A complete collection of classic recipes with pictures

A complete collection of classic recipes with pictures. Food is what we all like. Everyone knows that there are many types of food, and according to different Different regions have different recipes and flavors for the same food. Here is a collection of classic recipes with pictures. Complete collection of classic recipes with pictures 1

The first course: Stir-fried shredded pork with green pepper and yuba

Required materials: 3 green peppers, 150 grams of lean meat, one yuba, Orleans marinade, Appropriate amount of salt, appropriate amount of pepper, appropriate amount of thirteen spices (optional), 3 cloves of garlic, cooked white sesame seeds (for decoration, can be ignored).

Step 1. Cut the tenderloin into shreds along the texture. If it is not easy to cut, you can put it in the refrigerator for a while before cutting.

Step 2. Scoop half of the Orleans chicken wing marinade With a ceramic spoon, add a little bit of salt, pepper, thirteen spices and shredded meat with your hands, and marinate for 10 minutes (you can also cover it with plastic wrap and keep it fresh in the refrigerator for one night, which will make it more delicious)

Steps 3. Cut green pepper into shreds.

Step 4. Use a knife to chop the garlic.

Step 5. Soak the yuba in water until soft and set aside!

Step 6. Heat the pan with cold oil (a little more than usual), add the minced garlic and stir-fry until fragrant.

Step 7. Add green pepper shreds over medium heat and stir-fry until the color becomes darker.

Step 8. Add soaked yuba and stir-fry for about 2-3 minutes.

Step 9. Over medium-high heat, add the shredded pork and stir-fry the shredded pork quickly. When the shredded pork turns white, the shredded pork is almost cooked. At this time, add an appropriate amount of salt to taste. , stir-fry for another 1 minute and take it out of the pan.

Step 10. Remove from the pan and sprinkle white sesame seeds for decoration. This step can be ignored.

The second course: Vinegar Cabbage

Required materials: one cabbage, 10 grams of vinegar, 5 grams of light soy sauce, 3 grams of sugar, salt 1 gram, 1 gram of chicken essence, 4 dry red peppers, 5 cloves of garlic, 15 grams of cooking oil.

Step 1. Prepare the ingredients. Put vinegar, sugar, salt and light soy sauce in a bowl to make juice.

Step 2. Wash the cabbage and drain it.

Step 3. Cut the cabbage stems and leaves into the shapes you want.

Step 4. Heat the pot and add oil. When the oil temperature is 40 to 50% hot, add chopped red pepper and minced garlic and sauté until fragrant.

Step 5. Add the cabbage stems and stir-fry quickly over high heat.

Step 6. Then add the cabbage leaves and continue to stir-fry together. When the cabbage becomes slightly soft, add the prepared salt, sugar, vinegar and light soy sauce.

Step 7. The cabbage will release water during the cooking process, so there is no need to add water. Cook until the cabbage becomes soft, add chicken essence for seasoning, and stir-fry a few times before serving.

The third course: minced meat vermicelli stew

Ingredients required: 100 grams of minced meat, a handful of sweet potato vermicelli, 2 slices of ginger, 3 cloves of garlic , 2 green onions, a few spicy millets, 1 spoon of Pixian bean paste, half a spoon of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of oil, a little sugar and a little salt.

Step 1. Prepare the ingredients. Soak the vermicelli in warm water in advance, and chop the onion, ginger, garlic, millet and spicy.

Step 2. Heat the pan with cold oil, pour in the minced meat and stir-fry until the color turns white.

Step 3. Add green onion, minced ginger and garlic, and spicy millet and stir-fry.

Step 4. Add Pixian bean paste, dark soy sauce, light soy sauce, oil and stir-fry evenly.

Step 5. Pour in water and bring to a boil.

Step 6. Add the soaked vermicelli, sprinkle with a little sugar and salt and cook for two minutes. When the vermicelli becomes soft, take it out of the pan and sprinkle with chopped green onion.

Course 4: Garlic Spare Ribs

Ingredients required: 500 grams of pork ribs, 1 spoon of cooking wine, 2 spoons of light soy sauce, half a spoon of pepper, Appropriate amount of salt, 1 tablespoon of sugar, 2 tablespoons of starch, one head of garlic, and 1 teaspoon of dark soy sauce.

