I once saw an article that said: "When it comes to delicious food, you can always think about it, or you may be greedy by nature. Observe before eating, think while eating, and simmer after tasting. Food is your natural instinct, and you should be quiet. Chewing quietly and savoring it gently, it has an extraordinary charm. Eating is a kind of happiness, tasting is a kind of fun, and the spicy, salty and sweet flavor of the transparent ink is a joy for those who can eat it. A stomach-warming enjoyment; those who know how to eat will find peace of mind. "Taste it carefully and feel deeply!" Food has now become a part of our lives. Life should be walked slowly and lived slowly. Life does not need gorgeous clothes or sweet words. What life needs is to eat three meals a day and live in an ordinary way. Finish every day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and let's cheer for a wonderful life every day!

Spicy dry pot pork ribs

Ingredients: Finely chopped lettuce, lotus root, potatoes, cucumbers, carrots, onions, ginger, coriander, dried chili, Sichuan pepper powder, chili powder, Pixian douban sugar, soy sauce, garlic

Method

1. Cut the sperm steak into small pieces and rinse with salt water to remove the blood. Cut the lettuce, carrots, cucumbers, and potatoes into strips, slice the lotus root, and chop the onion. Rinse the starch from the potatoes with water

2. Slice the ginger and cut the coriander into small pieces. Prepare more garlic without cutting it

3. Put oil in the pot and fry the ribs until golden brown. Take it out

4. Add oil to the pot, add bean paste, ginger and dried chili and stir-fry until fragrant. Add onion and garlic and stir-fry together, then add the ribs and continue to stir-fry. Add sugar, light soy sauce, chili powder, and Sichuan pepper powder

5. Add lotus root, potatoes, and carrots and stir-fry for a while. Finally add cucumber and stir-fry until raw.

Steamed carp with chopped pepper

Method: 1. Spread a layer of salt on the washed carp from the inside to the outside and put it on a plate.

2. Shred the green and red peppers, shred the green onions, slice the garlic, and shred the ginger.

3. Fill the gaps in the carp segments with green onions, shredded green and red peppers, garlic, and ginger, and then pour in cooking wine.

4. Pour 2/3 of the water into the steamer. When it is hot, put the fish into the steamer, cover and turn on high heat for 8 minutes.

After 5.8 minutes, pour out the steamed water from the fish plate, cover it with chopped peppers, and then pour the steamed fish soy sauce. Continue to cover and take out over high heat for about 10 minutes.

Xiangtan boiled live fish

Method 1. Prepare the ingredients.

2. Remove the scales from the bighead fish.

3. The big head fish is slaughtered and its back is broken.

4. Remove the gills of the fish and clean them.

5. Leave oil in the pot, add an appropriate amount of salt, a little ginger, fry the big head fish slightly, with the fish belly facing up, add an appropriate amount of water, bring to a boil over high heat, add perilla, green onion segments, green pepper, Season.

Hand-shreded king oyster mushrooms

Ingredients: king oyster mushrooms, millet pepper, onions, ginger, garlic, salt, chicken essence, oil, soy sauce, vinegar, sugar

1. Wash the king oyster mushrooms and steam them in a pot.

2. Cut the ginger, garlic, onion, and millet pepper and set aside.

3. After the cooked king oyster mushrooms are completely cool, tear them into strips with your hands.

4. Add garlic, ginger, a little salt, chicken essence, soy sauce vinegar, a small amount of sugar to the torn king oyster mushrooms, and finally put the millet pepper on top (no need to stir first).

5. Add oil to the hot pan and wait until the oil temperature rises slightly. Pour over the millet pepper and stir evenly.

Pickled fish

Ingredients: 600 grams of black fish, 100 grams of pickled cabbage, 25 grams of red pepper, 15 grams each of ginger and chopped green onion, 3 grams of Sichuan peppercorns, 5 grams of garlic, refined salt 4 grams, 10 grams of cooking wine, 500 grams of broth, 500 grams of cooked vegetable oil

Method: 1. Cut both sides of the fish into 3 portions, drain the sauerkraut, cut into thin strips, soak in red pepper and chop into pieces. Chop the soaked ginger into cubes.

2. Place the wok over medium heat, add cooked vegetable oil and heat until 60% hot. Add the fish and fry until it turns yellow. Take it out.

