1. Braised lion head
1. Prepare ingredients: tenderloin, ginger, eggs, soy sauce, soy sauce, salt, shallots, soy sauce, oyster sauce, sugar and white pepper.
2. Braised lion head:
(1) Wash tenderloin and chop it into minced meat, cut shallots into chopped green onions, and peel and slice ginger for later use.
(2) Mix the meat stuffing: put the meat stuffing into a bowl, beat an egg, add a proper amount of soy sauce, soy sauce, oyster sauce and salt, and stir well for later use.
(3) Seasoning juice: add appropriate amount of onion, ginger, soy sauce, soy sauce, oyster sauce, sugar and white pepper into the bowl and stir well for later use.
(4) Wear disposable gloves, and take a proper amount of prepared minced meat to form meatball-shaped balls for compaction.
(5) Then put them into the oil pan in turn, fry until the meatballs are golden yellow, and take them out for later use.
(6) Leave oil at the bottom of the pot to saute minced ginger and garlic, pour in proper amount of water, add meatballs, and pour in the prepared juice.
(7) Cover the pot and simmer for about 20 minutes until the soup is thick.
(8) Turn off the fire and sprinkle a little chopped green onion. You can eat it with a little decoration. The lion head is fat but not greasy, soft and refreshing. It is a dish that adults and children like to eat!
Second, stewed pig's trotters with soybeans.
1. Prepare ingredients: trotters, soybeans, shallots, ginger, cinnamon, fragrant leaves, soy sauce, soy sauce, cooking wine, rock sugar, beer and salt.
2. The practice of braised pig's trotters with soybeans:
(1) Wash pig's trotters and cut into pieces, soak soybeans, cut shallots, peel and slice ginger for later use.
(2) Put the trotters in the pot with cold water, add appropriate amount of shallots, ginger and cooking wine and blanch for a while, then take them out and drain.
(3) Stir-fry shallots, ginger and star anise in hot oil, then add pig's trotters, and add appropriate amount of soy sauce, soy sauce, fragrant leaves, cinnamon and appropriate amount of beer.
(4) Cover the pot and stew for about 25 minutes, add the soybeans into the pot, and then cover the pot and stew for about 20 minutes.
(5) Turn off the fire, put it in the pot and serve. Pig's trotters are soft and waxy, and the method is simple. Dad likes eating them!
Third, braised pork with plum vegetables.
1. Prepare ingredients: pork belly, plum vegetables, shallots, ginger, garlic cloves, tofu, cooking wine, light soy sauce, salt and sugar.
2. The practice of braised pork with plum vegetables:
(1) Wash pork belly, wash and chop dried plum, cut shallots into chopped green onions, peel and slice ginger, peel and cut garlic cloves for later use.
(2) Seasoning juice: pour a proper amount of tofu, ginger, cooking wine, soy sauce, oyster sauce, soy sauce, salt and sugar into the bowl and stir well for later use.
(3) Stir-fry minced ginger and garlic with hot oil in the pot, add dried prunes and stir well, and put them at the bottom of the plate for later use.
(4) Put the pork belly in the pot with cold water, add appropriate amount of shallots, ginger and cooking wine, take it out after cooking, and drain it for later use.
(5) Punch a few small holes in the surface of the pork belly with a toothpick, fry in an oil pan until golden brown, and take it out.
(6) Soak in cold water for a while, cut into thin slices, pour in the prepared juice, grab and mix it evenly, and put it on the dried prunes.
(7) Steam on the pot for about an hour, then turn off the fire and sprinkle a little chopped green onion. The meat is tender and soft, fat but not greasy, and melts in the mouth. Adults and children like to eat!
Fourth, stir-fry tofu with Chili.
1. Prepare ingredients: pepper, tofu, garlic cloves, millet spicy, soy sauce, oyster sauce, salt, sugar and bean paste.
2, pepper fried tofu bubble:
(1) Wash pepper and cut into sections, peel garlic cloves and cut into powder, cut millet into rings, and soak tofu until soft.
(2) Stir-fry minced garlic and millet in hot oil, add tofu and pepper and stir-fry until soft.
(3) Add a proper amount of bean paste, soy sauce, oyster sauce, salt, sugar and water and mix well.
(4) Turn off the fire and put on the plate. Eating and drinking is easy. It's dad's favorite home cooking!
Verb (abbreviation for verb) Braised pig's large intestine in brown sauce
1. Prepare ingredients: pork intestines, salt, aged vinegar, flour, shallots, ginger, cooking wine, beer, light and dark soy sauce.
2, the practice of brine pig large intestine:
(1) Wash and cut the pig's large intestine, wash and cut the shallots, peel and slice the ginger for later use.
(2) Put the large intestine in a pot with cold water, add an appropriate amount of onion, ginger and cooking wine and blanch for a while, then remove and drain for later use.
(3) Put the pig's large intestine into another pot, and pour the right amount of my beer and water into the ingredients.
(4) Add a proper amount of dried pepper, ginger, star anise, pepper, fragrant leaves, cinnamon, fennel, crystal sugar, cardamom, tsaoko, angelica dahurica, salt, oyster sauce and soy sauce, and cover.
