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!

Red bean and barley sugar water

Method: 1. Reserve red beans, barley and rock sugar for later use

2. Wash the barley and red beans thoroughly

3. Put the washed barley and red beans into the pressure cooker, add 10 to 15 times the amount of water, and then add rock sugar

4. Cover the pot, bring to a boil over high heat, then turn to low heat and press for 25 to 30 minutes ready

Stir-fried tenderloin

Ingredients: pork tenderloin, fresh mushrooms, green peppers, egg whites, onions, ginger, salt, cooking wine, light soy sauce, water starch, chicken essence , sugar, vinegar, stock

Method:

1. Cut the pork tenderloin into willow leaves, add salt, light soy sauce, cooking wine, egg white and water starch, stir evenly, add 1 spoon Marinate in cooking oil for 20 minutes.

2. Wash the mushrooms and green peppers and cut into strips for later use.

3. Add oil to the wok and when it is 50% hot, add the tenderloin and fry over medium heat until the meat changes color, remove and control the oil.

4. Leave the oil in the pot, stir-fry the chives and minced ginger, add the mushrooms, green peppers and tenderloin and stir-fry until the mushrooms are raw.

5. Add salt, cooking wine, sugar, a little vinegar and a little stock, pour a little sesame oil and stir well.

Stir-fried duck legs with green peppers

Ingredients: five duck legs, optional green peppers, appropriate amount of onions, ginger and garlic;

Method

1. Chop the duck legs into pieces of your own choice, blanch them in a pot of boiling water until the duck legs turn white, then pick them up and rinse them with clean water.

2. Heat up the oil pan, add some chili sauce, onion, ginger and garlic, stir-fry evenly, then add the duck legs after smelling the aroma, stir-fry evenly, add light soy sauce, and stir-fry evenly. Smoke and stir-fry with cooking wine.

3. Stir-fry evenly and cook until the duck legs are well-colored, then add a little sugar and an appropriate amount of salt. Stir-fry and pour in the water to cover the duck legs.

4. Cover the pot and when the water is half boiled, add the green pepper cubes. Cook until the green pepper becomes soft, add MSG and green onions, and remove from the pan.

Stir-fried Tofu

1. Cut the top of the tofu into about 1 cm thick slices, put them on a plate and set aside. Crack the eggs into the bowl and mix well.

2. Chop onion, ginger, garlic and coriander into fine pieces and set aside.

3. Pour 15 grams of oil and heat over high heat until it reaches 50% to 60%.

4. Dip the cut tofu slices evenly with starch, then add the egg liquid to the pot, fry until golden brown on both sides, pour into a colander and set aside.

5. Leave a little oil in the pot, heat it up, add onion, ginger and garlic and sauté until fragrant.

6. Add cooking wine, add about 250 grams of water, then add salt, MSG, chicken juice, sugar, and pepper.

7. Add tofu slices and cook over high heat, then turn to medium heat and cook for 2 minutes. Then reduce the juice over high heat and pour in sesame oil.

Soy Sauce Chicken

1. Wash the chicken first and control the water. Mix light soy sauce, dark soy sauce, salt and sugar and mix thoroughly. Spread the seasoning evenly over the whole chicken and marinate for more than 2 hours. Turn the chicken over during the marinating process.

2. While marinating the chicken, prepare chives, ginger slices, and garlic (beat them into pieces) and set aside.

3. Heat the wok, add a little oil, and when the oil is hot, add ginger slices, garlic slices, chives and other ingredients.

4. Stir-fry until fragrant, pour in the marinated chicken sauce, and stir-fry briefly.

5. Pour the fried sauce into the rice cooker, put the chicken into the pot, cover the lid and press the cooking button. Turn the chicken over halfway to brown evenly.

Stir-fried Pork with Dried Fragrance

Method: 1. Chop green onions, slice garlic, cut peppers into diagonal sections, cut pork belly into thin slices, and cut dried tofu into small long slices.