3. Leave oil in the pot, add soaked red pepper, ginger, chopped green onion, then mix in the broth, and put the fish into the soup.

4. After the soup boils, move to low heat, add pickled cabbage, cook for about 10 minutes, and transfer to a plate. Add vinegar to the pot.

Stir-fried kale with shrimps

Method: 1. Pick and wash the kale, cut the kale into small pieces

2. Remove the heads, shells and wash the shrimps Net

3. Heat the oil in the pan and stir-fry the garlic until fragrant, stir-fry the shrimp until the shrimp turns red, stir-fry in soy sauce and set aside.

4. Stir-fry the kale in the original pot , until the kale turns green, add the shrimps

5. Add salt and chicken powder and stir-fry evenly and take out the pot

Boil the cucumber flowers

Ingredients: cucumber flowers 350 15 grams of ginger, garlic, appropriate amount of oil, appropriate amount of salt, 1 spoon of sugar, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 0.5 spoons

Method:

1. Wash the cucumber flowers (be careful not to scrub vigorously to avoid Damage to the melon body and flowers), cut the ginger into shreds and mince the garlic.

2. Put oil in the pot and when it is 50% hot, add the minced garlic and sauté until fragrant.

3. Pour in an appropriate amount of light soy sauce and stir-fry until fragrant. Be careful not to set the fire too high. If the fire is too high, the garlic will easily become mushy, and the soy sauce will also become mushy and have a bitter taste.

4. Add a spoonful of boiling water, and after boiling, add oyster sauce and sugar.

5. Finally, add the shredded ginger and remove from the heat.

6. Boil the water in the soup pot, add salt, sugar, oil, and then add the cucumber flowers.

7. Once the color changes, take it out and let it cool and drain the water.

8. Put it on a plate and pour the sauce on it.

Shredded radish meatballs

Ingredients: 1 radish, 2-3 slices of tangerine peel (optional), 6 water chestnuts, 500 grams of minced meat, appropriate amount of salt, appropriate amount of cornstarch, pepper A little powder and a little green onion;

Method

1. First wash the white radish, peel it and grate it. The length of the radish shreds should be convenient for wrapping the meatballs. Add a little salt and raw radish. Marinate the powder slightly. Soak the tangerine peel until soft and cut into cubes. Reserve the water used for soaking the tangerine peel.

2. The water chestnuts should also be chopped into small pieces. Chop the minced meat and sprinkle with a little salt and pepper.

3. Pour the previously chopped water chestnuts, chopped tangerine peel and the water used to soak the tangerine peel into the minced meat, and stir evenly in the same direction.

4. Roll the minced meat into meatballs, wrap them with shredded radish, and place them on a plate.

5. Boil the water over high heat, put the meatballs into the steamer and steam for 10 minutes, take them out and sprinkle with chopped green onion and it's done.

Braised Pork Ribs with Stinky Tofu

Ingredients: 500 grams of pork chops, 150 grams of stinky tofu, 5 grams of green onions, 10 grams of ginger, 20 grams of garlic, and 25 grams each of green and red peppers.

Seasoning: 1000 grams of vegetable oil (50 grams actual consumption), 5 grams of salt, 4 grams of MSG, 4 grams of chicken powder, 3 grams of sugar, 3 grams of oyster sauce, 10 grams of cooking wine, 3 grams of soy sauce, spicy sauce 5 grams, 5 grams of bean paste, 10 grams of red oil, 3 grams of sesame oil, 5 grams of wet starch, 500 grams of fresh soup.

Method:

1. Wash the ribs and chop them into 5 cm long sections; cut the green and red peppers into hob pieces; slice the ginger; remove the stems of the garlic and add 60% of it. Fry briefly in hot oil, remove and set aside.

2. Put the pot on high heat, add vegetable oil, when it is 60% hot, add the stinky tofu, fry until the outside is crispy, and when the inside is cooked, pour it into a colander to drain the oil.

3. Leave the base oil in the pot, add ginger slices and stir-fry until fragrant, then add the ribs, cook in cooking wine, stir-fry repeatedly until the surface turns red and yellow, add salt, monosodium glutamate, oyster sauce, chicken powder,

Bring sugar, bean paste, spicy bean paste, and fresh soup to a boil over high heat, skim off the foam, and cook over low heat until the ribs are 80% tender. Add green and red pepper cubes, stinky tofu, and garlic seeds to cook. Stew for flavor, reduce the thick soup over high heat, thicken the soup, drizzle with sesame oil and red oil, sprinkle with green onions, remove from the pan and serve on a plate.

