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More than 20 kinds of delicacies are selected, which are delicious, smooth and spicy. Chew them carefully and you can’t bear to swallow them.

I once saw an article that said: "When it comes to delicious food, you can always think about it, or you may be greedy by nature. Observe before eating, think while eating, and simmer after tasting. Food is your natural instinct, and you should be quiet. Chew quietly and savor it gently, with an extraordinary charm. Eating is a kind of happiness, tasting is a kind of fun, and the spicy, salty and sweet flavor of the transparent ink is a joy for those who can eat it. A stomach-warming enjoyment; those who know how to eat will find peace of mind. "Taste it carefully and feel deeply!" Food has now become a part of our lives. Life should be walked slowly and lived slowly. Life does not need gorgeous clothes or sweet words. What life needs is to eat three meals a day and live in an ordinary way. Finish every day. 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 let's cheer for a wonderful life every day!

Green bamboo shoots, ham and chicken stew

Ingredients: 100 grams of green bamboo shoots, 3 slices of Jinhua ham, 300 grams of Yangzhou style chicken, 5 grams of carrot slices, 400 grams of stock, 5 grams of salt , 0.5 grams of sugar, 2 grams of seasoning powder, 5 grams of cooking wine

Method:

1. Cut the green bamboo shoots into hob pieces; cut the chicken into pieces.

2. Heat rapeseed oil in a pan, add onion and ginger, stir until fragrant, then add broth and bring to a boil, add green bamboo shoots, chicken, ham slices, carrot slices, cook over high heat for 10 minutes and then add salt , sugar to taste.

Pork stewed vermicelli

Ingredients: 400g pork, 150g sweet potato vermicelli, 1 green onion, 2 star anise, 8g rock sugar, 3 slices of ginger, 2 large soy sauce spoon, 1/2 tsp salt, 1 tsp dark soy sauce, 1 tsp Huadiao wine

Method:

1. Boil water in a pot, add diced pork and blanch When the water boils, remove it, wash it and drain the water;

2. Put 1 tsp oil in the pot, add the pork pieces, stir-fry over low heat until the fat is slightly yellow, remove the meat pieces and put it in Stir-fry the rock sugar over low heat until it turns into caramel color, add the meat pieces and stir-fry until evenly colored, add the scallions, star anise, ginger slices and Huadiao wine and stir-fry until fragrant;

3. Add 1200ml of water and all seasonings Add the ingredients, cover and bring to a boil over high heat, then turn to low heat and simmer for about 60 minutes;

4. When the water in the pot reaches 1/3, add the soaked vermicelli;

5. Open the lid and cook over medium-low heat until the vermicelli becomes soft.

Braised mutton

Ingredients: 500 grams of lamb chops with skin, 3 large green onions, 4 slices of ginger, 2 garlic, a little pepper, 2 dried chili peppers, 1 bay leaf , 1 star anise, 1 small piece of cinnamon, a little fennel, 3 pieces of dried hawthorn, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, salt, coriander, chicken essence

Method

1. Wash the mutton and blanch it in a pot of boiling water. Drain the water after boiling.

2. Slice ginger, onion, and garlic;

3. Pour oil into the pot, fry the peppercorns until they become fragrant, and then remove the peppercorns;

4. Add onions, ginger, garlic, Sichuan peppercorns, dried chili peppers, bay leaves, star anise, cinnamon, and fennel into the pot and stir-fry until fragrant;

5. After the fragrance becomes fragrant, add the mutton and stir-fry together , stir-fry for 2 minutes, add cooking wine, stir-fry evenly, then add dark soy sauce and light soy sauce, stir-fry until colored, add boiling water to cover the mutton, add dried hawthorn, boil, then reduce to low heat and simmer for 1.5 hours, 10 seconds before serving Add sugar and stir-fry evenly;

6. Stew until the meat is tender and the soup is thick. Add the chopped coriander segments and add an appropriate amount of salt and chicken essence according to taste, mix well and serve.

Stir-fried bacon with green beans

Ingredients: green beans, bacon, garlic, dried red pepper

Method:

1. Cook the bacon , cut into slices.

2. Blanch the green beans in boiling water, remove and drain.

3. Put oil in the pot, stir-fry the bacon and take it out. Leave the oil in the pot and add the dried peppers. After stir-frying, add the green beans and stir-fry. At the same time, add soy sauce and oyster sauce, and then add Stir-fry the bacon until fragrant, add fresh soup, add garlic leaves, simmer briefly, and then take it out of the pot.

