Egg skin meat roll
Ingredients: eggs, ham, carrots, salt, cooking wine, soy sauce, starch, pepper and salt.
Practice: 1) Chop ham and carrot separately, then mix with meat stuffing, add salt, cooking wine and soy sauce and stir well. 2) Break up two eggs, add salt and water starch, stir well, spread half of the egg liquid into a thin egg roll, then take it out, spread it on a chopping board, spread it with meat stuffing and roll it into an egg roll. (You can brush a layer of wet starch or batter before spreading meat stuffing. ) 3) Take another pan and pour the other half of the egg liquid. When the egg liquid is not completely solidified, put it into the newly rolled egg roll, carefully roll it up, and then slowly fry it with low fire until the filling is completely mature. Be sure to fry it on low heat, or the skin will burn and the filling will not be cooked yet. 4) Finally, take out the knife and cut it into sections, and you can put it on the plate. Sprinkle with pepper and salt and serve.
Fish-flavored tender tofu
Ingredients: 80g pork, 4 pieces of south tofu, garlic 1 teaspoon, ginger 1 2 teaspoon, chopped green onion 1 teaspoon, 8 pickled peppers, soy sauce 1 teaspoon, soy sauce 1 teaspoon, and salt/kloc-0.
Practice: 1) Heat the oil in the pot and stir-fry the minced pork with low fire. 2) Add ginger, garlic, chopped green onion and pickled pepper until the pork is oily. 3) Add water or half a cup of stock. 4) Add all seasonings and cut tofu. 5) After boiling over medium heat, turn to low heat and cook until the soup is almost dry. 6. Add water starch.
Stir-fried minced meat with sour beans
Ingredients: 250g of sour beans, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, minced meat100g.
Practice: 1) Prepare sour beans 2) Drop them with boiling water and wash them 3) Dice them 4) Prepare red and green peppers 5) Stir-fry the marinated minced meat with oil in a hot pot 6) Stir-fry the fragrant red and green peppers in another pot 7) Pour in the sour beans and stir-fry them 8) Finally, evenly pour in the fried meat. 9) Fried minced meat with sour beans is very delicious.
Beef slices with Chili oil
Ingredients: beef tenderloin 400g, oil, salt, cucumber 1 00g, dried pepper 5g, dried pepper 1 g, pepper powder1g, garlic10g, ginger 5g and bean paste1g.
Practice: 1) Slice beef tenderloin against the grain, then add starch, peanut oil and salt, marinate for more than 60 minutes, and then pour off the spilled blood; 2) Dice dried chili, slice ginger and garlic, and cut cucumber into sections; In the bowl, spread raw cucumbers for later use; 3) After the oil in the pot is 70% hot, add pepper and stir-fry, then add pepper, garlic slices, ginger slices and Pixian watercress to stir-fry red oil; Add boiling water and light soy sauce and bring to a boil; 4) Pick up the beef slices with chopsticks and gently put them in the soup (don't stir) and boil them over medium heat; 5) Add chicken essence and sesame oil when cooking, then sprinkle with coriander and drink pepper powder.
Hot and Sour Rice Noodles
Ingredients: 300g of sweet potato vermicelli, oil15ml, 2 tbsps of salt, minced garlic10g, Jiang Mo10g, 25g of sour beans, 25g of fried peanuts, appropriate amount of coriander leaves, 2 tbsps of oil pepper granules, vinegar100ml, and stock.
Practice: 1) Soak sweet potato vermicelli in warm water for 30 minutes; 2) Rinse after filtering and cut into sections properly; 3) Chop garlic and ginger, dice sour beans and cut coriander into small pieces; 4) Pour a small amount of oil into the wok, heat it, add Jiang Mo and minced garlic, stir-fry sesame oil with Chili, then add broth, clear water, salt and vinegar, and boil it over high fire.
Spicy hot bean curd
Ingredients: 500g of tender tofu, 50g of minced beef 1 00g, 2 tablespoons of Pixian bean paste, soy sauce 1 tablespoon, sugar 1 teaspoon, cooking wine1teaspoon, 2 onions, 4 cloves of garlic, 3 slices of ginger, appropriate amount of stock, and pepper.
Practice: 1) Prepare the required materials. 2) Dice the tofu, soak it in salted boiled water for 10 minute, remove it and drain it for later use.
