Braised trotters
Ingredients: (one tablespoon = 15ml): 500g trotters, onion, ginger, one star anise and ten pepper.
Two tablespoons of soy sauce, half a tablespoon of soy sauce, one tablespoon of cooking wine, one tablespoon of rock sugar and half a tablespoon of sesame oil.
Exercise:
1. Wash pig's trotters, put water in the pot, add onion and ginger to boil, add pig's trotters, open the lid and cook for two minutes, take out, shower with cold water and drain.
2. Stir-fry the sugar color: put a tablespoon of salad oil in the pot, put a tablespoon of broken rock sugar (the rock sugar is wrapped in cloth and mashed), and cook on low heat until the rock sugar melts and the color becomes darker.
3. Pour in the cooked pig's trotters and stir-fry until all the sugar is present.
4. Pour in two tablespoons of soy sauce and stir-fry half a tablespoon of soy sauce until the trotters are all colored.
5. Pour in a tablespoon of cooking wine and ginger slices and stir well.
6. Put 1 star anise and 10 pepper into the tea bag and put them into the pot at the same time as the onion.
7. Add enough water to the trotters, turn to low heat and cover for two hours.
8. Open the lid and turn to high heat to collect concentrated juice. Pour some sesame oil before cooking and mix well.
Tips:
1. Cook the trotters. Boiling water can make pig's trotters tighter and less rotten when stewed.
2. Using rock sugar will make the finished trotters red and bright.
3. In order to make the finished product soft and tender, only soy sauce is put without salt.
Salt is the easiest way to solidify protein, so don't put salt.
4. Control the heat. When stewing, you must turn on the minimum fire, stew in a cast iron pot for two hours, and stew in an ordinary pot for about three hours. A small fire is the key to ensure the trotters are soft, and a big fire will stew the trotters to pieces.
Bacon organ baked potato
Ingredients: 2 potatoes /4 slices of bacon/cumin powder, a little white sesame/salt/olive oil/cumin granules.
Method 1. Wash the potatoes and cut them into 0.5 cm pieces. Do not cut off the bottom. When cutting, put two chopsticks at the bottom to prevent cutting.
2. Wrap it in tin foil, put it in the oven, 250 degrees, middle layer, and fire for 25-30 minutes.
3. Bacon is marinated with cumin powder, salt and olive oil 10 minute.
4. After the potatoes are baked, peel off the tin foil, cut the cured bacon into appropriate sizes and put it in each potato. Sprinkle a layer of cumin powder and salt, brush a layer of olive oil, and finally sprinkle cumin grains and white sesame seeds.
5. put it back in the oven, this time without tin foil. 200 degrees, middle layer, about 15 minutes.
Garlic celery leaves
Ingredients: celery leaves, garlic
Practice: 1. Boil a pot of water, add cooking oil, add salt and blanch the washed celery leaves. Don't blanch, just water. Be sure to drip oil and salt, taste first, and keep the color of the dish.
2. Take out the blanched vegetable leaves, which can be cooled or not.
Mash garlic with a stone mortar, so the mashed garlic is the purest.
4. Take a small bowl, take out the garlic paste, add a little sugar, soy sauce, a spoonful of sesame oil and Chili oil, and mix well.
5. Replace the cooked dish with a knife and mix with garlic.
Fried beef with wild celery
Ingredients: wild celery, beef, starch, pepper, soy sauce, garlic, ginger, salt, chicken powder.
working methods
1, wash celery and beef, cut celery into small pieces, and shred beef.
2. Add a little soy sauce, pepper and 2 tablespoons starch to the cut beef, and mix well. Shred ginger and mince garlic for later use.
3. Add the right amount of oil to the pot, saute the minced garlic, add the beef and stir-fry for a while, and serve the fried beef.
4, add a little oil to the pot, add wild vegetables and stir fry a few times.
5. Add beef, add a little salt and a little chicken powder and mix well.
Mushrooms and vegetables
Ingredients: 500g of green vegetables, 0/00g of mushrooms/kloc-,0/50g of pork/kloc-,a little salt, soy sauce 1 tablespoon, appropriate amount of ginger, half a head of garlic and a little chicken essence.