(5) Stew the pig's large intestine on low fire for about 20 minutes, and then stew for a little while, which is more delicious. Pig large intestine is fat but not greasy, full of chewiness, and dad likes to eat it as a snack!
Six, stir-fried pork slices with green pepper
1. Prepare ingredients: green pepper, tenderloin, soy sauce, soy sauce, salt, chicken essence, starch, oyster sauce and cooking wine.
2, the practice of fried pork slices with green pepper:
(1) Wash the inclined section of green pepper, wash the tenderloin and slice it.
(2) Marinating the sliced meat: put the sliced meat into a bowl, add appropriate amount of soy sauce, soy sauce, salt, chicken essence, starch and oyster sauce, and marinate evenly for about 20 minutes.
(3) Add the marinated meat slices to the hot oil in the pot, and add a proper amount of cooking wine to stir-fry until it becomes discolored.
(4) Add green pepper and stir fry for a while, and add appropriate amount of salt to stir fry evenly.
(5) Turn off the fire and put on the plate. Simple and delicious, it tastes better with rice. The whole family loves it!
Seven, fried shrimp
1. Prepare ingredients: onion, prawn, cooking wine, bean paste, salt, chicken essence, thirteen spices and oyster sauce.
2, the practice of fried shrimp:
(1) Slice the onion, open the back of the prawn, remove the shrimp line and wash.
(2) Pickling prawns: put prawns into a bowl, add a proper amount of cooking wine, stir well, and marinate for about 10 minute.
(3) Add the marinated prawns to the hot oil in the pot, and add a proper amount of bean paste to stir-fry for fragrance.
(4) Add onion and stir-fry for a while, then add proper amount of cooking wine, salt, chicken essence, thirteen spices and oyster sauce and stir well.
(5) Turn off the fire and put it into the pot to eat. It is delicious, nutritious and delicious. Adults and children like it!
Eight, spicy boiled bullfrog
1. Prepare ingredients: bullfrog, bean curd skin, cooking wine, light soy sauce, oyster sauce, light soy sauce, pepper, corn starch, ginger, garlic cloves, bean paste, chafing dish bottom material, shallots, Chinese prickly ash granules and dried peppers.
2, spicy boiled bullfrog:
(1) Wash bullfrog and cut into pieces, cut tofu skin into strips, peel and chop garlic cloves, peel and slice ginger, cut shallots into chopped green onions, and cut dried peppers into sections for later use.
(2) Pickling the bullfrog: Put the bullfrog in a bowl, add a proper amount of cooking wine, soy sauce, oyster sauce, soy sauce, pepper and corn starch, mix well and marinate for about 20 minutes.
(3) Put the pickled bullfrog in a pot with hot oil, fry until golden brown, and take it out, leaving oil at the bottom of the pot to saute ginger and garlic.
(4) Add a piece of chafing dish bottom material, stir-fry until fragrant, pour a proper amount of water to boil, add bean curd skin, cook until soft, and fish it into a bowl for later use.
(5) Put the bullfrog in a pot, stew it, put it in a bowl, sprinkle with chopped green onion, pepper and dried pepper, and stir-fry. It's delicious and tender, suitable for all ages!
Nine, sauce spareribs
1. Prepare ingredients: garlic moss, ribs, cooking wine, white sugar, soy sauce, ginger, soy sauce, oyster sauce, aged vinegar and salt.
2. Fried ribs with garlic moss:
(1) Wash and cut garlic moss, wash and cut ribs, cut green peppers, peel and slice ginger for later use.
(2) Put the ribs in cold water, add a proper amount of cooking wine and blanch them for a while, then take them out, rinse them and drain them for later use.
(3) Heat oil from the pan, pour in proper amount of sugar, stir-fry until it melts, and add spareribs and stir-fry until brown.
(4) Add a proper amount of soy sauce, soy sauce and oyster sauce, and pour a proper amount of water on the ingredients.
(5) Cover the pot and stew. Add green pepper and stir-fry for a while, then sprinkle with a little salt to taste.
(6) Turn off the fire, take out the pot, and serve. The sauce is so rich that the ribs can't stop eating. Adults and children like to eat!
Ten, cold preserved eggs
1. Prepare ingredients: preserved eggs, garlic cloves, millet spicy, shallots, coriander, soy sauce, oyster sauce, sugar and salt.
2, the practice of cold preserved eggs:
(1) Cut the preserved egg in half, peel the garlic and cut it into powder, cut the millet into rings, cut the shallots into chopped green onion, and wash the coriander and cut it into sections for later use.
(2) Seasoning juice: put a proper amount of minced garlic, millet spicy, coriander and shallot into a bowl, add a proper amount of white sugar, soy sauce, oyster sauce, salt and aged vinegar, and stir well for later use.
(3) Put the preserved eggs into the dish evenly, and then pour the prepared juice. Refreshing and appetizing, suitable for all ages!
Learn the above ten kinds of home cooking practices and arrange it for dad on Father's Day!