2. Put two teaspoons of cooking oil in the pot, add the sliced ??pork belly and stir-fry over medium heat.

3. Stir-fry until the pork belly changes color and the fat part spits out oil. Add chopped green onion, garlic slices and 1 teaspoon bean paste.

4. Stir-fry over low heat until the onion and garlic are fragrant and the bean paste is reddish. Add 1 teaspoon of cooking wine and 1 teaspoon of light soy sauce.

5. Add appropriate amount of sugar and stir-fry evenly, then add the cut dried tofu and stir-fry for 1-2 minutes. Finally, add the chili segments and stir-fry quickly until the chilies are cooked through.

Stir-fried beef with green onions

Ingredients: 500g beef, 2 green onions, a little garlic, light soy sauce, salt, white pepper, sesame oil, starch, egg white, cooking wine, dark soy sauce, cooking oil

Method

1. Wash and shred the beef, put it into a bowl, add an egg white, cooking wine, and dark soy sauce, mix well and marinate for ten minutes, then add starch and cooking oil Mix well and set aside. Cut green onions into sections, mince garlic and set aside.

2. Pour an appropriate amount of cooking oil into the wok. When the oil is hot, add half of the green onions and minced garlic and saute until fragrant.

3. Then add the shredded beef, turn up the heat and stir-fry until the shredded beef changes color, then add the remaining green onions, light soy sauce, salt, white pepper, and sesame oil and stir-fry for about a minute, then remove from the pan.

Steamed Spare Ribs with Black Bean Sauce

Ingredients: Spare Ribs, Black Bean Sauce, Red Chili Pepper (not required, depends on personal taste), minced garlic, shredded ginger, light soy sauce, dark soy sauce, oyster sauce, oil and salt.

Method:

1. Wash the ribs and cut into pieces. Rinse the black beans in clean water and set aside.

2. Pour the ribs, light soy sauce, dark soy sauce, oil, salt, shredded ginger and minced garlic into the plate, stir evenly, and marinate for about 20 minutes.

3. Sprinkle with tempeh and red pepper, put it into a pot of boiling water and steam for 15 to 20 minutes, then it is ready to serve

Special hotpot fish

Ingredients: grass carp, salt, cooking wine, ginger slices, green onion sections, ginger slices, garlic slices, bean paste, glutinous rice cake pepper, fresh soup, salt, sugar, soy sauce, mature vinegar, cooking wine, chicken essence

Preparation method:

1. After killing and cleaning the grass carp, cut off the fins and make a knife along the back bone of the fish to make the fish flat (but the back of the fish is connected), and then cut the fish on both sides. Cut the knife into pieces, add salt, cooking wine, ginger slices and scallions into a basin to marinate and wait for frying.

2. Heat the oil in a clean pot until it is 60% hot, add the marinated grass carp and fry it thoroughly, take it out and drain the oil.

3. Leave the base oil in the pot, add ginger slices, garlic slices, bean paste and glutinous rice cake pepper, stir-fry until fragrant, then add an appropriate amount of fresh soup, add salt, sugar, soy sauce, mature vinegar and cooking wine, etc. Season well. When the fish is fragrant, remove the residue and add grass carp. Cook over low heat until the fish is fragrant and the juice in the pot dries up. Add chicken stock and serve.

4. Wash the pot, add red oil and sesame oil and heat it up. First add the dried chili knots and Sichuan peppercorns to make them fragrant. Then quickly remove the pot and pour it on the fish on the plate. Sprinkle in the crispy soy sauce and fried peanuts. , cooked white sesame seeds and chopped green onion, and serve.

Stir-fried bacon with dried aroma

Ingredients: bacon; dried aroma; green pepper; oil; salt; chicken essence; light soy sauce

Method:

1 , slice bacon, cook in boiling water for 10 minutes, remove and set aside. Shred the chili peppers and shred the dried fragrant seeds

2. Heat the oil in a hot pan, add the bacon and stir-fry until the color becomes slightly darker, remove and set aside.

3. Add the dried fragrant spices to the pot and stir-fry for 2 minutes, then add a little light soy sauce and stir-fry until the dried fragrant spices change color.

