Home-cooked treat menu 1. Garlic chicken wings
1, take a bowl, pour in soy sauce, salt, minced ginger, black pepper, fragrant leaves and cooking wine to make cured meat;
2. Cut a few small mouths on the back of the chicken wings, put them into the cured meat and marinate for one hour;
3, garlic minced;
4, take the oil pan, add the marinated chicken wings, pour in the right amount of sugar, and fry until colored;
5. Pour in soy sauce, stir-fry evenly, then pour in minced garlic and stir-fry;
6, add the right amount of water, stew. When the chicken wings are cooked, add salt to collect the juice.
Second, steamed spareribs with millet
1, millet soaked in water for three hours;
2. Soak the ribs in water for 30 minutes and remove the blood;
3. Add 3 grams of sugar, 5 grams of salt, 20 grams of soy sauce, 0/0 gram of cooking wine, 0/0 gram of oyster sauce, 0/5 gram of Chili sauce/kloc;
4. Marinate for 2 hours to taste;
5. Add millet to ribs and mix well.
6, potato slices into the bottom of the container;
7. Pour in the millet ribs and steam in the cage for about 40 minutes.
Third, braised chicken feet
1, chicken feet to nail, blanch and remove;
2, stir-fry the sugar color, stir-fry until the chicken feet are yellowish;
3. Add onion, ginger, octagonal red pepper and stir-fry for fragrance;
4, soy sauce 1: 1, a bowl of rice wine. Boil;
5, put salt, thirteen incense, boil;
6. Cook for 15 to 20 minutes on medium and small fire and collect juice. Put some monosodium glutamate out of the pot to taste.
Fourth, scrambled beef with slippery eggs
1, cut beef into thin slices, add marinade (soy sauce, ginger juice, wine, sugar, starch and peanut oil) and mix well. After soaking, pick it up for later use. After breaking eggs, add salt and mix well.
2. Put the beef soaked in oil into the egg liquid;
3. Heat the wok until it is very hot, add the oil, heat it, add the egg liquid, stir fry with medium heat until the egg is solidified, sprinkle with onion and mix well, then serve.
V. Pearl Yuanzi
1, wash and soak glutinous rice overnight in advance, remove and drain;
2. Add salt to the pork stuffing, soy sauce, cooking wine, oil, starch, and quail eggs and stir in one direction. Add onion ginger powder and lotus root powder and mix well;
3, the meat stuffing is smashed into a ball;
4, the meat ball is wrapped with a layer of glutinous rice;
5. Put the pearl yuanzi in the pot and steam it in water. After the water is boiled, continue to steam it on high fire for about 10 minutes.
6. Stir-fried chicken gizzards with chopped peppers
1, clean the chicken gizzards, slice them, add Jiang Mo and red chopped pepper, and marinate in cooking wine for about 20 minutes;
2. Wash the long green pepper, cut the seeds, and slice the onion, ginger and garlic;
3. Put the oil in a hot pot. After the oil is hot, add the pepper, ginger, onion and garlic in turn and stir-fry until fragrant;
4. Put the marinated chicken gizzards and stir-fry them until they are broken;
5, add green pepper pieces and stir fry, add a little soy sauce, stir fry until the green pepper is broken, put a little salt, and pour a little sesame oil.
Seven, steamed chicken feet with soy sauce
1, chicken feet into the pot, blanched for 3 minutes, and drained for later use;
2. After the oil is hot, put the chicken feet in, fry them until they are slightly yellow, and then soak them in cold water for 10 minute;
3. Take out chicken feet, add salt, pepper, onion, red pepper, minced garlic, lobster sauce, raw flour, cooking wine, sesame oil, soy sauce, soy sauce and oyster sauce and fully grasp them;
4. Put the tofu in a bowl, put the chicken feet well, pour the remaining juice on the chicken feet, and steam in a pot for 25 minutes.
Eight, Mapo eggplant
1, clean eggplant, cut into blocks, soak in light salt water 10 minute, chop chopped green onion and garlic, and mince ginger;
2. After the oil in the hot pot is hot, add the eggplant, and slowly fry it until the eggplant is Microsoft.
3. Pour oil into the pot, add minced garlic and Jiang Mo until fragrant, stir-fry red oil with bean paste;
4. Stir-fry the eggplant, add cooking wine, white sugar, soy sauce, pour water and stew for a while, add Chili oil and pepper oil, and sprinkle with chopped green onion when the soup is dry.
Nine, spicy trotters
1, wash trotters and slice ginger and garlic;
2. Boil water in the pot, add onion and ginger slices, pour a little cooking wine, put the trotters into the water after the water is boiled, remove the floating foam and remove the trotters;
3, put oil in the pot, add dried pepper, pepper, aniseed, ginger and garlic to stir fry;
4, add the trotters and stir fry, add soy sauce, vinegar and salt to taste, and add water to the trotters;
5, the fire is boiled and turned to a small fire until the trotters are cooked and rotten.
