How to make several Northeastern home-cooked dishes

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How to make several home-cooked dishes:

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Some home-cooked dishes

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Dahe Forum -Eating in the Central Plains-A few home-cooked dishes

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cooking.com/list.php?type=120 on this website There are dozens of ways to do it, there is no way to copy it, you can only watch it yourself

Chaling Forum-[Discussion] Chaling home cooking methods

/u/1494856974 is relatively beautiful private kitchen cooking. The dishes she cooks are very casual, many of which are her own creations.

I have listed a lot of websites. If you don’t think you can read them, just read the first 10. Those are the websites I usually go to.

/Nutrition·Food Channel_Sina Life_ Sina.com (there are videos here, easier to learn)

cooking.com/ Chinese Cooking Network

/Every Food in China

/ Qiaoshou Food Network

/food/Xinhuanet-Food Channel

/cpdq/index.php?PHPSESSID=36949c303b4f76d3e47d6f6ba044bd1aChina Food God Network-->Recipe Collection

/cindex1-new. asp?tab=&menuid=216[Caiweixuan] Food, recipes, makeup, beauty, clothing (the food forum on this website is also great, there are many useful things, it is worth registering, it is free~~~~)

/program/ttys/01/index.shtmlCCTV-Life Channel-Everyday Food

/f32-2850.htmlVeryCD.com Sharing Internet Community> Food Culture

Braised Sauerkraut

Place the pork belly in a pot under cold water, boil for fifteen minutes (retain the water), remove and cut into thin slices, add the sauerkraut to the pot and cook for another twenty minutes, add the vermicelli and take it out

Easy to use Son, warm up

Sichuan mutton (not shabu-shabu)

Boil the water, add all kinds of vegetables you like to eat, then add the mutton slices when the pot is boiling again,

When the water boils again, remove it from the same soup (add a small amount of salt to the soup), dip it in sesame sauce, fermented bean curd and other condiments to eat

Sweet and sour hairtail fish

Ingredients: 500 grams of hairtail fish, shredded green onion and ginger , 20 grams of garlic slices***, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, 1 teaspoon of Shaoxing wine, 1 teaspoon of sugar, 1 teaspoon of pepper oil, and an appropriate amount of fresh soup.

Preparation:

1. Remove the head, tail and internal organs of the hairtail, wash it, chop it into sections of about 5 cm, and lightly salt it with salt.

2. Heat more oil in the pot, fry the hairtail segments until both sides are golden brown, take it out of the pot, drain the oil and set aside.

3. Leave the base oil in the pot, stir-fry the shredded green onion, ginger and garlic slices, add the fried hairtail, cook in Shaoxing wine, vinegar, soy sauce, add a little soup, add sugar, After the flavor is absorbed, pour in pepper oil and stir-fry evenly.

Notes: You can make your own peppercorn oil. Add oil to a wok and fry the peppercorns over a slow fire. When the aroma comes out, cut off the heat and skim off the peppercorns. The soup can be replaced by chicken powder and water.

Braised prawns in oil

Recipe preparation: Ingredients: Ingredients: 10 prawns. Seasoning: 25 grams of cooking wine, appropriate amount of refined salt, 30 grams of sugar, 5 grams of MSG, 100 grams of peanut oil, 25 grams of sesame oil, 2 grams of aniseed, 75 grams of green onions, 50 grams of ginger slices, and appropriate amount of clear soup. Production process 1. Rinse the shrimp, cut off the shrimp whiskers and legs, make a small cut from the shrimp gun on the head, take out the sand bag, then cut the back of the shrimp and extract the sand glands. 2. Heat up the frying spoon, add peanut oil, heat it up, add aniseed, green onions and ginger slices and stir-fry, add prawns and stir-fry to get shrimp oil, cook in cooking wine, add refined salt, sugar, clear soup and bring to a boil, cover Cover, simmer over low heat until thoroughly roasted, then move the spoon to normal heat. When the sauce is slightly thick, add MSG and pour in sesame oil. Serve.

Green pepper shredded pork

Ingredients: green pepper, meat, Sichuan peppercorns, dried chili pepper, ginger, garlic, green onion

Seasoning: meat tenderizer powder, soy sauce, salt, < /p>

Method:

1. First cut the green pepper and meat into shreds, mix the meat with tender meat powder, soy sauce, salt and a little oil and marinate it for about 10 minutes

2. Heat oil in a pot, add dried chili peppers and fry until they change color. Add 30 peppercorns (you can add more according to taste) and fry until fragrant. Add ginger, garlic and green onions (must be in this order) and pour in the meat. When stir-frying, add a little water to prevent it from sticking to the pan (be sure not to add more than two mouthfuls), stir-fry for about three minutes, and remove.

