Braised duck
Ingredients: half a duck, cooking wine, salt, chicken essence, soy sauce, soy sauce, 4 star anise, some cinnamon, 5 garlic, dried red pepper, ginger, oil, onion, green pepper and red pepper.
Exercise:
1. Chop the duck into pieces, add a little oil to the pan, pour the duck and ginger into the oil pan and fry for about 3 minutes.
2. Add salt, monosodium glutamate and garlic, add a little soy sauce, continue to fry for a while, then add 2 spoons of low-alcohol liquor, add water after a little frying, and cover the lid.
3. Bring the fire to a boil and simmer for 30 to 40 minutes until the meat is rotten.
Braised broad beans in oil
Broad bean; Oil; Dried peppers; Garlic powder; Chopped green onion; Salt; chicken essence
Put oil in the pot.
Add dried Chili and minced garlic and stir-fry until fragrant.
Add washed broad beans, stir fry, add water (slightly higher than the amount of broad beans), and cover.
Stew until there is still a little water in the pot, add salt and stir fry.
The water in the pot is basically drained, and the broad beans are ripe.
Add chopped green onion and chicken essence, turn off the heat and take out the pot.
Spicy braised pork
Ingredients: pork belly 480g, soy sauce, cooking wine, rock sugar, onion, ginger and garlic, lobster sauce 10, 2 dried peppers, cinnamon 1, star anise 3, tsaoko 1, and 2 fragrant leaves.
Exercise:
1. Add ginger slices and cooking wine to pork belly, and skim off the floating foam. Chop onion, slice or peel ginger and garlic, and prepare spices.
2. Pork belly is replaced by a block for later use. Put a little base oil in the pot, add onion, ginger and garlic and saute until fragrant.
3. Turn to low heat and add pork belly and stir fry. Stir-fry until the pork belly is golden in oil.
4. Add the remaining spices and stir fry for two minutes. Add soy sauce, cooking wine and crystal sugar, stir-fry and color, then add boiling water, cover and stew for 40 minutes 1 hour, then open the cover and turn to high heat to collect the soup until it becomes thick.
Fried potatoes with zucchini
Ingredients: potato 1 piece, half zucchini, 3 millet peppers, salt 1 teaspoon, and proper amount of cooking oil.
Practice: 1, prepare the ingredients and cut the washed zucchini and potatoes into pieces respectively;
2. After the pot is hot, pour in a proper amount of cooking oil. After the oil is hot, add potato chips and stir fry slowly;
3. Stir-fry until the potato surface is slightly burnt, and add a little salt to continue stirring;
4. Stir-fry the chopped zucchini and a little salt, stir well, sprinkle with millet pepper, turn off the heat and take out the pot.
Sauté ed cabbage with bean skin
Ingredients: 4 pieces of bean skin, 2 Chinese cabbages 1/,proper amount of oil and salt, onion 1 section, 2 slices of ginger, 2 cloves of garlic, oyster sauce1spoon,
Practice: 1. Peel Chinese cabbage, wash, drain, cut onion into chopped green onion, chop ginger and slice garlic.
2. Cut the leaves of Chinese cabbage in half vertically, tilt the knife at a 45-degree angle, slice the Chinese cabbage, and slice the Chinese cabbage with an inclined blade, which makes it easier to taste.
3. Cut the bean skin into diamond-shaped pieces, add water to the pot and boil, blanch the bean skin, boil for 2-3 minutes after the water is boiled, and cook the bean skin until it becomes soft.
4. Put the bean skin in cold water to cool, take out purified water for later use, and put the blanched bean skin in cold water to cool, so that the bean skin will not stick together and tastes good.
5. Heat the pan with oil, stir-fry the pepper with low fire until the pepper is slightly burnt, take out the pepper, and add chopped green onion, Jiang Mo and garlic slices to stir-fry until fragrant.
6. Stir-fry the cabbage slices with high fire, stir-fry the cabbage slices to Microsoft, stir-fry the bean skin evenly, add salt and oyster sauce, stir-fry evenly quickly, turn off the fire, take them out and put them on a plate.
