I once read an article that said: "At present, food can always be thoughtful, or greedy, observing before eating, thinking during eating, and simmering after eating. Eating is nature, chewing quietly and remembering gently, which is extraordinary charm. Eating is a kind of happiness, taste is a kind of interest, and transparent ink feels spicy, salty and sweet in words, which is a kind of happiness. Those who can eat get a warm stomach; The eater found a peace of mind. " Savor it carefully and feel deeply! Food has become a part of our life now. Life, walk slowly and live slowly. Life doesn't need gorgeous clothes or sweet words. What life needs is to eat well three times a day and finish every day flatly. 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 cheer for the wonderful life every day!

Sliced mushroom soup

Material: lean meat; Mushrooms; 1 egg white; Chopped green onion; Ginger; Garlic; Pepper; Pepper powder; Salt; Sweet potato starch;

Practice 1. Slice the lean meat into thin slices, add a little salt, pepper and pepper powder, knead a few drops of cooking wine together, add an egg white, and finally add sweet potato starch bit by bit to knead it into a thick paste.

2. Add ginger and garlic slices to clear water, and cook with mushrooms for a few minutes.

3. Take out the mushrooms, turn off the fire, put the meat slices one by one, and fire after all. Don't stir with low heat. After boiling, add the mushrooms and cook for a while, and sprinkle chopped green onion.

Sauté ed eel with pine nuts

Practice: 1. Wash the eel, peel it first, then cut it into sections, slice it thinly, and shred it for later use.

2. Drain the shredded eel, add a little salt, soy sauce, sugar, chicken powder and cornmeal, then squeeze out the water, then add pepper and mix well until it is strong.

3. After the water in the pot is boiled, remove the shredded bamboo shoots, then pour the oil in the pot again, and remove the shredded eel until it is cooked.

4. Leave the bottom oil in the pan, add garlic and ginger, stir-fry until fragrant, add ingredients, stir-fry with soy sauce, sugar and chicken powder, then pour in the shredded eel, pine nuts and a little hot sauce and stir-fry, then thicken and stir-fry, put them into a prepared pastry tart and serve.

Fresh shrimp cup with garlic and loofah

Material: loofah, metapenaeus ensis, chopped pepper

Practice: 1. Cut the loofah into small pieces, and dig out a part of the pulp with a knife to make the loofah cup.

2. Cut off the head of metapenaeus ensis, remove the sand line, peel off the shell of the shrimp and keep the section at the end of the tail, then cut a hole in the back, and put the tail into the hole to expose the tail to make shrimp balls.

3. Stuff the prepared shrimp balls in the dug loofah cup.

4. Add mashed garlic and 1 tablespoon steamed fish black bean oil to chopped peppers, then add half a spoonful of sugar, and finally pour in a little cooking oil and mix well.

5. Put the finished products and seasonings in a steamer to prepare for steaming.

6. After the water in the steamer boils, steam the sponge gourd shrimp cup with the seasoning, turn off the fire for 3-5 minutes, stew for 1 minute, and finally pour the steamed seasoning on the sponge gourd shrimp cup.

Oil-free mushroom chestnut chicken

Ingredients: chicken, chestnuts, mushrooms, refined salt, soy sauce, ginger, cooking wine

Practice:

1. Wash chicken wings (or whole chicken) and cut them into small pieces.

2. Sprinkle salt, ginger slices and cooking wine for 3 minutes.

3. Pour water into the pot and chestnuts to boil. Soak for 2 minutes and peel.

4. When the nonstick pan is hot, pour in the pickled chicken pieces.

5. Fry on low heat without oil. The fried chicken is golden in surface and oily.

6. Add ginger slices and saute. Pour in the soaked mushrooms and stir fry slightly.

7. Pour in a tablespoon of soy sauce, stir-fry and slightly color the chicken.

8. pour enough water, and simmer for 2 minutes after the fire is boiled.

9. pour in peeled chestnuts and simmer for 2 minutes.