3. Pour in the oil and heat it up. Add some chopped green onion and fry until fragrant. Add the green pepper and stir-fry for two or three minutes. Add the fried shredded pork and stir-fry for two or three minutes. Dish out. The fragrant green pepper-fried shredded pork is ready.

The first home-cooked eggplant with oil

Ingredients: eggplant, tomato, onion, garlic

Seasoning: oil, salt, sugar, soy sauce, MSG

Side dishes: First, cut the eggplant into strips 6 cm wide, 1 cm high and 1 cm high, cut the tomatoes into small pieces, peel the garlic and cut into slices, and shred the green onions.

Cooking: Heat the oil to 90%, put the onions and part of the garlic into the oil pan, the aroma will explode in about 5 seconds, then add the chopped tomatoes into the pan and stir-fry for about 3 seconds, then add the strong eggplants Pour it into the pot and stir-fry for 5 minutes, then add salt, sugar and a little soy sauce (adding soy sauce can increase the color and taste), add a little water and stir-fry for 3 to 5 minutes. When the eggplant becomes soft, add a little oil and stir-fry for 1 minute. Pour the remaining garlic into the pot and stir-fry for 1 minute. Sprinkle a little MSG and turn off the heat.

Features: moderately sweet and salty, especially the addition of garlic at the end makes the whole dish more flavorful. It tastes better, yes! Delicious (haha~~)

Note: The degree of cookedness of the dish needs to be tasted while cooking. Don’t cook it rigidly according to my time. The cooking time I gave you. Generally speaking, it is the recommended average time, and it is up to you to control the specific time. The amount of seasoning should be added according to everyone's taste. You can add the seasoning and taste it until you are satisfied.

The second home-cooked dish, spicy and sour cabbage

Ingredients : Onion. Dried chili pepper. Some cabbage

Seasoning: Oil. Salt. Vinegar. MSG

Side dishes: (Haha, we are about to start the second dish. Everyone needs to learn carefully. Simple) First peel off the cabbage leaves and stack them together, cut off the roots, and then cut diagonally from the upper left to the lower right. Because the cabbage is thicker, we need to cut the cabbage thinly like this. Some, the leaves can be cut into 1.5 to 2 cm wide strips, dried chili peppers cut into small sections or chopped, green onions shredded

Cooking: Turn on your gas stove to maximum heat, then pour in 4~5 tablespoons of oil (a spoon usually used when eating and drinking soup). Heat the oil to 90% heat. Add the dried chili peppers and shredded green onions to the pot and sauté for 5 seconds. Pour the cabbage into the pot and stir-fry for about 5 minutes. , add salt and vinegar and continue to stir-fry for about 5 minutes, sprinkle in MSG and it is ready to serve. (To judge whether it can be cooked, you can refer to the color and shrinkage of the fried hot and sour cabbage in the picture on the right.)

Features: Hot and sour appetizer, increase appetite.

The third home-cooked dish, spicy and sour potato shreds

Ingredients: 1 tael of green onion, half and two grams of dried chili, and half of Sichuan peppercorns Liang, 1 catty of potatoes (use "liang" and "jin" as units of measurement for everyone to understand easily! Haha~~)

Seasoning: oil, salt, vinegar, MSG

Pairing Dishes: Peel and wash the potatoes as shown in Figure 1, cut them into slices as shown in Figure 2, stack the sliced ??potatoes together and cut into shreds with a sharp knife as shown in Figure 3 (quickly, but be careful not to cut into pieces, we Today we are introducing vegetarian dishes!) Wash the potatoes in a basin with water, because the main component of potatoes is starch, and starch will thicken the vegetable juice during the cooking process, if the juice becomes very thick If so, haha~~ Then it wouldn’t be called hot and sour potato shreds, so our purpose is to wash off the starch in the potatoes. Of course, the starch’s ability to thicken the juice will be discussed in later dishes. Mentioned separately, I won’t say more here. Shred the green onion and cut the dried chili into 0.5 cm pieces.

Cooking: Turn on your gas stove, then put the pot on "full heat" and add about 4 to 5 tablespoons of cooking oil (generally used for soup and meals), wait until the oil heats to 8 Pour the shredded green onions, dried chilies, and peppercorns into the pot and sauté for about 5 seconds. Add the washed shredded potatoes into the pot and stir-fry. After about 5 to 8 minutes, add salt and vinegar and stir-fry. (It is recommended to stir-fry. Sprinkle salt evenly over the entire surface of the dish so that the flavor is evenly distributed on each potato shred.) Stir-fry for about 3 to 5 minutes, add MSG and serve.