Cold beef tendon
Ingredients: beef tendon 1 000g, salt 1.5 teaspoon, pepper 1 teaspoon, 3 star anise, fragrant leaves 1 slice, onion 1 slice, ginger 1 slice, 5 dried peppers, etc.
Exercise:
1. Buy beef tendon, rinse it, dry it slightly, and rub it with salt and pepper for 20 minutes. Marinate in a water-free and oil-free basin for up to 2 days, then take it out and put it on a shelf to dry the water.
2. Put cold water into the pot, add the marinated beef tendon, cook for 5 minutes, then remove it and rinse it with hot water, and then pour out the water in the pot.
3. Put the beef into the pot to increase the batch of hot water, and put the leftover seasoning into the seasoning bag and put it into the pot. Bring it to a boil and reduce the heat. Stew the beef slowly until you can stick it with chopsticks, take it out and put it on the shelf to dry, and then cut it for half a day at most.
4. Soy sauce: sesame oil: vinegar: salt =1:1:1:0.5. Mix the sauce well, add a little chopped pepper and mix well.
5. Slice the beef, put it on a plate, sprinkle a little onion and pour in the sauce.
soybean sprout
Ingredients: 400 grams of bean sprouts, three slices of ginger, one pepper, appropriate amount of green onions, appropriate amount of leeks, appropriate amount of monosodium glutamate and appropriate amount of salt.
Exercise:
1, when you buy bean sprouts, you can buy the safe bean sprouts that have not been soaked in liquid medicine.
2. Wash the bean sprouts and remove the bean skin. Generally, bean skins will float on the water and need to be picked up. It doesn't matter if you eat a little. Eating too much will affect the taste.
3, the oil in the pot is hot, put the ginger and onion in and saute.
4, bean sprouts pour in and stir fry.
5. Stir-fry bean sprouts evenly, then add shredded red pepper and chives, add monosodium glutamate and salt to taste, stir-fry evenly and take out the pot.
cooked tripe of sheep or swine
Ingredients: 200g tripe, half yellow and red pepper, a little pepper, a little fungus, half garlic, a little dried pepper, salt, sugar and soy sauce;
working methods
1. First, wash the tripe, put it in a boiling water pot, cook it with pepper and cooking wine for 5 minutes, take out the tripe, and add salt, sugar, cooking wine and soy sauce for pickling 10 minute;
2. Chop garlic and slice red and yellow peppers for later use; Shred the soaked fungus for later use. If you like carrots, you can also shred them.
3. Pour the oil pepper into the pot, stir-fry the pepper slowly with low fire (add a little more oil), take out the pepper, stir-fry the minced garlic in the remaining oil in the pot for one minute, add yellow pepper and red pepper, pour in the marinated tripe, stir-fry for another minute, add fungus and add a few shreds of pepper for half a minute.
Fried shredded pork with leek moss
Ingredients: leek moss, shredded pork, salt, cooking wine, soy sauce, garlic and ginger;
working methods
1. Wash leek moss and cut into sections, slice garlic and shred ginger;
2. Marinate the shredded pork with soy sauce, cooking wine and a little salt for about 10 minute;
3. Heat the pan and add oil. When the oil is hot, add garlic slices and shredded ginger and saute until fragrant.
4. Add shredded pork and stir fry;
5. Add leek moss and stir fry after the meat becomes discolored. Cut off the leek moss and season with salt. You can eat it.
Fried peas with wax gourd
Ingredients: wax gourd, peas, corn, red pepper, salt, soy sauce, fruit and vegetable seasoning powder.
Exercise 1. Boil the water in the pot, cook the peas and remove them for later use.
2. Put oil in the pot, and add wax gourd and red pepper.
3. Add peas and stir fry.
Add corn kernels
5. Add salt, fruit and vegetable powder and light soy sauce, stir-fry evenly and serve.
Cabbage and roast chicken eggs
Ingredients: cabbage 1/4/ flour10g/water10g, egg 1/ salt/black pepper/oil.
Make 1. Slice the cabbage as thin as possible, and pour in the batter mixed with10g flour and10g water. Add a little salt. Then stir well. Dip cabbage in batter.