Step 1. Chop the ribs into small pieces and wash them. Add cooking wine, light soy sauce, pepper, salt and starch, mix well, and marinate for 30 minutes.

Step 2. Fry the marinated pork ribs until golden brown, remove and drain the oil and set aside.

Step 3. Chop the garlic into minced garlic.

Step 4. Heat oil in a pan, add half of the minced garlic and stir-fry until fragrant.

Step 5. Add pork ribs, light soy sauce, and dark soy sauce and stir-fry evenly.

Step 6. Add sugar, salt, and remaining minced garlic, stir-fry until evenly distributed, and serve.

The fifth course: vegetable garden omelette

Materials required: half vegetable garden (dried radish), 2 eggs, appropriate amount of oil.

Step 1. Chop the preserved vegetables, beat the eggs and set aside.

Step 2: Add appropriate amount of oil, add preserved vegetables and stir-fry until fragrant

Step 3: Spread the preserved vegetables properly, pour in the egg liquid, and fry until both sides are golden ( No need to add salt, the vegetable garden is already salty).

Step 4. If you are afraid of getting angry, add appropriate amount of water and boil for a while.

The sixth course: braised pig's trotters

Ingredients required: half pig's trotters, 10 grams of rock sugar, 3 sections of scallion, 2 slices of ginger, raw Use the right amount of smoked soy sauce, the right amount of dark soy sauce, the right amount of cooking wine, and the right amount of salt and chicken essence.

Step 1. Boil the pig's trotters in cold water to remove the fishy smell.

Step 2. After the oil is hot, add the rock sugar. Be careful not to turn the heat too high, as the rock sugar will burn easily.

Step 3. Add pork knuckles to the pot and stir-fry the sugar color.

Step 4. Add cooking wine, light soy sauce, dark soy sauce, ginger and green onion, stir-fry evenly.

Step 5. Add water until the water covers the pig’s knuckles.

Step 6. Bring to a boil over high heat, then reduce heat to low and simmer for 1 hour.

Step 7. When time is up, turn up the heat and reduce the juice.

The seventh course: sweet and sour hairtail

Required materials: one hairtail, appropriate amount of cooking wine, 1 tablespoon of sugar, 1 tablespoon of vinegar, appropriate amount of green onion and ginger , appropriate amount of pepper, appropriate amount of starch, appropriate amount of cooking oil.

Step 1. Clean the hairtail and cut into sections. Add cooking wine, pepper, onion and ginger and marinate for 30 minutes.

Step 2. Coat the hairtail segments with dry starch.

Step 3. Pour an appropriate amount of cooking oil into the pan, add the hairtail segments covered with dry starch, and fry over low heat.

Step 4. Fry until both sides are golden brown.

Step 5. Leave the oil in the pot and sauté the onion and ginger until fragrant.

Step 6. Add the fried hairtail segments, add half a bowl of water, a spoonful of sugar, a spoonful of vinegar, (the ratio of sweet and vinegar is 1:1) and a little salt.

Step 7. Once the soup is thickened, it is ready to serve.

The eighth course: Home-style grilled yuba with shiitake mushrooms

Required materials: optional yuba, appropriate amount of mushrooms, appropriate amount of green and red peppers and carrots, appropriate amount of oil, old Use an appropriate amount of soy sauce, a little dark soy sauce, an appropriate amount of cooking oil, a little water starch, an appropriate amount of salt, and a little green onion.

Step 1. Clean the mushrooms first and then soak them. The water used to soak the mushrooms should be retained.

Step 2: Soak the yuba and set aside.

Step 3. Squeeze out the water from the mushrooms, keep the water for soaking the mushrooms, and cut the yuba into inch-long pieces.

Step 4. Cut the carrots into rhombus-shaped slices as a side dish, cut the green onions into inch-sized pieces and set aside. Mix the water and starch and set aside. (The side dishes can be optional, such as fungus or green and red peppers, etc.)

Step 5. Heat the oil in the pot and add the green onions to the pot, then add the mushrooms to make them fragrant.

Step 6. Add yuba and stir-fry. Add oyster sauce and stir-fry evenly.

