrooms, cover, and simmer over high heat for 50 minutes. 4) Add salt, add tofu and continue cooking for 3 minutes.

Oil-fried shrimp

Ingredients:

500g shrimp, 2 green onions, 1 ginger, 1 small piece of garlic, 3 cloves, 1 red pepper

1 tablespoon of cooking wine (15ml) 2 tablespoons of light soy sauce (30ml) 1 tablespoon of sugar (15g) 2 tablespoons of vinegar (30ml)

Method:

1) Cut off the shrimp whiskers and wash them Clean, drain and set aside. Wash the green onions and cut into 3cm long sections. Peel, wash and chop the garlic. Wash the ginger and cut into shreds. Remove the stems of the red pepper, wash and cut into small slices. 2) Pour oil into the pot and heat it to 70% hot. Add in green onions, minced garlic, shredded ginger and red pepper flakes and saute until fragrant.

Add the shrimp and stir-fry twice, add cooking wine, light soy sauce, vinegar and sugar, stir-fry until the shrimp turns red, continue to stir-fry for another half minute.

Sichuan home-cooked dish with pesto and carrots costing 2 yuan

Ingredients: 2 carrots, green garlic (also called garlic sprouts), 4 stalks of garlic, about 10 cloves

Seasoning: 1/2 tsp salt (3g) 1/4 tsp pepper (1g) 1/2 tsp Sichuan peppercorn powder (1g) 1/2 tsp soy sauce (3ml) 1/4 tsp MSG (1g)

Method:

1) Peel the carrots and cut them into diamond-shaped slices. Wash the green garlic and cut it into small sections. Peel the garlic and chop it with a knife. Do not use a garlic press, otherwise it will be easy to burn when frying. The taste of the pot is not as good as using minced garlic. 2) Heat the pan and pour in oil. When the oil is 50% hot, add minced garlic and fry until fragrant. When the minced garlic turns golden brown, add carrot slices and stir-fry until the carrot slices become soft. Add salt. , pepper, Sichuan pepper powder, soy sauce and MSG, stir-fry evenly. 3) Pour in the green garlic segments, stir-fry for about 15 seconds and serve.

Fragrant, soft and glutinous braised pork is another new way to make braised pork

Ingredients: 500 grams of pork belly, 1 stick of cinnamon, 1 star anise (also called aniseed), 3 pieces of ginger, 5 slices 6 red dates (optional)

Seasoning: 2 tablespoons dark soy sauce (30ml), 1 teaspoon salt (5g), 3 teaspoons sugar (15g)

Method:

1) Cut the pork belly into 2 cm pieces, peel and slice the ginger. Pour oil into the pot. When the oil is cool, add cinnamon and star anise and stir-fry over low heat until fragrant. Then increase to high heat. Add pork belly and stir-fry until the color changes. Continue to stir-fry for 2 minutes until oil comes out. 2) Pour in dark soy sauce, sugar and salt, stir-fry all the seasonings evenly, and continue to stir-fry for 5 minutes to add color and flavor. Then pour in boiling water (must be boiling water), the amount of water should cover the meat noodles, and skim off the foam after boiling. 3) Add red dates and ginger slices, cover with lid, turn to low heat and simmer for 40 minutes. During this period, pay attention to the amount of water in the pot. If it is not enough, add a little boiling water. After 40 minutes, open the lid and turn to high heat to reduce the soup, so that there will be a layer of thick and rich soup wrapped around each piece of braised pork

Fried Hairtail

Ingredients: Hairtail ( 300g), 2 tablespoons of strong white wine (30ml), 10 peppercorns, 2 tablespoons of salt (6g); Method:

1. Tilt the knife slightly, scrape off the fish scales, and rinse; 2. Cut the fish body Slightly tilt and cut into diamond-shaped segments, add salt, pepper, white wine, and mix well; 3. Cover with plastic wrap and marinate in the refrigerator for 1 hour, stirring twice in the middle; 4. Add a little oil to the pan and heat Heat to 50% hot, use kitchen paper towels to dry the hairtail, wrap it in a layer of dry starch, shake off the excess starch, and put it into the oil pan; 5. Fry the hairtail until it becomes fragrant and the bottom turns yellow, Flip gently and fry the other side; 6. Fry until both sides turn brown.