3) Put vegetable oil in the wok, add pepper, stir-fry with low fire, and remove the pepper particles. Then add Jiang Mo, minced garlic, chopped green onion and bean paste, stir-fry with low fire, and stir-fry the red oil. 4) Add minced beef and stir-fry until the minced beef is discolored and immature. 5) Add diced tofu. 6) Add broth (or water), add a little sugar and soy sauce, and cook for about 3-5 minutes. 7) thicken with water starch. 8) Cook until the juice is thick and translucent, sprinkle with chopped green onion and serve.
Sichuan huiguorou
Ingredients: 400g pork belly, 2 green garlic, green pepper 1 piece, red pepper 1 piece, 5 slices of ginger, Pixian red bean paste 1 spoon, cooking wine 1 spoon, light soy sauce 1 spoon.
Practice: 1) Wash pork belly with skin, remove hair, and cook in cold water until cooked and hard. 2) Rinse and cool the cooked pork, and then cut it into thin and large pieces. 3) Put only a teaspoon of oil in the pot, add the meat and ginger, and fry slowly with low fire until the oil comes out and the surface color turns golden yellow. 4) Add 1 and 65438+. If you put too much bean paste, you can also avoid smoking it, otherwise it will be too salty. 6) Add green garlic, white and red, and green pepper. 7) Stir fry until the green garlic is white and red, and cut the green pepper into sections. 8) Finally, add green garlic leaves and stir for a while.
Money egg
Ingredients: 3 eggs, 3 green peppers, 3 red peppers, appropriate amount of oil, salt and soy sauce.
Practice: 1) Cook the eggs and put them in cold water for a while. 2) Stick some water on the knife, peel off the egg and cut it into pieces. 3) Sprinkle a little raw powder on the surface. 4) put a little more oil in the pot than usual and push the eggs into the fire for frying. 5) Take out the eggs when the surface is brown. 6) Cut the green and red peppers. 7) Leave the bottom oil in the pot and stir-fry the green and red peppers for half a minute. 8) Pour in the scrambled egg slices and stir well. 9) Add a proper amount of salt and a few drops of soy sauce and mix well.
Homecooked steamed fish
Ingredients: 600g carp tail, 4g salt, rice wine 1 0ml, 2g pepper, 20ml steamed fish black bean oil, 20ml corn oil, ginger slices1g.
Practice: 1) Prepare materials 2) Wash the carp and take out the fishing line 3) Marinate with salt, pepper and yellow wine for 20 minutes. 4) Change the knife when the fish blooms, and put the ginger into the blade. Wash the scallion, cut it into pieces, stuff it into the fish's stomach and put it on a plate. 5) Boil the steamer, put the carp together with the plate on the steamer for 10 minute, turn off the fire, steam for 5 minutes without opening the lid, sprinkle with shredded green onion and steamed fish and soy sauce, and steam for 5 minutes. 6) Heat the corn oil in the frying spoon, stir-fry the peppers, remove the peppers, and pour the hot oil on the fish.
Spicy diced chicken [the name of a Chinese dish cooked with diced chicken and pepper]
Ingredients: 500g of chicken, 50g of dried red pepper, proper amount of oil, salt, ginger and onion.
Practice: 1) Dice chicken, cut dried peppers, ginger and garlic for later use. 2) Saute dried Chili and ginger and garlic. 3) Pour the diced chicken into a pot and stir fry, add cooking wine, salt, soy sauce, sugar and star anise, and stir fry quickly at high fire oil temperature.
4) Sprinkle some chopped green onion on the pot, and a spicy and delicious diced Chili chicken will be finished!
Hot and Sour Rice Noodles
Ingredients: 200g of dried rice flour, 50g of sour beans, 50g of straw mushroom, 50g of rape, 50g of celery leaves, 0/00g of shredded pork/kloc, appropriate amount of Kaiyang, appropriate amount of onion, appropriate amount of ginger, appropriate amount of minced garlic, appropriate amount of dried pepper, appropriate amount of fine pepper, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of vinegar, appropriate amount of oyster sauce and appropriate amount of bean paste.
Practice: 1) Dry rice noodles are soaked in boiling water for later use; 2) washing vegetables, slicing and shredding; 3) Wash Kaiyang and soak it in yellow rice wine or two spoonfuls of cooking wine; 4) Marinate shredded pork with a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of spiced powder and a little Jiang Mo for later use; 5) Do not put oil in the pot, refine the fatter part of the meat, add the rest of the meat after the oil comes out, and stir-fry with low fire until it changes color; 6) Add onions, ginger, garlic, dried peppers and other spices and stir-fry with the oil of fried meat. 7) Add vegetables except rape and celery leaves and stir well.