4. Grill the dried fragrant seeds to one side of the pot, pour in the green peppers, put salt on the green peppers and stir-fry the green peppers separately.

5. After mixing the green pepper and salt, mix the green pepper and dried fragrant pepper, pour in the bacon slices, mix with the dried green pepper and fragrant spice, and add chicken essence to taste.

Stir-fried beef with onions

Ingredients: beef, onions, ginger, chili sauce, dark soy sauce, cooking wine, sesame oil, starch, sugar

Method: 1. Wash the beef and drain the water, cut the beef into small pieces, add 1/3 spoon of starch, 1/3 spoon of soy sauce, 1/3 spoon of sugar, and a spoon of cooking wine, mix well, and marinate for a while;

2. Adjust the seasonings: one spoonful of water, half a spoonful of chili sauce, half a spoonful of soy sauce, half a spoonful of sesame oil, half a spoonful of salt, and 1/3 spoonful of sugar;

3. Chop the ginger into powder. Cut onions: Cut onions against the grain;

4. Add oil to the pot and heat it to 80%, then turn off the heat and sauté the beef and onions together. Pass the onions through the oil first to remove the pungent taste of the onions. , take out and drain the oil;

5. Leave a little oil in the pot, sauté the minced ginger over high heat until fragrant, turn to low heat, add onions and beef, pour in the sauce, turn to high heat, stir-fry until the juice is reduced, before taking out of the pot Just add a little cooking wine.

Steamed eggplant with vermicelli

Ingredients: 1 long eggplant, 1 small handful of vermicelli, 2 tablespoons of chopped pepper, 2 dried shiitake mushrooms, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 2 tablespoons dried shrimps, 1 tablespoon minced garlic, a little salt, 1 tablespoon sesame oil;

Method

1. Soak the vermicelli in boiling water until soft, drain the water, and spread it in a bowl bottom; cut the eggplant into long strips, put a little oil in the pan and fry until soft; place the fried eggplant on top of the vermicelli;

2. Place diced shiitake mushrooms and sea rice grains (dried shiitake mushrooms and seaweed) on the eggplant. The rice must be soaked in advance); then add chopped pepper and minced garlic;

3. Finally, mix the seasonings (1 tablespoon oyster sauce, 1 tablespoon cooking wine, a little salt, 1 tablespoon sesame oil) and pour in on top; put into the steamer and steam over high heat for 5 minutes

Stir-fried minced pork with dried radish

Ingredients:

1 plate of dried radish; minced meat (fat and lean) Alternately) 1 small bowl; 2 green peppers; 3 dried red peppers; 1 small piece of ginger; 2 garlic cloves; appropriate amount of salt; white sugar; light soy sauce; a little dark soy sauce; cornstarch; sesame oil; a little cooking wine; use Ingredients:

Method:

1. Dice the dried radish, remove the stems and seeds of the green pepper and dried red pepper and cut them into pepper rings. Mince the ginger, peel and mince the garlic, and set aside.

2. Add light soy sauce, dark soy sauce, sugar and cornstarch to the minced meat, mix well, add 1 tsp sesame oil, mix well and marinate for about 15 minutes and set aside

3. Wok Heat up the stove and add oil, stir-fry the marinated minced meat until the oil is fragrant, and set aside.

4. Just add the bottom oil in the pot, or add a little more oil if necessary. Add minced ginger, minced garlic, green and red pepper rings, stir-fry until fragrant; add diced radish to the pot, stir-fry evenly

5. Return the minced meat to the pot and stir-fry together, pour a little cooking wine into the pot Stir well, add a little sugar, light soy sauce, a little dark soy sauce and stir-fry evenly. When the aroma comes out, take it out and put it on a plate

