Ingredients: 2 lotus roots (about 500g), 500g ginger, 6 pieces of water, 2000ml.
Seasoning: 2 teaspoons of salt (10g).
Exercise:
1) cut the cavity bone and wash it. Peel lotus root and cut into pieces. Wash and slice ginger. 2) Pour clean water into the pot, heat it to boiling with strong fire, blanch it in the cavity for 3 minutes, take it out and wash off the floating foam on the surface with clean water. 3) Put the cavity bone into the soup pot, add enough water at one time, cover it, open the cover when it is heated to boiling, and skim off the floating foam with a spoon. Add ginger slices, cover and simmer for 30 minutes. 4) Add lotus root blocks, cover and continue to cook on low heat for 1.5 hours. Add salt before eating.
Fried shredded pork with sweet and sour sauce
Ingredients: Pork tenderloin 300g of auricularia auricula 10 bamboo shoots 200g of chopped green onion 1 tablespoon (1 5g) Jiang Mo 1 tablespoon (15g) minced garlic1tablespoon (1tablespoon).
Seasoning: soy sauce 1 tbsp (15ml), vinegar 2 tbsp (60ml), cooking wine 1 teaspoon (5ml), sugar 1 tbsp (15ml), salt1/2tsp (3g).
Exercise:
1) Shred pork tenderloin. Soak Auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic. 2) Put the shredded pork into a bowl, add water starch and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use. 3) Heat the pan, and pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is discolored and immature. Shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix in the shredded pork. 4) Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and take out when the soup is slightly sticky.
Jade eggplant pot
Raw materials:
Eggplant two meat stuffing 200g cooking wine 1 teaspoon (5ml).
Onion, ginger, Chili sauce powder, chopped pepper, sweet noodle sauce, vinegar, sugar, salt and chicken essence (a little each)
Exercise:
1) Wash eggplant, cut into strips, soak in salt water and drain. Add cooking wine to the meat stuffing and stir for later use. 2) Pour the oil into the pot. When it is 60% hot, add eggplant strips, fry for one minute, and remove the oil for later use. 3) Leave a little oil in the pot, heat it, fry the meat until it is not cooked, and shovel it aside with a shovel. Add minced onion and ginger, stir-fry until fragrant, and then add hot sauce. 4) Add eggplant, chopped pepper, sweet noodle sauce, vinegar, sugar and salt in turn, add a little water or chicken soup, cover and stew for 2 minutes, and adjust a little chicken essence.
Fish head tofu soup
Ingredients: fish head 1 (about 500g) tender tofu 1 box of mushrooms, 8 green onions, 3 slices of ginger and 3 slices of salt 1 teaspoon (5g).
Exercise:
1) Wash the fish head, split it in the middle, and dip the water on the surface of the fish head with a paper towel. Cut tender tofu into chunks with a thickness of 1cm. Soak mushrooms in warm water for 5 minutes, then remove the pedicels and wash them. 2) Pour the oil into the frying pan. When it is 70% hot, put in the fish head and fry on both sides (about 3 minutes on each side) over medium heat. Put the fish head on one side of the pot, saute the onion and ginger slices with the oil in the pot, and pour enough boiling water into the fish head. 3) Add mushrooms, cover and simmer for 50 minutes. 4) Add salt, add tofu and continue to cook for 3 minutes.
stir-fried shrimps
Raw materials:
Shrimp 500g, chives, 2 ginger 1 garlic, 3 red peppers 1.
Cooking wine 1 tbsp (1 5ml), 2 tbsp (30ml) of soy sauce, 2 tbsp (30ml) of sugar1tbsp (15g) of vinegar.
Exercise:
1) Cut the shrimps, wash them and drain them for later use. Wash shallots and cut into 3 cm long pieces. Peel garlic, wash and chop. Wash and shred ginger. Wash the red pepper and cut it into small pieces. 2) Pour the oil into the pot, and when it is heated to 70% heat, add the onion, minced garlic, shredded ginger and red pepper slices and stir-fry until fragrant. Add shrimp and stir-fry twice, add cooking wine, soy sauce, vinegar and sugar, stir-fry until the shrimp turns red, and then continue to stir-fry for half a minute.