8) Add bean paste and spicy lobster sauce, continue to stir fry, and the red oil is rich in flavor. 9) Add a spoonful of cooking wine, add water, and season with a spoonful of soy sauce, a spoonful of oyster sauce and two spoonfuls of vinegar. 10) Add rice flour after the water boils, and add salt as appropriate according to the salinity of the soup. 1 1) Boil the soaked rice noodles a little and add rape and celery.
Spicy and delicious blood curd
Ingredients: duck blood or pig blood, eel, ham, tripe, bean sprouts, lettuce, potato, Flammulina velutipes, water-borne Flammulina velutipes, water-borne fungus, ginger, garlic, dried red pepper, 2 star anise, 1 piece of cinnamon, pepper, chicken essence, cooking wine, a little salt, 500ml of pork bone soup, and spicy hotpot seasoning.
Practice 1) Meat dish: soak the tripe in warm water for 20 minutes and cut it into long strips. The eel opens its abdomen, takes out its intestines, and cuts its body into 5 cm long parts. Slice the ham into long strips. Cut pig blood into thick strips. 2) Vegetarian dishes: soak the day lily in cold water and remove the roots. Soak auricularia auricula in cold water, remove the roots and tear it into small pieces by hand. Slice lettuce and potatoes, and cut off the stems of Flammulina velutipes. 3) Seasoning: cut ginger and garlic into large grains, and cut dried peppers into small pieces and wash them. Prepare hot pot bottom material. 4) Boil the water in the pot and blanch the day lily and fungus for a while. Add beef venetian blinds, eel segments and pig blood in batches (time is 30 seconds). 5) Pour the water out of the pot, pour 500 ml of pork bone soup (or clear water), add the spicy hot pot bottom material and chicken essence, and cook until the bottom material melts. If it is not salty enough, you can add a little salt. 6) Add potato chips and cook for about 2 minutes, then add day lily and fungus. Finally, add pig blood and cook until the soup boils again. 7) Put the cooked materials and soup into a large bowl. 8) Put 1/3 rice bowl oil (oil is indispensable) into the pot and heat it to 70% heat. Add pepper and stir-fry until it changes color. Remove the pepper. 9) Add ginger, garlic, dried red pepper, star anise and cinnamon and stir-fry until the red pepper and ginger garlic turn brown.
Spicy koushui chicken
Ingredients: 500g pipa leg, appropriate amount of oil, appropriate amount of salt, appropriate amount of onion, ginger and garlic, and appropriate amount of star anise.
Practice: 1) Wash the chicken legs, evenly spread a little salt and cooking wine, and marinate for 10 minutes; 2) Pour the water without drumsticks into the pot, add onion, ginger and cooking wine, boil over high fire, skim off the floating foam, and turn to medium heat for 6 minutes; 3) After turning off the fire, cover the lid and continue stewing for 10 minute, take it out and soak it in ice water for 5 minutes, take it out and drain it, and tear it into strips by hand; 4) Mix a portion of flavored juice with soy sauce, sugar, vinegar and monosodium glutamate, and pour it on the chicken; 5) Take a clean and heat-resistant bowl and add Chili noodles and a little salt; 6) Heat another pot, add two spoonfuls of vegetable oil, add pepper, onion, ginger, garlic, star anise, pepper, fragrant leaves and cinnamon, and stir-fry slowly for fragrance; 7) filtering with a strainer, pouring the hot oil into a bowl filled with Chili noodles, and stirring evenly; 8) Take two spoonfuls of fried spicy red oil and pour it on the chicken, and sprinkle less parsley and cooked sesame seeds.
Steamed pork belly with green vegetables
Ingredients: pork belly 600g, fragrant plum 1 00g, salt, ginger, star anise1piece, soy sauce and cooking oil.
