Specialty dishes for staying at home on weekends

1. Cumin beans

Preparation method

1. Peel and cut potatoes into small pieces Cut the green pepper into small pieces, put the potatoes in the pot and cook for 2 minutes, remove and set aside.

2. Put oil in the pot, put the potato pieces in the pot, and fry slowly over low heat until both sides are slightly brown, and set aside.

3. Leave oil at the bottom of the pot, add soybean paste and stir-fry until red oil comes out. Add cumin powder, sesame green pepper, light soy sauce and stir-fry evenly. Add chili powder and appropriate amount of salt and stir-fry evenly before serving.

2. Salt and pepper pork ribs

Preparation method

1. Add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce to the ribs of minced garlic, 1/2 tablespoon of dark soy sauce, and 1 tablespoon of oyster sauce. Add a little salt, 1 tablespoon sugar, a little black pepper, 1 tablespoon starch, and marinate for 2 hours.

2. Line a baking sheet with greaseproof paper and place the ribs on it.

3. Add the sauce in the air fryer at 200 degrees for 20 minutes, turn over and bake for 15 minutes. Sprinkle with pepper and salt after taking it out of the oven.

3. Shrimp and squid rings

Preparation method

1. Remove the squid rings from the water after the ginger and scallion cooking wine fall into the water.

2. Wash, peel and chop the shrimp into puree. Add 1 spoon of cooking wine, 1 spoon of starch and half a spoon of salt and white pepper.

3. Sauce: 1 spoon light soy sauce, 1 spoon oyster sauce, 1 spoon starch, 250ml cola, 1 spoon white sesame seeds.

4. Put the shrimp paste into the squid rings, brush the bottom of the pot with oil, add the squid rings, fry until both sides are golden brown, add the sauce, and reduce the juice over high heat.

4. Braised pig's trotters

Preparation method

1. Chop the pig's trotters into small pieces and wash them. Add cold water to the pot, add onion, ginger and cooking wine, and bring to a boil over high heat. Take out, wash, drain and set aside.

2. Heat the cold oil in a pan and add rock sugar. Stir-fry over low heat until it turns red. Add the pig's trotters and stir-fry evenly to color. Add a large bowl of water and bring to a boil.

3. Then put the prepared ingredients into the pressure cooker, add 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, and 1 tablespoon of dark soy sauce. Cover the pot and press quickly. Cook for 20 minutes until the juice is finally collected.

5. Salt and pepper shrimp

Preparation method

1. Prepare an appropriate amount of ginger, garlic, green and red peppers.

2. Trim the shrimps and set aside (about 3 minutes).

3. Heat the oil and sauté the minced ginger and garlic until fragrant, add the shrimp and stir-fry evenly.

4. Pour in salt and pepper and stir-fry evenly.

6. Spicy Fatty Beef

Preparation Method

1. Stir-fry the fattened beef in cold water until cooked.

2. Heat the oil, add onion, ginger, garlic, 1 tablespoon of bean paste and half a piece of hot pot base and stir-fry until fragrant. Pour a bowl of water and bring to a boil. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, a little salt and chicken essence.

3. Add bean sprouts, dried tofu and cook until cooked.

3. Boil the fat beef in the pot until it is fragrant, put out the other side dishes, top with the soup base, sprinkle with chopped green onion and chili noodles, and heat the oil until fragrant.

7. Cheese Crispy Chicken

Preparation method

1. Debone the chicken legs and add ginger slices 1 spoon cooking wine 1 spoon light soy sauce, 1 spoon starch 1 spoon Marinate with a little salt and black pepper in cooking oil for half an hour.

2. Brush oil on the bottom of the pan, fry the skin side of the chicken first, then flip over and fry over low heat until golden brown, then remove and cut into small pieces.

3. Clean the pot, add cheese, put chicken pieces on top and heat over low heat to melt the cheese. Use a spatula to turn over when the bottom is crispy. Continue frying until browned and crispy with vinegar. Remove from the pot and sprinkle with chopped parsley.

8. Fish-flavored shredded pork

Preparation method

1. Prepare carrots, green peppers, and fungus, cut them into shreds and set aside.

2. Cut the tenderloin into shreds, marinate with cooking wine, starch, egg white and light soy sauce.

3. Add a little oil to the pot, add the shredded pork and stir-fry quickly. Leave the bottom oil in the pot, sauté the onion, ginger and garlic, add a spoonful of soybean paste and stir-fry evenly, add the vegetables and stir-fry, then Add the shredded pork, pour in the fish sauce and stir until the soup thickens.