1, pepper chicken-good luck
? Ingredients list?
1 Sanhuang chicken, 1 half chicken leg, 8 chicken wings, 30g green pepper, 50g dried pepper, 1 spoon bean paste, 3 slices of ginger, 2 spoons of chopped pepper, 1 marinade, salt, sugar, soy sauce and soy sauce.
? Production steps?
1, I prepared a three-yellow chicken, 1 big chicken leg and some chicken wings. First, I soak them in clean water for two hours. This step can remove blood and odor.
Then we prepare 30 grams of green pepper and 50 grams of dried pepper, soak them in clear water for 30 minutes, and then take them out and drain them.
3. Then take out the chicken soaked in blood, first cut off the toenails, then cut off the chicken feet, then put half the soaked pepper and pepper into the chicken belly, then put a large piece of ginger, and finally seal the chicken belly with a bamboo stick, so that other chicken legs and wings do not need special treatment.
4. Then start to stir-fry seasoning with hot oil, one spoonful of bean paste, three slices of ginger and two spoonfuls of chopped pepper. Stir-fry and pour in the remaining pepper and pepper, stir-fry and add the marinade bag. If not, you can add star anise, fragrant leaves, cinnamon and tsaoko, all of which are the same, mainly to enhance fragrance.
5, then add salt, sugar, soy sauce, soy sauce, stir fry evenly, then directly pour into half a pot of water, and then put the whole chicken in.
6. After the fire boils, turn to low heat and cook for another 30 minutes. Chicken legs and wings were added in the last 65,438+00 minutes. After cooking, turn off the fire and stew 1 hour, which will taste better.
It will taste more fragrant and delicious, and the spicy pepper chicken will be ready.
Soft and rotten, delicious and delicious, it tastes delicious. Leave it for an hour before tearing it open. Chicken skin will be more elastic and delicious.
2, okra-lucky star is shining high.
? Ingredients list?
2 potatoes (about 250g), salt, pepper, a handful of okra, cooking oil, garlic, white sesame seeds, Chili powder and hot oil.
? Production steps?
1, 2 potatoes (about 250 grams), cleaned, peeled and sliced, cut into small pieces and thinly, which makes it easier to steam;
2. Put the cut potatoes into the pot and steam them in the pot. They will be completely cooked in 10 minutes. Pour the steamed potatoes into a large bowl and press them into mashed potatoes with a rolling pin. The finer the better;
3. The pressed mashed potatoes are given a brand-new taste, which is more fragrant, smoother and softer, more in line with children's preferences and tastes, and then add appropriate amount of salt and pepper to taste according to personal tastes, and then set aside for later use;
4, a handful of okra, add a spoonful of salt, soak in water 10 minute, choose okra as fresh as possible, and the tip is soft and tender;
5. Add a proper amount of water to the pot, drop two drops of oil in the pot after the water boils, so that the cooked okra is greener and more beautiful, and then pour the okra into the water until it breaks. After the water is boiled, take out the okra and cut it into pieces of uniform size. Try to choose the same thickness, and the unused tails can be eaten separately and cold, which will not be wasted;
6. The cut okra is a very beautiful Pentagon. Prepare a bowl, spread a layer of plastic wrap, and spread the okra in the bowl until the whole bowl is covered, one by one;
7. Then spoon the prepared mashed potatoes into a bowl. Finally, take a plate, put the bowl upside down on the plate, and take off the fresh-keeping bag. A very beautiful dish of gumbo mashed potatoes will do. Isn't it beautiful?
7. Take another bowl, add garlic, white sesame, Chili powder, salt and hot oil into the bowl and mix well. The hot sauce is ready, and the sauce can be prepared according to personal taste;
The method of okra with mashed potatoes is not only high in value, but also delicious. Smooth and soft mashed potatoes with crispy and delicious okra also have a special flavor.
3, pig ears-smooth sailing
[Component List]
Pig's ear 1, star anise, cinnamon, ginger, fragrant leaves, onion, garlic, pepper, onion 1, coriander 1, Chili oil, soy sauce, balsamic vinegar, soy sauce, cooking wine, salt, sugar, sesame oil and cooked white sesame seeds.
[Production Steps]
1, cleaning pig ears;
2. Slice ginger, and wash onion, star anise, cinnamon and fragrant leaves for later use;
3. Pour a proper amount of cold water into the pot, add pig ears, add ginger slices, onion segments, star anise, cinnamon, fragrant leaves and cooking wine. After the fire boils, turn to medium heat and cook for about 30 minutes.
