10 delicacies that are delicious and soft in the mouth. They are refreshing and appetizing and have a strong flavor. They are worth making.

1. Tomato fish fillet soup

Ingredients : Grass carp meat, tomatoes, one egg white, cooking wine, water starch, scallions, chicken essence, salt, corn oil;

Method:

1. Clean the grass carp and remove the fishy lines; Cut the grass carp into slices with a diagonal knife and put them into a large bowl; marinate with salt and cooking wine, add egg white and water starch for sizing and set aside; wash the tomatoes and cut them into pieces the same size as the fish fillets and set aside;

2. Heat the oil in the pot, add the fish fillets and stir-fry until the fish meat turns white. Drain the oil; leave the bottom oil in the pot and stir-fry the green onions; add tomatoes and stir-fry; add cooking wine, salt, Season with chicken essence; add appropriate amount of clear soup;

3. Pour in the fish fillets and stew briefly; thicken with water starch and serve out of the pot

2. Spicy pork belly

Ingredients

Small pieces of meat; appropriate amount of cooking wine; appropriate amount of dark soy sauce; slightly more minced ginger; slightly more minced garlic; appropriate amount of minced green onion; appropriate amount of chili powder; appropriate amount of salt

Method

1. Take the meat out of the refrigerator for a while, then cut it into small pieces while it is slightly hard. Chop ginger, garlic and green onion into mince and set aside.

2. Pour in a little more oil. When the oil is hot, add the meat slices and stir-fry until they change color. Add cooking wine and stir-fry until the edges are browned and a little dry. Add an appropriate amount of dark soy sauce to increase the color.

3. Reduce the heat to low, continue to add minced ginger and garlic, stir-fry until fragrant, add chili powder, add salt, and finally sprinkle in chopped green onion. Finish.

3. Minced meat and beans as a meal

Ingredients

500 grams of beans; 200 grams of minced pork; 5 grams of millet and pepper (you can omit it if you don’t like spicy food) ; Appropriate amount of green onions and garlic; 1 spoon of light soy sauce; 1 spoon of sugar; appropriate amount of dark soy sauce; 1 spoon of starch; 1 spoon of cooking wine; appropriate amount of salt; appropriate amount of vegetable oil

Method

1. 1 spoon 1 spoon of cooking wine, 1 spoon of starch, 1 spoon of light soy sauce, mix well and marinate the minced meat for 10 minutes

2. Cut beans into cubes, onions, garlic, millet and pepper into cubes

3 . Put an appropriate amount of vegetable oil in the bottom of the pot. When the oil is low, put the minced meat in and stir-fry. Add a little dark soy sauce to adjust the color, then scoop it out and set aside.

4. Put a small amount of vegetable oil in the bottom of the pot. Add the chopped onions, garlic, Put the millet pepper into the pot and stir-fry until fragrant

5. Put the beans into the pot and stir-fry while adding a small amount of water. Be sure to add it little by little and add it in small amounts many times, so that It can make the beans easier to cook and the color will be green.

6. After the beans are mature, add the super minced meat and add an appropriate amount of salt and stir-fry evenly. You can add a little chicken essence before serving.

4. Stir-fried meat with celery

Ingredients

1 handful of parsley; 100 grams of lean meat (actually how much is optional); appropriate amount of ginger; 1-2 pickled peppers (chopped peppers can also be used); appropriate amount of oil; a little salt; A little light soy sauce; a little sugar; a little starch; a little cooking wine; a little pepper powder (optional)

Method

1. Pick off the old leaves of parsley, wash them and cut them into pieces Segments about 4 cm long. Cut the ginger into thin strips or shreds, whatever you like. Cut the pickled peppers into desired shapes.

2. Cut the lean meat into thin slices or shreds, add a little salt, starch, sugar, pepper powder and cooking wine, mix well and marinate for a while.

3. Heat oil in a pot, stir-fry the lean meat until it turns white, add ginger, parsley, pickled pepper, a little salt and light soy sauce in turn, stir-fry evenly and remove from the pot. If you like to add MSG, add a little bit at the end.

5. Pumpkin braised pork ribs

Ingredients: 500 grams of pork ribs, 300 grams of pumpkin, appropriate amount of chopped green onion and shredded ginger, one teaspoon of salt, one teaspoon of pepper, one teaspoon of light soy sauce, old Smoke a small teaspoon.

Method

1. Cut the pumpkin into slightly larger pieces. Soak the ribs in clean water for 10 minutes, remove them, rinse away the blood and drain the water. Put a little oil in the pot, add the pork ribs and fry slowly over low heat until they change color.

2. Add chopped green onion and shredded ginger and saute until fragrant. Add salt, pepper, light soy sauce and dark soy sauce to taste and stir-fry evenly. Add the pumpkin pieces and stir-fry. When the pumpkin starts to soften, add an appropriate amount of boiling water and start to simmer over low heat.

3. After about 20 minutes, reduce the juice over high heat. Sprinkle with chopped green onion before turning off the heat.

