Ingredients: fresh shrimp, onion, ginger, salt.

1, live shrimps don't need shrimp line. It's better to get rid of the shrimps that are chilled to death. Microorganisms will multiply rapidly in the shrimp line, and you can easily pick out the third joint on the shrimp back with a toothpick.

2. Add some onion slices, ginger slices, 1 tablespoon salt to the pot, add some shallow water, and cook for 2 minutes on medium heat to let the fragrance of onion and ginger come out.

3. Pour the shrimp into the pot, turn it over a few times, and let the onion Jiang Shui wrap the shrimp. Cover the pot and simmer for about 2 minutes.

4, open the lid, you will find that there is more water, which is caused by the precipitation of water in the shrimp. Turn the shrimp over and continue to "cook" for 2 minutes. After the whole shrimp turns red, take it out of the pot. Boiled shrimp without water tastes more delicious, and shrimp meat is more q-elastic.

Second, roast bass.

Ingredients: bass, onion, garlic, ginger, steamed fish, soy sauce and salt.

1. The bass only needs to cut three knives at the same time to change knives on the fish, which is convenient for eating.

2. After the oil pan is heated, fry the fish in medium heat until both sides are brown. It doesn't take long to fry until it is solidified.

3. Put the fried fish in tin foil, the tin foil should be large enough to ensure that the fish is wrapped.

4, add oil to the pot, add chopped onions, ginger, flattened garlic, add some salt, stir fry over high fire, and saute.

5. Pour the fried diced spices on the fish, preferably some into the belly of the fish. Wrap it in tin foil and wrap it tightly to avoid the soup from leaking or entering too much steam. Then put in the oven and bake at 200 degrees 15 minutes; Or steam in a steamer for 20 minutes.

6. Open the wrapped tin foil, sprinkle a proper amount of steamed fish soy sauce on the perch, and a roasted perch fragrant to the bone will be ready.

Third, stir-fry spicy fat beef

Ingredients: fat beef roll, appropriate amount of snail powder, 2 eggs; White sesame, Chili powder, homemade pepper powder, soy sauce, oyster sauce, dried starch, sugar and salt.

1, 2 eggs with salt and break up for later use; 2 tablespoons of soy sauce, 0 tablespoon of 65438+ oyster sauce, half a spoonful of dried starch, and a small amount of salt and sugar. Self-made pepper powder 1 spoon, white sesame 1 spoon, Chili powder 1 spoon for later use.

2. Twist the pepper to remove the pepper seeds, clean it, pat it, cut it into pieces of appropriate size, and fry it in a hot pot. No need to put oil, just dry-fry the Chili flavor.

3. Put the fat beef roll into the pot and simmer for about half a minute. Don't cook the fat beef roll for too long. 2 the eggs are fried.

4. Put the oil in the pot again, add the garlic cloves and stir fry, then add the roasted peppers and stir fry evenly. Add the cooked beef rolls and scrambled eggs, stir fry 1 min.

5, pour in the prepared juice, quickly stir fry and hang a thin layer on the fire to make the taste of the ingredients blend.

7. Finally, add pepper powder, Chili powder and white sesame seeds and stir for a few times before cooking.

Fourth, chestnut braised chicken wings

Ingredients: chicken wings, chestnuts, dried peppers, star anise, ginger and shallots; Soy sauce, cooking wine, soy sauce, salt, rock sugar.

1, the chicken wings are obliquely changed to two knives to facilitate the taste; After the chestnuts are ripe, peel them for use; Peel the loofah and cut it into hob pieces, and shred a small amount of onion, ginger and millet pepper.

2. Put the chicken wings in a bowl, add 3 tablespoons of cooking wine, 2 tablespoons of soy sauce and a small amount of bottom salt to marinate for 10 minute to remove the fishy smell.

3, a small amount of oil in the pot, after burning to 50% heat, add more than a dozen crystal sugar, simmer slowly, stir fry quickly with a shovel until the bubbles turn reddish brown.

4. Control the chicken wings to wash the seasoning, pour it into the pot and stir fry quickly for 3 minutes, so that the chicken wings are wrapped in sugar. Add shallots, ginger, star anise, millet pepper and fragrant leaves, and continue to stir-fry for 3 minutes on medium heat until fragrant.

5. Add chestnuts and stir fry for a while, then pour 500ml of water, which almost drowns the chicken wings. Add 1 tbsp soy sauce, cover and stew with 3 tbsp soy sauce 10 minutes until the ingredients are cooked. Finally, the juice is collected by fire and seasoned with salt.

Five, homemade sweet potato jelly

Ingredients: half a bowl of sweet potato powder, cucumber, millet pepper, garlic, coriander, soy sauce, balsamic vinegar, sesame sauce, Chili oil, mustard, sugar, salt and chicken essence.

1. Add half a bowl of sweet potato powder and half a bowl of clear water to the bowl, and fully stir to make it turn into water starch, so that the sweet potato powder is completely dissolved in water without small pimples.