Garlic and carrots -2 yuan's Sichuan home cooking.
Ingredients: carrot, 2 green garlic (also called garlic seedlings), 4 garlic, about 10 petal.
Seasoning: salt 1/2 tsp (3g) pepper 1/4 tsp (1g) pepper powder 1/2 tsp (1g) soy sauce 1/2 tsp (3ml) monosodium glutamate.
Exercise:
1) Peel carrots and cut them into diamond-shaped pieces. Wash the green garlic and cut it into small pieces obliquely. Peel garlic and chop it with a knife. Don't use a garlic press, otherwise it will easily paste the pot when frying, and adding garlic will not taste good. 2) Heat the pan and pour in the oil. When the oil is 50% hot, add the minced garlic and stir-fry for fragrance. When the minced garlic turns golden brown, add carrot slices, stir-fry until the carrot slices are soft, add salt, pepper, pepper powder, soy sauce and monosodium glutamate, and stir well. 3) Pour in the green garlic and stir fry for about 15 seconds.
Thick, Soft and Waxy Braised Pork —— Another New Cooking Method of Braised Pork
Ingredients: 500g pork belly, cinnamon 65438+ star anise 0 (also called aniseed), 3 slices of ginger, 5 slices, and 6 red dates (optional).
Seasoning: 2 tbsp salt (30ml+0 tsp (5g) and 3 tsp sugar (15g).
Exercise:
1) Pork belly is cut into 2cm pieces, and ginger is peeled and sliced. Pour the oil into the pot, while the oil is cool, add cinnamon and star anise and stir-fry until fragrant, then turn to high heat, pour pork belly and stir-fry until it changes color, and continue to stir-fry for 2 minutes until the oil comes out. 2) Pour in soy sauce, sugar and salt, stir-fry all seasonings evenly, and continue to stir-fry for 5 minutes. Then pour in boiling water (it must be boiling water), the amount of water should not exceed the meat noodles, and skim off the floating foam after boiling. 3) Add red dates and ginger slices, cover and simmer for 40 minutes. During this period, pay attention to the amount of water in the pot, and add a little boiling water when it is not enough. After 40 minutes, open the lid and turn to high fire to collect the soup, so that each piece of braised pork will be surrounded by a thick layer of soup.
Fried hairtail
Ingredients: hairtail (300g), 2 tablespoons of high-alcohol liquor (30ml), pepper 10, 2 tablespoons of salt (6g); Exercise:
1. The knife is slightly inclined, and the scales are scraped and washed; 2. Slice the fish slightly obliquely into diamond slices, add salt, pepper and white wine, and mix well; 3. Cover with plastic wrap, marinate in the refrigerator for 1 hour, and stir twice in the middle; 4. Add a little oil to the pot, heat it to 50% heat, dry the water on the hairtail with a kitchen paper towel, wrap it with a layer of dry starch, then shake off the excess starch and put it in the oil pan; 5. Stir-fry hairtail for fragrance. After the bottom turns yellow, gently turn over and fry the other side; 6. Fry until both sides turn yellow.
Wuhan ciba fish
Pickling raw materials: grass carp 1 strip (about 2 kg), 2 tablespoons (30 g) of pepper, salt 1 small spoon (5 g), dried red pepper 10, 2 tablespoons (30 g) of minced garlic in Jiang Mo, 2 tablespoons (30 g) of shredded onion and 1 handful of cooking wine/kloc-0.
Stir-fried ingredients: soy sauce 1 tablespoon (15ml) vinegar 1 tablespoon (15ml) sugar 1 teaspoon (5g).
