Juedui tasty Chili pork intestines

Materials:

500g of pig large intestine, 0/00g of dried pepper/kloc (adjusted according to personal taste), 20g of pepper (adjusted according to personal taste), a little ginger and garlic slices, cooking wine, salt, soy sauce, sugar and chicken essence.

Exercise:

1, wash the bought pig large intestine;

By the way, how to wash the large intestine: put the bought large intestine into a basin, pour some flour (a little more), salt and a bottle of beer and knead it back and forth until the dirt on the large intestine is washed clean, put it in the sink, and rinse the large intestine with running water until the flour on the large intestine is washed clean. Next, put water in the pot and put it into the cleaned large intestine, then add cooking wine and ginger slices (to remove the fishy smell on the large intestine) until it boils, and take out the large intestine;

2. Drain the water in the pot again, put the ginger slices into the cooking wine, then put the large intestine into the pot, boil it until soft and cool, and cut it into small pieces for later use;

3. Cut the dried chili into two sections from the middle, and add the pepper for later use;

4. Put the oil in the pot, pour it into the large intestine when the oil temperature is 60% hot, put some salt, turn to medium heat and slowly drain the water until the large intestine is dry, then filter the oil and take it out for use;

5. Stir-fry the sliced ginger and garlic in the oil pan just now, pour in the prepared pepper and pepper, turn to medium heat and stir-fry until the pepper turns a little discolored, then pour in the large intestine put before and continue to stir-fry for a while, then add cooking wine, soy sauce, sugar and chicken essence and continue to stir-fry for a while until the pepper turns dark red, turn off the heat and serve.

Small fried meat

Material: peeled pork belly 6 Liang; Cucumber 3 Liang.

Ingredients: ginger juice, cooking wine, pepper, salt, sugar, monosodium glutamate, aged vinegar and salad oil.

Production method:

1. Cut the pork belly into cubes of one square centimeter, marinate it with a little ginger juice and salt, and add a little cooking wine and pepper to remove the fishy smell of the meat.

2. Fry the marinated meat in the oil pan. You can dry the fat oil in the meat, fry it for 5 minutes on medium heat, remove it, and drain the oil for later use.

3. Add water to the pot, add salt and monosodium glutamate, cut the cucumber into thin slices, splash water, remove it immediately, drain the water, and put it on the plate directly.

4. Add base oil, one and a half pieces of sugar, two or two pieces of aged vinegar and a little cooking wine to the pot. After pushing the sugar away, add the diced meat and wait until all the sugar is wrapped in the meat. When the soup is thick, it can be cooked.

Tips

1, the meat must be marinated with ginger juice and salt first, which can remove the fishy smell of the meat and give it a bottom taste.

2. Take out the cucumber immediately after entering the water, which can keep the cucumber crisp and green.

When frying sugar, don't overdo it. Stir-fry the sugar until it is as thick as maltose and bright red.

Fried shredded pork with sweet and sour sauce

Ingredients: 250g of pork leg, 0/00g of tender bamboo shoots, 0/egg, 0/5g of sugar, 0/5g of vinegar, 200g of crude oil, 0/0g of sesame oil, 2.5g of monosodium glutamate and 0/0g of soy sauce.

Teach you how to make shredded pork with fish flavor, and how to make shredded pork with fish flavor is delicious.

Version 1:

Raw materials:

250g of pork leg, tender bamboo shoots 1 00g, eggs1each, sugar15g, vinegar15g, 200g of crude oil, sesame oil10g, 2.5g of monosodium glutamate and soy sauce/kloc-0.

prepare

(1) Cut the pork leg into 6 cm long and 0.2 cm wide silk, mix well with wine and salt, and add the broken eggs and raw flour for sizing. In addition, sugar, soy sauce, vinegar, monosodium glutamate and gouache are mixed in a small bowl for later use.