2. Bring the pot to a low heat, pour in a little peanut oil, and then wipe it with a paper towel.
3. Pour in all the cabbages, press them into cakes with a spatula, and cook them slowly.
When it is baked to the bottom and solidified, you can add an egg and beat it at low altitude. Cover and continue to dry. Just bake it to your liking.
5. Sprinkle a little pepper after cooking. Or mix with your favorite sauce.
Sichuan style fenzheng sparerib
Practice 1, rice, glutinous rice, pepper and star anise, put them together in a wok, stir-fry with low heat, slowly stir-fry until golden and brilliant, and the aroma is overflowing. Turn off the fire and spread out to dry;
2. Use a cooking machine to break the fried rice and seasoning together (not too broken, keep some coarse particles, it will taste better).
3. Wash the ribs, add all seasonings, grab them evenly, seal them in the refrigerator, and marinate them overnight;
4. Wash and peel taro and arrange it at the bottom of the container;
5. Marinated ribs are evenly wrapped with a layer of broken rice flour;
6. Put the ribs on the taro, steam them in a steamer, put them in the pot, cover them and steam for 30 minutes.
Pickled beef sauce
Ingredients: 2 kg of beef, 5 kg of red pepper, half a catty of salt, 2 kg of monosodium glutamate, 1 kg of soybean oil, 4 kg of sesame, 4 kg of white vinegar, 4 kg of bean paste and 4 kg of sugar.
Practice: Chop beef and pepper, stir-fry beef in oil first, and then put other ingredients into a boil.
Douxiang pomfret
Exercise 1. Make a deep cross-shaped knife on both sides of the pomfret, and rub it on both sides of the pomfret with appropriate amount of salt (remember to rub it on the belly and gills of the pomfret).
2. Appropriate amount of edamame; Star anise, cinnamon, pepper, shredded ginger and sliced garlic.
3. Heat the pan to remove oil, turn the light pan to low heat, add pomfret, then turn the pan and fry each part of the fish with a spatula (when the fish turns over, put the spatula in the direction of the stomach and use chopsticks).
4. fry every part of the other side of the fish. When frying the fish back, the inclination of the pot increases, and the pot is pressed down for frying. After frying, scrape the fish to the side of the pot, and the pot tilts slightly. Stir-fry garlic slices, shredded ginger, pepper, star anise and cinnamon with low heat.
5. Put the fish in the pot for barbecue, turn the fire and pour a spoonful of Erguotou wine, quickly cover the pot and stew 15 seconds.
6, add the right amount of water, the amount of water to drown most of the fish, add the right amount of soy sauce and then pour in the edamame seeds, add the right amount of pepper, and cook for 5 minutes.
After 7.5 minutes, turn the fish over from the abdomen, cover the pot and continue stewing for 5 minutes. Shake the pan when cooking to prevent the fish from sticking to the pan. After 5 minutes, collect the juice on high fire, add appropriate amount of chicken essence to dry the soup, turn off the fire and start the pot.
Double pepper tiger skin egg
Ingredients: egg, garlic, green pepper, red pepper, Laoganma, soy sauce.
Practice: 1. Boil the egg, shell it, slice it, pat the garlic, and cut the green pepper and red pepper into rings.
2. Heat oil in the pot, fry the eggs on medium heat until golden on both sides, and take them out for later use.
3. Leave the bottom oil in the pot and add garlic to stir-fry the fragrance.
4. Add green and red peppers, Laoganma and eggs and stir fry until the green and red peppers are cut off. Add a little soy sauce and stir well.
Fish-flavored yuba mushroom
Ingredients: yuba100g oil, salt, chopped pepper, black fungus, mushrooms, monosodium glutamate, cooking wine, ginger slices and sesame oil.
Exercise:
1. Soak yuba in clear water, then wash and cut into sections.
2. Wash the black fungus and mushrooms after soaking, and slice the mushrooms.
Prepare ginger slices
4. Chopped peppers and prepared fruit juice (the ratio of fruit juice to fruit juice, 1 spoon vinegar, 2 tablespoons sugar, 1 spoon soy sauce, 2 tablespoons soy sauce, 1 spoon raw flour).