Green Pepper Pork Knuckles

Method: 1. Clean the pig's knuckles first, boil them in water and let them turn red and color, take them out, chop them into pieces and put them in a pressure cooker, add fresh spicy sauce and press until soft. Remove when cooked. Peel the lotus root and cut it into pieces, put it into a pot of boiling water with oil and salt and cook until cooked.

2. When serving, heat the pot and add oil, add ginger slices, garlic slices and green pepper sections and stir-fry until fragrant, then pour in pork trotters and lotus root cubes, add an appropriate amount of replica sauce and the original ingredients of the pork trotters. Sauce, stir-fry briefly and serve.

Fried squid with garlic moss

Ingredients: 100g garlic moss, 300g squid, 10g fungus, 5g fresh dew, 7g cooking wine, 4g salt

Method:

1. Soak the fungus, cut the carrots and garlic moss and set aside. Cut the squid and blanch it with cooking wine

2. Add oil to the pot and stir-fry the shallots until fragrant, then Add the garlic and carrots and stir-fry until they change color. Stir-fry for a while. Add the squid. Stir-fry quickly for a few minutes. Add the fungus. Add the fresh dew and stir-fry evenly. Then stir-fry continuously. Add salt and stir-fry until the flavor is evenly absorbed. It’s on the plate

Mutton and radish soup

Ingredients: fresh lamb leg meat, 2 tsp pepper water, 3 tsp green onion and ginger water, 2 tsp cooking wine, 3 tsp light soy sauce , half a spoon of salt, 2 small spoons of cornstarch, a few drops of sesame oil, one egg white, coriander, white radish slices

Method:

1. Chop the fat and tender lamb leg meat into fillings Add 2 tsp of pepper water, 3 tsp of onion and ginger water, 2 tsp of cooking wine, 3 or 4 tsp of light soy sauce, half a spoon of salt, 2 tsp of cornstarch, and a few drops of sesame oil, stir evenly, and beat in Continue to stir an egg white, add water in small amounts and stir frequently, in one direction each time, until it forms a ball and does not stick to the bowl, let it sit for a while;

2. Wash and cut the coriander into sections for later use;

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3. Heat the oil in a pan, stir-fry onion and ginger until fragrant, stir-fry white radish or winter melon slices, add a little peppercorn water and light soy sauce, stir-fry twice, add water and bring to a boil;

4 , turn to medium heat, add the meatballs, add salt to adjust the soup flavor, bring to a boil over high heat, beat up the foam, add a few drops of sesame oil, put it in a basin, sprinkle with coriander, and that's it.

Green pepper and white jade mushroom

Ingredients: small green pepper, white jade mushroom

Seasoning: Shuangmale pepper juice, salt, minced garlic

Practice

1. Break open the white jade mushroom and soak it in water for 20 minutes, then wash it, drain it, and blanch it in boiling water to remove the grassy smell and impurities;

2. Cut the green pepper into shreds, blanch it in water, rinse it in cold water, and cut it into cubes for later use;

3. Pour Shuangmale pepper juice into a bowl and add minced garlic, add some water, sugar, salt, a little MSG and Xiangshan, mix well to make a sauce (add as appropriate according to personal taste);

4. Finally, mix the white jade mushrooms and green peppercorns with the sauce.

Bucket Chicken

Ingredients: 3 2-year-old fat broiler chickens (5000g), 250g green onions, 100g ginger, 25g pepper, 250g salt, 100 whole aniseed grams, 150 grams of cooking wine

Method:

1. Wash the hen after preliminary processing, chop off the claws, remove the large joints on the lower half of the wings, and cut a hole under the right arm Using the 5 cm long crescent mouth, point your fingers inwards to identify the three ribs, stir around the five internal organs with your index finger and then take it out; then open the opening at the back of the neck, take out the crop and rinse it clean. The two thighs were broken at the base and tied with ropes. Wrap all the aniseed ingredients with a thin cloth

2. First put part of the peppercorns and salt in the chicken belly and shake it so that the salt and peppercorns are evenly soaked. Fold the washed lotus leaves into 7 cm long and 5 cm wide pieces, insert them from the edge of the knife, and hold up the chicken tail. Use straw to hold the lotus leaf on one end and the back of the chicken on the other to make the chicken round.

