Three-juice braised fish

Ingredients: 3 pounds of grass carp, 2 onions, 3 heads of garlic, a small piece of ginger, a sweet potato, 200 grams of celery, 2 peppers , 1 carrot, 2 aniseed, 30 grams of rock sugar, 9 tablespoons of oyster sauce, 1 tablespoon of hot sauce, 9 tablespoons of sweet noodle sauce, 4 tablespoons of tomato sauce, 2 tablespoons of soy sauce, 1 tablespoon of chicken essence;

Method

1. Prepare raw materials; knife skills: first cut the fish head and tail; then cut the fish body into 1.5 cm thick slices;

2. Remove the fishy smell and pickle: 20 grams of green onions; 20 grams of ginger; 1 gram of Sichuan peppercorns; 2 tablespoons of cooking wine; 1 teaspoon of salt, marinate for 1 hour; cut sweet potatoes and carrots into cubes; cut the remaining ingredients into sections and set aside;

3. Prepare the sauce: oyster sauce 9 tbsp; 1 tbsp chili sauce; 9 tbsp sweet noodle sauce; 4 tbsp ketchup; 2 tbsp soy sauce; 1 tbsp chicken essence, stir well and set aside; put oil in the pot and sauté the star anise; ginger slices;

4. Then Add rock sugar and stir-fry, then add sweet potato cubes in sequence; stir-fry carrot cubes until fragrant, then add garlic and stir-fry until fragrant, then add onions and stir-fry until fragrant, finally add hot peppers; stir-fry celery until fragrant, and finally add in the pickled Grass carp,

5. Cover and simmer over medium heat for 5 minutes. After simmering for another 5 minutes, uncover and spread the sauce, then cover again, steam over high heat for 15 minutes and serve. After 15 minutes, uncover. Sprinkle with coriander or green onions and serve;

Dry pot lotus root duck

Ingredients: half duck, 100g celery, 250g lotus root

Garlic 5 cloves, 15g green onion, 5g ginger, 10g fine sugar, 2 tablespoons cooking wine, a pinch of salt, 1g Sichuan peppercorns, 1 tablespoon white vinegar, 1 tablespoon dark soy sauce, 1 tablespoon light soy sauce, 6 dried red peppers

< p> Method:

1. Wash the duck and chop into small pieces

2. Wash the lotus root, peel and slice it, and soak it in water with white vinegar

< p> 3. Put the duck meat in cold water, add 1 tablespoon of cooking wine and bring to a boil to remove the blood and fishy smell, remove and drain and set aside

4. Take a small bowl to make the sauce and pour in the sugar and light soy sauce

5. Pour in dark soy sauce and cooking wine to make a sauce

6. Saute Sichuan peppercorns and dried chilies over low heat until fragrant, then sauté shallots, ginger and garlic

7. Turn to medium heat and stir-fry the duck meat, slowly force out the duck fat, and stir-fry until the skin of the duck meat turns golden.

Then pour the fried duck meat into the stew pot

8. Pour in the prepared sauce, add boiling water to cover the duck meat, bring to a boil over high heat, then reduce to low heat and simmer for more than 40 minutes until the duck meat is soft and cooked. That's it

9. Pour the cooked duck meat into the wok, add the drained lotus root slices and stir-fry

10. Add salt and continue to stir-fry until the juice is completely reduced. The surface of the dried duck meat becomes slightly crispy, add the celery segments, stir-fry and serve

Tips:

1. It is best to choose vegetable duck for duck, which is relatively tender. Don't choose old duck, old duck makes better soup

2. Wash and slice the lotus root and soak it in clean water with white vinegar to avoid turning black

3. Duck meat needs cold water After putting it in the pot, add 1 tablespoon of cooking wine and bring to a boil to remove the blood and fishy smell

Pineapple Sweet and Sour Tofu

Ingredients: 2 pieces of tofu, 1/3 pineapple, 1 bell pepper /2, 1 egg

Method:

1. Cut the tofu into pieces, remove the pineapple and cut it into pieces about the same size as the tofu, wash the bell pepper and cut it into small pieces, all Cut the ingredients and set aside

2. Add an appropriate amount of starch to the tofu, mix carefully, beat the eggs, put the starch-coated tofu into the egg liquid, and coat evenly

3 .Put an appropriate amount of oil into the pot, heat it up, add the battered tofu cubes, fry over low heat until golden on all sides, take out and reserve the oil for later use

4. Take a bowl and add an appropriate amount of it. Tomato sauce, sugar, salt, water and starch, stir evenly to form a juice

5. Pour the prepared tomato sauce into the pot and bring to a boil

6. Add a little water Starch, then add the pre-fried tofu cubes

7. Then add the pineapple cubes and bell pepper cubes, stir-fry carefully until the bell peppers are broken and the juice is reduced

Sugar Vinegar Tiger Pepper

Ingredients: Large pointed green peppers, vinegar, sugar;

Method:

1. Put the large pointed green peppers Wash, cut off the stalks, break them open, and remove the seeds inside (you can omit the seeds if you are not afraid of spicy food);

2. Spread the green peppers flat on the chopping board, cover them with a clean cloth Put the green peppers on it, and then press the cloth with your hands to flatten the green peppers and absorb the water to prevent them from bursting when frying;

3. Heat the oil pan, turn on the fire, wait for the oil to heat up, and put the green peppers in Put it in and fry, while frying, press the green pepper with a spatula, and turn one side over to fry the other side;

4. After both sides are fried, add vinegar and sugar (the amount of vinegar is slightly smaller than that of sugar) more), then add a little water, cover the lid and cook for a while to allow the green pepper to absorb the flavor, finally open the lid and serve on a plate

Kung Pao Tofu

Ingredients: 300 grams of tofu

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Accessories: 2 tablespoons of cooking oil, 5 grams of salt, half a tablespoon of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of mature vinegar, 1 teaspoon of sesame oil, 1 tablespoon of sugar, 50 grams of peanuts, half a carrot, garlic moss 100 grams, 10 peppercorns, appropriate amount of ginger, 2 dried chili peppers, 1 tsp corn starch

Method:

1. Add peanuts to the pan with cold oil, fry over low heat and set aside

2. Cut the tofu into small pieces, sprinkle a little salt and spread it lightly

3. Sprinkle a little cornstarch and spread it lightly

4. Heat oil in a pan, add tofu piece by piece and fry them

5. Fry tofu until golden, take it out and set aside

6. Cut garlic moss and carrot into a knife

7. Put 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of sugar, and a little salt in a bowl

8. Heat the chopped garlic and carrots in oil, take them out and set aside

< p> 9. Pour oil into the wok and sauté the peppercorns, ginger slices and dried chili until fragrant

10. Pour in the fried tofu and side dishes, pour in the bowl of juice and cook until fragrant

< p> 11. Cook 1 tablespoon of mature vinegar along the edge of the pot

12. Pour in a little sesame oil and add fried peanuts

13. Stir-fry evenly

p>

Native Chicken Soup

Ingredients: 1 native chicken (small to medium size), add shiitake mushrooms according to your preference. It will not taste like shiitake mushrooms. It doesn’t matter if you don’t like shiitake mushrooms. One chicken, a few cloves of garlic, a handful of wolfberry, about 4 red dates, a bag of cooking wine, and salt according to personal taste;

Method:

1. Cut the chicken into pieces and wash it , put water in the pot and boil

Open, add the chicken and cook for one minute. Pour in water, take out the chicken and rinse it clean;

2. Wash the pot, slice the ginger, peel the garlic, heat the pot and pour a little oil (a little is enough! Chicken It’s oily). Add the ginger and garlic and stir-fry until fragrant. Add the chicken and stir-fry together. Pour in the cooking wine for about a minute. I poured a lot of the chicken to prevent it from getting fishy. Let it boil until it boils;