5. The oil temperature in the pot is 5 minutes hot, add ginger slices and saute.
6. Pour all three ingredients into stir-fry and add cooking wine evenly.
7. Add chopped pepper and stir well.
8. Cover the pot and simmer for 2 minutes.
9. Then pour in the juice.
10. Stir well and add monosodium glutamate.
1 1. Pour in a proper amount of sesame oil, stir-fry evenly and turn off the heat.
Flammulina velutipes
Ingredients: Flammulina velutipes 400g, appropriate amount of pepper, 2 slices of ginger, oyster sauce 1 teaspoon, 2 teaspoons of vinegar, 2 teaspoons of soy sauce 1 2 teaspoons, 2 teaspoons of Chili oil, sesame oil 1 teaspoon, salt12 teaspoons, 3 cloves of garlic and onion/kloc-2 teaspoons.
Exercise:
1. Slice ginger, garlic and onion, cut sweet pepper into small rings, tear Flammulina velutipes into small pieces, and blanch them in boiling water for 5 minutes until they are cut off, taken out and cooled.
2. Saute shallots, ginger, garlic and peppers in oil pan, add salt, stir-fry evenly and pour on Flammulina velutipes.
3. Mix the juice with oyster sauce, soy sauce, vinegar, Chili oil and sesame oil, and pour it evenly on the Flammulina velutipes. Finally, decorate with chopped chives.
Shrimp meat pie
Ingredients: pork, shrimp, salt, raw powder, chicken powder, clear water, soy sauce and raw oil.
Practice: 1. Wash the shrimps and soak them in clear water.
2. Chop pork and shrimp.
3. Marinate with proper amount of salt, corn flour, chicken powder and water for 2 hours.
4. Sprinkle appropriate amount of soy sauce and oil before steaming, and then steam for 6 minutes.
Fruity tofu
Ingredients: papaya, pitaya, red pepper 1, old tofu 1, 2 tablespoons tomato sauce, salt 1 tablespoon sugar 1 tablespoon vinegar 1 tablespoon water starch.
Practice 1, cut pitaya and papaya into pieces, soak tofu in hot water, and add some salt to the water. This is a lazy practice, and it is not easy to get rid of the beany smell.
2. Heat the oil in the pot, add the drained tofu and fry until golden brown. This step requires a little patience.
3, directly add the red pepper and stir fry, then add the fruit, and finally pour the sauce and stir fry.
Steamed pumpkin with dried plum
Ingredients: 300g of pumpkin, 200g of dried Shui Mei, 300g of lobster sauce, chopped green onion, a little Jiang Mo and minced garlic, 2g of salt and a proper amount of cooking oil.
working methods
1, cutting the cleaned and peeled pumpkin into pieces; Cut the soaked dried plum into sections. Pour the dried prunes into a hot pot, stir-fry them to remove excess water, and then take them out for later use.
2. Heat the hot oil in a hot pot, and pour in Jiang Mo, minced garlic, chopped green onion and lobster sauce. Pour in pumpkin, add salt and chicken powder, and stir well.
3. Stir well in a plum bowl and put it in a steaming bowl for later use.
4. add water to the steamer to boil, add the mixed vegetables, steam for 20 minutes until cooked, and serve.
Yam carrot porridge
Ingredients: rice 1 00g, yam 250g, carrot1root salt 3g.
Exercise 1. Peel and cut Chinese yam and carrot.
2. Wash the rice, add water, put it into the rice cooker with yam and carrot, and press the function key.
3. When the rice cooker cooks porridge, add salt to taste.
Tasty tofu
Ingredients: 1/2 boxes of tofu, a little onion, a little fish fillets, 1 tbsp soy sauce (prepared according to personal taste), 1 tbsp black sesame oil.
Practice: 1. Pour the tofu into the dish and rinse it with iced water for later use.
2. First, cut the onion into chopped green onion.
3. Sprinkle fish fillets and chopped green onion on tofu, and pour soy sauce (according to personal taste) to serve.
Bitter gourd egg roll
Ingredients: bitter gourd 65438+ 0 eggs, 5 eggs.
Practice 1, wash bitter gourd, peel off seeds, cut into small slices, and then chop. Add salt and marinate for a few minutes.