(2) When the pot is 60% hot, put the oil, then add the shredded pork and stir fry. If the pot is broken, pour it into the colander and drain the oil. Leave residual oil in the bottom of the pot, add chopped green onion, Jiang Mo and bean paste to stir-fry until fragrant, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry a few times quickly, add monosodium glutamate, hook the thin sauce, sprinkle with pepper, and pour sesame oil into the pot.

Version 2:

Recipe ingredients:

350 grams of pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g, soy sauce 10g, vinegar 5g, sugar 15g, monosodium glutamate 1g, and soybean powder 25g.

Production process:

Cut pork into 7 cm and 0.3 cm thick shreds, add salt and water bean powder and mix well. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.

Version 3:

Ingredients: 200g of lean pork, 20g of Sichuan pickled pepper (bean paste or pepper paste can be used), 20g of sugar, 0/5g of vinegar/kloc-,0/5g of soy sauce/kloc-,0/.5g of refined salt/kloc-(used twice), monosodium glutamate 1 g of ingredients.

Output: 1. Cut the meat into 3 cm long filaments and use a little salt and starch slurry. Shred cucumber and chop onion, ginger and garlic. Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch for later use.

2. Heat the pan, put oil in the pan, stir-fry shredded pork in the pan, stir-fry pickled pepper (chopped), ginger and garlic in the pan, add cucumber and chopped wood after fragrance, stir-fry slightly, and cook just the right juice and chopped green onion, stir well.

Northeast home-cooked dish ... stewed pork vermicelli.

Materials:

400g pork belly with skin, 200g vermicelli, dried Chili, onion, ginger and garlic.

Seasoning:

Salt, soy sauce, cooking wine, pepper, star anise and cinnamon.

Exercise:

1, pork belly cut into pieces, blanched with cold water to remove blood foam, and rinsed for later use;

2. Heat the oil in the pan, stir-fry shallots, ginger, garlic and dried peppers, stir-fry pork belly until the meat is oily, and add soy sauce for coloring and cooking wine;

3. Add water to the pot until the pork belly does not appear, add pepper, star anise and cinnamon to boil, and simmer for 1 hour;

4. Add vermicelli and stew for 30 minutes. Add salt before cooking.

Spicy boiled crucian carp

Main ingredients:

3 crucian carp.

Composition:

1 Egg, salad oil, soup, watercress, refined salt, monosodium glutamate, pepper, cooking wine, ginger slices, garlic cloves, onions, peppers, dried peppers and sesame seeds.

Exercise:

1, clean up the fish and draw a flower knife on the fish;

2. Evenly spread salt, cooking wine, pepper and egg white on the whole body of the fish, then add ginger slices and onion knots and marinate them in the belly of the fish for 30 minutes;

3. Add pepper, dried pepper, ginger slices and garlic cloves, stir-fry until the oil in the pot is 50% hot, then add bean paste, stir-fry until fragrant, and pour broth (or water) to boil; Fish, cooked with fire;

4. Add pepper noodles, monosodium glutamate and salt to taste, cook until it tastes good, and pick it up for later use;

5. Wash the pot, add salad oil and heat it to 70%, then add pepper and pepper and stir fry and pour it on the fish;

6. Sprinkle with sesame, coriander or chives.

Listen to a line of people nagging:

If the map is convenient, you can buy ready-made spicy fish seasoning, which is convenient and delicious.

Crucian carp is rich in protein, which is easy to digest and absorb. Regular consumption can enhance disease resistance, and patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can eat it regularly.

Pumpkin diced chicken

Raw materials:

Chicken breast 1 piece (half chicken breast) and pumpkin 100g.

Composition:

Half a bowl of raw flour, tomato sauce 1 tablespoon, a little salt, a little pepper, onion 1 chopped, 2 cloves of garlic.

Exercise:

1. Wash the chicken breast, dice it and marinate it with a little salt and pepper for half an hour; Peel the pumpkin and dice it.

