The following are my home cooking recipes, each of which is traditional and delicious, full of warm home flavor. Hurry up and collect!
Materials:
Pixian red oil bean paste
Pork belly (half fat and half thin)
Garlic leaves/buds
pepper
ginger slice
Cooking wine
Light soy sauce
Practice: Put the peeled, unhairing and washed pork into a cold water pot and cook until it is cooked and hard. Wash the cooked pork and let it cool. Slice it. Put a spoonful of oil in the pot, add the sliced meat and ginger, and stir-fry slowly over low heat until the oil comes out and the surface color turns golden yellow. Add Pixian red oil bean paste; Stir-fry until the red oil is out of the pot, then add a spoonful of soy sauce and cooking wine and stir-fry for a while; Add green garlic, white red and green pepper; Stir-fry until the garlic turns white and red, and cut off the green pepper; Finally, add green garlic leaves and stir-fry for a while.
Materials:
kidney bean
aubergine
Red pepper
garlic
Consume fuel
Light soy sauce
oil
Practice: Wash and cut the eggplant into strips, soak it in clear water for a while and then remove it for later use. Wash beans, remove old tendons and cut into long sections, cut dried peppers into small sections and mash garlic; Pour an appropriate amount of oil into the pot, fry the eggplant until soft at 70% oil temperature, and take out the oil control; Fry the beans in the oil pan until the skin wrinkles, and then take out the oil control; Leave a little base oil in the wok, add minced garlic and dried Chili to stir fry until fragrant, then add eggplant and beans to stir fry; Add oil-consuming soy sauce and a little water and stir-fry evenly; Cover the pot and stew for a while until the soup thickens.
Materials:
chicken wing
Onion ginger
Eight angles
cinnamon
oil
dark soy sauce
Light soy sauce
crystal sugar
Practice: Wash the chicken wings and put them in water for a few minutes, then wash them and dry them for later use. Heat oil in the pot, pour in chicken wings, stir-fry evenly, and stir-fry for a while; Add onion and ginger, stir well, and pour in soy sauce and soy sauce to make them evenly colored; Pour boiling water into chicken wings, add star anise and cinnamon, boil over medium heat until the soup is thick, add rock sugar and stir-fry until the rock sugar melts.
Materials:
pepper
tofu
Pixian bean paste
minced meat
Sichuan pepper
chilli powder
pepper
Water starch
Small onion
Practice: prepare materials and cut shallots into small pieces; Heat oil in the pot, stir-fry minced meat and put it away for use; Heat oil in the pan, stir-fry Pixian bean paste, add water, add pepper, Chili powder and pepper, cook for seven minutes on low heat, and add the fried minced meat; Cut tofu into small pieces and put them in; Cook for a few minutes; Finally, adding water starch, and decocting; Serve, sprinkle with pepper spray and chopped green onion.
Materials:
lean meat
(edible) auricularia auricula
carrot
green pepper
Thick bean paste
refined sugar
vinegar
soybean
Cooking wine
salt
Water starch
Clean water
Onions, ginger and garlic
Practice: shred carrots and green peppers, and tear fungus into small pieces for use; Clean and shred lean meat, and marinate with salt, pepper, cooking wine, egg white and starch for 10 minute; A spoonful of bean paste, chopped onion, ginger and garlic; Take a small bowl and mix it with white sugar, balsamic vinegar, cooking wine, salt, soy sauce, a little water and water starch to make juice; Pour the oil out of the pan, spread the pulped meat in the pan and stir-fry until the shredded pork turns white. If you complain, put a little oil, stir-fry the carrots until they are half cooked, and take them out for later use; Add bean paste to the hot oil in the pot and stir-fry until red oil is produced; Stir-fry chopped onion, ginger and garlic with other ingredients; Add shredded pork and stir well. Finally, pour in the prepared small bowl of juice and stir well.
Materials:
prawn
energy
garlic
Chive
refined sugar
Tomato paste (or tomato)
Light soy sauce
Cooking wine
salt
Practice: fresh prawns are cut from the back to the tail to remove the black line; Clean and control moisture for later use. Slice ginger and garlic into chives and cut into sections; Pour more oil into the pot and heat it to about 60% to 70%. Add prawns, turn them over quickly, turn them red and crisp, and then take them out. Leave a little oil in the pot, saute ginger and garlic, add tomato sauce or peeled and chopped tomatoes and stir-fry red oil; Add prawns, cook a little cooking wine and light soy sauce along the side of the pot, sprinkle with white sugar, gently press the prawn brain with a frying spoon, squeeze out the red juice, stir fry evenly over high heat, pour in about half a bowl of warm water and bring to a low heat. After about 2 minutes, add onion, season with salt, and collect juice over high fire.
Materials:
pork belly
Welsh onion
ginger slice
Eight angles
crystal sugar
salt
Light soy sauce
dark soy sauce
Cooking wine
Clean water
Practice: Boil the water in the pot, add chopped pork belly and blanch it for about 3 minutes, then remove it and wash it for later use. Put oil in the pot, add small pieces of rock sugar, stir-fry the sugar color with low heat; Then add scallion, ginger slices and star anise, stir-fry until fragrant; Add pork belly and stir-fry until the surface of pork belly is slightly golden yellow; Add water, which has just passed the meat, and add salt, soy sauce, soy sauce and cooking wine; Cover the fire and boil, then turn to low heat and cook for half an hour; When the soup remains 1/3, take out ginger slices and octagonal green onions and cook the soup over medium heat until it is thick.
Materials:
Shelled shrimp
Eggs (of hens)
Chive
Water starch
salt
Cooking wine
albumen
starch
white pepper
Practice: Marinate shrimps evenly with a little salt for about 5 minutes, then wash off the salt and use kitchen paper to absorb the water; Stir the shrimp with salt and cooking wine protein evenly, then stir with corn starch and marinate for 5 minutes; Beat the eggs, add salt and white pepper and stir well; Cut shallots into chopped green onions and mix well with water starch for later use; Boil the water, put the shrimps in the pot, scald them until they are cooked for seven minutes, and take them out for later use; Put the scalded shrimps into the egg mixture, add chopped green onion and water starch and mix well; After the oil is hot, pour the stirred shrimp and egg juice together, and quickly beat the eggs into a circle with chopsticks. When most of the egg juice is cooked, turn off the heat and serve.
Materials:
cabbage
Red pepper
garlic
Welsh onion
oil
salt
monosodium glutamate
chicken essence
Practice: the cabbage is torn into large pieces by hand, and the cabbage is simmered in an exothermic pot for use; Heat the oil in the pan, add dried Chili and garlic slices and stir-fry until fragrant, then add cabbage and stir-fry for a while; Add salt, monosodium glutamate and chicken essence and stir-fry for a while. When the cabbage is translucent, sprinkle with onions and serve.
Materials:
potato
cumin powder
coriander
energy
salt
chilli powder
Black pepper powder
Practice: Wash potatoes, peel and cut into pieces for later use; Chopped coriander and ginger for later use; Boil water and salt in the pot and put the cut potatoes in; Boil potatoes until they are cooked thoroughly, and take out and control the moisture for later use; Pour oil into the pan, add ginger and fragrant oil, then add cooked potato pieces, add cumin powder, Chili powder and black pepper powder, add appropriate amount of salt, and stir-fry to make the potatoes tasty. Add the chopped coriander before taking out the pan and stir well.