3. Cut the mushrooms in half and set aside. Put water in the soup pot. It should be based on personal preference. I don't like the soup to be too oily. I don't want to put too much water because the soup will become less as it stews. Add the mushrooms and pour the chicken that was just in the pot into the soup pot. Put it in. Red dates, boil until boiling, turn to low heat, cover the pot and simmer slowly;

4. Generally, I like to stew the chicken a little bit, but this time I stewed the local chicken for an hour and a half, and it was almost done. The texture of the local chicken itself is too soft Old, add the wolfberry and salt ten minutes before taking it out of the pot. The wolfberry cannot be stewed for a long time, and then there is the fragrant chicken soup;

Three cups of squid

Ingredients: squid, garlic, Cooking wine, soy sauce, sugar, sesame oil, ginger.

Method:

1. Use a knife to lightly draw a pattern on the squid, then marinate it with cooking wine, salt and soy sauce for 20 minutes;

2. Heat Sauté ginger and garlic in oil until fragrant, then pour in sauce (cooking wine, soy sauce, sugar, sesame oil) and bring to a boil;

3. Pour in squid and stir-fry until white, then add chopped basil or minced coriander and stir-fry. It’s time to put the pot on the plate.

How to make griddle potato slices

Dry pot potato slices is a home-cooked dish mainly made from potatoes. Potatoes are rich in vitamins and trace elements such as calcium and potassium, and are easy to digest and absorb. It has a spicy taste and is full of color and aroma, and is favored by everyone.

Ingredients: potatoes, pork belly,

Method:

1. Peel and wash the potatoes, cut them into slices, soak them in water for about three minutes minutes, then rinse with water to remove the starch on the surface. Cut the pork belly into slices, cut the ginger and garlic cloves, green onions and dried red pepper into sections and set aside.

2. Pour oil into the pot. When the oil is hot, add potato slices. When the surface is slightly brown, take them out and set aside.

3. Put a little oil in the pot. When the oil is hot, add the pork belly and stir-fry. Then add garlic slices, ginger slices and dried chili segments and stir-fry until fragrant.

3. Pour in the fried potato slices and stir-fry evenly. Sprinkle with appropriate amount of Laoganma, salt and light soy sauce and stir-fry evenly.

4. Put the potato slices into the pot, garnish with a little chives and serve.

Tips:

1. Washing the potatoes with clean water can reduce the starch on the surface, so that it is not easy to burn the pot during frying. When frying, do not use too high a fire and fry on a low fire. It's ok if the cooked edges are a little browned.

2. Don’t cut the potato slices too thin, otherwise they will break into pieces when fried.

Stir-fried Beef Tenderloin with Hangzhou Pepper

Ingredients: 300g beef tenderloin or shank, 300g Hangzhou pepper, 50g red pepper, 2 cloves garlic, 1 large soy sauce spoon, 2 tsp starch, 1/2 tsp baking soda, 1 tbsp cooking wine, 2 tbsp oyster sauce;

Method:

1. Remove the fascia of the beef. Cut the beef crosswise into thick strips of about 0.7 cm, mix well with starch, soy sauce, baking soda and 1 tablespoon oil and marinate for 10 minutes. Wash the Hangzhou pepper and remove the stems, pat them loose with a knife, cut the long ones diagonally into sections for later use. Remove the seeds and tendons of the red pepper and cut into shreds for later use;

2. Heat the wok, Add more oil and heat it until it is 30% hot (you can feel the heat when you put your hand on the oil), add beef tenderloin and fry until it changes color, remove and drain the oil and set aside;

3. Leave 3 tablespoons of oil in the pot, add minced garlic and stir-fry until fragrant, add in pepper and stir-fry until raw;

4. Add beef tenderloin and red pepper shreds and stir-fry together, add cooking wine and oyster sauce and stir-fry evenly That's it;

Tips: If the beef is not handled well, it will taste stale. How to make the fried beef smoother and more tender?

