Teach you a few simple and easy recipes 1. Fish-flavored eggplant stew

Ingredients: 2-3 eggplants, 250 grams of minced pork, 1 teaspoon of salted fish (steamed in advance spare).

Seasoning: half a teaspoon of bean paste, 1/2 teaspoon each of light soy sauce and dark soy sauce, 2 teaspoons of minced garlic, a little chives, 1 teaspoon of oyster sauce, and half a teaspoon of shredded red pepper.

Method:

1. Heat the oil and fry the eggplants thoroughly (about 4 minutes), then drain the oil and set aside.

2. Use minced garlic in a wok, add minced pork and stir-fry until fragrant, then add pre-steamed salted fish, add bean paste and red pepper shreds to taste, and stir-fry until dry.

3. Add eggplant and 1 bowl of soup or water to cover with gravy. Finally, add oyster sauce, sugar, light soy sauce and dark soy sauce to taste.

4. Cook for another 2 minutes, put in the pre-heated earthenware pot, add the chives and cover for 3 minutes.

Tips:

1. Firm, plump eggplants are fresh and authentic.

2. The eggplant must be fried thoroughly. Only when it is put into the soup and cooked will the umami flavor of the pork and salted fish penetrate into it.

3. The expensive plum-flavored salted fish is not only guaranteed in terms of quality, but also has a more outstanding taste. The salty and umami flavor slowly pours into the mouth, and the saltiness is moderate.

2. Hot and sour soup

Ingredients: Fungus 1 tablespoon tofu 1 box bamboo shoots 1 small tomato 1 (medium size) 200 grams pork (or beef) 1 tablespoon wine 1 tbsp stock 4 cups salt 3 tbsp cornstarch water 1 egg (beaten)

A Ingredients: pepper 1/2 tsp sugar 1/2 tsp soy sauce 1 tsp vinegar 1 tbsp sesame oil 1/2 tsp 1 green onion (chopped)

Method:

1. Soak the fungus in warm water for 10 minutes, remove and cut into thin strips; cut tofu, bamboo shoots and tomatoes into thin strips, Cut the pork into shreds, mix with cornstarch and wine, and mix evenly; put ingredient A into a soup bowl and set aside:).

2. Bring the stock to a boil, add vegetables and meat in order of ingredients, stir after each item is added, and then add another item after it boils.

3. Thicken the gravy with cornstarch water, then add the beaten egg liquid and stir slowly, and finally pour it into a soup bowl. It will taste better when eaten hot:)

3. Braised Pork:

1. Selection of ingredients: It is best to use skin-on pork belly with more than five layers, cut into two centimeter squares.

2. Ingredients: Sichuan peppercorns, five spices, star anise, grass fruits, ginger, onion knots, etc. (The ingredients are determined according to your own preferences, except for some essential ingredients. There is no particular emphasis on it. I I use minced beef to grill fish and eat it, haha).

3. First, use an appropriate amount of oil to "run" the meat until it is half-cooked (friends in Jiangsu and Zhejiang say that this is the way of the poor. They are used to cooking it).

4. Put a small amount of oil in the pot, add a little sugar, and stir-fry until golden brown (this is to color the braised pork. After cooking, the skin of the meat will be crystal clear and translucent, and the color will be rosy. There is no need to add dark soy sauce to color it. ). Add the main ingredients, ingredients, salt, and then add an appropriate amount of water. The water level is slightly lower than the meat. ??

5. After the fire is boiled, turn to a simmer. It is best to cover it with an iron pot and simmer. When simmering, leave a small hole in the lid to let out the air. ??

6. Simmer until the meat is fragrant, glutinous and soft, and the juice is reduced over high heat. Lift the pot. Use chopsticks to pick out the ingredients and sprinkle with scallions. Serve immediately. You can also add potatoes, chestnuts, taro, etc. to cook according to your preference.

4. Pan-fried small crucian carp:

1. Selection of ingredients: If possible, get some wild crucian carp, one or two pounds, six to eight fish per pound, too small is not good. Not too big. If the box is too big, only two pieces per pound, it will be difficult to cook, and the taste will not be authentic. ??

2. After the fish is cut open, submerge it with ginger slices, salt, etc. ??

3. Add ginger and green onion to low-temperature oil and sauté until fragrant, then fry the fish over low and slow fire until the fish bones are crispy. While frying, pay attention to the shape of the fish. ??

4. Remove from the pot, put it on a plate, and sprinkle with salt or spicy ingredients. Serve with plenty of scallions.

5. Beer Duck

1) 1 duck

Seasoning: vegetable oil, salt, beer, dried chili pepper, red oil , soy sauce, ginger, garlic, green onions, pepper seeds, etc. in appropriate amounts.

