Colorful Vegetable Stewed Noodles

Ingredients

Homemade noodles; corn; carrots; green beans; fungus; light soy sauce; salt; oil; oil consumption

Method: First prepare the required ingredients, dice the carrots, soak the fungus and cut into shreds. Pour water into the pot and bring to a boil, cook the noodles until half cooked (5 minutes cooked), remove and set aside. Heat oil in a hot pan, add carrots and green beans and stir-fry for 1 minute, then add corn and fungus and stir-fry for 1 minute. Add half a small bowl of water, salt, light soy sauce, and oil to the pot and stir evenly, then pour in the removed noodles, cover the pot and simmer for about 2 minutes. Open the lid and use chopsticks to swipe the noodles to mix them evenly with the ingredients, then use high heat to reduce the juice. Spicy Braised Chicken Feet

Ingredients

Chicken feet; white ginger and green onion; oyster sauce; dried peppercorns and star anise; cinnamon and bay leaves; light and dark soy sauce; cooking wine; sugar

Method: Wash the chicken feet, boil them in cold water and drain them. Prepare a few pieces of ginger, two green onions, two star anises, a handful of peppercorns, some dried chilies, cinnamon and bay leaves (these spices can be packed in tea bags or put directly Cook in a pot) Add two tablespoons of dark soy sauce, two tablespoons of light soy sauce, two tablespoons of oyster sauce, two tablespoons of sugar, and two tablespoons of cooking wine. Add water to cover the chicken feet and cook over medium-low heat (I used a high-pressure rice cooker and cooked it directly). You can easily poke the chicken feet with chopsticks. Turn up the heat and dry up the marinade a little, but not all of it. Bring some marinade and it’s delicious. Spicy boiled fish

Ingredients

Fish 2 willows; 1 white sprout; 1 celery; a little garlic; a little ginger; a little green onion; a little dried chili; a little bean paste; a little cornstarch; a little light soy sauce; a little Sichuan pepper; a little cooking wine; a little hot pot base

For this method, cut the green onions, ginger slices, and garlic slices, wipe the dried red peppers with kitchen towels, and cut into sections with scissors for later use. Wash and slice the sprouts, and chop the celery. Boil a pot of water and cook the vegetables. Drain the blanched vegetables and spread them horizontally on the bottom of the pot. Slice the fish fillets. Add a little cornstarch and cooking wine to marinate. After the pot is hot, pour in oil, add onion, ginger and garlic and sauté until fragrant, then add Sichuan peppercorns and fry until fragrant. Add 2 tablespoons of bean paste and 1 tablespoon of hot pot base and stir-fry until red oil comes out. Pour in an appropriate amount of water, enough to cover the fish fillets. Boil the water and put the fish fillets into the pot one by one. Cook until the fish fillets turn white, then pour the soup into the basin with the vegetables. Put the peppercorns, green onions and dried chili peppers on top of the fish. In addition, heat a pot of hot oil and pour it into the basin. The dried chili peppers will be cooked and the aroma of spicy oil will be fried. The hot oil should be quickly poured into the basin, preferably on the green onions, peppercorns and dried red peppers, so as to bring out the aroma of these seasonings. The delicious spicy crayfish on the tip of the tongue

Ingredients

1 onion; 1 green onion; 8 cloves of garlic; 1 piece of cinnamon; 5 star anise; 40 peppercorns; dried chili peppers 15 pieces; 5 fingertip peppers (don’t add if you don’t like spicy food); 10 perilla roots (according to your preference); 1 bottle of beer (or 2 cans); appropriate amount of cooking wine; appropriate amount of white sugar; 4 bay leaves; red bean paste 3 tablespoons