2. Dry the marinated chicken breast with kitchen paper, and put it into a bowl filled with raw flour, so that the chicken breast is evenly stained with raw flour;

3. Put the oil in the small milk pot, and when it is heated to 60% heat, add the chicken and fry for about 6 minutes; Remove the chicken breast and drain the oil;

4, hot oil pan, saute garlic; Add pumpkin and stir-fry for 2 minutes; Heat the chicken and stir-fry evenly; (Or you can add some boiled soft pumpkin before frying chicken. )

5, add 3 tablespoons of water, add scallion, cover the pot and cook for 5 minutes, add a little salt to taste; 1 tbsp tomato sauce mixed with water and corn starch to make sauce, poured on pumpkin diced chicken, and stirred evenly;

6. Sprinkle onions before loading;

Braised Zizania latifolia in oil

Zizania latifolia is a common aquatic vegetable, which is unique to the south of the Yangtze River. It is also called "the three famous dishes in the south of the Yangtze River" with water shield and perch. Zizania latifolia contains more carbohydrates, protein, fat and so on. It has delicious taste and high nutritional value, and can supplement human nutrition. Water bamboo can also clear away heat and quench thirst, clear away heat and relax bowels, relieve alcoholism, and cure drunkenness.

-The above is from Baidu.

Materials:

Water bamboo, onion, soy sauce, salt, sugar, sesame oil.

Exercise:

1, hulled water bamboo, washed, cut open and cut into inches;

2. After the wok is heated, put oil to heat and stir fry for 2 minutes;

3. Add soy sauce, salt and sugar to taste, and add appropriate amount of water to boil;

4. Simmer on medium heat until the water is white and delicious, and the color is red and bright. Sprinkle with chopped green onion and sprinkle with sesame oil.

Red tofu block

Ingredients: tofu, mushrooms, pork, carrots, mustard greens and bamboo shoots.

Seasoning: soy sauce, white powder, sesame oil, salt, sugar, pepper and water.

Teach you how to cook braised tofu, and how to cook braised tofu is delicious.

1, cross-cut 3 pieces of each tofu, then cut into triangles and dry the water; Slice pork, add marinade, soak mushrooms until soft, and cut into pieces; Carrots, mustard greens and bamboo shoots are all sliced for later use.

2. Heat the oil, first add tofu, stir-fry it, take it out, and leave 3 tablespoons of oil. Stir-fry the meat slices and mushrooms until the meat turns white, then take it out, then add onions, tofu, carrots, mustard greens, bamboo shoots and seasonings, cook for 3 minutes, add the fried meat slices, add soy sauce, and thicken with 1 tablespoon white powder.

Hot and sour shredded potatoes

Ingredients: potato, oil, soy sauce, vinegar, refined salt, monosodium glutamate, dried Chili powder.

Teach you how to make hot and sour potato chips, and how to make hot and sour potato chips is delicious.

1. Wash potatoes, peel them, cut them into filaments, and rinse them with clear water for later use.

2. Set fire to the wok, heat the oil, add shredded potatoes and stir-fry until raw, add dried Chili powder and stir-fry a few times, and add soy sauce, refined salt, vinegar and monosodium glutamate to stir-fry evenly.

Three fresh shredded white radishes:

Ingredients: white radish, mung bean sprouts, salt, shredded onion, sesame oil.

Easy DIY:

1. Wash the materials, peel and cut the white radish, and cook the bean sprouts.

2. Add salt to shredded vegetables for ten minutes, and add sesame oil, vinegar, ginger and onion.

3. Stir well and serve.

Delicious celery

Ingredients: celery, sweet pepper, cucumber, onion, ginger, salt.

Easy DIY:

Wash celery, blanch in boiling water, remove and control water; Wash cucumber and sweet pepper, cut into slices with a straight knife, then cut into filaments, sprinkle with salt, add shredded onion and ginger, mix well, and finally pour vinegar and sesame oil.

Refreshing cucumber

Ingredients: cucumber, salt, pepper, bean paste, sugar and sesame oil.