Green pepper stuffed with meat

Ingredients: 100g hot pepper, lean meat 250g, 2 tablespoons of light soy sauce, a small amount of starch, 10g of coriander, 15ml of cooking wine, a small amount of chicken powder, 5g of salt, an appropriate amount of cooking oil

Method:

1. Wash the pork and chop it into pieces ; Wash the peppers and cut them in half; chop the coriander;

2. Add chicken powder, salt, light soy sauce, starch, and cooking oil to the pork and stir evenly until it becomes sticky. Stuff the minced meat into the peppers and set aside;

3. Heat oil in a pan, add the pepper sauce, fry both sides and that’s it!

Guobao Tofu

Ingredients: One piece of old tofu, one green pepper, one piece of carrot, one piece of ginger, 1/2 tsp of salt, 2 tbsp of sugar, 3 tbsp of rice vinegar or white vinegar , 2 tablespoons of water

Method

1. Cut the tofu into thick slices, evenly coat it with dry starch, put it in a non-stick pan, add a little oil, and fry over low heat until both sides are golden. Set aside

2. Cut carrots, green peppers, and ginger into shreds and set aside

3. Heat the pot again, add a little oil, add shredded ginger first and stir-fry until fragrant, then add Stir-fry the shredded carrots and green peppers with the fried tofu

4. Then add salt, sugar, vinegar and water and stir-fry evenly to reduce the juice.

Secret Spicy Shrimp< /p>

Ingredients: shrimp, ginger, onion, parsley, spicy pot seasoning, beer, salt, sugar, butter

Method

1. After the oil is hot, add butter and melt it Then sauté the ginger and onion, add the spicy pot base and stir-fry for 3 minutes

2. Add the shrimp to the pot and stir-fry until the skin of the shrimp turns golden brown. Add beer, salt and sugar< /p>

3. There is basically no time to drink the soup. Add the chopped parsley and stir-fry for 2-3 minutes. Remove from the pot and serve on a plate

Spicy shrimp skin

Ingredients: 200 grams of dried shrimps, 5 green chili peppers, 1 chive, 1 small piece of ginger, 9 grams of sesame oil, 6 grams of refined salt, and 3 grams of MSG.

Method 1. Wash the peppers, cut into small diamond-shaped slices, blanch them in boiling water and let cool.

2. Remove impurities from the shrimp skin and wash it, wash and mince the green onion and ginger.

3. Put the dried shrimps, chili peppers, minced green onions, minced ginger, salt, monosodium glutamate, and sesame oil in a basin, stir evenly, and serve on a plate.

Garlic lettuce

Ingredients: oyster sauce, lettuce, garlic, sugar, soy sauce, water starch;

Method

1. Lettuce Remove the old leaves and clean them; boil a pot of water, add a spoonful of salt and a few drops of oil to the water; blanch the lettuce for a few seconds, then quickly remove the water and put it on a plate;

2. Clean the pot and put a little Heat the base oil, add minced garlic and sauté until fragrant, add oyster sauce, sugar, soy sauce, add a thin layer of water starch to the boil and pour it on the lettuce;

Spicy King Oyster Mushroom< /p>

Ingredients: 500 grams of king oyster mushroom, 200 grams of coriander, 1 large handful of dried chili, 1 teaspoon of salt, 1/2 tablespoon of soy sauce, 1 teaspoon of chicken essence, 2 tablespoons of vegetable oil

Method:

1. Shred Pleurotus eryngii, remove leaves from coriander and cut into sections

2. Put vegetable oil in the pot, heat 50%, add shredded chili peppers and stir-fry

< p> 3. Stir-fry until the chili shreds change color slightly and stir-fry out the spicy flavor, add shredded king oyster mushrooms, stir-fry the king oyster mushrooms over high heat, and season with salt

4. Season with seafood soy sauce, Stir-fry until the king oyster mushroom shreds become soft and the color becomes darker, add coriander

5. Season with chicken essence, stir-fry a little and take it out

Taro sticks

Method: 1. Ingredients, one taro

2. Wash, peel and cut into thin slices, boil water in a pot, put a steaming rack, cover, steam over high heat until cooked enough to be pierced with chopsticks

3. Add two tablespoons of sugar while it is hot, press it into a puree, and then shape it into a stick shape

4. Prepare an appropriate amount of corn starch or flour, egg liquid and bread crumbs. Roll the taro sticks in the starch, then roll them in the egg liquid.