Instructions: Heat oil over low heat and sauté garlic, ginger, bean paste, star anise, cinnamon, bay leaves, Sichuan peppercorns, dried chili peppers, and fingertip peppers (you can leave them out if you don’t like spicy food), and then stir-fry them until fragrant. Pour in shrimps, perilla, green onions, and onions, add cooking wine and stir-fry until shrimps turn red; (leave 1/3 of perilla, green onions, and onions) Pour in beer, light soy sauce, and white sugar to submerge shrimps, add a little water as needed, be sure Submerge, bring to a boil, then turn to medium heat, add salt (because the bean paste is already very salty, it is best to taste the soup base first, and then add the right amount of salt). When the soup base is half boiled, add the remaining onions. , scallions, perilla leaves; when 1/3 of the soup is left, thicken some gravy and reduce the juice over high heat (thickening makes the soup thicker, and the soup can better coat the shrimps) Don’t It's too dry. It needs a little juice to taste. Steamed prawns with garlic vermicelli and vermicelli

Ingredients

A small roll of Longkou vermicelli; 8 shrimps; two large pieces of garlic; a little cooking wine ;A little light soy sauce; a little salt; a little green onion

Method: Open the back of the shrimp, remove the intestines, pour a little cooking wine and light soy sauce and marinate for half an hour. When marinating the shrimp, let's deal with the garlic. Peel the garlic, peel off the skin, and cut it into minced garlic. Heat the oil in the pan and add two-thirds of the minced garlic. Stir over low heat until the aroma is released. Turn off immediately if it changes color slightly. Turn on the heat, pour in the remaining one-third of the minced garlic and a little salt, and mix well.

Soak the Longkou vermicelli until soft and place on a plate to make the base. Place the prawns on top of the vermicelli, and spread an even layer of minced garlic over the prawns. Pour the cooking wine and light soy sauce used to marinate the shrimp, and steam for 8 minutes. When it's finally out of the pot, sprinkle with chopped green onion, heat up the pot and pour some hot oil over it. The taste is comparable to the garlic steamed prawns in restaurants, and you're done! Japanese Teriyaki Chicken Legs

Ingredients

3 chicken legs; a little five-spice powder; a little salt; four tablespoons of cooking wine; three tablespoons of light soy sauce; one and a half tablespoons of honey

Make three chicken legs and wash them. If there is subcutaneous fat, use scissors to cut off the bones of the chicken legs. Then pat the chicken legs with the back of a knife to loosen them. Then use a toothpick to poke some small holes on the skin side of the chicken legs to facilitate the flavor. Put the chicken legs in a bowl, add a tablespoon of cooking wine, a little salt, and sprinkle some five-spice powder, mix well and marinate for about twenty to thirty minutes. While the chicken legs are marinating, use three tablespoons of light soy sauce, three tablespoons of cooking wine, and one and a half tablespoons of honey. Mix the teriyaki sauce into a preheated Zwilling STAUB enamel cast iron pan over low heat. Pour a small amount of salad oil. After the oil is hot, fry the chicken legs skin side down over low heat until one side is golden brown and then flip over. fry. When frying, use a spatula to keep pressing the chicken legs, otherwise the chicken legs will curl up and become very thick. After frying the chicken legs until both sides are golden, pour in the teriyaki sauce from step 4, turn to medium-low heat and cook, using a spoon while cooking. Pour the sauce in the pot onto the chicken thighs and wait until the sauce in the pot thickens to make a simple mixed noodle soup

Ingredients

Fresh noodles for one person; cabbage Three or four slices; a section of carrot; three or four fresh mushrooms; 1/2 tsp of salt; 2 grains of rock sugar; 1 tsp of light soy sauce; 1 large bowl of water

Method Wash and shred the cabbage, remove the carrots Cut the skin into shreds, remove the stems of the mushrooms and shred them. Heat 1 tablespoon of oil in a pan. Add shredded shiitake mushrooms and stir-fry over high heat until fragrant. The edges are slightly burnt and fragrant. Add shredded carrots and cabbage and stir-fry evenly. Pour in a large bowl of water ( It can be hot or cold), when the pot makes a sizzling sound, turn to medium heat after the water boils, add noodles, salt, light soy sauce, and rock sugar and cook until the noodles are cooked) The time varies according to the thickness of the noodles, which is also 1- It doesn’t take 5 minutes, you can master it yourself. Let’s eat spicy fried clams