Practice: 1) Grass carp is cleaned after scaling and viscera removal. Cut off your head, then cut the fish evenly into small pieces of about 6 cm and put them in a big bowl. 2) Add shredded onion, Jiang Mo and minced garlic. Cut the dried pepper into sections with scissors, then pour in the pepper, cooking wine and salt, and gently stir well by hand (be careful not to let the fishbone prick your hand). 3) Put the caught fish together with seasoning into a sealed bag, seal it, and marinate it in the freezer for 7 days. After 7 days ~ ~ ~ ~ ~ 4) After 7 days, take out the salted fish pieces and thaw them (if the temperature is low, they can be thawed in the sun, and if the temperature is high, they can be thawed every day). When the fish is thawed to half-dry, peel off the seasoning from the fish and put it in a small bowl for later use. 5) Put a little oil in the pot. When the fire is 70% hot, put the fish in the kang fish. Kang is a saying in Wuhan. I think the translation of Putonghua should be close to speculation. Take out the fish kang after it is golden on both sides. 6) Pour the salted fish into the pot and add soy sauce, sugar and a little cold water. After 20 seconds of fire, pour the fish back into the pot, cover the pot and cook for 2 minutes, open the lid to collect the juice, and cook a few drops of vinegar before taking out the pot to enhance the freshness of the fish pieces. Sprinkle sesame seeds after serving.
Sweet and sour yellow croaker
Ingredients: yellow croaker 1 carrot and half pea 50g shallot 1 ginger 1 garlic 4 petals 2 tablespoons cooking wine (30ml) 2 tablespoons salt (10g) 2 tablespoons dry starch (30g) 4 tablespoons tomato sauce (60ml) water 100ml.
Exercise:
1) Remove scales, fins and internal organs of yellow croaker. After washing, cut several knives on both sides of the fish and marinate with 1 teaspoon salt and cooking wine for 30 minutes. 2) Wash peas, peel and dice carrots, and chop onions, ginger and garlic for later use. 3) pat dry starch on both sides of pickled fish, pour wide oil into the pot, put it into the pot when the oil is 80% hot, fry until both sides are golden, take out and drain the oil, and put it on a plate. 4) Pour a little oil into the pot, weave minced onion, ginger and garlic into fragrance, pour diced carrots and peas and stir-fry for 2 minutes, add tomato sauce, add 1 teaspoon salt, sugar and water, pour white vinegar, and add water starch to thicken after boiling. 5) Pour the fried sweet and sour juice on the fish.
Hot and sour shredded potatoes
Ingredients: potatoes, 2 peppers, 1 pepper, a little dried red pepper, 8 chopped green onion, 3 tablespoons vinegar.
Soy sauce 1 tbsp sugar 2 tbsp salt 1/2 tsp.
In order to improve the taste, chicken essence and a little sesame oil can be optionally added.
Practice: 1) Wash potatoes, first cut a knife at the bottom, then put it flat on the chopping block, first cut into pieces, then shred. Prepare a pot of clear water, drop a little vinegar, soak the shredded potatoes for a while, then rinse with clear water and drain. 2) Heat oil in the pot, add pepper, and when you smell the smell of pepper (don't fry pepper), turn off the fire and pick out pepper. 3) Fire again. When the oil temperature is 70% hot, add dried red pepper, smell the spicy taste, add chopped green onion and stir-fry for 2 minutes. Then add vinegar, soy sauce, sugar and salt in turn and stir-fry for 1 min, then add shredded green pepper and stir-fry for about 1 min.
Fried mushrooms
Ingredients: Pleurotus ostreatus 750g cucumber 1 onion, ginger and minced garlic 1 teaspoon (5g× 3 = 15g), dried pepper 6 salt 1 teaspoon 5g (for soaking Pleurotus ostreatus) and salt 1/2 teaspoon 3g (for soaking Pleurotus ostreatus).
Exercise:
1) Select Pleurotus ostreatus, soak it in light salt water for 20 minutes, and then wash it one by one. 2) Pour clear water into the pot, heat it with strong fire until it boils, then add the oyster mushroom slices, cook until white powder emerges from the pot, continue cooking for 2 minutes, then take it out, rinse it with cold water and drain the water. 3) Brush the cucumber and cut it into diamond-shaped blocks (see figure). Cut the mushrooms into strips by hand and squeeze out the water slightly. Chop onion, ginger and garlic for later use. Wipe the dried red peppers with paper towels, and don't wash them with water. 4) Pour oil in the wok. When the fire is heated to 50% heat, pour in onion, ginger, minced garlic and dried red pepper. After stir-frying, add Pleurotus eryngii strips and stir-fry 1 min, add soy sauce, salt and sugar and stir-fry for 2 minutes. Pour in cucumber slices and stir-fry for 20 seconds. Pour in a little sesame oil before cooking.
