braised pork ribs
Health effects:
Spareribs: tonifying kidney, benefiting qi and moistening dryness.
Rock sugar: regulating stomach, strengthening spleen, moistening lung and relieving cough.
Star anise: regulating qi, relieving pain and warming yang.
Ingredients:
Pork ribs, onion, ginger and garlic salt, rock sugar, braised soy sauce, cooking wine, star anise, dried pepper and cinnamon
Recipe practice:
1. Wash the ribs and chop them into small pieces.
2. Prepare cinnamon of scallion, ginger, garlic and octagonal pepper, and wrap it with gauze.
3. Blanch the ribs for later use.
4. Put a small amount of oil into the wok and stir-fry the ribs.
5. Stir-fry the ribs until they are slightly yellow.
6. Pour out the excess oil, add the rock sugar and continue to stir-fry and color.
7. Add braised soy sauce cooking wine and continue to stir-fry until the soup is dry.
8. Add boiled water to spare ribs.
9. Bring to a boil with high fire, add onion, ginger and garlic, simmer for 1 hour, add salt to taste, and collect the soup.
Recipe tips:
The ribs should be fried until golden, and the soup should be dried twice.
Hot and sour shredded potatoes
Health effects:
Potatoes: stomach-regulating, detoxicating and detumescence.
Peanut oil: assisting in lowering blood fat, improving blood circulation, strengthening brain and improving intelligence.
Ingredients:
300g of potatoes, 3 dried peppers, 30g of peanut oil, a little pepper oil, 5g of sesame oil, 3-5g of chicken essence, and a little Zhenjiang balsamic vinegar.
Recipe practice:
1. Peel potatoes, wash them, cut them into thin slices, and then cut them into filaments.
2. Rinse the cut silk under the tap for a while to wash away the starch.
3. Boil the water in the pot, then blanch the shredded potatoes (boiled for 1-2 minutes), and then drain for later use.
4. Cut the dried Chili into small pieces for later use.
5. Wash the pot and heat it, turn to low heat, pour in proper amount of peanut oil, and stir-fry the dried pepper segments in oil until they change color. Turn to high heat, pour in shredded potatoes and stir-fry a few times quickly, and pour in proper amount of Zhenjiang balsamic vinegar to continue to stir-fry completely. The shredded potatoes with vinegar will be crisp and will not be fried soft and rotten. White sugar has been added to Zhenjiang balsamic vinegar, so the vinegar has the taste of My Sweetie, which greatly enhances the sour taste.
6. Add Chili oil, salt and chicken essence and continue to stir fry for a few times, then add sesame oil and stir well, then put it in a pan.
Cola Chicken Wings
Health effects:
Chicken wings: warming middle warmer, nourishing essence and benefiting qi.
Ginger: it can reduce adverse reactions, stop vomiting, eliminate phlegm and relieve cough, dispel cold and relieve exterior syndrome.
Ingredients:
500g chicken wings, half a can of cola, a section of onion, a piece of ginger, 4 tsp salt 1/2 tsp soy sauce1/2 tsp cooking wine.
Recipe practice:
1. Wash chicken wings and slice onion and ginger.
2. Boil the water in the pot, add the chicken wings, boil them again and take them out. Drain the water.
3. Heat a little oil in the pot, add chicken wings and fry until both sides are yellow.
4. Pour in cola, soy sauce, add ginger, onion, salt and cooking wine, bring to a boil and turn to low heat until the soup is thick.
Recipe tips:
1) If you don't like soy sauce, you can leave it, but the color is definitely not like this, it is a little weak.
2) The amount of salt should be added according to your own preferences, but it is still recommended to eat less salt.
Beer Duck
Health effects:
Ginger: it can reduce adverse reactions, stop vomiting, eliminate phlegm and relieve cough, dispel cold and relieve exterior syndrome.
Green pepper: enhancing immunity, resisting oxidation and cancer.
Onion: activating yang, detoxifying and activating blood.
Ingredients:
Young duck 1 piece, half a spoonful of soy sauce, half a spoonful of beer 1 bottle, half a spoonful of sugar, appropriate amount of salt, 5 slices of ginger, 4 cloves of garlic, dried pepper segments 1 pinch, green pepper 1 piece, and green onion 1 piece.
Recipe practice:
1. Wash the duck and chop it into medium-sized pieces. Slice ginger and peel garlic.
2. Add water to the pot, boil it, then blanch the duck for 5 minutes. After picking up the duck pieces, rinse them with clear water and drain them.
3. Heat the oil pan (a small amount of oil), add ginger slices, garlic cloves and dried peppers and stir-fry until fragrant.
