Not much to say, share a few home-cooked dishes with you. It's cheap and delicious to drink and eat. The whole family praised your good cooking. Hurry up and collect!
Ingredients: crayfish, onion, garlic, green pepper, garlic, ginger, green pepper, red pepper, cinnamon, fragrant leaves, nutmeg, tsaoko, galangal, dried pepper, Chili sauce, Pixian watercress, beer and sugar.
1. First, clean the crayfish. Drain the water for later use. Heat the oil in the pot for eight minutes, and pour the crayfish into it to add flavor. The oil temperature must be high. The oil passing time is about 30 seconds. If it takes too long, the shrimp will get old and then be picked up for later use.
2. Prepare ingredients, shred onions, cut green onions, a small amount of green and red peppers, cinnamon, fragrant leaves, nutmeg, Amomum tsaoko, ginger, dried peppers and minced garlic. Appropriate amount of Chili sauce, one spoonful of Pixian watercress.
3. Put oil in a hot pan, pour in onion and pepper, cook over medium heat for fragrance, remove residues, then pour in spices and spicy sauce to stir-fry red oil, then pour in crayfish and stir-fry evenly. Add cooking wine to remove fishy smell and continue to stir fry. Then add the right amount of salt and sugar, stir-fry and add the right amount of beer. Cook for about ten minutes.
4. Then eat some green peppers and onion pieces. Collect the juice over high fire, stir-fry until it is raw, and then add the onion. Continue to stir fry for a few times, and then you can get out of the pot and put on the plate, and the delicious spicy crayfish will be ready.
Ingredients: chicken breast, cucumber, carrot, ginger, garlic, onion, bean paste, pepper and cooked peanuts.
1. Prepare chicken breast, cut into small squares, marinate in a pot, add appropriate amount of salt, white pepper, soy sauce, onion and Jiang Shui, mix well, add egg white, add a little starch and a little oil, and marinate for 10 minute.
2, prepare ingredients, cucumber, carrot cut into small squares. Cut an onion into rings, cut garlic and ginger into small pieces, and cook peanuts a little.
3, adjust a juice, add the right amount of salt, sugar, vinegar, soy sauce, soy sauce, white pepper, a little raw powder diluted with water, stir and melt.
4, the oil temperature in the pot is 40% hot, put the diced chicken in it, gently spread it out to prevent the powder from coming off, fry it until it is 89% mature, pour out the oil control, leave the bottom oil in the pot, add a few peppers to stir fry, and then add onion, ginger and garlic to stir fry. Then add ingredients and diced chicken, stir-fry until raw, add a spoonful of bean paste and stir-fry red oil, turn on high fire to thicken the soup, add peanuts and stir-fry quickly for a few times, and then serve.
Ingredients: perch, ginger, garlic, red pepper and chives.
1. First clean the perch, then replace the fish with a flower knife, then prepare shredded ginger and onion knots and cooking wine to squeeze out onion and ginger juice, pour it on the fish, spread it evenly and marinate it for 20 minutes.
2. It is essential to make steamed bass. Ginger is cut into filaments, shallots are pinched around, cut into thin filaments and soaked in water for a while. Half a piece of red pepper is cut into thin shreds, which will be rolled up after soaking. It can be used for color matching and steaming.
3. Put the ginger slices on the plate, put the skin of the perch up, let the perch lie on the plate like this, and put the ginger slices on the fish ridge. Steam in a steamer and serve. Steam on high fire for eight minutes. In order to keep the fish fresh and tender, the longest time should not exceed ten minutes.
5. The steamed soup is very embarrassing, then remove the ginger slices, add the soaked three silk, sprinkle with hot oil to stimulate the fragrance, and finally sprinkle with steamed fish soy sauce, so that the fish is fresh and delicious.
Ingredients: ribs, raw flour, shallots and white sesame seeds.
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2. Add oil to the pot, evenly coat the ribs with raw flour, fry the ribs for two minutes until the surface is golden, and then remove and control the oil.