Private snacks cabbage
Ingredients: Chinese cabbage, half a tomato, 2 dried bean curd, 5 slices of ham, 1 slice of minced onion and ginger, each 1 teaspoon (5g).
Seasoning: soy sauce 1 tbsp (15ml), allspice powder1/2tsp (3g), salt1/2tsp (3g), sugar1/2tsp (3g).
Exercise:
1) Chop the cabbage, wash it, drain the water and tear it into small pieces by hand. Wash tomatoes and cut into pieces. Slice ham. Cut the dried bean curd into pieces. Chop ginger and onion. 2) Add oil to the pot. When the oil is 70% hot, add chopped green onion and ginger and stir-fry until fragrant. Then add the dried bean curd. Don't turn it with a shovel. About half a minute, after hearing the sizzling sound of dried tofu, turn it with a shovel and fry the other side with oil. The dried bean curd made in this way is more fragrant and not fragile. 3) Stir-fry the dried bean curd, add soy sauce and spiced powder, then add Chinese cabbage, stir-fry until slightly soft, and add salt and sugar. Pour in tomatoes and ham slices, stir-fry until the tomatoes have a little soup, and then turn off the heat. If there is too much soup, add a little starch.
Sashimi porridge
Ingredients: rice 100g fresh grass carp 100g dried mushrooms, 3 celery 50g shredded ginger 1/2 tablespoons (3g).
Salt 1 teaspoon (5g) sesame oil 1 teaspoon (5ml).
Exercise:
1) soak the dried mushrooms in warm water, then wash them and cut the stems into filaments. Celery is defoliated, washed and chopped. Slice grass carp. Peel ginger, wash and shred. 2) Wash the rice. Add water 1500ml to the pot, bring to a boil with high fire, pour in rice, and simmer for 45 minutes. Then turn to high heat, add fish fillets, shredded mushrooms and shredded ginger and cook for 4 minutes, then turn off the heat. 3) Add chopped celery, salt and sesame oil to taste.
Fool version of xinjiang hand pilaf
Ingredients: 500g lamb chop, 2 onions, half hawthorn, ginger 10, 3 peppers, rice 15, bowl 1.
Seasoning: cumin powder 1 teaspoon (5g) salt 1 teaspoon (5g) soy sauce 1 tablespoon (15ml).
Exercise:
1) Wash the rice and soak it in water for 30 minutes. Peel carrots and cut them into cubes of 1cm. Onions are also diced into the same size. 2) Pour water into the pot, add lamb chops and ginger slices, skim off the floating foam after the fire is boiled (be sure to skim it clean, because this soup will be used later), and then continue to cook for 2 minutes to remove and drain. 3) Heat the wok and pour in the oil. When the oil is 70% hot, add half chopped green onion and stir-fry until fragrant (the other half chopped green onion is reserved). Add lamb chops and stir-fry for 2 minutes until the surface turns golden yellow. Plus the lamb chop soup just now. Add soy sauce and salt, put into the bag (cumin powder+pepper+hawthorn slices), cover and simmer for 20 minutes. 4) Open the pot cover, take out the package, pour the diced carrot and the remaining diced onion into the pot and cook for 1 min, then pour the soup into the rice cooker, not too much soup, subject to the fact that all the ingredients have just been used up. Drain the soaked rice and spread it flat on the lamb chops (at this time, the soup will not exceed the rice, if it is too much, take some out with a spoon). Cover the rice cooker, press the cooking button and it will pop up automatically. Open the lid and stir the rice with a spoon from bottom to top several times.
steamed carp
Ingredients: Carp 65438+ 0 steamed fish, 2 tablespoons of soy sauce (30ml), salt 65438+ 0/2 teaspoon of cooking wine (3g)65438+ 0 teaspoon of water-soaked mushrooms (5ml), 3 winter bamboo shoots, 50g onion and 3 ginger 10g.