Exercise:
1. Wash and dice mushrooms, and dice garlic and ginger.
2. Cut off the whole head of the vegetable, and then trim it slightly into the shape of a flower.
3. Blanch the head of the green vegetables, take them out and dry them, then add a little salt and chicken essence for pickling.
4. Heat the oil pan, stir-fry the diced meat until it changes color, and then pour in ginger, garlic and mushrooms.
5. Pour in the soy sauce and stir well, then add the right amount of water.
6. Add a little salt and chicken essence and cook until thin.
7. Take out the pot and put it in the dish.
Chili snack meat
Ingredients: Chili, pork belly, lobster sauce, onion, ginger, garlic, soy sauce, white pepper and salt.
Practice: 1, clean lean meat with some fat, cut into small slices and marinate with soy sauce; Clean fresh pepper and cut into small pieces;
2. First put a little cooking oil into the pot, cook it, add pork belly marinated in soy sauce, stir fry evenly and put it on the plate. You don't even have to put oil in this step. You can cut a few pieces of fat from pork belly and fry them in a pot, and then fry the meat slices. Similarly, you can fry some fat meat as oil, which can reduce the consumption of oil.
3. Take the pan again, dry-fry the chili until the surface is burnt, then add the cooking oil, stir-fry over high fire, then pour in the freshly fried pork belly, add cooking wine, salt or bean paste according to personal taste, mix in a little sesame oil and stir well.
Sauced garlic shoot
Ingredients: 5000 grams of fresh garlic moss, 500 grams of salt and 2500 grams of batter.
Methods: 1. Cut off the roots and seeds of young garlic shoots, clean them, put them in a jar, soak them in salt 1, take them out and cut them into 4cm long sections, then soak them in clean water for 2h, changing water 2-3 times;
2. Take out the garlic shoots, dry them in the shade and put them into a cloth bag;
3. Put the batter into the jar, and put the garlic plug bag into the sauce jar and stir it twice a day, about 10 day.
Sands corn
Use fresh corn; Duck egg yolk; Corn starch; White sugar; Salt; sunflower seed oil
Practice: Skillfully peel corn kernels.
The yolk of raw salted duck eggs is shaped and taken out for later use. Steam in a steamer for about 10 minutes and then take it out. Cool the steamed salted egg yolk thoroughly and grind it into fine powder for later use. Salted egg yolk is best not to be heated in the microwave oven, which is easy to break the egg yolk. (You can also use boiled salted duck eggs directly, and the yolk will be slightly fishy. ) Two duck egg yolks are enough for two big corn, and the dosage of duck egg yolks should be adjusted for small corn, otherwise it will affect the appearance and taste of Jinsha corn.
Peel the corn kernels and steam them in a steamer.
Pour the starch on the corn kernels while they are hot.
Let every corn grain be evenly coated with starch. This is the key point for corn grains to successfully wrap starch and fry into crispy skin.
Duck egg yolk is pressed into paste with a spoon or clay press.
Put oil in the pot, the amount of oil is slightly more, and the fire is 70% hot.
Sieve the corn kernels to remove excess starch and add them to the pot.
At this time, the corn kernels are sifted out of excess starch and put into the pot. Don't push the corn in a hurry. After the corn kernels are shaped, turn them over slowly until they are slightly yellow. Take out and drain the oil.
Stir-fry salted duck egg yolk with the remaining oil on the pot wall.
Stir-fry salted duck eggs with the remaining oil on the pot wall until the salted yolk begins to bubble, and add appropriate amount of salt chicken essence and sugar. Don't add too much salt, the yolk itself is salty.
Duck egg yolk is slightly cool, and the amount of yolk can be adjusted at this time.
Jinsha corn is ready, and the sound of brushing when the spoon is scooped is really nice!
Crispy meatballs
Ingredients: minced meat, eggs, carrots, dried mushrooms, shallots, ginger, starch, black sesame seeds, bread crumbs, barbecue sauce, cooking wine and soy sauce.
Exercise 1. First, add a proper amount of barbecue sauce, soy sauce and cooking wine into minced meat, mix well, and marinate for 15 minutes to get the bottom flavor.