1. After removing the fascia, the beef should be cut crosswise and the long fibers should be cut off. Do not cut along the fibrous tissue, otherwise it will not only lose the flavor, but will also not be chewable.

2. Add a little baking soda and oil when marinating the beef to make the beef smooth, tender and easy to chew.

3. When frying the meat, heat the pan with cold oil. Use more oil. Use the method of stir-frying until the color changes. No need to fry for a long time.

How to make dry pot spareribs

Ingredients: 500g spareribs, 1 piece of ginger

Method:

1. Wash the spareribs, add Mix cooking wine, light soy sauce, oyster sauce, dark soy sauce, and sugar and marinate for about two hours (it’s best to marinate one night in advance).

2. Slice ginger, mince green onions, and add more garlic.

3. Place ginger slices and garlic in the casserole.

4. Pour in an appropriate amount of oil (not too much, it will be too greasy).

5. Put the marinated ribs into the pot, and pour the marinated ribs into the pot.

6. Close the lid and bring to a boil over medium-high heat.

7. Turn to low heat and cover with lid and continue to simmer for about 30 minutes.

8. Take it out of the pot and sprinkle with chopped green onion. It’s so fragrant.

Warm reminder

1. Remember not to put a drop of water in the whole process. Because of the juice, the ribs themselves will also release some moisture.

2. The pot must be non-stick.

3. Don’t pour too much oil, because the ribs themselves will produce a lot of oil.

Stir-fried liver and kidneys

Ingredients: 80 grams of pork kidney, 100 grams of pork liver; ingredients: 30 grams of green garlic, 20 grams of shallots, 20 grams of pickled peppers from two wattle branches, 16 grams of pickled ginger slices

Seasonings: 20 grams of seafood sauce, 5 grams of garlic chili sauce, 4 grams of straw mushroom dark soy sauce, 8 grams of Baoning vinegar, 3 grams of pea flour, 3 grams of salt, 2 grams of cooking wine g, 2g MSG, 2g cornstarch, 1g white pepper

Preparation method:

1. Cut pork loin and liver into willow leaves, use cooking wine and white pepper , pea flour, salt, etc., season with oil and set aside;

2. Add base oil to the pot, soak ginger slices, garlic slices, shallot segments, Erjingjiao pickled pepper segments, and use seafood sauce and minced garlic Stir-fry the chili sauce until fragrant; add the seasoned liver kidneys, add the straw mushrooms and dark soy sauce and stir-fry evenly, thicken with cornstarch, pour in Baoning vinegar and serve.

Celery and shrimps

Ingredients: celery, shrimps

Method:

1. Wash the celery with water and cut into slices shape, then make a plate of hot water and pour in some salt

2. Put the shrimps in and wash them once, take them out and rinse them with cold water.

3. Put the processed ingredients together, add appropriate seasonings, stir and serve.

Note: Use with caution if you are allergic to shrimp. Try not to use oil (you can use a small amount of olive oil)

In this dish, celery is rich in fiber, which can help you clean your intestines. Shrimp is rich in protein and ultra-low fat, making it a must-have for weight loss. Of course, make it lighter!

/p>

Method:

1. Wash the intestines thoroughly

2. Add in brine and cook slowly until chopsticks can be inserted, pick it up and cut into pieces Thin section

3. Heat oil in a pan, add dried red pepper, dried Sichuan peppercorns, onion, ginger and garlic and sauté until fragrant (only use white green onion, save the green onion leaves for use before cooking), follow the instructions

Add green pepper slices and onion slices next time, add salt and stir-fry.

4. Stir-fry the green pepper and onion until soft, add the sausage and stir-fry over high heat, then add a little salt and soy sauce.

