One: Vegetarian fried auricularia auricula
1. Wash auricularia and cut into small strips, shred cucumber, shred onion and mince garlic for later use;
2. Then stir fry, add some oil to the pot, throw some minced garlic, stir fry and pour in fungus, add salt after stir fry, season with chicken essence, and finally pour in shredded cucumber, stir fry shredded onion a few times, and you can go out of the pot. If I add my favorite pepper, it will taste better!
Two: Niu Gu kelp tofu soup
Ingredients: beef bone, kelp, tofu, onion salt.
Practice: wash the beef bones, put them in a pot, put them in cold water, boil them, skim off the floating foam, put them in onion segments, cook for 4 hours, let them cool, and then move them into the refrigerator for 1 hour, so that the oil in the soup will solidify, so that the oil in the soup can be easily skimmed off; Continue to boil with high fire, pour in the washed kelp and cook for 1 hour, then add the tender tofu and cook for 10 minute, and finally add salt to taste.
Three: Steamed potatoes with salted fish
Ingredients: 500 grams of potatoes, 65438 strips of salted fish+000 grams of shallots, ginger slices.
Exercise:
1. Peel potatoes and cut into 0.5cm thick slices, cut salted fish into small pieces, mince onion and slice ginger for later use;
2. Put the cut potato chips into the bottom of the bowl, spread salted fish on the potato chips, put ginger slices, pour some oil on them, and steam on the pot for about 20 minutes;
3. Steam the potatoes, take them out, mix them with salted fish with chopsticks, put them on a plate with soup and sprinkle with chopped green onion.
Four: fried chicken legs with colored peppers
Ingredients: boneless chicken leg, diced, salted, soy sauce, chicken essence, Jiang Mo, starch 10 minute; Cut the colored pepper into pieces; Slice garlic.
Practice: Heat the oil in the pot, stir-fry the chicken leg meat, leave the bottom oil, add garlic slices, stir-fry the colored pepper, add salt to taste, and then pour in the fried chicken leg meat and stir well.
Five: beans and chicken legs
Ingredients: wash the beans and remove the tendons, and cut the red peppers into diamonds; Cut the boneless chicken leg into strips and add a little salt, soy sauce and starch evenly;
Practice: add oil to the hot pot, smooth the chicken leg and put it out for use; Leave a little base oil in the pot, add a little water, bring to a boil, pour in the red pepper of the beans, stir-fry until the beans change color and season with salt, stew for a while, then pour in the tender chicken leg meat, stir-fry evenly, and serve.
Six: Chili celery
Ingredients: wash celery, tear off old tendons, then cut diagonally, keep garlic and pepper; In fact, this dish is quite suitable for summer, appetizing.
Practice: Next stir fry, add oil to stir fry minced garlic, add pepper, and then cut celery. Stir-fry until celery changes color, quickly add salt and season with chicken essence.
Seven: lose weight.
Raw materials: 500g potato, kelp 150g, onion, garlic, salt, rice vinegar, soy sauce and chili oil.
Practice: Peel and shred potatoes, blanch with hot water, and remove cold water. Drain.
Kelp is also cooked, taken out, refrigerated and drained.
Shred onion, peel garlic and press it into mud.
Mix the above raw materials evenly and you're done!
Eight: spicy ribs
The method is very simple, that is, use lobster sauce, pepper, garlic, a little salt, oil, and a little hot sauce, wine, vinegar, sesame oil, marinated ribs, marinate for 15 minutes, and then steam with a little flour in the pot!
Nine: celery bacon
Ingredients: a handful of parsley and half a carrot.
A piece of bacon (can be steamed in advance 15 minutes, so it's easy to cut. )
The roots of celery are removed and the leaves are more preserved; Cut carrots into thin strips, as thick as celery; Bacon slices; Slice garlic.
Practice: add oil to the pot, heat it, pour in garlic slices, stir-fry the bacon together, let the bacon oil out, and finally pour in carrot sticks. Stir-fry, add a little water and stew 1 min; Add celery and stir-fry until celery changes color, add a little salt to taste, bacon will be salty, add less salt, and finally throw celery leaves and stir-fry evenly.
Ten: Luffa vermicelli soup
Ingredients: vermicelli towel gourd, fresh shrimp and Jiang Mo.
Exercise:
1. Soak the vermicelli in advance, peel the loofah and cut into pieces, peel the fresh shrimp and remove the shrimp line for later use;
2. Add a proper amount of water to the pot, add Jiang Mo and cook for one minute, then pour all the vermicelli, loofah and shrimps into the pot to boil, add salt to taste, and finally pour in sesame oil.