3. Put the white brine soup pot on the fire, boil and skim, first put the chicken in the bucket and rinse it, tighten the skin and then put it into the pot, add all the aniseed ingredients, cooking wine, green onions, ginger. When the soup boils, simmer over low heat for about half an hour, then remove and serve.

Spicy Chicken

Ingredients: 2 chicken legs, an appropriate amount of salad oil, an appropriate amount of salt, an appropriate amount of soy sauce, 1 tablespoon of chicken essence, half a teaspoon of green onion, 1 piece of ginger, 1 piece of Sichuan pepper, half a handful of dried chili, 1 handful of sesame oil 3 tablespoons of water starch, a little sugar, half a teaspoon of white sesame seeds, half a tablespoon of white pepper, 1/4 teaspoon of rice wine, 1 tablespoon of rice wine

Method:

1. Wash the chicken legs

2. Remove the bones from the chicken legs and cut the meat into cubes

3. Slice most of the ginger, cut the green onions into rings, cut a small part of the ginger and green onions into thick strips, and cut the dried chilies into segments

4. Take thick shreds of ginger and green onions, soy sauce, half a tablespoon of rice wine, white pepper, and an appropriate amount of salt, mix the chicken well, and marinate for 10 minutes

5. Add water starch and mix well;

6. Put oil in the pot. When the oil is 70% hot (green smoke comes out from the surface, stick chopsticks in it and it will bubble), add chicken pieces, fry until they are broken, then pick them up and fry again until the surface is cooked. Remove when golden and drain;

7. Put a little new oil in the pot, stir-fry the Sichuan peppercorns over medium-low heat until they change color and release the fragrance;

8. Add ginger, green onions and dried chili peppers and stir-fry until fragrant;

9. Add diced chicken, add half a tablespoon of rice wine and stir-fry evenly. Taste for saltiness to see if additional salt is added;

10. Stir-fry until the chicken is crispy and shiny, add sugar, Stir-fry the sesame oil evenly

11. Sprinkle in the white sesame seeds, stir evenly and turn off the heat. Serve.

Steamed abalone

Ingredients: 6 abalone, minced garlic, chopped green onion, a little grated ginger, appropriate amount of oil, a little salt, a little soy sauce

Method:

1. Take out the abalone meat, remove the intestines (the green and black ones under the abalone meat), and wash them; clean the abalone shells with a brush.

2. Score the surface of the abalone meat with a knife, put it into the washed abalone shell, and place it on a plate.

3. Heat oil in a pan, add minced garlic and saute until fragrant. Add soy sauce and appropriate amount of salt to the sauteed garlic paste, and mix well.

4. Spread the mixed garlic sauce on the surface of the abalone. Add minced ginger and chopped green onion.

5. Steam for 5 minutes. After steaming, turn off the heat and simmer for 1 minute. Serve.

Chicken wings and carrots

Ingredients: chicken wings, carrots, salt, rock sugar, shallots, garlic, light soy sauce, cooking wine, Sichuan peppercorns

Method:

1. Cut carrots into small pieces. Blanch chicken wings. Heat the wok, add vegetable oil, and add rock sugar. Stir continuously with chopsticks until the rock sugar melts and turns red.

2. Add chicken wings and fry until both sides are golden brown. Add peppercorns, onions and garlic and stir-fry. Add a small amount of light soy sauce.

3. Add carrots, cooking wine, and hot water to the pot over high heat, cook over medium heat for 15 minutes, then add salt, and finally reduce the juice over high heat.

