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. Chewing quietly and savoring it gently, it has 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!

Eggplant Braised Pork Ribs

Method: 1. Cut the pork ribs into pieces, rinse them with water in a basin, drain them, then put them in the basin and add oyster sauce, pork ribs sauce, Mix salt and cornstarch, marinate and add flavor, then put it into a pan with 30% to 40% hot oil until cooked;

2. Pour out and drain the oil, put it in a steamer and steam until soft and cooked, take it out and set aside. . Cut the eggplant into hob pieces;

3. Heat the oil in a clean pot, add the eggplant pieces first and pour the oil, then pour them out and drain;

4. Put the oil in the pot Leave the base oil, add millet peppercorns, minced ginger, minced garlic and dry pot sauce and stir-fry until fragrant, add appropriate amount of water and bring to a boil, then add the ribs and eggplant chunks, wait until the juice is reduced, take it out of the pot and put it on a plate, sprinkle Fry minced garlic and chopped green onions and serve.

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 of the shrimps and wash the shrimp threads and set aside. Flatten the shrimps with the front end of a knife and chop them into small 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 Sichuan 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 minced garlic and 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 and it's done.

Stir-fried shredded pork with parsley and fungus

Ingredients: appropriate amount of parsley, appropriate amount of fungus, a little pork tenderloin, a little carrot, an appropriate amount of salt, a little chicken essence, a little cooking wine, a little sugar, a little soy sauce , a little cornstarch;

Method

1. Remove the leaves of parsley and cut into sections, soak the fungus and cut into shreds, cut the carrot into shreds, cut the pork tenderloin into shreds, and season with salt, chicken essence, Mix sugar, cooking wine, a little soy sauce, and cornstarch thoroughly, and marinate for ten minutes;

2. Heat oil in the pot, 70% hot, pour in the shredded meat and quickly spread it out, stir-fry until the shredded meat changes color. Take the pot and set aside;

3. Wash the pot, pour a little oil again, when it is 70% hot, pour in carrots, fungus, and parsley in sequence, add an appropriate amount of salt, stir well, and stir-fry of shredded pork, stir-fry quickly and serve.

Spicy local chicken

Ingredients: 300g braised local chicken, 30g green onion section, 20g fried peanuts, 5g onion flowers, 8g minced garlic, 3g minced ginger, MSG 1g, 1g chicken essence, 1g powdered sugar, 2g oyster sauce, 3ml fresh soy sauce, 3ml Dawang soy sauce, 2ml balsamic vinegar, 2g pepper powder, 30ml red oil, 20ml rattan pepper oil, oil 10 grams of chili pepper, a little cooked sesame seeds

Method: 1. Put minced garlic, minced ginger, monosodium glutamate, chicken essence, powdered sugar and oyster sauce into a mixing bowl. Mix well and then add a layer of fresh soy sauce and Dawang soy sauce. , balsamic vinegar, chili pepper and Sichuan pepper powder, finally add chili oil, red oil and sprinkle in cooked sesame seeds, stir well to make a spicy sauce.

2. Cut the braised chicken into strips, put it in a mixing bowl filled with spicy sauce, add some green onions and crispy peanuts, mix well, and then sprinkle a little chopped green onion after serving. Garnish and serve.

Instructions: 1. For the spicy oil in the seasoning, choose half and half dried chili peppers from two vitex strips and dried millet chili peppers. After stir-frying until fragrant, let cool and grind into powder. Put it in a pot and pour in 50% of it. Heat vegetable oil and fry until fragrant.

2. Add sugar and vinegar to the sauce, mainly to neutralize the taste, so the amount should not be too much.

3. In the past, when we made spicy chicken, we mostly boiled the local chicken and chopped it into pieces before mixing. However, here we marinate the chicken first and then mix it, thus making the spicy chicken "complex". "A little bit of spice.