4. Add the duck pieces and stir well until the steam is basically dry.
5. Pour 1 whole bottle of beer, and simmer over medium heat after the fire is boiled.
6. Wash green peppers and green onions and cut them into sections for later use.
7. Stew the duck pieces until the soup is thick and white, then add half a spoonful of soy sauce to color, half a spoonful of sugar and a proper amount of salt to taste. Continue to stew until the duck meat is crisp and rotten, and the soup is dried (if the duck meat is not rotten enough, you can add a little boiling water).
8. Add green peppers and green onions, stir well, cover and simmer for a while and turn off the heat.
9. Turn off the fire and simmer for a while, then put it on the plate.
Recipe tips:
If you use 2 tablespoons of rice wine instead of half a spoonful of sugar, it will taste better.
Sweet and Sour Spare Ribs
Health effects:
Star anise: regulating qi, relieving pain and warming yang.
Zanthoxylum bungeanum: warming the middle warmer, stopping diarrhea and relieving pain.
Onion: activating yang, detoxifying and activating blood.
Ingredients:
400g pork ribs, cooked sesame 1 0g, ginger10g, rock sugar or white sugar (20g, 50g), 25g balsamic vinegar (the ratio of sugar to vinegar is 2:1), sesame oil 5-10g salt, and star anise.
Recipe practice:
1. Chop the ribs into pieces about 5cm long, then wash them and put them in a pot with water.
2. Boil the pot, and then clean the floating foam with a spoon. You can boil it with a big fire and all the floating foam will float, so it is easy to clean the floating foam.
3. Add the beaten ginger pieces, add star anise, pepper, cooking wine and green onions, and cook for 40 minutes with low heat, until the ribs are cooked thoroughly.
4. Take out the ribs and control the soup, put them in a basin and sprinkle dry starch, and turn the basin up and down with both hands, so that the ribs are evenly covered with a thin layer of dry starch.
5. Heat the wok, pour salad oil or other cooking oil into it, burn it until it emits smoke slightly, and put the ribs into it.
6. Deep-fry the ribs in a medium fire until they become discolored, so you can remove them and control the oil. Don't fry them too dry.
7. Pour the oil out of the pot, just leave some bottom, then add 20 grams of rock sugar and slowly melt it with low fire.
8. After the crystal sugar melts, the sugar solution will slowly change color and foam, when the foam will disperse to both sides.
9. Add 200 grams of soup for cooking ribs, and add the fried ribs.
10. Add 50g of salt, rock sugar or white sugar and a little pepper powder, and simmer slowly. If you think the color of your ribs is not dark enough, you can drop a few drops of soy sauce.
1 1.
12. add 25g of balsamic vinegar to thicken the soup.
13. After the soup is concentrated, sprinkle with appropriate amount of sesame oil and stir well. Turn off the heat.
14. Sprinkle with cooked sesame seeds.
fried shredded pork with sweet and sour sauce
Health effects:
Winter bamboo shoots: eliminating phlegm, clearing away heat and rich in carotene.
Auricularia auricula: moistening lung, relieving cough, invigorating qi and stopping bleeding.
Ginger: it can reduce adverse reactions, stop vomiting, eliminate phlegm and relieve cough, dispel cold and relieve exterior syndrome.
Ingredients:
Tenderloin 1 20g, winter bamboo shoots 75g, auricularia auricula 50g, onion 5g, ginger 5g, garlic 1 0g, pickled red pepper 20g, sugar 3 teaspoons, vinegar 2 teaspoons, light soy sauce1teaspoon, cooking wine1teaspoon, starch/.
Recipe practice:
1. Shred pork tenderloin, add 1 teaspoon cooking wine, a little salt and water starch, and marinate for 10 minute.
2. Shred winter bamboo shoots and fungus
Step 3 soak red pepper and cut into powder
4. Chop onion, ginger and garlic
5. 3 teaspoons of sugar, 2 teaspoons of vinegar, light soy sauce 1 teaspoon, cooking wine 1 teaspoon, starch 1/2 teaspoons, and 3 tablespoons of water to make juice.
6. Pour the shredded pork into the hot oil and stir-fry until cooked. Set aside.
7. Pour a little more oil into the pot, add red pepper and stir-fry red oil.
8. Add onion, ginger and minced garlic and saute until fragrant.
9. Add shredded winter bamboo shoots and shredded fungus and stir fry.
10. Add shredded pork and stir-fry, then add fish-flavored sauce along the side of the pot and stir-fry.
Recipe tips:
If there is no red pepper, it is ok to mix chopped pepper with Pixian watercress instead.