Step 7. Add the water used to soak the mushrooms to enhance the flavor. Add the side dishes at this time and cook for 30 seconds to make it more flavorful. You can taste the saltiness to decide whether to add salt or dark soy sauce. .

Step 8. Add water starch, bring to a boil and reduce the juice, then turn off the heat.

Course 9: Sautéed Eggplant

Ingredients required: 1 tablespoon bean paste, 1 eggplant, 1 tablespoon soy sauce, 3 cloves minced garlic , appropriate amount of salt, 2 green peppers, and a small amount of water.

Step 1. Wash and peel the eggplant, cut into small pieces and set aside. Cut the green pepper into sections and mince the garlic.

Step 2. Heat oil over high heat and sauté minced garlic until fragrant, then turn to medium heat and add eggplant and green pepper.

Step 3. Stir fry for a few times and then add a small amount of water. Don’t add too much.

Step 4: Stir-fry a few more times and add the very fresh soy sauce.

Step 5. The eggplant is absorbing water at this time, add another spoonful of bean paste into it.

Step 6. Stir-fry and stir-fry to color the eggplant, and stir in all the seasonings. Then turn to low heat, cover the pot and simmer for five minutes. During this period, you can open the lid to see if the juice is absorbed and whether the eggplant is soft.

Step 7. Once the juice is reduced and the eggplant is soft, it is ready to be taken out of the pot. (Doubanjiang is very salty, no need to add salt, add a little if it is heavy)

Course 10: Steamed Chicken with Mushrooms

Required materials: chicken legs 2, 30 grams of dried shiitake mushrooms, 10 grams of garlic, 10 grams of ginger, 1 tablespoon of oil, 2 tablespoons of soy sauce, 1 teaspoon of chicken essence, 1 teaspoon of salt, appropriate amount of chopped green onion.

Step 1. Soak the mushrooms in advance and set aside.

Step 2. Wash the chicken legs and chop into small pieces. Soak the mushrooms, wash and squeeze out the water and set aside. Slice the ginger, slice the garlic, and chop the green onions.

Step 3. Put the chicken legs into a container that can be steamed, add ginger and garlic slices, add oyster sauce, add very fresh soy sauce, add chicken essence, add salt, mix well and marinate for half an hour. .

Step 4. Add mushrooms and mix well.

Step 5. Put it in a steamer, boil the water and steam over high heat for 20 minutes.

Step 6. Take out of the pan and sprinkle with chopped green onion. Complete collection of classic recipes with pictures 2

Potato and kelp roasted pork

Ingredients: potatoes, kelp, pork belly, salt, cinnamon, star anise, light soy sauce, dark soy sauce, green onions, and ginger.

Method:

1. Soak the kelp half a day in advance.

Wash, peel and cut the potatoes into large pieces, and cut the pork belly into cubes;

2. Put a little oil in the pot, add the pork belly after the oil is hot, and fry over low heat until the surface of the meat turns yellow and tightens, and the oil in the meat Seep out, add green onion and ginger slices and stir-fry for a few times, add potato pieces and stir-fry, add dark soy sauce and light soy sauce and stir-fry evenly;

3. Add kelp, pour in enough to cover the potatoes by one or two centimeters. It is advisable to boil water. Add star anise and cinnamon, bring to a boil over high heat, turn to medium heat and simmer for about 30 minutes;

4. Add a little salt, bring to a boil over high heat and remove the juice.

Dry-pot shrimp

Ingredients: shrimp, potatoes, garlic cloves, red pepper, coriander.

Method: 1. Remove the mud from the fresh shrimps, wash them and drain them. Peel the potatoes, wash them and cut them into small pieces. Make them smaller for easier flavor. Garlic cloves, cut red pepper into small pieces, wash and cut coriander into small pieces.

2. Put an appropriate amount of oil in the pot, a little more. Fry the shrimp over high heat until it changes color completely, then turn to low heat and continue frying for 5-8 seconds.

3. Remove and get the shrimp oil. Pour the shrimp oil into the pot and fry the potatoes.

4. After frying for 5-8 seconds on high heat, turn to low heat and fry until the potatoes are cooked through and the surface is slightly burnt.