Eleven: Spicy fried sweet potato seedlings
Ingredients: sweet potato seedling tender tip, small red pepper, minced garlic, salt, chicken essence and big oil.
Exercise:
1. Wash sweet potato seedlings and leaves, and chop garlic and red pepper.
2. Add oil to the pot, heat the pepper, stir-fry, add minced garlic, and finally pour in sweet potato seedlings, stir-fry, season and take out the pot. The tender leaves of sweet potato seedlings taste good and feel a little soft.
Twelve: Bacon Flammulina velutipes Roll
Ingredients: Flammulina velutipes, bacon, chives, Thai sweet and spicy sauce.
Practice: roll the washed Flammulina velutipes and chives with bacon, fix them with toothpicks and put them on an oiled baking tray; Preheat the oven to 200℃, roll bacon into the oven and bake for 15 minutes, turn it over 1 and twice. After baking, take it out and put it on a plate. Serve with sweet and spicy sauce and dip it in the sauce. Very delicious.
Thirteen: fried rice cakes
Ingredients: rice cake strips, Korean hot sauce.
Onions, mushrooms, salt (cabbage and green peppers are better)
Exercise:
1. onion is cut into small strips, mushrooms are cut into strips, and rice cake strips are reserved;
2. Add oil to the pot, heat it, pour in onions and mushrooms, stir-fry until fragrant, and pour in a bowl of water to boil.
3. After the water in the pot is boiled, put it into the rice cake strip (the soup in the pot should not be over the rice cake strip), stir fry from time to time to avoid sticking to the pot.
4. When the soup is thick, add Korean hot sauce, add salt to taste, and slowly stir until the soup is thick.
Fourteen: Steamed pumpkin lily
Ingredients: Peel a pumpkin.
Practice: Cut one third of the pumpkin in half, remove the pulp, cut two thirds of the large-petal pumpkin into large pieces and keep the shape of the pumpkin, then put it in a large bowl with the mouth facing up, and be sure to keep the pumpkin semicircular; Wash the fresh lily, cut the other third into small pieces, fill two-thirds of the pumpkin with the lily, steam it for 15-20 minutes, buckle it out, and then pour sweet-scented osmanthus sugar or honey.
Fifteen: Undaria pinnatifida bean curd soup
Ingredients: Undaria pinnatifida, tofu, mushrooms, salt, white pepper, broth.
Undaria pinnatifida (not kelp) is soaked, washed and cut into sections for later use; Wash the mushrooms a little and tear small pieces; Dice tofu;
Practice: put a little oil in the pot, heat it, sprinkle some onion and stir-fry, then pour in the broth and boil it;
Put all the ingredients in a pot and cook for 2 minutes on medium heat. Season with salt and sprinkle with a little white pepper.
Sixteen: Steamed Bacon with Douchi
Ingredients: Bacon, Douchi.
Practice: Stir-fry the lobster sauce for a while, add a little Chili powder and stir well, then spread it flat on the plate and sprinkle a little Jiang Mo; After washing the bacon, cut it into pieces and rub it on the lobster sauce. Cover with lobster sauce and steam for 40-60 minutes. It is delicious.
Seventeen: Scallop evergreen
Raw materials: scallop, evergreen
Exercise:
1. After washing scallops, soak them in a little warm water, or steam them in a pot with water for 10 minute.
2. Soak the Evergreen in hot water, then wash it and drain it for later use.
3. Put oil in the pot, heat it, add a little ginger and garlic and stir fry, then add scallops and stir fry, and finally add a little steamed (or soaked) scallops (very salty) water to season and stir fry.
PS: The scallop itself is already very salty, so there is basically no need to add salt.
Eighteen: orange juice, lotus root and watermelon peel
Ingredients: 250g of lotus root and 250g of watermelon peel.
Seasoning: orange juice, salt, sugar.
Exercise:
1. Peel off the green skin outside, remove the red pulp inside and cut into strips.
2. Wash the lotus root, scrape off the skin, cut it into pieces and soak it in a cold water basin.
3. Scald the melon strips and lotus root slices with boiling water respectively, remove and drain.
4. Add proper amount of orange juice, salt and sugar to the melon strips and lotus root slices and mix well. When the color is light yellow, you can put them on a plate.
Features: moderate sweet and sour, crisp and delicious.