Spicy Doufu?
Health effects:
Tofu: clearing away heat and purging fire, benefiting qi and detoxifying.
Green garlic: rich in carotene.
Bean paste: Helps lower blood pressure, boost blood pressure and maintain skin and mucous membrane health.
Ingredients:
200g of bean curd, 0/00g of beef stuffing/kloc-0, 5g of green garlic/kloc-0, 20g of bean paste, 0/0g of pepper/kloc-0, 5g of ginger, 5g of soy sauce10g of sugar, and 0/50g of broth (or water).
Recipe practice:
1. Cut the tofu into 2cm square pieces, soak it in boiling water with a little salt, remove the beany smell, take it out and soak it in clear water.
2. Put10g pepper granules into a dry pan, stir-fry until fragrant (no oil is needed in the pan), and press into powder for later use.
3. Dice beef, add a little cooking wine, soy sauce and pepper, mix well, marinate for 15 minutes, and add a little dry starch when you put it in the pot.
4. Chop the bean paste, mince the green garlic and ginger, heat the wok, put the oil, add the beef, and stir-fry the beef stuffing until it is golden brown.
5. Add Jiang Mo, soy sauce and Chili powder to stir-fry red oil, then add broth (or water)100g, and pour in tofu to cook for 3 minutes.
6. When out of the pot, add pepper powder and stir fry, and finally sprinkle with minced green garlic.
Recipe tips:
Zanthoxylum bungeanum powder is pressed into powder after being fried in a pot. This kind of Zanthoxylum bungeanum powder will be more fragrant than the bought one.
Kung Pao Chicken?
Health effects:
Ginger: it can reduce adverse reactions, stop vomiting, eliminate phlegm and relieve cough, dispel cold and relieve exterior syndrome.
Zanthoxylum bungeanum: warming the middle warmer, stopping diarrhea and relieving pain.
Vinegar: digestion promoting, detoxification and blood enriching.
Ingredients:
Chicken breast 1 50g, fried peanuts 1 small handle, onion 1 0g, ginger 5g, garlic 1 0g, appropriate amount of dried pepper, appropriate amount of pepper, 2 teaspoons of vinegar, 2 teaspoons of sugar, soy sauce1teaspoon, and starch.
Recipe practice:
1. Shoot the chicken breast first, then cut it into cubes, add cooking wine 1 teaspoon and a little salt, grab it well, add starch, and marinate for 10 minute.
2. Slice onion, ginger and garlic
3. Mix vinegar, soy sauce, sugar, salt, cooking wine, starch and water into juice.
4. Add diced chicken in hot oil, stir-fry until it breaks, and then take it out for later use.
5. Add the base oil into the dried chilli segments and stir-fry the prickly ash.
6. Add onion, ginger and garlic slices and stir fry.
7. Add diced chicken, stir fry, turn to high heat, and pour Kung Pao juice along the side of the pot.
8. Stir well, and finally add peanuts.
Stewed pork with brown sauce
Health effects:
Pork belly: tonifying kidney, nourishing yin and benefiting qi
Brown sugar: invigorating spleen, benefiting qi and enriching blood.
Ingredients:
About 500g pork belly, 3 shallots, 5 slices of dried hawthorn, and brown sugar 1 piece.
Recipe practice:
1. Separate the scallion, onion and green, cut the scallion into sections, and cut the scallion and green into powder; Brown sugar is chopped into small pieces with a knife.
2. Pour a proper amount of boiling water into the pot, add pork belly and scallion, blanch for 5 minutes, pick it up and wash the pot.
3. Pour the blanched pork belly into a clean pot and fry it on low heat (no oil)
4. Fry until the surface of the meat is a little brown (don't fry it too much, because it will continue to be fried later), and when some oil oozes, add brown sugar blocks and stir fry evenly on low heat. (If you use a lot of pork belly fat and produce a lot of oil, in order to avoid greasy, you can take some oil out and use it for cooking.)
Stir-fry slowly until the sugar melts, and stir-fry constantly, one is to avoid the sugar sticking to the pot, and the other is to wrap the sugar juice on the meat.
6. Pour in a proper amount of boiling water until the amount of water is less than the meat. Add hawthorn slices and cook for about 30 minutes on low heat.
After 7.30 minutes, turn to medium heat (high fire can be used for quick action), add 1 spoon of soy sauce, and add some salt, and keep stirring? Finally? Juice collection? This step is very important, you must not go away, you must keep stirring, so that the soup is wrapped around each piece of meat.