Spicy Pork Ribs

Method: 1. Pour oil into the wok, heat the oil, and fry the ribs until golden brown on both sides.

2. After the ribs are fried, pour three bowls of water, add chives and ginger and bring the fried ribs to a boil over high heat until the ribs are crispy.

3. Reduce the juice over high heat. When the juice is reduced, add dark soy sauce and white sugar and stir-fry evenly.

4. Then add the green pepper, onion and garlic to the cooked ribs.

5. Stir fry quickly to coat the peppers and onions evenly with the pork rib juice.

6. Stir-fry until the juice is dry and then serve it out of the pot, with wine and rice

Saliva

Ingredients: grass carp, tempeh 1, peanut kernels (oil Fried), cooked sesame seeds, shallots, ginger, garlic, salt, cooking wine, white pepper, starch, soy sauce, balsamic vinegar, sugar, sesame oil, chili oil, and vegetable oil in appropriate amounts.

Method:

1. Cut fresh grass carp meat into thin and even fillets with an oblique blade and set aside.

2. Mix the fish fillets with salt, cooking wine, white pepper and starch and marinate for 15 minutes.

3. Chop the tempeh and dried red pepper, peel and crush the fried peanuts, chop the onion, ginger and garlic and set aside.

4. Mix fresh soy sauce, cooking wine, balsamic vinegar, sugar, sesame oil and chili oil into a sauce.

5. Heat up the pan and add a wide amount of oil. When the oil temperature is 30 to 40% hot, add the fish fillets and they are done.

6. Remove and control the oil, leaving the bottom oil in the pot, sauté the onion, ginger, garlic and minced chili tempeh.

7. Add the prepared sauce and bring to a boil; pour it over the smooth fish fillets while hot, sprinkle with cooked sesame seeds and chopped peanuts, add chopped green onions and serve.

Stir-fried bitter melon and yam slices

Method 1. Prepare all the materials

2. Peel, wash and slice the yam, soak in water and set aside. Slice the bitter melon and set aside. , mince the garlic and set aside

3. Put an appropriate amount of water in the pot to boil, add the bitter melon and yam, blanch them and remove them

4. Drain the water after cooling and set aside< /p>

5. Pour an appropriate amount of oil into the pot and heat it up, then add the minced garlic and sauté until fragrant

6. Add the bitter melon and yam slices and stir-fry for a while

Braised in a clay pot Meat

Ingredients: pork belly, green onions, ginger, star anise, cinnamon, bay leaves, rock sugar, dark soy sauce, light soy sauce

Method:

1. Wash the pork belly Clean, cut into pieces, put into clean water, add cooking wine and soak for 10 minutes.

2. Pour the pork belly into the pot together with the water, bring to a boil, blanch the foam, remove, wash and set aside.

3. Without oil in the pot, add pork belly and fry over low heat until it turns brown and oil comes out. Move the meat to one side and add green onions and ginger to the pot.

4. Add light soy sauce and dark soy sauce and stir-fry evenly. Add boiling water to cover the meat. Add star anise, cinnamon bark and bay leaves. Simmer over high heat for 5 minutes. Reduce to low heat and simmer for 1 hour. Pour in In the casserole, reduce the heat to a thick consistency.

Sweet and sour eggplant with chopped pepper

Ingredients: eggplant, chopped pepper, fermented glutinous rice, balsamic vinegar, oil, salt, chopped green onion, a little MSG

Method:

1. Cut the eggplant in half, and mark the surface with a diamond-shaped knife.

2. Place in the oven and bake at 180 degrees for 20 minutes.

3. Arrange the roasted eggplant on a plate.

4. Heat oil in a pan, add chopped pepper and stir-fry until fragrant.

5. Add glutinous rice and stir-fry until fragrant, add balsamic vinegar and stir-fry evenly.

6. Add sugar and vinegar according to your own taste.

7. Add salt and a little MSG to taste, pour it on the eggplant and sprinkle with green onions.

Steamed Pork Ribs

Ingredients: 500 grams of pork chops, 50 grams of steamed pork rice noodles; appropriate amount of oil, 2 grams of salt, 10 grams of Pixian Doubanjiang, appropriate amount of ginger slices, 2 chives, light soy sauce 5 grams of dark soy sauce, 2 grams of sugar, 2 grams of fermented rice wine, 15 grams of thirteen spices, 2 grams of chili noodles, appropriate amount of pepper oil, a little white pepper, appropriate amount of chicken essence, 1 potato;