2. Filter the prepared water starch with a strainer to remove impurities, so that the water starch is more delicate.

3. Pour 1 bowl of water into the boiling pot. After boiling, pour in the prepared starch. Stir while pouring and keep stirring until it is completely transparent. Turn off the fire.

4, find a suitable container, brush a layer of oil, pour the sweet potato powder into the container while it is hot, cool it, put it in the refrigerator 1 hour, take it out and cut it, and the sweet potato jelly is ready.

5. Peel garlic and cut into pieces, cut cucumber into filaments, cut millet pepper into circles, wash coriander and cut into sections, and cut the prepared sweet potato jelly into strips.

6. Add 1 tbsp sesame paste, 2 tbsps soy sauce and 1 tbsps mature vinegar into a bowl, stir thoroughly, stir sesame paste, then add 1 tbsps Chili oil, 3 drops of mustard, half a tbsps sugar, appropriate amount of salt and chicken essence, and stir well. Put the cut bean jelly on a plate, spread with shredded cucumber, and pour in the prepared juice and mix well.

Six, old vinegar peanuts

Ingredients: peanut 1 bowl, half onion, 2 peppers, 5 tablespoons of aged vinegar, 6 tablespoons of sugar, soy sauce 1 tablespoon, starch 1 tablespoon.

1, peel half an onion, cut it into peanuts, clean the line pepper and cut it into rings.

2. Pour the right amount of oil into the pot and put the peanuts into the cold pot with cold oil. Do not use more oil than peanuts. Turn on a small fire and fry slowly until the peanuts smell and crackle. Take out the peanuts and let them cool. The key to stir-frying peanuts is to put peanuts in a cold pot with cold oil and stir-fry them slowly with low fire all the time, so that peanuts can be stir-fried evenly and easily.

3. Add 5 tbsps of aged vinegar, 3 tbsps of sugar, 3 tbsps of honey, 1 tbsps of soy sauce and 3 tbsps of water to the wok, simmer slowly, and keep stirring to avoid sticking to the wok until the sweet and sour juice is slightly thick. Turn off the heat and let it cool.

4. After the sweet and sour juice and fried peanuts are completely cooled, pour them into a large bowl, add chopped green onion and string pepper rings, and stir well to serve. Pickled for a while, the taste is better, and the sweet and sour appetizer is ready.

Seven, millet noodles

Ingredients: millet 1 bowl, flour 1 bowl, egg 1 piece, pepper 1 spoon, spiced powder 1 spoon, 3 tablespoons of cooking oil and appropriate amount of salt.

1. Wash the millet, soak it for 2 hours in advance, pour it into the rice cooker after soaking, add water instead of millet, press the cooking button, cook for about 15 minutes, steam it and let it cool for later use.

2. Pour the millet into a bowl, beat in 1 egg, stir well, and beat it into paste with a stuffing machine. If there is no stuffing machine, you can put the millet in a food plastic bag and roll it with a rolling pin several times, or you can press the millet into a paste.

3. Add flour to the millet paste, the ratio of millet to flour is 1: 1.5, then add 1 spoon pepper, 1 spoon spiced powder, 3 tablespoons edible oil and proper amount of salt, stir until flocculent, knead into smooth dough, and cover with plastic wrap to wake up for about ten minutes.

4. Sprinkle a little flour on the chopping board, roll the prepared dough into a big pancake, cut the dough into 2 cm wide vertical strips with a knife, cut it into small squares with the same size, and finally fork holes in the small squares with a fork.

5, pour the right amount of oil into the pot, and the oil temperature is 60% hot and poured into the crispy rice. After the rice crust is put into the pot, turn it over with chopsticks several times to prevent it from sticking together. You can fry it golden brown. If you want the crispy rice crust, you can fry it again.

6. You can sprinkle some cumin powder or your favorite seasoning on the fried crispy rice.

Eight, vinegar bean sprouts

Ingredients: mung bean sprouts, garlic, dried peppers, line peppers; White vinegar, oyster sauce, pepper, sugar, salt.

1. Add water to the pot, 1 tablespoon salt, 1 tablespoon cooking oil. After the water boils, pour in the mung bean sprouts and take them out immediately after the water is over. It takes 5 seconds from putting bean sprouts in to taking them out. Immediately put the bean sprouts in cold water to cool. After cooling, take it out and drain it.

2. Add half a spoonful of sugar, a little pepper, 2 tablespoons of oyster sauce, 2 tablespoons of white vinegar and a proper amount of salt to the bowl and mix well. Garlic, string pepper and dried pepper are cut into sections for later use.

3. Add the right amount of oil to the pot, pour in garlic cloves, dried peppers and line peppers, and stir-fry the fragrance.

4. Stir-fry the bean sprouts for about 15 seconds, quickly pour the juice prepared in advance into the wok along the edge of the wok, continue to stir-fry for about 10 seconds, and turn off the heat after the seasoning and bean sprouts are fully blended.