1. Sprinkle a proper amount of refined salt, mix well, and collect the juice to serve.

Stir-fried tofu

Materials: 3g of tofu, half of broccoli, half of carrot, half of shredded onion and ginger, 2 cloves of garlic, 1 teaspoon of soy sauce, half a teaspoon of vinegar, appropriate amount of sugar, a little of salt, a little of corn starch, 1 teaspoon of water and an appropriate amount of cooking oil

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2. Heat a pot of water, add half a spoonful of salt, put the bean curd into the water, and then remove it and drain it for later use.

3. blanch the tofu with water, then blanch the diced carrots and washed broccoli for about 1 minute, and then pull them out with cold water.

4. Put corn starch on a plate, and evenly coat tofu with a layer of dry powder.

5. Heat the oil pan to 6% heat, then add tofu and fry until all sides are golden.

6. Remove all the tofu for later use.

7. Blend a bowl of sauce with soy sauce, vinegar, sugar and proper amount of salt.

8. Stir-fry shredded chives, ginger slices and garlic slices, add tofu and fried seasonal vegetables and stir fry, finally add sauce, add some starch, and turn off the heat with tofu wrapped in sauce.

glutinous rice cutting cake

Practice 1. Soak the red dates for 3 minutes, clean the glutinous rice and add a small amount of water. Put it in a steamer and steam for 25 minutes.

2. After steaming, stir the glutinous rice with chopsticks until it is sticky, then cover the lid, steam for 2 minutes, and turn off the fire for 1 minutes.

3. Boil the red dates in the pot for 15 minutes, and then take them out for later use.

4. Spread a layer of plastic wrap in the fresh-keeping box, evenly spread glutinous rice on the bottom of the box, and lay red dates and glutinous rice on top of each other. Finally, cover the surface with plastic wrap and compact.

5. When eating, put some water on the knife and you can easily cut the cake.

egg and vegetable porridge

materials: rice, eggs, vegetables and salt.

Practice: Wash the rice and put it in a pot to make porridge; Stir the eggs in a bowl, slowly pour them into the porridge, and stir while cooking; Add chopped green vegetables and cook for 3~5 minutes. Add appropriate amount of salt to taste before taking out the pot.

marinated bean skin

Material: bean curd skin, marinated sauce, cooking wine, cooked sesame seeds, red oil, sugar and salt

Practice: 1. Wash the bean curd skin, roll it up along one side and cut it into thin strips.

2. shake off the shredded tofu.

3. Put the shredded tofu into the marinade pot.

4. Add a few red peppers to boil, then turn off the fire and marinate for one night to taste.

5. Remove the marinated shredded tofu.

6. Put the shredded bean curd into a clean bowl, add one tablespoon of cooking wine and half a tablespoon of sugar and mix well.

7. Add half a tablespoon of red oil if you like spicy food.

8. finally sprinkle with cooked sesame seeds and mix well.

Cherry radish

Ingredients: 3g of cherry radish, 5 cloves of garlic, 2 tablespoons of soy sauce, 4 tablespoons of vinegar, 1/2 spoon of salt, 1/2 spoon of sugar, 1 spoon of Chili oil and 1 spoon of peanut powder.

Practice: 1. Remove the stems and leaves of the cherry radish, wash it, crack it with a knife, and don't break it too much.

2. pat garlic a few times, chop it up, put it in a bowl, add 2 tablespoons of cold soy sauce, 3-4 tablespoons of vinegar, 1/2 tablespoon of salt, 1/2 tablespoon of sugar, 1 tablespoon of Chili oil and 1 tablespoon of peanut powder and mix well to make a cold sauce.

3. Pour it on the cracked radish, mix well, refrigerate in the refrigerator and marinate for 2 minutes.

Grilled fish balls

Materials: fish balls, pork belly, celery, onion, carrot, green pepper, Flammulina velutipes, dried tofu, coriander, onion, ginger, garlic, bean paste, salt, chicken essence, cumin and sugar

Practice: 1. Wash and cut all the materials, with onion, ginger and garlic as a plate. When the oil is warm, add pork belly, stir-fry pork belly until it turns white, pour in fish balls, stir-fry until the fish balls slightly change color and become soft, then pour out and put them on a plate for later use

3. Add a little more oil to the pot, add onion, ginger and garlic to stir-fry until fragrant, add bean paste, stir-fry red oil, and pour in pork belly and fish balls

4. Pour in all vegetable plates, add refined salt, and stir-fry until fragrant.

The ingredients needed to serve the lace omelet

are: 2 eggs, about 1g of flour, about 15ml of milk and 1g of salt

Practice: 1. Break the eggs into egg liquid, add salt and milk and stir well.