Stir-fried beef

Ingredients: beef; dried red pepper; ginger; garlic; green pepper; soy sauce; light soy sauce; pepper; cornstarch; Sichuan pepper; cooking wine

Method

1. Cut the beef into thin slices or into thin strips. Use pepper, soy sauce, and a little cornstarch (really only a little cornstarch) to marinate for a while

< p> 2. For the marinated beef, shred the ginger, mince the garlic, cut 1 green pepper into rings, and cut the dry red pepper into sections

3. Heat the oil in the wok over low heat. Add a little peppercorns, fry until fragrant and take it out. Add one-third of the minced garlic, stir-fry the shredded ginger until fragrant, and stir-fry twice. Add the marinated beef to the pot, add a little cooking wine, turn to high heat and stir-fry

4. When the beef changes color and is raw, grill it to one side. Place dry red pepper segments in the empty space and fry over low heat for a while. Be careful not to burn it.

5. Then continue to grill the beef. Come back, add a little light soy sauce, increase the heat, stir-fry the green pepper rings and minced garlic a few times, add it to the pot, stir-fry a few times as you like, then try to see if it is salty enough and add a little MSG to finish.

Potato-roasted pork ribs

Ingredients: 1000 grams of pork ribs, 1 potato, half a small onion, a little carrot, appropriate amount of onion, ginger and garlic, half a spoon of cooking wine, 1 spoon of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of sugar, 2 star anise, half a piece of cinnamon, 2 spoons of vegetable oil, 3 spoons of salt;

Method

1. Wash the ribs, soak in water to remove the blood, and cut into pieces Cut into strips; put into cold water and boil; take out, drain and rinse; prepare other ingredients. You can omit the carrots and onions, but adding them will provide better nutrition and taste;

2. Heat oil in a pan, add onions, garlic/onions and star anise; sauté the above ingredients until fragrant; add the ribs and stir-fry them thoroughly. Surface moisture;

3. Add appropriate amount of water or stock, salt, sugar, cooking wine, light soy sauce, dark soy sauce, and mix well; bring to a boil over high heat and skim off the foam, cover the pot and simmer for about 30 minutes ;

4. Add the washed and peeled potatoes and carrots, simmer over low heat for a while; stir-fry to reduce the juice, then serve;

Spicy hairtail fish

Ingredients: 2 hairtail fish, appropriate amount of oil, appropriate amount of salt, 5 slices of old ginger, 0.5 scallions, 10 garlic, 10g minced ginger, 10g minced scallions, 30 dried chili peppers, 35g Sichuan peppercorns, 70g Huang Feihong spicy peanuts, cooking wine Appropriate amount, appropriate amount of pepper, appropriate amount of dry starch, appropriate amount of white sesame seeds, appropriate amount of chicken powder, 1 green onion, 2 spicy millets

Method:

1. Remove the head and tail of the hairtail, and remove Belly, tear off the black membrane in the belly, wash and cut into sections for later use;

2. Gently score a few cuts on both sides of the hairtail, mix with minced green onion, minced ginger, cooking wine, salt, and pepper, and stir After evenly mixing, marinate for more than 30 minutes;

3. Gently pat the marinated hairtail with a thin layer of dry starch;

4. Turn on the electric pan , after brushing with oil, start the "preheating" program;

5. After the "preheating" is completed, add the hairtail and fry until both sides are golden;

6. Fried hairtail Dish out and set aside;

7. Heat the wok, pour in an appropriate amount of rapeseed oil and fry until cooked, then turn to low heat;

8. Add ginger slices, green onion segments, and garlic cloves Stir-fry until fragrant;

9. Add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant;

10. Add the fried hairtail and stir-fry slightly;

11. Add Huang Feihong spicy peanuts and stir-fry;

12. Add appropriate amount of white sesame seeds, salt, and chicken powder; stir-fry evenly, turn off the heat; remove from the pot, sprinkle with chopped green onion, and spicy millet.

Onions mixed with fungus

Ingredients: fungus, red pepper, onion, vinegar, red oil, edible salt

Method:

1 .Soak the fungus and cut into thin strips, blanch in boiling water and set aside. Cut the red pepper into strips, remove the old skin from the onion and cut into strips.

2. Pour mature vinegar into a small bowl, add refined salt, and red oil and mix well to form a sauce. Pour the prepared sauce over the fungus and onion shreds, sprinkle in red pepper shreds, add sesame oil and mix well.