Braised beef

Ingredients: 500 grams of beef, 20 grams of spicy bean paste, 25 grams each of ginger, wine and soy sauce

Method:

2. Sauté the onions and ginger in an oil pan until fragrant, then add the spicy bean paste, then add the beef cubes and stir-fry and add soy sauce, sugar pepper, wine, MSG and star anise,

3. Finally, add water to soak the beef, and cook slowly over low heat until the juice is thick and the meat is crispy and fragrant

Three Fresh Pies

Ingredients: Sichuan pepper powder, soy sauce , dried shrimps, cabbage filling, pork, sesame oil, sugar, salt, cooking wine, flour, blended oil, ginger powder

Method:

1. The pie has been made before Introduction: Pork, dried shrimps, and cabbage stuffing, seasonings include soy sauce, cooking wine, pepper powder, ginger powder, blended oil, salt, sugar, and sesame oil. The specific method will not be wordy.

2. Use the method of pan-fried buns, but replace the starch water with flour water.

3. When frying, quickly coat both sides with oil and then add flour and water. After the water dries, turn over and add a second time (a little bit is enough). The effect is really good.

Stir-fried shredded belly with onions

Ingredients: half onion, 130 grams of cooked pork belly, 30 grams of green and red pepper, 10 grams of garlic, appropriate amount of salt

Method

Cut the ingredients and set aside

Heat the pot, add oil, sauté the garlic until fragrant

Add the green and red peppers and onions and stir-fry

Stir-fry Add a little salt until cooked through to give it a base flavor

Then take it out and set aside

Take the pot again, add oil, put the shredded tripe into the pot and stir-fry along the edge of the pot Dip in cooking wine

Add appropriate amount of salt, sugar, light soy sauce, and oyster sauce

After stir-frying evenly, pour the previously fried onions and green and red peppers back into the pot

Stir-fry quickly over high heat and serve.

Fried small pumpkin slices

Ingredients: one small pumpkin, flour, garlic, sesame seeds, salt

Method: 1. Wash and cut the small pumpkin Into discs.

2. Cut the garlic into minced garlic, add flour, sesame seeds and salt, add water and stir into a paste that can coat the small pumpkin slices;

3. Put oil in the pot and wait for the oil to After heating, turn to medium heat, use chopsticks to pick up the small pumpkin, cover it with the prepared batter, and quickly fry it;

4. Fry until golden brown, drain the pan, and fry until it is crispy on the outside and tender on the inside. The small pumpkin slices are ready.

Honey Hundred Flowers Lotus Root Cake

Ingredients: Shrimp, lotus root, sesame, chicken juice, corn starch, steamed fish soy sauce, Maggi, sesame oil, pepper, honey

Method:

1. Beat the shrimp into shrimp glue. Slice the lotus root, blanch it in water, add some chicken juice, pat it with corn starch, and stuff it with shrimp paste.

2. Put the stuffed lotus root cake into the oil pan and fry until golden brown.

3. Mix the steamed fish soy sauce, Maggi, sesame oil, pepper and honey into a sauce, pour it into the pot, add the lotus root cake and stir-fry evenly. Sprinkle with cooked sesame seeds.

Stir-fried burdock with carrots

Ingredients: half carrot, half thick burdock, 2 dried chili peppers, appropriate amount of white sesame seeds, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of sesame oil, cooking wine Just the right amount.

1. Peel the carrots and cut into shreds, and cut the burdock into shreds.

2. Heat oil in a pan, stir-fry dried chili peppers under hot oil, then add burdock and stir-fry.

3. Add a little sweet wine, light soy sauce, salt, add some water, and fry the burdock until it is not very hard and a little crispy.

4. Add the carrots, some sesame oil, sugar, and stir-fry evenly.

5. Cover and cook for one minute.

6. Reduce the juice over high heat, sprinkle some white sesame seeds and serve.

Braised fish fillets

Ingredients: fish, carrots, wine, onions, garlic, peppers, lard, and a little seasoning.

Method:

1. Wash the fish and cut into pieces. Put it into a hot oil pan and fry until the fish skin turns yellow and becomes hard, then take out the fish.

2. Add cooked lard, wine onions, garlic, peppers, and carrots to the pot, add seasonings and stir-fry, then add the meat broth and bring to a boil, add the fish.

3. Simmer over low heat for about ten minutes. After the cooked fish juice becomes gelatinous, add MSG and shake to coat the fish pieces in the marinade.