Easy DIY:

1. Wash cucumber, cut hob pieces and put them in a bowl.

2. Sprinkle with salt and mix well. Marinate for 20 minutes.

3. Wash the cucumber, put it in a large bowl and mix all the pure juice evenly.

Refreshing spicy cabbage

Raw materials:

One serving of Chinese cabbage, garlic, ginger, white radish, sugar, salt, pepper noodles and a small amount of Sydney.

Exercise:

1. Wash the cabbage first, remove the old leaves, control the water, then sprinkle some salt on it, not too salty, and marinate for several hours.

2, garlic, ginger into mud, white radish shredded or chopped, Chili noodles with a small amount of boiling water, put it for a while, Sydney cut into filaments; Remember not to put too much garlic, or it will have a strong strange smell. The amount of Sydney and white radish should be considered by yourself, but both are indispensable.

3. Put all the seasonings together and stir well. Wear gloves. Take a cabbage and carefully apply the seasoning to each layer of cabbage, evenly, not too thick. After each layer is wrapped, bread a piece of cabbage outside the cabbage.

4. put it in a fresh-keeping box and put it in the freezer. Generally, you can fully taste it in a week or so.

Emerald sansi

Raw materials:

Vermicelli, spinach, carrot, red bell pepper, egg, chopped green onion, garlic, dried Chili powder, ginger powder, soy sauce, balsamic vinegar, sugar, sesame oil and Laoganma oil pepper (optional).

Exercise:

1. Soak the vermicelli according to the instructions, and shred the carrot and red bell pepper;

2. Put chopped green onion, minced garlic, dried chilli powder, Jiang Mo, soy sauce, balsamic vinegar, sugar and Laoganma oil chilli into a seasoning bowl, and heat a proper amount of sesame oil and pour it into the bowl to obtain the seasoning;

3, the eggs are fully dispersed, put a little oil in the pot, pour the egg liquid into a small fire, shake the pot and fry it into an egg roll, hold it and cut it into egg shreds;

4. Boil hot water in the pot, blanch the soaked vermicelli for half a minute, immediately pick it up, rinse it with cold boiling water and drain it, shred carrots and red bell peppers, blanch it in boiling water for 1 minute, then scoop it up and drain it;

5. Blanch the spinach in boiling water 1 min, pick it up and squeeze it dry;

6. Mix all the processed materials evenly.

Tips for calves:

1, all kinds of vermicelli are slightly different, please refer to the instructions on the package, do not scald for too long;

2, the eggs are fully scattered, less oil, and a small fire can spread out the perfect omelet;

3, the taste is different, and the seasoning amount can be adjusted freely;

4, any cold dishes, the materials used must be fully drained after scalding, that is, mix and eat.

Tuesday:

Hot dishes and meat dishes: pickled fish, braised pork, boiled meat slices, kung pao chicken, spicy boiled fish, sweet and sour hairtail, carrot fried pork liver, dried pork roast, Four Joy Meetballs, spicy fried chicken, bacon fried pepper, spicy chicken and boiled meat slices.

Hot vegetables and vegetarian dishes: Mapo tofu, braised eggplant, fish-flavored eggplant, fresh rehmannia root, mushroom tofu, vinegar-stewed cabbage, vegetable-stewed tofu, spicy assorted lotus root diced, assorted vegetables and eggplant flowers in chicken sauce.

Refreshing cold dishes: cold seaweed, cold cucumber fungus, diced hot and sour radish, cold horsetail, cold Flammulina velutipes, scallion radish and roasted peppers preserved eggs.

Wednesday:

Hot dishes and meat dishes: stewed hazelnut mushrooms with northeast native chicken, stewed beans with ribs, sweet and sour pork ribs, sweet and sour tenderloin, chicken chops with tomato sauce, spicy shrimp in a griddle, fried shrimps with loofah, sweet and sour meatballs, stewed lion's head, Dongpo meat and braised mutton.