Features: The hot and sour taste and the refreshing taste of potatoes are really the greatest enjoyment. Of course, if you don’t like hot and sour food, you can also use soy sauce instead of vinegar, which will give you a different taste!

The fifth home-cooked dish: stir-fried shredded carrots

Ingredients: carrots, green onions

Seasoning: oil, salt, sugar, soy sauce, MSG

Side dishes: Peel the carrots, cut into thin slices and cut into shreds with a sharp knife, and shred the green onions. .

Cooking: Heat the oil to 90% heat, put the green onion into the oil pan, the aroma will explode after about 5 seconds, then add the shredded carrots into the pan and stir-fry for about 5 seconds. minutes, then add salt, sugar and a little soy sauce (adding soy sauce can increase the color and taste), add a little water (about 3 tablespoons of water, the purpose is to produce juice), stir-fry for 3 to 5 minutes, sprinkle a little MSG and turn off the heat.

Features: You’ll know after you taste it. Personally, I think carrots not only taste good but also have high nutritional value. They won’t make you fat after eating them, making them an ideal delicacy for those trying to lose weight!

Mushroom stewed tofu

Ingredients:

50 grams of fresh mushrooms, 4 pieces of southern beans, 10 grams of bamboo shoots, 25 grams of sesame oil, 15 grams of soy sauce, 5 grams of refined salt, 2 grams of MSG, and 4 grams of cooking wine.

Method:

1. Cut the tofu into small pieces, put it into a cold water pot, add cooking wine, cook over high heat until trachoma appears, take out the purified water.

2. Put the wok on the fire, put in the fresh mushrooms and bamboo shoots, add soy sauce, refined salt, stock or water, then add the beans, bring to a boil over high heat, then slowly simmer for about approx. After 20 minutes, add sesame oil and MSG and serve. You can also thicken the sauce before serving.

Taste: delicious and nutritious.

Stir-fried pork with garlic moss

Ingredients:

500 grams of garlic moss, 50 grams of lean pork, appropriate amount of soy sauce, appropriate amount of refined salt, appropriate amount of MSG, a small amount of vinegar, a small amount of peppercorns , a small amount of starch, a small amount of chopped green onion.

Method:

1. Shred the lean pork and cut the garlic into sections.

2. Mix the starch with water.

3. Put a small amount of oil in the pot. When the oil is hot and smoking, add the chopped green onions and stir-fry until the shredded meat turns white. Add a small amount of pepper noodles, soy sauce and vinegar, and then add Add the garlic moss, followed by refined salt (but the garlic moss remains crisp). After frying for three minutes, add the water starch mixed with water, add MSG and take it out.

The following experience is for reference.

Start from simple things and sum up experience while doing it:

Put oil in the pot. The oil needs to be hot before you can put the vegetables in. Bok choy, bean sprouts and the like need to be heated quickly. When frying, add salt when it is almost cooked. Add a little less first, taste it to see if it is salty, and add more if it is not enough. Use good quality soy sauce. I have used Haitian brand for more than 20 years and was introduced by a friend. There are three varieties. Two are enough: Special Gold Label King Light Soy Sauce, used for cold stir-fries, light in color and salty in taste; Special Grade Straw Mushroom Dark Soy Sauce, used for coloring when braised or braised vegetables, put less at first, it will be lighter than your target color, because You also need to add light soy sauce. When braised in braised pork or beef or mutton, it is best not to add salt and mainly add light soy sauce. Buy another bottle of Changyu brand gold medal brandy to use as cooking wine. The quality is very good. It was originally used for Western food. Although The price is more expensive, but the amount used each time is very small. Generally, braise pork in red sauce (it is best to use pork belly). First put oil, heat, add meat, stir-fry over high heat until water is dry, add brandy, add 3/4-3/4 of 500-750 grams of meat. 1 lid (brandy bottle cap), fry until dry, add dark soy sauce-light soy sauce, then add water to cover the meat, bring to a boil over high heat, then change to low heat, keep the water in the pot almost boiling, until you feel it is rotten Until then, drain the water over high heat, add pepper and a little MSG, and that’s it.

Introducing a few simple dishes and pasta for reference:

(1) Cooking:

1. The simplest way to make eggplant:

Cut the eggplant into oblique pieces and fry them in an oil pan until soft. Take out the eggplant, pour out the oil, leave a little, add minced garlic and fry until fragrant. Pour in the eggplant, add Haitian brand light soy sauce, simmer over low heat for 1-2 minutes, add pepper and a little MSG.