2. Add Jiang Mo and chopped green onion into the marinated minced meat, add carrot powder and dried mushrooms and mix well. Add a little water starch several times and stir until the meat is thick. Make small balls in turn and put them on a plate.
3. Beat the eggs into a bowl and mix well. Put the meatballs in the egg mixture and wrap them with a layer of "pulp", then with a layer of bread crumbs, and wrap them in turn.
4. Heat the hot oil in the pot. When the oil is 5 minutes hot, put the balls in, fry until cooked, take out and drain the oil, and absorb the oil with oil-absorbing paper.
Pork slice soup
Ingredients: dried cuttlefish 50g, pork belly 50g, lean meat 100g, cucumber 1 root, appropriate amount of white pepper, appropriate amount of salt and a little ginger.
working methods
1.50g dried cuttlefish is soaked in warm water for 20min and soaked thoroughly;
2. Sliced pork belly 50g, sliced lean meat 100g, shredded cucumber 1 root;
3. Put oil in a hot pan, then add pork belly, lean meat, ginger slices and soaked cuttlefish and stir-fry for fragrance;
4. Add water to boil, sprinkle a little salt to taste, and turn to low heat 1 hour;
5. Add shredded cucumber and white pepper before cooking.
Steamed pork ribs and potatoes with chopped pepper
Ingredients: ribs, potatoes, ginger, garlic, onion, chopped pepper, brown sugar, soy sauce, raw flour.
Exercise 1. Chop the ribs into small pieces, wash them with clear water several times, then drain the water, shred the ginger, mince the garlic and mince the onion.
2. Put a little oil in the pot, add ginger, garlic, chopped green onion and chopped pepper until fragrant, and add appropriate amount of brown sugar and soy sauce to taste.
3. Add ribs, mix well and marinate for 2 hours.
4. Peel the potatoes and cut them into small pieces and put them at the bottom of the bowl.
5. Put the marinated ribs on the potatoes and steam them in the boiling water pot. (Steam for about 50 minutes)
6. Sprinkle chopped green onion after steaming.
Huobao small intestine
Ingredients: 400g pork sausage, 50g shredded bamboo shoots, 50g celery festival, 50g shallot festival, 50g pickled pepper, 30g pickled pepper powder, salt, onion, ginger, garlic, chicken essence, monosodium glutamate, cooking wine, pepper, pickled pepper oil and water starch.
Practice: 1. Wash the pork sausage, add ginger, onion and water, press it in a pressure cooker for 15 minutes, take it out and cut it into 3 cm sections. Blanch shredded bamboo shoots in water for later use.
2. Oil dried noodles, shredded bamboo shoots and celery, add ginger slices, garlic slices and pickled peppers, stir-fry, add salt, chicken essence, monosodium glutamate, cooking wine, pepper powder and pickled pepper powder, stir-fry, thicken with water starch, drizzle with pickled pepper oil, and decorate the onion festival.
Taro stew
Material taro; Rice; Mushrooms; Fat belly; Leek; Original pumping; Salt; Oil; water
Practice taro peeled and diced;
Dice the fat belly, put it in a bowl, add appropriate amount of sesame oil and soy sauce, mix well, and let it stand for 10 minute;
Wash dried shiitake mushrooms, soak them, and shred the stems;
Wash and drain rice for later use;
Heat a pot with a little oil, pour in the diced fat and stir-fry until fragrant, then pour in the mushrooms and add salt and stir well; Then pour in taro and stir-fry evenly;
Then pour the prepared rice into the pot, add the raw rice and stir-fry evenly; (No need to fry)
Pour an appropriate amount of water into the rice cooker according to the amount of rice, then pour all the fried materials into the rice cooker, press the cooking button and wait slowly;
Prepare a little chopped green onion and sprinkle with side dishes when the rice is cooked.
Spicy beef tendon
Ingredients: beef tendon 300g, onion, ginger, star anise, dried pepper, pepper, soy sauce, cooking wine, vinegar, sesame oil, salt, sugar and edible oil.
Practice: 1. Wash beef tendon, put it in a pressure cooker, add appropriate amount of water, cover with onion, ginger and star anise, press for 40 minutes, then deflate and take out beef tendon.
