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!

Fried squid with green pepper

Ingredients: 511g fresh squid, dried pepper, pepper, ginger, onion, rice wine, soy sauce and peanut oil

Practice:

1. Clean squid, gut it, and tear off the surface film.

2. Cut the squid with an oblique knife from one corner, do not cut into sections, cut the whole piece into another corner, and then slice.

3. Cut the ginger, onion and pepper for later use

4. Add water to the pot and bring to a boil. Pour a little cooking wine to blanch the squid, and then put it away for later use.

5. Take the oil pan, saute the pepper, ginger and dried pepper, and stir-fry the squid for a while.

6. Add rice wine along the side of the pot, then add the onion and stir well, and add a proper amount of light soy sauce to taste.

shredded pepper

1. Shred the meat, mix well with a little salt, white pepper and pepper water, and marinate for ten minutes; Shred green and red pepper and onion; Cut the onion into oblique sections and mince the ginger and garlic; Take a small bowl, add light soy sauce, salt and starch into clear water, and mix well

2. Cool the oil in a hot pan, and the shredded pork will slip when the oil temperature is 61% hot

3. After all the shredded pork is discolored, pour it into the white wine, stir-fry the minced ginger and garlic evenly, and then take it out

4. When holding the shredded pork, try to control the oil in the pan, raise the temperature again, and add the onion to stir-fry until fragrant

. Add the onion and stir-fry for one minute

7. Add the shredded pork, add the prepared juice, taste the salt before deciding whether to add salt, stir-fry evenly, and then take out the pot

Boil the sliced meat in water

1. Wash the bean sprouts, vegetables, mushrooms, cauliflower and fungus for later use!

2. Slice the meat and marinate it with cooking wine, white pepper and salt for 31 minutes!

3. Put minced garlic, onion foam, Chili powder, sliced millet pepper, pepper powder and white sesame in a small dish! Garlic, ginger, pepper, chopped pepper, put a dish!

4. When the oil is boiled, stir-fry the pepper in the oil pan, set fire to the bottom of the pan, and stir-fry Pixian bean paste! Stir-fry the fragrance! Pour boiling water!

5. cook the dishes after the water comes!

6. Cook the meat as well!

7. Bring it out!

8. put the prepared chili powder on the sliced meat! Heat oil in another pot, and pour it on the Chili powder when the oil comes! It's done!

9. Serve! Eat!

Braised trotters with soybeans

Ingredients: 311 grams of dried soybeans, 711 grams of dried peppers, 1 small handful of pepper, 1 small pinch of fragrant leaves, 2 pieces of star anise, 1 small piece of ginger, 1 small piece of fennel, 1 small piece of cinnamon, 3 spoonfuls of soy sauce from brown sugar 2

Practice

1. Chop small pieces of trotters, and soak the soybeans overnight in advance

2. Then remove the blood, and put the trotters into the pot in cold water. Stir-fry dried chilli, prickly ash, fragrant leaves, star anise, ginger slices, fennel and cinnamon

4. Stir-fry pig's trotters evenly, add brown sugar and soy sauce, and continue to stir-fry for coloring

5. Add clear water, and after boiling with high fire, turn to low heat for 11 minutes

6. Pour in soaked soybeans. Sprinkle chopped green onion

onion ham pancake

ingredients

about 41g of onion/one ham sausage/2 eggs/41ml of water/111g

How to make it

1. Chop the onion and ham sausage into powder and break the eggs into egg liquid

2. Sift the flour into the egg liquid and use chopsticks. Stir while adding water, and stir it into a uniform batter (when the batter is scooped up with a spoon and poured down, it is better if the batter is in an uninterrupted line)

4. Add onion and minced ham, add a proper amount of salt, and stir well

5. Put oil in the pan, pour in the stirred batter, smooth the batter with a spoon, cover the lid, fry it until it is yellow, then turn it over, and finally. Half a carrot; Dry black fungus; Dutch beans; Salt; Chicken essence; Cooking oil

Practice

1. Peel lotus root, slice and wash, soak in cold water, peel carrot, wash and slice, remove the pedicels of water-borne fungus, and remove the tendons of Dutch beans.

2. Boil the boiling water in the pot, then add the lotus root blanching water first, then the carrot blanching water and the Dutch bean blanching water, take it out gently, and finally add the black fungus blanching water for a little longer, then take it out, rinse and drain.

4. Cook the cooking oil in the pot until it is 71% cooked. Pour in the cooked ingredients and stir fry together. Then add the salt and chicken essence, and continue to stir fry until the peas are completely broken. Take out the pot and plate.

Sauced pork tenderloin

Materials: pork tenderloin, cooking wine, egg white, starch, bean paste, chopped green onion, white sugar, soy sauce and chicken essence.