Processing: Kill and wash the duck, chop it into one-inch square pieces, marinate it with salt and beer for 1 hour, break the ginger, tie the green onion into knots, and peel the garlic cloves.

Cooking method: Heat oil in the pot and sauté the duck pieces until fragrant. Leave a little oil in the pot and fry the garlic cloves until they turn yellow. Take them out, add dried chili peppers and stir-fry until brown, add the duck pieces, garlic cloves, Pour a bottle of beer into the ginger cubes, add a few peppercorns, add salt, soy sauce, green onions, cover with a pot lid, and simmer over medium heat. When serving, remove the dried chili peppers, ginger pieces, and onion knots, pour red oil on them, and serve.

2) It is changed from 1: Add more soup when cooking and serve it with vegetables, which is "Beer Duck Hot Pot".

3) This is a practice in the Qian area of ??Taiwan. Use salt to marinate the duck. Use about 4 taels of salt. Put the red paste on the inside and outside of the duck and marinate it for about 24 hours. Wash it and dry it in a ventilated place. , put it in a deep baking pan,

Preheat the oven to 350~, pour half a bottle of beer on the duck, bake for about 20-30 minutes, turn over, pour in the other half bottle. Bake for another 20 Minutes, take out the duck, put it on the grill, heat the oven to 425-450 degrees, and bake for about 10 minutes...

6. Home-style tofu:

Cut the tofu Pieces are usually cut into triangles, and it is best to use Laodoufu~~

Wash it, drain it, and fry it in oil to get a hard shell. ．

Put some pork slices, add a pinch of cornstarch, and soak the black fungus.

Leave a little oil in the pot, add a small spoonful of Sichuan Pixian bean paste, stir-fry the smooth pork slices, and add Stir-fry the fungus, add the fried tofu, add water to cover the ingredients in the pot, add an appropriate amount of soy sauce and sugar. Bring to a boil over high heat, then reduce to low heat and drain the soup.

7. Ground fresh food

1. Selection of ingredients: 2 eggplants, one potato (if it is as big as a fist), green pepper (spicy or not depends on your preference) ).

2. Ingredients: coriander, minced garlic, soy sauce, salt, and a little chicken essence.

3. Cut the eggplant and potatoes into pieces and fry them in oil. Pay attention to fry them separately. The eggplants are tender and oily, as long as they are cooked through. Drain off the remaining oil. Fry the potatoes twice, the first time. Be careful not to burn it over high heat until it is 8 cooked. Then fry it over high heat for the second time until golden brown and cooked through.

4. After the potatoes are oiled for the second time, leave a little oil in the pot, pour in the eggplant and potatoes, stir-fry, add salt and soy sauce (mainly used to add flavor and color), add in chopped Fine or break the green peppers into pieces, add minced garlic and coriander, stir-fry and serve

8. Beef Japanese tofu.

Cut the beef into thin slices, add salt, cooking wine, a little soy sauce, and water starch, marinate for 20 minutes, stir-fry the garlic, add the beef, stir-fry over high heat, remove when cooked, and set aside. Cut the Japanese tofu into pieces. Cut into slices about 1 cm thick, add a small amount of oil and fry over low heat until golden brown on both sides, add the fried beef, add soup (water is also acceptable), bring to a boil and season, add salt and sugar, reduce the juice over high heat, and serve on a plate. Sprinkle with shredded green onions and serve.

9. How to make curry beef (for 4 people)

Ingredients: 150 grams of beef, a large potato, a carrot (you can add more if you like, I hate it) Carrots),

Half an onion (you can use one if you like sweetness), curry powder, dried chili peppers (one by one), and fresh milk or coconut milk

A combination .

1. First cut the beef into dices the size of your thumb, cut the potatoes and carrots into dices that are larger than the beef, and cut the onions into shreds.

1. Heat the beef with oil until the outside changes color, then remove from the pot. Fry the onions in oil until cooked, add potatoes and carrots and stir-fry until the surface becomes transparent

Remove from the pan.

3. Put the fried beef, potatoes and carrots into the pot, add 300 ml of water, bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes,

Put in milk ( 250 ml) curry powder, chili (if you like spicy), salt and cook. If you have any other vegetables you like, you can put them in.

It is recommended to add broccoli. Note, stir constantly from the time you add the curry.

3. Cook until the soup is thick and that’s it!

The gift has been sent, please continue to support!