2. After cooling slightly, cut the beef tendon into small pieces for later use.
3. Heat the wok, pour in proper amount of cooking oil, then dry the peppers and prickly ash, stir fry with low fire, and then add the onion and garlic slices to continue to stir fry.
4. Then pour in the prepared tendon pieces and stir fry for a while. Add appropriate amount of soy sauce, cooking wine, vinegar, a little sugar, sesame oil and salt to taste, stir-fry evenly and serve.
Steamed ribs with black bean and ginger sauce.
Ingredients: 500g sparerib, 30g lobster sauce, 4 cloves of garlic, 30g of ginger, soy sauce 1 spoon, cooking oil 1 spoon, corn flour 1 spoon.
Production steps:
1, Douchi washed, drained and chopped.
2, peeled ginger, ground into ginger paste, peeled garlic, cut into rice grains.
3. Put the ground ginger and garlic into a bowl, add all the seasonings and stir well.
4. Wash the ribs, drain the water, and add 1 tablespoon of cornflour.
5. Add the evenly mixed seasoning and stir well.
6. Put it in a pot, cover it with fire and steam for 15 minutes. Steam until it is fully cooked and serve.
7. Steamed ribs are delicious, tender and smooth, and the ribs juice is very appetizing.
Tiger-eyed lion head
Ingredients: quail eggs 12 pork stuffing 300g fresh shrimp150g chopped green onion, Jiang Mo, shredded ginger; Accessories: star anise, 2 fragrant leaves, 4 dried peppers, 3 cooking wines, 1 tablespoon soy sauce, half a spoonful of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon sugar, 1 tablespoon salt;
working methods
1. Put quail eggs in cold water, boil water, open the lid and cook for 8 minutes. After cooking, soak in cold water for 5 minutes to peel the eggs. Add chopped green onion and Jiang Mo into the pork stuffing.
2. You can add diced mushrooms, diced lotus roots and some shrimps to the meat stuffing, which will be especially delicious. Add half a spoonful of soy sauce, one spoonful of oyster sauce and one spoonful of soy sauce to the meat stuffing, and stir in one direction with appropriate amount of salt. Then take a proper amount of meat stuffing and put in a quail egg.
3. Meatballs are slowly rounded by hand. If the meat is sticky, you can dip it in some water. After wrapping, you can hit the meatballs ten times with your left and right hands to make them more elastic to eat. Put the meatballs in the oil pan, fry them until they float, and take them out after coloring them evenly. Finally, fry in the oil pan for 10 second and then take it out.
4. Wrap the fried meatballs with kitchen paper to absorb the excess oil. If fried too much, cool it, wrap it in a fresh-keeping bag and freeze it in the refrigerator. When eating, thaw before cooking.
5. If you braise in soy sauce, it is the simplest. Saute shredded chives and ginger, add star anise, fragrant leaves and a little dried pepper. Add a little soy sauce, a spoonful of soy sauce and cooking wine, then pour in the meatballs and add less than half of the boiling water. Simmer on medium heat for about half an hour, and turn off the heat after the juice is basically collected.
Salt and pepper pettitoes
Ingredients: trotter green pepper 100g, red pepper 100g, onion and ginger marinade, salt and cooking wine, salt and pepper, star anise, tsaoko, fennel and pepper.
Wash pig's trotters, cut them in half, and shred green and red peppers.
Add water to the pot, add trotters, onions and ginger, put the seasoning in a box and put it in the pot.
Add marinade, salt and cooking wine and bring to a boil. Turn the marinade to low heat and cook until it is cooked.
Take out the trotters and drain.
Put oil in the pot, fry the trotters until the skin bubbles, and take out.
Leave the bottom oil in the pan, add onion and Jiang Mo and stir-fry until fragrant, and add green pepper and stir-fry until cooked.
Sprinkle salt and pepper on the pig's trotters.
Braised pomfret
Ingredients: pomfret, garlic, ginger, shallots, peppers, soy sauce, soy sauce, cooking wine, starch and sugar.
working methods
1. Rinse pomfret with clean water after eviscerating, and cut two or three knives diagonally on both sides of the fish.
2. Add salt, 5ml of cooking wine, marinate ginger slices for a while, slice garlic, dice peppers and chop onions.
3. pat a little dry starch on both sides of pomfret, fry pomfret until both sides are golden, and then drain the oil.