Practice: 1) Add water to the pot and cook the pork belly in the pot with cold water until it is just cooked. 2) Pick up the cooked pork belly, cut it into large pieces and dry it. 3) Stick a toothpick on the cooked skin of the meat, and then coat it with soy sauce and honey. 4) Add an appropriate amount of oil to the pot, heat it to 80%, and fry the pork belly skin in the pot. 5) Deep-fry pork belly until the surface is brown. 6) Soak the fried meat in cold water until it cools. 7) Cut the cold meat into thick slices. 8) Then put the cut skin into a large bowl. 9) Prepare sweet plum vegetables. 10) Chop the plum vegetables and soak them in clear water for a while. 1 1) Heat the pan, and fry the plum vegetables in the pan until they are dry and fragrant. 12) Add appropriate amount of water, soy sauce, soy sauce, rock sugar, salt, ginger, star anise, etc. Cook it a little. 13) Pour the cooked plum vegetables together with the juice into a large bowl, and cover with minced meat. 14) add water to the pot to boil, and steam the pork in the pot 1 hour. 15) Steam the pork, pour out the soup and turn it upside down. 16) Return the soup to the pot, thicken it and pour it on the braised pork.
Mushroom chicken porridge
Ingredients: 500 grams of rice, chicken breast 100 grams, appropriate amount of mushrooms, appropriate amount of corn kernels, appropriate amount of carrots, and appropriate amount of salt.
Practice: 1) Wash the rice, put it into the soup pot, inject appropriate amount of water, and turn to low heat after the fire is boiled. Then wash carrots and mushrooms, then peel carrots and cut them into dices; I think it will be very attractive and beautiful if mushrooms are sliced and porridge is cooked. 2) Wash the chicken breast. I like to cut it into small pieces with a knife, and the shape doesn't have to be regular. Cut into any shape you like. I didn't pickle the chicken breast, and I didn't do anything about it. You can season in advance according to your own preferences. 3) When the porridge in the pot is almost cooked, that is, the rice grains have blossomed, you can add corn kernels, diced carrots and mushroom slices, stir well and cook for a while. After all cut, pour the chicken breast into the pot and stir it with chopsticks to make it cook quickly. I like to add chicken breast at this time. The details of these dishes can be adjusted according to the owner's preferences and habits. 4) Finally, add a little salt to adjust the taste. It's fragrant and spicy, and porridge is also good, suitable for adults and children.
Steamed Spare Ribs in Black Bean Sauce
Ingredients: 400g pork chop, lobster sauce 1 and 1 2 tbsp, ginger 1 slice, 3 cloves of garlic, red pepper 1, chives 1, cooking wine 1 tbsp, and soy sauce/kloc.
Practice: 1) Wash pork chops thoroughly with clear water and drain. 2) Chop onion, ginger, garlic and red pepper for later use.
3) Mix chopped onion, ginger, garlic, red pepper, all marinades and lobster sauce. 4) Marinate the ribs for about 1 hour. 5) Put the marinated ribs into a dish and steam in a steamer for 30 minutes.
Cumin potato chips omelet
Ingredients: 1 potatoes, eggs, salt, white pepper, sausage, cumin powder and carrots.
Practice: 1) Heat the pan, pour a little oil, and put the potato slices, sausage slices and carrot slices into the pan. 2) Turn over after frying. 3) Sprinkle cumin powder on it. 4) Sprinkle with white pepper. 5) Sprinkle a little salt. (or add salt to the egg liquid) 6) Pour the broken egg liquid into the pot. 7) low heat, heating until the egg liquid is solidified. 8) Turn it slightly yellow. 9) Burn for 30 seconds. Cover the plate on the pot and turn it upside down.
potato salad
Ingredients: 500g of potatoes, 3 eggs, 50g of bacon, 50g of peas, 50g of corn kernels, 30g of carrots, 50g of onions, 3 tablespoons of salad dressing, 2 tablespoons of plain yogurt, appropriate amount of chopped black pepper and salt.
Practice: 1) Potatoes are cooked with salt water, cooled and peeled for later use; Eggs are also cooked in salt water, then cooled and peeled. 2) Cut the bacon into pieces, put it in a pot, stir fry over low heat, add the chopped onion and stir fry together, and turn off the heat. 3) Blanch peas, corn and diced carrots with boiling water, cool and drain. Cut the egg whites of boiled eggs into powder. 4) Crush the yolk of the boiled egg and sieve for later use 5) Peel and crush the potatoes and put them into a large bowl 6) Add all the ingredients, 3 tablespoons of salad dressing, 2 tablespoons of original yogurt and a proper amount of salt and black pepper and stir evenly 7) Place the mixed potato salad in the middle of a square plate to form a square 8) Cover the plates around the mashed potatoes with kitchen paper towels to keep the edges of the plates clean; Sieve the egg yolk and sprinkle it directly on the whole surface of mashed potatoes, and sprinkle a layer evenly. 9) Finally, the prepared potato salad can be cut into convenient sizes and decorated with mint leaves or basil leaves.