Wuhan glutinous rice cake fish

Marining ingredients: 1 grass carp (about 2 pounds) 2 tablespoons of Sichuan peppercorns (30 grams) 1 teaspoon of salt (5 grams) 10 dried red peppers 2 minced ginger tablespoon (30g) 2 tablespoons minced garlic (30g) a small handful of shredded green onions 1 tablespoon cooking wine (15ml)

Sauteing ingredients: 1 tablespoon soy sauce (15ml) 1 tablespoon vinegar (15ml) 1 teaspoon sugar (5g)

Method: 1) Remove the scales and internal organs of grass carp and clean them. Cut off the head, then cut the fish body into uniform pieces of about 6 cm and put it in a large bowl. 2) Add shredded green onion, minced ginger and minced garlic. Use scissors to cut the dried chilies into sections, then add the peppercorns, cooking wine and salt, and mix evenly with your hands (be careful not to let the fish bones pierce your hands). 3) Put the caught and mixed fish together with the seasonings into a sealed bag, seal it, and put it in the freezer of the refrigerator to marinate for 7 days. After 7 days~~~~~~~ 4) After 7 days, take out the marinated fish pieces and defrost them (if the temperature is low, they can be defrosted in the sun, if the temperature is high, defrost them daily). When the fish is thawed until it is semi-dry, peel off the seasonings from the fish and put it into a small bowl and set aside. 5) Put a little oil in the pot, and when it is 70% hot, add the fish pieces and knead the fish. (Kang is a Wuhan term. I think when translated into Mandarin, it should be close to the meaning of frying). When the fish is golden on both sides, take it out. 6) Pour the marinated fish ingredients into the pot, add soy sauce, sugar, and a little cold water. After simmering over high heat for 20 seconds, return the fish to the pot, cover the pot and cook for 2 minutes. Open the lid and reduce the juice over high heat. Add a few drops of vinegar before removing from the pot to enhance and maintain the freshness of the fish pieces. After serving, sprinkle some sesame seeds.

Sweet and sour yellow croaker

Ingredients: 1 carrot, half a pea, 50 grams of chives, 1 piece of ginger, 4 cloves of garlic, 2 tablespoons of cooking wine (30ml), 2 teaspoons of salt (10g ) 2 tablespoons dry starch (30g) 4 tablespoons tomato paste (60ml) 100ml water 2 tablespoons sugar (30ml) 2 tablespoons water starch (30ml) 1 tablespoon white vinegar (15ml)

Method:

1) Remove the scales, fins and internal organs of the yellow croaker, wash and cut several times on both sides of the fish body, marinate with 1 teaspoon of salt and cooking wine for 30 minutes. 2) Wash the peas, peel and dice the carrots, chop the chives, ginger and garlic and set aside. 3) Coat both sides of the marinated fish with dry starch, pour a wide amount of oil into the pot, when the oil is 80% hot, put it in the pot, fry until golden brown on both sides, take out and drain the oil and put it on a plate.

4) Pour a little oil into the pan, mince the onion, ginger and garlic until fragrant, add diced carrots and peas and stir-fry for 2 minutes, add tomato paste, another 1 teaspoon of salt, sugar and water, pour in white vinegar and bring to a boil. Add water starch to thicken the sauce. 5) Pour the fried sweet and sour sauce over the fish.

Hot and sour potato shreds

Ingredients: 2 potatoes, 1 pepper, a little dried red pepper, 8 chopped green onions, a little vinegar, 3 tablespoons

1 tablespoon soy sauce ( Or leave it out) 2 tablespoons of sugar 1/2 teaspoon of salt

In order to enhance the flavor, you can also optionally add chicken essence and a little sesame oil.

Method: 1) Wash the potatoes, cut a knife at the bottom first, trim them flat, place them flat on the cutting board, cut them into slices first, and then shred them. Prepare a basin of water, add a little vinegar, soak the shredded potatoes for a while, then rinse with water and drain. 2) Heat oil in a pot and add Sichuan peppercorns. When you smell the fragrance of Sichuan peppercorns (do not fry the Sichuan peppercorns until they become charred), turn off the heat and remove the Sichuan peppercorns. 3) Turn on the heat again. When the oil temperature reaches 70%, add dry red chili peppers. When you smell the spiciness, add chopped green onions and saute until fragrant. Add shredded potatoes and stir-fry for 2 minutes. Then add vinegar, soy sauce, sugar and salt in turn and stir-fry over high heat for 1 minute. Add green pepper shreds and continue to stir-fry for about 1 minute.