Method

1. Put a small amount of oil in the pot, and when the oil is hot, add the Pixian bean paste;

2. Stir-fry the bean paste over low heat;

3. Doubanjiang Stir-fry until fragrant and red oil comes out, then turn off the heat and set aside;

4. Rinse the short ribs and drain them;

5. Prepare the green onions and ginger slices;

6. Add onion segments, ginger slices, salt, light soy sauce, dark soy sauce, sugar, thirteen spices, white pepper powder, and fermented wine into the ribs;

7. Add Add the fried bean paste;

8. Mix well and marinate for 1-2 hours;

9. After the ribs are marinated, add chili noodles and Sichuan peppercorns oil and mix well;

10. Add the steamed pork rice noodles and mix evenly so that each rib is coated with rice noodles;

11. Peel the potatoes, wash them and cut them into cubes. The bottom of the bowl, and then put the ribs on top;

12. Put enough boiling water in the pressure cooker, and put the ribs bowl into the pot;

13. In order to prevent steam water from entering the bowl Here, I covered the mouth of the bowl with a stainless steel plate, then put the lid on the pot and turned on medium-high heat. Steam for 50 minutes after the steam is released. Do not open the lid immediately after steaming. Wait until the gas has subsided before removing the valve and opening the lid. Just put it on a plate and enjoy it. It’s very crispy, fragrant and glutinous!

Stir-fried crab mushrooms

Ingredients: crab mushrooms, red pepper, ginger, green pepper, garlic, salt, oyster sauce, light soy sauce

Method: < /p>

1. Remove the stems of the crab mushrooms and wash them, blanch them in a pot of boiling water for about 10 seconds, drain them and set aside;

2. Wash the green and red peppers and cut them into pieces; mince the ginger. ; Slice garlic;

3. Heat the pan with cold oil, add minced ginger and garlic slices and stir-fry until fragrant, add crab-flavored mushrooms and stir-fry for about 2 minutes;

4. Add green onions Stir-fry the red pepper cubes evenly, add appropriate amount of salt, light soy sauce, and oyster sauce and stir-fry evenly before serving.

Spinach and scrambled eggs

Ingredients: spinach, eggs, onions, ginger and garlic , salt, chicken powder, pepper, sesame oil

Method:

1. Wash the spinach and remove the roots, cut it into sections about 3 cm long with a top knife; break the eggs into a bowl and use Stir with chopsticks and set aside; mince green onion, mince ginger, mince garlic;

2. Heat up a pot and add about 10 grams of oil; add eggs, fry until cooked and set aside; add water to the pot About 300 grams, bring to a boil over high heat, blanch the chopped spinach and quickly pour in water with a colander;

3. Add 10 grams of oil in the pot, heat over high heat, stir-fry onions, ginger and garlic; Add spinach, salt, chicken powder, and pepper; add scrambled eggs, stir-fry over high heat for a few times, pour sesame oil and remove from the pan.

Stir-fried pork slices with oyster mushrooms

Method 1. Wash and tear the oyster mushrooms into slices. Gently hold the mushroom with both hands and squeeze out the water from the mushroom.

2. Slice the meat, cut the onion into flowers, and slice the ginger and garlic.

3. Put the meat in a bowl, pour in soy sauce, salt, and five-spice powder and marinate for 5 minutes.

4. Cut celery and garlic sprouts into sections.

5. Heat the pan, add an appropriate amount of oil, add the meat slices and stir-fry.

6. Add onion, ginger and garlic and sauté until fragrant.

7. Pour in the celery and garlic sprouts, add salt, soy sauce, and five-spice powder. stir fry.

8. Pour in the mushrooms and stir-fry for a few times, then simmer over high heat for 5 minutes.

9. Stir-fry a few more times and take it out of the pot.

Soybean-roasted eggplant

Ingredients: 1 round eggplant, 2 handfuls of soybeans, 3 spoons of dry yellow sauce, 1 spoon of oyster sauce, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of sugar, 1 gram of salt, appropriate amount of water starch, appropriate amount of onion, ginger and garlic

Method:

1. Soak the soybeans in advance, add salt and cook. Add appropriate amount of water to the soybean paste and let it drain.