Ten, spicy chicken
1, clean the chicken, cut it into small pieces of 2-75px, add cooking wine and salt, mix well and marinate for 20 minutes;
2. Slice ginger and garlic, and cut dried onions and peppers;
3. Pour 300ml of oil into the pot and heat it. Add the chicken pieces and fry them slightly until golden brown.
4. Heat hot oil on high fire, add ginger and garlic slices to saute, add pepper and pepper, add fried chicken pieces and stir fry, sprinkle chicken white sugar and onion pieces and stir well.
Xi. saute spicy chicken
1, wash the chicken, chop it into pieces, put it in a boiling pot with cooking wine, take it out and drain it;
2, oil the hot pot, put star anise, cinnamon, fragrant leaves, dried Chili, pepper, onion and ginger slices;
3. Add the chicken pieces and stir-fry for 3 minutes, add soy sauce, soy sauce, and stir-fry the white sugar to the highest color;
4, add boiling water, without chicken pieces, add tomato sauce and lemon juice after boiling, cover and turn to low heat for 20 minutes. Add green and red pepper, salt, pepper, and collect juice over high fire.
Twelve, fried leeks and dried.
Ingredients: a handful of leek, 6 pieces of dried fragrant, one red pepper, proper amount of oil, a little salt, and a few drops of soy sauce. Practice: 1, wash leek, cut into sections, wash dried chives, cut into thin strips, remove seeds from red pepper and shred;
2. Heat the wok with oil, stir fry shredded red pepper and dried fragrant, add a little salt and soy sauce to taste, and add a little water;
3, stir fry, until the fragrant dried soup becomes soft and fluffy, add leeks, turn evenly, and take the pot when the leeks become soft.
Thirteen, cabbage fried rice noodles
1, cabbage washed and shredded, vermicelli soaked soft;
2. Slice pork belly, slice onion, shred ginger, slice garlic and dice red pepper;
3. Heat oil from the pan, stir-fry the meat slices to get oil, then add dried red pepper, onion, ginger and garlic to saute until fragrant, add soy sauce and cooking wine and stir-fry them before adding cabbage;
4. When the water becomes soft, stir-fry the vermicelli and put salt to let the vermicelli fully absorb the fried water;
5, until the taste becomes soft, add red pepper and stir well.
Fourteen, meat foam wax gourd slices
1, melon peeled after cleaning, cut into thin slices with a thickness of about 2mm, and chop garlic and shallots respectively;
2. Add a little minced garlic and salt to the minced meat for 5 minutes;
3. Put the wax gourd slices in a pan and smooth them, spread the marinated minced meat on the wax gourd, put them in a steamer, and steam them for 8 minutes on medium heat until the wax gourd is cooked;
4. Drop a few drops of sesame oil on the pan and sprinkle with chopped green onion.
Fifteen, pearl lotus root circle
1, glutinous rice soaked in water for 2 hours and drained;
2, chopped green onion, ginger minced;
3. Add raw flour, salt, cooking wine, chopped green onion and Jiang Mo to the meat stuffing and mix well;
4. Rub the lotus root with utensils into lotus root paste, and add it into the prepared meat stuffing and mix well;
5. Knead the meat stuffing into balls and roll a layer of rice on the glutinous rice;
6. Put it in a steamer and steam it on boiling water for 20 minutes;
7. Turn off the fire and sprinkle with chopped green onion.
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1. Soak the vermicelli in cold water and take it out;
2, carrots and green peppers are minced, and ginger and onion are minced;
3, stir-fry a tablespoon of red oil bean paste, low heat, stir, stir until the shovel oil is red;
3 Add minced meat and stir-fry until it turns white, add a teaspoon of sugar, add carrots and minced ginger and onion;
4. Pour the water just to the edge of minced meat and put in the vermicelli;
5, boil it, the water is almost dry, turn the juice with a shovel, put green pepper, chicken essence, sesame oil, turn off the fire.
Seventeen, mini version of sweet and sour pork ribs
1, blanch ribs, rinse with boiling water after water control;
2. Drain and add salt, cooking wine, soy sauce and shredded onion and ginger, mix well and marinate for 5 minutes;
3. Steaming the ribs in a pressure cooker, and turning off the fire 4 minutes after boiling;
4. Remove the ribs when the pot is cool;
5. Boil sugar, vinegar and tomato sauce in a hot pot with low heat;
6. When the soup in the oil pan is sticky, stir-fry the ribs until the juice is hung, sprinkle the sesame seeds and turn off the fire.
Eighteen, nutritious breakfast: preserved egg lean meat porridge
1, cut preserved eggs into pieces, add salt and sesame oil to shredded pork, mix well and marinate 10 minute;
2. Wash the rice and add salt and sesame oil 10 minute;
3. Put the shredded pork in a hot oil pan until it changes color and takes out oil control;
4. Boil the water, bring the rice to a boil, then reduce the heat, add preserved eggs, shredded lean meat, salt, chicken essence and chopped green onion, cook for about 50 minutes, then add the remaining preserved eggs and chopped green onion, and cook for 10 minute.