Vegetarian fried oyster mushrooms

Ingredients: 750 grams of oyster mushrooms, 1 cucumber, 1 teaspoon each of onion, ginger, and minced garlic (5 grams × 3 = 15 grams) 6 dried red peppers 1 teaspoon 5 grams of salt (for soaking oyster mushrooms) 1/2 teaspoon 3 grams of salt (for stir-frying) 1 teaspoon sugar (5 grams) 1 tablespoon soy sauce (15ml) 1/2 teaspoon sesame oil (3ml)

1) Open the oyster mushrooms, soak them in light salt water for 20 minutes, and wash them piece by piece. 2) Pour water into the pot, heat it over high heat until it boils, add the oyster mushroom slices, cook until white powder appears in the pot, continue to cook for 2 minutes, remove, rinse with cold water and drain. 3) Brush the cucumber and cut into diamond-shaped slices (see picture). Cut the mushrooms into strips with your hands and squeeze out the water. Finely chop onions, ginger and garlic and set aside. Wipe the dried red peppers clean with paper towels, do not wash them. 4) Pour oil into the wok, heat it to 50% over high heat, add onion, ginger, garlic and dried red pepper, stir-fry until fragrant, add oyster mushroom strips and stir-fry for 1 minute, add soy sauce, salt and sugar. Stir-fry for 2 minutes, add cucumber slices, continue to stir-fry for 20 seconds, and drizzle in a little sesame oil before serving.

Private stir-fried cabbage

Ingredients: half cabbage, 2 tomatoes, 5 dried tofu slices, 5 slices of ham, 1 slice of green onion, 1 teaspoon each of minced ginger (5 grams)

Seasoning: 1 tablespoon soy sauce (15ml) 1/2 teaspoon allspice (3g) salt 1/2 teaspoon (3g) sugar 1/2 teaspoon (3g)

Method:

1) Pick the cabbage into slices, wash and drain, and tear into small pieces by hand. Wash tomatoes and cut into pieces. Slice ham. Cut the dried tofu into cubes. Finely chop ginger and green onion. 2) Add oil to the pot. When the oil is 70% hot, add the chopped green onions and ginger and saute until fragrant. Add the dried tofu. Do not stir with a shovel. After about half a minute, when you hear the "sizzling" sound from the dried tofu, flip it with a shovel and fry the other side. In this way, the dried tofu will be more fragrant and less likely to fall apart. 3) After the tofu is dry-fried and puffy, add soy sauce and five-spice powder, then add cabbage, stir-fry until slightly soft, then add salt and sugar. Pour in the tomatoes and ham slices, sauté until the tomatoes are slightly soupy and then turn off the heat. If there is too much water in the soup, you can add a little water starch.

Sashimi porridge

Ingredients: 100g rice, 100g fresh grass carp, 3 dried mushrooms, 50g celery, 1/2 tablespoon shredded ginger (3g)

Salt 1 teaspoon (5g) 1 teaspoon sesame oil (5ml)

Method:

1) Soak the dried mushrooms in warm water until soft, wash, remove the stems and cut into thin strips. Remove leaves from celery, wash and chop finely. Slice grass carp into thin slices. Peel and wash the ginger and cut into strips. 2) Wash the rice. Add 1500ml of water to the pot, bring to a boil over high heat, then pour in the rice, and after boiling, simmer over low heat for 45 minutes. Then turn to high heat, add fish fillets, shredded mushrooms and shredded ginger and boil for 4 minutes, then turn off the heat. 3) Add chopped celery, salt and sesame oil to taste.