4. Wash and cut parsley, shallots, ginger, garlic and peppers;
5. Now let's make a red sauce: put coriander, onion, ginger garlic and pepper powder into a bowl, add appropriate amount of salt, 10 ml Chili oil, 8 ml soy sauce, 2 ml balsamic vinegar, 6 ml soy sauce, 2 ml sesame oil and 2 g sugar and mix well;
6. After the pig's ears are cooked, pick them up and rinse them with cold water several times; After drying the water, cut it into thin slices and put it on the plate;
7. Pour the prepared red oil sauce on the pig's ear slices, and finally sprinkle a proper amount of cooked white sesame seeds and mix well to start enjoying!
4, cold shrimp-laugh
? Ingredients list?
Shrimp and lemon
? Production steps?
1, decapitate the fresh shrimp, then blanch it in boiling water, take it out, shell it and cool it for later use.
2. Juice mixing: put the diced millet, minced garlic, half lemon slice, half lemon juice, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon sesame, 2 teaspoons vinegar and minced coriander into a bowl and mix well.
3. Put the prawns into the prepared juice and stir well, then put them in the refrigerator for half an hour and take them out.
1, fish-more than a year.
[Component List]
Wuchang fish, salt, cooking wine, onion, ginger, millet spicy, green pepper, onion, steamed fish, soy sauce.
[Production Steps]
1, let's cut the fish first, cut off the head first, then cut it from the back to the belly of the fish, or cut it with scissors. The only thing to note here is that don't cut off the position of the fish belly, leave a little. This is the main shape of the fish we cooked today. If the plate is cut off, it is not easy to put it away.
2, put some salt on it, just a little, let it marinate a little, pour some cooking wine, remove its fishy smell, marinate for 20 minutes, and use this time to cut some onions and ginger. In fact, ginger and ginger slices are all possible, and the main purpose is to remove fishy smell;
3. Cut some millet and green pepper, and then cut some onion segments. After tearing it in half by hand, you will find that it naturally rolls up, which is reserved for the last use;
Now let's steam the fish. Steamed fish should be steamed with hot water because fish is very easy to cook. If you want fresh meat, don't steam it for too long. You can turn off the fire in about 8 minutes, and the steamed soup will be poured out because it is embarrassing;
5. Now set the plate. Put shredded ginger and scallion on the fish head, decorate with green pepper, pour some steamed fish soy sauce, and then pour hot oil. This pride is like a peacock fish;
2. Chinese cabbage-Baibao
[Component List]
A Chinese cabbage and chopped green onion
Broth: one carrot, one corn and 260 grams of bean sprouts.
Stuffing: 200g of mushrooms, 0/70g of bean curd skin/kloc-,a bowl of clear water, salt, oyster sauce, soy sauce and soy sauce.
[Production Steps]
1, let's make a vegetarian broth and a carrot first. Because it takes a long time to cook, you can cut it bigger. One corn and mushroom can be pedicled, and the mushroom can be kept for later use. Add a large pot of water and pour in 260 grams of bean sprouts. After boiling, I cook slowly with low heat. I cooked for three hours.
2. Just cut the mushrooms in half according to 200g, and the other ingredient is tofu skin, some of which are also called tofu skin 170g. Cut it smaller, pour oil in a hot pan, stir-fry the mushrooms first, then put oil in the bean curd skin for a while, a bowl of water, salt, oyster sauce, soy sauce and soy sauce. After boiling, simmer for about 20 minutes.
3. After stewing, dry the soup, cover it with heat preservation and wait for the clear soup;
The broth is almost cooked, and there is only one bowl left in a large pot of water. First remove all the ingredients from the pot and filter them when pouring them into the bowl. Oil bean skin is cooked and eaten now;
5, a Chinese cabbage, do not cut with a knife, cut vertically, symbolizing longevity, add a drop of oil to the water in the pot and blanch the cabbage for 2 minutes;
6. Take it out and put it on a plate. Put bean skin and mushrooms in the middle, and put the stems together.
7. Steam in cold water, take it out after 20 minutes, boil the high Tonga starch in water and sprinkle with some chopped green onion. In fact, you can use Lycium barbarum, and the color will be more beautiful. If you don't have it at home, you can only use local materials. First, turn the cabbage upside down, and then pour in the soup. Now you can start.
In fact, this dish is said to be eaten on the first day. It is safe and auspicious to eat vegetarian food on the first day. Although this dish is vegetarian, the oil bean skin is really fragrant and rich, and it tastes as good as meat.