3. Adjust the sweet and sour juice: add a little water to the pot, add a spoonful of white sugar, salt 1 g, white vinegar10g and tomato sauce10g, stir evenly to fully melt the tomato sauce, add 5g of clear oil to brighten the color, take out the pot when the sweet and sour juice is soaked, add ribs and stir evenly, and finally sprinkle with sesame seeds and chopped green onion for decoration.
Ingredients: green pepper, tenderloin, garlic and ginger.
1, cut the green pepper into thin slices, cut the tenderloin into shredded pork, and then put it in a bowl. Add appropriate amount of salt, chicken essence, soy sauce, soy sauce and sweet potato powder and mix well. Finally, add some cooking oil to lock the moisture, and mix well again to prevent adhesion. Cut some garlic and ginger slices.
2, do not put oil in the pot, put the pepper in the pot and stir fry until it is broken, and add the right amount of salt to increase the bottom taste. Dry fried peppers taste better.
3. Pour the oil into the pot, put the pickled shredded pork into the pot and spread it quickly. After the shredded pork is cooked, add ginger and garlic slices and stir-fry until fragrant. Put the fried green pepper into the pot, add some soy sauce, oyster sauce, chicken essence and a little sugar, stir fry quickly and evenly, and the shredded green pepper is ready.
Ingredients: auricularia auricula, coriander, dried pepper, millet pepper, garlic and pepper.
1, prepare the black fungus soaked in advance, pat a few pieces of garlic flat and cut into minced garlic, chop the millet pepper, and cut a parsley into pieces and put it in a pot.
2. Soak the fungus in water. Boil water in a pot, add a little vegetable oil, when the water boils, add fungus, cook for about two minutes on medium heat, and then remove the water. After cold water, it tastes more crisp.
3. When the oil temperature reaches 50% heat, put a few pepper and dried red pepper, stir-fry the fragrance, turn off the fire and start the pot. Then pour the hot oil on the minced garlic and pepper to stimulate the fragrance.
4, seasoning juice, add the right amount of salt, sugar, monosodium glutamate, aged vinegar, soy sauce. Stir well with chopsticks.
5. Pour the fungus and seasoning juice into the basin and mix well. Finally, pour in coriander and mix well. Do it.
Ingredients: water spinach, millet pepper and garlic.
1. First, prepare a handful of water spinach and clean it. Cut it into small pieces. Mince the millet spicy, pat the garlic flat and chop it into minced garlic.
2. Add a proper amount of boiling water to the pot, and then add two spoonfuls of salt to make the edible water spinach greener. Blanch the stems for 30 seconds, then pour in the leaves. After blanching for 30 seconds, pour out and control the dry water for later use.
3. Add a proper amount of lard and cooking oil to the pot, stir-fry the ingredients with low fire, pour in the blanched spinach, add a proper amount of salt, sugar and chicken essence, stir-fry quickly with high fire, and then serve. A green spinach is ready.
Ingredients: winter melon, shrimp skin, seafood mushrooms, eggs, chives and medlar.
1. First prepare a wax gourd, peel it, then clean it, slice it, clean a handful of seafood mushrooms, clean a handful of shrimp skins, and cut the shallots into chopped green onions.
2. When the oil in the pot is hot, beat in two eggs, fry until it is solidified, then cut into small pieces with a shovel, and then take it out for later use. Then stir-fry the shrimp skin until fragrant. Add chopped green onion and stir-fry until fragrant. Then pour the seafood mushrooms in and stir fry, then pour the eggs into the pot, and then pour some boiling water. Remember to boil the soup thick and white with boiling water.
3. After the soup is boiled, pour in the wax gourd, cook for another five minutes, cook the wax gourd until it is transparent and soft, and then add a little salt, a little medlar and a little sesame oil. Finally, sprinkle with chopped green onion, and a very delicious melon and shrimp skin soup will be ready.
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