Hot vegetables and vegetarian dishes: fried broccoli with tomato, fried green beans with tomato sauce, fried eggs with tomato sauce and tofu, stewed tofu with minced meat, home-made tofu, fried mung bean sprouts, fried Flammulina velutipes, fried leeks with silver buds, fried green garlic and bean sprouts, fried cucumbers with fragrant dried sauce, and vegetarian baked white leaf knots.

Refreshing cold dishes: tremella mixed with cucumber, green pepper mixed with shredded bamboo shoots, green pepper mixed with dried shredded incense, hot and sour fern root powder, garlic moss mixed with Flammulina velutipes, cooling clothes.

Thursday:

Hot dishes and meat dishes: Braised bean curd with crucian carp, stewed bean curd with fish head, steamed salted fish with bean curd, crispy crucian carp, spicy fried chicken gizzard, sweet and sour mandarin fish with vinegar pepper, chrysanthemum fish, spicy sausage, braised pork with dried vegetables, Jiangjin meat slices, vanilla meat slices,

Hot vegetables and vegetarian dishes: boiled kelp tofu, shredded lettuce, fried tofu with spinach, chicken leg with western sauce, fried lily with celery, fried sliced meat with celery, roasted bacon with celery, roasted eggplant with peas, sliced lotus root with spicy oil, shredded bean sprouts and roasted duck with vegetarian sauce.

Refreshing cold dishes: white meat with garlic paste, carrot mixed with jellyfish, pickled chicken feet, sweet and sour lotus root slices, old vinegar peanuts and shallots mixed with tofu.

Friday:

Hot dishes and meat dishes: stewed potatoes with ribs, braised pork, chicken wings with cola, stewed beef brisket with tomatoes, fried belly slices with peppers, spicy hotpot chicken, fried meat with mushrooms, spicy and hot fish, West Lake vinegar fish, braised fish slices, sliced mushroom chicken, roast chicken at the crossing, and dry-roasted live crucian carp.

Hot vegetarian dishes: grilled tofu with mushrooms, lotus white, fried dried tofu, stewed vermicelli with Chinese cabbage, shredded sweet and sour lotus root, and hot and sour Chinese cabbage.

Refreshing cold dishes: stir-fried shredded potatoes, shredded beef, spiced peanuts, shredded green peppers mixed with coriander, celery mixed with dried bean curd, honey lotus root, chilled bitter gourd and dried orchid bean curd.

Saturday:

Hot dishes and meat dishes: sweet and sour fried diced fish, sweet and sour yellow croaker pot, garlic-flavored ribs, shredded pork with green peppers, shredded pork with fungus, shredded pork with potatoes, shredded pork with soy sauce, fish fillet with fish flavor, and fried chicken with vinegar.

Hot vegetables and vegetarian dishes: fried pork liver with tomato, fried vegetarian shrimp, vegetarian kung pao chicken, vegetarian fried Sam Sun, shredded chicken with leek, sliced chicken with fresh mushrooms, spicy dried tofu, northeast fresh Sam Sun, stewed potatoes with onion, shredded cabbage with fragrant dried sauce.

Refreshing cold dishes: peanuts mixed with mushrooms, peanuts mixed with cucumbers, mung bean sprouts mixed with vermicelli, shredded chicken, cold seafood, salt-fried peanuts, fragrant smoked yellow croaker,

Monday:

Hot dishes and meat dishes: bacon, moo Shu pork, sweet and sour tile fish, braised hot and sour fish shreds, beef in casserole, braised beef, sweet and sour fish segments, beer duck and pork belly stewed with sauerkraut powder.

Hot vegetables and vegetarian dishes: fried arrowhead slices, fried cabbage with bean curd, baked tomato strips with sauce, fried shredded pork with green beans, fried meat with tomato skin, crispy tofu, stewed dried bean curd with cowpea, fried tofu with pot collapse, roasted pork ribs and horseshoes, fried yam and soy sauce wheat.

Refreshing cold dishes: spicy elbow flower, flavored tongue palm, sixi spicy cabbage, celery mixed with pig heart, pork floss mixed with tofu, coral cucumber, cold vermicelli,