5. Add a little salt to taste. Add the fried shrimps and stir fry appropriately

6. Crush the garlic cloves with a knife and put them into the pot.

7. Add red pepper. Just add coriander.

Okra scrambled eggs

Ingredients: okra, eggs, red pepper, salt, oil

1. Wash okra Blanch it in boiling water, then cut it into sections; cut the red pepper into small pieces.

2. Beat the eggs in a bowl, add a little salt, and heat the oil in the pot. Pour in the egg liquid and stir-fry it into pieces. Set aside.

3. Add some oil to the pot, add okra and red pepper and stir-fry briefly.

4. Add the scrambled eggs and stir well, add salt to taste and serve.

Stir-fried pork liver with celery

Ingredients: 500g celery, 300g pork liver, 15g red pepper, onion and ginger, oil, salt, 20ml cooking wine, 3g sugar , 20ml soy sauce, 2g pepper, chicken essence, starch, sesame oil

1. Wash and cut the celery into sections, shred the red pepper, and slice the pork liver into slices

2. Add the pork liver to the cooking wine , sugar, pepper, soy sauce and starch, mix well

3. Put the celery in boiling water, add a little salt and simmer it, take it out and let it cool

4. Heat the oil pan , sauté the ginger and green onions until fragrant, add the pork liver slices, stir-fry until they change color and harden, then set aside.

5. Continue to heat the oil pan, pour in the celery, add salt, sugar and soy sauce

< p> 6. Stir-fry evenly, then add shredded red pepper and pork liver, drizzle with sesame oil, add a little chicken essence, stir-fry evenly and turn off the heat

Spicy sesame bones

Ingredients: 400 grams of pork ribs, 15 grams of dried pepper segments, appropriate amount of cooked sesame seeds, 1/2 egg yolk.

Seasoning: minced garlic, minced ginger, chicken essence, sugar, ginger powder, soy sauce, rice vinegar, starch. Appropriate amount of sesame oil and vegetable oil.

1. Wash the spareribs, chop them into pieces, add soy sauce, chicken essence, ginger powder, egg yolk, and starch to marinate, then fry in hot oil until golden, and remove. < /p>

Stir-fried pork with hot peppers

Ingredients: pork belly, green hot peppers, tempeh, Lee Kum Kee tempeh spicy sauce, cooking wine, dark soy sauce, light soy sauce, green garlic sprouts, Garlic, oil, salt, sugar

Method

1. Wash and slice the pork belly, slice the peppers, smash the garlic, cut the garlic sprouts into sections, dark soy sauce, light soy sauce, sugar, salt Pour the Lee Kum Kee Black Bean Spicy Sauce into a bowl and mix evenly

2. Heat the pot, place the pork belly in the pot and fry over low heat until one side is slightly oily, then add a small amount of vegetable oil and fry until one side is slightly oily. yellow, then flip and fry until the other side is slightly brown and then serve, leaving the fried oil in the pot

3. Put the green pepper segments into the pot and fry over medium heat until slightly soft, then serve out . Then add the minced garlic and tempeh and sauté until fragrant

4. Turn up the heat, put the pork belly and green pepper into the pot, add cooking wine and stir-fry until the cooking wine evaporates, then pour in the sauce prepared in the first step, and sprinkle Add green garlic sprouts and stir-fry evenly

Stir-fried razor clams

Ingredients: razor clams; green onions; ginger; garlic; black bean paste; green peppers; red peppers; Onions

1. Soak razor clams in salt water for at least two hours and spit out sand

2. Slice onions, ginger and garlic, cut onions into cubes, cut green and red peppers and set aside

3. Boil the soaked razor clams in boiling water for a while, take them out and set aside

4. Heat the oil pan, stir-fry onions, ginger and garlic until fragrant, add onions, green peppers and red peppers in sequence, and finally add an appropriate amount For the black bean sauce, add an appropriate amount of water

5. Put the razor clams into the pot and stir-fry (the black bean sauce itself is salty, no need to add salt).

Shrimp and tofu

1. Boil the fresh grass shrimp in a pot, then cool it with cold water

2. Peel the shrimp and keep them. Wash the phoenix tail, mix well with 1 gram of salt, cracked black pepper, cooking wine, and a small spoonful of cornstarch, and marinate for ten minutes!

