Cabbage is a treasure, wrapped in eight kinds of vegetables, so it is called Bao Bao, which means it is beautiful and of high value. Its taste is refreshing and not greasy, and the whole family can eat it, but the taste is a little light.

【 List of ingredients 】 Chinese cabbage, shallots, auricularia, string beans, carrots, starch, ham sausage, mushrooms, lotus roots, dried eggs and salt and pepper powder.

[Production Steps]

1, break the cabbage first, just cut the leaves and stems, blanch in the water after boiling, and take it out and drain it at most 1 minute.

2, shallots are also boiled in water, and can be fished out in 10 second. After softening a little, wait for the next bundle of cabbage.

Step 3 soak fungus first

Peel some mung beans and corn;

Dice carrots.

Dice ham sausage, mushroom, lotus root and dried egg; Chopping the soaked auricularia auricula;

4. Pour the oil in a hot pan, add all the side dishes and stir fry. Season with salt and pepper. Don't stir fry completely, just break it and serve it out.

5. Break up the cabbage leaves, put a spoonful of stuffing in the middle, wrap it, tie it up, prepare the packet, steam it in a steamer, steam it in hot water, and fire it for 8 minutes.

6.let's make a soup now. Pour the unused stuffing into the pot, boil a bowl of water and thicken the water starch. You can serve the soup when it is thick.

7. The purse is also steamed and can be cooked. You can eat it when you pour the soup. The taste is refreshing, without greasy feeling, the taste is light, and the stomach is nourishing. The ingredients are relatively complete, and the nutrition is needless to say, but the fragrance can't be concealed.

[List of Ingredients] 20 grams of garlic sprouts, ribs, green onions, green peppers, eggs, ginger slices, salt, white wine, soy sauce and starch.

[Production Steps]

1, first prepare some garlic sprouts, wash all side dishes, wash ribs twice, 3 eggs, stir and cut some ginger slices.

2, ribs, ginger, salt, white wine, egg liquid directly on the ribs, so that each rib is wrapped with egg liquid, soy sauce, starch 20 grams, evenly mixed, pickled for 30 minutes;

3. While marinating the ribs, let's cut some side dishes: diced green pepper and diced red pepper. I don't use spicy peppers and onions here, but also diced garlic and minced garlic. Jiang Mo also cut a little;

4. After the ribs are marinated, pour the oil. You can pour more, try the oil temperature, fry the ribs 60% hot, and fry them slowly until each rib turns golden brown and the skin is a little burnt. You can fish it out;

5. Leave the bottom oil in the pot, add ginger and garlic to saute, pour ribs, add garlic, onion and green pepper and stir fry.

Add in and stir fry for two minutes. Finally, add the garlic sprouts and stir fry, then serve. Super fragrant, I really want to try it. The garlic flavor is really super rich. Take a bite, it's crisp outside and tender inside, not exaggerated, and it's especially fragrant.

【 List of Ingredients 】 Mushrooms, salt, oil, garlic, water, light soy sauce, sugar, oyster sauce, red pepper and starch water.

[Production Steps]

1. Wash mushrooms and remove roots;

2. Boil water in a pot, pour in mushrooms after the water boils, add 1 tablespoon salt, cook for 2 minutes, and then take out;

3. Cross the mushroom with a knife and put it on with a toothpick;

Pour more oil into the pot and fry the mushrooms with 50% heat.

Deep-fried until it becomes discolored, and fished out;

5. Add a little oil to the pot, stir-fry minced garlic, pour in 1 small bowl of water, 2 tablespoons of soy sauce, half a spoonful of salt, 1 tablespoon of sugar and 1 tablespoon of oyster sauce, stir well, pour in mushrooms, cover the lid and stew for 3 minutes.

Add a little red pepper to decorate, thicken with starch water and cook until the juice is collected.

The mushrooms made in this way are delicious when cooked and smell delicious. You can pick up half a bowl of rice with one clip!

I think Mapo tofu should be made of beef. The taste is completely irreplaceable by pork. You can try if you don't believe me. It is the soul of Mapo tofu. The freshness of tofu and the fragrance of beef are hard to love.

【 List of Ingredients 】 Beef, tender tofu, garlic, salt, bean paste, rapeseed oil, pepper noodles, pepper powder, clear water and starch water.

[Production Steps]

1. Beef is the soul of Mapo tofu. Let's grind the meat first.

2. Have some garlic, too.

Take a tender piece of tofu, cut it into smaller pieces, add a spoonful of salt to the water and soak the tofu for 3 minutes. This will wash away the beany smell, increase the hardness and make the tofu warm.