Fuel-saving method: Cut the eggplant into diagonal pieces, soak it in water for a few minutes, take out a little to dry, add oil to the pot (the amount is about the same as usual for stir-fry), add minced garlic and fry until fragrant, then pour in the eggplant , stir-fry a few times, add Haitian brand light soy sauce, simmer over low heat for a few more minutes, add pepper and a little MSG.

2. Pork ribs and kelp soup:

Add raw pork ribs and kelp to cold water and bring to a boil over medium heat. When it's about to open, skim the foam off the face. Turn on the heat, change to low heat, and keep it in a state of boiling but not boiling until the ribs are tender, then add salt. When eating, add pepper and a little MSG to the bowl

3. How to make fresh cuttlefish and dried cuttlefish.

Dried cuttlefish: Soak it in cold water until soft. It will take a few hours. You can change the water in the middle. This will make the cuttlefish chewy. No alkali.

Wash the cuttlefish: Peel off the membrane on the cuttlefish, take out the bones and internal organs, and wash them clean.

Recipe for fresh cuttlefish:

Shredded cuttlefish with green pepper:

Cut the cuttlefish into shreds, boil water in a pot with a little more water, and put in the cuttlefish shreds Water, boil the water, remove it and set aside. Don't throw away the water, you can eat it below, it's very fresh.

Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch, add a little oil and mix well.

Put oil in the pot, turn on high heat, add shredded pork, stir-fry until cooked, add shredded green pepper, add shredded cuttlefish, stir-fry, add a little water, add salt, pepper, a little MSG, stir-fry for a few times Just download it.

Dried cuttlefish roasted pork:

-Burned pork belly or straight ribs without salt.

Cut the cuttlefish into mahjong-sized pieces.

Cut the good pork belly into pieces, put oil in the pot, fry the meat (ribs) first, then add the cuttlefish, stir-fry until the water is dry, add cooking wine, add a little Haitian dark soy sauce for color, add Haitian soy sauce Smoke and fry for a few times, add water to cover the fish, cook over low heat (keep the water boiling but not boiling) for 1-2 hours, if you think it is rotten, drain the water over high heat, not too dry, add pepper, a little MSG, and put A little sugar and some chives. Finish.

Note: There is a kind of dried cuttlefish on the market that is very salty (poor quality). You can only soak it more, and do not add dark soy sauce or light soy sauce when cooking.

Four. Potato stew:

1 First fry the thick potato slices in an oil pan (chopsticks can pass through them), and then stew.

2 A little longer.

Tomato and potato soup:

First put the potato slices (quickly, you can cut them thin) in water and boil. Do not add salt. When it's almost cooked, turn to high heat, add tomato slices, and cook until the tomatoes turn red. Don't cook the tomatoes yellow. Add salt, pepper, and a little MSG, and you're ready

5. Cooking shrimps:

First put the shrimps in a bowl and soak them with cooking wine until soft.

1. You can burn winter melon or make winter melon soup.

2. Cut the dried tofu into thin strips and cook together with the dried shrimps.

Six, scallop cooking:

Soak the scallops in a bowl with cooking wine until soft, then steam them over water, or crush them with your hands and set aside.

Scallops and radish:

Cut the best radish into cubes, stir-fry in a pot, add scallops, and simmer over low heat (don’t add salt first, the scallops have a salty taste) ), add pepper and a little MSG.

Scrambled eggs with scallops:

Put the scallops in the beaten egg liquid and stir-fry over high heat until cooked.

Seven, white cut meat:

Pork hind leg meat, cooked as a whole, cut into thin slices, cut perpendicular to the grain of the pork. Seasoning: Haitian soy sauce, pepper, sesame oil. Eat with dip.

Eight. How to make sausage:

Slice it into slices, steam it over water, and steam it till it’s tender.

Also, you can stir-fry the green peppers first, then add the steamed sausages and stir-fry.

Also, when the snow peas are just on the market (tender and refreshing at this time), Stir-fried and steamed sausage slices with snow peas, without adding pepper.

9. Fried chicken wings:

Wash the chicken wings and drain the water. Add salt, pepper and a little MSG. Marinate for about 1 hour. Pour away the marinated water. Dip it in egg white, then dip it in bread crumbs, make sure it is firmly coated, and then fry it in an oil pan. First fry it on a lower fire, then use a higher fire to make the outside golden.

Ten, How to make salted dried fish:

If the fish is large and salty, you can grill it as pork belly or steak without adding salt.

Cut into pieces, put oil in the pot, fry the meat first, then add the fish, stir fry, add cooking wine, add water to cover the fish, and cook over low heat (keep the water boiling but not boiling) 1-2 Hours later, when you think it's rotten, drain the water over high heat. Don't make it too dry. Add pepper, a little MSG, a little sugar, and some chives. Finish.