5. Finally, wrap them in bread crumbs, wait until the oil in the pan is 80-90% hot, then add the taro sticks , fry over medium heat for a few minutes until golden brown. Finally, take out the golden taro sticks and place them on absorbent paper. The simple and delicious golden taro sticks are ready.

Stir-fried beans with bacon

Ingredients: beans, bacon, appropriate amount of minced garlic

Method:

1. Pick the beans and let them fly a little Add water, cut the bacon into small pieces and set aside;

2. Heat the oil in the pan and sauté the minced garlic until fragrant, then add the bacon and stir-fry until it is transparent, scoop it up and set aside, then add the beans and add some water to stir-fry until cooked, finally add the bacon and stir-fry together If it tastes good, add some salt and chicken essence to taste.

Stir-fried duck blood with leek flowers

1. Prepare the ingredients

2. Pour the duck blood clots into the pot, blanch them, take them out and set aside

p>

3. Heat oil in a cold pan, stir-fry onions, ginger, garlic, etc. over low heat until fragrant

4. Pour leek flowers into the pan and stir-fry over high heat for about half a minute

5. Pour the blanched duck blood into the pot and stir-fry evenly

6. Add appropriate amount of salt, cooking wine and light soy sauce

Kimchi and tofu soup

1. Ingredients

2. Cut the pickled cabbage ingredients

3. Put a little oil in the pot

4. Saute the ginger and garlic until fragrant .

5. Add the sauerkraut to the pot and stir-fry evenly

6. Put enough water in the pot

7. After the water boils, cut the tofu into small pieces with your hands Cook the pieces for 3 to 4 minutes.

8. Add leeks and chicken essence.

Farmhouse aroma

Ingredients: pork belly, green and red peppers, ginger, garlic, green garlic, soy sauce, rice wine, chicken powder and water starch

Method:

1. Cut the pork belly into thin slices, shred the ginger, smash the garlic, prepare two eggs, slice the green and red peppers, and cut the green garlic into small pieces.

2. Wash and dry the pot, add oil to the pot, fry the eggs first and take them out for later use. Fry the fried eggs, leave the oil in the pot, pour in the pork belly, add an appropriate amount of rice wine, and stir-fry over high heat.

3. Stir-fry the pork belly until it changes color, add garlic seeds, shredded ginger, green garlic and white garlic, pour in an appropriate amount of soy sauce, and continue to stir-fry over high heat.

4. Brown the pork belly slightly, add green and red pepper and stir-fry evenly, then pour in the eggs prepared aside, season with appropriate amount of salt and chicken powder, and stir-fry evenly. When the peppers are medium cooked, add the green garlic leaves, pour in water and starch to thicken, and then remove from the pot and serve on a plate.

Beer Steamed Hairtail

Ingredients: Hairtail, beer, salt, onion, ginger, sugar, steamed fish soy sauce, oyster sauce, light soy sauce, sesame oil, red pepper

< p> Method

1. Wash off the black stuff in the belly of the fish, cut the fish with a knife, add beer and sugar and soak it for 10-15 minutes.

2. Put the steamed fish soy sauce, oyster sauce, and light soy sauce into a bowl, soak the shredded green onions and red pepper shreds in the water, sprinkle with salt to taste, place the green onions and ginger slices on the plate, and put them on top For hairtail, after the water is boiled, put the fish into the steamer and add the sauce together.

3. Steam over high heat for about 15 minutes, turn off the heat and take it out, quickly pour out the fishy water from the steamed fish on the plate, sprinkle with shredded onions and red peppers, add sesame oil to the sauce, and steam it The hairtail fish can be eaten.