10. Treatment of oral ulcers

I recommend you a bowl of corn soup every day. This is to boil the water first, then add the corn paste, stir it into a thin paste, and then Add milk and honey and drink a bowl every day to ensure it is good. It is said that this is how Mrs. Sarah cured the oral ulcer that had been bothering him for a long time

11. Pumpkin Beef

1. Beef slice. It's easier to cut when it's frozen harder.

2. Peel the pumpkin and slice it into slices.

3. For beef, use light soy sauce, cooking wine, starch, a little bit of Baking Soda as big as soybeans, and mix well. Add a little baking soda to make the meat more tender.

4. Chop two cloves of garlic and cut the coriander into small pieces. In a small bowl, mix a spoonful of soy sauce, cooking wine, white vinegar, oyster sauce and brown sugar to make a juice and set aside.

5. Heat oil in a pan, fry the meat slices until they change color, then serve. Heat the oil in the pan again, add the pumpkin slices and fry, while slowly adding water little by little (don't pour all the water in at once, otherwise it will become boiled pumpkin, which will not be delicious enough). Wait until the pumpkin is ripe, then scoop it out. Pour the juice from the small bowl into the pot, bring it to a boil, stir it with a spatula and simmer for a while. When it becomes thicker, add the beef, pumpkin slices, and minced garlic, and stir-fry evenly. Finally, add the coriander. Crush, stir-fry and remove from the pan.

12. Vegetarian stuffed eggplants with salt and pepper

Ingredients (for 4 people): 2 eggplants, 0.5 pieces of flat tofu, diced vegetarian ham, appropriate amount of pepper and salt, diced carrots, egg whites 1 tablespoon each.

Seasoning: 0.7 teaspoon each of salt and egg white, 0.25 teaspoon sugar, 1 to 1.5 tablespoons cornstarch, a little sesame oil and pepper.

Crisp slurry: 0.5 cup of self-raising flour, appropriate amount of water.

Method:

1. First, mix the self-raising flour with water and mix it into a slurry, wait for 10 to 15 minutes, add 1 spoon of oil and mix well.

2. Rinse the tofu slightly, absorb the water, mash it into puree, add diced vegetarian ham, diced carrots and seasonings to mix with the filling, set aside.

3. Wash the eggplants and cut them into thin slices. Serve as eggplant clips and set aside.

4. Stuff an appropriate amount of filling into each eggplant sandwich and dip it in the crispy paste, then fry it in hot oil until the surface is golden and crispy, then pick it up and drain the oil. ,

Place on a plate, sprinkle with appropriate amount of pepper and salt, and serve while hot.

13. Catfish stewed with eggplant

Ingredients: 400 grams of catfish, 400 grams of tender eggplant.

Ingredients: 50 grams of pork belly, 10 grams of coriander.

Seasoning: 10 grams of iodized salt, 5 grams of MSG, 5 grams of vinegar, 3 grams of cooking wine, 5 grams of pepper, 3 grams each of onion and ginger, 5 grams of sesame oil, and 500 grams of soup.

Preparation:

(1) Remove the stems, wash and peel the eggplant, spread it into strips by hand, cut the coriander into sections, and slice the pork belly.

(2) Clean up the catfish, blanch it slightly in boiling water, take it out and soak it in cold water, take it out and scrape off the mucus on the surface with chopsticks. Large catfish can be cut into 6-7 cm segments, and smaller ones can be cut into whole pieces.

(3) Put a little oil in a spoon, add eggplant strips and stir-fry until soft, pour into a bowl and set aside.

(4) Put soup, catfish, meat slices, eggplant strips, green onions and ginger shreds in a ladle, bring to a boil and skim, add salt and cooking wine and simmer over low heat for about 20 minutes, pick out the pork belly, Pour into bowl.

(5) Add vinegar, monosodium glutamate and pepper to the bowl, add some sesame oil and sprinkle with coriander.

Key: Blanch the catfish and scrape the mucus on the surface to reduce the fishy smell. Eggplant tastes better after stir-frying.

14. Fish head with chopped pepper

Ingredients: 1 fat fish head (2 pounds), appropriate amount of Hunan special chopped pepper, 3 grams of MSG, 10 grams of red oil, 10 grams of ginger , 8 grams of green onions, 15 grams of white radish slices.

Preparation method: Wash the fish head, remove the gills and scales, and split it into two parts from the middle of the fish lip. Mix salt and MSG evenly on the fish head, marinate for 5 minutes and then apply chopped pepper on the fish head. Place 2-3 slices of ginger and white radish on the bottom of the plate, place the fish head on top, and place an appropriate amount of shredded ginger on the fish. Steam for 15 minutes. After taking it out of the pan, sprinkle the chopped green onion on the fish head, pour the cooked oil on it, then put it in the pan and steam for 2-3 minutes, and it is ready to eat.