I once read an article that said: "At present, food can always be thoughtful, or greedy, observing before eating, thinking during eating, simmering after eating, eating is nature, chewing quietly and remembering gently, which is extraordinary charm. Eating is a kind of happiness, taste is a kind of interest, and transparent ink feels spicy, salty and sweet in words, which is a kind of happiness. Those who can eat get a warm stomach; Those who will eat will find a peace of mind. " Savor it carefully and feel deeply! Food has become a part of our life now. Life, walk slowly and live slowly. Life doesn't need gorgeous clothes or sweet words. What life needs is to eat well three times a day and finish every day flatly. 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 cheer for the wonderful life every day!

purple potato twist

Method: 1. Peel the purple potato, steam it, press it into mud, add flour and vegetable oil to knead it into dough, and add sugar powder at the same time.

2. wake the kneaded dough for 21 minutes, then roll it into skin, sprinkle sesame seeds on the surface, roll it evenly and cut it into 2cm wide strips.

3. Rub each strip into a cylinder, rub it in one direction and then pick it up at both ends, and it will naturally twist together into a twist.

4. Boil the oil from the pan. Add the twist when the oil temperature is 51%. Fry slowly with low heat, and keep turning over to avoid frying.

5. fry until the surface is golden yellow, remove and drain the oil.

Fried shredded bamboo shoots with eggs

Ingredients: lettuce, eggs, oil, salt, soy sauce

Practice: 1. Peel lettuce and shred it, put the eggs into a bowl, add salt and stir well.

2. Add salt to the shredded lettuce and grab it evenly, and then take it out and squeeze it out.

3. Pour the oil into the hot pot, stir-fry the eggs until they are solidified, and put them away for later use.

4. Heat the oil in the pan, add the shredded lettuce and stir-fry until it breaks.

5. Return the eggs to the pan and stir well, then add a little light soy sauce and stir well.

spinach mixed with cashew nuts

materials: spinach, cooked cashew nuts, salt, sugar, light soy sauce, sesame oil, monosodium glutamate and red pepper?

1. Wash spinach and cut into sections.

2. Boil the water from the pot, add the water to the spinach, blanch it, take it out, drain it, cool it, and put it on a plate.

3. Add salt, sugar, soy sauce, sesame oil, cashew nuts and monosodium glutamate and mix well.

taiji beef sandwich cake

ingredients: 151g beef, 211g green pepper and 11g lotus leaf cake. 511 grams of salad oil (about 61 grams), 3 grams of salt and monosodium glutamate, 11 grams of Chili noodles and balsamic vinegar, 5 grams of cumin powder, 51 grams of Laoganma lobster sauce, and material A (2 grams of monosodium glutamate, chicken essence and pepper, and 11 grams of Donggu Yipin Xian).

Practice

1. Cut the beef into cubes, add salt and monosodium glutamate for pickling for 5 minutes, put it in salad oil that is heated to 41%, smooth it with low heat, and take it out to control the oil.

2. Leave the bottom oil in the pot. When it's 71% hot, add diced beef, sprinkle with Chili noodles and cumin powder, turn over high heat and take out.

3. directly put the chopped green pepper rings into the pot for frying beef, add Laoganma Douchi and material A, stir-fry evenly with strong fire, pour in balsamic vinegar, take out the pot and put it into a plate, then put the fried beef into a Tai Chi shape, and put the steamed lotus leaf cake on the edge of the plate.

green pepper Pleurotus ostreatus

Ingredients: small green pepper, Pleurotus ostreatus, pepper juice, salt and garlic

Practice: 1. Soak Pleurotus ostreatus in water for 21 minutes, then wash it, drain the water, and cook it with boiling water to remove the smell of grass and impurities;

2. Shred the green pepper, blanch it, and then dice it for later use.

3. Pour pepper juice into the bowl and add garlic, add some water, sugar, salt and a little monosodium glutamate, and mix well to make a sauce;

4. Finally, mix Pleurotus ostreatus and green pepper with sauce.

Fried shredded pork with celery

Ingredients: pork tenderloin, celery, cooking wine, soy sauce, salt, five-spice powder, starch, chicken essence, oyster sauce, onion and ginger

Practice: 1. Wash and shred lean meat, and chop celery obliquely and coarsely; Slice onion and shred ginger;

2. Add cooking wine, soy sauce, salt, spiced powder and starch into the shredded pork and marinate for 11 minutes;

3. Put a proper amount of oil in the pot, heat it, add shredded pork and stir-fry until it breaks and becomes discolored, and add onion and shredded ginger to stir-fry until fragrant;

4. Add celery and stir-fry evenly. Add appropriate amount of salt, oyster sauce and chicken essence and stir-fry for two or three minutes.