8. Sprinkle chopped green onion at last.
Sautéed Tofu, Home Style
Health effects:
Tofu: clearing away heat and purging fire, benefiting qi and detoxifying.
Garlic seedling: enhancing immunity, resisting oxidation and cancer.
Ingredients:
A piece of tofu, a handful of dried fungus, half a red pepper, two garlic sprouts, a small piece of ginger, a spoonful of thirteen spices, a spoonful and a half of salt, a small amount of soy sauce and a proper amount of chicken essence.
Recipe practice:
1. Tofu is cut into cubes about 1 cm thick, and the size is determined according to personal preference.
2. Dry fungus is soaked in warm water.
3. Add oil to the wok, and the amount of oil is not much. Add tofu slices to the oil when it is slightly hot, and fry over low heat.
4. After frying on one side, turn over. Fry until golden on both sides and remove.
5. Cut the soaked fungus into small pieces.
6. Slice persimmon pepper, garlic sprout and ginger. Put a little oil in the wok. When the oil is hot, saute the garlic sprouts, ginger and persimmon pepper.
7. After sauté ing, add fungus and stir fry for one minute.
8. Add the fried tofu and stir fry, and add a spoonful of thirteen incense.
9. drip raw and drip raw.
10. Add a spoonful and a half of salt.
1 1. Add a little chicken essence and stir well.
12. Turn off the fire, take out the pan and serve.
fried egg plant with ground pork
Health effects:
Ginger: it can reduce adverse reactions, stop vomiting, eliminate phlegm and relieve cough, dispel cold and relieve exterior syndrome.
Ingredients:
Purple eggplant, ginger, garlic cloves, dried red pepper, Pixian bean paste, starch, balsamic salt and sugar.
Recipe practice:
1. Cut eggplant into long strips.
2. Sprinkle some salt and marinate for ten minutes.
3. Cut garlic cloves, red pepper and ginger into powder.
4. Put oil in the bottom of the pot and saute Jiang Mo and minced garlic.
5. Squeeze out the water from the pickled eggplant, pour it into the pot, add the red pepper and stir well.
6. Take half a bowl of water, pour in bean paste, sugar and starch, and stir well.
7. Pour the prepared juice into the eggplant, turn to low heat and stir fry for two minutes. Pour a little sesame oil on the pan.
Recipe tips:
Because the eggplant is salted and the bean paste is salty, this dish doesn't need extra salt.
scrambled eggs with tomatoes
Health effects:
Tomatoes: invigorating stomach, promoting digestion, promoting fluid production and quenching thirst.
Eggs: moistening dryness, enhancing immunity, protecting eyes and improving eyesight.
Ingredients:
Tomato, egg, soybean oil, refined salt, onion.
Recipe practice:
1. Clean tomatoes, cut them into small pieces, and put them on a plate for later use.
2. Heat the oil in the hot pot, and pour the beaten egg liquid into the pot.
3. Fry the eggs until both sides are golden yellow.
4. Fry, shovel out and put in a bowl for later use.
5. Heat the oil in a hot pot, saute the chives and pour in the tomato pieces.
6. Stir the tomatoes evenly and add salt.
7. Stir well and pour in the scrambled eggs.
8. Stir well and pour in chopped green onion.
9. Stir the tomatoes, eggs and chopped green onion evenly.
10. Take out the pan and put it into the plate.
Braised winter melon
Health effects:
Wax gourd: resolving phlegm, benefiting water and clearing heat.
Ingredients:
750g of wax gourd, vegetable oil 1 tbsp, light soy sauce 1 tbsp, light soy sauce 1 tbsp, oyster sauce1tbsp, sugar, and a half bowl of water.
Recipe practice:
1. Wash the wax gourd, cut it into 2-3 cm pieces, remove the skin, and then cut it twice with a knife without cutting it to the bottom.
2. Heat the wok and add about 1 tablespoon of vegetable oil.
3. Pour in the wax gourd pieces and stir-fry until slightly soft.
4. Pour in soy sauce and soy sauce and continue to stir fry.
5. Pour 1 tablespoon oyster sauce into the bowl, add sugar and water, mix well, and pour into the pot.
6. Turn to medium heat and continue to stir fry until the juice is almost dry.
Recipe tips:
Wax gourd can also be cut into smaller pieces, which makes it easier to cook and taste.
If you don't like to eat too sweet, you can add less 1 tsp sugar.
If you like to eat something softer, you can add some water and cover it for a long time.
stir-fried boiled pork slices in hot sauce
Health effects:
Pork belly: tonifying kidney, nourishing yin and benefiting qi
Green pepper: enhancing immunity, resisting oxidation and cancer.