Boiled shrimp sliders

Ingredients: shrimp, egg white, bean sprouts, cucumber, minced ginger and garlic, star anise, cinnamon, bay leaves, Pixian bean paste, coriander, cooking wine, Starch, salt, Sichuan peppercorns, dried chilies

Method

1. Peel the shells and wash the shrimp threads and set aside. Flatten the shrimps with the front end of a knife and chop them into pieces. Prepare the spices, cut the dried chilies into small pieces, peel and mince the garlic cloves, mince the ginger and set aside. Wash the bean sprouts and coriander, wash and slice the cucumber and set aside.

2. Add egg white, a little cooking wine and salt to the shrimp paste, stir evenly in one direction with chopsticks, then add a tablespoon of starch, stir vigorously, and put it in the refrigerator for about 1 hour.

3. Add water to the pot and bring to a boil. Boil the bean sprouts and cucumber separately and put them on the bottom of a bowl.

4. Heat oil in a wok, add cinnamon, bay leaves, star anise, and peppercorns and stir-fry over medium-low heat until fragrant. Skim off the spices, add Pixian bean paste, stir-fry until red oil comes out, add garlic and minced ginger. Stir-fry the dried chili until the flavor is released, add an appropriate amount of boiling water and bring to a boil, then add a little salt.

5. Use a spoon to spoon the shrimp paste into the pot one by one, cook until it floats, scoop the shrimp into a bowl, pour in the soup, and finally add coriander.

Plum Pork Ribs

Ingredients: Spare ribs, plums, ginger slices, green onions, rock sugar, cooking wine, oil, salt

Method:

< p> 1. Soak the plum blossoms in boiling water for 10 minutes; slice the ginger; cut the green onion into sections;

2. Wash the ribs and cut them into pieces, put them in the pot under cold water, add two slices of ginger, blanch them together and remove them. Rinse with warm water to dry and set aside for later use;

3. Put a little oil in the pot, add rock sugar and stir-fry slowly over low heat; stir-fry until the rock sugar is completely melted and turns brown, then add Add the fried pork ribs and stir-fry until the pork ribs are completely colored; then add ginger slices, green onions and an appropriate amount of cooking wine, stir-fry together evenly;

4. Add the plums together with the soaked water Pour into the ribs and bring to a boil over high heat;

5. Cover, turn to low heat, and simmer for 40 minutes;

6. Uncover, add salt, light soy sauce, Season with oyster sauce, reduce the juice over high heat, and then take it out of the pan and plate it

Griddle pork ribs

Ingredients: pork ribs, lotus roots, enoki mushrooms, onions, red peppers, bell peppers, celery, and tempeh , pepper, cinnamon, star anise, bay leaves, garlic, ginger, dried chili pepper, cooking wine, dark soy sauce, light soy sauce, water starch, salt, pepper oil, chicken essence, cumin

Method:

1. Cut the ribs into small pieces, marinate with light soy sauce, water starch, and cooking wine for about 10 minutes. In the oil pan, deep-fry the ribs at 180 degrees until the ribs are 80% cooked and the surface turns brown.

2. Slice the lotus root, cut the green and red peppers and onions into cubes, cut the celery into sections, and smash the ginger and garlic with a knife.

3. Add a little oil to the pot and sauté ginger, garlic, dried chili pepper, peppercorns, bay leaves, cinnamon, star anise and tempeh until fragrant.

4. After sautéing until fragrant, first add the lotus root slices and stir-fry. After the lotus root slices are cooked, add the ribs, onions, green and red peppers, enoki mushrooms and celery in order, and stir-fry appropriately in between. When the vegetarian vegetables are almost cooked, add dark soy sauce, pepper oil, salt, and chicken essence to taste.

Leeks and bean sprouts

Ingredients: leeks, bean sprouts, salt, cooking oil

Method:

1. Wash the leeks and use salt water Soak for ten minutes, rinse with water, drain and cut into long sections.

2. Wash the bean sprouts, soak them in salt water for ten minutes and then rinse them. Boil water in a pot. After the water boils, pour in the bean sprouts and blanch the water. After boiling again, take out the cold water, drain the water and wait use.

3. Heat the pan with cold oil, add garlic and stir-fry until fragrant. Add the bean sprouts and stir-fry them quickly over high heat for about 20 seconds. You don’t need to fry them for too long. They have already been blanched.

4. Pour in the leeks, remove the salt, stir-fry quickly and evenly, and it is ready to serve. It's so simple, it can be ready in just two minutes.