3, meatballs-round and round
[Component List]
1 kg pork, 200g hot water, scallion, ginger, pepper, 1 00g water chestnut, 1 egg, 10 small rapeseed, 1 tbsp salt,1tbsp chicken essence, 2 tbsp cassava.
[Production Steps]
1, first cut some green onions and ginger, just shred them, then put them in a bowl, add a handful of peppers and 200 grams of hot water, grab them with your hands and taste better, and continue soaking for 10 minute;
2. Then we prepare 1 jin of pork. Generally, it is better to make meatballs with leg meat. After washing, take out the pigskin and cut it into pieces. Then add all of them into the meat grinder, add 1 tablespoon salt, 1 tablespoon chicken essence, 2 tablespoons cassava starch, cover and beat them into paste, and then we pour them out.
3. At this time, we prepare 65,438+000 grams of horseshoe, cut it into small particles, not too broken, and it tastes crisp with a little graininess. After cutting, put it aside;
4. At this time, the onion Jiang Shui is also soaked. Filter out the onion, ginger and pepper, and pour the remaining water into the meat stuffing.
5. Before adding onion Jiang Shui for the first time, beat an egg in it and then beat it in one direction until the egg liquid and onion Jiang Shui are completely absorbed, and then continue to add onion Jiang Shui, which can be stirred while beating, so that the meatballs made will be more delicious. This action takes about 5 minutes until the meat is pulled hard. Finally, pour in the horseshoe and stir well.
6. You can squeeze meatballs below. Squeeze out the shape of meatballs with a tiger's mouth, then scrape them gently with a spoon, and finally cook them in warm water until they are solidified. Remember here that the water temperature must not be too high, as long as it is warm, cook slowly with a small fire;
7. When cooking meatballs, they will float until all the meatballs float, and then we can cook them. Our pork balls are ready, let them cool in cold water and then take them out. Similarly, Q-bombs are juicy, which is more reassuring than frozen meatballs bought in supermarkets.
8. Then we prepare some small rapeseed, wash it first, then cut it in half, boil water from the pot, add a spoonful of salt and a few drops of cooking oil to the water, then pour the small rapeseed in and scald it for 2 minutes. Take it out and cool it immediately after the color changes. Cooling, taking out, and squeezing out water.
9. Then put it in a dish, the leaves are facing the middle of the dish, the stalks are neatly next to each other, and then put it aside;
10 Then take hot oil out of the pan, add onion and ginger bean paste and stir-fry red oil, then add half a bowl of water, a spoonful of soy sauce, a spoonful of chicken essence and a spoonful of sugar, finally pour in meatballs, cover them, turn on low heat and cook slowly, add a little starch water to thicken the meatballs until the soup thickens, and then turn off the heat.
1 1, put it directly on the small rape, and finally sprinkle with chopped green onion to eat. The meatballs are fresh and tender, the rape is crisp and greasy, and the soup is rich.
4, purple eggplant-purple gas from the east
[List of Ingredients] 3 eggplants, 65438+ 0 tbsp salt, 3 eggs and cooking oil.
Side dishes: 1 tomato, 1 red pepper, 2 green peppers, 4 cloves of onion and garlic.
Sauce: 2 tablespoons light soy sauce, light soy sauce 1 spoon, aged vinegar 1 spoon, oyster sauce 1 spoon, salt 1 spoon, sugar 1 spoon, starch 1 spoon, and half a bowl of water.
[Production Steps]
1, three eggplants, cleaned and placed directly on the chopping block. Cut off the eggplant pedicle first, and then cut it into hob blocks. The iron block is not only beautiful but also delicious. After all the eggplant is cut, put it into a larger container, add a spoonful of salt, and then add water. Eggplant soaked in water can prevent oxidation and blackening.
2. Then beat three eggs in a bowl, add two drops of cooking wine to remove the fishy smell, and stir evenly for later use;
3, 1 tomato, sliced first, then diced, and bagged after cutting;
As a side dish, I also prepared a red pepper and two green peppers, washed, seeded and cut into hob pieces, and then packed first.
Finally cut some onions and garlic. The onion is cut in the middle and then cut in half, and finally cut into chopped green onion. 4 cloves of garlic, directly cut into minced garlic;
3. Then let's make a sauce: 2 tablespoons of light soy sauce, black soy sauce 1 tablespoon, aged vinegar 1 tablespoon, oyster sauce 1 tablespoon, salt 1 tablespoon, sugar 1 tablespoon and starch/kloc-0. Just stir it evenly.