Foolish version of Xinjiang hand-picked rice

Ingredients: 500 grams of lamb chops, 2 carrots, half an onion, half a hawthorn, 10 slices of ginger, 3 slices of Sichuan peppercorns, 15 pieces of rice, 1 bowl

Seasoning: 1 teaspoon cumin powder (5g), 1 teaspoon salt (5g), 1 tablespoon soy sauce (15ml)

Method:

1) Wash the rice and soak it in water for 30 seconds minute. Peel the carrots and cut into 1cm cubes. Also cut the onion into dices of the same size. 2) Pour water into the pot, add lamb chops and ginger slices, bring to a boil over high heat and skim off the scum (be sure to skim it off, because you will need to use this soup later), then continue to cook for 2 minutes, remove and drain the water. 3) Heat the wok and pour in the oil. When the oil is 70% hot, add half of the diced onions and saute until fragrant (leave the other half for a while), add the lamb chops and fry for 2 minutes until the surface turns golden. Yellow, add the soup used to cook the lamb chops just enough to cover the lamb chops. Add soy sauce and salt, add the ingredients package (cumin powder + pepper + hawthorn slices), cover and cook over medium-low heat for 20 minutes. 4) Open the lid, take out the packet, add the diced carrots and the remaining diced onions into the pot and cook for 1 minute, then pour the soup into the rice cooker as well. Do not use too much soup, as long as all the ingredients are just covered. .

Drain the soaked rice and spread it evenly on the lamb chops (the soup will not exceed the rice at this time, if there is more, use a spoon to scoop out some). Put the lid on the rice cooker and press the cooking button. When it pops up automatically, it's ready. Open the lid and use a spoon to stir the rice from the bottom up for a few times.

Steamed carp

Ingredients: 1 steamed carp, 2 tablespoons of soy sauce (30ml), 1/2 teaspoon of salt (3g), 1 teaspoon of cooking wine (5ml), 3 shiitake mushrooms 50 grams of winter bamboo shoots, 3 green onions, 10 grams of ginger

Method:

1) Remove the scales and internal organs of the carp. After washing, tilt the knife at a 45 degree angle and make several cuts on the fish. About 2cm deep and 5cm apart between each cut. 2) Sprinkle salt and cooking wine on the raw side of the fish, spread it with your hands, and marinate for 10 minutes. Soak the mushrooms until soft and slice into slices. Wash the winter bamboo shoots and cut into thin slices and set aside. Cut green onion into sections and slice ginger. 3) Spread the green onions on the plate, put the fish on it, put half of the sliced ??mushrooms, bamboo shoots, and ginger in the incision of the fish body, and fill the other half in the belly of the fish. 4) Pour the steamed fish with soy sauce, then cut some green onion and shredded ginger and sprinkle it on the surface of the fish body. 5) Add water to the steamer, add the fish, cover and steam over high heat until steaming, then continue steaming for 8 minutes. 6) Take it out and sprinkle with red pepper shreds.

Olive vegetable, minced pepper, green beans

Ingredients: French beans stuffed with meat, olive vegetable, chopped pepper, minced onion, minced garlic, cooking wine, soy sauce, salt, sugar, chicken essence

Method:

1) Pour a little cooking wine into the meat filling, stir and set aside. 2) Remove the gluten from the green beans, wash and cut into small pieces. 3) Pour oil into the pan, heat over high heat until 7 minutes hot, add green beans, stir-fry until cooked, take out and set aside. 4) Pour oil into the pot, stir-fry the minced onion and garlic until they become fragrant, add the meat filling, and stir-fry until they are cooked. 5) Pour the reserved green beans back into the pot, add olive greens, chopped peppers, soy sauce, salt, and sugar in order, stir-fry for 2 minutes, and add a little chicken essence before serving.

Bacon Braised Tofu

Ingredients: 1 piece of bacon, 1 box of northern tofu, 2 chives, 2 tablespoons of oyster sauce (30ml), 1 teaspoon of sugar (5g), 1/4 teaspoon of salt (1 g) white pepper 1/2 tsp (3g) 2 tbsp water starch (30ml)

Method:

1) Put the bacon in a cold water pot and cook over high heat for 10 minutes , remove and cool slightly, slice into pieces and set aside. Cut the tofu into 2cm pieces, place in a frying pan and fry on both sides over medium heat until golden brown. Wash the green onions and cut into sections. 2) Pour a little oil into the frying pan, heat it to 70% heat, add chives and saute until fragrant, then add bacon, tofu, oyster sauce, sugar, salt and pepper, stir-fry evenly, then pour in water (Just cover half of the ingredients) Cover the pot, simmer over medium heat for 5 minutes, take off the lid, pour in the water and starch and mix well.