Ingredients

400 grams of fresh clams; a small packet of Lee Kum Kee spicy sauce; an appropriate amount of red pepper; an appropriate amount of ginger; an appropriate amount of garlic; a little minced chives

Method: Soak the purchased clams in light salt water in advance, spit out the sediment, chop the ginger and garlic into mince, cut the red pepper into small pieces with a diagonal knife, heat the pan with cold oil, sauté the minced ginger, garlic and spicy sauce over low heat. Add the clams over high heat and continue to stir-fry. Keep the fire high. Do not add additional water (because the clams will have moisture during the frying process). According to your personal taste, you can add a little sugar and fry until the clams are completely opened. At this time, you can sprinkle some Mince the chives, then turn off the heat and stir-fry well to make honey milk snack buns

Ingredients

200 grams of high-gluten flour; 50 grams of low-gluten flour; 55 grams of honey; 2.5 grams of salt; 3 grams of yeast; 125 grams of milk; 35 grams of eggs; 25 grams of butter; appropriate amount of egg liquid and white sesame seeds for surface decoration

Method: Mix all ingredients except butter and knead into a slightly smooth dough . Cut the butter into small pieces and add to the dough, knead. Cover with plastic wrap and ferment until 2.5 times in size. Take out the fermented dough, deflate it, divide it evenly into 16 portions, round each portion and arrange them neatly into the baking pan. Let it rise for a second time until it doubles in size. Brush the surface of the bread with egg wash and sprinkle with sesame seeds. Preheat the oven to 180 degrees in advance, bake for 20-23 minutes, and remove from the mold while it is hot. Spicy hot pot

Ingredients

1 lotus root; 1 lettuce; 1 potato; 1 cauliflower (small); about 10 fungus; 2 celery; half green onion 5 cloves of garlic; 4 slices of ginger; 2 garlic sprouts; 2 coriander stalks; 1 pound of shrimp; 300g of lean meat; a box of lunch meat; 2 tablespoons of light soy sauce; 3 teaspoons of sugar; 2 tablespoons of cooking wine; 1 tablespoon of Pixian bean paste; About 10 dried chili peppers; 1 small handful of Sichuan peppercorns; 1 tablespoon of Sanxiang

Method: Peel and cut the lotus root into thin slices, boil in water for 10 minutes. Divide the cauliflower into small pieces and boil in water for 5 minutes. Peel and slice lettuce. Remove celery leaves and cut into sections. Cut garlic sprouts into sections. Soak the dried fungus until soft and cut into appropriate sizes. Slice the green onions diagonally into thin slices, slice the ginger, and mince the garlic. Wash the coriander and cut into two sections. Peel and slice the potatoes thinly and fry in a pan until golden brown on both sides. Slice lean meat and marinate with light soy sauce, oil and cornstarch.

(Lean meat can be replaced with fatty beef, beef, etc.) Slice the lunch meat and fry on both sides. Wash the shrimp and remove half the head, whiskers, antennae and tail. Half-fry, sprinkle with a little salt, until the shrimp meat and shell are slightly separated. (There is no need to wash the pot this way, just do it all the way) All the materials have been processed. Put whatever you like. Just note that some need to be dealt with in advance. Stir-fry base ingredients: Heat the oil in the pan, add Sichuan peppercorns, dried chili peppers, Pixian bean paste, onion, ginger, garlic, celery, and coriander stalks, and slowly stir-fry until fragrant. Add light soy sauce, sugar, cooking wine, and thirteen spices to taste, add lean meat and stir-fry until half cooked. Add all the ingredients prepared in advance and stir well. If the flavor is not enough, add more by yourself. Stir-fry over low heat for about 10 minutes to add more flavor. Add remaining coriander leaves before serving. You can also use the induction cooker to heat it while eating. Invincible to cook. Guobao Pork