5. just take it out and put it on the plate.

Shrimp skin mixed with coriander

Ingredients: 51g of shrimp skin, 351g of coriander, soy sauce, monosodium glutamate and sesame oil

Practice: 1. Remove impurities from coriander, wash it, scald it with boiling water, take it out and wash it with cold water, squeeze out the water and cut it into sections;

2. Remove impurities from shrimp skin, wash it with cold boiled water, put it on coriander, add soy sauce, monosodium glutamate and sesame oil, and mix well.

Steamed ribs with millet

1. Soak millet in water for three hours;

2. soak the ribs in water for 31 minutes to remove the blood;

3. Add 3g of sugar, 5g of salt, 21g of soy sauce, 11g of cooking wine, 11g of oyster sauce and 15g of Chili sauce;

4. marinate for 2 hours to taste;

5. Add the millet into the ribs and stir well.

6. Put potato slices into the bottom of the container;

7. Add the millet ribs and steam for about 41 minutes.

Fried sliced meat with bitter gourd

Ingredients: 1 bitter gourd, 311g pork belly, 5ml peanut oil, 5g salt, 2ml soy sauce, 3g ginger and 11g chives

Practice:

1. Prepare ingredients: pork belly, bitter gourd, chives, etc.

2. Wash bitter gourd, remove seeds, slice and marinate in salt for 5 minutes;

3. Heat the pan, pour the oil, stir-fry the pork belly, add ginger, soy sauce and salt and stir-fry until fragrant;

4. Desalinate bitter gourd, drain it and pour it into the pot;

5. Stir-fry the bitter gourd until it is cooked;

6. Add salt and stir-fry chives evenly.

Steamed clams with wine

Materials: clams, dried peppers, garlic, oil, butter, soy sauce and shallots

Practice: 1. Soak the clams in salt water for 2 hours to spit out sand, and wash the shells one by one.

2. Heat the oil from the pan, add the dried pepper and garlic and saute until fragrant.

3. add clams, sake, cover the lid and bring to a boil.

4. Cook until the clams open, add butter, light soy sauce and chopped shallots and mix well.

Sauté ed squid

Practice: 1. Cut and wash the squid for later use. Change the squid into a knife, cut the body part into squares, and lightly cross it with a flower knife, so as not to cut it thoroughly.

2. Prepare onion, ginger and garlic foam, cut colored pepper into pieces, mix sauce, 1 tablespoons soy sauce, 1 tablespoons soy sauce, pepper powder, chicken essence, oyster sauce, and 1 tablespoons water, and stir evenly for later use.

3. blanch the squid, roll the squid, and immediately take out the cold water, which will be bad for you if you get old for a long time.

4. Heat oil in a wok, add onion, ginger and garlic foam to saute until fragrant, and add colored pepper pieces to stir fry. Pour in the sauce and stir-fry until the pieces of colored pepper are cut off. Pour the squid, stir-fry evenly over high heat, and take out the pan.

Fried shredded pork with green pepper

Material: 111g of lean meat, 2 green peppers, half carrots and 3 pieces of fragrant dried pork

Practice: 1. Clean the lean meat, cut it into long strips, mix well with a little oil, salt, cornstarch and soy sauce, and marinate for 11 minutes

2. Clean the green peppers, remove the stalks and seeds, and shred them; Peel carrots and cut them into shreds

3. Rinse the dried carrots with water and cut them into thick shreds

4. Heat the pan, pour in more oil, and when the oil temperature is 51% hot, pour in shredded pork

5. Stir-fry over high fire until the color changes, and then put them in reserve

6. Leave the bottom oil in the pan, pour in shredded carrots, stir-fry until soft, and add shredded dried carrots. Stir-fry and season with salt

Stir-fry duck gizzard

Ingredients: duck gizzard, green onion, Pixian bean paste, pepper granules, pickled ginger, pickled red pepper, garlic, white wine, sweet pepper and sweet potato powder

How to do it

1. Wash duck gizzard and go to the restaurant.

2. Chop pickled pepper, ginger, and Chinese chives into small pieces, add a spoonful of sweet potato powder (starch) to a bowl, and mix well with salt and white wine.