2. Cut the eggplant into hob pieces. Sprinkle in 1 tablespoon of salt and marinate the water. This step can effectively prevent the eggplant from absorbing oil.

3. Put a little oil in the pot, stir-fry the pickled eggplant until soft and serve.

4. Put oil in the pot, add onion, ginger and garlic when the oil is hot and stir-fry until fragrant. Pour in the drained soybean paste. Add light soy sauce, oyster sauce, and sugar and stir-fry over low heat.

5. Pour in the cooked soybeans and stir well. Then pour in appropriate amount of water starch to thicken. Pour in the eggplant, stir-fry evenly, and serve.

Stir-fried king oyster mushroom

Ingredients: 2 king oyster mushrooms; 1/2 teaspoon of salt, 1/2 tablespoon of soy sauce, 2 cloves of garlic, dried chili pepper 4 oyster sauce, 1/2 tablespoon vegetable oil, 2 tablespoons chives, 2 white sesame seeds, 1 teaspoon;

Method:

1. Prepare materials, cut dry chili into sections and garlic into thick rice , chopped chives;

2. Wash the king oyster mushrooms and tear them into strips by hand;

3. Put them into a pot of boiling water and blanch them quickly;

5. Fry the white sesame seeds in a pan over medium-low heat until cooked, take them out and set aside;

6. Put an appropriate amount of vegetable oil in the pan , add the blanched king oyster mushrooms, stir-fry until the surface turns brown, and take it out for later use;

7. Return to the pot, add a little vegetable oil and heat until 50% hot, add the dried pepper segments , garlic and scallions until fragrant;

8. Add king oyster mushrooms and stir-fry together, season with salt, soy sauce and oyster sauce;

9. Stir-fry evenly and add sesame seeds and chives;

Twice-cooked radish

Method: 1. Peel the large white radish, cut it into hob pieces, boil it in a boiling water pot, take it out and set aside .

2. Heat the lard in a clean pot, add the radish cubes and stir-fry for a while, then add fresh soup, pork ribs, soy sauce, oyster sauce, salt, monosodium glutamate and chicken essence, reduce to low heat and simmer When soft and cooked, remove from heat and set aside (this process can be done in batches).

3. Before serving, put lard in a hot pot, first add garlic cubes and green pepper segments and stir-fry until fragrant, then add simmered radish cubes and stir-fry evenly, then put the pot into a clay pot Ready to serve.

Stir-fried peas with diced meat

Ingredients: pea pods, diced meat, salt, cooking wine, light soy sauce, starch, sugar,

Method 1. Cut the pea kernels Peel and rinse, cover with boiling water and simmer for 5 minutes, rinse and drain.

2. Add diced pork, salt, cooking wine, light soy sauce, starch, and cooking oil, mix well and marinate.

3. When the oil pan is 2 to 3% hot, add minced meat and stir-fry. Before cooking, add pea kernels.

4. Quickly stir-fry the pan and add a little salt before putting it in the pan.

Braised shrimp with red wine and onions

Ingredients: shrimp, onions, red wine, salt, butter

Method: 1. Wash the shrimps, remove the shells and devein them. , control dry moisture. Cut the onion in half, cross-section side down, and cut into thin strips.

2. Put the butter block in the pot over medium heat. After melting, add the shrimps to the pot. Fry both sides until they change color. Dish out and set aside. Do not fry for too long. Turn over when one side changes color. When the other side changes color, Just take it out of the pot. It is best to make it with butter, which will taste more fragrant. Fry the shrimp in advance. Firstly, it absorbs the flavor of butter and makes it more fragrant. Secondly, the shrimp is larger. Fry it in advance so that it will not take too long when cooking later. Aged over time.

3. In the same pot, add some butter and turn on high heat. After the butter melts, add the onion shreds.

4. Stir-fry until the onions turn slightly yellow and the edges are a little transparent.

5. Add the previously fried shrimps, stir-fry a few times, pour a tablespoon of red wine, about 15ml, along the edge of the pot (do not pour it directly on the dish), and add salt according to your taste Season, stir-fry a few times, until all the soup is reduced and serve.