Nineteen, minced meat eggplant
1, eggplant is washed and cut into sections about 6 cm long, and then cut into 4 strips;
2. Pour an appropriate amount of oil into the pot and heat it. Add the eggplant and fry it in medium heat and remove it.
3. Leave the oil in the pot, add the ground meat and stir-fry, then add the minced garlic, onion slices and shredded ginger and stir-fry;
4, pour the fried eggplant into the pot, add seasoning and stir well.
Twenty, steamed pork ribs with lobster sauce and ginger juice
1, washed lobster sauce, 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 seasonings and mix well;
4. Wash the ribs and drain the water;
5. Add 1 spoon of raw flour, then add the evenly mixed seasoning and stir evenly; 6. Put it in a pot, cover it with fire and steam for 15 minutes, and steam until it is fully cooked.
Twenty-one, cumin chicken wings
1, chicken wings with toothpicks to stick many small holes in the back;
2. Peel and slice ginger;
3. Add cooking wine, salt, soy sauce, pepper, oyster sauce and ginger to the chicken wings and marinate for 30 minutes;
4. Heat the oil in the pot, add the chicken wings and fry until the skin is brown;
5. Add a small bowl of water and add the remaining seasonings of pickled chicken wings together;
6. Boil over high fire. When the soup is almost dry, add cumin powder and cumin granules and stir well.
Twenty-two, shredded potatoes with pepper
1, cut potatoes into shreds, put them in a pot and add water bubbles;
2. Cut the tip pepper into filaments for later use;
3. Take out the shredded potatoes and control the moisture;
4, the oil in the pot is hot;
5. Add garlic;
6. Add pepper and stir fry back and forth;
7. Put in the controlled shredded potatoes;
8, add soy sauce, vinegar, salt and stir fry quickly;
9. Stir-fry for a minute or two before serving.
Twenty-three, double pepper mixed noodles
1, chop pork into foam, dice green and red peppers, and dice celery;
2. Boil the water, add the noodles after the water is boiled;
3. Cook the noodles until they are just cooked and remove the cold water;
4, put oil in the pot, heat it, add meat foam and quickly stir fry;
5. Stir-fry until the meat foam changes color and add soy sauce to stir fry until fragrant;
6. Then add diced green pepper and diced celery and stir fry;
7. Add the cooked noodles, add some salt and mix well.
Twenty-four, stir-fried beef
1, beef slices with wine, pepper, salt, starch and a little cooking oil, and marinate 15 minutes;
2. Cut green and red peppers into pieces, cut onions into sections, dice yellow rice peppers, soak ginger slices, and cut ginger and garlic into rice;
3. Put the beef into the pan after hot oil, and then take it out quickly.
4. Put oil in the pot to saute ginger and garlic, put rice pepper and soaked ginger to saute, put green pepper, adjust salt and stir fry;
5. Stir-fry beef, stir-fry soy sauce, stir-fry chicken powder and shallots.
Twenty-five, coke chicken wings
1, wash chicken wings and ginger onion, slice ginger, break onion, fry ginger onion in oil pan;
2, chicken wings in the pot, fry until the surface is slightly yellow, add two spoonfuls of soy sauce, stir fry for a while;
3. Pour the cola into the pot, boil it, and then simmer it on a small fire;
4. After the chicken wings are tender, just dry the soup with fire.
Twenty-six, fried eggplant
1, stir the flour and water evenly, pour in the broken egg liquid, make it into a thin paste, and stir evenly;
2, eggplant washed, pedicled and cut into large pieces with a thickness of about 7mm;
3. Heat the pan, pour in the oil, wrap the eggplant slices in the batter, put them in the pan, fry until both sides are golden, and the eggplant can be cooked and soft.
4. Make garlic into garlic paste, pour in soy sauce, pour 1 drop sesame oil and mix well;
5, fried eggplant with garlic juice.
Twenty-seven, beef with onion
Ingredients: 500g beef, one green onion and a little garlic. Practice:
1, slice beef, add egg white, cook wine, soy sauce, marinate for 10 minutes, add starch and cooking oil;
2. Stir-fry half the shredded onion and minced garlic after the oil in the pot is hot. Add beef and stir-fry until it is nearly done. Add the remaining onion, soy sauce, salt, chicken powder, white pepper and sesame oil. Stir fry, out of the pot.
Twenty-eight, garlic duck
1, after the oil is hot, mince garlic, stir-fry the duck pieces and stir-fry them for about 5 minutes until the surface of the duck pieces is slightly browned and the duck oil oozes out;
2. Add dried chili to stir-fry slightly for flavor, filter out the stir-fried duck oil, add a certain proportion of soy sauce, vinegar, white sugar and cooking wine, then add warm water, cover the lid after boiling, and turn to low heat for stewing;
3. After about 15 to 20 minutes, open the lid to collect the soup, add salt monosodium glutamate and sprinkle with chopped green onion.