3. A piece of southern tofu! Prepare onions, ginger and garlic, slice ginger and garlic, dice onions and millet and set aside!

4. Cut the tofu into small pieces, add a small spoonful of salt to the boiling water pot, and blanch the tofu to remove the raw beany smell! Remove and control the moisture!

5. Prepare the seasonings to be used: 30ml oyster sauce, 10ml soy sauce, 10m1 cooking wine;

6. Heat the pot, pour an appropriate amount of vegetable oil, and slide the shrimp until it changes color. Take it out (about 30 seconds);

7. Leave the oil in the pot and stir-fry the onions, ginger and garlic! Pour the dressing into the bowl! Add 50ml of water and bring to boil!

8. Pour in the tofu and boil for two minutes, add the shrimp, boil for another minute, and thicken with water starch!

Pan-fried fish steak

Ingredients: herring steak, minced ginger and green onion, cooking wine, black pepper, cooking wine, refined salt

1. Wash the herring steak. Cut the fish fillets into even thicknesses.

2. Add minced ginger and green onion, cooking wine, black pepper, cooking wine, and refined salt and mix well. Marinate for half an hour.

3. Add oil to the hot pan.

4. Add the marinated fish fillets.

5. Fry until golden brown on both sides.

6. Sprinkle with salt and pepper.

Grilled Bean Curd with Mushrooms

Ingredients: 50g dried bean curd, 4 dried shiitake mushrooms, half red pepper, half carrot, 1 tablespoon light soy sauce , 1 tsp dark soy sauce, a little salt

1. Soak the yuba in boiling water, soak the mushrooms and cut them into shreds

2. Cut the carrots into shreds, and cut the red pepper into shreds

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3. Heat oil in the pot, first add carrots and stir-fry for a while

4. Then add shredded red peppers, shredded mushrooms and yuba and stir-fry

5. Add raw vegetables and stir-fry Stir-fry soy sauce, dark soy sauce and a little salt until evenly

Dried bean curd twice-cooked pork

Ingredients: Pork belly with skin (200g), dried tofu (150g) Tempeh (10g), green onions (10g), ginger (10g), Maggi (10ml), peanut oil (15ml)

1. Slice dried tofu.

2. Add appropriate amount of water to the pot and add pork.

3. Add green onions and ginger slices and bring to a boil over high heat.

4. Cover, turn to low heat and simmer for 10 minutes, remove and let cool.

5. Slice the cooked pork.

6. Chop the tempeh into small pieces, add oil in a hot pan and stir-fry the tempeh until fragrant.

7. Add onion and ginger and stir-fry until fragrant. Add the meat slices and saute until fragrant.

8. Add dried tofu and stir-fry for 30 seconds. Add Maggi Fresh. Stir well over high heat and serve on a plate. Classic recipes with pictures 3

1. Okra, abalone and steamed egg custard

Ingredients: 2 eggs, 2 abalone, 2 okra< /p>

Accessories: appropriate amount of light soy sauce, appropriate amount of sesame oil, 2 slices of ginger, appropriate amount of water

Steps:

1. Break 2 eggs into a bowl and another basin To fill the water, I used egg shells to fill the water, which is the water of 2 and a half egg shells. If you want it to be smoother, just add more water. I like it to be smoother, so that's it.

2. Beat the eggs, do not beat too hard, and add them to the water.

3. Gently stir the eggs and water in one direction. The force should not be too strong. Try to keep the egg liquid from foaming until it is evenly mixed.

4. Sieve the egg liquid at least once.

5. Pour into 2 bowls, cover with plastic wrap, and use a toothpick to poke a few small holes for ventilation.

6. Wait for the water in the steamer to boil before adding the egg liquid, and the lid cannot be tightly closed (leave a gap as wide as a finger). Steam over medium-low heat.

7. Clean the abalone with a cutting knife, boil it for 1 minute, turn off the heat, pick up and drain the water.

8. Blanch okra.

9. Cut each okra into 5 sections, leaving the tail longer.

10. After steaming for 7-8 minutes, you will find that the eggs have solidified. Open the lid, add okra and abalone, and steam for another 2 minutes.