4. Leave a little base oil in the pot, saute shallots, ginger and garlic slices, add pomfret, add soy sauce, soy sauce, cooking wine and sugar.
5. Add a proper amount of water, which is equal to that of pomfret. After the fire boils, turn to low heat and cook until the soup is thick, and then take the pomfret out of the plate.
6. The remaining soup is thickened with water starch on pomfret, and finally sprinkled with shallots.
scrambled eggs with tomatoes
Ingredients: 2 eggs, 3 tomatoes, salt, chicken essence, sugar, garlic and onion.
Exercise:
1, put an appropriate amount of oil in the pot, add minced garlic after the oil is hot, stir-fry until the minced garlic becomes discolored, and add a little vinegar.
2. Pour the beaten eggs into the pot, fry them and break them up with a spatula.
3. Shovel out the eggs for later use, then put some oil in the pot, put the cut tomatoes in the pot, stir fry for a while, add a bowl of water and cook over medium heat. Cook until the tomatoes are soft, put the eggs in the pot and stir-fry for 3-5 minutes. Let the tomato juice completely penetrate into the eggs.
4. Finally, add salt, sugar, chicken essence and chopped green onion.
Fried eggs with sweet and sour leeks
Ingredients: leek 100g, 4 eggs, proper amount of oil, tomato sauce 20g, balsamic vinegar 15ml, sugar 25g, soy sauce 10ml, salt 2g, water starch 3g in Jiang Mo.
Practice: 1, prepare all ingredients.
2. Take a small bowl, add tomato sauce, balsamic vinegar, soy sauce, salt, sugar and water and mix well.
3. Wash and chop the leeks and break the eggs.
4. Add a little salt. 5. Stir well.
6. Add oil to the wok and heat it. Pour in leek egg liquid.
7. Stir fry until it is full.
8. Add a little oil to the pan and fry Jiang Mo.
9. Pour in the prepared materials and stir fry.
10, and then add a little starch to thicken.
1 1. Pour the sweet and sour juice on the leek eggs and mix well when eating.
Take food
Ingredients: chafing dish powder, cauliflower, auricularia auricula, rice cake, Pleurotus ostreatus, lotus root, potato, lettuce, 30g black lobster sauce, 3 cloves of garlic, ginger 1 tablet, Amomum tsaoko 1 tablet, fragrant fruit 1 tablet, fennel 1 teaspoon, fennel.
Practice: 1, frying preparation: first cut the black bean drum and chop the garlic.
2, put oil in the pot, first fry the watercress; Add black lobster sauce, garlic and ginger, stir-fry until fragrant.
3. Add half a pot of broth or clear water, put it in a marinade box filled with spices, sprinkle with pepper powder and pepper powder, boil and simmer for 20 minutes.
4. Auricularia auricula and hot pot powder are softened in advance; Wash all kinds of materials and cut them into small pieces.
5. Put the vegetables into the cooked soup base, depending on the amount of vegetables, and fire for 5- 10 minutes.
6. Put sesame oil, pepper oil, monosodium glutamate, salt, green pepper and millet pepper into the bowl, and cut parsley into sections.
7. Pick up the vegetables and put them in a sesame oil bowl. Add appropriate amount of soup and sprinkle with green pepper, millet pepper and coriander.
Shrimp with garlic
Ingredients: 500g prawn, oil, salt, chicken essence, garlic, green pepper and red pepper.
Practice: 1, wash shrimp bubbles. 2) Cut off the feet and head of the shrimp, cut it in the middle, and don't cut the tail.
3, good shrimp washed to shrimp sausage shrimp line, tail up. 4) Chop garlic
5. Heat the vegetable oil, add half a garlic and fry until yellow.
6. Pour in raw garlic, add salt and chicken powder and mix well into oily garlic.
7. Spread evenly on the shrimp. 8) Chop the green and red peppers.
9. After the water is boiled, put it in a steamer and steam for ten minutes. 10), part of the soup in the dish can be poured out and the edge of the dish can be wiped clean. 1 1) Sprinkle with chopped pepper. 12) Take a clean pot, pour oil and burn it until white smoke comes out, then pour it on the shrimp.