Exercise:
1) Remove the scales and viscera of carp. After the carp is washed, it is tilted 45 degrees with a knife, and several cuts are made on the fish body, with a depth of about 2 cm, and each cut is 5 cm apart. 2) Sprinkle salt and cooking wine on the raw back of the fish, wipe it open by hand, and marinate for 10 minute. Soak mushrooms and slice them. Wash the winter bamboo shoots and cut them into thin slices for use. Slice onion and ginger. 3) Spread the onion flat on the plate, put the fish, put half of the cut mushrooms, bamboo shoots and ginger into the incision of the fish, and put the other half into the belly of the fish. 4) Sprinkle soy sauce on the steamed fish, then cut a little onion and shredded ginger and sprinkle on the surface of the fish. 5) Add water to the steamer, add the fish, cover the lid, steam over high fire until it is steaming, and continue steaming for 8 minutes. 6) Take out and sprinkle with shredded red pepper.
Green beans with vegetables and peppers
Ingredients: minced pork, green beans, olives, chopped pepper, minced onion and garlic, cooking wine, soy sauce, salt and sugar, chicken essence.
Exercise:
1) Pour a little cooking wine into the meat stuffing and stir for later use. 2) Remove the tendons from the green beans, wash them and cut them into small pieces. 3) Pour the oil into the pot, heat it to 7 minutes with high fire, pour in the green beans, stir-fry until cooked, and take it out for later use. 4) Pour the oil into the pot. After the minced onion and garlic are fragrant, add the minced meat and stir fry until it is not cooked. 5) Pour the spare green beans back into the pot, add olives, chopped peppers, soy sauce, salt and sugar in turn, stir-fry for 2 minutes, and add a little chicken essence to take them out.
Braised tofu with bacon
Ingredients: bacon 65438+ tofu 0 block 65438+ 0 box of shallots, 2 pieces of oyster sauce, 2 tablespoons (30ml), sugar 1 teaspoon (5g), salt 1/4 teaspoons (1g), and white pepper1.
Exercise:
1) Put the bacon in a cold water pot, cook it for 10 minutes, take it out and slice it for later use. Cut the tofu into 2cm pieces, put them in a frying pan and fry them on both sides over medium heat until golden brown. Wash shallots and cut into sections. 2) Pour some oil into the frying pan. When the fire is heated to 70% heat, add shallots and stir-fry until fragrant. Then pour in bacon and tofu, add oyster sauce, sugar, salt and pepper, stir well, then pour in water (not more than half of the ingredients), cover the lid, stew for 5 minutes on medium heat, open the lid and pour in water starch and stir well.
Fried shredded pork with sweet noodle sauce
Ingredients: 300g pork tenderloin, 2 eggs of scallion 1 (actual dosage: half egg white), 2 tablespoons of cooking wine (30ml).
Dry starch 1 teaspoon (5g) tomato sauce 2 tablespoons (30g) oyster sauce 1 teaspoon (15g) sweet noodle sauce 2 tablespoons (30ml) sesame oil 1/4 teaspoons (1ml).
Exercise:
1) Cut the tenderloin into 3mm thick pieces, and then cut into 3mm wide filaments. Put into a bowl, add cooking wine, add half an egg white, stir well, then add dry starch, stir well, and marinate for 10 minute. 2) Remove the green part of the green onion, only take the onion segments, wash and cut them into 4 cm long segments, then cut them in half, cut them into filaments and put them in a plate. 3) Pour the oil into the pot. When the fire is 80% hot, pour the shredded pork and spread it out quickly with a shovel. Stir-fry shredded pork until it changes color, and take it out for later use. 4) Leave a little low oil in the pot, turn to low heat, first pour tomato sauce, then oyster sauce, and finally pour sweet noodle sauce, stir and pour the fried shredded pork back into the pot, stir quickly over high fire, so that each shredded pork is covered with sauce, and then pour a little sesame oil and take it out of the pot.
omelette
Ingredients: 1 egg, 1 omelet or onion rings, 1/4 teaspoons of salt (1 g).
Exercise:
1. Coat the pan with a thin layer of oil. When heated to 70% heat, put down the fried eggs (or chopped onion rings). 2. Pour the cracked egg liquid into an fried egg (or onion rings), adjust it to low heat and fry slowly until the bottom is solidified, and sprinkle some salt evenly until the color turns golden yellow and the egg liquid is solidified.