11. After serving, pour sesame oil and light soy sauce on top.

2. Pig skin jelly

Main ingredient: two strips of pig skin

Accessories: appropriate amount of star anise, appropriate amount of pepper, appropriate amount of cinnamon , appropriate amount of onion root, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of light soy sauce

Steps:

1. Prepare these auxiliary ingredients: onion, ginger, star anise, cinnamon ,Sichuan peppercorn.

2. Soak two strips of pig skin in water and clean.

3. Pick up and put it into a pot of boiling water, add a little star anise, pepper, green onion and cooking wine and simmer for 4-5 minutes.

4. Take out the pork skin and put it in cold water to cool slightly, then pull out the hair on the pig skin.

5. Place the pork skin on the cutting board with the meaty side facing up. Hold the pig skin with one hand and cut it diagonally with the knife in the other. Shave off the fat on the pig skin and wash it clean.

6. Cut the pork skin into shreds first, then into cubes.

7. Put all the diced pork skin in a bowl, and use a bowl of the same size to fill with cold water. The amount of water used is about 3 times that of the pork skin.

8. Pour the diced pork skin into the pressure cooker and add water about three times.

9. Add the remaining auxiliary ingredients. Bring to a boil over high heat and cook in the pressure cooker for about 7-8 minutes.

10. When the gas subsides, add appropriate amounts of salt and white pepper.

11. After tasting it, it was bland, so I added some light soy sauce (I forgot to take a photo.)

12. Pour it into a lunch box, wait for it to cool, and put it in the refrigerator. It became skin jelly.

13. Directly mark the grid in the lunch box and take it out of the plate. Pour on the sesame oil and favorite seasonings. As for me, because I thought the saltiness was moderate, I just drizzled it with sesame oil and added some cooked corn kernels and cold cucumber shreds for decoration.

3. Steamed buns stuffed with three delicacies

Main ingredients: 300 grams of leeks, 50 grams of fungus, 500 grams of pork filling, appropriate amount of shrimp, 2 eggs, Appropriate amount of alkaline noodles

Accessories: 1000 grams of flour, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of refined salt, appropriate amount of MSG, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of sesame oil, appropriate amount of sugar, appropriate amount of yeast, appropriate amount of baking powder, appropriate amount of pepper

Steps:

1. Prepare the required ingredients: flour, leeks, fungus, pork filling, shrimp, eggs

2. Prepare the seasonings: onions, ginger

3. Add sugar, baking powder, alkali flour, yeast and flour together with water to form a dough, cover and let rise.

4. Beat the eggs and fry them in an oil pan. Immediately after forming, turn off the heat and shovel it into pieces

5. Soak the fungus in advance, blanch it in boiling water, and chop it into pieces

6. Chop the shrimp into roughly a few pieces< /p>

7. Wash and drain the leeks and chop them into pieces

8. Chop the green onion and ginger

9. First, pour the minced ginger into the meat filling

10. Add soy sauce, refined salt, monosodium glutamate, cooking wine, sugar, and pepper

11. Add water and stir the meat filling. The water should be poured in slowly to add enough water. The meat filling will be delicious and not bad in taste. Generally, in pure meat filling, at least 8 ounces of water should be added to 1 pound of meat.

12. Add enough water and then pour in sesame oil

13. After the meat filling is mixed, add chopped green onion

14. Add fungus, eggs and shrimps Stir evenly

15. Finally add the leeks to prevent water from escaping

16. Divide the risen dough into small equal portions

17. Roll it into dough

18. Place the fillings on the dough.

19. Use your thumbs to twist the dough and turn it in one direction to wrap it up. (O(∩_∩)O I am left-handed, so it may look a little awkward)

20. The more pleats the buns have, the better they look

21. Boil the pot in advance and pinch it Put the good buns in and cook on medium heat for 7 minutes

4. Garlic pasta

Ingredients: 150 grams of long Italian noodles, 80 grams of celery

Accessories: 25 grams of garlic, 2 small red peppers, 20 grams of olive oil, appropriate amount of salt, appropriate amount of black pepper, and a little crushed pepper