Practice:

1. Slice pork tenderloin, add cooking wine, egg white and starch and grab well.

2. put the bean paste and chopped green onion in the bowl, add a spoonful of white sugar, add some soy sauce, chicken essence and water, and mix well.

3. put the base oil in the pot, add the tenderloin and stir fry over low heat.

4. When the shredded pork changes color, pour in the prepared sauce and collect the juice on low heat.

5. Sprinkle with chopped green onion,

Stir-fried pork tenderloin with dried chili

Ingredients: 1.51g of pork tenderloin, 51g of green chili, 3 pieces of dried tofu, minced garlic, fresh soup, lobster sauce, salad oil, soy sauce, cooking wine and salt

Practice:

1, larry. Wash the green pepper and change the section with an oblique knife. Heat the oil pan to 41% heat, add dried tofu and fry until the skin is hard, take out, cool and cut into strips.

2. Heat salad oil to 61% heat, stir-fry green pepper, lobster sauce and minced garlic until fragrant, add dried bean curd and sliced beef tenderloin, stir-fry evenly, and add soy sauce, cooking wine and salt to taste. Pour in the fresh soup, stir-fry for 1 minutes, and then take the pot and plate it.

Aauto Quicker boiled beef

Ingredients beef, lettuce, onion, ginger, garlic cloves, onion, pepper/Laoganma/bean paste/dried pepper

Method 1. Beef is seasoned with corn starch, cooking wine, a little soy sauce, a little salt and a little egg white in Jiang Mo, and refrigerated in the refrigerator for two hours

2. Add bean paste, stir-fry Laoganma, and consider the salt and soy sauce according to the taste. Add water to boil, and after the water boils, quickly put the marinated meat slices into the pot in turn and stir! Up to dozens of seconds, watch the meat change color, turn off the fire and pour it into the bowl!

4. Put the sliced meat in a neat and concave shape, sprinkle with minced garlic, chopped green onion and dried Chili, and pour a pot of hot spicy oil on it ~

Scrambled egg skin with spinach

Material: 1 handful of spinach, 1 eggs and 1 onion. Appropriate amount of salt, 1 tbsp salad dressing, a little sesame oil.

Practice: 1. Wash spinach and shallots and cut them into sections for later use.

2. Break up the eggs, fry them in a little oil into egg skins, and then cut them into filaments for later use.

3. Heat the pan, pour in a proper amount of oil, add in the shallots and saute until fragrant, add spinach and egg skin, stir-fry until even, and finally add seasonings and stir-fry to taste.

Delicious tofu

Materials: tender tofu, shrimp, squid, winter bamboo shoots, mushrooms, Pleurotus ostreatus, fungus, ham, oyster sauce, sugar, pepper, soy sauce.

2. fry on low heat until golden brown on six sides.

3. Peel the shrimp and leave the tail, soak the dried mushrooms, wash and cut into pieces, soak the auricularia auricula, wash the shredded Pleurotus ostreatus and squeeze the water, slice the squid with a cross knife, and slice the ham and winter bamboo shoots.

4. Slice onion, ginger and garlic. Mix oyster sauce, soy sauce, sugar, chicken essence, pepper, a little salt and water into a bowl of sauce.

5. Heat the oil in the pan, add onion, ginger and garlic to saute until fragrant, add mushrooms, Pleurotus ostreatus, auricularia, winter bamboo shoots, shrimps, squid, ham and tofu in turn, add sauce to boil, then turn down the heat, add water starch to cook until the soup is thick, and collect the juice over high fire. (Be careful not to break the tofu when stir-frying)

Cucumber mixed with clams

Materials: clams, cucumbers, mashed garlic, coriander, salt, sugar, aged vinegar, soy sauce and sesame oil

Practice:

1. Wash the clams, put them in a pot with cold water and boil them over high fire.

2. take out the clam meat and wash it for later use.

3. break the cucumber into small pieces by hand.

4. Mix the washed clam meat with cucumber pieces, and add the mashed garlic and chopped parsley.

5. Add appropriate amount of salt, sugar, aged vinegar, cold soy sauce and sesame oil and mix well.

sweet and sour pork ribs

ingredients: 1,111g of pork ribs, vegetable oil, chopped green onion, Jiang Mo, cooking wine, refined salt, soy sauce, vinegar and sugar.

Practice:

1. Wash the ribs with warm water, chop them into pieces and drain.

2. Heat the oil in the wok, pour in the ribs and fry them until they are slightly Huang Shi on both sides. Remove and drain.

3. Leave the remaining oil in the pot, pour in the fried ribs, add refined salt, soy sauce, white sugar, cooking wine and appropriate amount of water, cover the pot and cook over medium heat.