2. Break the eggs and mix them with bitter gourd. You can add some sugar to improve the taste.
3. Pour the bitter gourd egg liquid into the golden baking tray and send it to the preheated oven.
4. After 20 minutes, a bitter gourd egg roll with complete shape, no oil and no flour is ready.
5. Cut into pieces and serve on a plate.
Millet, red dates and gouqi porridge
Ingredients: 50g of millet, 0/0g of jujube/kloc-0 (about 4 pieces), 0/0g of medlar/kloc-0, and 0/0g of rock sugar/kloc-0.
Step: 1. Wash the millet and red dates and put them into the pot with clear water.
2. After the fire boils, turn to low heat for 10 minute, and then add Lycium barbarum for 10 minute.
3. Add rock sugar two minutes before cooking.
Fried shredded beef with bean sprouts
Exercise 1. Prepare ingredients: shred beef and remove the tail of bean sprouts.
2. Add salt, sugar, wine and starch, spread evenly and wait for the oil pan.
3. Shred ginger and put it in the oil pan.
4. Stir-fry ginger on low heat and add shredded beef.
5. Immediately add bean sprouts, stir fry a few times, add salt and continue to stir fry.
6. Add a little yellow wine to taste.
7. Sprinkle with chopped green onion, which can be cut a little longer, instead of shredded green pepper.
8. Turn off the fire, add monosodium glutamate and mix well.
Fried cabbage with vermicelli
Practice: 1. Wash and shred the cabbage, and soak the vermicelli until soft;
2. Slice pork belly, slice onion, shred ginger, slice garlic and dice red pepper;
3. Cook the oil in a pan, stir-fry the meat slices to get oil, then add dried red pepper, onion, ginger and garlic to stir-fry, add soy sauce and cooking wine to stir-fry, and then add Chinese cabbage;
4. After the water becomes soft, stir-fry the vermicelli and put salt to let the vermicelli fully absorb the fried water;
5. Until the taste becomes soft, add red pepper and stir well.
Oat crispy banana
Ingredients: 5 bananas, 30g flour, 30g oats, egg 1 piece, honey10g, and proper amount of oil.
Exercise:
1. Bring the pan to medium heat, heat oil, and prepare a piece of edible silicone oil paper; Peel the banana and stick flour and egg liquid in turn.
2. Put the banana into the oats and roll it carefully until the whole banana is covered with oats.
3. When the oil is hot enough, fry the banana until it is golden yellow, then transfer it to food-grade silicone oil paper to cool and plate it.
4. Put a spoonful of ice cream on the banana, pour honey on it, and you can eat it!
Bacon cheese baked potato roll
Ingredients: potato, black pepper, onion, whipped cream, salt, bacon roll and mozzarella cheese.
Exercise:
1. Cut potatoes into small pieces, steam them, mash them, and stir them with black pepper and chopped shallots.
2. Add 2 tablespoons of whipped cream, a little salt and black pepper and mix well.
3. Form the steps (1) together, roll them into bacon rolls, bake them in the oven at 200 degrees for 8 minutes, and then take them out.
4. Finally, sprinkle with shredded mozzarella cheese and bake in the oven for 2 minutes.
Stir-fried jellyfish
Ingredients: jellyfish head 300g pork 50g carrot 20g cucumber 20g onion 5g ginger 3g garlic 5g coriander 3g soy sauce, cooking wine, sugar, salt and monosodium glutamate.
Practice 1 Soak jellyfish head in advance (I soaked it for 12 hours, but it was still too salty), remove sand and impurities, clean it and control the water for later use.
Cucumber and carrot are cut into horseshoes.
3 Wash and cut onions, ginger, garlic, coriander and fresh pork for later use.
4 Pour the base oil into the pot, heat it, add onion, ginger and garlic and saute.
5 Add fresh pork and stir-fry until it changes color. Add cooking wine, sugar, fresh soy sauce and carrots and stir well.
6 Add a piece of beaten jellyfish and stir fry quickly.
7 Add cucumber slices and stir fry. Don't stir fry for too long, so the jellyfish will produce soup and affect the taste.
Finally, add salt and monosodium glutamate and mix well. Sprinkle with chopped green onion and coriander and serve.