2. add the flour and stir it into batter. don't put the flour all at once. If there is a pimple, let it stand for about 5 minutes and then stir it. The batter is slightly thicker than yogurt.

3. Take a paper bag and put the batter into it. If there is no paper bag, you can use a fresh-keeping bag instead.

4. Do not put oil in the non-stick pan. Cut a small hole at the bottom of the paper bag, not too big. Squeeze the flour into the pan at will and bake it until the surface is solidified.

5. Take out the baked omelet, fold it in half and roll it up. It looks good and delicious. You can dip in tomato sauce or eat it directly!

Onion and snail meat

Material: 1g of diced onion, 3g of snail meat, 7g of salt, 4g of monosodium glutamate, 1g of cooking wine, 1g of ginger and garlic, 15g of millet spicy, 6g of oyster sauce, 12g of homemade crispy radish diced, 1g of salad oil and 3g of sesame oil.

Practice:

1. Marinate the diced onion with 5 grams of salt for about half an hour, and press the water dry for later use.

2. Wash the snail meat, marinate it with salt, onion, ginger, garlic and cooking wine for about 5 minutes, wash it and drain it.

3. Set fire to the pan, add salad oil and heat it to 6%, then add snail and fry until golden brown, and drain the oil for later use.

4. Heat the pan with oil at the bottom, add onion ginger, millet spicy, diced sour radish and oyster sauce until fragrant, stir-fry with diced onion, stir-fry with snail meat for about 1 minute, drizzle with sesame oil, and serve.

Thai-style hot and sour lemon pig's feet

Ingredients: pig's hand, half an onion, 1 small red pepper, 4 kumquat, 6 garlic, 6 cloves of ginger, 1 clove of white vinegar, 3 small tablespoons of fish sauce, 3 small tablespoons of garlic Chili sauce

Make minced garlic+onion+kumquat+small pepper+garlic Chili sauce+white vinegar+fish sauce and mix well. Stand by.

Wash pig's hands, boil them in water for 1 minutes, take them out and soak them in cold water twice, then boil them for 3 minutes, then take them out and soak them in ice water for 1 minutes.

put the soaked pork hands into step 1, stir them evenly, and put them in the refrigerator for 25 minutes before eating.

Braised pork belly with bean curd

Use pork belly with bean curd, garlic sprout, soy sauce, salt, chicken essence and garlic

Practice Wash pork belly, put it in a pot, add cold water, boil until chopsticks can be inserted, take it out and shower with cold water, slice it, and make it as thin as possible.

yuba is folded into a length of about 5cm and soaked in warm water, or the whole root is put down and soaked and cut with a knife.

smash the garlic, cut the garlic sprout into pieces

and heat it in a pan. Add the pork belly and fry it until it is slightly yellow, then put it on a plate. Pour out the excess oil, turn on the fire, add the pork belly, yuba and garlic moss and stir-fry it

Add soy sauce, salt and chicken essence, then add some water, put the chopped garlic sprout in the pan, cover the pan and turn off the fire. You can start

stir-fried potatoes

medium-sized potatoes, a pork belly, appropriate amount of edible oil, salt, monosodium glutamate, starch, soy sauce, a small amount of pepper, and a small amount of chopped green onion

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mix pork belly with salt, monosodium glutamate, starch, soy sauce and pour oil

, add potato chips and fry slowly until the surface is burnt, take out the pan and put on a plate

pour a little oil in the pan, pour the cooked potatoes into the pan, add pepper, salt and monosodium glutamate according to personal taste, stir-fry them

, and sprinkle chopped green onion <

Practice: 1. First, shred eggplant, green pepper, garlic, dried pepper and chopped green onion.