Steps:

1. Main raw materials.

2. Pour water into the soup pot, sprinkle in 5 grams of salt and bring to a boil.

3. Slice the garlic and set aside.

4. Cut the small peppers into small circles and remove the seeds and set aside.

5. Chop the parsley and set aside.

6. Have all materials ready.

7. At this time, the water is boiling. Add the pasta into the boiling water.

8. After adding the pasta, stir it constantly with bamboo chopsticks and cook the pasta for about 10 minutes.

9. Heat the frying spoon over high heat and add olive oil.

10. Add garlic slices to warm oil and stir-fry over low heat.

11. Fry the garlic slices until they turn slightly yellow.

12. Add chili and stir-fry for a few times.

13. Then add 60 grams of celery and stir-fry for a few times.

14. Take out the cooked pasta, put it into the wok, and stir-fry it with the vegetables.

15. Stir-fry over high heat evenly.

16. Add salt to taste.

17. Add pepper to taste.

18. Finally, add the remaining 20 grams of parsley and stir-fry evenly before serving.

19. After the pasta is out of the pot, sprinkle with a little cooked black pepper and enjoy.

Characteristics of garlic pasta: refreshing color, strong garlic aroma, smooth taste, and fragrant aftertaste.

5. Tremella lotus seed soup

Steps:

1. Prepare ingredients:

Natural Tremella, Clean water (the Tremella fuciformis grown in bags are generally sold in the market now. It is said that the nutritional value of this Tremella fuciformis is not very high, so I bought some natural ones, but it was very difficult to clean, and it took me a long time to get it done.)

2. Soak the Tremella fungus in clean water until it becomes soft, about half an hour. But if you are not in a hurry, soak it for as long as possible, about two or three hours. Change the water every hour. This will make the Tremella fungus softer. It is easy to stew and become glutinous, and some bad ingredients of the white fungus itself will dissolve into the water.

3. Clean the soaked white fungus and remove the roots. If the white fungus is copper-green and feels rotten and soft to the touch, it is broken and should be removed.

4. Add water according to the situation. I use an electric pressure cooker to stew, which is not very water-intensive, so for these white fungus, add two and a half bowls of the white porcelain bowl in the previous picture. If it is stewed over an open flame, it will take one time. Add more sex, because natural basswood white fungus is not as easy to stew as bag material.

5. Wash the lotus seeds and put them into the pot together (I use cored lotus seeds. Many people think the lotus seeds are bitter. You can buy coreless ones, but the lotus seeds are very effective in removing heart fire. Good, not very bitter, so the ones with cores are better, hehe)

6. Pressurize, for seventy minutes

7. Wash the wolfberries

< p> 8. Appropriate amount of polycrystalline rock sugar (there is no rock sugar this time, so I will use it reluctantly)

9. When the stew is done, turn off the power. While the white fungus soup is still hot, add the rock sugar and wolfberry and stir well. That’s it. If you like to eat dates or pears, you can also add a few. Note that red dates and pears should be added after the white fungus is stewed. Then plug in the power but uncover it, and simmer for a few minutes without pressure. If the wolfberry rock sugar and red dates are in Adding it at the beginning of simmering will make the soup opaque and taste a little sour, so be sure to add it after simmering.

10. Take it out and have a look, hehe

11. Put it in the refrigerator to chill

12. Lotus seeds, lotus seeds

13 , Tremella is very glutinous, it melts in your mouth

14. The soup is also very thick.

Storage:

Put it into a large soup bowl, let it cool naturally, then put it in the refrigerator and keep it in the refrigerator for more than three hours (be sure to cool it before putting it in the refrigerator, if If you put the food in while it is still hot, not only will the refrigerator be damaged easily, but so will the food.)

After three hours, you can enjoy delicious food that nourishes the heart and lungs without causing irritation.

Wow, it’s super delicious. The white fungus melts in your mouth. Just suck the red dates and all the meat will go into your mouth. The thick soup is mixed with the aroma of snow pear and red dates. It’s so beautiful. Hehe Hee, the most refreshing thing is that after eating a bowl, you feel cool from mouth to stomach. It's so refreshing.