3. Now, stir-fry the beef, add a little rapeseed oil, put the beef into the pot, stir-fry until the meat is crisp and the oil color is bright, and then add the bean paste. I used Pixian bean paste, which really tastes much better than others.

4. Continue to fry until the oil turns red and shiny, and then add the minced garlic. By this time, the taste has almost come out. Add a spoonful of Chili noodles, a spoonful of pepper powder, and a bowl of water, cover it, and simmer. Cook it slowly with low heat, which will make the taste better in the soup.

Add a spoonful of soy sauce and half a spoonful of salt to adjust the taste, and the tofu will go in. Now use medium heat to cook tofu. From now on, don't touch the spatula all the time, just shake the pan gently and cook for about five to six minutes.

6, pour some starch water to thicken, don't add it all at once, add it several times, and cook a little more.

7. If you want to drain all the soup, simmer it for a while and put it on a plate. I think I can't wait. Now I just want to eat a bowl of white rice. The soup is very rich and the tofu is tender.

[Component List]

Radish, pork, ginger, egg white, garlic, millet, cucumber, chopped green onion.

Sauce: one spoonful of salt, one spoonful of sugar, a little pepper, two spoonfuls of soy sauce, one spoonful of oyster sauce and half a bowl of water.

[Production Steps]

1. Peel the radish, shred it, cut it into small pieces, and add some salt to pickle it 10 minute;

2. Cut the pork into smaller pieces (360g), add a piece of ginger, stir into meat stuffing, separate an egg white and add it to the meat stuffing. The role of egg white is to make meat tender, so it is not recommended to use whole egg liquid;

3, now prepare some side dishes, garlic and millet spicy, decide the amount according to your own taste, mash it and put it aside;

4. Cut the cucumber into pieces.

Cut some chopped green onion and add some sauce: a spoonful of salt, a spoonful of sugar, a little pepper, two spoonfuls of soy sauce, a spoonful of oyster sauce and half a bowl of water.

5, radish is also pickled, you don't have to squeeze out the water, just add it, but the white radish will be particularly full of water, you can squeeze it a little, come with a spoonful of starch and a spoonful of flour, and stir by hand.

Can be made into small balls. If you feel dry, you can add some water. If you feel thin, you can add some flour, but not too much. Otherwise, you will feel that the flour tastes too strong, which will affect the taste.

6. When rubbing meatballs, you can put some oil on your hands, so it is not easy to stick your hands. When everything is ready, you can prepare to fry;

7. pour the oil. After heating, test the oil temperature with chopsticks. When you see bubbles rising, you can turn the meatballs over with a small fire. Stir-fry for a while, then gently stir-fry the bottom of the pan for 6 minutes. Take it out,

At this time, the meatballs have not been completely colored, and they are ready to be fried for the second time. When the oil temperature is up, turn the heat down and cook the meatballs. At this time, it can be cooked in a minute at most, so let it drain the oil first;

8. Add a little oil to the pot, stir-fry minced garlic and millet spicy under oil heat, pour in the prepared sauce, add a bowl of starch water to thicken after boiling, and cook until it is thick.

Radish balls are ready, especially fragrant, crispy outside, especially fresh radish and meat inside, and then poured with soup and chopped green onion, the taste will be more intense. The fried meatballs are not finished, so put them in the refrigerator for freezing. Just add it directly when cooking hot pot.

[List of ingredients] Grass carp, 1 spoon of soy sauce, half a spoon of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, and 35g of Orlean gravy.

Side dishes: a handful of Flammulina velutipes, a tomato, an onion, onion, green pepper, millet pepper, garlic slices and ginger slices.

[Production Steps]

1. Prepare to remove the fishing line of grass carp. First cut a knife under the fish head, then cut a knife on the fish tail, and then use a knife to pull the fishing line from above. It's just a thin white line. Pull it gently with one hand and pat the fish with the other, so that the line won't break easily and will come out soon. This is the method my father taught me, and it is very easy to use.

2. Now, cut the fish. Cut off the fish head first, then cut the fish body into pieces, and then divide the fish head into two halves. Then, put the fish in a big bowl, add 65,438+0 tablespoons of soy sauce, half a tablespoon of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine and 35 grams of Orlean gravy, then grab it evenly with your hands and marinate it for 65,438+0 hours to make it tasty.

Now let's prepare the side dishes. First, prepare a handful of Flammulina velutipes, remove the roots, clean it for use, then prepare a tomato, cut it into small pieces, cut it into small pieces, then cut some onions, green peppers and millet peppers, cut it into small rings, and then cut some garlic slices and ginger slices into a bowl for use.