At this time, we pour out the soaked eggplant, drain it and put it back in the bowl. Pour in the egg mixture and stir well. This bowl is a little small and difficult to operate. I changed a bigger container, mainly to make every eggplant evenly covered with a layer of egg liquid.
After wrapping, pour in a tablespoon of corn starch, and then continue to stir evenly;
6. Then we can fry eggplant in hot oil. When the oil temperature is 70% hot, it will keep burning, so that eggplant will not absorb oil. After frying, turn the eggplant with chopsticks until it looks a little brown. Take it out and control the oil.
I fried two pots at a time, and when I took out the first pot, it was like this. There was no fire. Just put the remaining eggplant in the fire and continue frying. It's all the same after frying. I fished it out to control the oil and make the eggplant in the frying pan look beautiful.
7. Then leave the bottom oil in the pot, saute the shallots and garlic, and then pour the tomatoes in and stir fry. Adding a spoonful of salt makes it easier to get juice.
Stir-fry all the tomato juice and pour in the prepared sauce.
After the fire boils, pour in the fried eggplant and green pepper, then cover the lid, pour in the eggplant and stew for 2 minutes after boiling, turn off the fire and stir evenly.
8. Add chopped green onion before cooking, and the delicious eggplant will be ready. The color is really nice.
The eggplant made in this way will also have a little soup, which we can put in a casserole and eat with minimal fire. It is also a spicy eggplant pot, soft and delicious.
5, red dates glutinous rice cake-meet
? Ingredients list?
80g of red dates, 200g of old pumpkins, 30g of sugar, 50g of flour and 300g of glutinous rice flour.
? Production steps?
1, prepare 80g of red dates first, and rinse the dust off the surface with water.
2. Then control the moisture and cut it in half with scissors, and take out the core together. After all the treatment, put it aside for use.
3. Then prepare 200 grams of old pumpkin, peel, slice and plate.
4. Boil the water in the pot, put the water into the pumpkin, steam it for 15 minutes, and take it out after the pumpkin is completely steamed.
5. Pour into a large bowl, add 30 grams of sugar while it is hot, and then press it into delicate pumpkin puree with a spoon.
6. Then add 50 grams of flour and 300 grams of glutinous rice flour. It is best to add glutinous rice flour in stages while stirring. Because the water content and water absorption of pumpkin are different, you should feel it yourself. If it is too dry, add some water. If it is too thin, add glutinous rice flour.
7. Then knead the dough for a while, and you can knead it into dough with uniform color.
8. Then we will move the dough directly to the chopping block, and it will be easier to divide it into two parts. We will roll the dough into long strips and then divide it into small portions.
9. Take a small dose and knead it first, or knead it into an oval shape, and the shape will be different.
10, then gently flatten it, press a small nest with your fingers in the middle, and finally put the red dates in.
1 1, this is a complete green body, which looks particularly beautiful and pleasing to the eye.
12. Put it in the steamer after finishing. Remember to oil the drawers in advance to prevent sticking, or use non-stick mats to leave a gap between each one to avoid getting together after steaming.
13, put it all in and start steaming. As soon as the water boils, the fire will be cooked in 20 minutes.
After the pot is out, it is a delicious red jujube glutinous rice cake.
Eating glutinous rice while it is hot is especially sweet, and the method is very simple. Suitable for snacks and breakfast.
6, tofu-good luck is full
[List of Ingredients] 1 block of old tofu, several mushrooms, 1 root onion, 3 eggs, green pepper, garlic, onion, appropriate amount of oil, 1 spoon of salt, 1 spoon of sugar, 1 spoon of soy sauce,/kloc-0.
[Production Steps]
1, first prepare an old tofu, slice it first, then cut it into small pieces and put it in a bowl;
2. Then prepare a few mushrooms, first break them one by one, then wash them with clear water, remove them and drain them for later use;
3. Prepare an onion, cut it in half, cut it into small pieces and put it in a bowl;
4. Cut some green and red peppers. If you don't eat spicy food, you can use pepper instead, cut it into small circles and put it in a bowl.