9 Stir-fried jellyfish head into the dish.
Cumin potato chips
Exercise 1. Cut the potatoes into thin slices of about 2mm, and soak them in clear water for about 5 minutes before the starch comes out, otherwise the fried potatoes are very easy to dissolve and are a lump. Cut the onion into small pieces.
2. When cutting the onion, cut it in half first, then divide each half into three parts equally, and then cut it in the middle, and it will be like this.
3. Hot oil, oil is twice as much as usual cooking, otherwise potatoes will stick to the pot. Stir-fry the potatoes until they change color, and set aside.
4. Heat oil, add onion and stir-fry until it is slightly fragrant. Seasoning. Seasoning: cut the dried pepper in half, and cut the pepper, ginger and garlic into small grains.
5. stir fry for a while after entering the pot until the fragrance of ginger and garlic comes out.
6. Then add the fried potatoes and soy sauce and stir-fry for a while, then add salt, cumin and chicken essence, and you can go out.
Steamed lotus root pill
Ingredients: 500 grams of lotus root starch, appropriate amount of mashed potatoes, raw potato flour 12 grams, 30 grams of Suhai rice (1 teaspoon), appropriate amount of salt, appropriate amount of cooking oil, and several pieces of Chinese cabbage leaves.
working methods
1. Wash and peel lotus root, put it on a small iron sieve and grind it into pieces, steam potatoes and mash them, soak vegetarian rice in warm water for 2 minutes, then drain and chop them.
2. Mix chopped lotus root with mashed potatoes and season with a little salt first (because Suhai rice is salty).
3. Mix Suhaimisi and raw potato flour together and mix well. At this time, add some salt to taste.
4. Take a pinch of ping-pong ball-sized material, put it in the palm of your hand and shake it in the same direction to shake out a round lotus root pill.
5. put a green leaf in the small steamer and put the lotus root pill on the green leaf. (It is recommended to steam with green leaves) Lotus leaves or Indocalamus leaves.
6. Boil the water in the steamer, put it in a small steamer and steam for 10- 15 minutes.
Leek mixed with jellyfish
Exercise 1. Wash jellyfish, soak in clear water and change water several times, remove excess salt and cut into strips.
2. Cook shallots in a pot of hot water for 2-3 minutes.
3. Add 1/5 tablespoons of salt and 1/3 tablespoons of chicken essence to taste, sprinkle a little sesame oil and mix well.
4. Cut the shallots into 3 sections and put them on a plate for coding.
5. After the jellyfish comes out of the water, add 1/2 tablespoons of sugar and 1/3 tablespoons of chicken essence to taste.
6. Pour in 1 spoon of rice vinegar, and pour in sesame oil and mix well.
7. Put jellyfish on leeks and sprinkle with cooked sesame seeds.
Sauté ed Agrocybe aegerita with asparagus and bacon
Exercise 1. Scrape the old skin from the root of asparagus and cut it into sections.
2. Blanch in boiling water pot for half a minute, then remove and drain for later use.
Step 3 cut bacon into small pieces
4. After soaking and cleaning Agrocybe aegerita, remove the roots and break them into small pieces by hand.
5. Heat the pan to drain the oil and stir-fry the garlic slices on low heat.
6. Pour in bacon slices and fry slowly over medium heat until the edges of bacon turn brown and shrink to squeeze out the oil.
7. Pour in fresh Agrocybe aegerita segments and stir fry for about two minutes until Agrocybe aegerita absorbs the oil in the pot.
8. Pour the blanched asparagus, stir-fry for half a minute, sprinkle with salt and chopped black pepper and serve.
Sauté ed pork intestines with onion
1, wash the fat sausage thoroughly, put it in salt water and cook slowly until chopsticks can be inserted.
2. Cut into thin slices
3, hot pot hot oil, dry red pepper, dried pepper and onion, ginger, garlic into the pot and stir-fry until fragrant (only the onion is white, and the onion leaves are reserved before taking out the pot).
4. Add green pepper slices and onion slices in turn, add salt and stir fry.
5. Stir-fry the green pepper and onion until soft, then stir-fry in the fat sausage fire, and add a little salt and soy sauce.
6. Add onion leaves and stir fry a few times before serving.