5. After the fish is salted, you can start frying the side dishes. Heat the pot, add cooking oil, add a handful of peppers after the oil is heated, then add ginger and garlic, stir-fry until the tomatoes are soft, then spread Flammulina velutipes, add salted fish, pour the sauce, cover and stew for 10 minute;

6. Fish is actually very easy to cook and can be cooked in medium heat. Ok, open the lid, the smell is fragrant and the fish is ripe. We add green pepper and onion, open the lid and cook for 2 minutes, then turn off the heat. In this way, grass carp does not need to be fried and added with a drop of water, thus retaining the most complete nutritional components of the fish.

Moreover, the fish made in this way is particularly fresh and tender, and you can't help but swallow it when you look at it. In addition, Flammulina velutipes also fully absorbed the fish soup, which was particularly delicious. Grass carp makes this simple and delicious, and novices can do it well!

The tofu made in this way will feel particularly fragrant, a little bit like tofu pudding, but it is more chewy than tofu pudding and is a very home-cooked dish.

[List of Ingredients] 2 tomatoes, 2 pieces of old tofu, appropriate amount of mushrooms, one handful of Milla, half a head of garlic, one piece of ginger, two spoonfuls of soy sauce, one spoonful of oyster sauce, half a spoon of salt, half a bowl of clear water, 60 grams of common flour and 60 grams of corn starch.

[Production Steps]

1, treat tomatoes first, cut with a knife and add some boiling water;

2, then prepare some spices, a handful of millet, half a head of garlic, a piece of ginger, and break it for later use;

3. Wash some mushrooms as a side dish and slice them;

4. Cut two pieces of old tofu into small pieces. We need to fry it first, so we don't recommend using tender tofu, it's too easy to spread. Scald it with boiling water for a while, and it will take about 3 minutes. This step is mainly to remove the beany smell;

5. Tear off the skin of the tomato and cut it into small pieces;

6. Add some sauce, two spoonfuls of soy sauce, one spoonful of oyster sauce, half a spoonful of salt, half a spoonful of sugar and half a bowl of water.

7, tofu is also soaked, first drained;

8, 60g ordinary flour, 60g corn starch, stir, add corn starch will make tofu more crisp;

9. Wrap flour in every corner of tofu, and then sift out the excess flour, so that the fried taste will not be too strong;

10, pour the oil and try the oil temperature with chopsticks. When you see many small bubbles around chopsticks, we can start frying tofu. Fry slowly with medium heat, you can gently turn the bottom of the pot to avoid sticking to the pot. The time to fry tofu is about 5 minutes. As long as you see all the tofu fried into golden brown and crisp, you can turn off the fire and take it out.

1 1, add some oil to the pot, add seasoning and stir-fry until fragrant, add tomatoes and add mushrooms;

12. Pour in the sauce, cover it and bring it to a boil over low heat. You can add tofu now. Continue to simmer for 2 minutes. Finally, thicken with starch water and turn off the heat when the soup is dry. A very delicious home-cooked dish is ready.

We use cabbage stalks to make a rich flower, which not only has high value and good taste, but also retains the original flavor. It is very suitable for making family dinner dishes, nutritious and delicious!

[List of ingredients] 300g pork belly, one cabbage, one cucumber, one carrot, half onion, ginger,

Seasoning: one egg, half a spoonful of soy sauce, one spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of sugar, one spoonful of salt, a little pepper and a little sesame oil.

[Production Steps]

1, 300 grams of pork belly, half a onion, add a piece of ginger and break it. That's enough;

2, an egg, half a spoonful of soy sauce, one spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of sugar to refresh, one spoonful of salt, a little pepper to taste, and some sesame oil will taste more attractive, first mix well, then stir in one direction;

3, a cabbage, open first, cut off the stalk, don't stay. Slice the cucumber. A piece of carrot;

Blanch the water first, add a spoonful of oil after the water boils, pour all the vegetables in, take them out one minute later and let them cool. After draining the water, first cut the cabbage, slice it into thin slices, wrap it in minced meat, knead it, remove the stalks from the cabbage, put it on a plate, take a carrot, put the minced meat on it, roll it up, put it aside, and finally put the cucumber in.

4. Now you can steam in the pot. The fire lasts for 10 minutes. Take it out, pour the soup into the pot, add a bowl of water starch and boil it. If you like spicy food, you can put some millet pepper and cook it together. You can eat it after pouring it out.

Chinese cabbage, carrots and cucumbers are all original, and they are more delicious when eaten with meat stuffing. Steamed vegetables taste a little sweet and have a special flavor when eaten with meat.

List of ingredients: white radish, shallots, ginger, minced meat, 1 spoonful of white wine, 2 tablespoons of soy sauce, 1 spoonful of oyster sauce, half a spoonful of sugar, 1 spoonful of starch and half a spoonful of salt.