Ingredients

Pork tenderloin; green onions; carrots; coriander; salt; cooking wine; pepper; starch; white sugar; light soy sauce; vinegar; chicken essence; ginger

Method: Shred cilantro, green onions and carrots. Cut the pork tenderloin into thick slices, add a little cooking wine, salt, and pepper to marinate to taste. Dip both sides of the pork tenderloin evenly with a layer of dry starch. Take another small bowl and mix starch and water to make a batter. Add a little cooking oil to the batter and mix well. Pour a little more cooking oil into the pan and heat it to 60% heat. Pass the meat slices dipped in dry starch in the starch paste. Put them in the oil pan and fry until cooked. Take them out and drain them. Heat the oil to 80% heat again, return the meat slices to the pan and fry until golden, drain the oil, mix cooking wine, sugar, light soy sauce, vinegar, and chicken essence to make a sauce. Leave a little base oil in the pan, add shredded ginger and put it in the pan. Add carrots and green onions and stir-fry until fragrant. Pour in the fried meat slices, pour in the sauce, sprinkle with coriander segments, mix well, and serve. Kung Pao Chicken

Ingredients

Chicken Dice; peanuts; bean paste; salt; wet starch; oil; Sichuan peppercorns; cooking wine; ginger; garlic; sugar; vinegar; soy sauce; broth; chopped green onion

Method: Take tender chicken breasts and pat the meat with a knife Pine, cut into 3 mm square cross patterns, then cut into 2 cm square pieces, add salt and wet starch, mix well, fry the peanuts and set aside, put the wok on the heat, add the base oil, heat it up, add the pepper first , after frying until fragrant, remove the peppercorns, add diced chicken and stir-fry until loose, add bean paste and stir-fry until brownish red, add cooking wine and stir-fry, then add ginger, garlic, stir-fry until fragrant, quickly pour in seasoning gravy (white sugar) , vinegar, soy sauce, broth, and wet starch are put together in a bowl to make a gravy). When the sauce boils, add peanuts, stir-fry for a while, and then add some chopped green onion. Sweet and sour pork ribs without a drop of soy sauce

Ingredients

500 grams of ribs; 50 grams of rock sugar; 20 grams of white sugar; 40 grams of mature vinegar; 15 grams of ginger; some white sesame seeds

Method

500 grams of ribs, 50 grams of rock sugar, 15 grams of ginger, 40 grams of mature vinegar, a little sesame, put the ribs in a pot under cold water, boil to remove the blood, boil the water, remove the foam, remove the ribs, smash the ginger, crush the rock sugar, put the rock sugar in cold oil Enter and turn to medium heat. While the oil is warm, crush the rock sugar again. Some of the rock sugar has melted. Use the spatula to slide the sugar oil in circles quickly. The sugar color will have the following three stages: when it bubbles slightly, when it is on low heat (the spatula keeps moving). (Make a circular motion with the spatula) There are big bubbles. Turn on low heat (the spatula is constantly moving in a circular motion). There are still big bubbles, but the bubbles are dispersed and there is a slight smoky smell. Turn off the heat immediately. Immediately pour in the ribs and stir-fry quickly so that the sugar color is evenly coated on the ribs (turn off the heat in this step to avoid the sugar color from being burnt in the final stage, and the oil temperature is already very high, so try to reduce the splashing of oil). Turn on the heat , add ginger over medium heat, continue to fry the ribs until golden brown, then the sugar color is completed. Pour in hot water, not too much water, just enough to cover the ribs. Cover the pot, bring to a boil over high heat, then turn to low heat and simmer until the water is almost dry. Add appropriate amount of salt and stir well. Don't add too much salt. Keep the sour and sweet flavors on medium heat. Pour in the sweet and sour. Sauce (20 grams of white sugar, 40 grams of mature vinegar, prepared in advance), stir well over medium heat, pour in water starch to thicken (10 grams of starch, 40 grams of water, prepared in advance), stir well quickly, turn off the heat when it feels sticky and put it on a plate Then sprinkle with white sesame seeds to garnish