5. Cut some shallots and put them in a bowl for use. Finally, cut half a garlic head, slice it and put it in a bowl.
6. Add more cooking oil to the pot. When the oil is hot, start frying eggs. Pay attention to turning them over. When both sides are a little burnt, you can put them on the plate. I fried three eggs here. You can decide how much to fry according to the number of people who eat. Stir-fry all and set aside;
7. Then don't turn off the fire, put the tofu in, fry it slowly on a small fire, fry it until one side is golden, turn it over on the other side, and serve it until both sides are zoomed;
8. If there is bottom oil in the pot, there is no need to pour oil. Add garlic slices and stir-fry until fragrant. At this time, use medium heat, then add onion and stir fry until the fragrance of onion comes out completely. Spread mushrooms and tofu;
9. Add 65,438+0 tbsp of salt, 65,438+0 tbsp of sugar, 65,438+0 tbsp of soy sauce, 65,438+0 tbsp of oyster sauce and half a bowl of water, cover, boil and simmer for 8 minutes;
10, it's time. Let's open the lid and have a look. The soup has almost been collected. Now add the fried eggs, add the green peppers, cover and continue to stew for 2 minutes. Open the lid, add some onions, and then turn off the heat and enjoy.
7, beef-bullish
[Component List]
Half a catty of beef brisket, white radish 1.
[Production Steps]
1. I bought beef brisket and white radish today. First, I cut the meat and white radish into pieces.
2. First, blanch the burdock, put it in a pot with cold water, and stir-fry it with onion and ginger cooking wine;
Take another pot, blanch the radish after the water boils, add 1 spoon of white vinegar and cook for 10 minute.
Boil the brisket, skim off the floating foam, then take it out and wash it for later use. After the white radish is cooked, take it out and drain it.
3. Heat the hot oil in the pot and add ginger, garlic, pepper, fragrant leaves, cinnamon and dried pepper until the fragrance overflows.
Then stir-fry the sirloin for 3 minutes, add a spoonful of bean paste to color and stir-fry the red oil, then add a bowl of water, 1 spoonful of soy sauce, 1 spoonful of oyster sauce, 1 spoonful of sugar, 1 spoonful of salt, bring to a boil over high fire and turn to low fire to continue stewing 1.
4. Burdock has been cooked for almost 1 hour. At this time, add radish and cook for 10 minute.
5, the radish is also cooked, the burdock is also cooked, and the chopped green onion is cooked before the pot, which is fragrant and spicy; Stewed beef brisket with radish is very suitable for the current weather, and eating more warm food can warm it up.
8, blessing bag-collecting money to receive happiness
? Ingredients list?
500 grams of medium gluten flour, 3 grams of salt, 240 grams of hot water, corn kernels, green beans and carrots.
Leek, shrimp, salt, sugar, chicken essence, soy sauce, cooking wine, oyster sauce, pepper.
? Production steps?
1. Let's make bags first. Add 500 grams of medium gluten flour, 3 grams of salt and 240 grams of hot water to the bowl. The temperature is about 70 degrees, and it is stirred into a floccule with chopsticks.
2. Then knead into a smooth dough. Knead for a while to make the dough stiff, then cover it with plastic wrap and wake it for 20 minutes to make the dough loose and easier to operate.
3. After waking up, we take out the dough and knead it, then knead it directly into long strips, and then divide it into preparations the size of dumpling skins.
4. Sprinkle some dry flour, then flatten each small dose with the palm of your hand, and then roll it into a dough slightly larger than the dumpling skin with a rolling pin.
5. Brush the dough after all rolling, first take out one, then put down one after brushing, continue to brush oil, and continue to put the dough, with 8- 10 sheets as a group.
6. After all the brush oil is put away, gently press the center with your hand. Finally, gently roll it out in all directions with a rolling pin.
7. After rolling, put them together and steam them in a steamer 15 minutes.
8. Take it out immediately after cooking. It is especially easy to uncover one by one when it is hot. Each piece is thin, transparent and soft, just like the spring rolls we usually eat.
9, don't eat soft and thick, cool taste is the same.
10 Then prepare a handful of corn kernels, a handful of green beans and a handful of diced carrots.
1 1. When the water boils, pour it in and blanch it. After boiling for 3 minutes, take it out and drain it for later use.
12, the other leek is also very hot, so it will not break easily when used in the future.
13, then boil the oil, add the onion and ginger until fragrant, and then pour in the processed shrimp.
14. Stir-fry until it changes color, and pour in corn, beans and carrots. After frying, simply adjust the taste, salt, sugar, chicken essence, soy sauce, cooking wine, oyster sauce and pepper.
15, continue to stir-fry for 3 minutes, then take out the pan and make the filling part.
16. Then we take out the steamed dough and put a spoonful of fried shrimp stuffing on one dough.
17. After wrapping it, tie it with leek leaves and close it, and our blessing bag will be ready.
It's full of stuffing, so it tastes crisp and delicious.
Xiaofu bag is delicious and delicious, and cooking is perfect. On the first day of New Year's Day, it is also very meaningful to send my best wishes to my closest relatives.