Red pepper: warm, appetizing, digestion.
Ingredients:
Pork belly, green pepper, red pepper, garlic sprout, soy sauce and Pixian bean paste.
Recipe practice:
1. The main ingredients are ready
2. Put cold water in the pot, put a few slices of ginger, and cook the pork belly for about 10 minutes.
3. Cook the pork belly until it is 8 minutes cooked, remove it and wash it.
4. Slice pork belly
5. Cut the green pepper into small pieces
6. Cut garlic seedlings into small pieces
7. Slice ginger and smash garlic
8. Don't put oil in the pot. Add pork belly and ginger and garlic and stir fry.
9. Add soy sauce and a spoonful of Pixian bean paste after the pork belly is slightly curled and almost all the oil is fried.
10. Add green pepper and stir fry.
1 1. Finally, add the garlic sprouts and fry them until they are out of the pot.
Recipe tips:
1. Pork belly contains a lot of oil, so you don't need to put oil when frying.
2. Pay attention when frying oil, don't fry it too dry, or the meat will be hard and almost ready.
Excess oil can be poured out for frying other dishes.
Because both soy sauce and bean paste are salty, there is no extra salt.
Steamed Chinese Bass
Health effects:
Perch: tonify liver, spleen and kidney, and kidney.
Olive oil: rich in calories and fat.
Ingredients:
Perch 1 strip, a large piece of ginger, 2 onions, wine, big and delicious juice, olive oil and small red pepper.
Recipe practice:
1. Gut and gills of perch are removed and cleaned.
2. Slice ginger half and shred it, slice red pepper diagonally, slice onion half and shred it, and carve flower knives on both sides of perch.
3. Rub a little wine on both sides of the fish to get rid of the fishy smell, not too much.
4. Put ginger slices on the flower edge of the fish body, covered with onion and shredded ginger, covered with onion on the plate, and put the fish on the onion.
5. Boil a pot of water in the pot and put the bass in.
6. Steam for 5 minutes on high fire, then steam for 2 minutes after turning off the fire, and take out the pot.
7. Clip the ginger and onion off the fish and the plate, and pour out the soup from the plate.
8. Spread shredded onion and red pepper on the fish.
9. In another small pot, pour in 1 tablespoon of olive oil and heat it.
10. Pour in the big and delicious juice and bring it to a low heat.
1 1. pour the boiled hot oil umami juice on the fish while it is hot.
12. Eat while it's hot, but it won't taste good when it's cold.
Sautéed Potato, Green Pepper and Eggplant
Health effects:
Potatoes: stomach-regulating, detoxicating and detumescence.
Eggplant: clearing away heat, promoting blood circulation and reducing swelling.
Green pepper: enhancing immunity, resisting oxidation and cancer.
Ingredients:
Potato 1 80g, eggplant 1 80g, green pepper100g, garlic 5g, 2 tbsps vegetable oil, 2 tbsps salt14 tsp soy sauce, sugar1tsp, and chicken powder/kloc-0.
Recipe practice:
1. Peel potatoes, wash eggplant and cut into hob blocks; The green pepper is pedicled and cut into hob blocks; Put the seasonings except salt into a bowl and mix well for later use.
2. Put the oil in the pot, heat it with high fire, add garlic and potato pieces, and fry the potatoes until the surface is golden yellow.
3. Turn to medium heat, pour the eggplant into the method 2. Fry until the surface is golden yellow.
4. Add 1/4 teaspoons of salt, stir well, turn to low heat, cover the pot and cook for 2 minutes.
5. Add green peppers and stir well.
6. Pour the prepared seasoning into the method 5. Stir well until the potatoes and eggplant are colored and absorbed.
7. It is best to pour in the water and cook until the juice is thick, then serve.
braised eggplant
Health effects:
Sugar: Rich in carbohydrates.
Ingredients:
Eggplant, coriander, salt, sugar, soy sauce, garlic.
Recipe practice:
1. Wash garlic and chop it into a paste.
2. Put sugar in the bowl.
3. Pour in a proper amount of soy sauce.
4. add garlic.
5. Add some water to make a bowl of juice.
6. Wash the eggplant for later use.
7. Peel and cut the eggplant into hob blocks, and adjust a small amount of salt to soak the water.
8. Cut the coriander into sections for later use.
9. Add oil to the pan and fry the eggplant until golden on both sides.
10. Add a little starch to the bowl juice and mix well.
1 1. Pour into the eggplant and stir quickly.
12. Sprinkle garlic and coriander before serving, and serve.
Recipe tips:
Add a little salt to eggplant to remove water, which is more fuel-efficient when burning.