Hot and sour cold dish Eggplant

Ingredients: 1 eggplant, 5 red peppers, sesame oil, 3 garlic, half a spoon of peanut oil, 2 tablespoons of light soy sauce, 1 tablespoon of cold vinegar, 1 tablespoon of sugar, 1 gram of salt, green onions

Method:

1. Cut the eggplant in half and steam it in a pot. Dice the garlic, cut the chives into sections, and cut the pepper into sections;

2. Make a sauce, pour sugar, light soy sauce, sesame oil, salt, cold vinegar into the bowl, and mix well;

3. Let the cooked eggplant cool and tear into strips;

4. Put the eggplant strips into a bowl, add garlic, and pour hot pepper oil to stimulate the aroma;

5. Pour in the sauce and mix well.

Cold Beef

Ingredients: 500g beef, 7 peppercorns, 1 star anise, 2 bay leaves

Method: Put the beef in cold water into the pot, blanch it to remove the blood foam

Wash and blanched beef, add aniseed and cook for 40 minutes, then turn off the heat and simmer for half an hour.

Slice the cooked beef.

Cut the ingredients into shreds, first Put the ingredients in and sprinkle a little chicken essence and salt

Mix light soy vinegar and a little sugar thoroughly

Pour into the beef and mix well

Boiled beef< /p>

Method: 1. Cut the beef into large thin slices with a crosswise knife, add egg white, salt, soy sauce, cooking wine, water starch and mix well, add a little tea oil and mix well;

2. Mince the green garlic. Wash the lettuce and tear it into small pieces, cut the dried chili into short pieces, cut the millet chili into rings, scallions, and mince the garlic;

3. Add oil to the pot, stir-fry the peppercorns, add the dried chili segments, and stir-fry until fragrant ;

4. Add the finely chopped bean paste, stir-fry the red oil, pour in the broth, bring the soup to a boil over high heat, add the marinated beef, and cook until it changes color;

5. Remove the beef and place it on the lettuce, pour the soup, sprinkle with minced green garlic, chives, millet pepper rings, minced garlic, pepper noodles, and chili noodles, and finally pour hot oil to stimulate the aroma.

Water chestnut meatballs

Ingredients: 400g minced pork, 200g water chestnuts, 15ml rice wine, 4g salt, 20ml light soy sauce, 20g egg white, scallions, 2 tablespoons water starch , a little sugar, 10 ml of dark soy sauce

Method:

1. Add salt, rice wine, egg white and light soy sauce to the minced pork and stir clockwise until it becomes sticky;

2. Wash and peel the water chestnuts, then chop the water chestnuts into fine pieces and mix with the minced pork. Stir evenly, pick up the water chestnuts and beat them repeatedly in a bowl until they are sticky;

3. Heat oil in the pot, the oil temperature is 6 minutes, add the meatballs;

4. After the bottom of the meatballs changes color, gently shake the pot to make the meatballs evenly heated, fry until cooked, then control the oil and remove;

5. Pour out all the oil, return the meatballs to the pot, add light soy sauce and dark soy sauce, stir-fry evenly, then pour in water, cook for a while, add a little sugar to taste, add water starch to thicken, then turn off the heat and remove from the pot.

Spicy Stir-fried Cabbage

Ingredients: 1 cabbage, appropriate amount of oil and salt, 1 green onion, 2 slices of ginger, 2 cloves of garlic, 1 tablespoon of Laoganma, 1 rice vinegar /3 tablespoons, 1 tablespoon light soy sauce

Method:

1. Peel the cabbage leaves, wash them in clean water, remove and drain;

2. Tear the cabbage leaves into pieces with your hands, chop the green onion, mince the ginger, and slice the garlic;

3. Heat the oil in the pot, add the onion, ginger and garlic and saute until fragrant, add For cabbage, stir-fry quickly over high heat until the leaves are slightly soft and translucent;

4. Add salt, rice vinegar, light soy sauce, 1 tablespoon Laoganma, stir-fry quickly over high heat and turn off Fire, remove and serve on a plate.