4. When the soup is almost dry, add vinegar, chopped green onion and Jiang Mo and stir well. Drain the soup with strong fire and sprinkle with monosodium glutamate and stir well.

stir-fried minced meat with seafood mushrooms

1. Ingredients: 15kg of seafood mushrooms, 15kg of pork tenderloin, appropriate amount of sweet pepper and onion powder

2. blanched seafood mushrooms

3. Tear into strips; Dice pork and sweet pepper separately.

4. Take a proper amount of vegetable oil in a hot pot and stir-fry minced onion

5. Add the seafood mushrooms

6. Stir-fry the sweet peppers together until cooked.

7. thicken corn starch

stewed pig's feet with beer

materials: pig's feet, seasoning garlic, onion knots, ginger, braised pork buns, beer, soy sauce and crystal sugar.

Practice:

1. Boil the pig's feet in boiling water, add a tablespoon of white wine to boil again, then clean the hair and control it to dry for later use.

2. Pigs' feet are fried and colored. (Afraid of frying can be omitted, but the fried pig's feet lock the flavor and the stewed skin is delicious.)

3. Beer, salt, marinade bag, soy sauce, rock sugar, onion and ginger are put into the pressure cooker together.

4. Put the pig's trotters in, and choose the button according to your favorite taste. If you like the soft and crisp, choose the bean tendon. If you don't like it so soft, you can choose chicken or ribs if you like the taste. I think chicken fish is enough.

5. You can take it out and collect the juice in the wok. My juice is too soft to look good again. So confiscate it. I cooked the noodles and ate the soup.

Stir-fried pigskin

Material: two spoonfuls of homemade fermented soybean, three pieces of pigskin, a little cooking oil, a little onion, a little ginger, a little garlic, a little green pepper, a little cooking wine and a little chicken essence

Practice:

1. Clean the hair on the pigskin, wash it, and cook it in a pot for 15 minutes.

2. Cut the cooked pigskin into strips

3. Heat the oil in the pan, stir-fry the onion, ginger and garlic for fragrance, and pour in the lobster sauce for fragrance.

4. Add chopped pigskin and cooking wine and stir-fry for one minute. Add green and red pepper and stir-fry for one minute. Pour in chicken essence and mix well.

Fish with pickled vegetables

Ingredients: 811g grass carp, 1 bag of pickled vegetables, 1/2 egg white, 5 wild peppers, 6 garlic grains, 1/2 tablespoon of yellow wine, 1/3 teaspoon of white pepper, 1/3 tablespoon of cornmeal, 4 dried peppers, 11 peppers, 1 parsley, 1/2 tablespoon of white sesame seeds and a proper amount of salad oil. Slice into pieces

2. Rinse repeatedly until the water is clear, and then drain it out

3. Add salt, pepper and shredded ginger, and fully grasp it

4. Put half an egg white, grasp the raw flour evenly, and marinate for about 15 minutes until the fish is tasty

5. Slice the sauerkraut, slice the ginger, slice some garlic and cut the wild pepper. Add a little oil, stir-fry ginger, garlic slices, scallion and wild pepper

8. Add sauerkraut and fish head to stir-fry until fragrant

9. Add water, fish bones and fish tails to cook until fragrant, and try to see if salt is added

11. Use a colander to scoop up all the ingredients at the bottom of the big bowl, and add a little broth essence (chicken essence is also acceptable) < p Boil until raw

12. fish in a large bowl with sauerkraut and pour the soup

13. on the fish noodles, add garlic rice, pepper, dried pepper, shredded onion, white sesame and coriander

14. heat half a spoonful of hot oil in the pot and pour it on the seasoning, and serve.

stir-fried clams with scallion and ginger

Material: 411g of clams, a little scallion and ginger, a little dried chili, 5ml of Erguotou, 2g of homemade flavor, 4g of homemade chili red oil, 4g of salt and 4g of oil

Practice: 1. Wash the clams, and let them rest in light salt water for 2h to spit sand for later use

. Boil the clams until they are open, then take them out, and drain them for later use

4. Rinse the clams with clean water for three times, and wash the sand

5. Cook the clams, add shredded ginger and scallion, and saute until fragrant

6. Add dried chilies and chili red oil, and stir fry until fragrant

7. Add the clams, and turn to high heat. Shredded eel; Shredded ginger; White sugar; Cooking wine; White pepper;

Practice:

1. Shred the eel, which is a very professional practice. Hot pot. Then pour in salad oil. Add shredded ginger and stir-fry until fragrant.

2. Stir-fry the shredded eel and take it out of the pot first. (Special reminder, if fried for too long, the shredded eel will not taste good when it gets old.) Stir-fry the onion in the pot. Add cooking wine and soy sauce to the onion. Add the right amount of water and cook the onion for a while. Then pour the shredded eel back into the pot and stir fry. Add appropriate amount of sugar.

3. Finally, don't forget to add white pepper

cold cauliflower

1. Prepare the required materials.

2. Cut the cauliflower into small pieces, soak it in salt water for 11 minutes, wash it and drain it for later use.

3. Soak the fungus.

4. Cut all the materials.

5. Pot.