6. Stir-fried tenderloin with assorted vegetables

Ingredients

120 grams of tenderloin; 150 grams of lotus root; 30 grams of fungus (soaked); 30 grams of carrots grams; 100 grams of king oyster mushroom; 50 grams of hot pepper; 2 spoons of cooking wine; 1 spoon of light soy sauce; a little oyster sauce, about the size of a fingernail; a little dark soy sauce (for coloring the marinated meat); a small amount of chopped green onion; a pinch of thirteen-spice powder Diudiu; a little cumin grains

Method

1. Marinate the tenderloin with a little dark soy sauce, cooking wine, and a pinch of thirteen-spice powder, and color the dark soy sauce, like this If the meat is appetizing after eating, a little bit of Thirteen Incense is enough, or you can leave it alone. I use it to enhance the flavor.

2. Prepare various vegetables, wash and cut them. Although more varieties are more troublesome than just one, it is still worth it compared to the nutrition and long-term physical benefits you get.

3. There happens to be the base oil for the garlic yolk scrambled eggs that has just been cooked in the queen's pot. Only 2 grams of the eggs are put in. After the eggs are spread, there is still a thin layer of base oil. Put the chopped green onion in, and when it becomes fragrant, add the marinated tenderloin, cover, and turn to medium-low heat.

4. When the meat is half-cooked, add all the vegetables, add a little light soy sauce, oyster sauce, a teaspoon of water, cover, and continue cooking over medium-low heat. Today's vegetables don't have that much water, so adding a little water is also to speed up the cooking speed and create a steam lock. If there is a lot of water in the dish, there is no need to add additional water.

5. When it is almost cooked, sprinkle in a little cumin grains. Cover and cook for a while, the meat will have a barbecue feel

6. Work together, turn off the heat, serve on a plate, and eat. Garnish with some white sesame seeds to make it more appetizing.

7. Sweet and Sour Pork

Ingredients

300g tenderloin; 2.5 tablespoons of sugar; 1.5 tablespoons of vinegar; 1/4 teaspoon of salt; egg white 1; 1/2 tsp cooking wine; 1 tsp starch; 1 tbsp minced green onion; 1 tsp minced ginger; 1 tsp minced garlic; 1 tbsp light soy sauce; 1 tbsp tomato paste; 4 tbsp water

Method

1. Remove the fascia from the tenderloin and cut it into strips about 1 inch long and 8MM thick

2. Put the cut tenderloin in In a bowl, add salt, cooking wine, and egg white, mix evenly, then add about 2 tablespoons of starch, stir well and slurry

3. Put oil in the pot, heat the oil until 60% hot, add the tenderloin in batches and fry About 1 minute, until the surface is light yellow

4. After everything is fried, turn up the heat and heat the oil to about 80%, add the tenderloin and fry until golden brown, remove immediately to control the oil and set aside

5. Leave a small amount of base oil in the pot, mix ingredients 2 into a sauce, add it to the pot, simmer over low heat until it becomes a thick red sauce, add the fried tenderloin strips, and stir-fry quickly until Coat the tenderloin strips evenly with the gravy, and then take it out of the pan and put it on the plate

8. Fish head with chopped pepper

Ingredients: 1 silver carp or flowered silver carp head, 4 chopped peppers tablespoon, appropriate amount of soy sauce for steamed fish, 5 slices of ginger

Method

1. Find a large plate, first place the ginger slices at the bottom of the plate

2. Cut the cleaned silver carp head in the middle without cutting it into sections, and pour 2 tablespoons of steamed fish soy sauce

3. Place chopped pepper on top, add a few drops of oil, and be careful not to add salt. , Steamed fish with soy sauce and chopped peppers are inherently salty

4. Put it on a steamer and steam it over high heat for about 30 minutes. Pour the steamed soup into the pot and add some starch water to thicken it. Pour the juice on the plate and you can

9. Shacha Beef

Ingredients: 150 grams of beef, 300 grams of water spinach, 3 garlic, 2 tablespoons of Shacha spicy sauce, 1 oyster sauce teaspoon, 1/6 teaspoon salt, 1/2 teaspoon fine sugar, 1 teaspoon cooking wine, 15ml water, 1 teaspoon cornstarch water, 1 teaspoon sesame oil.

Method:

1. Wash and slice the beef, add it to the marinade and marinate for 20 minutes.

2. Cut water spinach into small pieces, wash and drain; mince garlic and set aside.

3. Put about 2 tablespoons of salad oil in a pot, add the beef from step 1 to the pot and stir-fry over high heat until the surface of the beef turns white and take it out.

4. In another pot, add 1 tablespoon of oil, add the minced garlic and sand tea spicy sauce from step 2 into the pot and sauté over low heat until fragrant.

5. Add oyster sauce, salt, fine sugar, cooking wine and water and stir-fry evenly.

6. Stir-fry the beef over high heat for 5 seconds, then add the water spinach from Step 2 and stir-fry for about half a minute.

7. Thicken the gravy with tamarind powder and water, stir-fry evenly and sprinkle with sesame oil to complete

10. Scrambled eggs with lettuce

Ingredients: 1 lettuce, Two eggs, appropriate amount of garlic, cooking wine, salt and chicken essence;

Method

1. Wash, peel and cut the lettuce into slices, add appropriate amount of salt and cooking wine to beat the eggs Crush the garlic;

2. Heat the oil in a pan, add the egg liquid and fry until cooked;

3. Heat the oil in another pan, add the garlic Stir-fry until fragrant, add lettuce and stir-fry until soft and cooked! Add an appropriate amount of salt;

4. Pour in the eggs and stir-fry evenly. Add a little chicken essence to season and serve.