Stir-fried cauliflower with garlic
Ingredients: leisure flower seasoning, half bowl of oyster sauce, one tablespoon of garlic Chili sauce (suitable for Cantonese cuisine), a little garlic and a little onion.
Practice 1, put cold water in the pot to cover the flower shell, cover the lid, boil the water until the flower shell opens, turn it over a few times as soon as it opens, and immediately pick it up and drain it for use. Don't roll for too long, the meat will get old and shrink. I bought fresh flower shells. When the water boiled, they all boiled almost at the same time. After several turns, I fished them out. Those who have leisure time can break the shell of the other half. )
2. Stir-fry garlic in hot oil in the pot for 5 seconds, then stir-fry oyster sauce+Chili sauce+onion garlic, and immediately pour the flower nail into the pot and stir it evenly before serving (this step should be fast, don't stir it for too long, and the flower nail will be out of the pot with a uniform touch, otherwise the oyster sauce will be more fried and paste the pot).
Fried beef tenderloin with celery
Ingredients: beef, celery, onion, pickled pepper, garlic, ginger, sugar, soy sauce, cooking wine, chicken powder, starch, salt and oil.
Exercise:
1. Slice beef, add salt, sugar and a little chicken powder and mix well. Add a proper amount of water to the starch and stir well. Then add oil, mix well and marinate in water for 30 minutes.
2, celery cut into sections, onions, ginger, garlic, pickled peppers are ready.
3. Heat oil in a wok, add beef and stir-fry until it changes color.
4, add some oil to the pot, add onion, ginger, garlic and stir-fry the fragrance.
5. Add pickled peppers and celery and stir fry.
6. Finally, add beef and onion and mix well. Season with salt and soy sauce and serve.
Boiled pork slices with garlic
1, pork belly washed for use;
2. Add nano-water into a multipurpose pot, add ginger slices, a teaspoon of salt, a cup of rice wine and a little pepper, then add pork belly, cover the pot, bring to a boil with high fire, simmer with low fire until the pork belly is cooked, take it out and let it cool;
3. In the process of pork belly cooling, prepare seasoning juice and put garlic into Tupperware cyclone to make minced garlic. Pour 1 tbsp balsamic vinegar, 3 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp chili oil and a little salt into a small bowl, then add minced garlic and a little white sesame seeds and stir well to form a sauce.
4. Put the cooled pork belly on the chopping block, cut it into thin slices with a cooked food knife and put it on the plate;
5. Put the coriander and small red pepper on the plate, and then pour in the prepared juice.
Spicy lettuce leaves
Ingredients: lettuce leaves, garlic, ginger, chopped pepper, pepper, vegetable oil, salt and soy sauce.
Practice: 1. Wash lettuce leaves, control water, add salt, mix well and marinate 10 minute, and marinate under control water for later use.
2. Chop garlic for later use.
3. Pour proper amount of oil into the wok, add pepper and Jiang Mo until fragrant, then add minced garlic and chopped pepper and stir-fry until spicy.
4. Mix in the soy sauce and stir well to form a hot sauce.
5. Pour the fried hot sauce on the lettuce leaves and mix well.
Fried pork with onion
Ingredients: pork belly, onion. Accessories: pepper, sugar, rapeseed oil, ginger, onion, salt, monosodium glutamate, spicy bean paste.
Practice: 1. Cut the fresh pork belly into several sections, put it in water and stew it over medium heat. Add onion, ginger and pepper to remove the fishy smell of the meat. If there are no onions, ginger and peppers, you don't need to add them. )
2. Pork belly can be easily pierced by chopsticks when cooked, then it can be taken out, cooled and cut into moderate slices, and the onion is washed and sliced. Chopsticks can penetrate pork even if the meat is cooked and the pork slices are too thick or too thin.
3. Heat the wok and pour in rapeseed oil. When the oil temperature becomes higher, add overheated pepper oil. Stir-fry the minced meat in a pot until the meat slices curl, then add the spicy bean paste and a little sugar. Continue to stir fry and taste.