3. Pour a proper amount of oil into the pot, (oil is more) fire, 91% heat, (oil is smoky) add duck Jane, stir fry quickly for 31 seconds, and add all seasonings to stir fry quickly for 31 seconds.

4. Add the beauty pepper and stir well. Stir well and take out the pot.

minced pork tofu cake

materials: tofu, minced pork, celery leaves, coriander, chives, flour, salt, pepper, chicken essence, cooking wine

practice:

1. Chop tofu for later use.

2. Mix minced meat with cooking wine and set aside.

3. Cut the onion, coriander and celery leaves into powder for later use.

4. Mix chopped tofu, minced meat, chopped green onion, chopped coriander and celery leaves with flour, salt, pepper and chicken essence.

5. knead the mixed tofu meat stuffing into small cakes by hand and fry them in a hot oil pan until golden on both sides.

Fish-flavored Flammulina velutipes

Ingredients: 351g Flammulina velutipes, 4 auricularia auricula, 2 pickled red peppers, 2 slices of ginger, 1 cloves of garlic, 1g of chives and 2 tsps of Pixian hot sauce;

Fish-flavored juice: 2 tsps of soy sauce, 2 tsps of vinegar, 1 tsp of yellow wine, 2 tsps of white sugar and 2 tsps of water starch;

practice 1. soak red pepper and chop, onion, ginger and garlic, and chop Pixian bean paste for later use. Add chopped green onion, soy sauce, sugar, vinegar, wine and water starch into the bowl and mix well to make fish-flavored sauce. Soak black fungus in advance, wash and shred for later use.

2. cut off the root of Flammulina velutipes and tear it into strips by hand. Boil the water in the pot, put the Flammulina velutipes in it and blanch it for half a minute, not too long. Take out the Flammulina velutipes, shower with cold water, and squeeze out the water.

3. put 1 tablespoons of oil in the pot, saute shallots, ginger, minced garlic and pickled peppers. Then add Pixian spicy bean paste and stir-fry to get the fragrance and red oil. Stir-fry the shredded black fungus quickly. Add Flammulina velutipes.

4. pour in the fish sauce and stir fry. Turn off the heat and serve out after the gelatinized soup is thickened.

Braised quail eggs

Ingredients: quail eggs, shallots, ginger, dried peppers, soy sauce and rock sugar

Practice: 1. Wash and cook quail eggs; Peel the cooked quail eggs for later use; Sliced ginger and onion;

2. Add oil to the wok and add crystal sugar to melt; After the crystal sugar melts, add quail eggs and stir fry; Add onion, ginger and dried pepper and stir-fry;

3. pour in soy sauce and add water; After boiling, simmer for 11 minutes; Before leaving the pot, collect the soup on fire, sprinkle with white sesame seeds and chopped green onion and stir well.

Fried tripe with garlic

Ingredients: pork tripe with appropriate amount of colored pepper, four carrots, two garlic grains, five petals of cooking wine, a little pepper, a little soy sauce and a little salt

Practice:

1. Turn out the inner wall of pork tripe, take out the excess grease, and then rub it with salt and flour for several times. 2. Put cold water into the pot. Add pork tripe, pepper and cooking wine to boil, then turn to low heat and continue to cook for about 15 minutes

3. Take out and wash with cold water

4. Cut into thin strips

5. Cut colored peppers and green peppers into small pieces, cut carrots into pieces

6. Heat the pan with cold oil until the garlic is slightly yellow

7. Add carrot slices and continue to stir fry for a while

. Then add a little water to boil

9. Add seasoning and other diced colored peppers, and just pour a little thin sauce before taking off the pot.

11. Delicious home cooking is finished.

Salted prawns

Ingredients: 511g of live prawns, appropriate amount of onion, ginger slices, cooking wine and salt.