Wei Jia Bao cock
Ingredients: 250g chicken breast, 4 fried peanuts, 50g onion, 2 teaspoons of Jiang Mo (1 0g), minced garlic 1 teaspoon (5g), pepper1teaspoon (5g) and 6 dried red peppers.
Seasoning: salt 1 teaspoon (5g) cooking wine 1/2 teaspoons (3g) dry starch 2 teaspoons (10g) rice vinegar 2 tablespoons (30ml) soy sauce 1 teaspoon (15ml) white sugar 2 teaspoons (15ml).
Exercise:
1) Cut the chicken breast into cubes with the size of 1cm, add salt (1/2 teaspoons), stir the cooking wine and dry starch evenly, and marinate for 5 minutes. Cut onion into small pieces slightly smaller than diced chicken, and cut onion and ginger into powder. Dice the green pepper. 2) Put garlic, onion and ginger into a bowl, and add salt (1/2 teaspoons), sugar, rice vinegar, soy sauce, clear water and water starch to make juice. 3) Heat the pan, pour in oil, add a little sesame oil, add pepper after the oil is cool, and add dried pepper until the pepper is slightly fragrant. 4) Add diced chicken, stir-fry until it changes color, add green pepper, stir-fry for 10 second, pour in the prepared juice, stir-fry over high fire for 1 minute, and then pour in the fried peanuts.
Home-cooked meat fried cake
Ingredients: pancake 300g Chinese cabbage 300g tenderloin 200g red pepper 1 half root onion.
Seasoning: cooking wine 1 tablespoon (1 5ml) starch 1 tablespoon (1 5g) soy sauce1tablespoon (15ml) rice vinegar1teaspoon (5ml).
Exercise:
1) Pancakes are cut into filaments, Chinese cabbage is washed and cut into filaments, and red pepper is washed and sliced obliquely. Shred tenderloin along the texture of the meat, add cooking wine, soy sauce and starch and marinate for 5 minutes. 2) Pour the oil into the pot. When the oil is 70% hot, add chopped green onion and stir-fry until fragrant, then pour in the tenderloin, stir-fry until the shredded pork changes color, and take it out for later use. 3) Add oil to the pot, heat it to 70%, add red pepper slices, pour in shredded pancakes, stir-fry for 2 minutes, then pour in soy sauce, then pour in shredded cabbage and stir-fry until the shredded vegetables are soft, then pour in a little rice vinegar, add salt and sugar, stir-fry shredded pork, and sprinkle a little monosodium glutamate after stir-frying.
Noodles with shredded chicken and noodles with gravy.
Ingredients: chicken leg meat 1 piece, 2 eggs, 3 auricularia auricula, 5 mushrooms, day lily 15g, 2 tablespoons of soy sauce (30ml), 6 tablespoons of water starch (90ml), 2 tablespoons of salt (10g) and sugar 1 piece.
Exercise:
1) Boil the water in the pot, add the ginger slices, add the boneless chicken leg meat, skim off the floating powder, cook the chicken slowly over medium heat until it is completely cooked (it can be penetrated by chopsticks), then take it out and cool it, and shred it by hand for later use. 2) Soak dried auricularia, day lily and dried shiitake mushrooms in cold water for later use. After the fungus is soaked, gently rub off the sediment attached to it and cut off the hard part at the bottom. Cut auricularia auricula into shreds as thick as shredded chicken. After the mushrooms are soaked, gently squeeze out some water and cut into cubes for later use. The yellow flowers are cut into small pieces 4 cm long. 3) Break the eggs into egg liquid with chopsticks. Pour an appropriate amount of oil into the pot, heat it to 70%, stir-fry shredded auricularia, diced mushrooms and daylily together, then pour hot water, cover the pot, and cook for 10 minute. 4) Add salt, soy sauce and sugar. Change it to high fire thicken (slowly pour starch along the periphery of the pot with one hand, and slowly push it evenly while pouring starch with a spatula in the other hand. When the marinade in the pot thickens, slowly pour the egg liquid into a circle and push it evenly from the bottom with a spatula to prevent the marinade from sticking to the bottom of the pot. 5) Sprinkle a proper amount of chopped green onion out of the pot and pour it on the cooked noodles.