4. Add onion slices and stir-fry the pork until the onion is cooked, and then add salt and monosodium glutamate according to personal taste.
Stir-fried peasant meat
Ingredients: pork belly, green pepper, soy sauce, salt, garlic and cooking oil.
Exercise:
1. After a little cooking oil is cooked, slice the pork belly.
2. Pour some water, cover and cook for about 20 minutes.
3. Uncover the lid and fry the pork belly.
4. Add pepper and minced garlic and stir fry together.
5. Add the right amount of salt and soy sauce.
6. After the pepper is fried, you can eat it out of the pot.
Braised beans with eggplant
Ingredients: 2 eggplants, long beans 1, dried peppers 1 (not spicy), extremely fresh essence 1 tablespoon (seasoning function, no need to put too much), 2 pieces of cinnamon, salt 1 tablespoon (according to the food intake, you can eat more original flavor, not too much).
Steps:
1. First, wash eggplant and long beans and cut them into strips, sprinkle a little salt and marinate for about 30 minutes to squeeze out water, which saves time and effort when frying;
2. Heat the wok, pour a proper amount of oil, add cinnamon and dried Chili when it is warm, stir-fry until fragrant, then add the squeezed eggplant and beans, and stir-fry until soft; 3, beans should be fried for a long time, must be cooked before eating, pour half a bowl of water;
4, add delicious, salt, sugar, stir well, cover the pot and simmer 15 minutes. When the beans are cooked, they can be served.
In this way, only the taste is particularly fresh, and it is flavored with sugar. You can eat the fragrance of eggplant and beans without putting too much salt, not to mention the sweetness of sweet noodle sauce, which enhances the flavor of vegetables themselves. Try it next time!
Stewed duck with yam
Ingredients: a slaughtered old duck, 300g yam, ginger (sliced), onion (knotted), cooking wine.
Practice 1, clean the old duck and cut it into pieces; Peel the yam, cut it into rolling blades and soak it in water for later use.
2. Put a little oil in the hot pot, add the duck pieces and ginger slices, stir-fry until the duck pieces are oily, so that the surface of the duck pieces looks slightly brown.
3. Add the right amount of salt and cooking wine and mix well.
4. Put the yam slices into the bottom of the heat-resistant bowl, and then scoop in the fried duck slices for later use.
5. Put a proper amount of water in the electric pressure cooker, then put it in a steaming rack, put the bowl containing yam and duck pieces on the steaming rack, then put the onion knot, cover the lid, keep the pressure for 30 minutes, and then take it out.
Braised ribs with radish
Ingredients: white radish, ribs, rock sugar, cinnamon, pepper, star anise, soy sauce, soy sauce, dried Chili.
Practice 1, blanch the ribs with boiling water and wash off the floating foam.
2. Blanched ribs are put into the pressure cooker liner and marinated with soy sauce, soy sauce and cooking wine for a while.
3, pepper, star anise, cinnamon, dried Chili, sliced ginger, garlic.
4. Cut the white radish into the size you like.
5. Then put it in a pressure cooker and add pepper, star anise, cinnamon, dried pepper, sliced ginger and garlic and rock sugar.
Spicy beef tendon
Ingredients: beef tendon 300g, onion, ginger, star anise, dried pepper, pepper, soy sauce, cooking wine, vinegar, sesame oil, salt, sugar and edible oil.
Practice: 1. Wash beef tendon, put it in a pressure cooker, add appropriate amount of water, cover with onion, ginger and star anise, press for 40 minutes, then deflate and take out beef tendon.
2. After cooling slightly, cut the beef tendon into small pieces for later use.
3. Heat the wok, pour in proper amount of cooking oil, then dry the peppers and prickly ash, stir fry with low fire, and then add the onion and garlic slices to continue to stir fry.
4. Then pour in the prepared tendon pieces and stir fry for a while. Add appropriate amount of soy sauce, cooking wine, vinegar, a little sugar, sesame oil and salt to taste, stir-fry evenly and serve.