Sauce: Add 1 tablespoon soy sauce, 1 tablespoon oyster sauce, a little water, chopped green onion and millet pepper to the bowl.

[Production Steps]

1, peeled radish, sliced, minced onion and minced ginger. Add minced meat, chopped green onion, Jiang Mo, 1 tablespoon of white wine, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, half a spoonful of sugar, 1 tablespoon of starch and half a spoonful of salt into a bowl, and stir in one direction until thick.

2. Boil the water in the pot, add the radish slices after the water is boiled, and remove them after one minute;

3. Now start to set the plate, surround the radish slices in a circle, add the marinated meat, then put a layer of radish slices like this, and then add the meat. If you want to look good, the trick is to add more meat, which will look much better. After all, steam in the pot for 15 minutes;

4, out of the pot, the smell of meat stuffing has come to the fore;

5. Seasoning sauce: Add 1 tbsp of soy sauce, 1 tbsp of oyster sauce and a little water into a bowl, stir well, pour into a pot, add starch water to thicken after boiling, adjust the sauce, and then brush on the meatballs. Sprinkle a little chopped green onion and millet pepper to decorate it a little;

A very atmospheric flower is ready. The fresh flavor of pork is combined with the freshness of radish. A bite is not greasy, and it is especially delicious when eaten.

The combination of rice, potato and meat is waxy and fragrant, crisp and refreshing, fat and thin, red and white, tender but not greasy, and full of flavor. If you bite it, your tongue will melt.

[List of Ingredients] 3 kg of pork belly, 2 eggs, appropriate amount of onion and ginger, 2 potatoes, 2 tablespoons of soy sauce, half a spoonful of soy sauce, half a spoonful of oyster sauce 1 spoon, pepper and salt 1 spoon.

[Production Steps]

1, wash the meat first. I chose half fat and half thin pork belly. After cleaning, we will deal with the hair on the pigskin.

2. After the pot is hot, rub the pigskin down and rub the back. After a while, you can smell a burning smell. At this time, the hair on the pigskin will be hot and soft. Take it out after burning and put it on the chopping block. Then scrape off the remaining pigskin with a knife. This method is the simplest;

3. After processing, you can cut the meat and slice it, not too thin or too thick. After cutting it, we will put it in a bowl first.

4. Then prepare another bowl and beat in 2 eggs. Stir them first, then pour them directly into the pork belly. After adding a spoonful of raw flour, grab it directly and stir it evenly so that every piece of pork belly can be wrapped in egg liquid.

The two eggs in my big bowl are just right. After all the eggs are wrapped, you can heat them in the pan. Brush the pan with a thin layer of oil, and then put the pork belly in for frying.

6, pork belly fried first not only tastes more fragrant, but also can fry some oil, so that it will not feel greasy. Fry one side golden, then fry the other side, and the two sides can be fried. This color looks awkward. After it is served, we will continue to put it back in the bowl;

7. Then cut some onions and ginger, cut shallots into sections, slice ginger, put them directly into the pork belly after cutting, and then add 2 spoons of soy sauce, half a spoonful of soy sauce, one spoonful of oyster sauce, half a spoonful of pepper and one spoonful of salt;

8. Grab pork belly directly. After mixing, the color of pork belly looks good in an instant. Then we marinate for half an hour. When pickling, we will cut two potatoes. After peeling, we will directly change the knife and cut it into pieces. Put it in a bowl, add a spoonful of salt and marinate for a while.

9. Then we prepare a small bowl of rice, wash it with water, drain it, and then pour it directly into the pot;

10, stir-fry the water with medium fire first, and then stir-fry it slowly with low fire after the water is completely dry. At this time, stir fry with a shovel until the rice turns slightly yellow, then turn off the fire and pour it out to cool;

1 1. After cooling, break it with a cooking machine or meat grinder. The meat grinder I used will be ready in a few seconds. This is what it looks like after it is finished, not particularly fine, but also a little grainy. This state is just right;

12. At this time, the meat is also marinated. Add the freshly beaten rice flour and add it several times so that each piece of meat can be covered with a layer of rice flour. Finally, add some water and mix well.

13, and then we prepare a big bowl, first pour the potatoes in, and then spread the meat on it, so there is no need to add onion and ginger slices when putting the meat;

14, after the chess pieces are set, they can be steamed in the pot. When the water rises, the fire can be cooked at 1 hour. Sprinkle some chopped green onion for decoration, and the fragrant steamed meat will be ready.

This version of steamed meat powder was made by herself. The original rice flavor is matched with the fresh flavor of pork belly, and the pork belly and potatoes broken off by a pinch of steamed chopsticks are too fragrant. It really smells like melting in the mouth. Waxy and fragrant, crisp and refreshing, fat but not greasy. Try it if you like!