5. Add green onion leaves and stir-fry for a few times before putting it in the pot.

/p>

Method:

1. Slice the pork belly, cut the ginger and garlic into fine pieces, cut the green pepper into shreds, and soak the tea tree mushrooms in water in advance.

2. Heat the oil in a hot pan, add the pork belly and stir-fry until slightly charred, add light soy sauce and stir-fry, then leave the oil and remove the pork belly and set aside.

3. Pour some oil into the pot. When the oil is hot, add ginger, garlic and dried chili and stir-fry until fragrant.

4. Then add the tea tree mushrooms and salt and stir-fry. The tea tree mushrooms should be fried for a little longer. The tea tree mushrooms are soaked and contain moisture inside, so the water needs to be fried dry.

5. When the tea tree mushrooms are almost fried, add pork belly, green pepper shreds and chicken essence and stir-fry for about 2 minutes, then it is ready to serve.

Fried tofu with leeks and eggs

Ingredients: tofu, eggs, leeks, spicy pepper skin, vegetable oil, salt

Method:

1 .Wash the leeks and cut them into sections, wash and mince the pepper skin, cut the tofu into cubes, and beat the eggs

2. Heat the cold oil in the pan, add the eggs and fry them into egg cubes

3. Add tofu cubes and fry until one side is golden, turn over and continue to fry the other side

4. Add the fried tofu to spicy skin, salt and fresh water, simmer for a while and add leeks and Salt and stir-fry evenly, add egg cubes and stir-fry evenly and serve.

Fish-flavored beans

Ingredients: beans; ginger; garlic; onion; pickles; salt; vinegar; sugar; Sesame oil; chicken;

Method:

1. Soak the cowpeas in light salt water, rinse them, select two heads, and cut them. Boil half a pot of water, add a small spoonful of salt and two drops of cooking oil. Place the cowpeas in boiling water for about two minutes.

2. Immediately cool the bubbles in the boiled cowpeas in ice water. Place the cooled cowpeas into drained water to cool, cut into sections, enlarge the pot, add salt and chicken essence.

3. Chop the ginger and garlic into chopped green onion, chopped green onion, and kimchi, and put them in a small bowl; heat the pot and pour into a small bowl of fragrant intestines.

4. Pour the oil into the seasoning bowl, add one tablespoon of salt, one tablespoon of vinegar, two tablespoons of soy sauce, one spoon of sesame oil, and a small chicken. Pour in the cold cowpeas and mix well.

Preserved egg tofu

Ingredients: 3 preserved eggs, 2 Japanese tofu, 5g chili oil, 1.5g salt, 1 tsp sesame, 2 chives, appropriate amount of red pepper, 1 tsp oyster sauce, 3g sugar, 2 tsp seafood soy sauce.

Method:

1. Choose this round Japanese tofu, open it and cut it into small pieces.

2. Wash the cucumber, peel it, and use a planer to cut the cucumber into long thin slices from head to tail.

3. Cut the two ends of the cucumber into small slits, insert them together, and put Japanese tofu in the middle.

4. Add all the seasonings together to make a sauce, pour it on the preserved egg tofu, add chives, and chopped chili.

Black sesame meringue rolls

Ingredients: 4 eggs, 100 grams of butter, 80 grams of white sugar, 1.5 grams of salt, 90 grams of low-gluten flour, appropriate amount of black sesame seeds

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Method:

1. Beat the eggs, add salt and sugar, beat with a whisk until all the sugar melts, then pour in the melted butter heated over water, and sprinkle in an appropriate amount Black sesame seeds, stir evenly;

2. Heat the pan, pour 1 small spoonful of batter, quickly turn the pan to spread it into an egg pancake, pay attention to control the amount of batter poured, so that the pancake is thinner and thinner OK;

3. When the cake gradually turns golden, turn it over and continue to cook for 1 minute until the surface has completely turned golden brown. Use chopsticks to roll up the dough while it is hot;

4. Remove from the pan and cool. Once cool, it will turn into a crispy egg roll.

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