Scrambled eggs with celery
1. Wash celery, cut into sections, shred carrots, green peppers, millet peppers, ginger slices and garlic. There are no onions in this dish.
2. Beat two eggs into a bowl and sprinkle some salt.
3. Pour the oil into the pot, and the oil will be 70% to 80% hot and smoke. Pour the eggs from the pot around, shovel them into pieces and put them in a bowl.
4. Heat oil in another pot, add ginger slices, minced garlic and millet pepper, stir-fry until fragrant, add celery, shredded carrot and green pepper strips, and stir-fry until raw.
5. Add oyster sauce, salt, monosodium glutamate and chicken essence to stir fry, and add eggs to stir fry.
6. Pick up the pot and put it on the plate.
spicy crayfish
1. Soak the lobster in water for more than half an hour, and then brush it clean.
2. Suck the shrimp intestines and pull out the middle part of the tail.
Smoked shrimp tail
4. Then stir fry in the oil pan, turn red and take it out.
5. Then add a little oil, add chopped green onion, ginger, garlic and other accessories, add soy sauce, yellow wine and so on. Then add water or beer, add oiled crayfish, stew slowly, and finally collect the juice and take it out of the pot.
Hot and sour chicken offal
Ingredients: chicken offal; Pickles (optional); Pickled pepper; Ginger; Garlic; Onions; Original pumping; Chicken powder; Cooking wine; Chili oil (optional);
Practice: 1, pickle (optional) and pickled pepper are cut into sections, ginger is shredded, garlic is diced, and onion is cut into sections; Wash the chicken offal and cut it into cubes; Put oil in a hot pan, add chicken offal, stir-fry over high fire, and dry-fry chicken offal until oil is produced;
2. Add ginger and garlic and stir-fry until fragrant, then add two teaspoons of cooking wine and stir well; Add pickles and pickled peppers and stir-fry for about 2 minutes;
3. Add the right amount of salt and chicken powder and mix well. Add chopped green onion, soy sauce and Chili oil and stir well.
Fried tofu at home
Materials: Tofu (700g), Pork (fat and thin) (100g), green garlic (50g), lard (refined) (100g), cooking wine (25g), salt (7g), bean paste (50g) and monosodium glutamate (2g).
Practice: 1, change the tofu into a diagonal triangle with a width of 5 cm, put the block with a thickness of 1 cm on a flat plate, marinate it with salt, and drain the water.
2. Chop the pork and cut the garlic into 2cm pieces.
3. Chop the watercress hot sauce, boil the lard, add the tofu, fry on both sides and take it out.
4. In addition, boil the oil, add minced meat and stir fry, cook wine, and add douban hot sauce and stir fry.
5. Add tofu, salt, monosodium glutamate and soup, stew, collect juice, add garlic and sesame oil and put it on a plate.
Fried shrimp balls with broccoli
Ingredients: broccoli, shrimp, carrots, garlic, cooking wine, Le Jia fried fresh dew, salt and oil.
working methods
1, remove the thick stems of broccoli, break it into small pieces and soak it in light salt water for a while.
2, fresh shrimp peeled off the shrimp skin, pick the shrimp sausage shrimp line.
3. Peel and slice carrots; Chop garlic.
4. Remove the broccoli after it is slightly hot.
5, hot oil in the pot, small hot minced garlic, stir-fry shrimps in medium heat, and pour cooking wine.
6. Add broccoli and carrots and stir fry. Add Le Jia and stir-fry the fresh dew before cooking, add proper amount of salt and stir-fry evenly, and sprinkle a little sesame oil.
Steamed chicken with mushrooms
Ingredients: Lentinus edodes, chicken leg meat, chopped pepper, ginger, salt, soy sauce, chicken powder, starch, pepper and oil.
Exercise:
1. Mushrooms are soaked in advance, then cut into small pieces, and ginger is cut into small pieces.
2. Cut the chicken leg into small pieces and put it in a bowl. Add some starch water and grab it well.
3. Add ginger slices, chopped peppers, salt, soy sauce, chicken powder, pepper and cooking oil into the bowl and marinate evenly for several minutes.
4. Put the marinated ingredients in a dish, put them in a boiling pot, blanch them and steam them.