(2) Noodles

1. The simplest noodles.

Boil water, a little more water,

Put Haitian brand light soy sauce, sesame oil, pepper, monosodium glutamate, minced chives in the bowl,

then boil the water Below, make it a little harder,

Put it in a bowl and mix it. If the water is alkaline, you can add a little good vinegar at this time.

Be sure to remember the sequence, otherwise the taste will be different.

If you add some good diced mustard (you have to cut it yourself, the finished diced mustard is not delicious), sesame paste or peanut butter (dilute with cold water, mix it now).

2. Tomato and egg noodle soup:

First scramble the eggs, add water, add tomato slices, add salt, boil the water until the noodles are cooked, add pepper and MSG.

3. Fried noodles:

Chinese cabbage, shredded pork, shredded mushrooms.

Underneath, a little harder.

Take it out, rinse it with cold water and drain it.

High heat, first fry shredded pork until cooked, add cabbage, change color, add mushrooms, fry for a few times, add noodles and fry for a few times, mix well, change to medium heat, add salt, pepper, a little MSG, change to Turn on low heat, stir-fry with a spatula in one hand, and fluff the noodles with a pair of chopsticks in the other. Mix the noodles and seasonings as evenly as possible, and the cabbage should not turn yellow.

Notes: 1. Add some good vinegar when eating fried noodles.

2 Cut the tenderloin into thin strips, add a little salt and mix well with cornstarch, add a little oil and mix well.

4. First put the dried shrimps (buy good quality) and simmer in the water for a while, then add oil and put the noodles. When it is almost cooked, add the cabbage. When it is cooked, add salt, pepper and a little MSG. , that’s it.

Five, the simplest cold (mixed) noodles.

Boil water, a little more water,

In a shallow stainless steel pot, add sesame oil and set aside.

Put Haitian brand light soy sauce, pepper, MSG, and chopped chives in a bowl.

Then boil water and make it a little harder.

Place it with sesame oil. In the pot, mix well, put it in front of the air conditioner and blow it for 1-2 minutes, stirring while blowing to cool it evenly.

Then, mix it in a bowl. If the water is alkaline, you can add a little good vinegar at this time.

Be sure to remember the sequence, otherwise the taste will be different.

If you add some good diced mustard (you have to cut it yourself, the finished diced mustard is not delicious), sesame paste or peanut butter (dilute with cold water, mix it now).

Six, egg fried rice:

Put the pot on the fire, pour in the oil and heat it, pour in the egg liquid to scramble the eggs, then add rice and chopped green onions, and stir-fry until the rice is hot. Add salt, pepper, a little MSG, and stir-fry again.

Seven, wrap the wontons:

Put the meat filling in the middle of the large wonton wrapper, and use it on the outer wrapper of the filling. Dip your index finger in water and draw a circle, then fold the lower edge of the leather up so that the two semicircles overlap. Use two index fingers to press and sweep along the water mark on it to make it bond, and then fold the two bottom corners of the leather. Glue the bottom of the meat filling (one corner can be dipped in a little water, and the other corner is pressed on top and pinched) so that the wontons stand up.

Large wonton wrappers are generally in the shape of an equilateral trapezoid, with the short side facing itself.

To make a small wonton wrapper, hold the wrapper with your left hand, take a chopstick or a wide ice cream stick with your right hand and dip some meat filling into it, scrape it into the middle of the wrapper, and then pinch it tightly.

8. Curry beef powder (soup)

The curry needs to be fried in oil. The oil temperature should not be too high, otherwise it will become mushy.

Cook large pieces of beef in water (rotten), slice it and put it on a plate; add salt, oil curry, chopped green onion, pepper, a small amount of MSG to the beef soup, and add the prepared powder (a little harder) , add sliced ??beef. This is beef curry. Without the powder, it’s just beef curry soup.

9. The simplest way to make braised beef (powder):

Cut the beef into pieces, heat the oil in a pot, stir-fry the meat to dry out the water, and add a little more Cook wine, fry until dry, then add a little Haitian soy sauce to color, add Haitian soy sauce, no salt, stir-fry, add water to submerge the meat, bring to a boil, then use a casserole or iron pot over a very small fire (keep the water boiling) (non-boiling state), burn for 1-2 hours, if you think it is rotten, drain the water over high heat, not too dry, add pepper and a little MSG.

Boil water, a little more water,

Put Haitian brand light soy sauce, sesame oil, pepper, MSG, minced chives in a bowl, add boiling water,

Then boil the water and add the powder, a little harder,

Put it in a bowl and add the braised beef. That’s it.