Practice:

1. Wash the live shrimps for later use.

2. Add onion, ginger slices, salt, cooking wine and appropriate amount of water to the wok, bring to a boil with high heat, pour in live shrimps, skim off the floating foam, cook until cooked, and then serve.

roasted eggplant with tomatoes

41 dishes are selected, and carefully selected ingredients are used to cook dishes, and every bite is valuable

Ingredients: eggplant, tomatoes, chopped green onion, shredded ginger, sugar, oyster sauce, and soy sauce

Practice:

1. Wash eggplant and cut into strips. Wash and peel red persimmon and cut into small pieces. Heat the oil in the pot, and the oil temperature is 51% hot. Add the eggplant and fry until it becomes soft. Remove and control the oil.

2. Add a little oil to the wok, add onion and ginger, stir-fry until fragrant, add tomato pieces, soy sauce, stir-fry sugar until thick, and add eggplant strips and stir-fry for about one minute. Finally, add oyster sauce, stir well and serve.

stir-fried fragrant dried snowflakes

41 delicacies are selected, and carefully selected ingredients are used to cook dishes, and every bite is valuable

Material: a packet of fragrant dried fruits and pickled cabbage

Practice:

1. Fragrant dried fruits and a packet of pickled cabbage.

2. Clean the incense and cut diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced diced incense.

3. Pour out the cabbage and rinse it.

4. Heat the pan and pour the oil, add shredded ginger and dry red pepper.

5. Then pour in the cabbage and diced citron and stir fry.

6, stir-fry for a few minutes, add a little water, sugar, salt, stir-fry for a few times before serving.

spicy fish in griddle

41 dishes are selected, and carefully selected ingredients are used to cook dishes. Every bite is valuable

Materials: silver carp, onion ginger, red pepper, soy sauce, pepper, water starch, pixian beans, steamed fish soy sauce, coriander, garlic sprout, white wine 3, sugar, clove sauce, etc.

2. Heat the oil in the pan, add the fish pieces and fry them until they are slightly yellow.

3. Stir-fry shallots, ginger, peppers and garlic cloves, add Pixian bean paste, stir-fry red oil, add appropriate amount of water, white wine, soy sauce, steamed fish soy sauce and sugar

4. Cook the soup on high fire for 5 minutes to make it fragrant, put the fried fish pieces in a pot, cover it with high fire and cook it on medium and small fire for 21 minutes.

5. After the fish pieces are baked for 21 minutes, the juice is collected by high fire and a proper amount of water starch is added to thicken them.

6. Pour the cooked fish pieces into a griddle and sprinkle with garlic sprouts and coriander.

Pepper, bacon and potato chips

41 dishes are carefully selected. Carefully selected ingredients are used to cook dishes, and every bite is valuable.

Materials: 2 potatoes; Bacon 4; 1/2 pepper; Salt; Soy sauce;

Practice

1 Cut bacon and pepper into large pieces for later use. Peel the potatoes and slice them, boil the water in the pot, add the potato chips, and cook until the potato chips become transparent, then take them out for later use;

2 Put a little oil in the pan and stir-fry the bacon until the bacon is slightly rolled and fragrant, add the pepper and stir-fry it slightly, and add the cooked potato chips to stir-fry quickly;

3 add a little light soy sauce and stir well, then add a little salt and stir well to serve.

Pizza omelet

A selection of 41 delicacies, carefully selected ingredients and carefully cooked dishes, each bite is valuable

Ingredients: 2 eggs, 1 piece of bacon, 1/2 red pepper, 1/2 green pepper, 1/4 onion, a little flour, a little salt and 1 piece of breakfast cheese

Practice:

2. Beat up the eggs, put a little salt, add flour and water, and stir to make an egg paste without particles.

3. Brush a thin layer of oil on the hot pan, and pour in the egg liquid on low heat.

4. After about ten seconds, spread shredded bacon, shredded green pepper and shredded onion in turn, and finally sprinkle cheese evenly.

5. Cover and simmer for three minutes. When the cheese melts, put it on a plate and mix

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