2. Shred tenderloin, add salt, monosodium glutamate, and wet starch for uniform sizing.

3. Heat hot oil in a pan, add chopped green onion, garlic and dried Chili until fragrant, and then add shredded pork and stir-fry.

4. Finally, add eggplant and green pepper, stir-fry until half-cooked, then add salt, monosodium glutamate, chicken essence and white sugar, stir-fry for 3 seconds until it is cooked, and then put it in the pan.

Features: This technology includes the selection of raw chicken, shaping, curing, coating in the cavity, filling in the abdomen, scalding, baking and other processes. The finished product is bright in color, rich in roasting aroma and so on.

formula (based on 25-3 chickens)

marinade (based on 5kg marinade):

1g ginger, 15g onion, 15g star anise, 1g pepper, 5g mushroom and 8.5kg salt.

Preparation:

Pack star anise and pepper into gauze bag, and boil with mushrooms, onions and ginger in water. After boiling, pour the feed water into the curing tank. Dissolve with salt and cool for later use.

Abdominal coating:

1g of sesame oil, 5g of fresh and spicy powder, and 15g of monosodium glutamate, and mix well for later use.

Abdominal stuffing:

Add 2-3 slices of ginger (1g), 2-3 onions (15g) and 2 pieces of shiitake mushrooms (1g) to each chicken, cut the ginger into slices, beat the onions into knots, and soak the shiitake mushrooms in warm water in advance.

Leather:

The scalding coating is 5g of water and 1g of maltose, which is enough for 25-3 chickens after being dissolved and heated to 1 degrees. The skin of the finished roast chicken just out of the oven is coated with sesame oil.

Production method:

1. Selection of raw materials: broilers weighing 1.5-2kg are selected. This kind of chicken is fragrant and tender, and the clean meat rate is high. The roast chicken has high yield and good flavor.

2. plastic surgery: firstly, remove the legs and claws of white striped chicken, and then turn its wings into a figure of 8.

3. Pickling: put the shaped bare chickens into a pickling tank one by one, and press the chickens below the liquid surface with a gland. The pickling time depends on the size of the chickens and the temperature, and the general pickling time is 4-6 minutes. After pickling, remove and control drying.

(Note: Different curing concentrations have great influence on the taste, smell and texture of the finished roast chicken. The high-concentration curing solution (17%) makes the water in the chicken permeate outward, and the meat quality is correspondingly older. At the same time, due to the contraction of muscle fibers, protein contracts, which affects the volatilization of aromatic substances, resulting in the chicken body fragrance is not as good as that of the curing solution with mass fractions of 8% and 12%. In addition, the high-concentration salt solution has strong permeability, so the pickling effect can be achieved in a short time. The pickling solution with a mass fraction of 12% is ideal, with moderate salinity and complete color, fragrance and taste.

4. coating in the cavity: put the cured chicken on the table, squeeze out about 5g of coating with a stick, insert it into the abdominal cavity and smear the inner wall evenly.

5. Intra-abdominal stuffing: Fill the abdominal cavity of each chicken with 2-3 slices of ginger, 2-3 onions and 2 pieces of mushrooms, and then sew the lower abdominal opening with a steel needle to prevent the juice from flowing out.

6. Soaking and scalding: put the stuffed and sewed bare chickens one by one into the leather liquid heated to 1℃ for soaking and scalding for about half a minute, then take them out and hang them, and dry them to be roasted.

7. Baking: far infrared electric oven is generally used. First, raise the furnace temperature to 1℃ and hang the chicken in the furnace. The number of chickens hung in different ovens is different. When the oven temperature is raised to 18℃, the chicken is roasted at a constant temperature for 15-2 minutes to make it cooked, and then the oven temperature is raised to 24℃ for 5-1 minutes to make the chicken skin colored and fragrant. When the whole body of the chicken is evenly colored to red, it is immediately taken out of the furnace.

8. Take out the oven: after taking out the oven, coat a layer of sesame oil on the surface of chicken skin while it is hot to make the skin more red and shiny, and the finished roast chicken is obtained after rubbing the sesame oil.

like a pouring of large and small pearls into a plate of jade

original.